The Saboscrivner

Fiesta Cancun

Fiesta Cancun (https://fiestacancunfl.com/) is a beautiful, festive, casual Mexican restaurant in Altamonte Springs. It is tucked off the beaten path at 260 Douglas Avenue, just off busy Semoran Boulevard (State Road 436) and a minute from I-4 exit 92. You can’t see it from Semoran, but turn onto Douglas, and it will be on your left before you hit the Waffle House on the left and the Cracker Barrel on the right.

The dining room is so colorful and fun, it is hard not to get swept up in a celebratory spirit and feel like you’re on vacation. I blacked out the faces of nearby diners to preserve their privacy, but you can still tell that the vibes are super-festive.

I’ve said this before, but whenever a Mexican restaurant offers aguas frescas, I know we’re going to be in for good, authentic food. I got a passion fruit agua fresca (one of my favorite flavors of anything), and my wife chose jamaica (hibiscus flower). The glass mugs were huge, but our bill said they cost $7.50 each, and refills cost extra! (The menu says they cost $4.25 each, so maybe they did charge us for refills.) As much as I love it, I’ll stick to water in the future and not drink my calories.

The fresh, free tortilla chips were fine after adding a little salt, and the table salsa was fresh and bright-tasting. But even better, Fiesta Cancun offers a salsa bar, which was a real treat to me.I love a salsa bar, and it is one of the many reasons I’m such a fan of Las Carretas. I appreciated that Fiesta Cancun had handwritten signs posted above each salsa explaining what each one was, and what the ingredients were.

Top row:
Sliced onions with habanero peppers, tomatoes, and lime juice
Spicy molcajete sauce with serrano chiles and onions
Spicy taquera sauce with avocado, serrano chiles, onions, cilantro, and mayonnaise to make it creamy

Bottom row:
Spicy red sauce with chiles de arbol, tomatillos, and onions
Non-spicy salsa verde with tomatillo and cilantro (the only one my wife wanted anything to do with)
Spicy Jalisco sauce with chiles de arbol, serrano chiles, tomatillos, and onions

They all looked so good, and of course I tried them all! They have plenty of tiny plastic cups for you to fill.

My wife was craving a good taco salad in a crispy fried shell. This one included shredded iceberg lettuce, a healthy dollop of guacamole, and pico de gallo and sour cream on the side. I availed myself of the pico, since I am a giant fan of the stuff, and she doesn’t care for onions or tomatoes. You can choose between ground beef, shredded beef, and shredded chicken with the taco salad, but I didn’t see any meat in the photo, and I don’t remember which one my wife ordered.

I had studied the large menu in advance, and I was so excited to see that Fiesta Cancun offered cochinita pibil, a dish from the Yucatan Peninsula that is sometimes called puerco pibil. It consists of citrus-marinated, slow-roasted pork with a complex array of spices and flavors, cooked until it is fork-tender. I am always inspired to order it whenever I see it on a menu thanks to the 2003 action movie Once Upon a Time in Mexico, in which Johnny Depp’s antihero also ordered the dish whenever he encountered it. The DVD extras (remember those?) included badass writer-director-composer Robert Rodriguez demonstrating his own recipe for puerco pibil*, which I made for a work potluck once. It was a labor-intensive recipe, and my version came out great, but my old co-workers were a tough crowd that didn’t share my enthusiasm. My old director actually had the audacity to tell me I should not have wasted so much time making it, and she wouldn’t even try it! To make a long story short, the cochinita pibil at Fiesta Cancun was dry! I know, right? I was disappointed, but I still ate it, and jazzing it up with the various salsas helped immensely. The black beans were fine, and I did love the rich Mexican rice and tangy-sweet, crunchy, pink pickled onions. I wouldn’t order it again, but I wasn’t even mad. I was still having a grand time.

I had also ordered a chile relleno off the a la carte menu, intending to have it later, but I busted into it to make up for the dry pork. I apologize for not photographing a cross-section of the battered and fried poblano pepper stuffed with melty cheese, but I honestly liked it a lot more than the cochinita pibil. I would totally come back and try other things on the menu, but I’d get that chile relleno again too.

I couldn’t take my wife to a Mexican restaurant and not order her churros or sopapillas! This time, the churros won out. The fried dough sticks were covered with cinnamon and sugar and came with a chocolate dipping sauce.

So even though I was disappointed by my cochinita pibil, I would still return to Fiesta Cancun and try other things in the future, if I was ever in Altamonte with people who wanted Mexican food and fun surroundings. You might have already noticed how vast the menu is, and how they offer a lot more seafood dishes than most Mexican restaurants, which makes sense, given that Cancun is a coastal city on the tip of the Yucatan Peninsula. I think it would be a crowd-pleaser for most groups. If you’ve been there before, what are your favorite dishes on the menu, and what should I try next time?

*By the way, I’ve been a fan of Robert Rodriguez ever since I first saw his $7,000 self-financed independent debut El Mariachi back in the early ’90s. As much as I’ve enjoyed most of his movies, his coolest career moment might be when he says in the above video “Not knowing how to cook is like not knowing how to fuck.” Spot on. I also love his advice about learning to cook your two or three favorite dishes very well and making a little restaurant-style menu for your kitchen, to the point where you could always offer a few house specialties to guests with minimal notice or prep. That’s entertainment!

GG Korean BBQ

GG Korean BBQ (https://ggkoreanbbq.com/) is an all-you-can-eat Korean barbecue restaurant located at 5319 West Colonial Drive in Orlando’s Pine Hills neighborhood. I recently went for the first time with two good friends, including one of my inspirations as a food writer, the illustrious Amy Drew Thompson of the Orlando Sentinel. It was the first time I ever got to meet her in person, and I’m sure I made a great first impression, stuffing my face with delicious Korean food that we cooked ourselves on the tabletop grill.

This was my second time doing all-you-can-eat Korean barbecue ever, after trying it with a friend at Hae Jang Chon in Koreatown in L.A. last year. I was lucky to be dining with two sophisticated, experienced, worldly gastronomes who knew what they were doing much more than I.

GG Korean BBQ offers two options: $27.99 per person for the basic all you can eat experience (seven different fresh and marinated meats), or $39.99 per person for a more premium selection: 18 different fresh and marinated meats, plus two seafood options, shrimp and baby octopus. I was curious about the expanded option, and my friends were both kind enough to humor me and go along with it. Just FYI, your whole party has to choose the same option.

