Locations in Winter Park Area

The Valencian tomato-tossing festival known as La Tomatina is one of the best food-fight fêtes in the world, so one might expect an eatery celebrating that annual mayhem of messiness to be somewhat rowdy, raucous and a little saucy. Not so Mi Tomatina, a refined Hannibal Square tapas joint that fancies itself a paella bar. It's a small space, but the bold colors, 'Miró-inspiredâ?� décor and tables inlaid with mosaic tiles make it inviting. It's intimate enough to take your significant other for a special night out, but it's also a great place to meet up with friends for small plates and Spanish sherry, and the only vegetables likely to bonk you on the head are the falling acorns from the trees fronting the sidewalk tables.

Friends of mine had arrived before me, and I was surprised to see one of my guests enjoying a complimentary flight of tasting-sized Spanish wines. Our waiter, in fact, was quite encouraging when it came to sampling whatever we wished, even some aged Faraon sherry ($10), which I thoroughly enjoyed alongside the scores of tapas items we ordered.

Starting the meal off with marinated olives ($6) is never a bad idea, but the hongos rellenos ($9), portobello mushroom caps stuffed with serrano ham and crowned with shaved manchego, had my friends buzzing at the very first bite. The hongos were just one of a slew of standout items on a bill of fare comprising 24 hot and cold tapas dishes. Entremeses ($12), a platter of mixed meats, cheeses and two compotes, makes a great sharing plate. Of the meats ' chorizo, morcilla, Spanish salami, cured pork loin and serrano ham ' only the latter disappointed. It was dry and bland, which only served to accentuate the ham's saltiness. The cured pork loin, or lomo, was melt-in-your-mouth good, while mahon, manchego and tetilla cheeses were promptly devoured along with fig and raisin compotes. Papas bravas ($6) incorporates all the comfort of home fries, but with an herbaceous kick thanks to a liberal splashing of truffle oil and fresh parsley.

Tortillas (not the Mexican variety) are arguably the most popular tapas item in Spain. The chorizo version ($6) served here may veer from the traditional in terms of look and feel, but the flavors were impressive nonetheless. Layers of egg, potato and onion form the bite-size cuboids, given a peppery jolt from a spread of pimentón aioli, while fat rounds of chorizo atop the savory cakes lend a smoky textural contrast. Baby lamb chops ($12) are dressed with fresh mint and served with a rioja wine reduction ' not outstanding, but certainly a worthy-enough option to sink your teeth into.

Sampling paella at a paella bar is practically a must. Here you can opt for the five they offer, or create your own from a host of available ingredients. (They serve two or three people, something to keep in mind before going loco on the tapas.) They even have a version with hard-to-find Spanish squid ink ($36) ' it's prone to staining lips and teeth, so be wary if you're on a date. A paella de champiñones ($28) offers a vegetarian alternative to all the meat-heavy fare, but the plump assortment of wild mushrooms makes it, ironically, a meaty dish. One note: As much as I dug for the socarrat, the prized crispy, caramelized rice layer at the bottom of the pan, I didn't find as much as I'd hoped.

Suggesting you leave room for dessert may sound absurd after such an indulgence, but do leave room for the San Marcos cake ($7), spongy chiffon soaked in rum, layered with Chantilly cream and embellished with a crème brûlée crusting. The flan ($7) suffered from the competing flavors of the strawberry sorbet topping and a pool of nose-flaring sherry.

Aesthetics clearly play a large part in the eatery's approach to small plates, and while the tapas trend has led some purists to cop an 'If it's pretty, it's not real tapasâ?� mindset, Mi Tomatina is out to prove such purists otherwise.

Dim sum: It's not for brunch anymore. Not under the auspices of Ming's Bistro where the a la cart scarfing extravaganza is an all-day affair. Sure, the cart (and a few specialty items) is only available weekends before 3 p.m., but the selection is impressive and, more importantly, as authentic as any you'll find in cities with large Chinese populations. So don't come expecting to find egg-foo-this and sweet-and-sour that; bastardized Chinese fare can be had up the street at P.F. Chang's.

Like many a dim sum joint I've visited, the dining room is spacious, high-ceilinged and almost proletarian in its essence, nuanced only by a half-dozen faux-crystal chandeliers and a trio of horizontally hung Chinese watercolor prints. Dinner by the flicker of fluorescent lighting is the norm, but it fails to cast a shadow on the medley of items on the dim sum menu, most of which can be had for under $3.

