Restaurants in Winter Park Area: Casual

Winter Park burger joint is loud and proud of its all-natural Angus burgers, though flavors can ebb and tide depending on the choice of patty. The double-cheeseburger is stellar; the double prime brisket ultimate burger fell a bit flat; and the quinoa burger will appease vegetarians. Also on the menu: Wagyu beef hot dogs and frozen custard "concretes." Prices are a bit steep, but, hey, rustic-PoMo-industrial décor doesn’t come cheap.

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.

This fully vegan restaurant features hearty, home-style fare, plus beer and wine. They're offering curbside pickup, via online or phone order.

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

Sometimes it seems like beef lovers might end up with smokers and cell phone users -- out on the sidewalk (the cell phone part is wishful thinking). But there is at least one place where the burger connoisseur can indulge without fear of vegan reprisal.

Johnny's Fillin' Station (2631 S. Fern Creek Ave., 407-894-6900) has been serving beer, burgers and baseball for over a decade. And those who throw oaths at such things swear by the half-pound bombers that come off Johnny's grill. Everything from patties plain and bacon-laden, to those served on Texas toast or grilled rye bread, to "The Roy," complete with sour cream, jalapeños and cheese, is on the menu.

Johnny's Fillin' Station (2631 S. Fern Creek Ave., 407-894-6900) has been serving beer, burgers and baseball for over a decade. And those who throw oaths at such things swear by the half-pound bombers that come off Johnny's grill. Everything from patties plain and bacon-laden, to those served on Texas toast or grilled rye bread, to "The Roy," complete with sour cream, jalapeños and cheese, is on the menu.

The odd few customers not accustomed to beef on a roll can order the Philly-cheesesteak-like "Station chicken," salads or nachos. But eight beers on tap should keep everyone happy.

Judging by what passes for pizza these days, it's not as as easy at it sounds.

Fortunately, the newly opened Pizzeria Valdiano in Winter Park Village has the technique down. And its next-door proximity to the Regal cinemas there, will help the word spread quickly.

Fortunately, the newly opened Pizzeria Valdiano in Winter Park Village has the technique down. And its next-door proximity to the Regal cinemas there, will help the word spread quickly.

Casual and inexpensive, Pizzeria Valdiano (referring to the Vallo di Diano area of Italy, known for great peasant food) serves up the basics of cheese and toppings, along with specialties like "pizza Gamberetti" (shrimp, oil and garlic), "Fiorentina" (spinach and artichoke), and "Valdiano" (sausage, pepperoni, meatballs and veggies). The crust is breadlike and crisp at the same time, and the smells are so wonderful you'll start drooling at the front door.

Boho coffeehouse perks up the Aloma/Semoran corridor with bold brews, live music and a colorful aesthetic. Soups, salads and sandwiches comprise the menu offerings; butternut squash and tomato-lentil soups are spot-on, while sandwiches can be hit ("roast beef yum") or miss ("Tofurkey Day"). To end, the chocolate trilogy provides another caffeine fix. Closed Sundays.

Experience fresh, no-additives vegetable-and-fruit juices and smoothies without having to get out the peeler or clean the juicer. Whether you think fresh juice offers health benefits or just like the way it tastes, raw foodists, vegans, vegetaians and omnivores will all find something to love at this art-filled SoDo hangout.

Teaser: Experience fresh, no-additives vegetable-and-fruit juices and smoothies without having to get out the peeler or clean the juicer. Whether you think fresh juice offers health benefits or just like the way it tastes, raw foodists, vegans, vegetarians and omnivores will all find something to love at this art-filled SoDo hangout.

It's amazing how perceptions change. It used to be someone said "Soprano" and images of gowned women singing onstage leapt to mind. Now the only caterwauling anyone is familiar with is between Tony and Carmela.

As far as I can tell, Sopranos "New York Style" Ristorante & Pizzeria owes its name to the vocal range, not The Family. Although The Boys probably would like it here.

As far as I can tell, Sopranos "New York Style" Ristorante & Pizzeria owes its name to the vocal range, not The Family. Although The Boys probably would like it here.

