December 19, 2025 • 15 mins
Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Daniel Gabor’s Alpine Bar and Grill, which he says tempts with modern German cuisine. Faiyaz also talks about Kappo Tsan, by Norigami chef David Tsan, which he says will blend ‘Japanese craftsmanship with Taiwanese soul’ near Disney, a preview of the Top Tables of 2025, and more.
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Speaker 1 (00:00):
Four point one of The Jim Colbert Show, featuring a
Buddy Piscar, restaurant critic for The Orlando Weekly or Orlando
Weekly dot Com find his column there at the tip Jar.
All the cool stuff you'll hear today, There'll be that
much and more right there. Before we get to Fia, though,
let me tell you about tools Ace Hardware. If you're
looking to upgrade your outdoor cooking area. These guys have
everything you need for that. All the top names and grills,
(00:22):
Big Green, Egg, Weber, Napoleon and Oonie and Gosney pizza ovens,
plus many other things and all the great cooking woods,
smoking woods, pellets, flat tops.
Speaker 2 (00:33):
They got you covered, man.
Speaker 1 (00:34):
If you want to upgrade it outside and make that
outdoor cooking area a one, tools Ace Hardware is where
you need to go. That's Toolsacehardware dot Com. Guys getting
loud for a man, Mister Fiascara up? Yeah?
Speaker 3 (00:48):
Is this the Is this the last show of the season.
Speaker 2 (00:50):
This is the last show of the year, big dog?
Speaker 4 (00:53):
Oh wow, Well, I'm glad I dressed in like festive
all black.
Speaker 2 (00:56):
Yeah yeah, yeah, yeah, he's in morning right.
Speaker 1 (00:59):
Yeah, I see that you ordered from the unibomber collection.
My god, man, are you looking to get arrested?
Speaker 3 (01:07):
I wanted to try it at the airport yesterday.
Speaker 2 (01:10):
So, uh, how's it going about everything?
Speaker 3 (01:12):
All right? Yeah? Man, everything's great.
Speaker 2 (01:15):
All your guys doing.
Speaker 1 (01:16):
All your Christmas shopping done? You hit me as a planner,
so I can see that being the case.
Speaker 3 (01:23):
Yeah, absolutely not.
Speaker 2 (01:24):
Yeah.
Speaker 3 (01:25):
My wife is.
Speaker 4 (01:26):
My wife is like she plans like in the summertime.
She's already me. I'm yeah, not a planner, but I try.
I try my best for her. Well.
Speaker 1 (01:34):
But I'm excited about this review because I've not heard
of this place yet. So let's get into it again.
Faia's is the restaurant critic for The Orlando Weekly. Not
only is it the food, he worries about the experience,
the shape, or excuse me, the space. All of that
stuff comes into play when he recommends restaurants.
Speaker 2 (01:49):
And let's do it. Daniel Gibor's Alpine Bar and Grill.
Speaker 3 (01:54):
That is correct, Daniel Gibor's Alpine Bar and Grill.
Speaker 2 (01:56):
And real quick before you get into it, Faias.
Speaker 1 (01:58):
If you go to jimpcorb Live dot com or real
Radio dot FM slash watch, Jack always has the featured
restaurant up so you can got to get an idea
of what they do visually as well.
Speaker 2 (02:07):
So just slide over there as we do. The ruby
go ahead fires my bet.
Speaker 3 (02:10):
No, that's okay.
Speaker 4 (02:11):
Indeed he does, so Daniel Goboor and your listeners may
it may recall that he had a place downtown called
Schmankerel Steuben, who was a German restaurant before he shuddered
it and and vowed never never to return quote.
Speaker 3 (02:25):
To downtown Orlando unquote uh.
Speaker 4 (02:28):
And it's probably probably had something to do with the
party atmosphere and the occasional gunfire. But so anyway, so
now he's opened up another German restaurant and it's called
Daniel Goebore's Alpine Barn Grill in the former rustyque Bella,
Tuscany space in a koe and the the it's it's
sort of modeled after an alpine ironically enough hunting lodge,
(02:50):
speaking of gunfire, and it's it's got this very spartan
decore apart from like a few antlers on the walls.
