Desserts – Page 8 – The Saboscrivner

Chain Reactions: Hawkers Asian Street Fare

The pan-Asian restaurant Hawkers (https://eathawkers.com/) started as a small, hip, industrial-looking modern space on Mills Avenue, in what may be Orlando’s best neighborhood for dining out, Mills 50. Since 2011, it has expanded into ten locations in multiple states, and for good reason: it’s terrific. We’ve gone countless times since it opened, almost always to that original location.

Hawkers specializes in diverse street food specialties from China, Malaysia, Thailand, Vietnam, Japan, Indonesia, Singapore, Korea, and more. Portions are relatively small, so it’s a great place to go with a group and share lots of dishes. And very few items on the menu are over $10, so you don’t have to worry too much or feel too guilty ordering more than one dish to sample new things.

Hawkers is a real treasure, and it has emerged as one of my favorite restaurants to bring out-of-town visitors — a perfect distillation of Orlando’s multicultural culinary scene, especially its Asian influences. It has impressed good friends from far and wide when they come to visit, and in the meantime, it has become a safe, reliable place to bring my wife when one or both of us have a hard time deciding what sounds best. If you want something healthy or heavy, meaty or veggie, cool or spicy, noodles or rice, soups or salads, and now even a sweet treat of a brunch, Hawkers will have something you like.

For my most recent visit, I caught up with an old friend with connections to my old Miami friend group, who I then got to know better while we both studied in Gainesville. I hadn’t seen him since 2006, which is insane. In that time, we both met amazing women and got married, and he had kids. It’s crazy! Life happens. He happened to be in Orlando for work that day and looked me up, hoping to meet for dinner and remembering I’m the guy who knows where to eat around here. I was so glad to catch up with my old friend, and I knew Hawkers would be the perfect place to get together. I have yet to meet anyone who isn’t amazed and astonished by it.

For this dinner, I started us out with an order of roti canai, which are buttery, flaky Malaysian flatbreads. Think about a really good, fresh, fluffy flour tortilla getting it on with a layer you peel off a delicate French croissant, and you’ll come close to the glory and grandeur of a Malaysian roti. An order of a single roti with a cup of curry sauce for dipping is $3, and each additional roti costs $1.50. Count on ordering at least one roti for everyone in your party, and I guarantee you’ll want more. Even people with the most unadventurous palates will love these, although those people might want to forego the curry sauce. If you have kids, they will love these things too.

I also requested an order of Korean twice-fried chicken wings ($8), which are my favorite wings anywhere, ever. My wife agrees, and so does my best food friend (BFF) who lives in Miami. And now, so does this old friend. These are huge wings, with the thickest, crispiest breading, slathered in a sticky, sweet, spicy, garlicky gochujang sauce and topped with crushed peanuts, sesame seeds, and fresh cilantro. An order of five wings costs $8, and my friend liked them so much, he ordered more.
These wings made my Orlando Weekly list of five favorite dishes of 2017. They are perfect in every way. They’re thick, meaty, juicy, crunchy, sweet (but not too sweet), and spicy (but definitely not too spicy). I hate the tiny, dry, burnt-to-a-crisp sports bar wings that too many restaurants and bars serve, slathered in oily hot sauce designed to burn on the way in and the way out. To me, there’s no point to even eating wings like that. They’re just sad. These Korean twice-fried wings are the opposite: pure happiness.

Next up were the chicka-rones ($6), crispy fried chicken skins tossed in jerk seasoning. The menu says these are Filipino-style. I loved them, especially as a nice alternative to pork rinds (AKA chicharrones, hence the clever name of this dish), which can sometimes be too hard to bite through, or so crunchy they can shred the inside of your mouth. For the first time ever, I recently fried up my own chicken skins at home into a crispy Jewish delicacy called gribenes, and rendered the fat (schmaltz) for cooking with later. Fried chicken skins are so much lighter and less oppressive-feeling than pork rinds, so I’m definitely a convert.

My friend was craving something spicy, so he went with a dish I had never tried before: Kin’s prawn mee ($9), a hot noodle soup with spicy prawn broth, shrimp, chicken, wheat noodles, hard-boiled egg, yow choy (Chinese greens), bean sprouts, and fried shallots. He was sweating, but he loved it. I might order this in the future, since he was so enthusiastic about it.

And I also picked a new noodle dish, knowing those are always safe bets. This was the Yaki udon ($8.50): thick and chewy udon noodles (always a favorite), chicken, eggs, onions, spring onions, and carrots. It comes with bean sprouts too, but I am not the biggest fan, so I asked them to hold the bean sprouts — never a problem at Hawkers. It had pretty mild heat, but it was pleasant. We both enjoyed this one, and I’d totally order it again. In the past, I have loved so many of Hawkers’ noodle dishes: curry-seasoned Singapore mei fun with chicken and shrimp, beef haw fun (with wide, flat noodles, similar to the beef chow fun I order at almost every Chinese restaurant that offers it), char kway teow, and spicy pad Thai. Now I’m adding the Yaki udon to this all-star lineup. The only problem in the future is what to choose: an old favorite or an exciting new possibility. You can’t go wrong either way, trust me.

Anyway, I parted ways with my old friend after dinner, determined to keep in touch better and not let thirteen more years go by. He seemed to really enjoy the restaurant and our menu selections, which I totally expected, but the last thing I ever want to do is recommend something that disappoints, staunch Saboscrivner subscribers included. A bad meal always depresses me, because not only is it a bad meal, but there’s the opportunity cost of not being able to enjoy a good meal in its place. I can safely say that Hawkers is a crowd-pleaser, and if you haven’t given it a chance yet, you won’t be sorry.

In fact, to sweeten the deal, Hawkers started serving brunch recently, but only on weekends and only at their newer, larger location in Windemere, much further from where we live. People’s photos of the new menu items looked enticing, so my wife and I recently took the trip out there, a few weeks after they rolled out the brunch menu, figuring they would have time to work out any potential bugs. Though we were one of the first parties to arrive when the restaurant opened that morning, it took an extraordinarily long time for us to get seated. I normally don’t remark on things like this on my blog, but it seemed weird, given that the restaurant was completely empty after just opening for business, with lots of staff available. We couldn’t help but be amused by one woman who (politely and diplomatically) complained about the delay before leaving. My wife expressed a gesture of solidarity with her as she walked out, and then I figured we were going to get lousy service and would end up feeling like chumps. But once we finally got seated, the service improved exponentially, and it was worth the wait.

I’m a huge Wu-Tang Clan fan, so I marked out when I saw this brunch item called Hash Rules Everything Around Me. How could I not order that? Dolla’ dolla’ bill, y’all! The dish included fried pork belly, crisp tater tots, bell peppers, and onions, topped with an egg fried over easy, smothered in curry gravy. Everything about this dish worked for me, with the runny richness of the egg cascading down and melding with the spicy gravy, forming a killer sauce for those tots. They were the best tots I’ve ever had, and the pork belly was everything I love about pork belly — a crispy (but not crunchy) exterior, giving way to smooth, unctious, yielding deliciousness.

Xiao long bao, AKA soup dumplings! On the Orlando Foodie Forum on Facebook, people had been hyping these up for years and bemoaning their absence in Orlando before they popped up on a few local restaurants’ menus recently. Hawkers was the first or second to offer these steamed classics in town.

Frankly, I think they’re kind of messy to eat, and dare I say it — more trouble than they’re worth. If you don’t eat the whole thing in one bite, the broth leaks out, and if you do eat the whole thing in one bite, you can burn a layer of skin out of your mouth.

Think about how perfect a pizza is, and then consider the calzone — everything you love about a pizza, but the inverse. Not bad, per se, but inside out and a little awkward to eat. Now think about a bowl of good wonton soup. Are you envisioning it? So warm and comforting! Well, the xiao long bao is the calzone version of wonton soup, with pork, crab, and broth inside the wonton, each soup dumpling its own little microcosm.

Even for brunch, we couldn’t go to Hawkers and not order the twice-fried Korean chicken wings. Yes, don’t worry — many of your regular favorites are still available on the brunch menu. Check the website to confirm, though! These wings were as sticky, sweet, and spicy as usual.

This was a brunch dish that might as well have been on the dessert menu: the Hong Kong bubble waffle, stuffed with whipped cream, fresh lemon custard, strawberries, blueberries, and blackberries. If you’ve never had a bubble waffle, remedy that. It is sweet and eggy with the lightest, crispiest outer shell, but so soft and fluffy inside. This one got soggy and cool quickly due to the whipped cream, but was still tasty.

I can see bubble waffles being a very satisfying street food, especially if you just get handed a warm waffle and eat it by tearing bubbles off or just biting off a bubble at a time. The whipped cream and especially the lemon custard would have been better as dips for the waffle itself, rather than being served inside of it to make the whole thing soggy.