Dumplings ' shrimp, pork, taro and turnip ' are dim sum staples, but a true gauge of a kitchen's worth is the quality of its chicken feet ($2.50), and this kitchen does 'em right. Textural excellence is attained by frying, boiling, marinating and then steaming the talons, the end result being nothing short of divine. There's not much flesh to chomp on, granted, but teething the delicate bones, then tearing away the fiery-hot and velvety skin is absolute magic.

Oddly named, but superbly tasty, 'fried noodle rice pasteâ?� ($2.50) ' rolls of flaky pastry wrapped in a soft, candy-white noodle and splashed with sweetened soy sauce ' could be served for dessert. The peppery zing of spicy beef tripe ($2.50) outdid that of the chicken feet, but the dish was far too chewy to devour. Best to suck the spicy juices out of the honeycomb stomach lining and discard the remnants. If you're used to meatballs of the Swedish or Italian variety, you'll likely find the trio of ashen-colored steamed beef balls ($2.50) too dense, pasty and flavorless. Dim sum dishes are often loaded with salt and MSG, so order a pot of tea (the oolong is good); if you want more tea, turn the lid over to get the waitress's attention.

If you'd rather order a la carte (not cart), there's a host of dishes from which to choose ' everything from barbecue to congee to casseroles. The house special spicy beef hot pan ($8.95) is served in a small steel wok and kept simmering by a burner underneath. The advertised spiciness in the piping-hot mix of tender beef strips, vermicelli, carrots and mushroom caps was lacking, possibly because my mouth was still feeling the burn from the chicken feet and tripe.

Vigorous slivers of ginger in the ginger scallion fish fillets ($8.95) are the sole flavoring in this simple, refreshing dish. Circular morsels of soft whitefish are accented by scallion, all held together by clear, thick sauce. Glistening stalks of bok choy highlight the tender beef and vegetable chow fun ($6.95), a decent, if entirely pedestrian, dish.

Aside from the occasional 'Are you sure you want to order that?â?� look, my waitress, one of a small army of red-vested waitresses patrolling the restaurant, was quite affable and helpful in pointing out the ingredients of the assorted dishes (menu descriptions are terse).

Ming's is a little hard to spot, tucked away a block north of the intersection of Colonial and Mills, but it's well worth seeking, and its reign as the top Orlando destination for real Chinese cuisine is sure to flourish into a dynasty.

We didn't review this location but you can check out the review of Moe's Southwest Grill on Sand Lake Road.

Winter Park gets its own Indian restaurant, though don’t expect anything beyond the ordinary. Tried-and-true standards define Moghul's kitchen, especially superb chicken tikka and seekh kebabs. Ghee-slicked peshawari naan are buttery, nutty and delightfully sweet wonders. Note: Ordering dishes "Indian hot" amounts to infernal. Closed Mondays.

Teaser: Conveniently located for Full Sail students and staff, but don't expect anything beyond the ordinary. Tried-and-true standards define Moghul's kitchen, especially superb chicken tikka and seekh kebabs. Ghee-slicked peshawari naan are buttery, nutty and delightfully sweet wonders. Note: Ordering dishes 'Indian hotâ?� amounts to infernal. Closed Mondays.

Mynt operates as a restaurant in Winter Park, Florida. Mynt also offers online food delivery and has catering services. Mynt serves both vegetarian and non-vegetarian preparations following authentic Indian recipes. Freshness of food, lip-smacking taste, wholesome portions and affordable pricing makes Mynt a top preferred restaurant in Orlando, Florida. Keywords : restaurants in winter park fl,restaurants at winter park florida,winter park lunch restaurants,best lunch place in winter park

As one might expect, the N. Park Ave. Deli & Food Mart is on the famous Park Avenue in Winter Park. But it's on NORTH Park Avenue, the more unsightly other end of the spectrum than the chichi shops. For years, the previous owners – Anna Federer, a native Hungarian, and her husband – made their mark by offering hot goulash, among the other ethnic recipes, in the deli behind the counter of what's really a convenience store. Now retired, the Federers still own the building but a new couple is carrying on the tradition, sans goulash.

Still, the deli carries an interesting menu of cheap sandwiches and subs. A healthy egg salad on wheat with lettuce and tomatoes costs $3.19. Or take home a pound of the egg salad for $4.19. The hefty hummus and tabouli on a wrap was $4.99. The tabouli tasted a bit different than the typical varieties sold about town; this version was thick with moist bulgur wheat and thoroughly infused with the lemon juice and olive oil. It was full of flavor.