Many Korean meals start out with banchan, tiny plates of sharable side orders. My favorite thing here was the slightly sweet and crunchy yellow pickled daikon radish slices on the bottom left. I am not a fan of bean sprouts, so I left them alone, and as much as I have tried to become a kimchi fan (especially as a lover of sauerkraut and cabbage in general), it hasn’t happened for me yet. I tried a customary piece but left the rest for my colleagues. A sharp-eyed reader told me more about the yellow pickled radish: “The yellow pickle is called Takuan. It is a Japanese pickle that was invented in the 17th century by the Zen Buddhist monk named Soho Takuan. The pickle spread to Korea and very popular.” Thank you so much, bkhuna!

Both dining choices come with a variety of other sides to choose from. This was corn cheese — kernels of fresh corn heated over the grill with shredded mozzarella cheese, and probably some butter too. It looked better when it was done, and it was a decadent hit at our table.

I really liked these japchae, savory translucent noodles made out of sweet potato starch, seasoned with sesame oil. They had a nice al dente chew.

We also tried the steamed egg side, but I didn’t get a good picture of it.

Here were three dips for our barbecued meats. That was a seasoned salt on the left that accented the grilled flavors perfectly. I really liked the sauce in the middle, and the one on the right had its own spicy charm.

When you go out for Korean barbecue, the group orders a few meats at a time. Sometimes the server cooks them for you, and sometimes you get left to your own devices. There can be a lot going on, so every group needs an experienced leader to make sure the meat is cooking but not overcooking, and that everyone has something ready to eat at all times. When you’re all having a nice conversation, that can be distracting, but my friend stayed on top of everything for us.

This mixed grill included beef bulgogi on the bottom (a sweet and savory marinated meat that is a great “gateway” dish for folks who are unfamiliar with Korean cuisine), and I honestly don’t remember if the two long pieces of meat along the sides were beef rib fingers or pork belly. I’m sure we got both, though. That’s a thick slice of onion in the top right and some big slices of mushroom on the left — more for them!

Here’s a close-up of the beautiful, rich, marbled meat that was on top in the above photo. I think this was ribeye, due to that lush, lovely marbling.

More meat! Those off-white thingees on the right are large and small beef intestines. I first tried those at an all-you-can-eat Argentinian-Jewish churrascuria restaurant in Altamonte Springs called Steak in the City, similar to the Brazilian all-you-can-eat rodizio concepts (like Adega Gaucha and Texas de Brazil). Steak in the City closed abruptly over 15 years ago, taking my good friend and former roommate’s deposit for a wedding rehearsal dinner with them. (Luckily, he paid with a credit card, so he was able to get refunded, but the restaurant folks disappeared into the night with his money.) Anyway, the intestines (Steak in the City called them chinchulines) grill up with a crispy exterior, but they are mostly soft and chewy. They don’t have a strong flavor, but I’d say they are worth trying at least once, if you’ve never had them before. They would mostly take on the flavor of a marinade or dipping sauce.

Even more meat! We were all losing steam by this point.
What do you think those thin, wavy, round slices of meat on the right are?

They were fresh beef tongue, sliced almost paper-thin. As a Jewish person, I can’t go somewhere that offers tongue and not try it, whether it’s a Jewish deli, a Mexican taqueria, a Vietnamese pho restaurant, or in this case, a Korean barbecue establishment. These slices grilled up to a nondescript brownish-gray color, so they looked a lot interesting here, before cooking. But they were extremely tender!

Anyway, I’m glad I went with two experienced, worldly gourmets who had done this before, because I trusted my one friend to do a lot of the cooking for us (he’s a team player and a tireless mensch), and I followed their lead. It was a really nice lunch with two of my favorite people in Orlando, but here’s my hot take: I cook at home all the time (although I don’t grill because I don’t have a grill), but if I go out to a restaurant, I would rather rely on the chef to prepare food for me than have to do it myself. Most of the time I go to restaurants these days, I either fly solo or bring home takeout to share with my wife, and you can’t really do Korean barbecue in either scenario, so it’s a moot point anyway. I feel similar about hot pot places – fun with a group once or twice as an interactive activity, but maybe more trouble than they are worth. But if you’re going to do Korean barbecue, especially with a good group, I think GG Korean BBQ would be a fabulous place to enjoy it together.

Pann’s (Los Angeles)

It has been a while since I visited the legendary diner Pann’s (https://www.panns.com/), a Los Angeles mainstay located at 6710 La Tijera Blvd in the Westchester neighborhood, not too far from Inglewood, Ladera Heights, and LAX. Pann’s is a beautiful example of Googie architecture, a “space-age” style that proliferated in L.A. in the mid-20th Century. The Pann’s restaurant building and its iconic neon sign were designed by architects Eldon Davis and Helen Liu Fong, and the restaurant opened in 1958. Think of The Jetsons, or diners and gas stations from the 1950s and early ’60s, and you’ll see it. A previous Saboscrivner review subject, Bob’s Big Boy in Burbank, is another Googie time capsule still going strong today. Here’s a good blog article about the history of both Pann’s and its Googie style, and another shorter piece from the Los Angeles Conservancy organization. One of my favorite culinary websites, Eater, listed Pann’s on its 38 Essential L.A. Restaurants, and Los Angeles Magazine wrote about Pann’s in its piece A Love Letter to L.A.’s Eternally Charming Diners and Coffee Shops.

Anyway, I went to Pann’s with my friend and former supervisor for a late lunch/early dinner before an All Elite Wrestling event at the Kia Center in L.A., so AEW fans can figure out how long ago this was. There are plenty of comfy padded booths and seats along the counter, and we grabbed two of those seats. As long as I’m not out dining with my wife, who has back problems (hence my quest for booths at most local restaurants), I usually enjoy sitting at a counter or bar to eat.

My friend is a fried chicken connoisseur, so he ordered this two-piece fried chicken dinner with mashed potatoes and gravy and collard greens. I didn’t try any of it (not my place to do so), but he seemed to love it.

As hard as I try to not drink my calories, I am a sucker for lemonade, and I couldn’t resist a “home made drink” called a watermelon cooler. It was so sweet and fruity and refreshing, kind of like a Mexican agua fresca or “melonade.” It totally hit the spot, and I appreciated the free refills.

There was so much I wanted to try on Pann’s menu! I love a good diner, and Orlando really isn’t a diner city. But I was full from another good restaurant meal earlier that day (which I still have yet to review), and I didn’t want to feel bloated and uncomfortable heading into a wrestling show that promised to be over four hours long. I didn’t even order Pann’s onion rings, and my longtime readers know I like to try onion rings anywhere and everywhere!

