December 12, 2025 • 14 mins
Faiyaz Kara, restaurant critic for the Orlando Weekly, gives us his reviews of local eateries, including The Reverie, an American brasserie by Brandon McGlamery, which will open next fall in Hannibal Square. Faiyaz also gives us his review of Perla’s Pizza, which he says brings thin-crust ‘Florida Man’ pies and a thumping soundtrack to Winter Park, O-Town’s H Mart, and more.
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Episode Transcript
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Speaker 1 (00:00):
Every Friday, we invite Fayezkara, restaurant critic for The Orlando Weekly,
to give us his reviews of some local eateries. And
of course it is always brought to you by Tools
Ace Hardware. So for all of your grilling needs, your
outdoor furniture, your rubs, your spices, Tools Ace Hardware.
Speaker 2 (00:16):
Is the place you need to go.
Speaker 1 (00:17):
Gentlemen, please join me in welcoming mister Fayaz Kara, Dinata, Danada.
Speaker 2 (00:26):
How are you doing? I just made that up great.
Speaker 1 (00:30):
How's your holiday season treating you? Are you ready for Christmas?
Speaker 3 (00:33):
Yet?
Speaker 4 (00:34):
Ready?
Speaker 3 (00:35):
I'm actually going to some holiday party right after the show,
so really yeah, that's why I'm not wearing a hat,
and I look somewhat. I was going to say, your
hair looks kind of fluffy today.
Speaker 4 (00:48):
To get about.
Speaker 2 (00:52):
We'll have fun at your party. Is this like a
work party?
Speaker 4 (00:55):
No, it's actually.
Speaker 3 (00:58):
People that we bought the house from, are previous house, right.
We just maintained friendship with them, and so we're just
going to their house. They live down in Winter Garden
somewhere like far, like really far. So it'll take us
at least an hour to get there.
Speaker 1 (01:12):
Oh wow, well at least, you know, you know, they
say there's a I haven't been recently myself, but apparently
there are a lot of great restaurants in Wintergarden.
Speaker 3 (01:20):
There are, there are, and many more to come in fact,
so we can talk about winder Garden the restaurants seen
in Windergarten another time, because we have a lot to
get to.
Speaker 2 (01:30):
Yeah, so what do you want to start off with
with your reviews?
Speaker 3 (01:35):
We can say, oh, you know, we should start off
with what we talked about last week. You know, last
week we talked about Shave Vincent there in Hannibal Square
closing after I don't know twenty eight years or something,
and I believe their last day of services December twenty first.
And we speculated, based on a conversation I had with
Brandon mcglamory at Cows and Calves in early November.
Speaker 4 (01:54):
That he would be the one that would be opening
a concept in that space. And sure as hell we were.
We were right, you know.
Speaker 3 (02:00):
We we told your your listeners that you know, this
is this is uh, you know, a privileged information. I
guess it was, and and so yeah, and it and
it turned out to be true, which I always like
when when rumors have to be true.
Speaker 5 (02:12):
So especially when you put him out there into the world,
into the world. Yeah, that makes you look like the genius.
Speaker 4 (02:21):
That was not planned.
Speaker 2 (02:23):
It was not planned. It's just the way the universe works.
Speaker 4 (02:27):
So he's so Brandon mcglamory.
Speaker 3 (02:29):
He was known for luma On Park, the much Miss
luma On Park, proto in On Park Avenue and Luke's
Kitchen there in Maitland. But he's no longer with that
restaurant group. He's starting his own venture. It's kind of
it's going to be called the Reverie and it'll it'll yeah,
it'll span both Shay Vincent and the adjacent Hannibal's Lounge spaces,
(02:49):
so it'll be in and what he's calling an American brasserie.
Speaker 4 (02:52):
So it'll have you know, it'll have a nod to.
Speaker 3 (02:55):
European and French French influence with a bit of you know,
Americans its abilities is what he's saying. It'll be, it'll
be approachable, it'll be you know, he's very much into
sourcing locally, so look for that in the fall of
twenty twenty six, I believe, is what they said. And
they'll have cocktails. I have a pretty decent wine list.
