December 5, 2025 • 12 mins
Faiyaz Kara, restaurant critic for the Orlando Weekly, gives us his reviews of local eateries, including Mazala Pijja, which offers Indian-style pizzas, pastas and sports-bar classics on South OBT. Faiyaz also talks about Mills 50 mainstay Little Saigon Vietnamese Restaurant closing after nearly 40 years, and more.
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Speaker 1 (00:00):
Good friend Fayazcara from The Orlando Weekly. He is their
restaurant critique.
Speaker 2 (00:06):
He writes about the.
Speaker 1 (00:07):
Food there, the experience is there all throughout Central Florida
has done it for years.
Speaker 3 (00:12):
Uh.
Speaker 1 (00:13):
First things first, though, Tools Ace Hardware allows us to
do this segment.
Speaker 2 (00:16):
We appreciate these guys.
Speaker 1 (00:17):
If your shopping for Christmas and you have someone in
your family that wants to really wants to step it
up in their outdoor cooking area, man, let me tell
you that is a superstore for that experience. Grit, Big
Green Egg, Weber, Napoleon, some professional grills, Oonie and Gosney
Pizza ovens, a great selection of smoking woods, pellets, all
the stuff you need.
Speaker 4 (00:37):
Man.
Speaker 1 (00:37):
I'm telling you, these tools stores are set up for
you to really take your backyard and your cooking areas
to that next level time. Today it's Tools Ace Hardware,
Toolsacehardware dot Com. You guys give it him a good
loud for mister Fayazcara.
Speaker 4 (00:54):
Like Blue Jay's defeat.
Speaker 2 (00:57):
Man, Yeah, so much red in the feed today. Look
at this.
Speaker 1 (01:03):
Oh yeah, Ross is read. You're red Jack is read
at least partially. How you doing, buddy, how's your.
Speaker 2 (01:08):
Week it's been good.
Speaker 5 (01:10):
It's been good. I wanted to mention that I went
to Osteria Esther last night, the Jason and Sue Chin's
new restaurant, and I ran into Kate Rowlins, who I
think is the who the head of Orlando Pride, Orlando Magic.
You know, she runs the thing, right, she owned it.
The queen of Orlando Soccer, the queen of Orlando Soccer.
She is a big fan of the show. She listens
to the show.
Speaker 1 (01:30):
Yeah, yeah, she's straight. She actually text me yesterday yesterday
or my birthday. She's very sweet. We adore Cay.
Speaker 2 (01:35):
She's great.
Speaker 3 (01:36):
Wait, why do you sound so surprised, What do you mean? No,
Fai is like surprise that she's a fan. We can't
have sophisticated, you know, listeners to this program.
Speaker 2 (01:46):
Yeah, yeah, that's precise.
Speaker 1 (01:48):
I figured, all right, if I as a like I said,
he's a restaurant critic for Orlando Weekly Orlando Weekly dot com.
You're gonna go and read is a tip jar column,
which is all awesome because it really does kind of
wrap up what's happening in the community. He does give
some reviews and do some other some other cool stuff
for us. Apparently, we have some unfortunate closures coming up
(02:09):
as well. But let's get right to that review. Ohsteria Esther,
for one thing, what does it mean? What kind of
food is it? Where is it?
Speaker 5 (02:15):
Lots of question marks here? Okay, so Asteria Esther isn't
isn't the review? It just literally opened. I just wanted
to talk about it because it is.
Speaker 2 (02:24):
It is so good.
Speaker 5 (02:24):
It's it's Jason Ensue's new restaurant, Jason Ensouchin's new restaurant.
It's run by Michael Cooper. He's the chef that was
at the auspreed. This is going to be his baby now.
And it's Italian American classics. Ohsteria is just an Italian
word for like a casual restaurant, very home style food.
And I'm telling you he they've just nailed it, from
the decor to the food. I asked Jack to maybe
(02:47):
pull up my Instagram account. They want to check it
out at It's fayas Kara. There is a picture there
of a of the vial parmesan. It's like a chop,
you know. Encasting cheese over over spaghetti was outstanding. It
was I've never had a real parmesan that looked like
this before that.
Speaker 2 (03:04):
Looks ai, dude.
Speaker 1 (03:05):
That looks like somebody just came up with something and
just kind of typeded it as a prompt and it
spit that out.
