October 3, 2025 • 15 mins
Faiyaz Kara, restaurant critic for the Orlando Weekly, gives his reviews of Central Florida eateries, including June, the contemporary Mexican restaurant in Thornton Park, Red Panda Noodle and Phat Ash Bakes moving into downtown food truck park at Art2, ‘Bar Rescue’ host Jon Taffer opening Taffer’s Tavern in Orlando this October, plus more.
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Speaker 1 (00:00):
As Kara from The Orlando Weekly. But but first, I
want to tell you guys about tools Ace Hardware. These
guys have everything you need for cooking outside. The fall
is here, it's cool outside in the evenings. Already time
to fire that grill up. Football season, burgers, dogs, steaks.
Speaker 2 (00:14):
Whatever you got in mind.
Speaker 1 (00:15):
They got your covered, Big Green egg, trigger, Napoleon, Weber,
all the great brands and all the great cooking woods,
all the smoking pellets, rubs, marinades, injectables, that's all there.
Love these guys you will as well. Plus other cool
stuff like any pizza ovens, Godney pizza ovens, just an
absolute plethora of cool things to use on your back
(00:36):
patio to make great food this fall.
Speaker 2 (00:38):
They got you covered.
Speaker 1 (00:39):
It's Toolsace Hardware, fourteen locations, including that brand new storm Windomere.
Find yours at acehardware dot com. Guys, good in Llow
for our friend mister fayezcaraay.
Speaker 2 (00:53):
That's what.
Speaker 3 (00:54):
Oh he's a Canadian.
Speaker 2 (00:56):
Yeah, totally free. Come on, we knew something was wrong
with it.
Speaker 1 (00:59):
Uh huh Yeah, got to ease up with that, suf dude.
Speaker 2 (01:02):
Ice will be there in no time. What's going on, buddy,
how's things.
Speaker 3 (01:11):
Things are good.
Speaker 4 (01:11):
You know who came up for a visit this week
is Jason and Sue Chim Oh no way, really, yeah,
they just came up. I don't know, they just came
up just they spent four days up here, so I
met up with them. We had an amazing dinner at
this place called Sonny's Chinese. It's sort of contemporary modern
Chinese food and it was it was great. And in fact,
(01:32):
if there's people in Miami there, the same owners have
a restaurant there called Mimi's Chinese, so check them out.
Speaker 3 (01:38):
But yeah, it was really nice to see Jason and Sue.
Speaker 2 (01:40):
Yeah, that's awesome.
Speaker 1 (01:40):
And of course those guys are from the Good Salt group,
you know them as you know Osprey, Sato, Sparrow, the Monroe.
Speaker 2 (01:48):
I mean, it's like I need a half another.
Speaker 1 (01:51):
Show to talk about all the properties they have going
and stuff that they're continually expanding as well, and you know,
again all the great attention from all the big people
that matter as well, so they're really coming into their
own or have already come into their own.
Speaker 2 (02:03):
Wonderful people do great couple.
Speaker 4 (02:05):
Really nice and the soon to open Osteria Esther there
in the Thornton Park District. That crazy, unbelievable, all right, buddy.
You know Fayazcar joins us every single Friday around this time.
He is the restaurant critic for The Orlando Weekly, and
it's different than a.
Speaker 1 (02:19):
Reviewer, but you do always have a review. Let's get
started right there, buddy, what do you got for us today?
So we got June, speaking of the Thornton Park District. June,
which is the new contemporary Mexican restaurant specializing in Yucatan cuisine.
Yucatan cuisine has a lot of influences Mayan has Mayan roots,
but there's Caribbean, Middle Eastern, you know, obviously European flavors
(02:42):
in there as well.
Speaker 4 (02:43):
And it's where Graffiti Junction used to be there in
Thornton Park. But let me tell you the space. It's
you know, it's it's by Team Market Group. And the
chefs behind the kitchen here are chefs Jason Campbell and
Nick Greco. And in my review this week, I sort
of liken them to Walter White and Jesse Pinkman because
they're they're like they're like culinary chemists, they really are.
(03:04):
And and the and the level of detail they go
to in in in like the depth of flavor and technique.
It's really it's really really impressive. And like I said,
here it's it's Yucatan cuisine. Every pretty much every protein
here is kissed by live fire, and it's The restaurant
itself is somewhat somewhat of a precursor to a restaurant
(03:27):
they're going to open next year called Eastwood, which will
be solely live fire cooking.