Instead, I played it safe and stuck to breakfast food. I got a hotcake plate with a stack of three pancakes, two eggs fried over-medium, and beef hot links (sausages). It was all so delicious. I rarely order breakfast food anywhere unless I’m at my beloved Waffle House, but this was a wise choice, even with the siren song of fried chicken or catfish or a patty melt. The pancakes were so fluffy; they might have been the best pancakes I’ve ever had. The beef hot links were great too. I figured it would have more flavor and be more interesting overall than the pork sausage patties that were also an option, and I’m sure I made the best possible choice. They were pleasantly spicy (not overly so), and had a nice coarsely ground texture.I am the biggest Twin Peaks fan I know, and I always think of breakfast-loving Special Agent Dale Cooper’s line, “Nothing beats the taste sensation when maple syrup collides with ham.” While a ham steak was yet another option I passed up on Pann’s menu, do you think I enjoyed the warm syrup coming into contact with the spicy beef sausage? You’d better believe it!

Pann’s is certainly not haute cuisine by any metric, but that has never been my thing. I loved it, and I was so glad we fit it into one of my L.A. work trips. I love a good diner, I’m a sucker for the Googie architecture style, and it was a perfect meal on our way to a memorable evening of choreographed violence. One thing I love about L.A. is how much history and character so many restaurants have (like Bob’s Big Boy, Langer’s Deli, Philippe the Original, The Prince, Genghis Cohen, HMS Bounty, and others I haven’t even reviewed yet), especially compared to living in Orlando, a much younger city. Pann’s is the perfect example of history and character, but it doesn’t coast on its reputation at all. The food they serve is a testament to why it has lasted so many decades.

Pho Bar Vietnamese Kitchen

Pho Bar Vietnamese Kitchen (https://phobar.co/) has two locations in South Florida and one in Boston, but I didn’t label this review of its relatively new Orlando location with my “Chain Reactions” tag because it doesn’t feel like a chain… at least not yet. I recently went to Pho Bar for the first time, looked at the menu in person, but ordered everything as takeout to bring home to my wife.

She always wants summer rolls from any Vietnamese or Thai restaurant, so I brought her these two HUGE spring rolls (that’s what Pho Bar calls them, even though I think of spring rolls as the crispy deep-fried ones), with shrimp, pork, shredded lettuce, bean sprouts, and basil wrapped in rice paper and served with a peanut-hoisin sauce for dipping. These were much larger than most restaurants’ versions of summer rolls, and they came individually wrapped in plastic wrap. I should have waited for her to unwrap them before snapping this picture, but oh well.

I thought we would both enjoy splitting the grilled satay squid, which is always an impressive dish to me. The presentation is eye-catching for sure, with the grilled squid sliced into perfect rings and separate tentacles. It was seasoned with a chili soy marinade, and while I liked it, she didn’t love the flavor of this squid. It was chewier than we are both used to, and I give the edge to the similar-but-superior grilled squid at Z Asian Vietnamese Kitchen, just a few minutes east on Colonial Drive. The two sauces that came with the squid are ginger fish sauce, which was on the pungent side, and “green chili sauce,” which I really loved. It had a kick, but also a cool sort of flavor. I admit I used most of that sauce on some pork loin I marinated, roasted, and sliced very thin.

Like any good Vietnamese restaurant, Pho Bar packed our pho broth separately, so the rice noodles wouldn’t turn to mush while sitting in the hot brother. Unlike a lot of pho places, Pho Bar makes their rice noodles fresh in-house, and you can see they are wider than the traditional dried “rice sticks.” But for purists, they also offer traditional rice vermicelli instead. My wife always orders pho tai, with beef eye round, sliced paper-thin. It is always served rare, because it cooks in the steaming broth.

I will usually order pho dac biet, which comes with thin-sliced eye round, sliced brisket, chewy beef meatballs (nothing like Italian meatballs!), beef tendon, and tripe. But at Pho Bar, I was tempted by a more expensive option, pho suon bo, with brisket, meatballs, and short rib, which is a cut of beef I always love. Here’s my bowl before I added broth to it, but the short rib was too large to fit:

That was a whole meal in itself, so I ended up with the short rib standing alone at the end! It was a huge piece of meat, rich and marbled with fat, and the long bone slid right out. We had so much extra broth left over, I cooked up some noodles (the knife-cut Taiwanese noodles with fluted edges that I always keep in the pantry, not proper rice noodles for pho) and got a whole extra meal with that giant short rib.

And as we’re about to experience some unseasonably cold days here in the Orlando area, I still have even more of Pho Bar’s pho broth left over, so I have since bought some rice noodles for when I heat up the rest. This is going to be perfect weather for pho, which is why I’m publishing this review today, of all days.

I still contend the pho at my beloved Pho Huong Lan is the best in Orlando, and I am more likely to return there than to Pho Bar. But I’m certainly glad I tried the new place. It wasn’t bad by any means, even if neither of us loved the grilled squid. If you’re planning to dine in at Pho Bar, the restaurant itself is much nicer than Pho Huong Lan — less cramped, modern decor, comfortable booths. I expect it will do well in the Mills 50 neighborhood, even with so much competition within the same few blocks. It feels like more of a “date place,” complete with full bar (hence the name). The website lists a whole menu of cocktails in addition to beer, wine, and sake, or as hipster foodie influencers prefer to call it, a “cocktail program.”

Runabout Brewing Co.

Runabout Brewing Co. (https://www.runaboutbrewing.com/) calls itself a “Kitchen and Raw Bar,” a brewpub that serves an assortment of Southern-accented comfort food (pizza, burgers, sandwiches, salads, oysters, and more) and has 20 beers on tap. Longtime readers know my wife and I don’t drink, but a cool and trusted friend loves this place, so we recently followed her advice and went out there for a Saturday lunch date. It is located at 4721 S. Orange Avenue in Orlando, south of downtown in a district I believe is called Edgewood, between SoDo and Pinecastle. We were among the first to arrive, a little before noon, but the place was pretty slammed by the time we left, probably full of loyal locals.

This hot and crispy jumbo pretzel (that’s what they call it!) is more than enough for two people to share. It has the best crackly texture, almost like it was lightly fried. It is also dusted with Tajin, a chili-lime seasoning that I’m used to having over fruit, not a baked (and fried?) good. My wife doesn’t dig on cheese sauces or dips in general, but I loved the lager cheese fondue dipping sauce.