You know, there's I feel like the core is very
much a work in progress. But the but the menu
is is very much a finished product. And Daniel Gobor
he's a CIA grad, a Culinary Institute of America grad,
so he really he really knows his way around the
(03:10):
kitchen and pretty much everything we had from you know,
from the Wiener Schnitzel that had a proper it's called
a proper soufly errand that's the German word for the
the puff and the crust of a Wiener schnitzel. And
it's and that's what separates a proper Wiener Schnitzel from
a subpar Wiener shit zole This crackly uh German potato
(03:32):
pancake and and and a not overly zingy sour crowd. Yeah,
it's it's, it's it's truly outstanding. I think somewhere in
the review I I likened it to a the kind
of meal a strapping Tuton would enjoy after chasing down
a sure footed shamois.
Speaker 3 (03:49):
On a rocky slope.
Speaker 4 (03:50):
Yeah, it's one of those kind of like very gratifying, hardy,
tight meals. But but the difference between what he's doing
at at at Alpine Bar and Grill and schmanngerl Stuben
is that he's doing some dry aged meats here he's
got a dry ager right near the entrance. It's got
like steak and duck in it. And he makes his
(04:11):
own charcooterie as well. And you can kind of see
that in the photo that Oh Max is displaying right now.
It is and he's doing it all in house. That
duck persido that's made from the from one of the
aged ducks that he has in that ager is so luscious.
Speaker 3 (04:27):
It's it's just it's it's truly truly good.
Speaker 4 (04:31):
He's he's also, like I said, he's got if you
want a dry eight steak, you know you can get
a dry eight steak. It's all about comfort here. And
I'm telling you this place serves. And the pastry chef's
name is Samantha Dozen. She I think is making the
best black forest cake anywhere in the city. And if
and if listeners out there have a have another recommendation,
do let me know. But the black forest cake that
(04:51):
she's doing here is outstanding.
Speaker 2 (04:53):
That's awesome, man.
Speaker 1 (04:54):
Yeah, every single photograph that Jack has rolled up while
you're talking about this has looked amazing. I'm literally started
licking the screen a minute ago.
Speaker 3 (05:01):
Yeah, so good.
Speaker 4 (05:02):
And if you're looking at the screen he has a
full cocktail bar there as well. That's un Yeah, so
I think he just needs to work a bit on
the decor to make it feel a little more alpine
hunting lodge, because if you're building yourself as an alpine
hunting lodge, just's go full out alpine hunting lodge.
Speaker 3 (05:17):
You know what I mean.
Speaker 2 (05:18):
I mean, if you're gonna do it, do it. I
mean Twin Peaks does it.
Speaker 3 (05:20):
Yeah, exactly, so I was kind of expecting. Yeah.
Speaker 1 (05:24):
So it's called Daniel Gibor's. That's g gab O R
Alpine bar and grill over there in Okoeko.
Speaker 3 (05:31):
Yeah, it's one five six' eight McGuire road in A.
Speaker 2 (05:34):
Koe, yeah very. Nice, right let's move. On is This Capo?
Son it Is?
Speaker 3 (05:39):
Son, yeah So Copo.
Speaker 4 (05:41):
Son it's By Nora gami Chef david Sand and if
people having gone To Nora gami Inside Plant street market
there In, wintergarden do check it out because it is
one of the most Affordable oma cosas you can. HAVE
i think it's sixty five. Bucks he it's absolutely. Stunning
IF i live closer To Winter, Garden i'll be there
like once a. Week it is truly truly. Amazing so so, anyway,
(06:02):
yeah so he's Opening he's Opening Copo san and it's
going to BE i believe that at eleven eighty, one
Five Glasshouse, lane and that's sort of Near Palm parkway
And Darryl Carter, parkway sort of Near Sea. World, okay
it's in the attractions, here but then the newer part
and it'll blend he's, saying it'll blend A japanese craftsmanship
With taiwanese sold you, know he's From. Taiwan but one
(06:25):
of the more notable things about this restaurant is that
the Ex hannamazuki chef And Hannah maazuki was A japanese
restaurant that was there ON I drive for like, DECADES
i think like thirty. Years that, chef his name Is
Toshi Toshi Kishi, moto is going to be overseeing all
the hot dishes that they're offering. There david Sand will
will do that as, well along with the. Sushi and
(06:47):
then there's a gentleman by the name Of Benjamin kootz
who who won A Somalier award from The Michelin folks
back in twenty twenty, three and he's overseeing the beverage.
Program and here's another. Thing if you want to be
among the first people to try this, restaurant it's opening next,
week get On, instagram send a send A dm To
(07:08):
Johnny tung that's At johnny t u N g and, say,
HEY i WANNA i wanna be among the.
Speaker 3 (07:14):
First to try this place.
Speaker 4 (07:15):
Out, hey you'll be among the, first AND i guarantee
you that this restaurant will be one of the top
tables of twenty.
