It takes more than a regional dish or some annual festival to make a food city, it takes time, love and care from dedicated chefs and restaurateurs. In Orlando there are so many talented chefs and remarkable restaurants sometimes it’s hard to keep track of all of them. Find out who is preparing your favorite meals in ‘The City Beautiful.’
Photo by Rob Bartlett
Norman Van Aken, 1921
We should count our lucky stars that culinary legend Norman Van Aken runs not one, but two restaurants right in our backyard. His latest, 1921 by Norman Van Aken, is an absolute stunner and, along with chef de cuisine (and legend in the making) Camilo Velasco, Van Aken says he’s on a mission to “give voice, flavor and setting” to cooking in modern-day Florida.
“I was in the middle of writing My Florida Kitchen, and I’d done a lot of research, travel and cooking to determine what that was to me,” Van Aken recalls. “Then we opened 1921 and, in large part, the new book became the template for our menus.”
If you’ve had the pleasure of dining at 1921, you’ll know those menus are deeply rooted in the history of Florida and explore the rich diversity of the Sunshine State. Van Aken came up with the term “fusion” a long time ago to give himself clarity on how he wanted to approach cooking. In the 1921 kitchen, Van Aken and Velasco – the “Killer V’s” – marry what they describe as “astonishing” hyperlocal ingredients, then stamp their fingerprints of fusion on such remarkable dishes as Titusville spiny lobster and rock shrimp dumplings with country ham dashi; dazzling whole Cape Canaveral white shrimp with Anson Mills grits dashed with spiced ‘nduja vinaigrette and ramp butter; or pan-roasted duck breast with duck confit, mole poblano and trumpet mushrooms.
Van Aken declares, “We wouldn’t be the restaurant we are without the partnership we’ve forged with many farmers, fishermen and artisanal suppliers.” No doubt Florida’s bounty of flora and fauna reigns at 1921, and it’s easy to see why Van Aken feels ever so grateful for that largesse as well as the procurers who help bring it to the restaurant’s splendid tables. —FKPhoto by Rob Bartlett
1921142 E. Fourth Ave., Mount Dora | 352-385-1921 |1921nva.comPhoto by Rob Bartlett
John Collazo, Bad As’s Sandwhiches
Orlando’s thriving food truck scene is a sure sign of its gastronomic health, and when food truck proprietors like John Collazo get into the brick-and-mortar game, all the more so. At Bad As’s Sandwich, Collazo’s Milk District eatery, the fruits of his labor come in the form of monstrous, sometimes decadent, always inventive sammies.
“We’re located in an area where everyone is so creative that we have to continue to match that enthusiasm,” says Collazo. “I love Orlando’s growing diversity, and like to visit new restaurants and local favorites for inspiration.”
And Bad As’s sandwiches are unquestionably inspired. Case in point: the El Anormal #3, packed with adobo-roasted pork and peppery cantimpalo sausage, garnished with chipotle jack cheese, crispy onions, saffron aioli and a guava glaze. You’d be hard-pressed to find a more original sandwich in the city. For Collazo, diversity was one of the primary reasons he made the move from Allentown, Pennsylvania, to Orlando 10 years ago. In his estimation, multiplicity in food perspectives doesn’t just unite and make this city better, it makes his restaurant better.
“We’re surrounded by so many great restaurants that we want to diversify our flavors to make our sandwiches a bit different,” he says. And clearly Collazo’s supportive customer base appreciates it. “Just knowing they’ve enjoyed what I created makes it all worth it,” he says, “because when they love you, they really show it.” —FKPhoto by Rob BartlettBad As’s Sandwiches 207 N. Primrose Drive | 407-757-7191 |badasssandwiches.comPhoto by Rob Bartlett
Brandon McGlamery, Luke’s Kitchen & Bar
Brandon McGlamery, the James Beard-nominated wiz behind Luma on Park and Prato, welcomed a new addition to his restaurant family this year – Luke’s Kitchen & Bar. Not surprisingly, the restaurant’s “classic American cuisine” checks the “seasonal” and “responsibly sourced” boxes, and serves as an anchor for Maitland’s burgeoning restaurant scene. After all, McGlamery’s name resonates with Orlando’s food community and he’s often mentioned in the same breath as other stalwarts like Kevin Fonzo, James and Julie Petrakis, Scott Hunnel and others who helped establish Orlando’s culinary reputation. But there was a time when McGlamery viewed the city as a stepping-stone to greater things.