These were some great onion rings, definitely beer-battered and served with sriracha aioli. I give these a strong and confident RING THE ALARM!

My wife ordered this lovely arugula and spinach salad, topped with feta cheese, Granny Smith apple slices, and sugar-dusted pecans. There is also a lemon vinaigrette dressing on it that she really liked. She added two buttermilk chicken tenders to the salad, which didn’t photograph well, but she seemed to like them. You can also get herb-seared steak, crispy fried oysters, a salmon filet, or three chilled prawns added onto any salad there.

I couldn’t decide between two entrees, but I had not had a good burger in a while, so I ordered this “hot stuff” burger topped with pepper jack cheese, fire-roasted peppers, and crispy fried pickled jalapenos and topped with chili sauce. It wasn’t the largest burger in town, or the thickest, or the prettiest, or the juiciest, but it was still tasty.
The fries were pretty standard — if you’re thinking they would taste like McDonald’s fries, you’d be right, but there isn’t anything wrong with that!

And while it isn’t on the menu on the website, they did offer an Italian sub on the lunch menu when we went, so I ordered it to go. I got some salami, pepperoni, provolone cheese, lettuce, tomato, onion, and vinaigrette dressing on the whitest sub roll ever. It looked underbaked but tasted fine, and it was a solid sandwich.The potato chips were house-made and stayed crispy all the way home, when I separated them from the sandwich so they wouldn’t get soggy.

It is quite a haul for us to get to Runabout Brewing from home, but I’d go back to meet friends there, absolutely. There might be bigger, better burgers and Italian subs elsewhere in Orlando, but I liked these, don’t get me wrong. I was impressed by the breadth and depth of the menu just the same, especially for a brewery-restaurant. Next time I’d probably try some seafood, especially since I love oysters so much, or the marinated and wood fire-roasted wings, since so many places serve wings but so few get them right. The menu on the website now displays collard greens braised with smoked turkey necks, which I didn’t notice at the time (or maybe they weren’t on the menu when we went), but I’ve enjoyed a lot of good collards lately, so I would definitely get those on a return trip. I am just glad to see so many local breweries thriving and serving good food, not just the lowest-effort bar food.

Thailicious

Thailicious (https://thailiciousfl.com/) is a very casual Thai restaurant in the suburbs of Longwood. The building looks like a house, complete with outside tables on a covered, screened-in front porch. My wife and I have gone three times so far, and we really like it, enough to already consider ourselves semi-regulars. I want to work our way through the entire menu, but their dishes are so good, it is hard to not default back to past favorites.

My best advice for going for dinner is to arrive early, because it always gets super-busy. The people of Longwood know what’s good, and they also may not want to drive far and wide for newer, trendier Thai restaurants, knowing they have a wonderful, well-kept secret in their own back yard.

On all of our visits, my wife starts out with sweet, cool, creamy, slightly smoky Thai iced tea, her beverage of choice:

She usually orders summer rolls, one of her go-to favorites at any Vietnamese or Thai restaurant. Thailicious’ version comes with shrimp, rice noodles, carrots, and Thai basil leaves, wrapped in fresh rice paper for a chewy texture and served with a sweet peanut sauce.

On our first visit, we also ordered a crab rangoon appetizer, just for the heck of it. I hadn’t had crab rangoon in years, probably not since the days of the all-you-can-eat China Jade buffet on East Colonial Drive near Fashion Square Mall, but these were better than I remembered. They were fried to crispy perfection, not greasy or heavy at all, with sweet cream cheese inside (but nary a hint of crab, as usual).
These were so good, we got them again on our third visit.

The first time in, my wife ordered her go-to noodle dish, pad Thai, since we are now on a quest to discover all the best versions of pad Thai in and around Orlando. This was one of the best versions either of us have tried around here. The rice noodles were sauteed with pork (but you can also choose chicken, tofu, or beef or shrimp for a small upcharge), eggs, ground peanuts, bean sprouts, and green onions. The sauce was actually kind of tangy and citrusy for a change. A lot of places serve pad Thai that is too sweet, and it never has that tangy funk that I love.

I ordered my own go-to noodle dish, pad kee mao, also known as drunken noodles. These are wider, flatter noodles, sauteed with onions, bell peppers, carrots, zucchini (a nice touch that nobody else seems to add), fresh basil (so important to the overall flavor of this dish), and scallions, and I asked them to hold the bean sprouts. I also got pork as my meat of choice, and it was a wise choice. This was a delicious version of drunken noodles. The dish is always sweet, but I ordered mine medium-spicy, because I like my Thai noodles like I like my women, sweet and spicy. Next time I’ll try Thai-spicy, now that I know I can more than handle the medium-spicy baseline.
Well, my wife was brave enough to try the drunken noodles, and she loved them so much that she ordered them (mild, of course) on our second visit, and again on our third! I tell ya, this dish is a crowd-pleaser. If you’ve never tried them before, either at Thailicious or your Thai restaurant of choice, give them a chance, and you won’t be sorry. She wasn’t.

I tried something completely new and different on our second visit: a noodle curry dish from northern Thailand called khao soi, made with egg noodles, napa cabbage, pickled sweet peppers, and pork (instead of chicken or tofu). The noodles came in the creamy, medium-spicy curry kind of like a thick soup, and our very friendly and patient server gave me chopsticks with it, utensils you don’t usually get at Thai restaurants. It was nice gambling on a brand new, unfamiliar dish and enjoying it so much. I’d totally order it again, but that would also defeat my purpose of making my way through the Thailicious menu, as I intend to do in the months and years to come.

Get ready for the noodle pull!

It was so good, it inspired me to start ordering this dish elsewhere, to compare other restaurants’ versions to the first khao soi I’ve ever had here at Thailicious. You know what they say: You never forget your first time!

Then we got coconut sticky rice for dessert on visit number two, which we never order, but we loved it so much that we wondered why. What a delicious, sweet treat, especially topped with a huge scoop of creamy coconut ice cream! We haven’t been living right, avoiding sweet sticky rice, but better late than never.

On our third visit, I ordered the laab gai, a dish of ground chicken seasoned with lime juice, shallots, roasted rice powder, and scallions, served at the hot spice level, on a bed of fresh, crunchy iceberg lettuce. I am still relatively new to laab (sometimes called larb) after being introduced to an incredible version with ground pork at Isan Zaap Thai Cafe last year and then trying a chicken version at Lim Ros Thai Cuisine earlier this year. I would rank this one between the two.