The deli also prepares the usual varieties of cold or hot sandwiches ($4.79-$5.19), from a fried chicken sandwich with fries to a tuna melt on pita. The Reuben sampled was prepared and heated in style, but there was a non-discussed substitution of cheddar cheese for Swiss. The fries were a wonder, though, thick and crispy, cooked in an auto-fry machine just for me.

The deli sits a block before North Park merges into U.S. Hwy. 17-92, near Maitland, so it's tucked off the main road and looks a bit junky, unless you're a local who knows better. And after hours, don't be shocked by the sight of the metal security gates that all but obscure the front of the store.

By now, most of us have been initiated into the carnivorous merry-go-round of the Brazilian steakhouse, or churrascaria ' whet your appetite at an enormous salad bar, then take your pick of meaty cuts served by puffy-pants-wearing gauchos brandishing blades dressed with succulent beef, chicken and pork. It's a belly-busting (and wallet-draining) affair, to be sure, but if you can't taste the quality in the meats, especially the cuts of beef, the $37.95 you drop may seem like a big waste when it's all said and done.

Nelore, a polished restaurant in the space once occupied by Allegria Wine Bar, bridges the gap between quality and quantity, but doesn't quite reach the beefy heights attained by high-end steakhouses. Fact is, you're not going to find Capital Grille or Del Frisco's quality meat at an all-you-can-eat churrascaria, so lowering expectations is an inevitable part of the rodizio experience.

The area housing the 'salad bar� is enormous, and many of the items offered (40, to be exact) were superbly fresh ' crisp hearts of palm and asparagus, beet orbs, artichoke hearts and salmon to name a few. I've known people who've gone to Nelore (named after the Nelore cattle breed) just for the salad bar, which is a steal for $9.95 at lunchtime ($17.95 for dinner). Cauldrons of black beans, rice, yuca, mashed potatoes and, on the night I visited, tomato basil bisque were also offered. Cheese bread and fried yuca were then presented seconds before the first round of hit-and-miss meats made their way to our table. Things started off nicely with the salty sirloin and picanha (rump roast), but subsequent cuts of flank, filet mignon (which also comes wrapped in bacon) and the rib-eye all tasted much the same. The seasonings were Spartan ' just a little sea salt 'resulting in a sometimes lackluster flavor. I headed to the salad bar and poured myself a bowl of chimichurri as a dip for the meats, and that helped to liven the flavors. The filet and rib-eye, it should be noted, were way overcooked, though the friendly, accommodating gauchos are more than willing to get you cuts cooked to your liking. I did like the tender garlic beef and the fatty, flavorful ribs (both beef and pork are offered); the sausages had a proper kick. Chicken drumsticks came crisp and smoky, but were just OK. Gamy and off-putting, the lamb chops were a big disappointment ' one bite was more than enough. We never did get to see the parmesan pork or the leg of lamb, but we were pretty well finished eating anyway. 

Park Avenue's upscale environs likely played a role in the omission of offal from the menu ' no blood sausage, chicken hearts, sweetbreads, kidneys or intestines. The interior, however, plays right into the hands of the sophisticated clientele the restaurant hopes to attract. It's a beautiful space that made me think of a contemporary lodge, with wrought-iron chandeliers and wood chair rails making lovely accents. Just as lovely was the pitcher of sangria teeming with fruit, but house-made desserts failed to impress us. Papaya cream ($7.50), while refreshing, was a bland ending, even with a splash of crème de cassis (black currant liqueur). The gooey chocolate truffle known as brigadeiro ($6.50) fared better, with condensed milk and butter adding a caramel-like consistency.

And consistency is key. Without it, Nelore's corral is less than golden.

Order coffee and food through takeout window, or hang out inside the cool, calm environs -- and do a little shopping while you're there.

It's pretty amazing what's happening on the west side of Winter Park. Avoiding for the moment the social and economic implications of the area's growth, I'll just say that on the dining front, we're getting a lot more choices.

Some choices didn't work. The East India Market, an upscale and rather tony shop, has given way to the latest location for O'Boys Real Smoked Bar-B-Q, and for the most part it's a change for the better. (Although as far as I'm concerned, you just can't have too many places that sell walnut vinegar.)

Some choices didn't work. The East India Market, an upscale and rather tony shop, has given way to the latest location for O'Boys Real Smoked Bar-B-Q, and for the most part it's a change for the better. (Although as far as I'm concerned, you just can't have too many places that sell walnut vinegar.)

