Locations in Orlando: Smoking Prohibited

BBB offers a wide variety of healthy food and can accommodate most dietary needs.

We didn't review this location but you can check out the review of the Bubbalou's on Conroy Road.

Curbside pickup 5-8 p.m.

I'm an appetizer fanatic. Gimme a big assortment of little dishes and I am happy. That's why Korean, Indian and Chinese food pleases me so much. Now, with the opening of Cedar's Restaurant, I can add Lebanese to that list.

In a break from the Corporate Fooding of the Sand Lake Road corridor through the Dr. Phillips area, Cedar's is privately owned, and it's hard to beat the hands-on care. With a background in restaurants in New York, the owners say they wanted to "present healthy, well-made food" to Central Florida, and they've succeeded.

In a break from the Corporate Fooding of the Sand Lake Road corridor through the Dr. Phillips area, Cedar's is privately owned, and it's hard to beat the hands-on care. With a background in restaurants in New York, the owners say they wanted to "present healthy, well-made food" to Central Florida, and they've succeeded.

My other obsession is food that is authentically traditional, and Cedar's, in a pistachio nutshell, does it right. Their spin on traditional Lebanese seems to be a lightness of texture and flavor that is both refreshing and inviting. If you're familiar, with Middle Eastern food you won't be disappointed. But if your only experience has been leaden falafel and overwhelming spices, you are in for a treat.

My other obsession is food that is authentically traditional, and Cedar's, in a pistachio nutshell, does it right. Their spin on traditional Lebanese seems to be a lightness of texture and flavor that is both refreshing and inviting. If you're familiar, with Middle Eastern food you won't be disappointed. But if your only experience has been leaden falafel and overwhelming spices, you are in for a treat.

There are far too many appetizers to describe. Even the small pitas are splendid, puffy and hot from the clay oven. Use them to scoop up baba ghannouj, a smooth roasted eggplant and garlic puree with a wonderfully smokey taste ($3.75), as well as shanklish, crumbled cheese blended with thyme, onions and tomato that's so creamy it literally does melt in your mouth ($4.75). Falafel (fried chick peas and bean patties; $3.75) is far lighter than I've ever come across, and a tasty pleasure. The very traditional kebbeh ($4.25) is a flavorful cracked wheat ball stuffed with ground meat and onions.

There are far too many appetizers to describe. Even the small pitas are splendid, puffy and hot from the clay oven. Use them to scoop up baba ghannouj, a smooth roasted eggplant and garlic puree with a wonderfully smokey taste ($3.75), as well as shanklish, crumbled cheese blended with thyme, onions and tomato that's so creamy it literally does melt in your mouth ($4.75). Falafel (fried chick peas and bean patties; $3.75) is far lighter than I've ever come across, and a tasty pleasure. The very traditional kebbeh ($4.25) is a flavorful cracked wheat ball stuffed with ground meat and onions.

If you want to start with something familiar, here's a restaurant that knows its shish kabobs ($14.75) – cubes of marinated lamb, slow roasted and tender. When you feel adventurous, move on to mouloukhieh ($10.75), chicken with malow leaves, cilantro and garlic.

If you want to start with something familiar, here's a restaurant that knows its shish kabobs ($14.75) – cubes of marinated lamb, slow roasted and tender. When you feel adventurous, move on to mouloukhieh ($10.75), chicken with malow leaves, cilantro and garlic.

"Sultan Ibrahim" ($16) is a plateful of small red mullet (I had five), an ancient coastal fish that has a deep, freshwater flavor and is seldom served in the U.S. The fish are served whole and it takes work to get around the bones. But it's delicious, accompanied by tender fried-eggplant rounds and sesame tahini sauce, and worth the effort.

"Sultan Ibrahim" ($16) is a plateful of small red mullet (I had five), an ancient coastal fish that has a deep, freshwater flavor and is seldom served in the U.S. The fish are served whole and it takes work to get around the bones. But it's delicious, accompanied by tender fried-eggplant rounds and sesame tahini sauce, and worth the effort.

The place itself is light and window-filled, with Ottoman arches, columns and a pleasant dining terrace. Be sure to eat just the right amount so you're sleepy enough to offset the jolt of pure caffeine disguised as Turkish coffee. It's a delicate balance that may take two or three visits to get right. Fortunately, you'll enjoy every attempt.