I also got the spicy basil from their traditional spicy Thai dishes menu, with sautéed pork, sweet basil leaves, onions, zucchini, and red and green bell peppers, at a hot spice level. It came with a bowl of jasmine rice on the side, which I mixed in to soak up the delicious flavors. They always get the pork so tender here at Thailicious. In fact, not only are the flavors fresh and strong, but everything is the perfect consistency.

It was delicious, but I always return to noodle dishes, so I’ll give the edge to the fabulous drunken noodles, pad Thai, and that amazing khao soi from visit #2. Now that I’ve written a review with a good bit of variety, I will start returning to those old favorites, because I will definitely return to Thailicious.

Orlando has several Thai restaurants, many of which are new, hot, and trendy. This Longwood mainstay isn’t hot or trendy, but it is so damn good, without any pretension or attempts to be the new influencer-illuminati destination. That makes me love it even more. It’s a friendly neighborhood sort of place with next-level food, comfortable booths, and warm and welcoming service. Just don’t get there too late on Friday or weekend evenings, because the locals know what’s good, and you will have to wait!

Woodlands

Woodlands (http://www.woodlandsusa.com/) is a vegetarian Indian restaurant on South Orange Blossom Trail, very close to my favorite Indian restaurant, Bombay Street Kitchen (which is not strictly vegetarian). That area is pretty far from me, so one day I went for lunch on a weekend while my wife was getting her hair cut and colored, knowing that whole process would take a few hours.

Woodlands specializes in dishes from Udupi, a town on India’s southwestern coast. Since I went alone and was a little intimidated by the menu, I ordered a few things, fully expecting to end up with lots of leftovers to bring home. I started with a tall glass of cool, tangy, sweet, creamy mango lassi:

I don’t even remember ordering this, but it is a soup called rasam, described on the menu as “Traditional South Indian Sour’n Spicy Soup.” The sour ‘n spicy aspects would have appealed to me, especially since I was ordering several carb-heavy dishes to come. It is made with tomatoes and tamarind and garnished with chopped cilantro leaves. I think I got it planning to dip the various baked and fried breads in it, not realizing that they would come with their own li’l dipping cups.

These doughnut-looking fritters are medju vada, which are like savory fried doughnuts made with lentils. They were served with coconut chutney (top) and sambar (bottom), a soup of lentils, vegetables, tamarind, and various spices.

These were paneer pakora, lightly spiced fritters stuffed with homemade Indian cheese called paneer. These were about the size of fried ravioli. For those who haven’t tried paneer, it is kind of a dry, firm, crumbly cheese that doesn’t get melty like mozzarella. It is similar in texture to feta, but firmer (and a lot less salty and pungent), and also similar in texture to tofu.The darker sauce is actually brown, and it is sweet, sticky, tangy tamarind chutney. The green sauce was a delicious mint cilantro chutney that had a bit of heat.

This was the onion rava dosa, which was different from smoother-textured dosas I’ve ordered elsewhere. It is a thin, crispy crepe made of cream of wheat and rice, grilled with onions and mildly spicy chilies. It has been too long since my visit, but now I’m wondering if I got the onion rava masala dosa, which is the same thing but stuffed with potatoes and onions. For a dollar more, that’s probably what I would have ordered! Anyway, it was awesome, and I could use one of these right now.

This was garlic naan, soft and fluffy bread baked in a clay oven called a tandoor. If you’ve ever had Indian food anywhere, you have probably tried naan, and you know how delicious it is. And garlic only makes things more delicious!

These were large, fried puffy bread called batura. They are often served with stewed chickpeas as chana batura (including at Woodlands), but these were on the bread menu without the chana. They are awesome, no matter where you order them from. Anyone remotely skeptical about trying Indian food would love these. Go ahead, take those batura.

Boy, I really carb-loaded at this meal! This is what I get for going alone on a whim, without having studied the menu in advance, and without having more experienced Indian food lovers joining me. Writing about this meal so many months later, I was reminded of the cafeteria at the Hindu Society of Central Florida in Casselberry, one of the greatest hidden treasures in the entire Orlando area. Guided by a knowledgeable friend and joining other friends, that was the first place I ever tried vada, dosa, sambar, and coconut chutney, many years earlier. I guess I defaulted to familiar favorites at Woodlands.

But to wrap up this review, Woodlands is one of Orlando’s best-known and best-loved Indian restaurants, and I guarantee that you won’t miss meat if you go there, with all the delicious, flavorful vegetarian options to choose from. I love meat, but I was overwhelmed by all the choices, and I really enjoyed everything I tried. Whenever I make it back (and who knows when that will be), I would love some suggestions of what to order next time!

HMS Bounty (Los Angeles)

HMS Bounty (http://www.thehmsbounty.com/) is a beloved dive bar in Los Angeles’ vibrant Koreatown. Named after a British ship where sailors staged an infamous mutiny (you may have seen the 1962 movie Mutiny on the Bounty with Marlon Brando), the bar is nautical-themed, but not in a cheesy way. Just don’t let “dive bar” dissuade you, because it’s a cool, dark room with a lot of character (dig those red leather booths, one of my favorite bits of recurring decor in L.A. dining and drinking establishments), history (it opened in 1962 — the year that movie came out! — on the ground floor of an apartment building dating back to 1924), and most importantly, super-solid food.

Before my L.A. work trips, I often consult websites like Eater for recommendations, and they listed HMS Bounty on their lists of The 38 Best Restaurants in Los Angeles (as of this writing, I’ve been to four), 20 Classic Los Angeles Restaurants Every Angeleno Must Try (five so far!), and The Best Dive Bars in Los Angeles. The restaurant was even a filming location in season 1, episode 11 of Mad Men (a fantastic show I loved), where Elisabeth Moss’ audience point-of-view character Peggy Olson went on a date to a seafood restaurant, “La Trombetta.” Season 1 was set in 1962, so the vibes were perfect, like everything else on that show. A different season 1 episode of Mad Men filmed at The Prince, another classic Koreatown restaurant with similar vibes and decor (and surprisingly good Korean food), so they were pros at capturing L.A.’s enduring old-school cool and making it stand in for early ’60s New York City.

After teaching an evening class on one of my L.A. visits, some students invited me out to dinner with them, and I was so honored, of course I agreed. We walked to HMS Bounty (which was their idea, not mine) and proceeded to share several plates while chatting and decompressing from the school day.