(03:16):
They're going to completely gut the place. And the funny
thing is that the the owner of Shavements and is
staying on because he owns the property right so he'll
effectively be their landlord.
Speaker 4 (03:27):
So yeah, look for that. It's called the Reverie xx Fall.
Speaker 1 (03:31):
All right, Well, I know one thing that you are
going to be able to give us a review on
is Peerla's Pizza.
Speaker 4 (03:37):
Pearl's Pizza.
Speaker 2 (03:38):
Yeah.
Speaker 3 (03:38):
So this is Michael Kolantis' what he it's his nonconformist
pie house is what I was was what I like
to call it, and it's it's actually equal parts pizzaia
and vinyl record bar.
Speaker 4 (03:50):
Oh cool, I'm telling yeah. Yeah.
Speaker 3 (03:52):
So the the thumping base, uh, I mean there's a
thumping base there to the point where you know when
you our pizza was set was set on this this
chrome stand. It was like vibrating like a coin on
a washing machine. I mean, it's it's got that vibe.
It's a very vibe kind of place. But the pizza,
the pizza is also great. And in version one point
oh of Perlis, which was on Virginia Drive. I was
(04:15):
a big fan of a pizza called the It's bananas,
and it's it's obviously has bananas on there. It's got
like pepperoni cups, Calabria and Chile. But my only knock
against is pizza is that I didn't feel there was
enough bananas on it. And so with the with version
two point oh, which is on Fairbanks next to the
recently closed bar Coatta and and so ski there he's
(04:37):
he's got that sing pizza on there, and once again
I didn't I felt that weren't enough bananas in there.
And both Klantas and the general manager his name is
Colin Burke, they said they're a bit leary of of
placing too many bananas on the pizza.
Speaker 4 (04:50):
Yeah, you got it.
Speaker 1 (04:51):
These people into bananas on pizza when you consider how
people react to pineapple.
Speaker 5 (04:55):
Because yeah, my favorite number of pineapple of bananas on
the pizza is zero, if not, if not a negative number.
Speaker 1 (05:04):
You know, real quick fight is if we do get
the chance, I do hope you will be able to
review where Jack got his lunch today.
Speaker 2 (05:12):
But but we'll leave that for after.
Speaker 1 (05:13):
We we're talking about Perla's banana pizza. What was the texture, like,
I mean, was it was it sweet to balance the
savory for those who think bananas.
Speaker 3 (05:22):
There's yeah, so there's meaty, there's there's the pepperoni cups
around there, there's Colabrian chili. So you have this, you
have the spicy, and the bananas are there to offset
a bit of that. But you know, the funny thing
is that both both kantas and and the general managers
said that some people order the order this pizza without
the bananas, to which I responded ordering ordering a pizza
called it's bananas without bananas specifically bananas.
Speaker 2 (05:46):
Had a whole lot of bananas, that would be me.
Speaker 3 (05:49):
F Well, my favorite pizza there actually is the one
called the Hawaiian Punch, because it incorporates what I love
in a pizza. It's got it's got the sweet, it's
this pineapple jam, it's got the smokey, it's got bacon
on it, it's got fiery, it's got the spicy with jullapanos,
and then it's got the pickled it's got pickled onions
on there. And for me, this was my favorite pizza
(06:10):
because there was a lot going on in every body
and it was thoroughly gratifying. The crust is absolutely great.
The pizza olo there, the guy's name is Marco Puglieli.
And you know, I should say that they're making what
they're what they're touting is Florida Man pizza with an
intent to be hated by all Italians.
Speaker 4 (06:29):
That's their stated goal.
Speaker 2 (06:32):
That's a brilliant.
Speaker 3 (06:34):
But there's a pizza there. It's called the it's called
Mom's Spaghetti and Meatballs. And there's no spaghetti actually on
the pizza, but there's meat balls on it.
Speaker 4 (06:41):
It's fantastic.