Speaker 3 (07:21):
Twenty, damn that's.
Speaker 2 (07:22):
Awesome, WELL i mean speaking to. That let's get right to.
It capo's. On try it.
Speaker 1 (07:25):
Out that's t S A n by the way at the.
End if you're out that, way give it a. Shot fia,
said it's pretty darn. Good AND i did see The
Michelin star accreditation. There it's pretty.
Speaker 3 (07:32):
Cool it is it, is so it's opening next.
Speaker 4 (07:35):
WEEK i HAVEN'T i haven't even tried, it But i've
had a chance to Try david's food and It's he's
truly a, stellar stellar, chef very. Nice but if you
want to be among the, first send that send That
INSTAGRAM dm to At Johnny.
Speaker 3 (07:46):
Tung.
Speaker 1 (07:46):
Cool all, right let's get to. It The Top tables
of twenty twenty. Five we got this last. YEAR i
don't know if there are any surprises last. Year are
there surprises this?
Speaker 4 (07:54):
Year?
Speaker 3 (07:54):
Okay there?
Speaker 4 (07:55):
Are so the surprise today is THAT i probably won't
be talking about the top.
Speaker 3 (07:59):
Five AND i don't want to get in.
Speaker 4 (08:00):
Trouble this list comes out next week and next Week's Orlando,
weekly SO i don't want, to BUT i do want.
Speaker 2 (08:07):
To you can give us a, perfectew that's.
Speaker 3 (08:08):
Fine, YEAH i want to give you a little.
Speaker 4 (08:10):
Previous so WHAT i thought i'd do is THAT i
go through numbers ten to six along with that honorable.
Mention and the honorable mention this year went To Perlis,
pizza and we talked about that on the, SHOW i
think maybe two weeks.
Speaker 3 (08:22):
Ago that's By Michael.
Speaker 4 (08:24):
Klantis he's offering what he Calls Florida Man pizza right
there in Winter, park and that got the honorable. Mention
number ten went to a place Called Rausia Mediterranean, cuisine
and we've also talked about this on the, show and
it Is orlando's very First iraqi. Restaurant and let me
tell you The iraqi kabobs that they're offering. Here and
apologies to you dev it's so, succulent you. Know and
(08:47):
the way you get that succulence is that they mix
in a lot of lamb fatto into the. Meat And
i'm telling you it is one of the most outstanding
kebobs you will find in the. City it's down On
Turkey Lake, road Raushaw a W. Sha number nine Was
tala And taala is sort of seafood Centric thai restaurant
(09:08):
in The North. QUARTER i absolutely love their grill jumbo
river prawns and their penang. Scallops it's not too far
From rays And sparrow and in those restaurants here in
The North, quarter beautiful interior that that number nine went To,
taala a number eight went To Zen dumplings and they
he just actually opened a second location In Altamont springs
(09:31):
a couple of weeks, ago maybe not even a two weeks.
Speaker 3 (09:33):
Ago it's right there on four thirty.
Speaker 4 (09:34):
Six but the original location is f BY Ucf and
let me say they have the most superlative soup dumplings
you will find in the.
Speaker 1 (09:40):
City, Great i'm gonna tell, you, MAN i gotta good try.
That i'll tell you WHY i went To hawker's the
other day and of, Course hawkers is a good spot
right there on seventeen ninety, two been there for a
very long. Time they had soup dumplings on their menu as.
WELL i wasn't expecting a lot because they do a
lot of. Business it's not like one of those places
where you go for a specific, thing and their super
doublings were darn. Good SO i actually am dying to
(10:02):
try some to mix it up a little. Bit and
you know what a soup dumpling, is chase of your.
Speaker 2 (10:06):
Head, ONE i actually don't.
Speaker 1 (10:07):
Know, yeah it's a little dumpling with meat in, there
but the actual it's got the broth inside the. Dumplings
so when you bite into, it not only are you
getting the protein that comes with, it whatever that may, be, chicken, pork, beef,
whatever you're also getting the broth that surrounds.
Speaker 2 (10:19):
It and it's all in one.
Speaker 1 (10:20):
Bite and it's such a unique way to eat dumplings
and it's freaking, delicious by the, Way and if you
haven't tried, THEM i urge you to go give it
a shot because they're they're very approachable for you, know
for a food that a lot of people maybe won't consider,
approachable but they're.
Speaker 4 (10:34):
Delicious, yep you get that burst of soup in your,
mouth so you gotta be a little. Careful you have
to like maybe tear like a little hole in at.
