Salads – The Saboscrivner

The Hummus Guy

The Hummus Guy (https://www.facebook.com/profile.php?id=61572949094121) is a Middle Eastern food truck that sets up at 711 North Orlando Avenue (also known as 17-92), Maitland, Florida 32751, outside of a bank building. The truck’s usual hours are noon to 7 PM, every day except Monday and Saturday, but always check their Facebook page for updates, just in case. A friend of mine has been singing its praises for a while, but I finally tried it in January, and I’ve been back many times since that first discovery — almost weekly!
The Hummus Guy isn’t just a generic description, but the owner-operator’s name is Guy and he makes he best hummus ever… as well as the best of so many other things. Buckle yourselves in for this one, constant readers! You’re about to discover one of my new favorite places to eat in the entire Orlando area.

I had taken large, clear photos of the menu to share, but Guy recently posted a new, updated menu online, so I’m using his own posted images instead. These are all the pita sandwich and plate (bowl) options:

Here are all the “extras” — a la carte orders that aren’t sandwiches or bowls.

The first time I visited the truck was a pretty cold January evening. While I waited for my food, Guy was kind enough to give me a free sample of four freshly rolled, freshly fried falafel balls with a pool of the smoothest, creamiest tahini (sesame paste) ever. These were so delicious, with the perfect crispy crunch, soft and yielding centers, and not greasy at all. Best falafel ever? Certainly the best falafel I’ve ever had anywhere, and my falafel-loving wife would soon agree.

This is the crown jewel, the chicken shawarma pita sandwich. I’ve been on a shawarma kick lately, discovering a great grilled beef shawarma at The Cairo Express Egyptian food truck in Winter Park last summer, as well as a few lesser shawarmas. But this is the absolute best chicken shawarma I’ve ever had in my life. Best chicken shawarma in the world? I can’t answer that, but I would certainly support it in a shawarma-off. So delicious, so flavorful, so tender. It’s addictive. We have since ordered it so many times, and it is never dry. So many shawarmas are disappointingly dry!The pita sandwich is garnished with chopped salad, creamy hummus, and tahini. By the way, Guy’s pita bread is all baked from scratch, and it is smaller diameter than most store-bought pitas, but a lot thicker and fluffier. It makes for a wonderful sandwich, and those sandwiches are stuffed so full of ingredients spilling out the top, they are best enjoyed on the premises. (Don’t worry, there are a few tiny portable tables with chairs.)

This is one of the many chicken shawarma plates I’ve brought home over the past two months. This one is served on a bed of addictive, savory mujjadara, buttery rice sauteed with lentils and a healthy amount of caramelized onions. As a caramelized onion lover, I love this mujjadara, and I appreciate that Guy goes HARD on the onions. Even my wife, who usually hates onions in anything, likes this stuff.

On a later visit, I brought home an order of the best chicken shawarma ever, which came with a simple side of tahini. This was a HUGE portion, and while I probably could have devoured it in one sitting, my wife and I spaced it out and made it last a few days, since I am consciously trying to eat less, eat healthier, and lose weight (believe it or not).

Here is a falafel plate I brought home for my wife on one of my many recent visits, on another bed of that insanely good mujjadara. That’s hummus on the side, topped with some of Guy’s spicy sechug sauce, made with fresh herbs (I’m guessing cilantro and parsley) and jalapenos. I’ve bought the Trader Joe’s version before (they spell it “zhoug” and describe it as a spicy condiment from Yemen), but Guy’s version is lighter, thinner, and less oily than Trader Joe’s and reminds me of a spicy tomatillo salsa.

More recently, my wife requested a simple order of falafel, not as part of a plate. We got a lot of balls!

(Seriously, these orders usually include 12 or 13.)

Something my wife and I discovered over a recent breakfast at the new Turkish restaurant Cafe De Wan in Casselberry is that you can add a thick, syrupy, sweet grape molasses called pekmez to tahini, and it becomes like the Turkish version of peanut butter and jelly. I bought a big jar of pekmez at Global Bazaar, a Turkish grocery store, and sometimes she will dab a little into the side cups of The Hummus Guy’s tahini for a uniquely sweet treat.

This is Guy’s chicken schnitzel, thin chicken tenders that are breaded and fried to perfection, also over mujjadara. They are great too, don’t get me wrong, but if I come here for chicken, I’m going to stick to the chicken shawarma and leave the chicken tenders to my beloved Chicken Fire. But the chicken schnitzel had a lot of flavor and has never been greasy, dry, or burnt. With so many restaurants serving and even specializing in chicken tenders, a lot of them half-ass it, but not Guy! This is a man who takes so much pride in his product, you can tell. It is refreshing, and the side of hummus topped with more spicy sechug sauce is even more refreshing.

This is the sabich pita sandwich, which would have looked a lot prettier if I ate it on premises instead of having Guy wrap it up to go. It is a sandwich of baked eggplant, a brown boiled egg, chopped salad, fresh herbs, amba sauce (made of mangoes and pickles), and tahini. It tasted better than this photo looks, I swear. Next time I’ll get one and eat it while I wait for the rest of my to-go order.

Likewise, the kebab pita sandwich from my third visit, with two grilled beef patties mixed with herbs and spices, would have looked a lot nicer if I ate it while hanging out at one of the tiny tables set up outside the truck. There were tomatoes and scallions in this sandwich, along with the hummus and tahini. I asked for some of the amba sauce in this one too, once I found out what it actually was. I love the intense sweetness and tartness of mango, and I always think something acidic is the missing ingredient in most dishes that brings them from good to great.

This is one of the many 16-ounce containers of hummus I’ve brought home, because it is such a rich, creamy, tasty hummus. None of the premade commercial brands at the supermarket can compare. It comes topped with parsley, a little olive oil, and that spicy sechug sauce. My wife has been eating a lot of roasted or baked sweet potatoes at home, especially the incredible Japanese murasaki sweet potatoes they sell at Trader Joe’s. I never add any oil during the roasting process, but she likes to apply hummus and/or tahini when she eats them! She is definitely in her sweet potato and hummus era, thanks to The Hummus Guy.

This is Guy’s babaganush, roasted eggplant with tahini and garlic. It can be used as a spread or a dip, and it is one of my wife’s favorite things in the world to eat, so we try it everywhere. This babaganush is somewhat more tahini-forward than others we’ve tried, where you taste more of a smoky flavor from the roasted eggplant.