Speaker 2 (03:10):
That looks amazing. It was amazing.
Speaker 5 (03:12):
Every like the carpaccio, for example, they use it. They're
using a wag you top store sirloin and he's got
this crunchy hazel nut ayoli and he's and he's I
don't know what he's done with the capers, but they're crispy.
Speaker 2 (03:23):
You know.
Speaker 5 (03:23):
It's such a great texture there. The tortaloni, which are
like bigger tortellini's stuffed with raised beef. It's the and
the butter scotch bodino that's that's one of the desserts.
It's like a custody sort of pudding. That butter scotch
budino is unreal. And the tear in the two and
and Cooper Michael chef Michael Cooper is doing it all.
(03:45):
It's outstanding.
Speaker 2 (03:47):
It was. It was just such a good.
Speaker 1 (03:50):
Yeah, I'm sorry, buddy, I Jack has some photographs up
all right now Jim Corra live dot com.
Speaker 2 (03:53):
And it looks amazing. The carpascio just came by and
it looked great.
Speaker 3 (03:56):
By the way, this is all directly from Faiaz his Instagram,
So fire is Kara on Instagram and you can see
this for yourself.
Speaker 2 (04:04):
I had to.
Speaker 5 (04:04):
I just had to post these photos. So if you
guys get a chance, go to Ohosteria Esther. It's right
there in Thornton Park where Hugh and Soko used to be.
It's in that space sou Chin has completely redund to
the core. It's so warm and biting, it's it's they
really nailed it as well.
Speaker 2 (04:20):
That looks it looks amazing.
Speaker 1 (04:22):
Every one of these issues you've rolled by looks absolutely outstanding.
Speaker 2 (04:25):
Well, have to try that for sure.
Speaker 1 (04:26):
It's called Osteria Esther down in Thornton Park, so give
that a give that a try. Let's do get to
the review though. I'm gonna make sure I get this right.
You guys ready, you ready with the buzzer jack?
Speaker 3 (04:36):
Oh yeah, is it Mazala pia?
Speaker 2 (04:40):
Oh so close? Is mazala pija? You actually pronounced the j.
Speaker 5 (04:46):
Yeah, you do pronounce the jay because the pija is
sort of like English, like Hindi English for pizza. It's
like how Indian people say pizza. It's very racist. But nevertheless, Mazala.
Mazala is sort of like a fuge of two Hindi words,
Masala which means spice, and maza, which means fun. So
this place here, it's on South Obt It's on the
(05:08):
lux Met Plaza. It's by a gentleman by the name
of Sunny Korda. And people may know Sunny from Mint
in Hannibal Square Indian Restaurant.
Speaker 2 (05:16):
Yeah.
Speaker 5 (05:16):
He also has Saffron and Madras Cafe in Doctor Phillips.
And he has another restaurant called Indian Pavilion in Winter Garden.
And so he he's sort of like tapped into this
this trend of Indian pizza which is taken off in
larger cities across the continent. And you know, orn Ido
has a pretty sizeable South Asian population, so they I
think he he said, let's let's try the Indian pizza thing.
(05:38):
So if people have ever had, you know, Indian classics
like butter chicken or kab yeah, exactly, picture that on
a pizza, Okay. And and I thought that the flavors,
I thought they're very gratifying. I may have had a
bit of an issue with the crust you know, he's
doing like this all purpose flour corn meal crust and
(05:59):
the texture wasn't quite what I was expecting, you know,
a pizza crust to be, but you know, it held
the toppings. It was very perfunctory. It was very a
serviceable crust, you know, if you will. But then but
then you know, like they also like they also serve
very fusion. He takes on sports bar classics, like like
chicken wings. For example, they have the Chari chicken wings.
(06:22):
If you're watching on Jim Colbert Live right now, your
those are onion rings, dosa dosa onion ring. So if
everyone's had a masalid dosa, it's that same sort of batter,
but it's around an onion ring. Uh. The the chicken
wings that I mentioned, a Chari chicken wings are in
are flavored with this Indian pickling spice. They have like
tunduri spaghetti stuff like that. So it's it's a.
Speaker 2 (06:44):
It's a it's a unique take. It's a unique take
on on fusion.
Speaker 5 (06:48):
Fair if people are really into pizza, check it out,
but you know, don't don't go out of your way.