And this sweet brunch dish (pretty much another dessert) was called Stacks on Stacks: Japanese souffle pancakes, so trendy and Instagrammable. The pancakes were tall, thick, and very jiggly and fluffy, served with bananas, Nutella, whipped cream, and drizzled with a housemade sesame peanut sauce. (Fo’ drizzle.) I didn’t think this was that fantastic. The pancakes were kind of doughy and a little dry, even with all the toppings. I honestly prefer IHOP and Cracker Barrel pancakes, and I’m not that big on Nutella, sesame, or peanuts. This dish just wasn’t for me, but I suspect many of my regular readers and “brunch squad” types will love it.

I always order a Vietnamese iced coffee at Hawkers, especially if I’m going to have anything spicy. It’s one of the only coffee drinks I’ll drink, rich and sweet with condensed milk. I like my coffee like I like my women: rich and sweet with condensed milk, and ready to jolt me awake. That morning, my wife ordered a “mocktail” called the Tang Dynasty, with tangy pineapple juice, orange juice, tamarind, salt, and ginger ale.

I’m generally not a brunch fan — my regular readers know I consider it a disappointing ripoff of a meal, especially since neither of us drink — but I’m glad we experienced the new brunch at Hawkers once. I don’t think we’ll rush back, but mostly because the Windemere location is quite far from us. We’re still huge fans of the tried-and-true original location for lunch and dinner, especially those Korean twice-fried wings, the roti canai, and all those noodles. And if you come to visit me from a town that doesn’t have a Hawkers location yet, we might just end up there. So far, all the friends I’ve dragged there have emerged huge fans, so watch out!

Paris Banh Mi Cafe Bakery

One of Orlando’s culinary highlights is its burgeoning Vietnamese restaurant scene. The Mills 50 neighborhood near downtown Orlando (the intersection of Mills Avenue, AKA Highway 17-92, and Colonial Drive, AKA State Road 50) might be the best part of town for dining out, period. We have the most Vietnamese restaurants centered around there, plus lots of Vietnamese and other Asian markets. Vietnamese cuisine carries some French influences, from delicate pastries to banh mi, sub sandwiches with various cured meats and pickled vegetables on perfect crisp baguettes. Even Vietnamese iced coffee, or cà phê sữa đá, is a strong dark roast served over ice with sweetened condensed milk — ooh la la, hon hon hon! So rich and sweet, refreshing and delicious. I like my coffee like I like my women: rich and sweet, refreshing and delicious.

Amid all our other Vietnamese options, we have a new choice that just opened recently and is getting plenty of well-deserved foodie buzz: Paris Banh Mi Cafe Bakery (https://parisbanhmicafebakery.com/). It’s not a full-service, sit-down restaurant, but a casual cafe, wide open with modern decor, specializing in banh mi sandwiches, baked goods, and tasty beverages. You order at the counter, but first you have to run the gauntlet of all those beautiful, fresh-baked pastries on display.

I arrived after the lunch rush on Independence Day, after treating myself to a mid-morning showing of the new Spider-Man sequel on a day off work. The baked goods were picked over, but there was still plenty to choose from:

When you enter, grab a tray and a pair of tongs, because you can start serving yourself on your way up to the counter. A hungry or sweet-toothed person can do a lot of damage, but at least these pastries aren’t expensive, so you can make some choices and have a good time with a mostly-clear conscience.

I had been warned to not miss these flaky round pastries stuffed with savory seasoned ground beef. They were kept in a separate glass case on top of the front counter, being kept warm. As soon as I saw them, I knew I would have chosen one anyway. I can’t recommend them highly enough, especially at only $2:

I selected an assortment of five pastries to bring home to share with my wife, but a kind gentleman who worked there advised me of their special deal of buying five and getting a sixth free. How could I refuse? So I walked out with a flaky margherita pastry with tomato filling (top left; $3), a cheese croissant that was much more like a cheese danish (top middle; $2), a sweet cheese blueberry croissant (top right; $2.80), the warm, meat-stuffed pastry that rang up as a pate chaud (bottom left; $2), a mozzarella and tomato sauce-filled pastry that was kind of like a really good pizza Hot Pocket (bottom; $3), and a sweet, buttery, flaky kouign amann (the round one on the right; $2.80).

Here is the banh mi menu, at last! These are a bargain at $5 each, and they are extremely high-quality, especially the fresh-baked baguettes, so crispy outside and so soft inside. I’ve had some banh mi served to me on stale baguettes that shatter when you bite into them, and a couple you could use as baseball bats, but I can’t conceive of such a thing at Paris Banh Mi. I ended up choosing a B1 special combination, with several different cold cuts (served cold), and a B2 grilled pork (served warm), both to go.

Here they are, unwrapped back at home. I’d definitely rank them among the best banh mi in a city blessed to have lots of good ones to choose from.

Here is the drink menu, also posted above the counter. The Paris By Night latte looked beautiful, and you can never go wrong with iced coffee or Thai iced tea, but I chose a drink I’ve been hearing about for months but haven’t had a chance to try yet: milk tea with cheese foam ($5).

This was my cool, creamy milk tea with cheese foam. It’s not as weird as it sounds, I promise. The milk tea is sweet and refreshing, and never tastes too much like tea to me, but I’m okay with that. The foam at the top is kind of like a sweetened cream cheese, but not thick and solid like cheesecake. It’s sticky and frothy and a little salty — more like thicker, sticky, salty whipped cream. Go ahead and giggle — get it out of your system — but I swear it works. I enjoyed this drink and would totally order it again.

On my way out, I took some more photos of the beautiful cakes, eclairs, napoleons, macarons, tarts, and other pastries in their glass cases up front. Things like this never tempt me that much, but I have no doubt each one would be wonderful. My parents, who are definitely not adventurous eaters, go gaga over French pastries like these, so I’d love to take them here if they ever make it up from Miami to visit us. No pressure, though! (I know they read my blog and wonder how I got this way.)

Best of all, on this visit — my first visit — someone called my name, and it was three friendly and delightful regulars from the Orlando Foodie Forum, the Facebook group that inspires my food blogging, and hopefully I inspire some of them with my recommendations right here. Even on a national holiday and a day off work, after seeing Spider-Man and picking out delicious food to bring home, the biggest treat of all was meeting Rasha, Brian, and Yousuf. They were warm and welcoming — fellow foodies I had never met before, but they recognized me and were kind enough to introduce themselves and make that connection. This was their second time getting food from Paris Banh Mi Cafe Bakery, and I think they’ve even returned since last week. I can’t blame them. I already knew they had impeccable taste, and this place is GOOD.

When you make it to Mills 50, it’s hard to choose where to eat. You can have spicy Szechuan Chinese at Chuan Lu Garden, cool and refreshing Hawaiian poke at Poke Hana, or endless Vietnamese restaurants like Pho 88 — all reliable recipients of the Saboscrivner Seal of Approval. But no matter where you go for lunch or dinner, consider saving some room for a sweet dessert, a snack to go, or some frothy milk tea (and don’t forget the cheese foam!) at Paris Banh Mi Cafe Bakery, or make a special trip there for some of the best banh mi in Orlando. It’s a welcome addition to the neighborhood, and I’d be shocked if anyone visited and couldn’t find something to love.

The New York Adventure Part 3: Junior’s

One thing New Yorkers and well-traveled foodies always warn people about is to NEVER EAT IN TIMES SQUARE. It’s tourist trap central, featuring comically large, multi-story versions of national and worldwide chain restaurants. That’s where you have your oversized Olive Garden, your astronomical Applebee’s, your stupendous S’barro (someone once said they have the best pizza in New York!), and I swear we passed some kind of combination prodigious Planet Hollywood and brobdingnagian Buca Di Beppo. (“I’M AT THE PLANET HOLLYWOOD! I’M AT THE BUCA DI BEPPO! I’M AT THE COMBINATION PLANET HOLLYWOOD AND BUCA DI BEPPO!”)

But when we took a cab down to the Richard Rodgers Theatre to see Hamilton (only the greatest musical of all time!), my wife and I both clocked Junior’s (https://www.juniorscheesecake.com/), another one of those legendary, old-school Jewish New York restaurants. I was a little surprised to see it, because I thought Junior’s was a Brooklyn thing, and I knew we weren’t going to make it into Brooklyn on this trip. I barely gave it a second thought, because on the rare times we go to concerts, plays, and stand-up performances at home, my wife is usually too tired to go out for a bite afterwards. When I lived in Gainesville (go Gators!), I loved going out for food with my friends after a show. To this day, food always tastes the best to me at night, after doing something fun.

But after being completely blown away by the awesomeness of Hamilton, my wife said she could eat, and we both immediately thought of how close we were to Junior’s. It turns out there are two separate Junior’s locations in the Times Square/Broadway area, and they’re open late to accommodate the after-show crowd. Little did we know that we would end up taking in a second Broadway show on this trip, or that we would end up at both Junior’s locations! I’m so glad we did, though. Since this was the only restaurant I didn’t research in advance, it ended up being the most pleasant surprise.