To fully compare and contrast, I also ordered the eggplant mayo salad, which is roasted eggplant with mayonnaise instead of tahini, as well as the requisite garlic. I’m not quite as into tahini as my wife, but I am a sucker for mayo-based deli salads (macaroni, potato, egg, tuna, chicken, cole slaw), and I honestly liked this one better than the babaganush.

The Hummus Guy has become a new Friday evening tradition for us, since he is not there on Saturdays. He closes at 7 PM, so I try to make it over there in the last hour he’s open. We’ve been going through a 16-ounce container of his hummus each week, in addition to whatever else I bring home. Guy is a stand-up guy, so friendly and welcoming, and his food is second to none in the Orlando area. He’s always busy, so people are definitely discovering his amazing food and spreading the word, and now it’s my turn to do so. Guy’s wife Abbie, who was so patient with me when I first texted to find out their location and hours, is a lovely person too. Try their food soon — the shawarma, the mujjadara, the falafel, the hummus, the tahini, the fresh-baked pita bread — and I promise you won’t regret it!

Selva Rosa Cocina and Bar

Selva Rosa Cocina and Bar (https://soon.selvarosa.com/) is a gorgeous new Mexican restaurant with some Japanese fusion elements, located in Maitland. It took over the old location of Teak, a casual restaurant we loved at first, but the quality faltered over the years until it closed. (This may become relevant later, stalwart Saboscrivnerinos.) It is on one corner of The Village apartment complex on 17-92 (not to be confused with the infamous Villages elsewhere in Central Florida), with Lim Ros Thai Cuisine on the opposite corner.

The interior is very modern and pretty, with plenty of pink neon signs and fake plant walls, designed to be trendy and Instagrammable for photo ops. They are going for sexy, sophisticated style. More about that later, I promise.

We have been there twice now, and they always bring out thin, crispy tortilla chips that are well-salted and are not greasy at all, along with a simple, tasty table salsa.

I took photos of the menu, because they still aren’t available on the shell of a website. You may want to right-click on these to open them in new tabs and then expand them:

My wife ordered a black sesame latte on our first visit, perfect for our early lunch on a chilly Saturday. She said it was delicious.

I ordered this pair of Ensenada-style tacos, one for each of us, with fried grouper, shredded cabbage, pico de gallo, and habanero salsa on soft flour tortillas. I love a good fish taco, and they are surprisingly hard to come by in Orlando. This was excellent, in part because grouper is one of the tastiest fish… and also surprisingly hard to come by in Orlando.

My wife ordered pollo a la brasa, half of a deliciously marinated and grilled chicken, served artfully on a banana leaf with avocado crema and fresh cilantro on top, with a mound of the best Mexican rice I’ve ever tried anywhere and excellent black beans topped with queso fresco.

I was going to go with something else, but mentioned to our server David that I had a hard time deciding and would have to return soon. He suggested one of their most popular dishes, the short rib taquiza, a sizzling fajitas-sort of setup with a giant beef short rib, prepared with birria-style seasoning and a huge bone that slides right out. I know he was trying to upsell me, because this is a $38 dish, but I am a sucker for slow-braised, tender meats on the bone, and I already like short ribs, so I changed my order. No regrets. This thing was a beast, and it came out smoking and sizzling to beat the band. Even I got three meals out of this massive meat, but believe it or not, I am consciously trying to eat less, and also to eat healthier when I can. Short rib isn’t health food by any stretch, but at least I didn’t devour the whole thing in one sitting. (I always joke that my mom doesn’t approve of ordering fajitas at restaurants because people shouldn’t draw attention to themselves with those sizzling platters, but the main reason is because she doesn’t like Mexican food.)

The short rib taquiza came with another mound of that terrific Mexican rice (did I mention it’s the best I’ve ever had?), a bowl of rich, thick beans with chunks of unctuous pork belly, and a salad of shredded iceberg lettuce mixed with sliced tomatoes, raw white onion, and a little guacamole.It also came with warm, soft, handmade corn tortillas, probably the best corn tortillas either of us have ever had in Orlando, but I failed to get a photo of them. My wife and I loved the corn tortillas so much, we planned to get more on our next visit.

My wife ordered this dessert after her first choice (something with pistachios) was sold out. It looked cool, but she didn’t care much for it, and I had no interest in something chocolatey. It didn’t look appetizing to me at all. By the way, that was a shortbread-like cookie underneath it, not a layer of frosting or whipped cream.
It had raspberry puree in the middle, which she didn’t like or want. Back at home, I performed a bit of surgery, slicing it open and removing the raspberry filling for her. It wasn’t anything mind-blowing, and neither of us would ever get it again.

We returned the following weekend for a later lunch on “Superb Owl” Sunday, figuring the restaurant would not be too busy. We were right. But even though it wasn’t busy at all, it was a very different experience. What a difference a week makes!

She ordered another sesame latte, which was served in an attractive glass this time:

This time, we made it a point to arrive after 1 PM so we could hopefully try one of their sushi or similar raw fish dishes, since the menu said they do not serve them before 1. Instead of a sushi roll, my wife chose the ahi tuna truffle appetizer for us to share, with a mound of raw ahi tuna over diced avocado with red onion, cilantro, and their sweet soy truffle sauce, served with crunchy fried cassava chips and crispy tostadas. I am not a truffle fan, but this whole dish worked really well together. Ahi tuna is one of my favorite things to eat in the world, and she liked it too. By the way, all our food — apps and entrees alike — came out at the exact same time. Not ideal, but not something that would usually annoy me. Stay tuned, true believers.

Knowing we would have plenty of leftovers to enjoy over the next few days, I selected another pair of tacos, since we were both intrigued by this combination. These were the tacos bacanos, with ropa vieja (a Cuban dish of shredded beef stewed in a savory, tomatoey broth), black beans, avocado, and salty crumbles of queso fresco. These particular tacos were supposed to come on “plantain tortillas,” which I expected might be like tostones, but fried into a curved taco shell shape. As far as I could tell, these were pretty typical corn tortillas. Once I got home and started writing this review, I realized the menu said these tacos should also include avocado crema (so good on my wife’s grilled chicken on our previous visit) and pickled onions, but ours didn’t come with either. Missing or switched ingredients would be a recurring theme this time around, leading to more perplexing disappointment.

My wife loves a good steak, and she ordered the churrasco al carbon for her entree, figuring she would get multiple meals out of it. The grilled angus skirt steak arrived looking beautiful, topped with a little chimichurri and a few hot pink pickled onions. The kitchen cooked it rare as she requested, something that some other trendy restaurants just couldn’t get right. It came with yuca fries, black beans, and “seasonal vegetables” — mostly roasted squash.