O'Boys -- which sort of sounds like another teen band -- has been a longtime fave at its West Colonial location near the O-rena. I mean the TD Waterhouse Centre. It's a step or two up from the level of roadhouse-shack smoker joint (which we all love) and many steps below the themed, expensive, "barbecue is an art form" establishment that dots the tourist landscape. You know the ones: all smoke, no flavor. O'Boys, on the other hand, definitely has flavor. It's a nice, comfortable place, nothing fancy about it, with booths around a small bar and a pleasant outdoor eating area. And it sure smells good.

The menu offers enough variations to satisfy most folk, including Caesar, chef's and green salads liberally topped with chicken or turkey, and a wide range of sandwiches and burgers. But we came here for barbecue, and by gum, we got it.

The menu offers enough variations to satisfy most folk, including Caesar, chef's and green salads liberally topped with chicken or turkey, and a wide range of sandwiches and burgers. But we came here for barbecue, and by gum, we got it.

Specials after 3 p.m. are "all-you-can-eat," and if you're lucky enough to come on a Saturday, you can chose beef, pork, chicken or ribs. Otherwise, I'd suggest the "sampler platter," which includes a huge amount of everything for $10.95. The short ribs are moist, and the sliced beef and pork are quite wonderful, slightly pink on the edges with just the right smoked flavor. I have to say I wasn't all that happy with the chicken. It's not as smothered in sauce as some places insist on doing, but the white meat was rather dry. I don't like to have to work quite that hard to chew. I did like the thin-sliced smoked turkey -- tender, with a nice hickory flavor.

Dinners come with salad or a finely chopped slaw, baked beans and garlic bread, which is nice as long as you eat it when it's hot. Avoid the uninspired french fries; wait until after 5 p.m. and have a baked sweet potato instead. Yum.

The boys of O'Boys pride themselves on their secret-recipe sauces, and three are offered at the table: a vinegar base, a lovely sweet-and-warm mustard and the Red Bottle. Red means "warning" -- this stuff is hot!

The boys of O'Boys pride themselves on their secret-recipe sauces, and three are offered at the table: a vinegar base, a lovely sweet-and-warm mustard and the Red Bottle. Red means "warning" -- this stuff is hot!

O'Boys is a local favorite, and rightfully so. Grab a rack and dig in.

Between the options to eat in or take out, there's the Olive Branch (314 Hannibal Square, 407-629-1029), directly across the street from Hot Olives (463 W. New England Ave., 407-629-1030), a settled-in spot known for the casual nosh or two. And now we have the cutely named offshoot, where those noshes are available to take home. They do things differently in Winter Park.

"They make everything across the street and bring it over," I was told at the counter, a glass case brimming with dense meat loaf, salmon with cous cous and chocolate-chip cheesecakes.

"They make everything across the street and bring it over," I was told at the counter, a glass case brimming with dense meat loaf, salmon with cous cous and chocolate-chip cheesecakes.

Prices might seem high -- $12 for a whole chicken lasagna -- but the paper-thin sheets of pasta covering layers of shredded chicken, mushrooms and mild tomato sauce weighs in at almost three pounds, and you can always tell folks it's your recipe. I promise I won't say a word.

Aesthetics always play a role in Thai cooking, more so than in any other cuisine, or so it seems. Artistically pared vegetables lolling in colorful curries plated with near-perfect geodesic mounds of rice are common, and in the case of this Winter Park restaurant, beautiful orchids adorn every dish. And this being Park Avenue, style clearly has a place in Orchid’s small, yet tastefully decorated, dining room: postmodern art pairs gracefully with a serene color scheme illumined by the flicker of candlelight, while the soothing sounds of lounge keep the ambience at a comfortable chill.

The renovations undertaken by the charming husband-and-wife team have been significant, perhaps in an effort to rid the address of its hex. The space has seen a few eateries bite the dust in the past four years, but if the owners have their way, the only biting taking place will be diners sinking their teeth into traditional Thai meals.

Green curry ($14), for example, with its rich coconut gravy perfumed with kaffir lime and Thai basil, is a nostril-flaring cross of infernal spice and subtle sweetness, with texture provided by zucchini and bell peppers. The bowl of tom yum soup ($5) may have been small, but it packed a fiery wallop. Plump curls of shrimp smacked with the essence of lemongrass were delightfully crunchy, while bracing bursts of cilantro enlivened the broth. I also enjoyed the curry puffs ($6), with their East-meets-South blend of Indian seasonings and South American form. The flavors resembled a samosa, but the flaky pastry and turnover shape were more like an empanada.