Speaker 3 (06:42):
They got things like lemon, ricotta, garlic, butter, basil, parsley,
parmesan and and I don't imagine there's that many Italians
that wouldn't like this pizza.
Speaker 4 (06:55):
So there's another one called Tica the Hut.
Speaker 3 (06:57):
It's an indian Ish type pizza with with chicken and
garamasala and pickled onions. And that one left much to
be desired, especially it looks the Indianish people at our table. Yeah, yeah,
it wasn't.
Speaker 4 (07:09):
It wasn't. It wasn't all of that.
Speaker 3 (07:11):
But the wings are great though, which Jack, if you're
watching on Jim Colbert Live right now, he has the
garlic knots on there. And the garlic knots I thought
were great you know Pizza Bruno, Pizza Bruno look Out,
and Booglieli also makes on weekends, he makes this banana
pudding and the one thing that it doesn't lack bananas.
Speaker 1 (07:30):
So see, Jack, you can still get your banana fix
without putting it on your pizza.
Speaker 5 (07:33):
Absolutely. Now you also went to a place that I'm
intrigued by. But in here and you know what does
it aligne When there's a line at the door, You're like, Hey,
what's happening in that point?
Speaker 4 (07:44):
I know?
Speaker 5 (07:45):
And for the longest time Hmart has had a line,
so you you recently got in.
Speaker 3 (07:51):
I've gone like three times. So the first time I
went there, there was no line. I mean it was
I'm not saying that it wasn't busy, but there was
no line to get in. We I went with my
wife and she almost got into a fight at the
in the waiting for waiting in line for at the
bath for the bathroom that way. We left immediately, and
(08:12):
so I went back the next day to do some
grocery shopping. And let me tell you it, they have
an amazing and amazing selection of produce and meats and snacks.
But I'm telling you the the fish market they have
there is is worth, is worth just going for just
for itself. It's they they're they're getting deliveries daily from
the Fulton Fish Market in New York and the Bronx.
(08:35):
When I went, they had live lobster there for eight
dollars and eighty eight.
Speaker 4 (08:39):
Cents a pound, so I picked up.
Speaker 3 (08:40):
I picked up a couple of lobster for twenty bucks
and I cooked them up that night. I've also I've
also picked up a fresh Durian, not frozen, but fresh Durian.
Speaker 4 (08:50):
And you know what Durian is.
Speaker 3 (08:51):
It's the king of all fruits. And it literally smells
like pooh yeah when you open it. But but we
live me and in a few you know, fellow food hooligans,
we live hack this thing in the parking lot, much
of the chagrin of the security team there. But I'm
thankful they let us cut this thing up and eat
it in the parking lot because it was it was,
(09:12):
It was delicious. If you haven't had Durian, I'm a
big fan. They have fresh Durian there. But but what
Jack is showing right now, if you're watching on Jim
Colber Live, is the is the food court right and
so it is perpetually busy. A lot of people go
there for for the variety of like Korean fair and
and in one case a non Korean fair. There's a
place there called Cheetah Kotsu Place, and they specialize in katsu,
(09:36):
which are essentially cutlets panco fried cutlets. And it is
so crisp, it is so light, it's absolutely if you're
into katsu, definitely go to that place. What Jack is
showing right now is a is topoki, a place called
Jaws Topoki, and this is sort of like a soup
type of dish. It it's in a gochu jang based sauce.
(09:58):
It's very spicy, and it's filled with what totao buki,
which are which are these cylindrical, chewy sort of rice cakes.
And there's a quail leg in there. There's some fish cakes,
there's cabbage, there's all kinds of stuff. And the funny
thing is when we ordered this, they have regular and spicy,
and the woman behind the counters he said, just so
you know, the regular is also very spicy. So we
(10:21):
we just got the regular and I and it is
very spicy. There's a place next door called There's there's
the cops right there. If you're watching, there's another place
there called you Chuan. And if there's one thing you
have at this food court, if there's one thing you
should you should have, it's a it's from a place
called Yu Chuon and it's the mule nag me On,
(10:41):
which is a they're essentially cold buckwheat noodles. That are
and there's a picture of it right there. They're cold
buckwheat noodles beneath an icy slush of vinegary beef broth.