This time I got the fajitas I almost ordered last time, when David recommended the colossal short rib instead. This was the asado Selva Rosa, a sizzling setup that was supposed to come with guajillo lime chicken, adobo grilled chicken, achiote shrimp, and one of my favorite Mexican meats, chorizo sausage. Since I’m trying to eat more protein and fewer carbs, it seemed like a nice way to try multiple things, but I fully admit that the chorizo was the deciding factor for me. So I thought it was a little odd that our new server asked how I wanted the meat cooked. Chicken, shrimp, and crumbly chorizo? I was surprised, so I hesitantly said “medium, so the chicken is cooked all the way through.” I just wasn’t expecting that question. I like my steak rare, but not my chicken!
So when it arrived, I couldn’t differentiate between two different types of chicken, the chorizo was noticeably absent, and there was also some steak that was tough and overdone. The menu didn’t say anything about steak, and if I had known steak would be involved, I would never have asked for it medium, because as I said, I like my steak rare. The hits just kept on coming! Honestly, I wonder if someone in the kitchen mixed up “churrasco” (steak) and “chorizo” (sausage).

It came with the same side salad, refried beans (not as good as last time, with no big chunks of pork belly or any other meat), and Mexican rice (also not as good as last time, when I told ya it was the best Mexican rice I’ve ever had).

This time I remembered to take a photo of the fresh corn tortillas when I unwrapped them from the foil, soft and steaming. But these looked different — certainly not as good. I gave them to my wife, who loved them last time, and I think she agreed they weren’t as good.

I asked our server what happened to the chorizo, because that’s why I ordered this dish. She said she would check, then some time passed and she said the kitchen would make me some chorizo, then more time passed and they brought this out. This was definitely not the orangey-red, spicy, savory, greasy, crumbly chorizo I’ve enjoyed in countless authentic tacos, burritos, and tortas. This was a slight step up from a salchicha, not that different from a hot dog, but possibly with a natural casing that got crisped up. Full disclosure: they took $5 off the bill because of this without me asking them to, but all these little things were adding up, and we were both feeling annoyed.

At this point, we had a lot of leftovers and were losing steam (and patience), so I asked our server for the Rosa en Fuego dessert they were out of last time, as well as some boxes. She brought us two boxes for all this food, so we had to go back and forth a couple of times to get enough boxes to pack everything up, and then a separate request for a paper bag to carry everything in. I refuse to leave expensive food behind at restaurants, even if more and more places are starting to act weird about offering to-go containers. It was starting to feel like a comedy sketch, and I imagined a domineering manager berating the wait staff about giving customers too many to-go boxes, and that’s costing them money. It really felt like that could be happening behind the scenes, and I’m a pretty chill, patient, conflict-averse guy, but it all seemed so unnecessary and ridiculous.

This was the Rosa en Fuego, a pretty large and attractive dome.
I never even saw the dessert menu, but my wife wanted to try it because it included pistachio and rosewater, two ingredients she loves. I joked that Pistachio and Rosewater sounds like a law firm for elves, and we riffed for a while about how they practiced enchanted forest law, like toadstool landlord/tenant issues, lily pad eminent domain, and zoning ordinances for businesses inside holes in tree trunks.

What we didn’t realize was that this would be a whole production, with some kind of alcohol set ablaze with a torch:

Then poured onto the dome, flames and all (hence the “en fuego”):

The sugary dome started to burn and melt away:

And it ended up being this little melty, shriveled thing with a light green bit of pistachio cake underneath. I was never interested, and she said it tasted like kerosene (probably butane, to be more accurate). I’m sure the influencers will go gaga over it, posting video of the burning, the melting, and their inevitable reaction shots.

As an aside, I noticed the men’s restroom looked surprisingly luxurious, with gleaming black urinals and fancy faucets for the sinks, but when my wife returned from the women’s restroom early in our meal, she looked upset. The toilet in the one accessible stall (which her rollator could not fit inside) was clogged and overflowing, and she said it made her lose her appetite. That kind of set the mood for our entire lunch. On the way out, after I paid our bill and tipped well, she told the manager about the restroom situation in a polite and diplomatic way, and we both looked into the eyes of a man who had no fucks left to give.

After two visits a week apart, after how much we enjoyed everything the first time and how many corners were cut the second time, our excitement has cooled like that weird melted dessert. My wife put it best: more than the food (which features trends like wagyu and truffle and fusion sushi), Selva Rosa Cocina and Bar is all about the vibes. The decor, the menu options, the presentations, the fact that ingredients are substituted or missing without warning and nobody seems too concerned, the checked-out service — it all feels aimed at trendmongers who care more about how their photos will look than about the overall quality, and most importantly of all, how they look in those photos. For us, that holds no appeal, and yes, I am fully aware of the irony of me taking a lot of photos for the purposes of this review. I realize this is still a relatively new restaurant, so they may be working out kinks and/or bugs, but the colossal downgrade in our experience from one week to the next was noteworthy. It is probably clear that Selva Rosa is not our scene, so I wanted to tell a full, clear, unbiased story so you can determine whether or not it may be your scene. Let me know what you decide.

Sushi Island

Sushi Island (https://sushiislandwinterpark.com/) is a new all-you-can-eat sushi restaurant in Winter Park, at 227 S Semoran Blvd, just south of University Boulevard near Full Sail University. The owner completely remodeled what used to be a (bad) sports bar/restaurant called Arooga’s, and the dining room is modern, spacious, and welcoming.

I met a good friend and former work colleague for lunch here on a recent Saturday, and we had a grand time, catching up after far too long. He has lost a bunch of weight doing the low-carb, high-protein keto diet, and I recently started a weight loss plan myself, trying to eat fewer carbs and smaller portions. We both figured we would do our best to “be good” here, and neither of us ate ourselves into uncomfortable food comas (which I usually do in all-you-can-eat situations). I figured that alone is decent progress for me.

That freezer in the front contains single-serving cups of chocolate, vanilla, and strawberry ice cream for dessert, but I can’t imagine saving enough room for ice cream. My friend and I definitely didn’t.

Sushi Island launched its website after our lunch a few weeks back, but I made sure to take clear, legible photos of the menu since they weren’t widely available online yet. Since we went for lunch on a Saturday, we got the dinner menu and dinner price of $34.95 per person. In addition to all the sushi on the other side, you can order appetizers, soups (including udon noodle soup), fried rice or noodles, tempura-fried chicken, shrimp, and vegetables, hibachi-grilled meats and vegetables, and breaded, fried chicken, pork, and salmon katsu.