Speaker 1 (06:52):
Yeah, okay, y, that's not a glowing review, but that's fine.
It's a review either way. We're talking to Fiascar from
Primetime Kitchen. All right, let's move on to the terrible news.
I know you said we have some closings. One for
sure is making news because I when Dev read it
earlier this week, she actually gasped, I hope it's on
the list.
Speaker 5 (07:11):
Or which one is that Little Saigon? Little Saigon, after
I think almost forty years, the owners who who win
and my whin they're they're hanging up their aprons. So
I believe the final service is December twenty seventh, So
go out if you, if you, if you've gone to
Little Saigon over the decades, legend, it's a it's a
(07:34):
legendary space. No word yet on what will replace Little Saigon.
I don't think they've they've decided on that yet, but
it's right on the corner of Colonial and Mills, next
to Mills Market. It's been there forever. So like I said,
they closed December twenty seventh, and that yeah, that that
was a that was a shocker.
Speaker 4 (07:51):
I have to ask, is this because that the business
isn't doing well or is it what I would love
to hope for is that they are simply retired.
Speaker 2 (08:00):
And they nailed it.
Speaker 5 (08:01):
So so the list of these closures I'm about to
go through are a mix. Some are because of the
economy the financial viability of the restaurants, but in this case,
in Little Sygons Clay case, the the owners have been
talking about retiring for a while and so they're this
is strict of retirement.
Speaker 1 (08:18):
Man.
Speaker 4 (08:18):
Then I like, although, yes, it's sad, but I'm not
going to have my sad feelings outweigh the celebratory feelings
that I have for those two business owners then, And.
Speaker 1 (08:28):
You haven't eaten there, Sorry, you're right up. I'm happy
they're retiring, but that was some really, really really good food.
Speaker 4 (08:38):
Humans will outweigh any dish of food any day of
the week for me.
Speaker 1 (08:42):
Yeah, very cool. Yeah, Little Sygons one of them. Who's
next Little Sygon?
Speaker 5 (08:46):
And the other one was the owners are retiring, Kevin
and Lori Tartar of the Chef's Table at the Edgewater
Hotel in Winter Garden. No way, Yes, so they're they're retiring.
The thing is, the good news is that the restaurant
isn't technically closing. The the GM and the Sioux chef
I think are staying on and the restaurant will remain open.
I think the entire hotel was actually sold to a
(09:07):
new owner, and that owner was a big fan of
Chef's Table. But yeah, so Kevin and Lorie Tarter are
are retiring, but the restaurant will remain open.
Speaker 2 (09:15):
Yeah, it's a big, big favorite there on Plant Street
for sure, a big one.
Speaker 5 (09:19):
And the other big one was Shave Vincent. They were
in Hannibal Square. We just talked about Mint. Shave Vincent
is closing after gosh, I don't know how when they opened,
I think nineteen ninety seven.
Speaker 1 (09:28):
I was gonna say, but it's got to be in
that thirty to forty range because I remember when they opened,
Shae Vincent was one of the places that, again, if
you were going out fancy eaton in winter Park, you
went to Shave Vincent. It was one of the premier
French restaurants in the city.
Speaker 5 (09:40):
So here's a very interesting thing. So the owners, Vincent
and Terry Gagliano, they said they sold the space to
a I think what was the word they use, a
well respected chef and restaurant tour and a couple of
weeks ago I ran into Brandon mcglamory of a park
Lights hospitality, you know, of Luma and Prato, and we're
talking and he told me that he's no longer with
(10:02):
park Light's hospitality, hasn't been since the summer, and that
he's working on a new venture and you know, the
news will come out soon enough. And I and I
happen to mention, well, are you going to be possibly
moving into that Shave Vincent space, And he was very coy,
very coy. He said, you know, I'll release the news
when I'm ready to release the news. But if I'm
a betting man, I'm going to say that Brandon mcglamory
(10:24):
is going to open up a new concept in the
Shave Vincent space he started here.
Speaker 1 (10:27):
First, I have to tell you that would be exciting news,
you know for people who are like the culinarians of Orlando,
who you know, remember the people who brought us these
first steps, the Petracuses, you know, Brandon and those guys
who really stepped it up for Orlando. This guy's name
is on the founding stone of that. So if he
opens up a spot, people will pay attention. And I
know that people to this day still miss Luma. Then
(10:49):
on park Ave and again it's going to be very
exciting to see what he does.