“I came to Orlando to help open Luma and, to be honest, I wasn’t planning to stay for the long run, but that clearly changed,” McGlamery says. “I didn’t want to like Winter Park and Orlando as much as I did, but when I got out onto the lakes, and got to know our clients – many I now call friends – and saw an opportunity to raise a family here, well, it really changed my perspective.” Lucky for us it did.
McGlamery, like so many others, now feels invigorated by the city’s restaurant makeup and buoyed by how culinary talents are staying put to make their mark right here instead of heading off to larger markets. It makes McGlamery want to be a better chef and a better restaurateur. “We strive all the time to make our food better, to make our servers better and to be active participants in our community. It’s a fun city for those who really like to eat and, I can tell you, it’s good to call Orlando home.” —FKPhoto by Rob BartlettLukes’s Kitchen & Bar640 S. Orlando Ave., Maitland | 407-674-2400 | eatatlukes.comPhoto by Rob Bartlett
Bruno Zacchini, Pizza Bruno
It’s hard to come across an avid eater in the city who hasn’t been to Pizza Bruno, and it’s even harder to find someone who has anything bad to say about their magical Neapolitan-style pies. So when the inevitable question “Where should we go for pizza?” arises and “Pizza Bruno!” is the response, it really should be no surprise.
“Hopefully we’re one of those Orlando places that locals can show off to out-of-towners as a true taste of our city,” says chef and owner Bruno Zacchini. “My whole idea was to be able to say we have some world-class pizza being made in the Curry Ford neighborhood.”
That world-class pizza is a point of pride for all Orlandoans, bestowing Pizza Bruno with near-landmark status after just a year in business. And that pride ties into the strong sense of community echoed by Zacchini and many other of the city’s chefs and restaurateurs: “It’s apparent how excited we are about all things Orlando, from soccer to food to, yeah, even theme parks, and I just really love how much the city has changed since I moved here in 2002.”
Zacchini went to culinary school at Valencia before starting Big Bruno’s Bites (a much-beloved food cart) and the highly respected Third Wave restaurant in New Smyrna Beach, but Orlando is where he wanted to be and it’s clear that Orlando felt likewise. Says Zacchini: “I mean I own the place, and I’m proud of it, but Orlando as a whole is, like, SUPER PROUD of this place and sings its praises to anyone who’ll listen.” If you haven’t yet sampled the pies at Pizza Bruno, you better listen up. —FKPhoto by Rob BartlettPizza Bruno
3990 Curry Ford Road | Pizzabrunofl.comButtermilk Bakery
1198 Orange Ave., Winter Park
As owner Taissa Rebroff told Orlando Weekly way back in 2017, “Customers seek local because the quality is obvious, and there’s a real desire to support businesses for the passion they have for their craft, rather than businesses whose sole desire is to make more money.” And those ideals ring true as Buttermilk Bakery continues to please Orlandoans half a decade later. Credit:Photo via Buttermilk Bakery/InstagramPhoto by Rob BartlettButtermilk Bakery 1198 Orange Ave., Winter Park |321-422-4015 | buttermilk-bakery.comPhoto by Rob Bartlett
Chelsie Savage, Sanctum Café
Chelsie Savage started a nutrition consulting business to change people’s perceptions about healthy eating, but after witnessing food movements in major cities across North America, Savage felt a need to do more. “I spent a lot of time traveling – New York City, Los Angeles, San Francisco, Portland, Seattle, Austin, Vancouver, Boulder – and was super inspired by the movement around healthy food in these communities, so much so that I considered moving. But then I thought, rather than leaving and going to a city that inspired me, why not bring what inspired me to the community I love?”
And so went the genesis of the Sanctum Café, hands down the finest vegan/vegetarian restaurant in the city and one that’s wowed many a meat-eater. Savage senses an “awakening” among food-conscious diners who demand more from restaurants than just food that tastes good, and Sanctum meets those demands.