Here is half of the sushi menu, including salads, appetizers, sushi and sashimi, and simple rolls, which are also available as cone-shaped hand rolls (which I’m never as big a fan of).

And here are all the sumptuous specialty rolls:
Just as an FYI, there are a few sushi rolls on this dinner menu that aren’t available on the weekday lunch menu, so check the website for the differences.

My friend started out with an order of three crispy fried gyoza dumplings. He ordered me one, but I passed. He liked them!

He also got this hibachi steak, a relatively small portion of cubed grilled steak with teriyaki sauce. I had one piece, which was more done than I prefer, but I didn’t come to Sushi Island for the steak.

I picked some of the fishy apps for us to share, starting with yellowtail jalapeno. This was just two thin slices of yellowtail over mixed greens with a dash of dressing and two slices of fresh jalapeno on top. We each had one piece of yellowtail, and it was a nice start to the feast of fish to come.

This was the similar tuna jalapeno, which we also liked:

This was tuna tataki, two lightly seared pieces of tuna with a peppery crust:

And this was the delicious mango salmon appetizer. I love raw salmon and I love mango, and I could have ordered a few of these.

This was the snow krab salad, made with shredded surimi (artificial crabmeat made out of pollock or cod), mixed with some mayonnaise and topped with crispy panko bread crumbs, served chilled. I really enjoyed this, but I already like the sweet taste of surimi a lot.

These were two green mussels, topped with spicy mayo. Mussels are one of my favorite shellfish. Don’t worry, these were cooked, not raw.

I ordered four pieces of smoked salmon sashimi and four pieces of saba (mackerel) sashimi, which is one of my favorites. When it comes to sushi or sashimi, mackerel is always lightly pickled, so it has a sweet, vinegary tang like my beloved pickled herring. I’ve never seen any sushi or sashimi garnished with a strawberry before, but I’ll allow it!I was expecting just the thin slices of fish because that’s what I recognize sashimi to be, but these were served with small balls of sushi rice underneath each one, so they were more like nigiri. I ate the rice because I ordered them, and I never like wasting food. Now that I know, I will request sashimi without the rice next time.

We each ordered two rolls. My buddy got the top two, and I got the bottom two. The top one was the Cow Boy roll, with shrimp tempura and spicy krab, topped with paper-thin slices of medium rare steak, scallions. The second one down is the Bubba Gump roll, with tempura-breaded and fried shrimp and snow krab inside, topped with steamed shrimp, avocado, spicy mayo, and jalapeño sauce. He was kind enough to share a piece, and it was a good combo with a blend of nice textures. The bottom two were mine, both recommended by our lovely server Leah: the Fat Boy roll and the Spicy Girl roll, which could be perfect descriptions of me and my wife. The Fat Boy roll (third one down) contains spicy tuna, shrimp tempura, and cucumber and is topped with tuna, salmon, avocado, spicy mayo. and eel sauce. The Spicy Girl roll (last but definitely not least) contains spicy yellowtail, spicy tuna, and avocado and is topped with spicy salmon, masago, white sauce, and eel sauce. I absolutely loved them and could have eaten far more than I did, but I really am trying my best to eat less these days, folks.

Finally, this was my last hurrah: the Naruto roll, with spicy tuna and avocado served in a beautiful, paper-thin spiral of cool, crispy, peeled cucumber, topped with masago, scallions, and ponzu sauce. This was such a nice treat, and since I already ate more rice than I hoped to, I was glad to find this good roll without rice. When I return to Sushi Island (and I WILL return), I will probably order several of these Naruto rolls. You can get them with different fish, too: regular tuna, salmon, yellowtail, or krab.

I was so glad to catch up with this friend of mine, who I have watched progress from dedicated law student to esteemed attorney to beloved law professor and head of an important department at my previous institution. He is one of the best people I know, and I kvell with pride to consider him one of my friends (and to be one of his!) — and that doesn’t even get into his skills as a drummer! And we could not have chosen a better place than Sushi Island, especially since we’re both eating less and eating healthier these days. I know I could have eaten a lot more sushi, but we both left satisfied, without being uncomfortably stuffed and bloated. That means we are making progress in every aspect of our lives! But Sushi Island was so good, and I am thrilled to have a place like it on my side of town, without schlepping down to International Drive for very similar all-you-can-eat sushi at Sushi Yama.

Rawsha Mediterranean Cuisine

Rawsha Mediterranean Cuisine (https://rawshamediterraneancuisine.com/) is the first Iraqi restaurant I know of to open in Orlando, and definitely the first one I’ve ever tried. It is a very casual restaurant in a strip plaza at 8956 Turkey Lake Road, Orlando, FL 32819, easily accessible from Sand Lake Road, especially if you take I-4 and get off on Exit 74. There are plenty of tables, but no booths. You take a seat and a server will take your order, so there is no lining up at a register to place your order and pay up front.

This is their chicken shawarma, ready to be sliced off this huge rotating vertical spit:

And this is their rotating beef shawarma. More on that later, I promise.

They have their whole mise en place setup for assembling wraps and platters with carrots, cucumbers, tomatoes, onions, pickles, pickled red cabbage, pickled turnips, olives, and more.

I ordered this hala platter for my wife, figuring she would get two or more meals out of it, but I planned to taste the meats too, for the sake of journalism. It included an Iraqi kebab made of beef and lamb (on the left), a chicken kofte (in the middle; almost like a grilled meatloaf made of ground chicken with savory herbs and spices), and a lamb chop (on the right), grilled to medium. These platters come with two choices of sides: rice, fries, hummus, baba ghanouj, or fatoush. You can see we went with rice as one of the options. I was glad that my wife enjoyed all three meats, but the lamb chop seemed to be her favorite. I didn’t try it, but I can vouch for the Iraqi kebab and chicken kofte being really, really delicious. I enjoyed the char-grilled tomato, onion, and jalapeno later, and I ate the orange-looking flatbread at the top, brushed with their special red sauce and lightly grilled.

Baba ghanouj, that Middle Eastern dip of roasted eggplant and tahini paste, is one of my wife’s favorite things to eat in the world. Normally it takes on a smoky flavor from the eggplant roasting, but Rawsha’s version of baba ghanouj was light on the smoke and heavy on the tahini. Not bad, just different.