Fried calamari was on point, with a nice, light breading and a tender texture. No rubber bands of squid here! I think the sauce turned out to be cocktail sauce rather than marinara, which surprised me in the moment.

As my longtime readers know (the couple dozen of you), I will order onion rings anywhere and everywhere they are available. These were really good, with a completely different kind of batter than the calamari that was crispy, stayed on, and the rings weren’t too thick or too thin. It was a generous portion for $6. RING THE ALARM!

I was blown away by these thick, meaty, tender, well-seasoned hot wings, which were mildly hot, if anything. I’ve written before about my contempt for tiny, dry, crunchy sports bar-style wings, but these were the complete opposite. They were honestly in the Top Ten wings I’ve ever had anywhere.

I don’t think I ever got a piece of fish from this fish and chips platter, and I might have grabbed a single fry, just for the experience of it all. The menu said all entrees (including these fish and chips) were served with mashed potatoes and vegetables, but I honestly don’t remember if they arrived on a separate plate or not. If not, nobody noticed or complained.

But because I always study menus in advance, this is what I really wanted to try: sautéed sand dabs, a kind of fish that I’ve never seen on any menus in a lifetime in Florida, but I’ve already been to two restaurants in Los Angeles that serve them (both old-school places, if that makes a difference). I will review the other one at some point in the future, because I’d still love to return there.
How often do you get to taste a completely new, unfamiliar fish, especially by the time you hit your 40s? These sand dabs were mild and tender (definitely not a “fishy”-tasting fish), probably lightly dredged in seasoned flour. I was so happy to try an all-new, all-different fish! By the way, sand dabs are a flat-bodied fish related to the flounder.

The one thing we didn’t order that we probably should have was the “famous baseball steak,” which the Eater writeups had mentioned. But there was plenty of food to go around, and nobody left hungry or disappointed.

This group of brilliant, ambitious, warm, welcoming students that invited me out was all about sharing food (although I think I was the most interested in the onion rings and sand dabs) and spirited conversation. It was a delightful dinner with even better company, and I was so honored to be there for multiple reasons. I mean, most of my readers have been students at one point or another, but how often have you ever wanted to hang out with your teachers or professors socially? Has that ever happened?

I can’t imaging too many L.A. tourists making a special trip to HMS Bounty (but if you do, more power to ya!), but it is definitely a place that locals should pop into at least once. With all that history, timeless cool vibes, and much better food than one might expect, it would be worth checking it off your lists. And as I’ve gotten older, I’ve realized I really like dark dining rooms, even if I sometimes need reading glasses to make out the menu. That lovely dinner felt like I was transported to a different time and place, if only temporarily, and that’s what a really nice restaurant experience should be able to do.

Art’s Sandwich Shop

Art’s Sandwich Shop (https://artssandwichshop.com/) is another local legend — a family-owned restaurant that opened in 1972. As far as I’m concerned, that makes it a historic restaurant here in Orlando. When I recently visited its Orange Blossom Trail stand-alone building, it looked like very little has changed in the 50+ years since it opened, and I mean that in a good way — see also other venerable sandwich institutions like Beefy King and Gabriel’s Subs.

Longtime readers, the stalwart Saboscrivnerinos, know I will order an Italian sub wherever they are available. Art’s version is called the Stinger, and it comes with genoa salami, ham, capicola, provolone cheese, lettuce, tomato, onion, and vinaigrette dressing on a lightly toasted white sub roll.

It’s not the biggest or the fanciest Italian sub, but it really hit the spot. I liked how the roll was soft yet crispy from being toasted, along with the additional crunch of the shredded iceberg lettuce and onions, and the tangy sweetness of the dressing tying it all together and acting as a “sandwich lubricant.”

They offer homemade chili, which is something else I always feel obligated to try anytime I see it on a menu. Everyone’s version of chili is different, and as far as I’m concerned, there is something unique about every cup, bowl, or pot of chili that makes it worth sampling. Shredded cheese was a 50-cent upcharge, a no-brainer as far as I was concerned. It was a good, basic chili, the kind you might whip up on a cold day with some ground beef and stuff in your pantry and spice drawer, and there isn’t anything wrong with that!

I’m also a sucker for pasta salad, and I was surprised that Art’s pasta salad uses linguini noodles rather than something like elbows or twists, tossed in the same tangy-sweet Italian dressing with fresh diced tomatoes. That’s honestly a first for me.

I also ordered the cheesesteak, with thin-sliced (“flaked”) sirloin steak cooked on the flattop grill with onions and Art’s own special seasoning (I have no idea what the special seasoning is). I asked for grilled onions and hot peppers to be added on (they use banana peppers), and I enjoyed this one back at home.

I heated it up in the toaster oven, and it was tasty.

I still give the award to Cavo’s Bar & Kitchen and John and John’s – A Pizza Shop for serving the best Philly cheesesteak in Orlando (same sandwich, same owners), and I will go to bat for the non-traditional cheesesteak at the aforementioned Gabriel’s Subs, since it tastes like a White Castle or Krystal slider. But Art’s is such a classic, I’m still glad I tried it.

Art’s Sandwich Shop is so far out of the way for me, it took a special trip just to try it, but I’m glad I finally did, especially after 20+ years living in Orlando. It’s amazing to me how it has stayed in business in the mostly industrial area it’s in, without much of a “cool factor” to bring in diners from elsewhere in the city. But I think it’s the lack of a cool factor that makes Art’s cool. It’s completely unpretentious, old-school, and I’m sure they’re making everything the same exact way they always have. That kind of consistency is rare, and I’m sure their loyal fanbase appreciates them for it. Art’s is definitely one of those “if you know, you know” kind of restaurants, and now I know! (And knowing is half the battle.)

Bites and Bubbles

Bites and Bubbles (https://www.bitesbubbles.com/), located in the Mills Park shopping area at 1618 North Mills Avenue in Orlando, serves contemporary American cuisine with European flair. You might detect a slight French accent (hon hon hon). It is located right next door to Yamasan, a Japanese restaurant my wife and I loved when we discovered it this past summer. Now we have two new favorites next door to each other!