First who slurp the soup so you don't scald your.
Mouth you dip it into little vinegars and hop. Sauce
you pop that thing in. There and you know they
also have like a show, kitchen so when you go
To Zen, dumpling you know the people that are actually
Making you can watch the people actually make the soup
(10:56):
dumplings and other dumplings they offer their very Cool, yeah
they're going for like a sort Of denti fun kind of.
Speaker 3 (11:01):
Thing.
Speaker 4 (11:02):
Okay number seven Is lima fifteen thirty. Five it's In Lake,
Underhill lake Hunder Hill. Road Superb peruvian. Food but what
separates this place from others is that they offer The
rokochol reino And rocolta reino is like you it's you
never ever find it on the. Menu it's essentially an
infernal and dian pepper the size of a bell. Pepper
(11:25):
it is the word, infernal it is it. Is it
is infernal because they have to like blanch this thing
to remove some of the heat and even then it's
still frigging. Hot and they and they fill it with
philet migno and olives and peanuts and there's like egg
and the sultanas and all kinds of stuff in, there
and it's absolutely. Fantastic and it's draped over. This it's
(11:46):
it's draped with this And Dan white cheese Called Queso,
perea really really. Nice So lima fifteen thirty five And
Lake Underhill, road that's number, seven and then number six
Is Corner Chop house In Hannibal square serving pricey AND
i mean pricey with the CAPITAL p. Stakes AND i
know we talked About Corner Chop. House it was still
(12:07):
trying to sort of find its legs when they when
they first, opened BUT i THINK i think it's pretty.
Solid if you're out for a, steak you want to
have a special type of, meal A Corner Chop house
In Hannibal square and it's gonna and it sits right,
across and we talked about this last. Week Jim brandon
mcglamory's new restaurant Called The reverie will sit right. Across
so it's you, Know corner Chop house and The reverie
(12:27):
is really changing the complexion Of Hannibal. Square So i'm
really excited for.
Speaker 1 (12:30):
You, yeah, MAN i mean that that place used to
be one of these spots in town because you had
That italian place that just shut, down you Had dexter's
there for quite a, while there was a An indian
And french restaurant in that corner that we're there for
many many, years and now the texture is changing all.
Speaker 4 (12:45):
Together it's pretty, cool, Right so The indian Restaurant mint
is still, there But Shay, vincent which is The french,
restaurant and Then Hannibal's, lounge so both of those spaces
will become The reverie and very cool play it to
open next.
Speaker 2 (12:56):
Fall very. Nice, Well FIA's is always but a great.
Speaker 1 (12:59):
Job weppreciate your, Call we appreciate your, time and another
great year of wonderful reviews right here on The Jim Coolber.
Speaker 2 (13:05):
Show thank you so, much, Buddy.
Speaker 3 (13:06):
No thank, you another another great.
Speaker 4 (13:08):
Year AND i DID i did want to mention one small,
thing tip Jar it's officially being renamed to The Kara
Kennedy center for The.
Speaker 1 (13:18):
Love It, incidents AND i also like to take this
moment to announce That fiascara is the inaugural winner of
Our Real Radio Peace.
Speaker 3 (13:28):
Prize why thank, you thank you so. Much we don't
have deserved or, not but you're going to get it.
Speaker 4 (13:34):
Anyway and, YEAH i Think Tim Horton's Tim horton is
about you, know they were going to be stoul me.
Speaker 3 (13:39):
With i'm glad you you announced.
Speaker 1 (13:42):
That and by the, way these all completely, real above board,
accolades every one else, there every single one of.
Speaker 2 (13:48):
Them how's the crypto exchange, Going? Bud how's the FAM's bottom? Line?
Kids all, right you guys giving a good love For.
Christmas all the stuff right There Orlando weekly dot.
Speaker 1 (14:01):
Com and of, course not only can you hear this
episode of A Primetime, kitchen all the ones we have
right There Jim Colbert live dot. Com if you missed
one from earlier in the, year or you're looking for
somewhere to kind of visit that's, new just land on
any one of those podcasts and. Listen he has his
finger on the pulse of the good stuff In orlando
when it comes to eat and. Drink SO i by
as always does you, Write always good seeing, you.
Speaker 4 (14:20):
Buddy always good seeing. You and if you, guys just
feel free to send me or drop me A. DM
i respond to all My instagram. MESSAGES i did Spy,
Uscara so, yeah thanks.
Speaker 2 (14:29):
Again Merry, christmas, buddy and happy News Mary. Christmas we'll see.