Speaker 3 (03:32):
So we're getting we're getting a little a little taste
of that.
Speaker 4 (03:35):
But let me tell you that the food here, I
I've I've eaten everything on the menu. I went, I was,
I went twice, and I ate everything on the menu,
and I'm telling you, everything is amazing.
Speaker 3 (03:47):
It's that impressive, I have.
Speaker 2 (03:48):
To tell you.
Speaker 1 (03:48):
But you know, we were just on a cruise and
went to Cosmel and went to the backside of the
island for this Mayan experience and it was kind of
it was okay. But the cool thing that was there
is we got to grind fresh chocolate and then uh
sweeten it with is it majorca honey? That's a yeah, yeah,
that's a really cool thing, right. But what we also
made was we made our own massa and they put
(04:11):
roasted pumpkin seeds popitas in there and fires.
Speaker 2 (04:14):
It was amazing, dude, it really was.
Speaker 1 (04:17):
So that's an interesting kind of concept of bringing that
kind of food into into the States.
Speaker 4 (04:23):
Yeah, it brings a lot of texture, those pipizas and
if you like pepitas, I mean they they texture so
many of the dishes with a with a pipitas based mix.
You know, it's some nuts and pepitas and all of this.
And and I'm telling like every like I said, everything
I had here it was so amazing. A few weeks ago,
I posted a bunch of images on Instagram and I'm
telling you there the chili buttered lump crab on on
(04:46):
their tostatas, for example. And by the way, the tostatas
that they make everything in house, and they're using heirloom
masa corn flour or airloom masa floor flour that they're
getting from Joseph and David cre from Hunger Street Tacos.
So they're making everything there in house. Uh, chicken alpastora
Hawaiian canpachi that it looks like like a like the
(05:09):
crispy tongue of some beast. You know, there's this long,
this long filet of fish and it's sitting in this
blood red pool of Guahio tomato butter. It's out staining us.
So there's like bonkers, I can absolutely bonkers bone out
short rib that that they serve. And it's said in
this demigloss that they make from, you know, like Mexican
(05:31):
coke and Ancho Chili's and oh my god, and they're duck.
They're drippy, luscious duck that they cook and condensed milk.
Speaker 3 (05:40):
It's, oh my god, it is.
Speaker 4 (05:42):
It is insane, Like I'm saying, these two even they're
even their sauses, you can you can get like their
glack and their six sauces. The level of detail they're
going into making each and every one of those six sauces,
it's insane.
Speaker 2 (05:54):
I don't know that I've ever heard you off on
a restaurant like this.
Speaker 3 (05:57):
I'm sorry, I'm super excited.
Speaker 4 (05:59):
Like when I go back, when I get back next
month in Ornio, this is the first place I'm going
back to.
Speaker 3 (06:04):
I'm like so excited about this place.
Speaker 4 (06:05):
It's got that vibe, it's got the energy, the the
food is like amazing, It's it's just amazing. I don't
know what else to say, but if you if you
haven't gone check out June, I highly highly recommend it.
Speaker 1 (06:17):
Yeah, that sounds great, dude, We're gonna do that for sure,
all right. So Oli Carte is a is has an opening.
Speaker 3 (06:22):
A La Carte. So yeah, so Oli Cardte is a
food truck park.
Speaker 4 (06:25):
They have They have one in the Milk District, and
they open up another one in Soto. And now they're
opening up one downtown right on the corner of Orange
and Robinson, and it's going to be part of the
Art Squared venue, which is just a city run initiative.
And and Red Panda Noodle will be permanently parked there. Right,
We've talked about Red Panda Noodle. It's by Elliott hill
(06:47):
Is and Seth Parker's and really great noodle noodle concept,
and they're gonna be permanently parked there. Fat Ash Bakes
it will be there. She makes a lot of great
cookies and and desserts of that of that nature. And
they're going to be collaborating quarterly with with vendors to
you know, to create like a rotating lineup of food trucks. Yes,
(07:09):
so I think the first the first one up is
eighty twenty eighty twenty. It's like a burger and wing
wing concept. So they're opening I believe this next weekend.
I think the tenth. They're doing a media thing on
the tenth, but that next weekend they'll be open. So yeah,
there'll be another food truck park in town, run by
all like good folks at a la carte.
Speaker 2 (07:29):
Nice.
Speaker 1 (07:29):
And another opening I think you've mentioned this before is
Taffer's Tavern.