Speaker 4 (10:53):
And it is so good. It's top telling you it
may not sound good, but I'm telling you, taste this thing.
It is outstanding.
Speaker 2 (11:01):
Did you have to sleep in the looking room?
Speaker 5 (11:03):
God, you're weird.
Speaker 2 (11:04):
Yeah, man, slushy beef broth.
Speaker 3 (11:07):
What Yeah, I know it sounds crazy. It's a cold
beef broth. It's like it's like a slush. It's an
icy slush. But it is outstanding, and especially in the
hot day. Yeah, I'm telling you. The soup this potter cold, Honestly,
it's it's it's a great soup. It's top with like
Julian cucumbers and pickled radish and that soft boiled egg
and sesame seeds and it's served with this with this
(11:27):
hot sauces. It's called a name me on sauce and
it's truly truly outstanding. But you can read about all
the places that I visited. I went to every single
one of those food vendors. There's a place called mung
Ya Barbecue that has amazing kimchi pancakes and that's a great,
great option for vegetarians or people don't eat meat, because
a lot of the options there are pretty meat heavy,
(11:48):
but they do have some non meat items, and the
kimchi pancake I'm telling you, and there's a picture of
it right there.
Speaker 1 (11:58):
So it's very good and thirty maybe thirty sixty seconds
to rub the to get the slushy beef broth out
of our head.
Speaker 2 (12:06):
Give us a real quick review for the Haraz Coffee House.
Speaker 3 (12:10):
Horaz Coffee So that just opens. So it's a it's
a Michigan based Yemeny cafe that's open next to the
recently opened Pig Floyd's there in winter Park. I believe
it's fifteen sixty one Lee Road, and so I mean
they offer both Eastern and Western style coffees. But in
addition to like Turkish coffee and Saudi coffee. Saudi coffee
(12:31):
is very much like Turkish coffee, but it has saffron
and cardamom in it.
Speaker 4 (12:36):
You know, they offer everything from macha and fruit teas
and and shot juices and such like this.
Speaker 3 (12:41):
But but Yemeni coffee, you know, it comes from the
mountain mountainous region of Yemen called I believe it's called
Jabal Harahz And so a lot of Yemeny coffee is
flavored with the aforementioned saffron and cardamom and ginger and
cinnamon and you know.
Speaker 4 (12:58):
Things like that.
Speaker 3 (12:59):
So the also have a coffee husk, so you know,
the shell of the coffee bean. They use that to
make a coffee like beverage as well. So it looks
beautiful in there. I haven't been that just opened yesterday,
but it looks gorgeous inside. If you're into coffee and
you want to try something a little different, Hurrah's Coffee
House in winter Park.
Speaker 1 (13:19):
And of course, just like you said, Fayas, they can
get the reviews of all of the restaurants we talked
about today and more at The Orlando Weekly.
Speaker 2 (13:26):
Where can they find you on social media?
Speaker 4 (13:28):
Yeah, you can find me on Instagram.
Speaker 3 (13:29):
I post all my stuff there at It's Faya's Kara
I T S f A I y A z k
A r A. You can find me on threads and
Yeah Orlando Weekly dot com. Just click on food and
Drink awesome stuff there.
Speaker 2 (13:42):
And then if you check out h Mart you can
see him eating some beef slush.
Speaker 4 (13:48):
I'm telling you, don't. Don't sleep on it all right,
thanks Slash, it is outstanding.
Speaker 1 (13:54):
Well listen, I hope you have a great time at
your party this afternoon, and we look forward to talking
to you again next week.
Speaker 2 (13:59):
Thanks everyone, got it chanced together for fire us car.
Speaker 1 (14:03):
And I'll be posting his podcast in just a few moments,
so in case you missed his reviews, you'll be able
to check that out. But now we're gonna take a
quick break, and when we come back, we're gonna talk
to a local teacher who is doing something good with
the help of someone you would never expect. And we'll
do that next So keep it here on the Jim
Culbert Show on Real Radio one of four point one.