This is the 45th Street Junior’s location, at 1515 Broadway. It looks old, but it was founded in 2006. (The original location in Brooklyn was founded by Harry Rosen in 1950.)

Like so many of the iconic Jewish delis of decades past, Junior’s served us free cole slaw (good) and dill pickles for the table.

My wife’s chocolate milkshake was good enough to bring anyone to the yard. Dig that Junior’s glasses have instructions for mixing up the perfect egg cream, with seltzer, milk, and chocolate syrup (go Fox’s U-Bet or go home).

I have to admit, I wasn’t expecting anything special when I ordered onion rings, but I am an onion ring aficionado, this is The Saboscrivner, and we have a little recurring feature on here called

[NEW YORK POLICE SIREN SAMPLE!]

RING THE ALARM!

And these were godly onion rings. I didn’t know what to expect from their thick batter coatings, but they were crispy-yet-yielding on the outside, and soft on the inside, with a slight sweetness. If I had to describe them, it was almost like a funnel cake-style batter, or like a really good old-fashioned sour cream cake doughnut, but with a crunchier outer layer — and of course not that sweet. I’ve never had their equal and doubt I ever will again.

This was the combination corned beef and pastrami Reuben sandwich we ordered to share in our post-Hamilton afterglow, and it was a winner. The rye bread was buttered and lightly grilled to perfection, as opposed to too many Reubens where the bread is toasted hard to the point of being burned, and you can’t even take a bite without the sandwich flopping apart. Both meats were sliced thin and lean, but this would not be our only pastrami experience on this trip, fear not. They served the Russian dressing on the side, which was great because my wife is always hesitant around sauces and condiments, whereas I generally love them, and I feel like we ended up with more this way. Needless to say, some of my onion rings took a dip.

And finally, the piece de resistance — a slice of Junior’s famous blueberry cheesecake. We both love cheesecake, and we both agreed this was the best cheesecake of our little lives — so much better than Florida mainstay Publix, and streets ahead of the Cheesecake Factory. It was perfect in every way, to the point where I almost feel guilty posting this pic and raving about it, knowing my dozens of readers (baker’s dozens?) can’t just pop off to Junior’s to score a slice for themselves.

Our last day in New York, we realized we didn’t have any set plans for the evening, so we decided to see Chicago, a musical we had never seen live before. We love the 2002 Best Picture-winning movie, though. Since the Chicago revival is the longest continuously-running show in Broadway history (since 1996), it didn’t have the hype that Hamilton did, and were were lucky to score excellent and affordable fifth-row orchestra tickets. It razzle-dazzled us, especially Desi Oakley, whose adorably sexy and hilarious lead performance as coquettish murderess Roxie Hart, blew away the A-list actress from the award-winning film. Plus, we’ve been digging Fosse/Verdon, the FX miniseries about the mercurial director-choreographer and his dancer-actress-muse, and they aired their making-of-Chicago episode mere days before our New York arrival. Call it fate, call it luck, call it karma, but I believe that everything happens for a reason!

Our luck just kept improving, because the Ambassador Theatre, where we saw Chicago, is right next to the other Times Square-area Junior’s location, 1626 Broadway at 49th Street, which opened in the summer of 2017. And after how much we loved it the previous night, my wife was more than up for an encore performance. This one featured the mid-century “space-age” design I love so much, that was so popular from the postwar years into the early 1960s. It was cool to see this new version of the rotating “Junior’s” sign that the original location in Brooklyn has.

My wife ordered something I probably never would have gone with, but it knocked our proverbial socks off: a brisket sandwich served on crispy-fried potato latkes, served with au jus and some of the freshest, chunkiest applesauce ever. This thing was huge! The brisket was pretty good (we’re both too used to smoked barbecued brisket, and this could have been improved by being a little fattier), but the latkes (AKA potato pancakes, goys and girls) were among the best we’ve ever had. And yes, you eat them with applesauce.

I spend so much of my life thinking “What am I, chopped liver?” that along the way I became a big fan of the stuff. I had yet to try chopped liver at any of our other NYC deli destinations, so tonight was the big night. It came served simply, two big scoops with some thin slices of bread, which could have been toasted or grilled to hold up better to the weight and creamy richness of the chopped liver. And as much as I love onions, raw red onion is a little much for me, so I left those alone.

I asked my wife if we were going to indulge in another slice of Junior’s heavenly cheesecake, but she was already enchanted by seeing a slice of red velvet cake being walked out to a nearby table. She loves red velvet cake far more than I do, but hey, anniversary trip, and who am I to stand in the way of her continuing good times? She loved it, and even I liked the bite I had. Fear not, fearless readers — even the two of us, together at this late hour, couldn’t finish the whole supersized slice.

So that was Junior’s. I hadn’t planned it into our schedule at all, but fate intervened, and we ended up there twice — two different nights, two separate locations. And Times Square or not, tourist trap or not, everything we ordered transcended our expectations.

And here’s a helpful hint from your old pal The Saboscrivner: Orlando denizens, you CAN treat yo’selves to Junior’s cheesecake locally, at Pickles Deli in Longwood, on State Road 434 right off Exit 94. They ship it in from New York and serve plain, raspberry swirl, chocolate “skyscraper,” and carrot cake “skyscraper” cheesecakes by the slice. So forget the Factory and try Junior’s for yourselves. Plus, Pickles is pretty great too. Expect a review at some point this summer!

I was a judge in the National Pie Championships! (Again!)

I like sweets and desserts as much as anyone, but I can usually stay strong in the face of chocolate, candy, cupcakes, or cake, and turn them down without regret. Even cookies have to be some pretty serious, next-level cookies to get me to indulge. But one thing I will always choose and never refuse is PIE, that most humble and all-American of desserts. Whether it’s a custard, cream, or fruit filling, a flaky dough crust or a crumb topping, hot or cold, sweet or tart or even savory, pie is everything.

There is a group called the American Pie Council that agrees with me. From their website: “The American Pie Council Is The Only Organization Committed To Maintaining America’s Pie Heritage, Passing On The Tradition Of Pie-Making And Promoting America’s Love Affair With Pie.” If that’s not a noble goal, I don’t know what is. They publish a quarterly newsletter called Pie Times (I love it!), full of tips, tricks, recipes, promotions, and networking information for bakers.

But the American Pie Council’s most visible event is hosting the prestigious National Pie Championships in Orlando, Florida every year — a chance for the most gifted commercial, professional, and amateur pie bakers to prove themselves in the ultimate pie arena, like Pie Thunderdome. These brave bakers descend upon Orlando from throughout the United States to compete for those blue ribbons and bragging rights, mostly for the fun of it, and for the honor of being the best. Here is a Bon Appetit article about last year’s National Pie Championships, and here is an essay on Taste by two bakers who competed last year. Christopher Guest really needs to write and direct a mockumentary about the world of competitive pie-baking, something like Best in Show meets Iron Chef meets… I don’t know, The Fast & the Furious. “I live my life one quarter-stick of butter at a time.” “If your dough isn’t out of control, you’re not in control.” And what good is pie if you can’t share it with family (including chosen family)?

Anyway, last year, a fellow foodie friend told me that she regularly volunteers to judge the National Pie Championships, and I could apply to be a volunteer judge as well. What the–?!! People actually do this? You can get chosen to sample a bunch of delicious pies from some of the best bakers in the country — for free!! — and then evaluate and rank them and offer constructive feedback? I felt like every event in my life to date, everything I’ve ever learned and accomplished, had brought me to that point, and it could be a lifelong dream coming true. I’m not a baker on the level of these master bakers — I have one EXCELLENT pie recipe that everybody goes crazy for — but I thought I would be a great pie judge between my two Orlando Weekly best-of-the-year food lists, blogging here as The Saboscrivner, and having pretty good taste in general. Luckily, the American Pie Council agreed. I volunteered and served for the first time in 2018, and just did it again last weekend, this time with my best friend, who drove all the way up from Miami.

When you are a National Pie Championships judge, you get assigned to a table in a huge hotel conference room where all the judging takes place, and each table gets one pie category the entire time. They judge the commercial pies (think supermarket bakeries, frozen foods, and restaurant chains) on the Friday, and then professional and amateur pies on the Saturday, which is what I did both years. On your judging application, you can choose your top six categories, and hopefully you will be placed in one of those. You can choose among apple, cherry, blueberry, pumpkin, sweet potato, chocolate, nut (expect to overdose on heavy pecan pies!), peanut butter, citrus, tropical fruit, “open” fruit, “open” cream, and more. There are 16 professional categories, and even more in the amateur division. There is even a savory pot pie category! Last year, the APC included a category for Hollywood-inspired pies, and this year’s unique category was for pies inspired by special and memorable vacations.