The Celt bids you "céad míle fáilte," and it's the closest downtown Orlando gets to a genuine Irish pub experience. Pound a plate of Irish nachos, slide over a few pints of Guinness, and you won't want to be anywhere else for the rest of the evening – probably because your legs will stop working at some point. This traditional Celtic haven feels like home from the moment you walk through the door till you part ways and stumble on home.

The day I went to Champs Deli across the street from the downtown library, there were just five people in the place. Still, I almost didn't make it in.

The little phone-booth-sized established for quite a while, with Chef George serving his famous pulled-pork sandwiches, and even though it's now owned by Lilia's Catering, George is still there. (By the way, Champ's Bakery on West Church has no connection to this place.)

The little phone-booth-sized established for quite a while, with Chef George serving his famous pulled-pork sandwiches, and even though it's now owned by Lilia's Catering, George is still there. (By the way, Champ's Bakery on West Church has no connection to this place.)

The cold-cut selection is pretty ordinary, but where else can you get a pretty decent chicken-salad sandwich and a cup of soup for $3.95, or a hot breakfast sammich for a buck-fifty? The banter that flies around might be reason enough to stop by, but if you're not in the neighborhood, they have a website. They have a website! It's almost bigger than the deli! Check Champs Deli if you need a catering menu.

I have a secret to tell you, one that might shake up everything you think you know. We did not invent good food. The concept of interesting flavors and combinations of ingredients did not appear full blown with our generation, or the one before us.

We have become so accustomed to "the next great thing", so enamored of trends, that we overlook cuisines that have stayed the same for hundreds of years. Often they are the products of hardship and necessity, but they've survived – and this is a pretty radical notion – because they are good.

We have become so accustomed to "the next great thing", so enamored of trends, that we overlook cuisines that have stayed the same for hundreds of years. Often they are the products of hardship and necessity, but they've survived – and this is a pretty radical notion – because they are good.

Shame on those monolithic tourist-trap facades claiming to be restaurants, with blazing microwaves and lowered opinions of their guests, able to provide neither the steak nor the sizzle. I would challenge any nouveau-cuisine kitchen Wunderkind who slaps a truffle on a shrimp and calls it "fusion" to dine at Chef Henry's Café and say afterwards that they can prepare a more satisfying dinner.

Shame on those monolithic tourist-trap facades claiming to be restaurants, with blazing microwaves and lowered opinions of their guests, able to provide neither the steak nor the sizzle. I would challenge any nouveau-cuisine kitchen Wunderkind who slaps a truffle on a shrimp and calls it "fusion" to dine at Chef Henry's Café and say afterwards that they can prepare a more satisfying dinner.

The Café itself is unpretentious, harbored in a strip mall just past the point where you figure you must have passed it, there's nothing out here, when there it is next to the 7-11. A storefront establishment, the simple decor done up in sherbet colors of salmon and green does nothing to distract from the quality of the food. This is Henrich Brestowski's other place, a scant 2-1/2 miles down Howell Branch Road from the Tip-Top Bistro, where he updates classic European dishes with great results. Here Brestowksi barely swerves from tradition, making flour spaetzel dumplings by hand and slow-simmering split pea soup.

The Café itself is unpretentious, harbored in a strip mall just past the point where you figure you must have passed it, there's nothing out here, when there it is next to the 7-11. A storefront establishment, the simple decor done up in sherbet colors of salmon and green does nothing to distract from the quality of the food. This is Henrich Brestowski's other place, a scant 2-1/2 miles down Howell Branch Road from the Tip-Top Bistro, where he updates classic European dishes with great results. Here Brestowksi barely swerves from tradition, making flour spaetzel dumplings by hand and slow-simmering split pea soup.

Hungarian and Bohemian specialties like golubky – cabbage rolls stuffed with beef and pork and served with sauerkraut – or veal bratwurst cooked in mustard sauce (both $9.95) are prepared faithfully to tradition. This is a restaurant that is proud of the food it makes; nobody would stew dark chicken meat for the chicken paprikash ($11.95) until it falls apart at the touch of a fork unless they truly wanted people to enjoy it. The Café focuses on schnitzel, either pork or veal pounded thin and quickly sautéed, by serving it several different ways. Depending on the accompaniment, cream or wine sauce, simply breaded or topped with cheese, the meat takes on totally different flavors (the dishes range from $10.95 to $13.95).