Bites and Bubbles is owned and operated by Eddie Nickell and Nicholas Olivieri, two restauranteurs who have had other successes around Orlando over the years. My wife and I had dined at two of their past restaurants, Prickly Pear (a Southwestern concept in downtown Orlando, bringing a much-needed and now much-missed cuisine to town) and Bananas (a diner that was the previous tenant of the current King Cajun Crawfish space in the Mills 50 neighborhood), and I always liked them. We never made it to Funky Monkey or Nick’s Italian Kitchen, but those were their places as well, and some of my readers may share fond memories from all of their spots. But it seems like Bites and Bubbles has been Nick and Eddie’s greatest hit so far, and now I see exactly why. The menu is incredible, and the service was impeccable.

I had been wanting to come here for several years, but because it is not open for lunch or on Sundays, I work late during the week, and my wife and I rarely go out to dinner (believe it or not), it felt like the universe was conspiring to keep us away. But finally, with about a week left in Orlando’s annual Magical Dining promotion, we made it for dinner on a weeknight and were able to snag a reservation for a comfortable table indoors. They also have a covered outdoor patio and rooftop seating that must be lovely in the winter, but it was still too muggy in September, and it also looked like rain.

For those who are unfamiliar, Magical Dining comes around every September, when some of the nicest restaurants in and around Orlando offer a special prix fixe menu where you choose an appetizer, an entree, and a dessert (from a list of three or four of each) for either $40 or $60, and some of the bill goes to support a different charity every year. This year, the charity is the REED Charitable Foundation, which promotes children’s literacy, specifically reading instruction and educator training. As if we weren’t already on board with the concept, I’m a librarian, and my wife, Doctor Professor Ma’am, is a college professor, so the cause is near and dear to our hearts. I’m so glad all these restaurants are helping.

And on top of the charitable donations, Magical Dining is a perfect opportunity to try new restaurants that tend to be more on the upscale side (which we rarely go to), and to sample more dishes than you normally might. Bites and Bubbles offers a $40 menu, which was definitely easier to swallow than the $60 options elsewhere, and it included most of the decadent dishes on their regular menu. That’s an offer we could no longer refuse, so it was the ideal time to finally visit.

The interior is a beautiful space with sexy decor, blending baroque and modern styles. There are plenty of red accents to break up the darker colors, and here in late September, they have put up some tasteful Halloween decorations (note the skull on the bar below). There are no booths, but we were seated at a table with comfortable chairs.

They offer a huge wine list (I believe curated by Nick), lots of beers, and a vast selection of cocktails with clever names. My wife is always happy to see mocktails available, so she ordered this drink called a gingerberry fizz that was spicy ginger beer (non-alcoholic, natch) mixed with cranberry juice and garnished with a slice of lime. She liked it, and it sounded really refreshing. She hates spicy food, but loves really spicy ginger beer. That stuff is nothing like the ginger ale people drink on airplanes!

Our server Julian dropped off the first of many special surprises of the evening: an unexpected appetizer featuring house-made pimento cheese (always a favorite of mine) topped with jammy roasted tomatoes in one bowl, some vegetables in another bowl (fresh carrots, marinated gigante beans, pickled okra, fresh and crunchy carrots, and a slice of grilled eggplant), and some toasted baguette slices and water crackers for spreading and dipping. I didn’t even know this was an option, and it definitely wasn’t part of the Magical Dining menu! Note the whimsical Halloween-inspired three-bowl setup, too.

My wife loves winter root vegetables, so she was very tempted by the butternut squash bisque, even though it wasn’t one of the Magical Dining options. Since we are a fun couple who know how to party, she went for it. The bisque was thick, rich, creamy, savory, and slightly sweet, and that is whipped cream and some toasted pepitas in the center. It was a perfect soup for the fall (by which I mean the season, but it would also be a comforting soup to take the edge off the end of civilization).

For her Magical Dining appetizer, she chose the escargot, which I would have definitely ordered if she didn’t. It was a generous portion of gastropods for this pair of gastronomes, and it was so nice that they were all removed from shells and resting in the thick, savory brandy mustard crème sauce. (The three shells were strictly decorative, but including the shells is de rigueur for serving escargot, whether you have to dig them out of the shells or not.) For those who haven’t tried escargot, yes, they are snails. They are traditionally served in garlic and butter, so they taste like garlic and butter, but these had an interesting flavor, both earthy and ocean-y, plus what they picked up from the sauce. They have the consistency of mushrooms, a little firmer and chewier than tinned oysters or mussels. Did I use that nice toasted bread to soak up all the brandy mustard crème sauce? You better believe it.

My Bites and Bubbles-obsessed friend had told me you could order a second appetizer for Magical Dining instead of a dessert, and our wonderful server Julian confirmed that. I would have loved to try all four of the apps, but we made out like bandits, being able to get three of the four.

This app is their fried goat cheese, which is a large, round patty covered with crispy, golden-brown panko bread crumb and almond breading. The inside was equal parts creamy and funky, like goat cheese should be. It was served on a toasted baguette slice, topped with more of those terrific roasted tomatoes, and served with the most delicious fruit salsa, blackberries, fresh basil leaves, and the first fresh figs I’ve had all year. It was a wonderful combination of sweet, savory, tangy, creamy, crunchy, soft, and sticky, and it was plated like a work of art. The presentation made me think of the gorgeous dishes food stylist Janice Poon created for the Hannibal TV series, so artful and beguiling even when they were macabre (although this app was anything but macabre).

This was my second app, another beautiful tableau: house-made pork liver paté that was savory and salty and not a uniformly smooth texture throughout, so it was a fun experience spreading it on the toasted baguette slices and water crackers and dipping it in the grainy mustard. (I am truly, literally obsessed with mustard, so I really should have gotten the name of that mustard they used or found out if it was made in house.) Like the goat cheese app, this one came with so many accoutrements to make each bite a unique pleasure of tastes and textures: the bread and water crackers, the mustard, house-made cornichons, marinated gigante beans, drops of balsamic glaze, more fresh figs (that paired perfectly with the balsamic glaze), a sprig of fresh dill, and my favorite of all, the balsamic-marinated, grilled cipollini onions at 11 and 3 o’clock. I’ve only ever seen them in the olive bar at Whole Foods, where they are very expensive, but I could eat those like candy. As much as I love the things that go onto a charcuterie board, I never order them when I’m out at a restaurant. I’d rather snack on all that stuff at home, and then I always get the thought “Why should I put this on a board when I can put it on bread, which is an edible board?” And then I recreate THE SANDWICH. But this pristine pork paté plating restored my faith in charcuterie boards.