Speaker 1 (14:32):
Anyway for a seven that one four one text us
at seven to seven it's zero three one back on
one that one more Than Jim Colbert. Show thanks for
joining us From Primetime, kitchen brought to you by our
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Speaker 2 (15:03):
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Four point one of The Jim Colbert Show, featuring a
Buddy Piscar, restaurant critic for The Orlando Weekly or Orlando
Weekly dot Com find his column there at the tip Jar.
All the cool stuff you'll hear today, There'll be that
much and more right there. Before we get to Fia, though,
let me tell you about tools Ace Hardware. If you're
looking to upgrade your outdoor cooking area. These guys have
everything you need for that. All the top names and grills,
(00:22):
Big Green, Egg, Weber, Napoleon and Oonie and Gosney pizza ovens,
plus many other things and all the great cooking woods,
smoking woods, pellets, flat tops.
Speaker 2 (00:33):
They got you covered, man.
Speaker 1 (00:34):
If you want to upgrade it outside and make that
outdoor cooking area a one, tools Ace Hardware is where
you need to go. That's Toolsacehardware dot Com. Guys getting
loud for a man, Mister Fiascara up? Yeah?
Speaker 3 (00:48):
Is this the Is this the last show of the season.
Speaker 2 (00:50):
This is the last show of the year, big dog?
Speaker 4 (00:53):
Oh wow, Well, I'm glad I dressed in like festive
all black.
Speaker 2 (00:56):
Yeah yeah, yeah, yeah, he's in morning right.
Speaker 1 (00:59):
Yeah, I see that you ordered from the unibomber collection.
My god, man, are you looking to get arrested?
Speaker 3 (01:07):
I wanted to try it at the airport yesterday.
Speaker 2 (01:10):
So, uh, how's it going about everything?
Speaker 3 (01:12):
All right? Yeah? Man, everything's great.
Speaker 2 (01:15):
All your guys doing.
Speaker 1 (01:16):
All your Christmas shopping done? You hit me as a planner,
so I can see that being the case.
Speaker 3 (01:23):
Yeah, absolutely not.
Speaker 2 (01:24):
Yeah.
Speaker 3 (01:25):
My wife is.
Speaker 4 (01:26):
My wife is like she plans like in the summertime.
She's already me. I'm yeah, not a planner, but I try.
I try my best for her. Well.
Speaker 1 (01:34):
But I'm excited about this review because I've not heard
of this place yet. So let's get into it again.
Faia's is the restaurant critic for The Orlando Weekly. Not
only is it the food, he worries about the experience,
the shape, or excuse me, the space. All of that
stuff comes into play when he recommends restaurants.
Speaker 2 (01:49):
And let's do it. Daniel Gibor's Alpine Bar and Grill.
Speaker 3 (01:54):
That is correct, Daniel Gibor's Alpine Bar and Grill.
Speaker 2 (01:56):
And real quick before you get into it, Faias.
Speaker 1 (01:58):
If you go to jimpcorb Live dot com or real
Radio dot FM slash watch, Jack always has the featured
restaurant up so you can got to get an idea
of what they do visually as well.
Speaker 2 (02:07):
So just slide over there as we do. The ruby
go ahead fires my bet.
Speaker 3 (02:10):
No, that's okay.
Speaker 4 (02:11):
Indeed he does, so Daniel Goboor and your listeners may
it may recall that he had a place downtown called
Schmankerel Steuben, who was a German restaurant before he shuddered
it and and vowed never never to return quote.
Speaker 3 (02:25):
To downtown Orlando unquote uh.
Speaker 4 (02:28):
And it's probably probably had something to do with the
party atmosphere and the occasional gunfire. But so anyway, so
now he's opened up another German restaurant and it's called
Daniel Goebore's Alpine Barn Grill in the former rustyque Bella,
Tuscany space in a koe and the the it's it's
sort of modeled after an alpine ironically enough hunting lodge,
(02:50):
speaking of gunfire, and it's it's got this very spartan
decore apart from like a few antlers on the walls.
You know, there's I feel like the core is very
much a work in progress. But the but the menu
is is very much a finished product. And Daniel Gobor
he's a CIA grad, a Culinary Institute of America grad,
so he really he really knows his way around the
(03:10):
kitchen and pretty much everything we had from you know,
from the Wiener Schnitzel that had a proper it's called
a proper soufly errand that's the German word for the
the puff and the crust of a Wiener schnitzel. And
it's and that's what separates a proper Wiener Schnitzel from
a subpar Wiener shit zole This crackly uh German potato
(03:32):
pancake and and and a not overly zingy sour crowd. Yeah,
it's it's, it's it's truly outstanding. I think somewhere in
the review I I likened it to a the kind
of meal a strapping Tuton would enjoy after chasing down
a sure footed shamois.