Speaker 3 (07:33):
Yeah.
Speaker 4 (07:33):
If anybody's anybody out there's watch Bar Rescue, they'll know
John Taffer.
Speaker 3 (07:38):
It's I've never.
Speaker 4 (07:39):
Watched it, but I'm sure a lot of people have. Yeah,
so this is his restaurant. He has like a bunch
of them all over the city, you know. So he's
going to be opening I believe October fifteenth at the Point,
which was formerly known as Point Orlando, but now they're
just going by the Point.
Speaker 2 (07:54):
Yeah, and what what's the what's the fair there?
Speaker 3 (07:57):
I took a look at the menu. It's like, you know,
your standards sort of barring real fair.
Speaker 4 (08:00):
He's got burgers and he's got pastas, and got fish
and chips, chicken and waffles.
Speaker 3 (08:04):
You know, he's got the handhelds. He's got like craft cocktails.
Speaker 4 (08:09):
I don't think it's gonna be anything surprising, it's not
gonna be anything particularly high.
Speaker 1 (08:14):
But it sounds like one of forty places out there
within a walking distance of doing the same thing exactly.
Speaker 4 (08:19):
Yeah, they're just, I guess, trying to draw in the
tourist crowd. The name you know, obviously has a name.
I think Deb Deb's eyes lit up when I mentioned
the Bar Rescue. People obviously watched the show, and so
they'll want to check it out.
Speaker 1 (08:30):
And he's done a number of restaurants in central Florida,
has he not? Wasn't he the one who did Copper Rocket?
Speaker 5 (08:34):
He did Copper Rocket, he did what had been what
is now Whiskey Kitchen had been another Bar Rescue beforehand.
So he's done several restaurants and bars in central Florida.
Speaker 3 (08:46):
Yeah.
Speaker 4 (08:47):
Yeah, And last week we talked about the new Cocktail
Lounge by Snoop and Doctor DREI. So I hope, I
hope that's not a future episode of Bar Rescue.
Speaker 1 (08:59):
All right, let's move on to James Beard Benefit dinner.
What is what is this all about?
Speaker 4 (09:04):
So Norman van Aikin, our good friend Norman man Acon
on the on the tenth of October is going to
be uh, I guess honoring all of Orlando's James Beard nominees.
And it's called a Toast, a toast to Orlando, and
it is a James Beard Benefit dinner, so it'll all
the proceeds from the event will go to benefit a
lot of the programs that that the James Beard Foundation runs.
(09:26):
But it'll be if you're into food and if you're
into our chefs, you know this is the place to
be because the lineup is truly stunning. Yeah, we just
talked about Jason and Souchin. They're they're going to be there,
James and Julie petrakis Heaven, Kevin Fonzo, Randon mcglamory, Low
Lord Lord for Ladakhan from Kaya, Bobby Saber from the
(09:46):
Four Scenes, all James Beard nominees.
Speaker 3 (09:49):
There's gonna be a scores of other chefs there too.
Speaker 4 (09:51):
They'll be uh, they'll be setting up stations around the restaurant.
And I took a look at the menu and Jack
has the Uh. If anyone's watching on on YouTube right now,
we're Jim Colbert Live. I have a link to the
menu and the menu looks amazing. Now it is three
hundred dollars a person. There were five hundred dollars a couple.
But it's going to a good cause, and it's it's
(10:12):
going to be a it's going to be I'm really
sad I'm going to miss it. But it looks and
absolutely looks like an absolutely stunning, stunning dinner that that'll
be held at Normans.
Speaker 2 (10:22):
Have you been there? Have you been to Normans?
Speaker 3 (10:24):
Yes, I have, I've been a few times.
Speaker 2 (10:25):
Yeah.
Speaker 3 (10:25):
Good. Well I did review.
Speaker 4 (10:29):
Them, and in my review I said, when they first opened,
it seemed like there were it was trying to find
its speed. You know it it wasn't it wasn't up
to the Norman standard that we were being used to
at the Rich Carlton. But in subsequent visits, you know,
as expected it it caught up and and Chef Carlos
Robless Molina is now the chef there. The previous chef
(10:51):
under his Mendoza's now at Citracos at Disney. But I
really like, I really like Normans. It's it's again he's
he's got that DNA, that Caribbean DNA, you know what
what they what he.
Speaker 3 (11:03):
Called new world cuisine.
