You searched for:

  • [X]Thornton Park
Start over

Search for…

Narrow Search

15 results
With an attractive wait staff, eclectic art and 30-plus wines and champagnes, Dexter's makes you feel cool even if you're not. The unique selection of international beers is popular at this wine bar and café; the concrete floor means it can get noisy as hell.
In Thornton Park, this art bar provides a hip alternative setting amid burger joints and sports bars with original concepts that form the basis of both art shows and DJ nights; it’s a fun escape on certain nights and otherwise divinely low-key. Don’t miss out on their music-themed brunches, either!
Greg Richie’s imaginative take on Southern classics has made Soco one of downtown’s premier dining destinations, thanks to such renditions as cassoulet of duck confit with boiled peanuts, molasses-glazed hanger steak with smoked brisket hash browns, and hot-smoked cobia with buttermilk potato cakes. Bourbon hounds will appreciate the extensive selection, while those with a penchant for indulgent endings will appreciate oatmeal spice cake with a pink peppercorn whiskey syrup or house-made moon pies served with a vanilla RC Cola float.

The primary draw to this NoCal-inspired bar is the 49 beers on tap, though a case could be made for the plump roast wings and inviting wraparound patio as well. "Cast iron" burgers and "stone fire" pizzas are anchors on a menu highlighting good, simple grub, and a small list of wines plays up the Sonoma County angle.

If you want to start an argument at a table full of men, don't bother questioning religious beliefs, views on women or slamming the local football team. Ask them about the best way to barbecue.

And we're not even talking about Korean bulgogi, Indian tandoori or Spanish churrasco. No, this debate is between Texas brisket and Memphis pulled pig, Kansas City spareribs or North Carolina pork, wet cooking or dry rub. When the Wild-horse Saloon at Disney was focused on food, the chef was a dry-rubbed fanatic, which made for eye-rollingly superb food. Now that Wildfires has opened downtown, it looks like we have a winner again.

And we're not even talking about Korean bulgogi, Indian tandoori or Spanish churrasco. No, this debate is between Texas brisket and Memphis pulled pig, Kansas City spareribs or North Carolina pork, wet cooking or dry rub. When the Wild-horse Saloon at Disney was focused on food, the chef was a dry-rubbed fanatic, which made for eye-rollingly superb food. Now that Wildfires has opened downtown, it looks like we have a winner again.

The corner place on Washington Street used to be an Out of Hand Burrito Stand, which took over for the similar Chez Jose. Now a group led by Rosario Poma (Pacino's, Wise Guys of Chicago, Key W. Kools), who was connected with the XS Orlando restaurant when it first opened, has brought smoke to Thornton Park, and where there's smoke ...

The corner place on Washington Street used to be an Out of Hand Burrito Stand, which took over for the similar Chez Jose. Now a group led by Rosario Poma (Pacino's, Wise Guys of Chicago, Key W. Kools), who was connected with the XS Orlando restaurant when it first opened, has brought smoke to Thornton Park, and where there's smoke ...

You won't be terribly shocked by the menu, although a few things go beyond ribs 'n' bird, like smoked portobella sandwiches ($5.95) and fried shrimp ($8.95). Please avoid the chicken crostini appetizer: While the meat is fine, the bread, which by definition should be crunchy, is so limp that a fork is mandatory.

You won't be terribly shocked by the menu, although a few things go beyond ribs 'n' bird, like smoked portobella sandwiches ($5.95) and fried shrimp ($8.95). Please avoid the chicken crostini appetizer: While the meat is fine, the bread, which by definition should be crunchy, is so limp that a fork is mandatory.

But you don't go to a kosher deli and order a ham sandwich, and you don't go to a smokehouse for bread -- you go for ribs! From a half-rack for $6.40 to the rib, chicken and pork "sampler" for $11.95, these babies are a good definition of barbecue. Dry rubbing takes hours before the slow heat and dense smoke cooks the meat, leaving a crust of spices and a mellow, dark taste. Don't smother them with sauce, even though it's available.

But you don't go to a kosher deli and order a ham sandwich, and you don't go to a smokehouse for bread -- you go for ribs! From a half-rack for $6.40 to the rib, chicken and pork "sampler" for $11.95, these babies are a good definition of barbecue. Dry rubbing takes hours before the slow heat and dense smoke cooks the meat, leaving a crust of spices and a mellow, dark taste. Don't smother them with sauce, even though it's available.

If you're not interested in meat, there are a couple of fish items on the menu. The oak-grilled mahi ($12.95) is a tasty bit of tender, juicy fish, but you will look over at the servings of your more carnivorous tablemates and wonder what you did wrong: They have massive, overflowing portions and you have a sliver of a meal by comparison. The corn and tomato salsa that accompanies the fish is an unfortunately boring choice, lacking both flavor and interest.

If you're not interested in meat, there are a couple of fish items on the menu. The oak-grilled mahi ($12.95) is a tasty bit of tender, juicy fish, but you will look over at the servings of your more carnivorous tablemates and wonder what you did wrong: They have massive, overflowing portions and you have a sliver of a meal by comparison. The corn and tomato salsa that accompanies the fish is an unfortunately boring choice, lacking both flavor and interest.

But if you order the chicken, you'll know you're on to something. The firm and juicy meat is sweet from smoke -- almost apple-tasting -- and falls apart in your hand ($7.95 for a half bird).

But if you order the chicken, you'll know you're on to something. The firm and juicy meat is sweet from smoke -- almost apple-tasting -- and falls apart in your hand ($7.95 for a half bird).

There's live jazz on weekends, and I'm told more Orlando locations are in the works. Go, grab some well-crafted 'cue. There's no bones about it.

15 total results

Calendar

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.


© 2018 Orlando Weekly

Website powered by Foundation