Sopranos is a big, Pizza-Hutty kind of place, and it is a family (small "f") spot, so be prepared for wandering children. There's a red florescent light around the perimeter of the ceiling, which casts an odd pinkish glow to everything, and signed photos hang on most of the walls, including that of the great Italian tenor Jerry Lewis. Yes, Deano is there, too.

Sopranos is a big, Pizza-Hutty kind of place, and it is a family (small "f") spot, so be prepared for wandering children. There's a red florescent light around the perimeter of the ceiling, which casts an odd pinkish glow to everything, and signed photos hang on most of the walls, including that of the great Italian tenor Jerry Lewis. Yes, Deano is there, too.

The menu is very large, with sauces of the parmigiana, scaloppini and marsala varieties covering the meat and eggplant choices. I liked several appetizers -- the fried calamari ($5.95) was superb, about as tender as any I've had in town. (Be sure to ask for lots of lemon, if you're like me and don't like it with tomato sauce.) It's not exactly an Italian dish, but the salmon carpaccio ($8.95) is another good choice, thin shavings of smoked salmon with lovely capers and onions, along with diced tomatoes drizzled with olive oil.

The menu is very large, with sauces of the parmigiana, scaloppini and marsala varieties covering the meat and eggplant choices. I liked several appetizers -- the fried calamari ($5.95) was superb, about as tender as any I've had in town. (Be sure to ask for lots of lemon, if you're like me and don't like it with tomato sauce.) It's not exactly an Italian dish, but the salmon carpaccio ($8.95) is another good choice, thin shavings of smoked salmon with lovely capers and onions, along with diced tomatoes drizzled with olive oil.

I wish that the squid in the "zuppa di pesce" ($14.95) was as tender as the appetizer, but it was a bit disappointing. Still, the dish itself was almost worth ordering just for the deeply flavored mussels, which benefited from a thick and not-too-sweet marinara spiked with wine. If I'd known that the squid were chewy and the shrimp on the small side, I would have just ordered the mussels alone.

I wish that the squid in the "zuppa di pesce" ($14.95) was as tender as the appetizer, but it was a bit disappointing. Still, the dish itself was almost worth ordering just for the deeply flavored mussels, which benefited from a thick and not-too-sweet marinara spiked with wine. If I'd known that the squid were chewy and the shrimp on the small side, I would have just ordered the mussels alone.

You'll find an excellent chicken piccata here, tender breasts in a sauce perfectly balanced between tart lemon and sweet wine. And, of course, more capers. (Is there a new industrial caper factory somewhere in the Midwest?)

You'll find an excellent chicken piccata here, tender breasts in a sauce perfectly balanced between tart lemon and sweet wine. And, of course, more capers. (Is there a new industrial caper factory somewhere in the Midwest?)

You can see the kitchen/staging area from the dining room, and this is where the takeout pizzas are boxed. I lost count at 10 people in that small space, and to watch the ballet, as they barely avoid each other, is entertainment.

You can see the kitchen/staging area from the dining room, and this is where the takeout pizzas are boxed. I lost count at 10 people in that small space, and to watch the ballet, as they barely avoid each other, is entertainment.

Service is good but easily distracted when the place gets busy. My advice: Order everything at once, because it may be a while until you see your server again.

Service is good but easily distracted when the place gets busy. My advice: Order everything at once, because it may be a while until you see your server again.

If you're looking for gourmet Italian, fuggetaboudit. Sopranos ain't the place. But you will get an undemanding and decent meal.

Winter Park finally gets a straight-up Indian restaurant, and Tamarind's familiar, fiery and focused dishes are worthy of the hamlet's food-driven denizens. Samosas and sizzling tandoor-fired lamb chops are the way to start; sample the "Tamarind special chicken" and bold salmon tikka for mains; then end with exotic falooda kulfi, ice cream made of condensed milk, rose syrup and crushed pistachios. Beware potholes when negotiating the Kmart plaza parking lot.