Speaker 3 (14:22):
Thanks for joining us for primetime Kitchen brought to you
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(14:43):
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Every Friday, we invite Fayezkara, restaurant critic for The Orlando Weekly,
to give us his reviews of some local eateries. And
of course it is always brought to you by Tools
Ace Hardware. So for all of your grilling needs, your
outdoor furniture, your rubs, your spices, Tools Ace Hardware.
Speaker 2 (00:16):
Is the place you need to go.
Speaker 1 (00:17):
Gentlemen, please join me in welcoming mister Fayaz Kara, Dinata, Danada.
Speaker 2 (00:26):
How are you doing? I just made that up great.
Speaker 1 (00:30):
How's your holiday season treating you? Are you ready for Christmas?
Speaker 3 (00:33):
Yet?
Speaker 4 (00:34):
Ready?
Speaker 3 (00:35):
I'm actually going to some holiday party right after the show,
so really yeah, that's why I'm not wearing a hat,
and I look somewhat. I was going to say, your
hair looks kind of fluffy today.
Speaker 4 (00:48):
To get about.
Speaker 2 (00:52):
We'll have fun at your party. Is this like a
work party?
Speaker 4 (00:55):
No, it's actually.
Speaker 3 (00:58):
People that we bought the house from, are previous house, right.
We just maintained friendship with them, and so we're just
going to their house. They live down in Winter Garden
somewhere like far, like really far. So it'll take us
at least an hour to get there.
Speaker 1 (01:12):
Oh wow, well at least, you know, you know, they
say there's a I haven't been recently myself, but apparently
there are a lot of great restaurants in Wintergarden.
Speaker 3 (01:20):
There are, there are, and many more to come in fact,
so we can talk about winder Garden the restaurants seen
in Windergarten another time, because we have a lot to
get to.
Speaker 2 (01:30):
Yeah, so what do you want to start off with
with your reviews?
Speaker 3 (01:35):
We can say, oh, you know, we should start off
with what we talked about last week. You know, last
week we talked about Shave Vincent there in Hannibal Square
closing after I don't know twenty eight years or something,
and I believe their last day of services December twenty first.
And we speculated, based on a conversation I had with
Brandon mcglamory at Cows and Calves in early November.
Speaker 4 (01:54):
That he would be the one that would be opening
a concept in that space. And sure as hell we were.
We were right, you know.
Speaker 3 (02:00):
We we told your your listeners that you know, this
is this is uh, you know, a privileged information. I
guess it was, and and so yeah, and it and
it turned out to be true, which I always like
when when rumors have to be true.
Speaker 5 (02:12):
So especially when you put him out there into the world,
into the world. Yeah, that makes you look like the genius.
Speaker 4 (02:21):
That was not planned.
Speaker 2 (02:23):
It was not planned. It's just the way the universe works.
Speaker 4 (02:27):
So he's so Brandon mcglamory.
Speaker 3 (02:29):
He was known for luma On Park, the much Miss
luma On Park, proto in On Park Avenue and Luke's
Kitchen there in Maitland. But he's no longer with that
restaurant group. He's starting his own venture. It's kind of
it's going to be called the Reverie and it'll it'll yeah,
it'll span both Shay Vincent and the adjacent Hannibal's Lounge spaces,
(02:49):
so it'll be in and what he's calling an American brasserie.
Speaker 4 (02:52):
So it'll have you know, it'll have a nod to.
Speaker 3 (02:55):
European and French French influence with a bit of you know,
Americans its abilities is what he's saying. It'll be, it'll
be approachable, it'll be you know, he's very much into
sourcing locally, so look for that in the fall of
twenty twenty six, I believe, is what they said. And
they'll have cocktails. I have a pretty decent wine list.
(03:16):
They're going to completely gut the place. And the funny
thing is that the the owner of Shavements and is
staying on because he owns the property right so he'll
effectively be their landlord.