Speaker 3 (03:49):
On a rocky slope.
Speaker 4 (03:50):
Yeah, it's one of those kind of like very gratifying, hardy,
tight meals. But but the difference between what he's doing
at at at Alpine Bar and Grill and schmanngerl Stuben
is that he's doing some dry aged meats here he's
got a dry ager right near the entrance. It's got
like steak and duck in it. And he makes his
(04:11):
own charcooterie as well. And you can kind of see
that in the photo that Oh Max is displaying right now.
It is and he's doing it all in house. That
duck persido that's made from the from one of the
aged ducks that he has in that ager is so luscious.
Speaker 3 (04:27):
It's it's just it's it's truly truly good.
Speaker 4 (04:31):
He's he's also, like I said, he's got if you
want a dry eight steak, you know you can get
a dry eight steak. It's all about comfort here. And
I'm telling you this place serves. And the pastry chef's
name is Samantha Dozen. She I think is making the
best black forest cake anywhere in the city. And if
and if listeners out there have a have another recommendation,
do let me know. But the black forest cake that
(04:51):
she's doing here is outstanding.
Speaker 2 (04:53):
That's awesome, man.
Speaker 1 (04:54):
Yeah, every single photograph that Jack has rolled up while
you're talking about this has looked amazing. I'm literally started
licking the screen a minute ago.
Speaker 3 (05:01):
Yeah, so good.
Speaker 4 (05:02):
And if you're looking at the screen he has a
full cocktail bar there as well. That's un Yeah, so
I think he just needs to work a bit on
the decor to make it feel a little more alpine
hunting lodge, because if you're building yourself as an alpine
hunting lodge, just's go full out alpine hunting lodge.
Speaker 3 (05:17):
You know what I mean.
Speaker 2 (05:18):
I mean, if you're gonna do it, do it. I
mean Twin Peaks does it.
Speaker 3 (05:20):
Yeah, exactly, so I was kind of expecting. Yeah.
Speaker 1 (05:24):
So it's called Daniel Gibor's. That's g gab O R
Alpine bar and grill over there in Okoeko.
Speaker 3 (05:31):
Yeah, it's one five six' eight McGuire road in A.
Speaker 2 (05:34):
Koe, yeah very. Nice, right let's move. On is This Capo?
Son it Is?
Speaker 3 (05:39):
Son, yeah So Copo.
Speaker 4 (05:41):
Son it's By Nora gami Chef david Sand and if
people having gone To Nora gami Inside Plant street market
there In, wintergarden do check it out because it is
one of the most Affordable oma cosas you can. HAVE
i think it's sixty five. Bucks he it's absolutely. Stunning
IF i live closer To Winter, Garden i'll be there
like once a. Week it is truly truly. Amazing so so, anyway,
(06:02):
yeah so he's Opening he's Opening Copo san and it's
going to BE i believe that at eleven eighty, one
Five Glasshouse, lane and that's sort of Near Palm parkway
And Darryl Carter, parkway sort of Near Sea. World, okay
it's in the attractions, here but then the newer part
and it'll blend he's, saying it'll blend A japanese craftsmanship
With taiwanese sold you, know he's From. Taiwan but one
(06:25):
of the more notable things about this restaurant is that
the Ex hannamazuki chef And Hannah maazuki was A japanese
restaurant that was there ON I drive for like, DECADES
i think like thirty. Years that, chef his name Is
Toshi Toshi Kishi, moto is going to be overseeing all
the hot dishes that they're offering. There david Sand will
will do that as, well along with the. Sushi and
(06:47):
then there's a gentleman by the name Of Benjamin kootz
who who won A Somalier award from The Michelin folks
back in twenty twenty, three and he's overseeing the beverage.
Program and here's another. Thing if you want to be
among the first people to try this, restaurant it's opening next,
week get On, instagram send a send A dm To
(07:08):
Johnny tung that's At johnny t u N g and, say,
HEY i WANNA i wanna be among the.
Speaker 3 (07:14):
First to try this place.
Speaker 4 (07:15):
Out, hey you'll be among the, first AND i guarantee
you that this restaurant will be one of the top
tables of twenty.
Speaker 3 (07:21):
Twenty, damn that's.
Speaker 2 (07:22):
Awesome, WELL i mean speaking to. That let's get right to.