In 2018, I got moved away from my top choice at the last minute and placed at the Comstock apple pie table. Comstock is one of the National Pie Championships sponsors, the company that makes canned apple, cherry, peach, strawberry, and blueberry pie fillings that you can buy at most supermarkets. I was skeptical, but I got to taste some really solid apple pies that day. I was definitely burned out on apple pie by the end, but luckily we then got to judge the Comstock “Best in Show” pies — the best apple pie from our table (a maple praline apple pie), plus the winners from the other Comstock categories: a chocolate-covered cherry pie, a raspberry peach bellini pie, a classic, old-fashioned strawberry rhubarb pie, and the delightful blueberry lemon cream pie that we crowned the winner. I still remember this one fondly, over a year later:

This year, which just happened to be the 25th anniversary of the National Pie Championships, my buddy and I made sure to fill out the same six categories, and I asked the powers that be to seat us at the same table so we could hang out. And we were lucky enough to get placed at the Professional cream pie table, a highly-desirable category that was one of my top choices.

The way it works is volunteer pie servers pass the unsliced pie around our round table so we can all ooh and ahh and photograph it if we wish, to evaluate each pie in its uncut state. Then the server returns with one slice removed, so we can evaluate how the slice holds up on its own, as well as how the pie looks with a slice taken out. Then we pass the one slice around the table and cut off small slivers for ourselves, so everyone just gets a tiny taste. Believe me, we don’t each eat an entire slice from each of these pies. That would be ill-advised. Each pie judge fills out an anonymous scoring worksheet as we evaluate each pie, with our judging number and the pie’s identification number. There is even math involved!

We ended up sampling 14 pies in all:

The first of many coconut cream pies:

The first banana cream, which included some pineapple and crispy banana chips:

A chocolate-mint brownie cream pie, which was a big hit at our table:

Another coconut cream:

This lovely coconut cream was extremely thick and firm, and it was my favorite of the many coconut cream pies we tried.

I felt so bad for this baker, because this beautiful berry cream pie was damaged when the slicers tried to slice it. However, it was delicious, and I would totally buy one if I ever saw it for sale or on a menu:

I think everyone lost their minds over this Oreo cookies ‘n’ creme cream pie. I know it was my friend’s favorite.

WHO DAT? This was a New Orleans Saints-themed banana cream pie. It would have been a nice touch if the baker went full N’awlins and made it a Bananas Foster cream pie. I still don’t know if the fleur-de-lis was edible.

I don’t even remember if this one was banana cream, coconut cream, or something else entirely, but it was good, because how could it not be? Those things around the crust might have been candied nuts, so maybe banana walnut?

This hypnotically beautiful cinnamon roll cream pie won our superlative award for Prettiest Pie at our table.

Another coconut cream:

This strawberry cream pie was far and away my favorite, and the only one I gave a perfect score to. It was a cross between a strawberry cream pie and a strawberry cheesecake.

I forget what this one was:

And this was a heaven-themed coconut cream pie to end our judging, with edible golden sugar “glitter” and sparkling whipped cream.

We probably each ate the equivalent of 2-3 slices of pie, passing all of those around the table and cutting off tiny tastes from each slice — but that’s still a lot of rich cream pie for a regular person. We were the first table to finish, and it came as a relief.

The second-place winner from our Professional Cream Pie table was the “Sunsational Islandtime Coconut Cream Pie,” baked by Avon Park, Florida’s own Amy Freeze. I don’t remember which coconut cream pie that was, so apologies to the talented Ms. Freeze, but I enjoyed every single coconut cream pie we tried that day.

The winner, as you might have guessed, was the “Double the Good Stuff Cookies and Cream” pie, baked by Michele Stuart, who traveled all the way from Norwalk, Connecticut and entered several pies, with a grand total of FIVE winning either first or second place in different categories! Ms. Stuart is a PIE BAWSS.

When each table of judges is finished, the scores are tallied to select first and second-place winners in each category. Then each of those first-place pies compete against each other for the Best in Show, in both professional and amateur categories.

I have been sitting on this review for a week, waiting for the American Pie Council to release a formal announcement of all the winners, and here they are. The Professional Best in Show pie was Iceland’s Café Loki-Inspired Rye Bread Cream Pie, baked by David Eaheart from Kansas City, Missouri. “Layered with a cream filling, toasted rye bread, piped meringue and a caramel sauce drizzle, this pie is based on Café Loki’s Rye Bread Ice Cream, which Eaheart discovered on a walking food tour of Reykjavik.” I didn’t get to try this pie, but I would have awarded it a perfect score for creativity.

On our way out of the judging room, I couldn’t help but snap a photo of this gorgeous apple pie. It has been over a year, so maybe I can start eating apple pies again, while taking a break from cream pies.

Being an official pie judge in the National Pie Championships two years in a row has been a great experience, and even a great responsibility, for which I have no regrets. I’ll probably volunteer again, because it’s such a treat to sample so many delicious pies from bakers at the top of their game. I’m just glad it only happens once a year!

EDIT (4/22/19): The American Pie Council posted hundreds of photos from the event, so feel free to spend some hours scrolling through beautiful pies.

Chain Reactions: Maple Street Biscuit Company

Despite living not too far from Oviedo, I almost never drive all the way east to head out there. Every time I do, I’m always amazed by how much the area has been developed, with so many new restaurants popping up. One of Oviedo’s newest neighbors is the Maple Street Biscuit Company (https://maplestreetbiscuits.com), a small chain that was founded in Jacksonville, Florida, and has since expanded into six Southern states (Florida, Georgia, the Carolinas, Tennessee, and Texas). Despite being a chain, it has a very “down-home” Southern feeling, with everything in the bright, spacious dining room made of wood (or wood veneers).

Maple Street Biscuit Company specializes in fried chicken sandwiches made with fresh, white meat chicken breasts on fresh-baked biscuits, but they have lots of other options. They make their jams and jellies from scratch too, which is not that common anymore.

I ordered the Squawking Goat sandwich, which includes fried chicken breast, a fried goat cheese medallion, and house-made pepper jelly on one of those fantastic biscuits. I loved it. It was awesome. They were generous with the pepper jelly, ladling it on all over the plate, so it was definitely a sandwich to eat with a knife and fork. I thought the goat cheese “medallion” was quite small, but it was so delicious, coated in seasoned bread crumbs, that I craved more.

My wife ordered the Sticky Maple sandwich, with a fried chicken breast and pecanwood smoked bacon on a biscuit, with real maple syrup from the Bissell Family Farm served on the side. (They usually pour it right on.)

We had meant to share the Smoky Mountain Mac n Cheese, a $4 side of macaroni and cheese made with three different types of cheese and topped with a crunchy cheese cracker crumble, but then I think my wife remembered she isn’t the hugest mac and cheese fan. More for me, I thought! But the portion was very small, so it wasn’t that much more for me after all. Still, it was rich and cheesy and gooey and tasty, so how can I complain?

Also pictured above is the iced cinnamon pecan biscuit they were gracious enough to include with our order because it was our first visit. It was delicious — much more of a dessert that something you should eat for breakfast, but I feel that way about most breakfast pastries (muffins, doughnuts, danishes, Pop-Tarts, and their ilk). The icing was very fresh and very thin, like you would find on a cinnamon roll or a good cheese danish.

My wife studied the menu in advance, and she knew she wanted the house-made ganache hot chocolate with steamed milk. She tasted cinnamon and said it reminded her of Mexican hot chocolate, which she always loves.

I rarely drink coffee, but I love anything with vanilla and maple flavors, so I couldn’t turn down an iced maple vanilla latte. Of course it was more like a dessert than anything else, but that’s how I like my coffee (like my women): sweet, smooth, and cool.

And finally, because we didn’t have enough carbs and sugar already, they had fresh-baked cookies near the cash register, where you place your order, and we couldn’t resist trying the lemon blueberry cookie. I was surprised my wife suggested it, since I love anything with lemon and with berries, and she usually doesn’t, opting for chocolatey sweets instead. And I think she liked it, but I definitely liked it more. It was obviously very freshly-baked, extremely soft, still warm, and delightfully lemony. We ripped into it so quickly, I almost forgot to photograph it, as you will be able to tell:

Maple Street Biscuit Company closes at 2:00 most days and stays closed on Sundays, so it isn’t the easiest place for us to get to. Still, I’m glad we were finally able to try it. I don’t know when I’ll be able to go back, but I definitely would return to get that Squawking Goat again, and maybe I’ll ask for extra fried goat cheese next time. I’d get that cookie again, too!