“Our community is becoming healthier and they want to know where their food comes from, what it’s made of, and its impact on their health and the environment,” Savage says. “They want to feel good about the choices they’re making, and that’s what they get when they dine with us.” It’s clear Savage holds herself and her patrons to a higher standard, and their overwhelming response serves as further affirmation that she’s found a need and filled it. —FKPhoto by Rob BartlettSanctum Café 715 N. Ferncreek Ave. |407-757-0346Photo by Rob Bartlett
Clay Miller, Dovecote
He’s worked with some legendary names – Boulud, Keller, Cardoz, Van Aken – and was named one of Food & Wine’s Best New Chefs of 2010 for his stint at D.C.-area hotspot Trummer’s on Main. But all that national acclaim failed to have the desired impact and, after what Miller describes as being a “small fish in a big pond,” he was drawn back to Orlando for its emerging food scene, a scene he likens to Austin, Texas, and Nashville, Tennessee.
“I saw how my close friends Brandon McGlamery and James Petrakis were killing it and thought Orlando was ripe for the taking,” he says. So he did. At DoveCote, his nouveau downtown brasserie, the talented culinarian is making a name for himself right in the heart of the city – DoveCote was named Top Table of 2016 by Orlando Weekly – and seems impressed, even dumbfounded, by the increasing sophistication of DoveCote’s clientele.
“You know what I can’t stock enough of?” he asks with child-like amazement. “Chicken liver pâté! It outsells our shrimp cocktail by ten to one. I mean, chicken liver pâté! It really is a testament to the food culture of Orlando and the diverse community here.” It would appear Miller can look forward to being a big fish in an ever-widening pond for many years to come. —FKPhoto by Rob BartlettDovecote 390 N. Orange Ave. | 407-930-1700 |
dovecoteorlando.comPhoto by Rob Bartlett
Iain Yeakle, Foxtail Coffee Co.
Some cities have a coffee culture and some don’t. Iain Yeakle and Alex Tchekmeian, a couple of true coffee connoisseurs and proud Arabica snobs, are the brains behind Foxtail Coffee Co., which has quickly become ground zero for coffee-loving Starbucks-haters in the area. Pretty much every brew style – AeroPress, siphon, nitro, pour over, espresso – is offered, but even better, the on-site roasting facility allows the pair to experiment with taste profiles. Beans are ethically sourced from small producers in Honduras, Guatemala, Mexico and Ethiopia – an attribute Foxtail wants to be known for.
“Social and environmental impact awareness is really important to us,” says Yeakle. “We absolutely love seeing the emergence of sustainability-themed local businesses in the area.” But Foxtail is more than just a “bean-to-bag” operation. Both Yeakle and Tchekmeian are out to educate patrons and are perfectly happy to talk terroir, moka pots, and the benefits of porcelain to any who’ll listen.
“We want to help our city grow!” Yeakle says enthusiastically, and growth certainly appears to be a part of their grander plans. Foxtail will open Foxtail’s Farmhouse later this summer and offer all sorts of classes to help you become a better barista. Plans also call for additional cafés to open near UCF and in the soon-to-open Hourglass Market on the corner of Bumby Avenue and Curry Ford Road. “We’re grateful to everyone who’s welcomed and accepted us,” adds Yeakle. “With all the unique food options here, and the manner in which this city is growing, we’re just happy to be involved.”
-FKPhoto by Rob BartlettFoxtail Coffee Co. 1282 N. Orange Ave., Winter Park | 407-951-7931 | foxtailcoffee.comPhoto by Rob Bartlett
Fred Thimm, Reel Fish Coastal Kitchen & Bar
You have to admire Fred Thimm. The seasoned and experienced restaurant industry veteran, whose résumé includes executive stints at Palm Restaurants and Hard Rock International, opted to leave the corporate world behind to open a seafood restaurant in a space that previously housed one of the area’s most hallowed restaurants. No small task, that’s for damn sure, but Thimm has both the will and the wherewithal to make Reel Fish Coastal Kitchen & Bar a success in Winter Park’s competitive landscape.
“We’re very fortunate to occupy the former Ravenous Pig space,” says Thimm, “and we’re striving to complement Orlando’s, and Winter Park’s, status as a food city by celebrating fresh, sustainable, Florida seafood and the city’s Southern culinary roots.” After serving as president of Stoney River Legendary Steaks in Nashville, Tennessee, Thimm and his wife moved here in 2012 and “fell in love with Orlando” for its diversity, lakes, water culture and proximity to both coasts which, naturally, helped his cause.