Speaker 2 (10:55):
If that's the case.
Speaker 5 (10:56):
I actually did ask him, will it be sort of
like a reboot of Luma? And he seem to think
that that's that was the direction that he was going in.
But you're right, you know, corner chop Houses just open
there right across the street. If Brandon moves in there,
and again this is all speculation. We were not saying
that he actually is. But if he does, it would
really bring a whole new fresh excitement to that corner
of Annibal Square.
Speaker 4 (11:15):
Yeah.
Speaker 2 (11:15):
One of the most respected chefs in the city by far. Absolutely, yeah.
Speaker 5 (11:19):
And then really quickly I mentioned Barkatta closed in winter Park.
That's Michael Swiseki's restaurant. You know, next week's review will
actually be Perlis Pizza, which is right six right next door.
And then post Time. I don't know if we talked
about post Time in Longwood. After forty three years they've closed,
so a lot of closures, but you know, at the
same time there's also openings as well, and that's just
the I mean, that's just the nature of the restaurant
is you know.
Speaker 1 (11:39):
Yeah, well, buddy, listen, as always, we appreciate your insight again.
If you missed any of this, you can go to
Jip Cobra Live dot com, listen to the podcast, or
just hop onto Orlando Weekly dot com and Riada's column.
Speaker 2 (11:49):
Get called the tip Jar. You can also follow him
on social How do you do that?
Speaker 5 (11:53):
Oh? Just the best way is to following me on
Instagram at it's fayas Kara I T s f A
I y A z k A r A on threads
at the same at the same handle. I'm on Facebook
at Fiascara.
Speaker 1 (12:04):
Yeah, I gotta get over to that place. I gotta
get over to that a stereoplace that looks amazing. Dude,
Good job, Nut, go after the show.
Speaker 5 (12:10):
You will love it.
Speaker 2 (12:10):
Good job you guys, give it up.
Speaker 1 (12:12):
Good love for Fias there is all right, but we'll
see you soon, all right for us seven nine one
six four one text us seven seven zero three one
back in a second with more of the Jem Colbert Show.
Thanks for joining us for Primetime Kitchen brought to you
by our friends over at tools Ace Hardware. Look, guys,
when you're dialing in your backyard for those special days,
(12:32):
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Good friend Fayazcara from The Orlando Weekly. He is their
restaurant critique.
Speaker 2 (00:06):
He writes about the.
Speaker 1 (00:07):
Food there, the experience is there all throughout Central Florida
has done it for years.
Speaker 3 (00:12):
Uh.
Speaker 1 (00:13):
First things first, though, Tools Ace Hardware allows us to
do this segment.
Speaker 2 (00:16):
We appreciate these guys.
Speaker 1 (00:17):
If your shopping for Christmas and you have someone in
your family that wants to really wants to step it
up in their outdoor cooking area, man, let me tell
you that is a superstore for that experience. Grit, Big
Green Egg, Weber, Napoleon, some professional grills, Oonie and Gosney
Pizza ovens, a great selection of smoking woods, pellets, all
the stuff you need.
Speaker 4 (00:37):
Man.
Speaker 1 (00:37):
I'm telling you, these tools stores are set up for
you to really take your backyard and your cooking areas
to that next level time. Today it's Tools Ace Hardware,
Toolsacehardware dot Com. You guys give it him a good
loud for mister Fayazcara.
Speaker 4 (00:54):
Like Blue Jay's defeat.
Speaker 2 (00:57):
Man, Yeah, so much red in the feed today. Look
at this.
Speaker 1 (01:03):
Oh yeah, Ross is read. You're red Jack is read
at least partially. How you doing, buddy, how's your.
Speaker 2 (01:08):
Week it's been good.
Speaker 5 (01:10):
It's been good. I wanted to mention that I went
to Osteria Esther last night, the Jason and Sue Chin's
new restaurant, and I ran into Kate Rowlins, who I
think is the who the head of Orlando Pride, Orlando Magic.
You know, she runs the thing, right, she owned it.
The queen of Orlando Soccer, the queen of Orlando Soccer.
She is a big fan of the show. She listens
to the show.
Speaker 1 (01:30):
Yeah, yeah, she's straight. She actually text me yesterday yesterday
or my birthday. She's very sweet. We adore Cay.