Speaker 4 (11:05):
Sure, yeah, how yeah, and you know what fusion is,
Like I said, fusion has become a bit of a
you know, played the word that not to many people like,
but I mean, yeah, played maybe. But when you look
at third culture cooking now, cooking that's been done by
you know, by.
Speaker 3 (11:19):
Folks who were born.
Speaker 4 (11:21):
Here but are of a different culture, and you see
what Norman, you know, was doing like thirty years ago,
and it's there's definitely a very close tie in there.
So yeah, check out Norman. It's highly recommended. But this
dinner looks amazab And.
Speaker 1 (11:35):
By the way, there's a lot of chefs in Orlando
that are on that same exact list. You know, people
who were born elsewhere, came here, set up shop, and
then brought their culture to Orlando. I think that's one
of the main reasons we've experienced such an explosion and
attention when it comes to any you know, we're top
five in the on the East Coast, right up there
with New York and other big, other big areas that
have been touting great restaurants for years, and we're right
(11:56):
there with them because of some of the people you
just had on screen. So love that part of what's
happening to Orlando food scene for sure.
Speaker 3 (12:02):
Yeah, and it's it's a testament to our diversity, that
really what it does.
Speaker 1 (12:05):
All Right, I'm not gonna kidnap you today because I
don't feel like but I am gonna slap you around
a little bit. And they look at dead in the
face and say, take me for an. Now, when you
say tea, are you talking about like boba tea or
just a glass of tea?
Speaker 2 (12:18):
Or what are we doing here sweet tea?
Speaker 4 (12:20):
Oh yeah, I mean if you if you want to
go for tea, t T runs the gamut.
Speaker 3 (12:25):
So if you're into like a traditional type of I don't.
Speaker 4 (12:28):
Know, British tea, I guess there's a there is was
a place called Corner Rose, I think down in bell Isle.
Speaker 3 (12:36):
You know, in fact Sparrow Sparrow.
Speaker 4 (12:38):
We just mentioned Jason and Tuchin again, but Sparrow is
doing uh an afternoon tea service on the I believe
it's the last Saturday of every month.
Speaker 2 (12:49):
Much.
Speaker 4 (12:50):
Yeah, But I I mean I like to I like
Macha tea. If you like into Macha Macha Cafe Mako
in Mills fifty is great.
Speaker 2 (12:58):
There's a there's that tea room in Mount Dora.
Speaker 1 (13:01):
That also with clotted cream in the whole nine yards.
Speaker 2 (13:05):
They do the whole thing.
Speaker 3 (13:05):
Yep, yep, yep. If when Wimbledon is on, that's the
place to be. Royalty.
Speaker 4 (13:12):
I love Royalty and their cream cheese foam on my tea.
I like tiger sugar. Tiger sugar. I'm like addicted to
tiger sugar. That's that's really good sweet tea. Sonny's Barbecue
and Nicky's Nicky's Nicky's Place.
Speaker 1 (13:23):
Man, I'm so glad you said Sonny's Barbecue. I cannot
believe you said that. I will tell you one of
the things I always say about Sonny's. I said, I
don't care what you say about Sonny's. You're never gonna
find better French fries or sweet tea than you find Sonny.
Speaker 2 (13:35):
Sonny's is the best. Their sweet tea is perpetually good.
Speaker 3 (13:39):
Yeah.
Speaker 4 (13:39):
And I would also put Nicky's Nicky's Place down on
downtown on Carter Street.
Speaker 3 (13:44):
Their sweet tea is proper Southern sweet tea.
Speaker 1 (13:47):
That's exactly how it's got to be. Well as it's
always good talking to you. Where can we find you
online and see everything you write about all the cool
stuff in town.
Speaker 4 (13:54):
You can find me at Orlando Weekly dot com. Click
on food and Drink. We have everything from food news
to my restaurant reviews. You can always find me on Instagram.
Give me a follow.
Speaker 3 (14:03):
At It's fayas Kara I T S f A I
y A z k A r A. You can get
me on threads. I'm posting on threads now and Facebook too.
I'm so on Facebook.
Speaker 2 (14:14):
You guys. Give it a good law for FIA's car.
Speaker 1 (14:15):
Therey have a nice sweaking up there, buddy. We'll see
you soon, all right, go Blue Jayson one O four one.
You always text us at seven seven zero three one.
Danny Jenkins up next with Ratlocker. We'll be right back.
Thanks for joining us for Primetime Kitchen brought to you
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(14:38):
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Speaker 2 (14:48):
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Make sure you're doing it right with one of these
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dot com.