I also ordered fatoush, a delicious salad made with lettuce, tomato, red onions, cucumbers, crispy bits of fried flatbread, and I think I tasted parley and mint in there too. The dressing was very light, and may have included pomegranate molasses. I liked this more than my wife did.

This was the beef arabi, something else I expected we would split, but she wasn’t into it. It was a flatbread wrap with beef, red onions, and herbs, crisped up on the flattop grill and sliced into pretty slices, almost like how a sushi roll is served. It wasn’t crispy by the time I got it home, so this is one better enjoyed on premises.

The beef arabi came with a side of a delicious creamy garlic sauce (toom), as well as cole slaw, slices of crunchy, fresh cucumber and carrot, pickles, and pickled turnips. I thought the garlic sauce helped the beef arabi tremendously, but something more acidic inside or on top would have helped it too, like a hot sauce. Luckily, I have a house full of hot sauces.

These fries were limp and cold by the time I got home, which was reasonably foreseeable. I jazzed them up with some spicy Filipino banana ketchup, though.

The main reason I wanted to try Rawsha was to try their “crispy shawarma” that they demonstrated making in an Instagram video. It looked so good in the video, especially with all the ingredients. Even though I arrived right at 11 AM when the restaurant opened, they told me it would be 20 to 30 minutes for the shawarma to be ready. That was fine with me. I drove across town meaning to try that one specific thing, and for a change, I had nowhere to rush off to, so I killed time on my phone. It ended up taking a full hour, but whatever, these things happen (and often to me).

I’m sure the shawarma would have been in its ideal state eaten hot and fresh at the restaurant, but it took so long, and the rest of my takeout order was ready and had been sitting around for a while, so I had them wrap it up to go as well. At least it looked good, having been brushed with the aforementioned special red sauce and crisped up on all its outer surfaces on the grill. It did lose some of its crispiness on the way home, which was inevitable, but I couldn’t wait any longer.

It tasted fine, but it didn’t have any of the cool stuff inside that they included in their video: no pickles, tomatoes, tahini, or pomegranate molasses. It was just the beef sliced off the spit, and that was it. I think those other flavors, especially the acidic flavors and crunchy textures, would have balanced it out much better. Was it worth the wait? Maybe not, but I hope if you go to try it, you won’t deal with a wait like that. I would totally try it again if I could enjoy it crispy and fresh in the restaurant. Otherwise, the next time I’m craving beef shawarma, I think I will return to The Cairo Express instead. And since I visited Rawsha, I found a place that serves the best chicken shawarma I’ve ever had in my life, which I will review soon enough. But I would still return to Rawsha, especially for that Iraqi kebab, chicken kofte, and fatoush salad.

So that’s my first experience at Rawsha, raw(sha) and unfiltered. When you try it yourself (which you should), dining in would be the preferable option, as it usually is. Maybe coming later in the day is a safer bet if you don’t have a cushion of time to kill. When you taste this Iraqi food, you might find yourself singing “Oh baby, I like it RAWSHA!”

West Tampa Sandwich Shop (Tampa)

West Tampa Sandwich Shop (https://www.westtampasandwichshoprestaurant.com/) is a casual and humble Cuban restaurant on Armenia Avenue in Tampa, not too far from historic Ybor City. I was passing through Tampa a few months back, so I decided to stop there for a late lunch instead of going to my old favorite Alessi Bakery. Unfortunately, I arrived at 2:40 PM and didn’t realize the restaurant closes at 3:00. I never want to be “that guy” who shows up right before a place closes and demands to still be served, but they told me it would be okay. As a result, I wolfed down my meal and didn’t enjoy it as much as I would have if I was unrushed, but that’s my fault for bad timing, not theirs.

The first thing they brought out to me was an order of sweet, sticky, lightly caramelized maduros (ripe plantains), which are one of my lifelong favorite foods. It was a sweltering day, and I had soaked through my clothes just driving around, so I treated myself to a rare and refreshing Jupiña pineapple soda, created in Cuba in 1905 and available at most Cuban restaurants I’ve been to throughout Florida (and also at Publix and Key Foods/Bravo supermarkets).

I am always excited to find Cuban frita burgers on any menu. These are a standard in Miami, and the gold standard is available at Little Havana’s iconic Cuban diner El Rey De Las Fritas. (Cuban pizzeria Polo Norte makes one too.) Here in Orlando, I only know one place that serves a frita burger, Black Bean Deli, and they have an almost “elevated,” gourmet take on it. (I love their version!) I couldn’t resist trying the frita burger at West Tampa Sandwich shop, and it was interesting to notice the little differences.

Most frita burger patties are a blend of ground beef and chorizo sausage, and sometimes ground pork is included as well. West Tampa Sandwich Shop uses a blend of all three. They are topped with freshly fried, julienned potato sticks, which are so crispy and salty. Unlike the other places I’ve had fritas, this place used the pre-made kind that usually come in a yellow cylindrical can (think of a Pringles can). The other fritas I’ve had were topped with cheese, onions, and a red sauce that looks like ketchup, smells like ketchup, but brother, it ain’t ketchup. Instead of those toppings, West Tampa went with mayonnaise, shredded lettuce, and sliced tomatoes. I liked these additions but missed the melty cheese, onions, and red sauce. I would have even welcomed ketchup, but like I said, I was rushing through this meal like I was trying to win a prize for finishing fast. Note that the regular white hamburger bun was pressed flat on the plancha, until it was crispy, like how they serve Cuban sandwiches. El Rey De Las Fritas in Miami and Black Bean Deli in Orlando don’t serve their fritas this way either, but I am always fascinated by regional differences, especially with Cuban food in Tampa versus Miami.

I also ordered a Cuban sandwich to take a few bites while it was still hot, then asked for a bag to wrap it up to go, so these patient people could get on with their afternoons. This Cubano included standard thin-sliced sweet ham, roast pork, Swiss cheese, yellow mustard, pickles, and the Tampa-specific addition of Genoa salami (from when Cubans and Italians worked together in the cigar factories of Ybor City). They also added mayo, shredded lettuce, and tomatoes, which I don’t think those are Tampa-specific ingredients like the salami, since I’ve had more traditional Cubanos without lettuce and tomato at Alessi Bakery, La Segunda Centra Bakery, and the legendary Columbia Restaurant, all Ybor City icons. Oh yeah, one more thing — this was actually their honey Cuban, so I think they squirted honey onto the outside surface of the Cuban bread when it was pressed, giving it a very slightly sticky feel. This “honey Cuban” was served to President Obama when he visited West Tampa Sandwich Shop, and I figured if it was good enough for him, I might as well try it that way too. The honey didn’t add a lot of sweetness, but it was definitely sticky to hold. Maybe the sweet honey flavor got lost in the mix, since this version of a Cubano already had a lot going on.