CLOSED: Sette (pre-opening media event)

Well, folks, your friend and humble narrator The Saboscrivner has finally done it! Tonight I attended my first-ever media event to review a new restaurant: Sette (https://www.setteitalian.com/), the Italian restaurant owned and operated by Orlando’s beloved Chef Trina Gregory-Propst of Se7en Bites and her wife Va Propst. Located at 1407 N Orange Ave, Orlando, Florida 32804, Sette is across the street from scenic Lake Ivanhoe, in a spot where several restaurants have come and gone. This one is going to be different because of the people behind it, their vision, their hospitality, and their sheer culinary talent.

Chef Trina flexing her mussels in her spacious open kitchen:

This was an auspicious beginning for what I suspect will become one of Orlando’s hottest restaurants. Sette opens this Friday, March 22nd, and I suggest you get in as soon as you can. It will be open for dinner Tuesday through Thursday, 5:30 to 10:00 PM, Friday and Saturday, 5:30 to 11:00 PM, and Sundays 1:00 to 8:00 PM. You can call 407.704.7771 for information and reservations in the meantime.

The restaurant seats 150, and they have regular tables as well as high-tops, both inside and outside, and seating at the inside bar as well. I am pleased to report they have a parking lot (a rarity along that stretch of Orange Avenue near downtown Orlando), but I suspect it will fill up quickly.

Dig the homey, retro decor that screams “Italian restaurant!” without going into cliche territory. You won’t find any red and white checkered tablecloths, candles melted into Chianti bottles, or artwork of stereotypical Italian chefs with Super Mario mustaches.

The spacious and inviting outdoor patio:

Even the musical selections fit the vibe perfectly: mid-century standards by the Italian-American triumvirate of Frank, Tony, and Dean, two of the three major Louies (Armstrong and Prima, but no Jordan), some jazz, nothing grating or out of place.

A welcoming bar well-stocked with wine, staffed by friendly bartenders serving up incredibly creative cocktails:

Plenty of reds and whites I didn’t drink, but I was assured they have a great selection:

Most of the evening I nursed this blood orange Italian soda, which was crisp and clean and refreshing, and not cloyingly sweet like most store-bought sodas. The bartender made this using one of several Italian syrups. It looked like lavender, rose, and pistachio were among the other options, and I know they employ these in making cocktails as well.

I don’t always get excited about salads, but this Caesar salad, with garlicky dressing and garlic parmesan croutons, and shaved parmesan cheese over romaine, was one of the best Caesar salads I’ve ever had, and well worth getting pumped over.

I didn’t get to actually sample this beautiful Cucina salad, with romaine, cucumber, tomatoes, goat cheese, pine nuts, champagne dijon vinaigrette, and more of the garlic parmesan croutons, and I regret that.

Trina and Va make their pastas from scratch. I learned that all their extruded (shaped) pastas are vegan (think spaghetti, linguini, bucatini, etc.), but the flat pasta sheets, like their lasagna noodles, are not vegan due to containing eggs. I can say that the pasta dishes I sampled tonight are easily some of the finest pastas I’ve ever had the pleasure of trying, and I LOVE pasta, and I’ve been to Babbo in New York (long before we knew what Mario Batali was really like).

Their lasagna was one of my favorite dishes, made with one long pasta sheet, painstakingly folded and assembled with layers of beef bolognese sauce, ricotta cheese, and pecorino romano, on a bed of creamy bechamel sauce. Look at it! Bellissima!

This was my favorite of all the pasta dishes, though. These were so perfect, so chewy and thick. I loved every bite, every morsel. The sauce was so fresh and tangy. It was an unfamiliar noodle to me called paccheri (kind of like a thicker rigatoni), in my favorite Italian sauce of all: amatriciana, the slightest bit spicy and a little bit salty from cured meats like guanciale, or in this case, pancetta. I can’t recommend it highly enough.

I love thick, chewy, fresh pasta, and this bucatini carbonara was so good. Tossed in eggs with crispy pancetta (bacon’s superior cousin), grated pecorino romano cheese, and peas, it was heavy and rich and oh so satisfying. I never understand why carbonara isn’t more popular across the U.S. as a breakfast dish, considering it’s pasta served with eggs, bacon (although pancetta is always betta’), and cheese.

More pasta: wonderful pesto linguini next to a stack of crispy fried eggplant, topped with a dollop of ricotta cheese, shaved pecorino romano, and fresh basil. I’m usually not the biggest fan of eggplant, but this was one of two eggplant dishes tonight that totally won me over and made me a fan.

I absolutely loved the clam linguini, served with small neck clams, crispy pancetta, fennel, and a thick, rich lemon white wine sauce.

Continuing with delicious bivalves, the Prince Edward Island mussels were on point, served in a lemon white wine sauce with fresh basil and grilled crusty bread. Hard to eat neatly while standing up, but totally worth it.

This antipasta dish was maybe the greatest surprise of the night: Italian sausage served with fennel and… it ain’t new potatoes, it ain’t olives, and it ain’t what I was expecting, always-disappointing grape tomatoes, ready to explode and burn the hell out of my mouth. Nope, this sausage and fennel is served with blistered GRAPES, and they work so well together, the savory saltiness and the sweetness and tartness of the grapes. I never would have thought of it, but that’s why Trina and Va are the visionary restauranteurs and I’m a librarian who writes about food as a hobby.

Despite all appearances, these are crispy eggplant “meat” balls, completely vegetarian, topped with sauce, dollops of ricotta cheese, and fresh basil, and served over polenta. This was the other eggplant dish I loved:

They served a similar preparation of actual beef meatballs too. I tried and enjoyed a few of them, in fact, but didn’t get a good photo. Trust me, if you like meatballs, you’ll love Sette’s meatballs.

This is another vegetarian dish, sort of a ratatouille, with tomatoes, eggplant, and zucchini served over rich risotto.

And these were arancini, crispy fried balls stuffed with risotto, tangy gorgonzola cheese, and figs, served over a pesto cream sauce, and topped with crispy pancetta (which can easily be left off to accommodate vegetarians) and a balsamic glaze drizzle.

Sette’s desserts were out of this world, as you would expect for the culinary wunderkind behind Se7en Bites. My favorite was their unique take on the classic Italian tiramisu, a semifreddo (semi-frozen), cool, creamy concoction with a thin layer of ladyfingers that reminded me more of the graham cracker crust in a good pie, texture-wise, with espresso and dark chocolate ganache along the bottom.

They also served us amoretti cookies, very soft and chewy almond cookies dusted with powdered sugar and served with the most delicious and delightful little glasses of milk. I thought there was something in the milk to make it sweeter, and it turned out it was “spiked” with white chocolate liqueur! I don’t drink, but once I found out, it was so tasty I at least had to finish my little cup. My wife will LOVE these cookies, since she loves anything almond-flavored.Almond lovers, they also serve a cocktail called “That’s Amore-etti,” with Real McCoy rum, almond syrup, DiSaronno amaretto, and almond milk. I can imagine these cookies pairing very well with it.

Tonight they also served an olive oil cake with rosemary-accented lemon curd and lemon mascarpone buttercream icing, moist and tangy and fresh-tasting. Loved it!

And while I’m not the biggest chocolate guy, this dense, brownie-like chocolate cake was garnished with fresh orange marmalade, candied oranges, and fresh chantilly cream. The chantilly cream was my favorite part, and I would happily eat an entire bowl of that as a dessert!

This was a particularly special night for me because it was the first media event I’ve ever attended at a restaurant. I’ve been reviewing and recommending restaurants and writing about food online for many years, on the Orlando Foodie Forum on Facebook and on the old Chowhound.com website before that. Despite all that, it took me forever to gain the self-confidence to match my passion for food writing — I didn’t start The Saboscrivner until last June, 2018, so as usual, I’m a late bloomer.

While I’ve met several Foodie Forum members at various lunches over the last several months, tonight was the first time I met many of our serious and devoted Orlando food and lifestyle bloggers. Of course everyone seemed to know and be friends with each other already, but I always feel like the odd man out, even when I attend professional conferences with my own colleagues in my field. Just about everyone I met tonight was warm and friendly, though. We were all caught up in sampling these delicious dishes at Sette, and I like to think I bonded with some people and didn’t embarrass myself or cramp anybody’s style.

I’ve been a fan of Chef Trina ever since she made her signature dark chocolate sea salt caramel pies for sale at Pom Pom’s Teahouse and Sandwicheria, years before Se7en Bites even existed, long before Guy Fieri helped make her nationally renowned by featuring her on Diners, Drive-Ins, and Dives and Guy’s Grocery Games. I couldn’t be happier for her or prouder of her, and I was honored to be one of the local luminaries invited to chronicle Sette’s pre-opening event. Every dish I tried was better than the last, I found myself saying more than once tonight. Even though I was thrilled to be one of the lucky people to get this early look and taste, I would be raving about Sette no matter what. In fact, as I write this at 12:30 AM, knowing I have to be awake in three hours to catch a flight to one of those aforementioned professional conferences, I’m already planning to take my wife to Sette as soon as possible upon my return, to enjoy it as any guest surely will.