Speaker 2 (01:35):
She's great.
Speaker 3 (01:36):
Wait, why do you sound so surprised, What do you mean? No,
Fai is like surprise that she's a fan. We can't
have sophisticated, you know, listeners to this program.
Speaker 2 (01:46):
Yeah, yeah, that's precise.
Speaker 1 (01:48):
I figured, all right, if I as a like I said,
he's a restaurant critic for Orlando Weekly Orlando Weekly dot com.
You're gonna go and read is a tip jar column,
which is all awesome because it really does kind of
wrap up what's happening in the community. He does give
some reviews and do some other some other cool stuff
for us. Apparently, we have some unfortunate closures coming up
(02:09):
as well. But let's get right to that review. Ohsteria Esther,
for one thing, what does it mean? What kind of
food is it? Where is it?
Speaker 5 (02:15):
Lots of question marks here? Okay, so Asteria Esther isn't
isn't the review? It just literally opened. I just wanted
to talk about it because it is.
Speaker 2 (02:24):
It is so good.
Speaker 5 (02:24):
It's it's Jason Ensue's new restaurant, Jason Ensouchin's new restaurant.
It's run by Michael Cooper. He's the chef that was
at the auspreed. This is going to be his baby now.
And it's Italian American classics. Ohsteria is just an Italian
word for like a casual restaurant, very home style food.
And I'm telling you he they've just nailed it, from
the decor to the food. I asked Jack to maybe
(02:47):
pull up my Instagram account. They want to check it
out at It's fayas Kara. There is a picture there
of a of the vial parmesan. It's like a chop,
you know. Encasting cheese over over spaghetti was outstanding. It
was I've never had a real parmesan that looked like
this before that.
Speaker 2 (03:04):
Looks ai, dude.
Speaker 1 (03:05):
That looks like somebody just came up with something and
just kind of typeded it as a prompt and it
spit that out.
Speaker 2 (03:10):
That looks amazing. It was amazing.
Speaker 5 (03:12):
Every like the carpaccio, for example, they use it. They're
using a wag you top store sirloin and he's got
this crunchy hazel nut ayoli and he's and he's I
don't know what he's done with the capers, but they're crispy.
Speaker 2 (03:23):
You know.
Speaker 5 (03:23):
It's such a great texture there. The tortaloni, which are
like bigger tortellini's stuffed with raised beef. It's the and
the butter scotch bodino that's that's one of the desserts.
It's like a custody sort of pudding. That butter scotch
budino is unreal. And the tear in the two and
and Cooper Michael chef Michael Cooper is doing it all.
(03:45):
It's outstanding.
Speaker 2 (03:47):
It was. It was just such a good.
Speaker 1 (03:50):
Yeah, I'm sorry, buddy, I Jack has some photographs up
all right now Jim Corra live dot com.
Speaker 2 (03:53):
And it looks amazing. The carpascio just came by and
it looked great.
Speaker 3 (03:56):
By the way, this is all directly from Faiaz his Instagram,
So fire is Kara on Instagram and you can see
this for yourself.
Speaker 2 (04:04):
I had to.
Speaker 5 (04:04):
I just had to post these photos. So if you
guys get a chance, go to Ohosteria Esther. It's right
there in Thornton Park where Hugh and Soko used to be.
It's in that space sou Chin has completely redund to
the core. It's so warm and biting, it's it's they
really nailed it as well.
Speaker 2 (04:20):
That looks it looks amazing.
Speaker 1 (04:22):
Every one of these issues you've rolled by looks absolutely outstanding.
Speaker 2 (04:25):
Well, have to try that for sure.
Speaker 1 (04:26):
It's called Osteria Esther down in Thornton Park, so give
that a give that a try. Let's do get to
the review though. I'm gonna make sure I get this right.
You guys ready, you ready with the buzzer jack?
Speaker 3 (04:36):
Oh yeah, is it Mazala pia?
Speaker 2 (04:40):
Oh so close? Is mazala pija? You actually pronounced the j.
Speaker 5 (04:46):
Yeah, you do pronounce the jay because the pija is
sort of like English, like Hindi English for pizza. It's
like how Indian people say pizza. It's very racist. But nevertheless, Mazala.