With four entrees to choose from, my wife went with the duck confit, a classic French recipe for preparing a duck leg quarter (including the thigh) by curing it with salt and herbs, then slow-roasting it in its own rendered fat. I tried duck confit for my first time earlier this year at a legendary Los Angeles restaurant I haven’t reviewed yet, and I think this was my wife’s first time. However, never content to do things the easy or expected way, Bites and Bubbles served their duck confit like an upscale take on a classic Thanksgiving dinner, with country cranberry stuffing, mashed sweet potatoes, cranberry relish, and duck gravy with diced carrots, served with haricots verts on the side (that’s green beans for you non-Francophiles).

She loved it! She typically doesn’t like things covered with gravy or any kind of sauce, but she ended up loving the rich duck gravy they used. She normally doesn’t like Thanksgiving stuffing either, but she said that was her favorite part! She was also pleasantly surprised that the mashed potatoes turned out to be mashed sweet potatoes, which she greatly prefers.

As for me, I was tempted by all the entrees. I might have chosen the classic French dish beef bourguignon, which is canonically Superman’s favorite meal in DC Comics (although he likes his with ketchup because he is still that farm boy from Smallville, Kansas). Unfortunately, that dish includes mushrooms, which, much like Kryptonite is for Superman, are my personal Kryptonite.

So instead I chose one of my favorite meals, a braised lamb shank. This is one of my favorite things to eat in the world, and I love ordering them at Turkish and Greek restaurants. In fact, I love braised lamb shanks so much that I learned how to make my own in a rich, thick sauce of crushed tomatoes, onions, roasted red bell peppers, and hot cherry peppers. My sauce takes on so much rich lamb fat, and it makes a perfect pasta sauce that lasts for days after all the meat is gone. I usually braise mine for five to six hours until the meat is literally melting off the bone, but I could tell this lamb shank wasn’t cooked quite as long, since it held its form better, clinging to the bone. It was tender and unctuous in its own tomato broth, and I tasted cumin as the main flavor in there. it was served on a bed of mashed potatoes (not mashed sweet potatoes this time), with haricots verts and fresh dill on top, and it was lovely. I ate most of this dish at home the following day, since another distraction arrived at the same time.

One Bites and Bubbles specialty I’ve been hearing about for years is their duck fat-infused burger, and even with all our other delicious food, it was such an ordeal to finally make it there for dinner, we couldn’t leave without sharing it. I’m so glad we did. It consists of two smash-style patties cooked in duck fat, shredded lettuce, a tomato slice, thin-sliced pickles, and house sauce on a soft and fluffy brioche bun. It also comes with Swiss cheese, but my wife doesn’t like cheese on burgers, so Julian brought the two slices of Swiss on the side for me. In fact, she doesn’t like dressed burgers or buns, so I slid the bottom patty out for her, threw the cheese on the other patty, and ate the burger in the form of an actual burger, as intended. It was like a fancy version of a Big Mac, especially with the flavor of the lettuce, pickles, and tangy sauce that was reminiscent of McDonald’s “special sauce.” Of course, long time Saboscrivner subscribers should remember that McDonald’s totally ripped off their Big Mac from the Original Double-Deck burger, the most popular burger from legendary Los Angeles-area diner Bob’s Big Boy, which was once a national chain.Even though I like ketchup on burgers, I didn’t add any, because I wanted to taste the meat and the combination of Chef Eddie’s intended flavors without the strong flavor of ketchup horning in. The fries were a $4.99 upcharge, but so worth it. They were Sidewinder fries, which are among my favorite fries due to their crispy, crunchy outer layer. We were too full to mess with them, but they crisped back up just fine in our toaster oven today.

My wife is much more of a dessert person than I, but I made my choice to go with two apps instead. Nothing would sway her from the chocolate fudge layer cake, drizzled with chocolate sauce and topped with a dollop of whipped cream, a buttery, shortbread-like cookie, and a Pirouline rolled wafer cookie filled with chocolate or hazelnut spread. Like everything else in this glorious epic dinner, the presentation was stunning, and she said the cake itself was superb. She brought about half of it home and said it was even better — even more moist — after a night in the fridge!

And this is when Bites and Bubbles outdid themselves again, bringing out a second dessert that wasn’t even one of the Magical Dining options: their pistachio gelato affogato. We never saw it coming and didn’t ask for it, so it was the most pleasant of surprises: scoops of pistachio gelato, mini bombolini (like little Italian doughnut holes filled with custard), crushed pistachios, more of the buttery shortbread-like cookies and Piroulines, and dollops of whipped cream. It was an affogato because it came with a shot of espresso we were supposed to pour over it, but my wife never drinks coffee after 3 PM, or it will literally keep her up all night, which means we would both be up all night. Instead of pouring the espresso over this lavish, decadent dessert to make it a true affogato, I dunked the bombolini and cookies in the tiny metal cup of espresso to make my own wee, personal affogato.

I can’t get over the incredible food at Bites and Bubbles, the artful presentations, the intimate setting. But I have to rave about the service even more. Julian was one of the kindest, most knowledgeable, most patient servers we’ve ever encountered in Orlando, and Nick and Eddie were the hosts with the most. They came to our table to personally check on us and did everything in their power to give us one of the nicest dinner dates we’ve ever had, anywhere.

Have you ever seen Goodfellas, Martin Scorsese’s 1990 masterpiece when Henry Hill (the late Ray Liotta) takes his girlfriend Karen (Lorraine Bracco) on an extravagant date to the Copacabana nightclub, and a long, uncut tracking shot follows them from the kitchen entrance through the bustling restaurant, where everyone is being so nice to them, moving a table right up in front of the stage, doing everything they can to give them an unforgettable, glamorous experience? Well, that’s how I felt, taking my wife to Bites and Bubbles for the first time. I don’t think I’m a particularly cool guy, and I always say that I’m no influencer, nor do I want to be. But they made us feel so welcome and so special, like a couple of big shots, and I’m pretty sure that anyone who dines at Bites and Bubbles, whether Magical Dining is going on or not, will get that kind of warm reception. I can’t recommend it highly enough or rave enough about this dinner we enjoyed there.

Of course, we returned home with enough leftovers for a few more meals because we went a little wild there, but now that we’ve experienced Bites and Bubbles, I have no doubt we’ll return, and hopefully sooner rather than later. If you have a hot date, friends in from out of town, dinner with parents (who actually like trying new things, unlike our parents), or something to celebrate, this is probably one of the best restaurants in Orlando for a special occasion dinner to commemorate something like that. Ask for Julian, and leave yourself in Eddie and Nick’s capable hands. They will treat you right!