Trust me — Sette is going to be Orlando’s next big thing. Brava, Trina and Va! Brava.

Cafe Madrid

Many years ago, I went to lunch with some co-workers at a Cuban restaurant that was fine. Not bad, by any means, but I thought it was just okay. I grew up in Miami, and while my parents didn’t love adventuring all over the city to try new restaurants the way I do in Orlando, they sure appreciated good Cuban food. We were surrounded by some of the finest Cuban cuisine in the world: the Latin American Cafeteria within walking distance of our little 1950s-era house in the Kendall suburbs, two different La Carreta locations within easy driving distance, and the legendary, iconic Versailles, maybe the most quintessentially “Miami” dining experience there is, still not too far away.

As a result of this, my standards for Cuban food are high, and it is honestly hard to find any Cuban restaurants in Orlando that can compete with the classics in Miami. So that little Orlando restaurant seemed much saltier and greasier than I was used to, I never found my way back to it, and I hadn’t thought about it in years.

Well, I recently went into work early and had to stay late, so I figured I’d go out to lunch to break up the day. Believe it or not, dear readers, this is a rare thing for me. I almost always pack my own lunches, and they are usually boring and relatively healthy — so unlike what I review on The Saboscrivner! I happened to be driving west on Curry Ford Road, hungry and indecisive, and saw that familiar sign: Cafe Madrid (https://www.cafemadridfl.com/). It had been so long, I figured I’d give them another chance, because even just okay Cuban food is better than a lot of things.

And to my pleasant surprise, Cafe Madrid was a brand new restaurant. Same name and location, but new owners, new decor, new menu, new everything that matters. They had only been open for four months in this new incarnation. It was a much brighter, open, welcoming space, and instead of a Cuban restaurant, the new owners had reinvented it as a Cuban-Spanish bakery and deli, specializing in sandwiches and beautiful pastries displayed in glass cases, along with some tapas and hot lunch specials. It ended up being exactly what I… wanted? NO. It ended up being exactly what I NEEDED.

Again, hungry, indecisive, and expecting a longer night than usual at work, I was torn between two sandwiches and decided to order both: a chorizo sandwich and my old Miami standard, the medianoche, AKA the midnight sandwich. I figured I’d enjoy one there and save the other for later, possibly even for the next day.

The chorizo sandwich came with thin slices of Spanish chorizo sausage, served warm on fresh pressed Cuban bread, baked in-house. It included melty provolone cheese and was served with lettuce, sliced tomatoes, and mayo. Due to the lettuce and tomato factor, that’s the sandwich I unwrapped and ate at the restaurant. It was great!

The wet ingredients made it want to slide apart as I ate, but I am a grown-ass man and didn’t even get any on myself. I would have liked more chorizo, but no matter the situation in life, it would be safe to say I would always like more chorizo. You will never catch me saying “Maaaan, I wish I had less chorizo!”

Flash forward to work the next day, I ate the medianoche sandwich straight out of the fridge because the less said about our break room toaster oven, the better. And you know what? It was a delicious sandwich, even cold. I love the sweet, yellow egg bread of a medianoche even more than typical Cuban bread, and it was also pressed like a traditional Cuban sandwich. The ingredients are the same as a Cuban, otherwise: roast pork (not dry at all, even after being made the day before, refrigerated, and eaten cold), sweet ham, swiss cheese, yellow mustard (I am a mustard aficionado, and Cuban and medianoche sandwiches are the only times I settle for plain yellow), and plenty of crispy pickles (which I am slowly developing an appreciation for). It was definitely more generously stuffed than the chorizo sandwich.

I rarely drink coffee, which is a rarity among librarians and people in general, it seems like. The two kinds of coffee that tempt me are cool, creamy, sweet Vietnamese iced coffee, served with sweetened condensed milk, and rich, frothy, strong Cuban cafe con leche. Coffee usually jazzes me up too many hours after I need the extra energy, and I often don’t like the way it makes me feel, with my heart feeling like it’s going to bust out of my chest, preceded by the acrid sadness of acid reflux. But with that said, I suppose I like my coffee like I like my women: strong, sweet, and thick.

In a moment of weakness, I chugged this cafe con leche at 4 PM, which was ill-advised. I do wish they had added their own sugar, since I stirred in two packets and it still wasn’t nearly as sweet as the cafe con leche I love from back home. And I have no doubt the walk-up windows of Miami add a lot more than two packets worth of sugar to their sweet, sweet rocket fuel.

I also ate a crispy fried empanada while I waited for my sandwiches at Cafe Madrid, stuffed with pizza fillings: delicious tomato sauce and melty mozzarella cheese. I loved that, but to paraphrase comedian Jim Gaffigan, there’s no such thing as a bad empanada. (Some are certainly better than others, though, and the fried Cuban style is my favorite by far.)

And I selected an assortment of pastries to bring home to share with my wife: a guava and cheese quesito for me, a regular cheese quesito for her, a cannoli, a piece of sweet cornbread (Southerners may not appreciate that, but we did), and a chocolatey rolled cake called braza gitana, or “gypsy’s arm,” which ended up being very moist, and probably my favorite of the group.

Braza gitana!

So Cafe Madrid had nothing in common with the restaurant I ate at nearly a decade ago, aside from the name and location. If you weren’t sold on it before, it might as well be an all-new place. And if you loved the old Cuban restaurant, give this bakery/deli/sandwich shop a fair chance, and you should be pleasantly surprised like I was. While none of the Cuban food in Orlando measures up to my Miami favorites, Cafe Madrid totally hit the spot, filling my heart and my stomach with nostalgic tastes of home.

Chain Reactions: Cooper’s Hawk

My BFF (Best Food Friend) who is actually my lifelong best friend, has been recommending Cooper’s Hawk (https://chwinery.com/) to me for a while. It’s an upscale chain restaurant, and he has raved about the location in Doral, Florida (near Miami) before. I’ve been meaning to get back out to Waterford Lakes with my wife so we could try our local location, but between the heavy traffic and the sprawling, Fury Road-invoking parking lot, we typically avoid the east side of Orlando.

But my wife was hungry, and after going through the usual litany of all our regular restaurants, we decided to try something new and treat ourselves a little. Cooper’s Hawk is a winery on top of being a restaurant, but even though we don’t drink, the menu was huge and intriguing. If you do like wine (and going through my friends’ Facebook pages, it sure seems like most people love wine!), you should definitely check it out. It looks like they offer a huge selection, all from their own label, so you wouldn’t find any familiar wine brands there. But you enter through a wine retail store with a busy bar, and I’m sure oenophiles will find something to love on the way into the restaurant, or even while waiting for a movie at the Waterford Lakes Regal theater.

It was seriously hard to choose. The menu is close to the legendary Cheesecake Factory with regard to choices. There are steaks, seafood, chicken, and pork, Italian, Asian, and Mexican-inspired dishes, burgers and sandwiches, and more. I strongly recommend studying the menu in advance, but I recommend that for most restaurants.

I’ve never been a pork chop fan. Most of the ones I’ve had are relatively bland and dry, especially compared to all the other wondrous things you can do with pork: a world of sausage, salami, ham, prosciutto, capicola, pulled pork, al pastor, ribs, cochinita pibil, roast pork with crispy skin, pork belly, pancetta, bacon, osso bucco, German eisbein, chicharrones.

But my wife loves a good pork chop because her family used to eat them a lot, so I wasn’t surprised she selected one of the two different pork chop dishes on the menu: a maple-mustard-pretzel-crusted pork chop, served with Mary’s potatoes (whipped with butter and cream), an assortment of oven-roasted vegetables (including mushrooms, my old nemesis), and crispy onion strings I knew I would be eating, because she hates onions and I love them.

When it arrived, the plating was beautiful, and the pork chop was the thickest either of us had ever seen! She thought it was the tastiest pork chop she had ever eaten, and even I, the pork chop skeptic, was absolutely blown away by the few bites she shared with me. Pure perfection, dear readers. She doesn’t even like mustard, but aside from a few bites that really startled her and cleared out her sinuses (she probably bit down on whole mustard seeds), she loved the flavor. And it was so tender and juicy, despite not being a fatty piece of meat at all. It was easily the best pork chop I’ve ever tasted, and I would totally order it myself on a future visit, as long as I could substitute the vegetables for another side. (Our lovely server assured us the kitchen can usually substitute anything, since everything is made from scratch in-house.)

As much as my wife is drawn to hearty steaks and chops, my greatest meat loves are usually cured, smoked, braised, or stewed in a sauce until rich and tender. I always love short ribs, even though I rarely cook them at home (although I should). Cooper’s Hawk offered a braised short rib dish, as well as another dish with gnocchi pasta in a short rib bolognese sauce that also included pancetta (yes!) and San Marzano tomatoes, the best tomatoes. When I make my own sauce at home, I use canned San Marzanos. It makes a difference! Anyway, they make everything from scratch here, even the pasta, so I was sold. And even though I was experiencing major cognitive dissonance by choosing that over so many other tasty-sounding dishes I love, I’m so glad I did. To paraphrase the old knight guarding the Holy Grail in Indiana Jones and the Last Crusade, I chose wisely.