Mieng kum ($10) suffered from its own trendiness. Spooning the mix of toasted coconut, dried shrimp, peanuts, ginger, onions and tiny wedges of lime into spinach leaves was a cumbersome exercise, and dipping the green wrap into tamarind plum sauce required enough dexterity to discourage the most patient of diners. The larb chicken’s ($18) a better choice if you like your meal inside a leaf. The zing to the salad’s piquant mix of cilantro, mint, red onions and minced chicken is a painful pleasure, though a little more lime juice would’ve offset the slightly desiccated appearance. The dish certainly benefited from a tempered use of fish sauce, which often can overwhelm the flavors of the other ingredients.

Thai iced coffee ($4), splashed with sweetened condensed milk and ornamented with a pink orchid, was my go-to palate-soother of choice, though exceptionally sticky and salty-sweet coconut rice ($7) crowned with a fleshy slab of mango will also work wonders in dousing fires in your mouth. Thai custard ($5) wasn’t available, but golden Thai doughnuts ($5), sweetened in a peanut-sprinkled dip of condensed milk, were a worthy, if light and airy, substitute.

Lunchtime selections are limited – though the owners vow that menu expansion will take place in the coming weeks – but that hasn’t stopped diners from enjoying an al fresco nosh at the tables outside. Waitresses are efficient and unobtrusively go about their business inside the small dining room, leaving diners to take in the surroundings and luxuriate in the visual feast.

For all the mediocrity wreaked by line-up-to-the-trough Chinese buffets with gloppy sweet-and-sour sauces and soggy takeout containers, spanking new P.F. Chang's China Bistro stands in stark contrast.

Enter the eye-popping, postmodern interior of the high-profile debut of this restaurant chain at the still-developing Winter Park Village, and you'll think you've fallen through a pan-Asian rabbit hole. This is a world of silky Chinese murals, Ming-style vases, stacked-stone walls, a bustling show kitchen and pumped-up music.

Enter the eye-popping, postmodern interior of the high-profile debut of this restaurant chain at the still-developing Winter Park Village, and you'll think you've fallen through a pan-Asian rabbit hole. This is a world of silky Chinese murals, Ming-style vases, stacked-stone walls, a bustling show kitchen and pumped-up music.

But it's the consistently enjoyable menu that will lure you back -- and you'll have lots of company, too. We stumbled into a one-hour wait for a table on a Saturday night. As for a seat at the bar? Forget it. We settled for standing with the rest of the herd, and while we sipped a glass of house Chardonnay, we spied the captain's tables at the perimeter of the kitchen. These are the only two tables in the house for which reservations are accepted. It was fun to watch as a tag team of waiters brought platters of glistening delicacies.

But it's the consistently enjoyable menu that will lure you back -- and you'll have lots of company, too. We stumbled into a one-hour wait for a table on a Saturday night. As for a seat at the bar? Forget it. We settled for standing with the rest of the herd, and while we sipped a glass of house Chardonnay, we spied the captain's tables at the perimeter of the kitchen. These are the only two tables in the house for which reservations are accepted. It was fun to watch as a tag team of waiters brought platters of glistening delicacies.

When our turn finally came, General Tso and his chickens were nowhere to be found on the innovative menu. Instead, we tried and loved the weirdly wonderful "Chang's chicken in soothing lettuce wraps" ($5.95). Spicy chicken and vegetables were folded into watery iceberg leaves, burrito style. The spiciness was heightened by a spoonful of mustard-based sauce, which was prepared tableside by our waiter. "Pan-fried Peking dumplings" ($4.95) were a savory counterpart, stuffed with pork and vegetables.

When our turn finally came, General Tso and his chickens were nowhere to be found on the innovative menu. Instead, we tried and loved the weirdly wonderful "Chang's chicken in soothing lettuce wraps" ($5.95). Spicy chicken and vegetables were folded into watery iceberg leaves, burrito style. The spiciness was heightened by a spoonful of mustard-based sauce, which was prepared tableside by our waiter. "Pan-fried Peking dumplings" ($4.95) were a savory counterpart, stuffed with pork and vegetables.

"Mu shu chicken" ($8.95) was light and crisp, stirred with vegetables that crunched. A delicate hoisin sauce added plummy accents. The sweet, meaty mixture was wrapped in pancakes as thin as crepes. Crispy honey shrimp ($12.95) were plentiful, lightly battered and quick-fried.

"Mu shu chicken" ($8.95) was light and crisp, stirred with vegetables that crunched. A delicate hoisin sauce added plummy accents. The sweet, meaty mixture was wrapped in pancakes as thin as crepes. Crispy honey shrimp ($12.95) were plentiful, lightly battered and quick-fried.