As Kara from The Orlando Weekly. But but first, I
want to tell you guys about tools Ace Hardware. These
guys have everything you need for cooking outside. The fall
is here, it's cool outside in the evenings. Already time
to fire that grill up. Football season, burgers, dogs, steaks.
Speaker 2 (00:14):
Whatever you got in mind.
Speaker 1 (00:15):
They got your covered, Big Green egg, trigger, Napoleon, Weber,
all the great brands and all the great cooking woods,
all the smoking pellets, rubs, marinades, injectables, that's all there.
Love these guys you will as well. Plus other cool
stuff like any pizza ovens, Godney pizza ovens, just an
absolute plethora of cool things to use on your back
(00:36):
patio to make great food this fall.
Speaker 2 (00:38):
They got you covered.
Speaker 1 (00:39):
It's Toolsace Hardware, fourteen locations, including that brand new storm Windomere.
Find yours at acehardware dot com. Guys, good in Llow
for our friend mister fayezcaraay.
Speaker 2 (00:53):
That's what.
Speaker 3 (00:54):
Oh he's a Canadian.
Speaker 2 (00:56):
Yeah, totally free. Come on, we knew something was wrong
with it.
Speaker 1 (00:59):
Uh huh Yeah, got to ease up with that, suf dude.
Speaker 2 (01:02):
Ice will be there in no time. What's going on, buddy,
how's things.
Speaker 3 (01:11):
Things are good.
Speaker 4 (01:11):
You know who came up for a visit this week
is Jason and Sue Chim Oh no way, really, yeah,
they just came up. I don't know, they just came
up just they spent four days up here, so I
met up with them. We had an amazing dinner at
this place called Sonny's Chinese. It's sort of contemporary modern
Chinese food and it was it was great. And in fact,
(01:32):
if there's people in Miami there, the same owners have
a restaurant there called Mimi's Chinese, so check them out.
Speaker 3 (01:38):
But yeah, it was really nice to see Jason and Sue.
Speaker 2 (01:40):
Yeah, that's awesome.
Speaker 1 (01:40):
And of course those guys are from the Good Salt group,
you know them as you know Osprey, Sato, Sparrow, the Monroe.
Speaker 2 (01:48):
I mean, it's like I need a half another.
Speaker 1 (01:51):
Show to talk about all the properties they have going
and stuff that they're continually expanding as well, and you know,
again all the great attention from all the big people
that matter as well, so they're really coming into their
own or have already come into their own.
Speaker 2 (02:03):
Wonderful people do great couple.
Speaker 4 (02:05):
Really nice and the soon to open Osteria Esther there
in the Thornton Park District. That crazy, unbelievable, all right, buddy.
You know Fayazcar joins us every single Friday around this time.
He is the restaurant critic for The Orlando Weekly, and
it's different than a.
Speaker 1 (02:19):
Reviewer, but you do always have a review. Let's get
started right there, buddy, what do you got for us today?
So we got June, speaking of the Thornton Park District. June,
which is the new contemporary Mexican restaurant specializing in Yucatan cuisine.
Yucatan cuisine has a lot of influences Mayan has Mayan roots,
but there's Caribbean, Middle Eastern, you know, obviously European flavors
(02:42):
in there as well.
Speaker 4 (02:43):
And it's where Graffiti Junction used to be there in
Thornton Park. But let me tell you the space. It's
you know, it's it's by Team Market Group. And the
chefs behind the kitchen here are chefs Jason Campbell and
Nick Greco. And in my review this week, I sort
of liken them to Walter White and Jesse Pinkman because
they're they're like they're like culinary chemists, they really are.
(03:04):
And and the and the level of detail they go
to in in in like the depth of flavor and technique.
It's really it's really really impressive. And like I said,
here it's it's Yucatan cuisine. Every pretty much every protein
here is kissed by live fire, and it's The restaurant
itself is somewhat somewhat of a precursor to a restaurant
(03:27):
they're going to open next year called Eastwood, which will
be solely live fire cooking.
Speaker 3 (03:32):
So we're getting we're getting a little a little taste
of that.
Speaker 4 (03:35):
But let me tell you that the food here, I
I've I've eaten everything on the menu. I went, I was,
I went twice, and I ate everything on the menu,
and I'm telling you, everything is amazing.
Speaker 3 (03:47):
It's that impressive, I have.
Speaker 2 (03:48):
To tell you.