“Living here allows us to procure a wide variety of fresh seafood daily and introduce a diverse demographic of tourists, residents and students to traditional Southern flavors and Lowcountry offerings,” Thimm explains. After encountering a few hurdles early on, Reel Fish appears to be attracting that diverse demographic yet, still, Thimm remains cautiously optimistic. “We aspire to be everyone’s favorite local seafood joint,” he says, then adds: “and earn our way.” —FKPhoto by Rob Bartlett Reel Fish Coastal Kitchen & Bar 1234 N. Orange Ave., Winter Park | 407-543-3474 | reelfishcoastal.comPhoto by Orlando Weekly
Harold Henderson, North Quarter Tavern
I’m not flaunting my credentials,” says chef Harold Henderson of North Quarter Tavern as he rattles off a litany of top-notch kitchens in which he’s worked – K Restaurant, Luma on Park, Artisan’s Table, Citrus Restaurant, Crooked Spoon, Bar J Me. “My point is that I’ve been around Orlando’s food scene for a long time and can really appreciate it.”
Like many of us, Henderson has witnessed the evolution and revolution of Orlando’s dining scene with the rise of celebrity-chef-run Disney restaurants as well as local, community-inspired eateries and, like many of us, he’s just as amazed. “I may be a bit biased, but I think Central Florida – Orlando, specifically – is the culinary hub of the most innovative and inspired food in Florida,” he says. Henderson credits folks like Kevin Fonzo and Brandon McGlamery for leading the charge.
As for NQT, Henderson sees it as part of the fabric of the community. “We don’t hold such a grand position, but taverns have historically been center points for communities, even used as courthouses and town halls in addition to just serving beer, and what we do is support the community, be it customer or purveyor.” Indeed, the North Quarter Tavern is an avid supporter of local businesses and farmers – which, Henderson hopes, offers patrons a sense of comfort and a sense of home.
“We have a dish – ‘Big Ed’ – which is named for a customer and his eating capacity; it’s a chef’s choice of gluttony. We have fun with food, but still hold firm to the philosophy that it’s a chef’s responsibility to nourish, be it body or soul.” —FKPhoto by Rob Bartlett North Quarter Tavern 861 N. Orange Ave. | 407-757-0930 | northquartertavern.comPhoto by Orlando Weekly
Jason Chin, Reyes Mezcaleria
Jason Chin always wanted to open a Mexican eatery, but he wanted to open one that went beyond serving the standard, everyday Tex-Mex fare. For the longest time, Chin felt Orlando wasn’t quite ready for his type of Mexican joint, but not so anymore. Reyes Mezcaleria, his and wife Sue Chin’s latest restaurant venture, tests locals’ preconceived notions of Mexican food and drink.
“We felt the timing was right to bring this type of concept to our local community,” says Chin of Reyes Mezcaleria. “Our locals are eager to try new things and not be stuck in the past. I don’t think that even a couple of years ago anyone would have thought to open a ‘mezcaleria’ for fear that people wouldn’t understand it, or give it a try, but now we can join the likes of Chicago, New York City, D.C., San Francisco and other foodie destinations that have enjoyed these types of establishments for years.”
Yes, these are certainly heady times for Orlando’s restaurant scene and the Chins see an opportunity to contribute by broadening the culinary landscape even further. “Because Orlando has matured as a food city, we can offer dishes and an overall style of cuisine that’s historically different than what people are used to seeing,” Jason says.
That maturation has fostered a spirit of embracing, not dismissing, food that challenges perceptions, and that spirit is what really gets the husband-and-wife team going. “Not everyone that comes through the doors is knowledgeable about mezcal, but almost everyone is eager to learn about it and give it try,” he says, then adds: “I’ve seen Orlando grow quite a bit since moving here in 1990, but I’m really excited to see what the next five years bring.” —FKPhoto by Orlando Weekly Reyes Mezcaleria 821 N. Orange Ave. | 407-868-9007 | Reyesmex.comPhoto by Rob Bartlett
Abbas & Husein Kermail, Oh My Gyro!
While the fare served from halal food carts of the sort found on thenot-so-mean-streets of the Big Apple veers toward Middle Eastern (and gyros, of course, are Greek), the quadrumvirate behind Longwood’s Oh My Gyro! couldn’t help but let a bit of their Indian heritage creep onto their menu of rice platters and pita sandwiches.