All of the servers were well-trained and forthcoming with smart suggestions, despite being overtaxed by the volume of customers. Our waiter steered us in the right direction again and again, including his favorite, "macadamia nut pie" ($4.95), which became our favorite, too. This is a piece of glorified chocolate turtle pie with macadamia nuggets adding interest.

All of the servers were well-trained and forthcoming with smart suggestions, despite being overtaxed by the volume of customers. Our waiter steered us in the right direction again and again, including his favorite, "macadamia nut pie" ($4.95), which became our favorite, too. This is a piece of glorified chocolate turtle pie with macadamia nuggets adding interest.

P.F. Chang's China Bistro injects excitement into the Chinese dining milieu. It's a pleasure to experience the chic trappings and sophisticated service that are taken for granted with other cuisines.

Paddy McGee's, which is located in the beautiful city of Winter Park, prides itself on upholding Irish tradition with an American flair. Once you experience Paddy McGee's, you will realize why it is referred to as "your neighborhood bar."

There are still times when you can feel the flavor of old Park Avenue. One is in the civilized morning hours, when parking spaces are plentiful and the aroma of fresh coffee is strong enough to follow into Palmano's Espresso Bar

This "coffee roastery" owned by Richard and Teresa Palmano sits in the back of the complex that fronts the avenue, in the same block as Park Plaza Gardens. (Look for the shoe-shine stand.) The classy storefront spreads onto a breezeway, where ceiling fans kick up the air, tables and chairs are invitingly arranged, and people mingle.

This "coffee roastery" owned by Richard and Teresa Palmano sits in the back of the complex that fronts the avenue, in the same block as Park Plaza Gardens. (Look for the shoe-shine stand.) The classy storefront spreads onto a breezeway, where ceiling fans kick up the air, tables and chairs are invitingly arranged, and people mingle.

Oh, and the coffee -- it's meticulously fresh-roasted and packaged by the bean (starting at $9.75 per pound) or by the cup; the basics are covered, with specialties such as the summer-friendly "café mocha frost." The raisin-pear scone by Old Hearth Bakery was an added old-school charm.

The overwhelming smell of garlic, the barely-20-something staff and the fluorescent glow coming from Panino's Pizza and Grill, on the corner of Orange Avenue and Pine Street, suggests just another pizza joint with faux'New York slices and soggy wings. Not so. With more than 14 by-the-slice variations and many others available in whole-pie form, it's easy to be enchanted. From their loaded seafood pizza teeming with calamari, shrimp, baby clams, mussels and tuna ($18.95 for a large), to the rich and cheesy chicken cordon bleu version slathered with white garlic sauce and pancetta ($3.90 for a slice) there's a pie for every preference. The multitude of bankers and court reporters that flood in around lunchtime and the partiers and bike-hipsters who trickle in for a midnight snack don't fear the wings, either. The morsels ($6.95 for 10) arrive gloriously hot, slightly crispy, garlicky and bathed in the appropriate amount of Frank's RedHot sauce. Open until 5 a.m., Panino's is one of the few choices in Orlando for late-late-night grub, a perk for a city with night life but very little night food that doesn't involve pancakes. After hitting the bars, order a Phillyboli ($7.25), a stromboli-esque pocket of folded dough filled with cheese, steak, sautéed onions and peppers. The only downside: It's served with marinara sauce instead of something more appropriate, like jus or mustard or even horseradish mayo. If you want to keep drinking, the specials at Panino's rival those of any Church Street hotspot. Draft beers are $2 every day, all day (Bud Light, Budweiser American Ale and Miller Lite are all on tap); order a slice and get a draft beer for $1. Or order two and get a draft beer free. It doesn't get much better on steamy Orange Avenue nights. [email protected]

There's something about a steel drum band and a beer from Trinidad that urges you to kick back. The little Caribbean eatery Paradise Island Cafe has just introduced the mix-and-mingle concept from 5:30 p.m.-7:30 p.m. Fridays, and more than a few downtown professional types have been showing up. Five dollars buys all the Caribbean hors d'oeuvres you can eat.

Lunch also is a busy time at the cafe, which looks like a little West Indian convenience market when you first walk in, until you go past the counter into the dining area, which seats 50. The crowd spills over to the cafe tables outside. Top lunchtime requests are the succulent boneless jerk chicken ($6.95) and the beefy "oxtails," which are simmered in Jamaican herbs and spices ($5.95).