It capo's. On try it.
Speaker 1 (07:25):
Out that's t S A n by the way at the.
End if you're out that, way give it a. Shot fia,
said it's pretty darn. Good AND i did see The
Michelin star accreditation. There it's pretty.
Speaker 3 (07:32):
Cool it is it, is so it's opening next.
Speaker 4 (07:35):
WEEK i HAVEN'T i haven't even tried, it But i've
had a chance to Try david's food and It's he's
truly a, stellar stellar, chef very. Nice but if you
want to be among the, first send that send That
INSTAGRAM dm to At Johnny.
Speaker 3 (07:46):
Tung.
Speaker 1 (07:46):
Cool all, right let's get to. It The Top tables
of twenty twenty. Five we got this last. YEAR i
don't know if there are any surprises last. Year are
there surprises this?
Speaker 4 (07:54):
Year?
Speaker 3 (07:54):
Okay there?
Speaker 4 (07:55):
Are so the surprise today is THAT i probably won't
be talking about the top.
Speaker 3 (07:59):
Five AND i don't want to get in.
Speaker 4 (08:00):
Trouble this list comes out next week and next Week's Orlando,
weekly SO i don't want, to BUT i do want.
Speaker 2 (08:07):
To you can give us a, perfectew that's.
Speaker 3 (08:08):
Fine, YEAH i want to give you a little.
Speaker 4 (08:10):
Previous so WHAT i thought i'd do is THAT i
go through numbers ten to six along with that honorable.
Mention and the honorable mention this year went To Perlis,
pizza and we talked about that on the, SHOW i
think maybe two weeks.
Speaker 3 (08:22):
Ago that's By Michael.
Speaker 4 (08:24):
Klantis he's offering what he Calls Florida Man pizza right
there in Winter, park and that got the honorable. Mention
number ten went to a place Called Rausia Mediterranean, cuisine
and we've also talked about this on the, show and
it Is orlando's very First iraqi. Restaurant and let me
tell you The iraqi kabobs that they're offering. Here and
apologies to you dev it's so, succulent you. Know and
(08:47):
the way you get that succulence is that they mix
in a lot of lamb fatto into the. Meat And
i'm telling you it is one of the most outstanding
kebobs you will find in the. City it's down On
Turkey Lake, road Raushaw a W. Sha number nine Was
tala And taala is sort of seafood Centric thai restaurant
(09:08):
in The North. QUARTER i absolutely love their grill jumbo
river prawns and their penang. Scallops it's not too far
From rays And sparrow and in those restaurants here in
The North, quarter beautiful interior that that number nine went To,
taala a number eight went To Zen dumplings and they
he just actually opened a second location In Altamont springs
(09:31):
a couple of weeks, ago maybe not even a two weeks.
Speaker 3 (09:33):
Ago it's right there on four thirty.
Speaker 4 (09:34):
Six but the original location is f BY Ucf and
let me say they have the most superlative soup dumplings
you will find in the.
Speaker 1 (09:40):
City, Great i'm gonna tell, you, MAN i gotta good try.
That i'll tell you WHY i went To hawker's the
other day and of, Course hawkers is a good spot
right there on seventeen ninety, two been there for a
very long. Time they had soup dumplings on their menu as.
WELL i wasn't expecting a lot because they do a
lot of. Business it's not like one of those places
where you go for a specific, thing and their super
doublings were darn. Good SO i actually am dying to
(10:02):
try some to mix it up a little. Bit and
you know what a soup dumpling, is chase of your.
Speaker 2 (10:06):
Head, ONE i actually don't.
Speaker 1 (10:07):
Know, yeah it's a little dumpling with meat in, there
but the actual it's got the broth inside the. Dumplings
so when you bite into, it not only are you
getting the protein that comes with, it whatever that may, be, chicken, pork, beef,
whatever you're also getting the broth that surrounds.
Speaker 2 (10:19):
It and it's all in one.
Speaker 1 (10:20):
Bite and it's such a unique way to eat dumplings
and it's freaking, delicious by the, Way and if you
haven't tried, THEM i urge you to go give it
a shot because they're they're very approachable for you, know
for a food that a lot of people maybe won't consider,
approachable but they're.
Speaker 4 (10:34):
Delicious, yep you get that burst of soup in your,
mouth so you gotta be a little. Careful you have
to like maybe tear like a little hole in at.
First who slurp the soup so you don't scald your.