Hungarian and Bohemian specialties like golubky – cabbage rolls stuffed with beef and pork and served with sauerkraut – or veal bratwurst cooked in mustard sauce (both $9.95) are prepared faithfully to tradition. This is a restaurant that is proud of the food it makes; nobody would stew dark chicken meat for the chicken paprikash ($11.95) until it falls apart at the touch of a fork unless they truly wanted people to enjoy it. The Café focuses on schnitzel, either pork or veal pounded thin and quickly sautéed, by serving it several different ways. Depending on the accompaniment, cream or wine sauce, simply breaded or topped with cheese, the meat takes on totally different flavors (the dishes range from $10.95 to $13.95).

If you enjoy fine cooking, you will be pleased enormously by these dishes. If you have any Slavic blood deep in your heritage, this food will nourish your psyche like mothers milk. The tang of sour cream and the mellow taste of paprika will stir some genetic memory of evenings in Prague or Lubin, places you've barely heard of. Your great-grandmother's voice from the Vast Beyond will resonate in your brain and ask if Estera Brestowski's apple strudel is better than hers, and with regrets but deep satisfaction, you will have to answer yes.

Neither old nor new, Eastern Pearl has been open for a couple of years, but its unremarkable environs -- in the plaza across from Altamonte Mall -- close it in. It's a remarkable find, wondrous even, in the case of the "mango shrimp."

Mundane life is left at the door, upon entering the contemporary room filled with bold dark-wood furniture. The modestly sized area takes on an expanded dimension, given some clever design choices. On the back wall, soft-sounding showers cascade over a relief of the Chinese character for "double happiness." To the side, a window into the humming kitchen offers rare exposure. A partitioned-off hostess/ bar station further defines the orderly, eye-pleasing configuration, and there's a nicely set-off room for private parties. Most of the tables are round affairs, fashioned with a family-style rotating server in the center. The sight of the artful entrees we ordered spinning around was a showcase of invention.

Mundane life is left at the door, upon entering the contemporary room filled with bold dark-wood furniture. The modestly sized area takes on an expanded dimension, given some clever design choices. On the back wall, soft-sounding showers cascade over a relief of the Chinese character for "double happiness." To the side, a window into the humming kitchen offers rare exposure. A partitioned-off hostess/ bar station further defines the orderly, eye-pleasing configuration, and there's a nicely set-off room for private parties. Most of the tables are round affairs, fashioned with a family-style rotating server in the center. The sight of the artful entrees we ordered spinning around was a showcase of invention.

Fresh roses and starched linens make for on-the-town surroundings as the options for meal starters -- appetizers, soups and dim sum -- can be studied. Homage is paid on the menu to sister cuisines, with the inclusion of Vietnamese summer rolls ($2.99), as well as Thai-style sweet-and-sour shrimp soup ($3.95). The noodles, nonspiced shrimp and basil leaf came together in a clean-tasting crunch in the roll; the "straight man," if you will, to the lively, rich peanut sauce. The broth in the soup was a sweet and tangy version, infused with spice that warmed all the way down. Fried spring rolls ($2.95) were light and flaky; the scallion pancake ($3.25) had a firm bite, crispy outside, fluffy inside.

Fresh roses and starched linens make for on-the-town surroundings as the options for meal starters -- appetizers, soups and dim sum -- can be studied. Homage is paid on the menu to sister cuisines, with the inclusion of Vietnamese summer rolls ($2.99), as well as Thai-style sweet-and-sour shrimp soup ($3.95). The noodles, nonspiced shrimp and basil leaf came together in a clean-tasting crunch in the roll; the "straight man," if you will, to the lively, rich peanut sauce. The broth in the soup was a sweet and tangy version, infused with spice that warmed all the way down. Fried spring rolls ($2.95) were light and flaky; the scallion pancake ($3.25) had a firm bite, crispy outside, fluffy inside.

As mentioned, the "mango shrimp" ($14.95) was a visual and palatable delight. Served in scooped-out mango shells, the generous serving of succulently moist shrimp was in a subtle sauce of cooked juice and red peppers. The al-dente texture of the cooked fruit is such that it holds its chunky shape until it dissolves in the mouth, exploding heavenly taste. The stellar execution was matched in the "shrimp in silken creme sauce" ($15.95), unusual with its mayonnaise-and-fruit-juice dressing topped with caramelized walnuts. In the Gen. Tso's family, the "crispy beef" ($13.95) was presented in shoestring form. The orange chicken ($10.95) was without artificial enhancements.