Speaker 1 (03:48):
But you know, we were just on a cruise and
went to Cosmel and went to the backside of the
island for this Mayan experience and it was kind of
it was okay. But the cool thing that was there
is we got to grind fresh chocolate and then uh
sweeten it with is it majorca honey? That's a yeah, yeah,
that's a really cool thing, right. But what we also
made was we made our own massa and they put
(04:11):
roasted pumpkin seeds popitas in there and fires.
Speaker 2 (04:14):
It was amazing, dude, it really was.
Speaker 1 (04:17):
So that's an interesting kind of concept of bringing that
kind of food into into the States.
Speaker 4 (04:23):
Yeah, it brings a lot of texture, those pipizas and
if you like pepitas, I mean they they texture so
many of the dishes with a with a pipitas based mix.
You know, it's some nuts and pepitas and all of this.
And and I'm telling like every like I said, everything
I had here it was so amazing. A few weeks ago,
I posted a bunch of images on Instagram and I'm
telling you there the chili buttered lump crab on on
(04:46):
their tostatas, for example. And by the way, the tostatas
that they make everything in house, and they're using heirloom
masa corn flour or airloom masa floor flour that they're
getting from Joseph and David cre from Hunger Street Tacos.
So they're making everything there in house. Uh, chicken alpastora
Hawaiian canpachi that it looks like like a like the
(05:09):
crispy tongue of some beast. You know, there's this long,
this long filet of fish and it's sitting in this
blood red pool of Guahio tomato butter. It's out staining us.
So there's like bonkers, I can absolutely bonkers bone out
short rib that that they serve. And it's said in
this demigloss that they make from, you know, like Mexican
(05:31):
coke and Ancho Chili's and oh my god, and they're duck.
They're drippy, luscious duck that they cook and condensed milk.
Speaker 3 (05:40):
It's, oh my god, it is.
Speaker 4 (05:42):
It is insane, Like I'm saying, these two even they're
even their sauses, you can you can get like their
glack and their six sauces. The level of detail they're
going into making each and every one of those six sauces,
it's insane.
Speaker 2 (05:54):
I don't know that I've ever heard you off on
a restaurant like this.
Speaker 3 (05:57):
I'm sorry, I'm super excited.
Speaker 4 (05:59):
Like when I go back, when I get back next
month in Ornio, this is the first place I'm going
back to.
Speaker 3 (06:04):
I'm like so excited about this place.
Speaker 4 (06:05):
It's got that vibe, it's got the energy, the the
food is like amazing, It's it's just amazing. I don't
know what else to say, but if you if you
haven't gone check out June, I highly highly recommend it.
Speaker 1 (06:17):
Yeah, that sounds great, dude, We're gonna do that for sure,
all right. So Oli Carte is a is has an opening.
Speaker 3 (06:22):
A La Carte. So yeah, so Oli Cardte is a
food truck park.
Speaker 4 (06:25):
They have They have one in the Milk District, and
they open up another one in Soto. And now they're
opening up one downtown right on the corner of Orange
and Robinson, and it's going to be part of the
Art Squared venue, which is just a city run initiative.
And and Red Panda Noodle will be permanently parked there. Right,
We've talked about Red Panda Noodle. It's by Elliott hill
(06:47):
Is and Seth Parker's and really great noodle noodle concept,
and they're gonna be permanently parked there. Fat Ash Bakes
it will be there. She makes a lot of great
cookies and and desserts of that of that nature. And
they're going to be collaborating quarterly with with vendors to
you know, to create like a rotating lineup of food trucks. Yes,
(07:09):
so I think the first the first one up is
eighty twenty eighty twenty. It's like a burger and wing
wing concept. So they're opening I believe this next weekend.
I think the tenth. They're doing a media thing on
the tenth, but that next weekend they'll be open. So yeah,
there'll be another food truck park in town, run by
all like good folks at a la carte.
Speaker 2 (07:29):
Nice.
Speaker 1 (07:29):
And another opening I think you've mentioned this before is
Taffer's Tavern.
Speaker 3 (07:33):
Yeah.
Speaker 4 (07:33):
If anybody's anybody out there's watch Bar Rescue, they'll know
John Taffer.
Speaker 3 (07:38):
It's I've never.
Speaker 4 (07:39):
Watched it, but I'm sure a lot of people have. Yeah,
so this is his restaurant. He has like a bunch
of them all over the city, you know. So he's
going to be opening I believe October fifteenth at the Point,
which was formerly known as Point Orlando, but now they're
just going by the Point.