Milky chais, hearty lassis and fresh-squeezed sugarcane juice comprise the beverage portion of OMG!’s bill of fare, but veg, chicken and beef samosas are permanent Desi fixtures as well. The brothers Kermali, Husein and Abbas – along with their wives, Rukhsana and Tanaz – admit leaving New York was a tough decision for them, but like many a New Yorker, the slower pace and warmer weather beckoned. And like many a New Yorker, they perpetually longed for the very things from which they escaped.
“It’s a hard place not to miss,” says a wistful Husein Kermali, “so we decided to bring a taste of New York to Orlando and, I have to say, the street cart food we serve at Oh My Gyro! is the same that’s served in Manhattan.” The proud declaration isn’t without merit. Sure, the foil containers filled with chicken and gyro meat, yellow rice, pita bits and healthy drizzles of requisite white sauce and hot sauce pack them in during lunch and dinner hours but, for the Kermali gang, those vessels of comfort do one more thing – they bring back great memories. —FKPhoto by ohmygyro/Instagram Oh My Gyro! 1150 W. State Road 434, Longwood | 407-960-4496 | ohmygyro.comPhoto by Rob Bartlett
Nas Rajabi, Shiraz Market
Shiraz Market helped fill the void for Persian fare in SeminoleCounty after Zora Grille shuttered in Altamonte Springs, and what’s offered from the market’s cramped kitchen is nothing short of remarkable. Owner Nas Rajabi, along with his wife and parents, fashions the finest Persian-style beef and chicken kebabs in town and, on any given day, will dish up such Iranian specialties as ghormeh sabzi (beef stew with herbs), khoresht gheymeh bademjan (eggplant stew) and fesenjan (chicken stew).
In fact, Disney tourists from Iran often make the drive to Longwood for a taste of home – a far cry from the fashion jewelry business the Rajabis ran in chilly Manchester, New Hampshire, prior to coming to Orlando in 2010. “Orlando is a great cultural city and it’s the main reason, other than the weather, why we moved here,” says Rajabi.
Manchester’s loss is most certainly our gain. The culinary riches available at the market, from green almonds and Persian cucumbers to an assortment of cheeses and homemade bastani (pistachio ice cream) and faloodeh (frozen, rose-essenced vermicelli), easily makes Shiraz one of the best Middle Eastern markets in the city. Good thing for us, the Rajabis aren’t going anywhere. “In all honesty,” says Nas, “we plan on staying here until retirement!” And as long as we’re being honest, we hope they do. —FKPhoto by ShirazMarket/Facebook Shiraz Market 185 S. Ronald Reagan Blvd., Longwood | 407-951-8084Photo by Rob Bartlett
Russ Christner, Christner’s Prime Steak & Lobster
In the competitive world of high-end steakhouses, it’s rare (pardon the pun) to find a family-run chophouse like Christner’s Prime Steak & Lobster thriving, especially here in Orlando. Started by Russ Christner in 1993, who saw an opportunity in Orlando due to a “lack of competition and potential for growth,” the classic, wood-paneled steakhouse quickly gained acclaim for its high-quality steaks and Russ’ larger-than-life personality. An affiliation with the Del Frisco’s name came and went, but through it all, Christner’s cuts of USDA Prime beef, wet-aged for 21 days in-house, were unsurpassed.
After Russ passed away in 2005, the operation fell into the hands of his wife, Carole, his son, David, and David’s wife, Alice, who were charged with the task of introducing the excellence of beef to a whole new food-savvy generation.
“When we opened our doors in 1993, Orlando was anything but a food city,” says Alice Christner. “There were probably 10 independent fine-dining options, but now we have some incredible restaurants entering our food scene – so much so that any visitor would deem Orlando a foodie destination.” And Christner’s makes up a beefy portion of that scene. Next year, the Lee Road restaurant celebrates its 25th anniversary – a testament to the fact that, while trendy joints and foods come and go, there will always be a need for a quality steakhouse. —FKPhoto by kittycostello/Instagram Christner’s Prime Steak & Lobster 729 Lee Road | 407-645-4443 | christnersprimesteakandlobster.comPhoto by Rob Bartlett
Sonny Nguyen, Domu
“I want to put Orlando on the map with Domu,” says Sean Nguyen, the sanguine owner of the East End Market ramen-ya and pan-Asian hotspot.