As mentioned, the "mango shrimp" ($14.95) was a visual and palatable delight. Served in scooped-out mango shells, the generous serving of succulently moist shrimp was in a subtle sauce of cooked juice and red peppers. The al-dente texture of the cooked fruit is such that it holds its chunky shape until it dissolves in the mouth, exploding heavenly taste. The stellar execution was matched in the "shrimp in silken creme sauce" ($15.95), unusual with its mayonnaise-and-fruit-juice dressing topped with caramelized walnuts. In the Gen. Tso's family, the "crispy beef" ($13.95) was presented in shoestring form. The orange chicken ($10.95) was without artificial enhancements.

Given the high caliber, prices are a bargain. The only gripe: For $7.50, the glass of Sterling Char-donnay could have been fuller. Hot tea was poured without request all evening, in keeping with the genteel serving skills -- practiced, politely distanced and informed -- that carried this meal to its distinctive conclusion.

I'm sure Emeril Lagasse is a nice guy, a boy from small-town Fall River, Mass., who made it good in the food trade. People certainly seem to like him. But from the looks of his second restaurant at Universal Orlando, I get the feeling he has marble fountains and paintings on black velvet in his house.

The gourmet production is called Tchoup Chop (pronounced "chop chop" and named after Tchoupitoulas Street in New Orleans, home to Emeril's flagship), serving an oddly Polynesian/Thai/Hawaiian fare in the Royal Pacific Resort, which has an Indonesian theme. Giant glass-flower-blossom chandeliers and a central lily pond dominate the wicker and stone room, and each element is impressive by itself but jarring all together.

The gourmet production is called Tchoup Chop (pronounced "chop chop" and named after Tchoupitoulas Street in New Orleans, home to Emeril's flagship), serving an oddly Polynesian/Thai/Hawaiian fare in the Royal Pacific Resort, which has an Indonesian theme. Giant glass-flower-blossom chandeliers and a central lily pond dominate the wicker and stone room, and each element is impressive by itself but jarring all together.

Much is made of the cocktail menu, which takes up more room than the entrees, but a Bloody Mary with wasabi, soy sauce and sake somehow didn't appeal to me. The dumpling box ($7) was a better choice, steamed dim sum filled with a heavy pork-and-ginger mixture. They were similar to the "pot stickers" ($8), pan-fried shrimp dumplings with dipping sauce. Both were good, but not much different from the acres of dumplings elsewhere.

Much is made of the cocktail menu, which takes up more room than the entrees, but a Bloody Mary with wasabi, soy sauce and sake somehow didn't appeal to me. The dumpling box ($7) was a better choice, steamed dim sum filled with a heavy pork-and-ginger mixture. They were similar to the "pot stickers" ($8), pan-fried shrimp dumplings with dipping sauce. Both were good, but not much different from the acres of dumplings elsewhere.

The "creative clay pot of the day" ($18), offering firm fish (salmon on this night) with vegetables in a deep fish broth and overcooked rice, was an interesting dish but not particularly creative. A shame, since the kitchen is capable of glory. It's wonderful to discover new flavors, and the Kona-glazed duck ($22) was an outrageous combination of rich duck breast coated in caramelized coffee.

The "creative clay pot of the day" ($18), offering firm fish (salmon on this night) with vegetables in a deep fish broth and overcooked rice, was an interesting dish but not particularly creative. A shame, since the kitchen is capable of glory. It's wonderful to discover new flavors, and the Kona-glazed duck ($22) was an outrageous combination of rich duck breast coated in caramelized coffee.

The tuna salad ($9) consisted of ribbons of seared tuna served with sprouts and crisp cucumber in a vinegar/mustard sauce (good with the vegetables but overpowering the excellent fish) and garnished with a pansy blossom Ð and an aphid. I mention this bug incident not to demean the staff (it was a fresh flower and a tiny bug, these things happen), but to emphasize that the service, from manager down, has a long way to go. No apology was tendered, no visit by the wandering "suit"; the price of the salad was deducted from the bill almost as an afterthought.