It would be easy for passersby to miss Park Ave. Pizza & Italian Restaurant, as its facade is a simple storefront amid all the pomp of Winter Park. Don't expect much better on the inside of this modest and very casual eatery. There are about five tables covered in plastic tablecloths, and the dining space is small, with a takeout counter and soda dispenser on one end. The delivery guy did double duty as our server, and the departure from the typical aloofness of the Winter Park waiters was refreshing.

I began my meal with fried calamari ($6.50). They were served in a basket with marinara sauce and were curiously all the same size, indicating their swim had taken them only from the freezer to the fryer. Chewy and overcooked, they resembled fried rubberbands. The Greek salad ($5.95) was large and had fresh tomatoes, cucumbers, onions, black olives and feta cheese. The only problem was that there was no Greek dressing to be had, so my choices were of the salad-bar variety and thus a little disappointing.

I began my meal with fried calamari ($6.50). They were served in a basket with marinara sauce and were curiously all the same size, indicating their swim had taken them only from the freezer to the fryer. Chewy and overcooked, they resembled fried rubberbands. The Greek salad ($5.95) was large and had fresh tomatoes, cucumbers, onions, black olives and feta cheese. The only problem was that there was no Greek dressing to be had, so my choices were of the salad-bar variety and thus a little disappointing.

But people don't come here for the salad or the appetizers; they come for the pizza. It's sold by the slice ($2-$3.75) or by the pie ($7-$27.50), and there is something on the menu for every pizza craving. We had the small, 12-inch cheese pizza with pepperoni, olives and mushrooms. The dough was hand-tossed by the owner/chef right before our eyes, so we knew it was fresh and authentic. The taste only verified this. The pizza had been baked perfectly, and the crust was a golden brown. Judging by the general inhaling of pizza going on around us, every pizza prepared is of equal quality and possesses the same great flavor.

But people don't come here for the salad or the appetizers; they come for the pizza. It's sold by the slice ($2-$3.75) or by the pie ($7-$27.50), and there is something on the menu for every pizza craving. We had the small, 12-inch cheese pizza with pepperoni, olives and mushrooms. The dough was hand-tossed by the owner/chef right before our eyes, so we knew it was fresh and authentic. The taste only verified this. The pizza had been baked perfectly, and the crust was a golden brown. Judging by the general inhaling of pizza going on around us, every pizza prepared is of equal quality and possesses the same great flavor.

The baked ziti ($7) was truly delicious. The large portion came smothered in mozzarella. The sauce was tangy, full of tomatoes and mixed with ricotta cheese. This dish would have been perfect had the ziti noodles been prepared al dente, as opposed to overcooked.

The baked ziti ($7) was truly delicious. The large portion came smothered in mozzarella. The sauce was tangy, full of tomatoes and mixed with ricotta cheese. This dish would have been perfect had the ziti noodles been prepared al dente, as opposed to overcooked.

Some Winter Parkians might be horrified at not having 10 choices of waters and at the thought of having to get their own refills. But the no-frills Park Ave. Pizza is first and foremost a pizza joint, and a good one. You can eat in, take it out or have them deliver. If you dine in, you'll get to absorb the family atmosphere and possibly catch a rerun of Friends or Seinfeld on one of the large TVs. The husband and wife who recently opened this restaurant are not concerned with decor or with the patrons overhearing them call for the delivery guy in two languages; they are concerned with making a wonderful pizza. The down-to-earth, low-key style is a nice addition to Park Avenue's predictability.

I had a hard time pinning down what kind of food it is namesake chef Justin Plank turns out of the kitchen of this renamed venture in a tenured Park Avenue location, so I went to the restaurant's website and came up with this gem: "New Euro Florida cuisine with a retro flair led by Mediterranean flavors with a slight Pan-Asian influence." In other words, they're not really sure what they're cooking either. had a hard time pinning down what kind of food it is namesake chef Justin Plank turns out of the kitchen of this renamed venture in a tenured Park Avenue location, so I went to the restaurant's website and came up with this gem: "New Euro Florida cuisine with a retro flair led by Mediterranean flavors with a slight Pan-Asian influence." In other words, they're not really sure what they're cooking either.

The line sounds like description by committee, or a new stab at reviving the "fusion" label, and it does a disservice to what Park Plaza is about: reliably good, innovative dishes served with style and flair in an atmosphere that does justice to the Park Avenue address. The place has casual-yet-refined feel to it; you can hang out on the sidewalk café and watch the poseurs pass by, you can take a seat at the renovated bar, or you can sit down for a full meal and enjoy the outdoors-indoors feel of the patio/restaurant. That's not trendy, it's just cool.