Speaker 2 (07:54):
Yeah, and what what's the what's the fair there?
Speaker 3 (07:57):
I took a look at the menu. It's like, you know,
your standards sort of barring real fair.
Speaker 4 (08:00):
He's got burgers and he's got pastas, and got fish
and chips, chicken and waffles.
Speaker 3 (08:04):
You know, he's got the handhelds. He's got like craft cocktails.
Speaker 4 (08:09):
I don't think it's gonna be anything surprising, it's not
gonna be anything particularly high.
Speaker 1 (08:14):
But it sounds like one of forty places out there
within a walking distance of doing the same thing exactly.
Speaker 4 (08:19):
Yeah, they're just, I guess, trying to draw in the
tourist crowd. The name you know, obviously has a name.
I think Deb Deb's eyes lit up when I mentioned
the Bar Rescue. People obviously watched the show, and so
they'll want to check it out.
Speaker 1 (08:30):
And he's done a number of restaurants in central Florida,
has he not? Wasn't he the one who did Copper Rocket?
Speaker 5 (08:34):
He did Copper Rocket, he did what had been what
is now Whiskey Kitchen had been another Bar Rescue beforehand.
So he's done several restaurants and bars in central Florida.
Speaker 3 (08:46):
Yeah.
Speaker 4 (08:47):
Yeah, And last week we talked about the new Cocktail
Lounge by Snoop and Doctor DREI. So I hope, I
hope that's not a future episode of Bar Rescue.
Speaker 1 (08:59):
All right, let's move on to James Beard Benefit dinner.
What is what is this all about?
Speaker 4 (09:04):
So Norman van Aikin, our good friend Norman man Acon
on the on the tenth of October is going to
be uh, I guess honoring all of Orlando's James Beard nominees.
And it's called a Toast, a toast to Orlando, and
it is a James Beard Benefit dinner, so it'll all
the proceeds from the event will go to benefit a
lot of the programs that that the James Beard Foundation runs.
(09:26):
But it'll be if you're into food and if you're
into our chefs, you know this is the place to
be because the lineup is truly stunning. Yeah, we just
talked about Jason and Souchin. They're they're going to be there,
James and Julie petrakis Heaven, Kevin Fonzo, Randon mcglamory, Low
Lord Lord for Ladakhan from Kaya, Bobby Saber from the
(09:46):
Four Scenes, all James Beard nominees.
Speaker 3 (09:49):
There's gonna be a scores of other chefs there too.
Speaker 4 (09:51):
They'll be uh, they'll be setting up stations around the restaurant.
And I took a look at the menu and Jack
has the Uh. If anyone's watching on on YouTube right now,
we're Jim Colbert Live. I have a link to the
menu and the menu looks amazing. Now it is three
hundred dollars a person. There were five hundred dollars a couple.
But it's going to a good cause, and it's it's
(10:12):
going to be a it's going to be I'm really
sad I'm going to miss it. But it looks and
absolutely looks like an absolutely stunning, stunning dinner that that'll
be held at Normans.
Speaker 2 (10:22):
Have you been there? Have you been to Normans?
Speaker 3 (10:24):
Yes, I have, I've been a few times.
Speaker 2 (10:25):
Yeah.
Speaker 3 (10:25):
Good. Well I did review.
Speaker 4 (10:29):
Them, and in my review I said, when they first opened,
it seemed like there were it was trying to find
its speed. You know it it wasn't it wasn't up
to the Norman standard that we were being used to
at the Rich Carlton. But in subsequent visits, you know,
as expected it it caught up and and Chef Carlos
Robless Molina is now the chef there. The previous chef
(10:51):
under his Mendoza's now at Citracos at Disney. But I
really like, I really like Normans. It's it's again he's
he's got that DNA, that Caribbean DNA, you know what
what they what he.
Speaker 3 (11:03):
Called new world cuisine.
Speaker 4 (11:05):
Sure, yeah, how yeah, and you know what fusion is,
Like I said, fusion has become a bit of a
you know, played the word that not to many people like,
but I mean, yeah, played maybe. But when you look
at third culture cooking now, cooking that's been done by
you know, by.
Speaker 3 (11:19):
Folks who were born.
Speaker 4 (11:21):
Here but are of a different culture, and you see
what Norman, you know, was doing like thirty years ago,
and it's there's definitely a very close tie in there.