Speaker 4 (03:27):
So yeah, look for that. It's called the Reverie xx Fall.
Speaker 1 (03:31):
All right, Well, I know one thing that you are
going to be able to give us a review on
is Peerla's Pizza.
Speaker 4 (03:37):
Pearl's Pizza.
Speaker 2 (03:38):
Yeah.
Speaker 3 (03:38):
So this is Michael Kolantis' what he it's his nonconformist
pie house is what I was was what I like
to call it, and it's it's actually equal parts pizzaia
and vinyl record bar.
Speaker 4 (03:50):
Oh cool, I'm telling yeah. Yeah.
Speaker 3 (03:52):
So the the thumping base, uh, I mean there's a
thumping base there to the point where you know when
you our pizza was set was set on this this
chrome stand. It was like vibrating like a coin on
a washing machine. I mean, it's it's got that vibe.
It's a very vibe kind of place. But the pizza,
the pizza is also great. And in version one point
oh of Perlis, which was on Virginia Drive. I was
(04:15):
a big fan of a pizza called the It's bananas,
and it's it's obviously has bananas on there. It's got
like pepperoni cups, Calabria and Chile. But my only knock
against is pizza is that I didn't feel there was
enough bananas on it. And so with the with version
two point oh, which is on Fairbanks next to the
recently closed bar Coatta and and so ski there he's
(04:37):
he's got that sing pizza on there, and once again
I didn't I felt that weren't enough bananas in there.
And both Klantas and the general manager his name is
Colin Burke, they said they're a bit leary of of
placing too many bananas on the pizza.
Speaker 4 (04:50):
Yeah, you got it.
Speaker 1 (04:51):
These people into bananas on pizza when you consider how
people react to pineapple.
Speaker 5 (04:55):
Because yeah, my favorite number of pineapple of bananas on
the pizza is zero, if not, if not a negative number.
Speaker 1 (05:04):
You know, real quick fight is if we do get
the chance, I do hope you will be able to
review where Jack got his lunch today.
Speaker 2 (05:12):
But but we'll leave that for after.
Speaker 1 (05:13):
We we're talking about Perla's banana pizza. What was the texture, like,
I mean, was it was it sweet to balance the
savory for those who think bananas.
Speaker 3 (05:22):
There's yeah, so there's meaty, there's there's the pepperoni cups
around there, there's Colabrian chili. So you have this, you
have the spicy, and the bananas are there to offset
a bit of that. But you know, the funny thing
is that both both kantas and and the general managers
said that some people order the order this pizza without
the bananas, to which I responded ordering ordering a pizza
called it's bananas without bananas specifically bananas.
Speaker 2 (05:46):
Had a whole lot of bananas, that would be me.
Speaker 3 (05:49):
F Well, my favorite pizza there actually is the one
called the Hawaiian Punch, because it incorporates what I love
in a pizza. It's got it's got the sweet, it's
this pineapple jam, it's got the smokey, it's got bacon
on it, it's got fiery, it's got the spicy with jullapanos,
and then it's got the pickled it's got pickled onions
on there. And for me, this was my favorite pizza
(06:10):
because there was a lot going on in every body
and it was thoroughly gratifying. The crust is absolutely great.
The pizza olo there, the guy's name is Marco Puglieli.
And you know, I should say that they're making what
they're what they're touting is Florida Man pizza with an
intent to be hated by all Italians.
Speaker 4 (06:29):
That's their stated goal.
Speaker 2 (06:32):
That's a brilliant.
Speaker 3 (06:34):
But there's a pizza there. It's called the it's called
Mom's Spaghetti and Meatballs. And there's no spaghetti actually on
the pizza, but there's meat balls on it.
Speaker 4 (06:41):
It's fantastic.
Speaker 3 (06:42):
They got things like lemon, ricotta, garlic, butter, basil, parsley,
parmesan and and I don't imagine there's that many Italians
that wouldn't like this pizza.
Speaker 4 (06:55):
So there's another one called Tica the Hut.