As much as Orlando’s food scene has matured over the past few years, and as much acclaim as his restaurant has received, Nguyen is hungry for more and not one to rest on his laurels: “A lot of restaurateurs are taking more risks and pushing the boundaries of what Orlando is used to. We provide something raw and uncut when it comes to ramen and cocktails, and want to be the premier restaurant in Central Florida to offer in-house-made noodles and a unique bar program.”
Certainly Domu has established its ramen street cred amongst the city’s millennials and noodle cognoscenti, but Nguyen is planning more offerings – think perfectly blistered meats and vegetables over aramaru binchotan charcoal, and matcha soft-serve in house-made waffle cones. Says Nguyen: “Orlando has been home for me the past eight years, and the food scene is still young here, but that gives concepts like Domu a chance to really pave our own way, to go against the grain, take chances, and give people a unique experience.” Much is owed to the progressive denizens of the Audubon Park Garden District who’ve not only been agents for change, but instrumental in Domu’s success. —FKPhoto by Rob Bartlett Domu 3201 Corrine Drive | 407-960-1228 | domufl.comPhoto by Rob Bartlett
Kevin Fonzo, K Restaurant
In recognition of his outstanding contributions to the local culinary community, Orlando Weekly is pleased to announce the recipient of our inaugural BITE Award: Chef Kevin Fonzo.
He might be a New York City native, but chef Kevin Fonzo has been in an Orlando state of mind for nearly three decades. After graduating with honors from the Culinary Institute of America in Hyde Park, New York, Fonzo was part of the opening team at the Peabody Hotel on International Drive, and was quickly promoted to chef of the hotel’s Italian concept, Capriccio. After a six-year run at the Peabody, Fonzo moved to Atlanta and worked at highly lauded restaurants Bistango and Ciboulette before returning to Orlando in 2001, when he purchased Cafe Allegre in College Park and changed the name to K Restaurant and Wine Bar.
K became one of Orlando’s first chef-owned and operated restaurants, and Fonzo used it as a platform to showcase local ingredients and a daily changing menu. In 2007, Fonzo and his family purchased a second College Park restaurant and named it Nonna Trattoria ed Enoteca. He then decided to merge the two restaurants, which allowed him to focus energies on one restaurant, and to invest further in the community.
In 2010, Fonzo was nominated for a James Beard Foundation Award for Best Chef South and he has since been invited numerous times to cook at the prestigious Beard House in New York.
Always a staunch supporter of local farms and food sources, Fonzo is now focused on educating the youth of the city on sustainability, nutrition and food preparation through his Edible Education Experience at the Orlando Junior Academy. Fonzo volunteers his time at the Orlando Junior Academy in College Park and, during the 2010-2011 school year, worked in the cafeteria every day preparing lunches, while fostering a food farming program at the school, which was awarded “Best School Garden for the State of Florida” by the University of Central Florida.
Fonzo’s work was also recognized by Michelle Obama as a part of her “Chefs Move to School” initiative, earning him an invitation to the White House. He now volunteers his time as an educator using cooking instruction as an integrated educational method for students to learn about nutrition, biology, chemistry and math, as well as the discipline necessary for a successful culinary career. In 2017, the Emeril Lagasse Kitchen House & Culinary Garden, a partnership between Fonzo, Orlando Junior Academy, Florida Hospital for Children and the Emeril Lagasse Foundation, opened to Orlando.
“As long as I’ve lived in Orlando, Kevin Fonzo’s restaurants have been my go-to for seasonal, sustainable, celebratory meals,” Orlando Weekly editor Jessica Bryce Young says. “Not only is the food on the plate outstanding, it’s gratifying to know such a good heart underpins his technical skill.”
“Ten years ago, I approached Kevin about starting Orlando Restaurant Week. Without hesitation, he was the first on board. Four years ago, I approached him again about re-concepting Restaurant Week to Bite30 and adding a chef showcase, Bite Night. He not only signed on immediately, he reached out to other high-profile chefs and got them involved,” says Orlando Weeklypublisher Graham Jarrett. “If it’s good for the restaurant community, for the food scene, or just good for Orlando, Kevin finds a way to do it. Beyond his culinary skills, Kevin Fonzo is a true value to our community. He has not only achieved personal success and accolades, he has helped foster a community that has made Orlando one of the best up-and-coming food cities in the country.”Photo by K Restaurant K Restaurant 1710 Edgewater Drive | 407-872-2332 | krestaurant.net