I still give the edge for superior Cuban sandwiches to Sanguich in Miami and South Florida mainstay Vicky Bakery here in Orlando, but I am always delighted to get Genoa salami in my Tampa Cubanos (and you will never get that in South Florida or Orlando).

West Tampa Sandwich shop is decidedly unflashy, inside and out. The food I tried was delicious, and I know it is well-loved and respected by Cuban food aficionados. I don’t know when or if I’ll ever make it back, but if I do, I would make it a point to arrive earlier and take in a more leisurely meal. They even serve breakfast, and they have a full menu of Cuban entrees, not just sandwiches. It was too hot for a heavy dish of meat, rice, and beans, plus, like I said, I was forced to eat and run due to terrible Tampa traffic and my own poor timing. I definitely won’t do that again!

Sideward Brewing

Sideward Brewing (https://sidewardbrewing.com/) is a brewery-restaurant on the corner of Bumby Avenue and Robinson Street in Orlando’s Milk District. It shares a building with Stasio’s Italian Deli and Market, one of my favorite places to eat in the entire city, and the two casual eateries share an insanely tight and crowded parking lot as well.

My dozens of readers may remember that my wife and I don’t drink, but I’ve been wanting to try the food at Sideward Brewing for years. Everything is scratch-made in house, and I have cool, trusted friends who are regulars who rave about it. They also brew and can their own house-made root beer, and that was the final nudge we needed to make it over there on a recent Sunday in the late afternoon, before it closed at 6 PM. Sunday is the optimal day to go there, since Stasio’s is closed, and the parking lot won’t be as hectic and dangerous as it usually is. Seriously, I’d rather brave the Trader Joe’s/Shake Shack parking lot in Winter Park than the Stasio’s/Sideward parking lot on a Saturday.

Sideward has indoor and outdoor tables, and they all have wooden chairs. The outdoor area is covered, and the tables are four-tops, nicely spaced out. The indoor tables are long, with eight seats at each. We sat indoors, the only two people at our long table. It is a family-friendly place, and plenty of people brought little kids and dogs that were all quiet and well-behaved. You order your food and beer at the counter, and they have a cooler full of canned beers to go. They even have a house merlot, for anyone who prefers wine to beer.

We each started with a house-made Riff & Milo root beer, which is named after two dogs who I’m sure are the best boys. The cans are $5 each, but they are 16 ounces, the equivalent of a pint. I didn’t think twice about paying that price for getting to try a pint of a whole new root beer, to say nothing of supporting a local establishment. The ingredients included cane sugar, brown sugar, honey, vanilla, and natural and artificial flavors. We both thought there was a strong wintergreen taste to this root beer, so I wouldn’t be surprised if wintergreen extract is one of those flavors.

I’m sure their beers are tasty and the highest quality as well.

My wife loves boiled peanuts (which I call “bald peanuts” to fit in in the South), and I can’t think of any other restaurants in Orlando that serve them. She got a nice-sized serving of steaming hot “traditional” bald peanuts, but you can also request them with Korean BBQ, buffalo, sweet heat, Nashville spice, or spicy jalapeno seasoning. She hates anything spicy, so traditional was the safest way to go.

I appreciated that they included two cups — one for the bald peanuts and one for discarded shells.

We both love a good soft pretzel, so we shared an order of two soft pretzels, which were fluffy with lightly crispy, crackly exteriors and a light dusting of crunchy salt crystals, and so, so buttery. They were like the Auntie Anne’s pretzels I love, that I only treat myself to when I’m at an airport and my flight is delayed, but better. In fact, I would argue that this is the best pretzel in the Orlando area. Yes, even better than the big one at Hollerbach’s German Restaurant in Sanford. I said what I said! Take my word for it: there are definitely two in there. The second one is underneath the top one.

The pretzels were served with a grainy sweet mustard called Punks mustard (I’m assuming it was made with Sideward’s Punks in the Waiting Room lager), warm and gooey beer cheese (excellent), and wonderful pimento cheese topped with some thin-sliced pickled peppers. I loved both cheese dips, but these pretzels are so good that they don’t even need any accoutrements.

A muffuletta is one of my favorite sandwiches, and I was excited to try Sideward’s version. A muffuletta is a classic New Orleans Italian sandwich that originated at the Central Grocery on Decatur Street in the French Quarter. I’ve been lucky enough to have the real deal there a few times, but I haven’t been back to New Orleans since 2001. Sideward’s muff isn’t served on the same huge, round loaf of French bread topped with sesame seeds, but the salami, mortadella, capicola, provolone cheese, and olive tapenade came on fluffy focaccia bread. While some places serve a hot muff, I prefer mine chilled, as Central Grocery does theirs. Luckily, Sideward’s muff is tangy, salty, and cool. By the way, the olive salad is usually a combination of olives (green, black, sometimes kalamata), pickled giardiniera vegetables, onions, carrots, celery, and hot peppers chopped up and mixed with herbs and olive oil. You can buy the Central Grocery’s own olive salad expensively, but it is easy to make your own, especially if you start out with a jar of giardiniera. I love it on multiple kinds of sandwiches.

My wife ordered a caprese sandwich that she was kind enough to share with me. It was delicious! As good as the muff, if not better. It included house-made pesto, fresh mozzarella, roasted grape tomatoes, roasted red peppers, and balsamic-dressed arugula on a ciabatta roll that looked and tasted very fresh, with a crackly exterior crust. Usually I’m disappointed in ciabatta compared to focaccia, a nice crusty semolina roll, or even a soft hoagie roll. Many of them are difficult to tear with your teeth due to a hard and chewy outer crust, but this might have been the nicest ciabatta I’ve ever had. My wife absolutely does not share my sandwich obsession, but she appreciates a good caprese salad or sandwich (especially when I pick out the tomatoes for her, as I did here). She was really gung-ho about this one, and I was so glad she was in a sharing mood. It was perfect in every way!

I got cool, creamy, refreshing Gram’s potato-egg salad as a side, and it did not disappoint. I am convinced that hard-boiled eggs make any potato salad better.

Sideward serves a beautiful-looking breakfast burrito on Sundays from the time it opens at 11 AM, but we were too late for that. It didn’t matter, since we had plenty to choose from and enjoyed everything.