Speaker 3 (06:57):
It's an indian Ish type pizza with with chicken and
garamasala and pickled onions. And that one left much to
be desired, especially it looks the Indianish people at our table. Yeah, yeah,
it wasn't.
Speaker 4 (07:09):
It wasn't. It wasn't all of that.
Speaker 3 (07:11):
But the wings are great though, which Jack, if you're
watching on Jim Colbert Live right now, he has the
garlic knots on there. And the garlic knots I thought
were great you know Pizza Bruno, Pizza Bruno look Out,
and Booglieli also makes on weekends, he makes this banana
pudding and the one thing that it doesn't lack bananas.
Speaker 1 (07:30):
So see, Jack, you can still get your banana fix
without putting it on your pizza.
Speaker 5 (07:33):
Absolutely. Now you also went to a place that I'm
intrigued by. But in here and you know what does
it aligne When there's a line at the door, You're like, Hey,
what's happening in that point?
Speaker 4 (07:44):
I know?
Speaker 5 (07:45):
And for the longest time Hmart has had a line,
so you you recently got in.
Speaker 3 (07:51):
I've gone like three times. So the first time I
went there, there was no line. I mean it was
I'm not saying that it wasn't busy, but there was
no line to get in. We I went with my
wife and she almost got into a fight at the
in the waiting for waiting in line for at the
bath for the bathroom that way. We left immediately, and
(08:12):
so I went back the next day to do some
grocery shopping. And let me tell you it, they have
an amazing and amazing selection of produce and meats and snacks.
But I'm telling you the the fish market they have
there is is worth, is worth just going for just
for itself. It's they they're they're getting deliveries daily from
the Fulton Fish Market in New York and the Bronx.
(08:35):
When I went, they had live lobster there for eight
dollars and eighty eight.
Speaker 4 (08:39):
Cents a pound, so I picked up.
Speaker 3 (08:40):
I picked up a couple of lobster for twenty bucks
and I cooked them up that night. I've also I've
also picked up a fresh Durian, not frozen, but fresh Durian.
Speaker 4 (08:50):
And you know what Durian is.
Speaker 3 (08:51):
It's the king of all fruits. And it literally smells
like pooh yeah when you open it. But but we
live me and in a few you know, fellow food hooligans,
we live hack this thing in the parking lot, much
of the chagrin of the security team there. But I'm
thankful they let us cut this thing up and eat
it in the parking lot because it was it was,
(09:12):
It was delicious. If you haven't had Durian, I'm a
big fan. They have fresh Durian there. But but what
Jack is showing right now, if you're watching on Jim
Colber Live, is the is the food court right and
so it is perpetually busy. A lot of people go
there for for the variety of like Korean fair and
and in one case a non Korean fair. There's a
place there called Cheetah Kotsu Place, and they specialize in katsu,
(09:36):
which are essentially cutlets panco fried cutlets. And it is
so crisp, it is so light, it's absolutely if you're
into katsu, definitely go to that place. What Jack is
showing right now is a is topoki, a place called
Jaws Topoki, and this is sort of like a soup
type of dish. It it's in a gochu jang based sauce.
(09:58):
It's very spicy, and it's filled with what totao buki,
which are which are these cylindrical, chewy sort of rice cakes.
And there's a quail leg in there. There's some fish cakes,
there's cabbage, there's all kinds of stuff. And the funny
thing is when we ordered this, they have regular and spicy,
and the woman behind the counters he said, just so
you know, the regular is also very spicy. So we
(10:21):
we just got the regular and I and it is
very spicy. There's a place next door called There's there's
the cops right there. If you're watching, there's another place
there called you Chuan. And if there's one thing you
have at this food court, if there's one thing you
should you should have, it's a it's from a place
called Yu Chuon and it's the mule nag me On,
(10:41):
which is a they're essentially cold buckwheat noodles. That are
and there's a picture of it right there. They're cold
buckwheat noodles beneath an icy slush of vinegary beef broth.
Speaker 4 (10:53):
And it is so good. It's top telling you it
may not sound good, but I'm telling you, taste this thing.
It is outstanding.