The line sounds like description by committee, or a new stab at reviving the "fusion" label, and it does a disservice to what Park Plaza is about: reliably good, innovative dishes served with style and flair in an atmosphere that does justice to the Park Avenue address. The place has casual-yet-refined feel to it; you can hang out on the sidewalk café and watch the poseurs pass by, you can take a seat at the renovated bar, or you can sit down for a full meal and enjoy the outdoors-indoors feel of the patio/restaurant. That's not trendy, it's just cool.

We went for the full-meal treatment, kicking it off with "Chef Justin's risotto" ($9), an appetizer easily big enough for two that featured cubes of roast duck and mango. While the duck was cut too small to add much to the dish, the mango imparted a sweetness that proved an excellent complement to the texture of the risotto. Another appetizer, "The Plaza wedge" ($7), was just as ambitious, if less successful. It turned out to be a hunk of iceberg lettuce topped with Gouda cheese, a slice of prosciutto and cherry tomatoes in herbed balsamic vinaigrette. Iceberg lettuce is always a problem at this price point, and the vinaigrette was too sweet. On the other hand, I'll sing the praises of "Chef Justin's five onion soup" ($6) to the rafters; it may well be the best bowl of onion soup on the planet. This hearty, intoxicating mixture of red, green and yellow onions, shallots and chives, topped with provolone, is the antidote for anyone who thinks onion soup has to be a thin, salty broth with slivers of white onions and bread cubes floating around in it.

We went for the full-meal treatment, kicking it off with "Chef Justin's risotto" ($9), an appetizer easily big enough for two that featured cubes of roast duck and mango. While the duck was cut too small to add much to the dish, the mango imparted a sweetness that proved an excellent complement to the texture of the risotto. Another appetizer, "The Plaza wedge" ($7), was just as ambitious, if less successful. It turned out to be a hunk of iceberg lettuce topped with Gouda cheese, a slice of prosciutto and cherry tomatoes in herbed balsamic vinaigrette. Iceberg lettuce is always a problem at this price point, and the vinaigrette was too sweet. On the other hand, I'll sing the praises of "Chef Justin's five onion soup" ($6) to the rafters; it may well be the best bowl of onion soup on the planet. This hearty, intoxicating mixture of red, green and yellow onions, shallots and chives, topped with provolone, is the antidote for anyone who thinks onion soup has to be a thin, salty broth with slivers of white onions and bread cubes floating around in it.

When the entrées came, I was a bit reluctant to dig in to mine – an herb-crusted roast pork tenderloin on a bed of root vegetables ($26) – because it looked so darn pretty arranged just so and topped with a hibiscus bud. It proved as good as it looked; the pork was as tender as quality beef with an infused smoky sweetness. The sauce also picked up sweetness and texture from the cranberries and cashews, and overall the dish was polished and satisfying.

When the entrées came, I was a bit reluctant to dig in to mine – an herb-crusted roast pork tenderloin on a bed of root vegetables ($26) – because it looked so darn pretty arranged just so and topped with a hibiscus bud. It proved as good as it looked; the pork was as tender as quality beef with an infused smoky sweetness. The sauce also picked up sweetness and texture from the cranberries and cashews, and overall the dish was polished and satisfying.

A seafood bouillabaisse ($36) came to the table looking every bit as gorgeous, filled as it was with mussels, giant prawns, clams, fish and half a Maine lobster tail. I had high expectations, given the price, and was a bit disappointed. The lobster and prawns were grilled before being added and were a touch dry, while the clams and mussels did get a chance to stew in the juices and benefited from it. The stock was hearty and fishy, with a subtle curry flavor Chef Justin himself attributes to his use of star anise and Pernod. The trouble was that the spicing just didn't seem to make its way into the larger chunks of seafood.

A seafood bouillabaisse ($36) came to the table looking every bit as gorgeous, filled as it was with mussels, giant prawns, clams, fish and half a Maine lobster tail. I had high expectations, given the price, and was a bit disappointed. The lobster and prawns were grilled before being added and were a touch dry, while the clams and mussels did get a chance to stew in the juices and benefited from it. The stock was hearty and fishy, with a subtle curry flavor Chef Justin himself attributes to his use of star anise and Pernod. The trouble was that the spicing just didn't seem to make its way into the larger chunks of seafood.

Service was courteous to a fault, attentive without being annoying, in keeping with the Continental atmosphere of the restaurant. But overall the experience felt pricey. When entrees get into the $30 range, they'd better be something to burst into song about. Chef Justin's Park Plaza Gardens had me humming a tune, but not quite ready to dance on the tables.