Mazala is sort of like a fuge of two Hindi words,
Masala which means spice, and maza, which means fun. So
this place here, it's on South Obt It's on the
(05:08):
lux Met Plaza. It's by a gentleman by the name
of Sunny Korda. And people may know Sunny from Mint
in Hannibal Square Indian Restaurant.
Speaker 2 (05:16):
Yeah.
Speaker 5 (05:16):
He also has Saffron and Madras Cafe in Doctor Phillips.
And he has another restaurant called Indian Pavilion in Winter Garden.
And so he he's sort of like tapped into this
this trend of Indian pizza which is taken off in
larger cities across the continent. And you know, orn Ido
has a pretty sizeable South Asian population, so they I
think he he said, let's let's try the Indian pizza thing.
(05:38):
So if people have ever had, you know, Indian classics
like butter chicken or kab yeah, exactly, picture that on
a pizza, Okay. And and I thought that the flavors,
I thought they're very gratifying. I may have had a
bit of an issue with the crust you know, he's
doing like this all purpose flour corn meal crust and
(05:59):
the texture wasn't quite what I was expecting, you know,
a pizza crust to be, but you know, it held
the toppings. It was very perfunctory. It was very a
serviceable crust, you know, if you will. But then but
then you know, like they also like they also serve
very fusion. He takes on sports bar classics, like like
chicken wings. For example, they have the Chari chicken wings.
(06:22):
If you're watching on Jim Colbert Live right now, your
those are onion rings, dosa dosa onion ring. So if
everyone's had a masalid dosa, it's that same sort of batter,
but it's around an onion ring. Uh. The the chicken
wings that I mentioned, a Chari chicken wings are in
are flavored with this Indian pickling spice. They have like
tunduri spaghetti stuff like that. So it's it's a.
Speaker 2 (06:44):
It's a it's a unique take. It's a unique take
on on fusion.
Speaker 5 (06:48):
Fair if people are really into pizza, check it out,
but you know, don't don't go out of your way.
Speaker 1 (06:52):
Yeah, okay, y, that's not a glowing review, but that's fine.
It's a review either way. We're talking to Fiascar from
Primetime Kitchen. All right, let's move on to the terrible news.
I know you said we have some closings. One for
sure is making news because I when Dev read it
earlier this week, she actually gasped, I hope it's on
the list.
Speaker 5 (07:11):
Or which one is that Little Saigon? Little Saigon, after
I think almost forty years, the owners who who win
and my whin they're they're hanging up their aprons. So
I believe the final service is December twenty seventh, So
go out if you, if you, if you've gone to
Little Saigon over the decades, legend, it's a it's a
(07:34):
legendary space. No word yet on what will replace Little Saigon.
I don't think they've they've decided on that yet, but
it's right on the corner of Colonial and Mills, next
to Mills Market. It's been there forever. So like I said,
they closed December twenty seventh, and that yeah, that that
was a that was a shocker.
Speaker 4 (07:51):
I have to ask, is this because that the business
isn't doing well or is it what I would love
to hope for is that they are simply retired.
Speaker 2 (08:00):
And they nailed it.
Speaker 5 (08:01):
So so the list of these closures I'm about to
go through are a mix. Some are because of the
economy the financial viability of the restaurants, but in this case,
in Little Sygons Clay case, the the owners have been
talking about retiring for a while and so they're this
is strict of retirement.
Speaker 1 (08:18):
Man.
Speaker 4 (08:18):
Then I like, although, yes, it's sad, but I'm not
going to have my sad feelings outweigh the celebratory feelings
that I have for those two business owners then, And.
Speaker 1 (08:28):
You haven't eaten there, Sorry, you're right up. I'm happy
they're retiring, but that was some really, really really good food.
Speaker 4 (08:38):
Humans will outweigh any dish of food any day of
the week for me.
Speaker 1 (08:42):
Yeah, very cool. Yeah, Little Sygons one of them. Who's
next Little Sygon?
Speaker 5 (08:46):
And the other one was the owners are retiring, Kevin
and Lori Tartar of the Chef's Table at the Edgewater
Hotel in Winter Garden. No way, Yes, so they're they're retiring.
The thing is, the good news is that the restaurant
isn't technically closing. The the GM and the Sioux chef
I think are staying on and the restaurant will remain open.