The tuna salad ($9) consisted of ribbons of seared tuna served with sprouts and crisp cucumber in a vinegar/mustard sauce (good with the vegetables but overpowering the excellent fish) and garnished with a pansy blossom Ð and an aphid. I mention this bug incident not to demean the staff (it was a fresh flower and a tiny bug, these things happen), but to emphasize that the service, from manager down, has a long way to go. No apology was tendered, no visit by the wandering "suit"; the price of the salad was deducted from the bill almost as an afterthought.

There's an air of forced urgency in the constant swarming of waiters, water pourers and plate clearers, so conversation has to be done in bursts, as someone unnervingly appears at your elbow every few minutes to ask, "How is your entree? More water? Anything else?," even to the point of reading the menu to you. There are all the trappings of good service without the finesse. The Emeril folks aren't new to the restaurant trade, they should have learned something about service by now.

There's an air of forced urgency in the constant swarming of waiters, water pourers and plate clearers, so conversation has to be done in bursts, as someone unnervingly appears at your elbow every few minutes to ask, "How is your entree? More water? Anything else?," even to the point of reading the menu to you. There are all the trappings of good service without the finesse. The Emeril folks aren't new to the restaurant trade, they should have learned something about service by now.

Tchoup Chop puts on a good show, but it'll be a long journey until they're impressive.

I wasn't thrilled with the prospect of eating an entire meal at a pub. Past experiences with pub grub – here and abroad – led me to believe that "authentic" doesn't necessarily mean "great." But the proprietors of Fiddler's Green prove that a focus on flavor, presentation and service can spell "gourmet" for traditional Irish cuisine.

The restaurant retains the cozy atmosphere of its predecessors, Mulvaney's and Prince of Wales. It's got the same ornate woodwork, dart boards, Irish-themed knickknacks and entertainment stage. Now, there's a separate dining room that's upscale and intimate in a country-inn sort of way.

Fiddler's Green offers a full selection of draft ales, lagers and stouts, which you can order by the pint or half-pint. While my guest and I waited, our server brought us a basket of thick, crumbly scones, which nicely offset the beer.

We split an order of lightly browned potato pancakes with grated cheddar and scallions ($6.50; $5.95) topped with smoked salmon or sour cream and chives. Other appetizers include steamed mussels ($7.50) and smoked fish spread ($5.50). Dieters will be glad to know that the menu also includes your basic salad assortment.

Along with a variety of sandwiches and burgers ($5.25-$8.95), Fiddler's entrees include standbys like corned beef and cabbage ($9.95); fish and chips, and "bangers and mash" (both $8.95). Among the more gourmet fare: grilled salmon with champagne sauce ($14.95) and roast duck ($15.95).

I ordered the "Hen in a Pot" ($7.95), a scrumptious variation on chicken pot pie. Instead of pie crust, the "pot" was topped, hat-like, with a flaky pastry. The stew below was piping hot with big chunks of tender chicken and vegetables, seasoned just right.

My companion stuck with another basic-but-hearty dish, Irish stew ($9.95). Once again, the seasonings – thyme, in this case – made this dish a standout. Presentation of both entrees was excellent, with extras like huge plates, fresh herbs and doilies. Desserts include bread and butter pudding, and blackberry/apple crumble ($3.95-$4.50). We were way too full to sample them.

Great service and excellent food mean Fiddler's Green is not like most Irish pubs; it's better.

If you’re into fishing and boating around the Conway chain of lakes, you’re sure to make friends here – a lot of the patrons are Belle Isle and Conway residents who appreciate this place for its completely unpretentious, laid-back Florida fish camp kind of feel.

A full service restaurant & bar with a huge professional stage for live entertainment & music.

Formerly Tom and Mony's Backroom, the new name didn’t change the inside: a basic (but cheap!) beer/liquor selection, a pool table, video games, bar food, friendly service and a splash of regulars. They do offer a pale McWells ale made by Budweiser; it tastes OK and only costs $1.50, so forgive the subterfuge.

Teaser: Formerly Tom and Mony's Backroom, the new name didn't change the inside: a basic (but cheap!) beer/liquor selection, a pool table, video games, bar food, friendly service and a splash of regulars. They do offer a pale McWells ale made by Budweiser; it tastes OK and only costs $1.50, so forgive the subterfuge.