I’ve been wanting to return to Sideward Brewing for another meal, but haven’t had a chance, and I really wanted to get this review out there. I keep thinking about those pretzels and how comforting they would be in this unseasonably chilly weather, especially with all those accoutrements. I highly recommend them, along with the root beer and both sandwiches we tried. Yes, even sharing a wall and a (stressful) parking lot with Stasio’s, home of my favorite sandwich in all of Orlando (the namesake Stasio Italian sub), I would still consider Sideward’s muffuletta and caprese to be destination-worthy sandwiches. And if you like beer, I always hear it is one of the best breweries in Orlando. Check it out! And if you’ve already checked it out, what is your regular food order, and what beers do you recommend?

Cafe De Wan

Cafe De Wan (https://www.instagram.com/cafedewan_/) is a brand-new Turkish restaurant that just opened a few weeks ago in Casselberry. My wife and I love Turkish food, and we are still sad about Beyti Mediterranean Grill closing during the pandemic, only a year or so after it opened in our neighborhood. We really like Sourdough Bread House, another Turkish cafe in Casselberry, but Cafe De Wan is even closer, with more savory dishes on its menu. But like Sourdough Bread House, just five minutes north on Semoran Boulevard, Cafe De Wan serves an awe-inspiring Turkish breakfast feast.

We started with a spinach and onion borek (left), a flaky pastry filled with seasoned, sauteed (what else?) spinach and onions. On the right is a “Turkish pastry” that was very dense and barely sweet. These arrived at our table sliced up. They were sold separately (not part of the Turkish breakfast), but we were happy to have them, due to so many spreads and dips that were about to arrive.

The Turkish breakfast “plate” (which actually includes many plates) comes with a pot of steaming hot black tea. I am not a big tea drinker, but this was delicious, especially after adding a few sugar cubes and waiting for it to cool. I surprised myself by how much I enjoyed this tea.

Well, here we go! We first received a wooden platter with walnuts, almonds, golden raisins, grapes, orange slices, very nice green and black olives (both kinds had pits), English cucumbers, grape tomatoes, and mixed greens topped with three different kinds of cheese. The top dishes were fig jam, creamy tahini with pekmez, or grape molasses, swirled into it (not date syrup, as I originally thought), and what I thought was ajvar, a thick dip of roasted red peppers blended with garlic and olive oil, topped with a walnut. (Ajvar wasn’t listed elsewhere on the menu, but I’ve had it in jars a few times, and this was more like ajvar than any version of ezme, a spicy Turkish salsa, that I’ve ever tried.) I devoured the fig jam and ajvar, and my wife was crazy for the tahini with pekmez. A reader informed me that the combination is like Turkish peanut butter and jelly, which makes all the sense in the world. Thank you, Ipek! At the bottom, there was Nutella, that chocolatey hazelnut spread that is beloved around the world, and thick honey with decadent clotted cream in it.

The Turkish breakfast plate came with two pieces of this fantastic Turkish bread, which we both liked more than the Turkish pastry above. It was so fluffy!

This plate was menemen, a dish of scrambled eggs mixed with sauteed peppers and tomatoes and topped with a bit of cheese. I devoured the menemen since my wife didn’t want anything to do with it, so that worked out.

The Turkish breakfast plate came with yet another plate with a plain egg, fried over easy with a runny yolk. She ate that egg, and I did not get a picture of it, but I’m sure you are envisioning it in your head right now. This was so much food for $25, but we weren’t even done!

Just like I have go-to dishes that I will order anywhere (Italian subs, onion rings, chili, macaroni salad), my wife is like that with baba ghanoush, the Middle Eastern dip of roasted eggplant blended with tahini, olive oil, and garlic. We were disappointed by another new restaurant’s baba ghanoush recently, one that tasted like straight-up tahini, lacking that smoky flavor that comes from roasting the eggplants, so we were hoping for the best with Cafe De Wan’s version. It was stupendous, and the smoky flavor came through first and foremost. That’s another cured black olive on top.

The baba ghanoush came with yet another type of bread for dipping, this time pretty standard (store-bought?) soft pita bread wedges. I left most of the baba ghanoush for my wife, the true aficionado, but I used the pita for dipping in everything else on the table.

This was the lahmacun combo, one of my favorite dishes at any Turkish restaurant, which I order everywhere and have even made from scratch at home. It looks like a pizza without cheese, but it is a flatbread topped with seasoned ground lamb, onions, tomatoes, peppers, herbs, and spices, baked until crispy. Instead of cutting it into slices, you essentially put a salad on top of it (usually sliced tomatoes, onions, and flat-leaf parsley — not cilantro!), squeeze on some lemon juice, and roll it up to eat like a wrap. It is so good, and this was one of the better lahmacuns I’ve tried anywhere. It was definitely the crispiest and thinnest!

This was the “dip sauce” that came with the lahmacun combo. It was kind of like toum, a creamy, garlicky dip with the consistency of hummus. It was great, especially with so many things to dip into it!

In addition to the pot of tea that came with the Turkish breakfast plate(s), my wife ordered a drink called the Crimson Bloom, a combination of hibiscus, cranberry, and clove. She always likes jamaica (hibiscus) aguas frescas at Mexican restaurants, so this was a big hit with her. It also sounds like a superhero, or possibly a villain. The white drink is homemade ayran, a yogurt drink similar to Indian lassi, but this was tangy and sour, rather than sweet like lassi. I would not have ordered it, but it came with the lahmacun combo, which was a pleasant surprise. I wasn’t really into it, but my wife enjoyed it, so that worked out well. Next time (and there absolutely will be a next time), I’ll try Cafe De Wan’s mint lemonade. It is the same price as the ayran ($3.99), so I wonder if they would consider substituting it in the future. I would definitely get that lahmacun combo again!

It is my pleasure to welcome Cafe De Wan to our neighborhood. It doesn’t offer all the savory Turkish entrees you would find on the menu at Istanbul Grill or Bosphorous, but it has more of a cafe atmosphere, for lighter meals. That luxurious Turkish breakfast plate (which deserves to be called a feast or a smorgasbord, considering how many individual plates are involved) is a perfect thing for two people on a date to share, and they offer it all day, not just during breakfast hours. Yes, I asked. I am familiar with the concept of “girl dinner” — eating little bits of this and that, and that’s how I eat many of my meals at home, usually standing up in my kitchen so I’m not away from work for too long. If you like “girl dinner,” you’ll go gaga for the Turkish breakfast plate. My only concern (and it is a small one) is that they didn’t have any of the small plastic ramekin-style containers with lids to take home small amounts of different things, but that’s okay. They had larger containers, and we made do.