Speaker 2 (11:01):
Did you have to sleep in the looking room?
Speaker 5 (11:03):
God, you're weird.
Speaker 2 (11:04):
Yeah, man, slushy beef broth.
Speaker 3 (11:07):
What Yeah, I know it sounds crazy. It's a cold
beef broth. It's like it's like a slush. It's an
icy slush. But it is outstanding, and especially in the
hot day. Yeah, I'm telling you. The soup this potter cold, Honestly,
it's it's it's a great soup. It's top with like
Julian cucumbers and pickled radish and that soft boiled egg
and sesame seeds and it's served with this with this
(11:27):
hot sauces. It's called a name me on sauce and
it's truly truly outstanding. But you can read about all
the places that I visited. I went to every single
one of those food vendors. There's a place called mung
Ya Barbecue that has amazing kimchi pancakes and that's a great,
great option for vegetarians or people don't eat meat, because
a lot of the options there are pretty meat heavy,
(11:48):
but they do have some non meat items, and the
kimchi pancake I'm telling you, and there's a picture of
it right there.
Speaker 1 (11:58):
So it's very good and thirty maybe thirty sixty seconds
to rub the to get the slushy beef broth out
of our head.
Speaker 2 (12:06):
Give us a real quick review for the Haraz Coffee House.
Speaker 3 (12:10):
Horaz Coffee So that just opens. So it's a it's
a Michigan based Yemeny cafe that's open next to the
recently opened Pig Floyd's there in winter Park. I believe
it's fifteen sixty one Lee Road, and so I mean
they offer both Eastern and Western style coffees. But in
addition to like Turkish coffee and Saudi coffee. Saudi coffee
(12:31):
is very much like Turkish coffee, but it has saffron
and cardamom in it.
Speaker 4 (12:36):
You know, they offer everything from macha and fruit teas
and and shot juices and such like this.
Speaker 3 (12:41):
But but Yemeni coffee, you know, it comes from the
mountain mountainous region of Yemen called I believe it's called
Jabal Harahz And so a lot of Yemeny coffee is
flavored with the aforementioned saffron and cardamom and ginger and
cinnamon and you know.
Speaker 4 (12:58):
Things like that.
Speaker 3 (12:59):
So the also have a coffee husk, so you know,
the shell of the coffee bean. They use that to
make a coffee like beverage as well. So it looks
beautiful in there. I haven't been that just opened yesterday,
but it looks gorgeous inside. If you're into coffee and
you want to try something a little different, Hurrah's Coffee
House in winter Park.
Speaker 1 (13:19):
And of course, just like you said, Fayas, they can
get the reviews of all of the restaurants we talked
about today and more at The Orlando Weekly.
Speaker 2 (13:26):
Where can they find you on social media?
Speaker 4 (13:28):
Yeah, you can find me on Instagram.
Speaker 3 (13:29):
I post all my stuff there at It's Faya's Kara
I T S f A I y A z k
A r A. You can find me on threads and
Yeah Orlando Weekly dot com. Just click on food and
Drink awesome stuff there.
Speaker 2 (13:42):
And then if you check out h Mart you can
see him eating some beef slush.
Speaker 4 (13:48):
I'm telling you, don't. Don't sleep on it all right,
thanks Slash, it is outstanding.
Speaker 1 (13:54):
Well listen, I hope you have a great time at
your party this afternoon, and we look forward to talking
to you again next week.
Speaker 2 (13:59):
Thanks everyone, got it chanced together for fire us car.
Speaker 1 (14:03):
And I'll be posting his podcast in just a few moments,
so in case you missed his reviews, you'll be able
to check that out. But now we're gonna take a
quick break, and when we come back, we're gonna talk
to a local teacher who is doing something good with
the help of someone you would never expect. And we'll
do that next So keep it here on the Jim
Culbert Show on Real Radio one of four point one.
Speaker 3 (14:22):
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.
Tools 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. You know, those
family experiences are extremely special. Make sure you're doing it
(14:43):
right with one of these great grills from our friends
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