So yeah, check out Norman. It's highly recommended. But this
dinner looks amazab And.
Speaker 1 (11:35):
By the way, there's a lot of chefs in Orlando
that are on that same exact list. You know, people
who were born elsewhere, came here, set up shop, and
then brought their culture to Orlando. I think that's one
of the main reasons we've experienced such an explosion and
attention when it comes to any you know, we're top
five in the on the East Coast, right up there
with New York and other big, other big areas that
have been touting great restaurants for years, and we're right
(11:56):
there with them because of some of the people you
just had on screen. So love that part of what's
happening to Orlando food scene for sure.
Speaker 3 (12:02):
Yeah, and it's it's a testament to our diversity, that
really what it does.
Speaker 1 (12:05):
All Right, I'm not gonna kidnap you today because I
don't feel like but I am gonna slap you around
a little bit. And they look at dead in the
face and say, take me for an. Now, when you
say tea, are you talking about like boba tea or
just a glass of tea?
Speaker 2 (12:18):
Or what are we doing here sweet tea?
Speaker 4 (12:20):
Oh yeah, I mean if you if you want to
go for tea, t T runs the gamut.
Speaker 3 (12:25):
So if you're into like a traditional type of I don't.
Speaker 4 (12:28):
Know, British tea, I guess there's a there is was
a place called Corner Rose, I think down in bell Isle.
Speaker 3 (12:36):
You know, in fact Sparrow Sparrow.
Speaker 4 (12:38):
We just mentioned Jason and Tuchin again, but Sparrow is
doing uh an afternoon tea service on the I believe
it's the last Saturday of every month.
Speaker 2 (12:49):
Much.
Speaker 4 (12:50):
Yeah, But I I mean I like to I like
Macha tea. If you like into Macha Macha Cafe Mako
in Mills fifty is great.
Speaker 2 (12:58):
There's a there's that tea room in Mount Dora.
Speaker 1 (13:01):
That also with clotted cream in the whole nine yards.
Speaker 2 (13:05):
They do the whole thing.
Speaker 3 (13:05):
Yep, yep, yep. If when Wimbledon is on, that's the
place to be. Royalty.
Speaker 4 (13:12):
I love Royalty and their cream cheese foam on my tea.
I like tiger sugar. Tiger sugar. I'm like addicted to
tiger sugar. That's that's really good sweet tea. Sonny's Barbecue
and Nicky's Nicky's Nicky's Place.
Speaker 1 (13:23):
Man, I'm so glad you said Sonny's Barbecue. I cannot
believe you said that. I will tell you one of
the things I always say about Sonny's. I said, I
don't care what you say about Sonny's. You're never gonna
find better French fries or sweet tea than you find Sonny.
Speaker 2 (13:35):
Sonny's is the best. Their sweet tea is perpetually good.
Speaker 3 (13:39):
Yeah.
Speaker 4 (13:39):
And I would also put Nicky's Nicky's Place down on
downtown on Carter Street.
Speaker 3 (13:44):
Their sweet tea is proper Southern sweet tea.
Speaker 1 (13:47):
That's exactly how it's got to be. Well as it's
always good talking to you. Where can we find you
online and see everything you write about all the cool
stuff in town.
Speaker 4 (13:54):
You can find me at Orlando Weekly dot com. Click
on food and Drink. We have everything from food news
to my restaurant reviews. You can always find me on Instagram.
Give me a follow.
Speaker 3 (14:03):
At It's fayas Kara I T S f A I
y A z k A r A. You can get
me on threads. I'm posting on threads now and Facebook too.
I'm so on Facebook.
Speaker 2 (14:14):
You guys. Give it a good law for FIA's car.
Speaker 1 (14:15):
Therey have a nice sweaking up there, buddy. We'll see
you soon, all right, go Blue Jayson one O four one.
You always text us at seven seven zero three one.
Danny Jenkins up next with Ratlocker. We'll be right back.
Thanks for joining us for Primetime Kitchen brought to you
by our friends over Tools Ace Hardware. Look, guys, when
you're dialing in your backyard for those special days, tools
(14:38):
as you cover with the best grills at are Weber,
Trigger and of course Big Green Egg. All the accessories
you need, all the smoking wood you need, rubs, marinades,
everything to make that outdoor experience amazing.
Speaker 2 (14:48):
You know, those family experiences are extremely special.
Speaker 1 (14:51):
Make sure you're doing it right with one of these
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