Mouth you dip it into little vinegars and hop. Sauce
you pop that thing in. There and you know they
also have like a show, kitchen so when you go
To Zen, dumpling you know the people that are actually
Making you can watch the people actually make the soup
(10:56):
dumplings and other dumplings they offer their very Cool, yeah
they're going for like a sort Of denti fun kind of.
Speaker 3 (11:01):
Thing.
Speaker 4 (11:02):
Okay number seven Is lima fifteen thirty. Five it's In Lake,
Underhill lake Hunder Hill. Road Superb peruvian. Food but what
separates this place from others is that they offer The
rokochol reino And rocolta reino is like you it's you
never ever find it on the. Menu it's essentially an
infernal and dian pepper the size of a bell. Pepper
(11:25):
it is the word, infernal it is it. Is it
is infernal because they have to like blanch this thing
to remove some of the heat and even then it's
still frigging. Hot and they and they fill it with
philet migno and olives and peanuts and there's like egg
and the sultanas and all kinds of stuff in, there
and it's absolutely. Fantastic and it's draped over. This it's
(11:46):
it's draped with this And Dan white cheese Called Queso,
perea really really. Nice So lima fifteen thirty five And
Lake Underhill, road that's number, seven and then number six
Is Corner Chop house In Hannibal square serving pricey AND
i mean pricey with the CAPITAL p. Stakes AND i
know we talked About Corner Chop. House it was still
(12:07):
trying to sort of find its legs when they when
they first, opened BUT i THINK i think it's pretty.
Solid if you're out for a, steak you want to
have a special type of, meal A Corner Chop house
In Hannibal square and it's gonna and it sits right,
across and we talked about this last. Week Jim brandon
mcglamory's new restaurant Called The reverie will sit right. Across
so it's you, Know corner Chop house and The reverie
(12:27):
is really changing the complexion Of Hannibal. Square So i'm
really excited for.
Speaker 1 (12:30):
You, yeah, MAN i mean that that place used to
be one of these spots in town because you had
That italian place that just shut, down you Had dexter's
there for quite a, while there was a An indian
And french restaurant in that corner that we're there for
many many, years and now the texture is changing all.
Speaker 4 (12:45):
Together it's pretty, cool, Right so The indian Restaurant mint
is still, there But Shay, vincent which is The french,
restaurant and Then Hannibal's, lounge so both of those spaces
will become The reverie and very cool play it to
open next.
Speaker 2 (12:56):
Fall very. Nice, Well FIA's is always but a great.
Speaker 1 (12:59):
Job weppreciate your, Call we appreciate your, time and another
great year of wonderful reviews right here on The Jim Coolber.
Speaker 2 (13:05):
Show thank you so, much, Buddy.
Speaker 3 (13:06):
No thank, you another another great.
Speaker 4 (13:08):
Year AND i DID i did want to mention one small,
thing tip Jar it's officially being renamed to The Kara
Kennedy center for The.
Speaker 1 (13:18):
Love It, incidents AND i also like to take this
moment to announce That fiascara is the inaugural winner of
Our Real Radio Peace.
Speaker 3 (13:28):
Prize why thank, you thank you so. Much we don't
have deserved or, not but you're going to get it.
Speaker 4 (13:34):
Anyway and, YEAH i Think Tim Horton's Tim horton is
about you, know they were going to be stoul me.
Speaker 3 (13:39):
With i'm glad you you announced.
Speaker 1 (13:42):
That and by the, way these all completely, real above board,
accolades every one else, there every single one of.
Speaker 2 (13:48):
Them how's the crypto exchange, Going? Bud how's the FAM's bottom? Line?
Kids all, right you guys giving a good love For.
Christmas all the stuff right There Orlando weekly dot.
Speaker 1 (14:01):
Com and of, course not only can you hear this
episode of A Primetime, kitchen all the ones we have
right There Jim Colbert live dot. Com if you missed
one from earlier in the, year or you're looking for
somewhere to kind of visit that's, new just land on
any one of those podcasts and. Listen he has his
finger on the pulse of the good stuff In orlando
when it comes to eat and. Drink SO i by
as always does you, Write always good seeing, you.
Speaker 4 (14:20):
Buddy always good seeing. You and if you, guys just
feel free to send me or drop me A. DM
i respond to all My instagram. MESSAGES i did Spy,
Uscara so, yeah thanks.
Speaker 2 (14:29):
Again Merry, christmas, buddy and happy News Mary. Christmas we'll see.
Speaker 1 (14:32):
Anyway for a seven that one four one text us
at seven to seven it's zero three one back on
one that one more Than Jim Colbert. Show thanks for
joining us From 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 as you
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