It was a better pasta dish than most that I’ve ordered from Italian restaurants, rich and hearty and extremely well-seasoned, with nice tomato chunks (sometimes I get turned off by huge, slimy tomato chunks in sauce), fork-tender short rib pieces, a bit of additional salty richness from the pancetta (a secret weapon I use in so many good recipes), and wonderfully chewy gnocchi dumplings. The white stuff on top is creamy burrata dolce, a fresh, buttery cheese made from mozzarella blended with cream.

I saw that a few of the dishes come with buttermilk onion rings, even though they weren’t listed on the menu as a side dish. I asked our server if I could order onion rings as a side, and she said yes, but they are big, so the order would only come with three of them. But since I have a little recurring feature I like to call RING THE ALARM! (AIR HOOORRRRRRN!), I had to try them. And guess what: they were magnificent onion rings. She wasn’t kidding when she said they were big. They were the size of sour cream glazed “old-fashioned” doughnuts! If I’m lyin’, I’m flyin’.

The onion rings (more like onion bracelets!) were battered, not breaded (thank all that’s good in the universe), with a rich, thick, crispy golden crust that stayed in place, with the slightest hint of sweetness and not greasy at all. I’ve never had such puffy, fluffy onion rings, but they were a marvel to behold. They weren’t served with any dipping sauces (shame, because I’m sure Cooper’s Hawk has some good ones), just sprinkled with some kind of salty seasoning that I must admit made they way too salty. I think they’d be damn near perfect if you ask them to hold the salty seasoning. Normally I enjoy salty fried foods, but it was a little much and took away from how great they were, otherwise.

Well, we couldn’t go to such a nice new place and not order a dessert! I was stuffed and didn’t even finish my gnocchi, but my wife loves chocolate and really wanted to try the chocolate cake. It is made with Valrhona chocolate, with layers of hazelnut ganache and served with vanilla ice cream, all made fresh daily in-house. I had one bite of ice cream and one bite of cake, and even though I’d probably never order chocolate cake as my dessert, both were great. The cake was very moist and the ice cream was rich and creamy, not icy at all, and no greasy mouthfeel. My wife seemed to love it, but she finished the ice cream and brought the majority of the cake home.

A funny thing we do at every single restaurant we visit is for me to ask my wife, usually rhetorically, if her parents would like the place. Most often, I could answer the question myself with a big fat “no.” They don’t go out to eat as much as they used to, and her mom is a relatively picky eater. Great lady, I love her to pieces, but she likes what she likes, and one thing she doesn’t like is trying new foods! (My own parents and brother read The Saboscrivner, and they often comment on how they probably wouldn’t go where I go or order what I order, but I appreciate them along with all my other readers. There are dozens of us! DOZENS!)

But anyway, when I asked if her parents would like Cooper’s Hawk, we both agreed that they probably would. So a week later, when we were celebrating my wife’s birthday, we were able to wrangle them out of the house for a celebratory dinner there — the first meal the four of us have had out at a restaurant since her birthday the previous year!

My wife doubled down on the masterful pork chop, getting it as one of the Build Your Own Surf and Turf options, pairing it with pistachio-crusted grouper (one of her favorite fish). She loved both, devouring the grouper on the spot and saving most of the pork chop for the next day. It came with the same Mary’s potatoes and vegetables as last time.

My father in law ordered the same pistachio-crusted grouper and seemed to love his.

My mother in law ordered crab cakes, one of her go-to dishes anywhere, and swapped the fries and Asian slaw for Mary’s potatoes and excellent macaroni and cheese. She has high expectations for her crab cakes, and these did not seem to disappoint. They were mostly lump crabmeat, with very little filler. (She asked and they answered!)

And after recently reading an article about Nashville hot chicken, which I enjoyed so much on a trip to the legendary Hattie B’s in Nashville last year, I decided to try Cooper’s Hawk’s version, served open-faced on a buttermilk biscuit with blue cheese slaw and a side of rich, creamy macaroni and cheese, which was one of the better mac and cheese dishes I’ve enjoyed anywhere in Orlando. The slaw wasn’t creamy and intense with blue cheese like I was hoping; the multicolored shredded cabbage was mostly dry.

I think the hot chicken was perfectly good, but it didn’t have the intense crunch, flavor, or heat of Hattie B’s, so my quest continues. It was barely spicy at all, but Hattie B’s hot chicken was practically too spicy for me, so I think it would be a little much for most unsuspecting Cooper’s Hawk diners. It came with a lot of sliced pickles, and I ate them all. I’ve traditionally never been a fan of pickles, but I’m trying to develop an appreciation for them by sampling all the different kinds of pickles I can. I love almost all other pickled vegetables (peppers, onions, giardinera), so I figure it’s only a matter of time. Readers, feel free to recommend pickles, whether they’re store-bought or from certain restaurants!

I am fully aware this is an awful picture, despite bringing my “good” camera. Sorry. Mea culpa. I think my photography has been better in general lately, but pobody’s nerfect.

My wife and her parents are big dessert people, so we were all psyched to see what Cooper’s Hawk might bring out in honor of my wife’s birthday. This is what she got: a lovely chocolate-covered strawberry and a white chocolate truffle. She wasn’t really into either, so I got to enjoy both:

After that, they went to town and shared a few desserts:

The same good chocolate cake with vanilla bean ice cream:

Very good, tart key lime pie in a graham cracker crust (my mother-in-law’s choice, and I only wish I had taken more than one bite):

And banoffee pie, which is a rich pie made with bananas and a gooey toffee filling, all nestled into a graham cracker crust. Very sweet, rich, and heavy. I should note that the fresh whipped cream on all these desserts had vanilla bean specks in it, and it was delicious. I could easily and happily just eat a big ol’ bowl of that whipped cream with a spoon and consider it a swell, satisfying dessert.

Trust me, the fact that we got my wife’s parents out to dinner at a new restaurant, and that they liked it, speaks volumes right there. Dear readers, if your parents visit Orlando and they balk at anything too unfamiliar, this would be a fantastic place to bring them. It would be a great date night restaurant, a happy hour spot with friends, or a place to kill time before or after a movie at Waterford Lakes. It’s not cheap, but every single thing we tasted was remarkable, and the service was superb on both of our visits. And if you like wine, then face it, Tiger, you just hit the jackpot! If I had to compare it to anything, it would be the ambiance and upscale feeling of Hillstone with the expansive depth of the Cheesecake Factory menu (but better quality across the board). My Best Food Friend has never steered me wrong, and he was completely on the money with Cooper’s Hawk.

CLOSED: The Coop

EDITOR’S NOTE: The Coop closed permanently on July 16, 2023.

***

John Rivers has built a successful restaurant empire from right here in the Orlando area, starting with his first, tiny 4 Rivers Smokehouse location in Winter Park that grew into an empire throughout Florida and even beyond. We love 4 Rivers for barbecue, and I will get around to reviewing it here eventually, even though we’ve been there countless times over the last decade.

Mr. Rivers founded The Coop (https://asouthernaffair.com/), his Southern home-cookin’ restaurant, back in 2014, also in Winter Park. I made it our goal to be there on opening day, and my wife and I were within the first 20 or so people lined up for lunch that first day. At some point they started serving breakfast, and one morning a few years back, we met John Rivers, the man himself. We had to gush a bit over how much we love 4 Rivers and The Coop, and I can tell you he could not have been friendlier, more down-to-Earth, more humble, or more welcoming. He even treated us to breakfast that morning, which he did NOT have to do. He does a lot of charitable work with these restaurants as well, and is an all-around mensch.

Anyway, The Coop serves some of the best fried chicken in Orlando and all kinds of down-home Southern sides and other dishes. Chicken and waffles? Chicken and dumplings? Roasted chicken? Shrimp and grits? Fried seafood? Pimento cheese? Biscuits? Cornbread? Delicious breakfasts? Decadent desserts? You name it, they have it.

I have lost count of the times we’ve been there since it opened five years ago. I have also brought my best friend from Miami there, and lots of co-workers as well. This review is based on our two most recent visits.

Even though I love a good fried chicken thigh, The Coop’s roasted chicken is quite good, so I’ve been ordering it more often. You can get a quarter- or half-chicken a la carte, or with two or three sides and a biscuit or cornbread. I always get collard greens at The Coop and 4 Rivers. Theirs are some of the best greens I’ve ever had. They are slow-cooked with smoked pork, and I always add some generous dashes of pepper vinegar to them. I can even drink the juice when I finish those greens, it is that delicious. That square thing below is actually a biscuit, and it is flaky and rich. Feel free to add butter, jam, syrup, or dip it in your meat juices or barbecue sauce, but it doesn’t need anything.