I think the entire hotel was actually sold to a
(09:07):
new owner, and that owner was a big fan of
Chef's Table. But yeah, so Kevin and Lorie Tarter are
are retiring, but the restaurant will remain open.
Speaker 2 (09:15):
Yeah, it's a big, big favorite there on Plant Street
for sure, a big one.
Speaker 5 (09:19):
And the other big one was Shave Vincent. They were
in Hannibal Square. We just talked about Mint. Shave Vincent
is closing after gosh, I don't know how when they opened,
I think nineteen ninety seven.
Speaker 1 (09:28):
I was gonna say, but it's got to be in
that thirty to forty range because I remember when they opened,
Shae Vincent was one of the places that, again, if
you were going out fancy eaton in winter Park, you
went to Shave Vincent. It was one of the premier
French restaurants in the city.
Speaker 5 (09:40):
So here's a very interesting thing. So the owners, Vincent
and Terry Gagliano, they said they sold the space to
a I think what was the word they use, a
well respected chef and restaurant tour and a couple of
weeks ago I ran into Brandon mcglamory of a park
Lights hospitality, you know, of Luma and Prato, and we're
talking and he told me that he's no longer with
(10:02):
park Light's hospitality, hasn't been since the summer, and that
he's working on a new venture and you know, the
news will come out soon enough. And I and I
happen to mention, well, are you going to be possibly
moving into that Shave Vincent space, And he was very coy,
very coy. He said, you know, I'll release the news
when I'm ready to release the news. But if I'm
a betting man, I'm going to say that Brandon mcglamory
(10:24):
is going to open up a new concept in the
Shave Vincent space he started here.
Speaker 1 (10:27):
First, I have to tell you that would be exciting news,
you know for people who are like the culinarians of Orlando,
who you know, remember the people who brought us these
first steps, the Petracuses, you know, Brandon and those guys
who really stepped it up for Orlando. This guy's name
is on the founding stone of that. So if he
opens up a spot, people will pay attention. And I
know that people to this day still miss Luma. Then
(10:49):
on park Ave and again it's going to be very
exciting to see what he does.
Speaker 2 (10:55):
If that's the case.
Speaker 5 (10:56):
I actually did ask him, will it be sort of
like a reboot of Luma? And he seem to think
that that's that was the direction that he was going in.
But you're right, you know, corner chop Houses just open
there right across the street. If Brandon moves in there,
and again this is all speculation. We were not saying
that he actually is. But if he does, it would
really bring a whole new fresh excitement to that corner
of Annibal Square.
Speaker 4 (11:15):
Yeah.
Speaker 2 (11:15):
One of the most respected chefs in the city by far. Absolutely, yeah.
Speaker 5 (11:19):
And then really quickly I mentioned Barkatta closed in winter Park.
That's Michael Swiseki's restaurant. You know, next week's review will
actually be Perlis Pizza, which is right six right next door.
And then post Time. I don't know if we talked
about post Time in Longwood. After forty three years they've closed,
so a lot of closures, but you know, at the
same time there's also openings as well, and that's just
the I mean, that's just the nature of the restaurant
is you know.
Speaker 1 (11:39):
Yeah, well, buddy, listen, as always, we appreciate your insight again.
If you missed any of this, you can go to
Jip Cobra Live dot com, listen to the podcast, or
just hop onto Orlando Weekly dot com and Riada's column.
Speaker 2 (11:49):
Get called the tip Jar. You can also follow him
on social How do you do that?
Speaker 5 (11:53):
Oh? Just the best way is to following me on
Instagram at it's fayas Kara I T s f A
I y A z k A r A on threads
at the same at the same handle. I'm on Facebook
at Fiascara.
Speaker 1 (12:04):
Yeah, I gotta get over to that place. I gotta
get over to that a stereoplace that looks amazing. Dude,
Good job, Nut, go after the show.
Speaker 5 (12:10):
You will love it.
Speaker 2 (12:10):
Good job you guys, give it up.
Speaker 1 (12:12):
Good love for Fias there is all right, but we'll
see you soon, all right for us seven nine one
six four one text us seven seven zero three one
back in a second with more of the Jem Colbert Show.
Thanks for joining us for Primetime Kitchen brought to you
by our friends over at tools Ace Hardware. Look, guys,
when you're dialing in your backyard for those special days,
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tools as you cover with the best grills at there.
Weber trigger, and of course Big Green Egg all the
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