Thighs and legs are my favorite parts of any bird, so I always go for the dark meat quarter chicken (or sometimes the half, if I’m hungry enough). The skin is attached, brushed with barbecue sauce or some kind of sweet glaze but not smoked like the chicken at 4 Rivers. It is always moist, juicy, and tender. I asked for it with a side of Alabama white barbecue sauce, which might look like ranch and smell like ranch, but BROTHER, it ain’t ranch. It is creamy, peppery, tangy, and subtly sweet, so it goes well with any kind of chicken, especially with that skin.

I also chose the side called “Hoppin’ John,” a Southern stew of rice, black-eyed peas, tomatoes, onions, peppers, and okra. It is always okay, never quite as good as I think it’s going to be, but some people go gaga over this dish.

My wife loves fried catfish more than anyone I’ve ever met, so she vacillates between ordering fried chicken and catfish at The Coop. She ordered catfish both of our last two visits, which comes with grits and hush puppies. These are grits cooked the real, traditional way, as “NO SELF-RESPECTIN’ SOUTHERNER USES INSTANT GRITS.” The Coop takes pride in its grits!

This was from one visit:

And this was from a different visit. This time, the hush puppies came out later, hot, crispy, and fresh. She’s not so big on hush puppies, which is great, because I ate them, dipping them in the remoulade sauce that came with the catfish. (She has never been into condiments or sauces or dipping things in other things, whereas I obsess over that.)

As for me, I switched things around and created a new dish. I’m not wild about grits, believe it or not, which is ironic because I love the way shrimp is prepared in shrimp and grits, that classic Low Country cuisine dish from the Carolinas and Georgia, stewed with salty, smoky andouille sausage and sometimes tasso ham. Totally kosher, am I right?

I had a crazy idea, but I didn’t know if they would let me get away with it. I asked if I could get the shrimp with something other than grits, and the patient girl told me that some people get the shrimp ladled over white rice. I had other plans that day, and asked if I could get the shrimp over macaroni and cheese! (The Coop has really nice, creamy macaroni and cheese, by the way. It is never dried-out.) She indulged me, and this is something they should seriously add to the menu, because it was forking amazing. In fact, inspired by my bravado and culinary creativity, the older gentleman in line behind me requested the same thing! Dear readers, have I become a dreaded “influencer”? Say it ain’t so!

And they always have beautiful cakes there, so my wife got this piece of chocolate cake wrapped up to go, which she loved.

So yeah, come to The Coop for the excellent fried chicken, but stay for everything else! Just don’t bother showing up on Sundays, because it is closed. Of course, now I have incepted the idea into your heads that you will crave Coop food on Sundays, as we too often do.

Tampaversary Part 2: La Segunda Central Bakery

Our original plan was to have lunch somewhere after checking out of our Tampa hotel, then to visit another nearby local landmark, La Segunda Central Bakery, to get some pastries and possibly sandwiches to go, before driving back to Orlando. But when we woke up, my wife was hungry, ready to get home sooner, and didn’t want to wait for most restaurants to open at 11. We decided to go straight to La Segunda and then take off, and to save other restaurants for other trips, when we have more time and could make plans with local friends.

We easily found La Segunda Central Bakery (https://www.lasegundabakery.com/), but what I didn’t realize was that it was just a takeout operation with no dine-in seating. They have a second location that is more of a cafe setup, but leave it to me to want to visit the original. We are already huge fans of Tampa’s other historic bakery, Alessi (http://www.alessibakery.com/), which was founded in 1912. La Segunda had been described as very similar, and it was founded in 1915. I wanted to compare the legendary bakeries, and I can safely say they are both great, and if you like one, you’ll certainly like the other and ought to give it a chance too.

Since they didn’t have tables, we just decided to get stuff to go, and to have a mini-picnic in the car on our way out of town. My wife ordered buttered Cuban toast with a side of crispy bacon, made on the absolutely gigantic loaves of Cuban bread people were carrying out by the armful. These loaves were several feet long; my wife is five feet tall, and they very well could have been her height! La Segunda’s website purports to be “the world’s largest producer of authentic Cuban bread,” and I wouldn’t be surprised if that is true. We were both a little distracted by sensory overload in that bakery, and it didn’t occur to me to order one of those giant loaves to go. Oh well, another time. I grew up in Miami, so I’ve had A LOT of Cuban bread. It’s great the first day, but by the second day, Harley Quinn cosplayers could definitely use it as a prop baseball bat. But I digress!

I don’t eat breakfast and don’t like to eat a heavy meal before a long drive, so I just ordered stuff to enjoy later on. I ordered two of La Segunda’s sandwiches: the Medianoche and the Patrinostro. Growing up in Miami, my typically non-adventurous family loved Cuban food, and we had some of the best Cuban food in the country to choose from, all within a small radius of our suburban home. My mom instilled in me a love of the medianoche (midnight) sandwich over the traditional Cuban sandwich, and I stand by it to this day. Both contain the same ingredients: roast pork marinated in mojo criollo (with onion, garlic, and sour orange juice), sweet sliced ham, swiss cheese, mustard (typically yellow mustard, one of the only times this mustard aficionado is A-OK with the plain yellow stuff), and sliced pickles. I’m trying to make myself like pickles more, but one of the rare times I’ve always been a fan is on medianoche and Cuban sandwiches.

Anyway, whether you get the sandwich on Cuban bread or the sweet, yellow medianoche roll (similar to challah), it is then pressed flat (sometimes buttered first), to warm the ingredients, melt the cheese, and get the bread super-crispy. Miami people may recoil in shock and disappointment (and I know my best friend will be pissed), but I actually love the Tampa version of these sandwiches. Due to the Italian influence, Tampa Cubans and medianoches also include genoa salami with the roast pork and sweet, smoky ham, and one could argue that anything with genoa salami is better than the same thing without. Don’t knock it until you’ve tried it! And when I finally tried it at home, it was an excellent example of a medianoche. Perfect confluence of ingredients on that wonderful sweet, crispy-yet-yielding yellow bread. La Segunda advertises a “special sauce” instead of mustard. I couldn’t pick up on what it was (probably a remoulade or some kind of Mustardayonnaise), but it was a great sandwich regardless.

And since I had to experience La Segunda’s Cuban bread for myself, my second sandwich order was the Patrinostro, an Italian sandwich with ham, capicola, mortadella, pepperoni, provolone cheese, onions, oil, and vinegar. I asked for it hot because I wanted the pressed Cuban bread, and asked them to leave the lettuce and tomatoes off, since I wouldn’t be eating it for two hours and didn’t want them to get slimy on a hot sandwich. I was conflicted, because I don’t like my Italian cured meats hot, but everything was still delicious by the time we got home, and the bread was still crispy. It looked naked without the lettuce and tomatoes, so I added my own tomatoes, as well as hot cherry pepper relish and a drizzle of balsamic glaze at home. It was good, but it would have been better fully dressed and eaten immediately, with cold ingredients served on bread that had already been pressed and warmed by itself.

I also ordered two slices of scachatta, which I was delighted to see at La Segunda. I first read about scachatta on Saveur’s website years ago, a pizza-like bread served only at Tampa’s historic Italian-influenced Cuban bakeries. It is served cold or at room temperature on soft bread tinted yellow by egg yolks, with a savory-sweet tomato sauce containing very finely-ground beef, and no cheese melted on top like any pizza you’re envisioning. Alessi’s scachatta has a dusting of parmesan like the lightest snowfall, and La Segunda’s didn’t seem to have any cheese at all. It might sound weird, and if you’re expecting traditional pizza, you may be a little disappointed. But think of it as its own delicious hybrid and give it a fair chance. I love the stuff and wish I could get it anywhere in Orlando, but maybe that’s for the best. I can’t tell you whose scachatta is better, but they are both damn fine.

My wife also ordered a selection of cookies that were weighed by the pound. I think of them as “tea cookies” — little things with sprinkles and powdered sugar coatings and shaped liked red and green leaves. Bakeries of my Miami youth used to carry those, and my mom loved them too. They have never really been my thing — if I’m going to eat a cookie, I want it to be soft and chewy… or an Oreo in their latest weird flavors.

I couldn’t leave this beautiful bakery without getting myself something sweet too, so I gambled and chose a little square of pineapple crumb cake, since I love anything pineappley, as well as crumb cake. When I finally got home and tried it, it was superb. Moist, rich cake with the most delicious sticky-sweet pineapple glaze and streusel-esque topping. It only cost $1.95, and it put any of the extravagant, expensive, and somewhat disappointing desserts from Bern’s to shame.

So La Segunda was awesome. Would I go back? Honestly, I think we’d probably return to Alessi Bakery instead, where you can at least sit down and eat a meal. But everything we tried was just as good here, don’t get me wrong.