Believe me, my wife and I got at least four full meals out of everything we ordered, and you may have already noticed that I eat a lot. (I’m going to try to eat less and eat healthier in 2026, though, so wish me luck! I’m gonna need it.) Please give Cafe De Wan a try, because it deserves our support. Unique restaurants like this don’t always thrive or even survive in Casselberry, and I really enjoyed it, so please help them become a dining destination!

Lazy Moon Pizza

Lazy Moon Pizza (https://www.lazymoonpizza.com/) was one of the first pizzerias and “cool” restaurants I discovered when I moved to Orlando in late 2004. The original location opened around that same time, in a small shopping center on University Boulevard and Alafaya Trail, across the street from the massive University of Central Florida in east Orlando. Almost all the businesses in there were locally owned and operated, including Lazy Moon and Mama Millie’s Jamaican Kitchen, which was my first Jamaican restaurant in Orlando.

That original Lazy Moon reminded me of the divey college town establishments I loved back in Gainesville. It wasn’t the least bit corporate-feeling, bright, or shiny. There was a wall covered with stickers, they served pizza by the gigantic slice, and they had a $5 special called “Boxcar Willie,” a slice and a Pabst Blue Ribbon. (It is $7 now, which isn’t too bad compared to how inflation has hit so many other things.) Sadly, that shopping center was demolished several years ago to make way for a high-rise apartment building for college students. The ground floor is full of restaurants, but mostly chains (maybe all chains by the time of this writing).

Luckily, Lazy Moon reopened a few blocks west on University Boulevard, then opened a second location East Colonial Drive in the Mills 50 District (Orlando’s best neighborhood for dining) in late 2016. Most recently, a third location opened in Maitland, closest to me. I recently paid two separate visits to that Maitland location, and they were my first tastes of Lazy Moon’s pizza in close to a decade, back when the Mills 50 location had just opened. I was thrilled to say that the huge slices were as huge and tasty as always, ever since my earliest visits to that dingy dive near UCF 20 years ago.

This was a plain cheese slice I used for a “control”: the basis upon which to evaluate Lazy Moon’s crust, cheese, sauce, and their delicate balance. If a pizzeria can’t produce a good plain cheese slice, all the premium toppings in the world won’t make it a good pizza. Luckily, this was as good a pizza as I remember. Not super-gourmet, which is fine, and similar to a New York-style slice, just a lot larger. It is so thin and crispy, and it doesn’t flop when you pick it up or fold it. And if you’re going to pick it up, you almost have to fold it. My only complaint about Lazy Moon is the thickness of the crust, when they could probably cover more surface area with sauce and cheese. You can see how large it is compared to a normal-sized plate, fork, and knife. That’s the normal slice size!

This was a combination of caramelized onions and roasted red peppers, two of my favorite ingredients in anything: sandwiches, salads, pasta, and definitely pizza.

I noticed Lazy Moon served chili, but maybe they always had, and I was too single-minded to notice. This time, I tried a bowl. I love chili and always have to try it whenever it is on a menu somewhere, since every bowl is different and has its own merits. This was a pretty good, standard red chili with ground beef, kidney beans, tomatoes, and pretty typical chili spices (cumin, paprika, etc.), garnished with shredded cheddar cheese. It was really tasty and savory, but not spicy by any standard. I liked it and recommend it, especially now that we finally have some chilly (chili) weather. In fact, it inspired me to cook a pot of my own chili not that long after. Fear not, vegetarians and vegans, because Lazy Moon also serves a hearty vegetable chili with zucchini, squash, and beans simmered in “mild chili spices.” I haven’t tried it, but you may want to. You can even order giant slices of pizza with either the regular beef chili or the vegetarian chili on them!

On a second visit, I decided to try Lazy Moon’s alternative sauces for their pizza, even though I am usually a tomato sauce purist. This was a plain cheese slice with their tomatoey, smokey, slightly sweet barbecue sauce, just for the heck of it:

And this right here was the main reason I returned, to try their limited-time French onion slice, with broth-simmered caramelized onions, gruyère, asiago, and mozzarella cheese, and finely diced chives over their mustard base sauce. It sounded delicious on this chilly day, and it did not disappoint. It wasn’t drippy or soggy, but held up well and had a nice crisp crunch like all their other slices. I love French onion soup, and I love mustard, but it had never occurred to me to try their mustard-based sauce before. The mustard flavor was extremely subtle, probably more like a Dijon than a bright, overpowering mustard.

Lazy Moon makes much of their Cuban sandwich-inspired pizza, with ham, mojo criollo-marinated pork, dill pickles, and mozzarella over that mustard sauce, but I’ve never tried that one. I like Cuban sandwiches and I like pizza, but it always seemed like kind of a lot. Even though I really do consider myself a pizza purist, and I greatly prefer tomato-based sauces, this French onion slice was a real winner. But I’m publishing this review now because it is only available through “early January” (as per their Facebook post on December 22nd, 2025). So if you are intrigued, get out there ASAP to try it! By the way, the Mills 50 location did not have the French onion slice today (Tuesday, December 30th), but Maitland did, so maybe call your closest Lazy Moon first, before schlepping out to it.

In addition to the tomato, barbecue, and mustard sauces, they also offer pesto and whipped ricotta sauces for their pizza, which both sound good.

While I don’t think Lazy Moon Pizza will win over the most stereotypically loud and proud New Yawk transplants (because those people can’t lower their standards enough to enjoy any local pizza, probably because of dah watah), it is a fine place to get a huge, crispy slice with some interesting toppings and maybe enjoy a beer or cocktail with friends. All three current locations are casual and laid-back, with more modern, welcoming ambience than the ’90s college town dive bar vibes of the original, which I do miss terribly. But I like the new places too, especially the Maitland location. Regardless, don’t let that French onion slice pass you by, since the clock is ticking on it! That and a bowl of chili would be such perfect comfort food on a week like this, here at the end of 2025.

Colorado Fondue Company

I live right near the Colorado Fondue Company in Casselberry (https://www.coloradofondue.com/), but I had not been there in close to 15 years, not since I was dating my wife. I do love dipping foods in other foods, so it surprises me that I haven’t come here more to get my dip on. The menu features a variety of cheese and chocolate fondues, meant for sharing and dipping, as well as meats that you cook yourself on heated stones on the table.

It is a beautiful restaurant space, designed to resemble a cozy ski chalet in the Rocky Mountains, so it has an upscale-yet-festive atmosphere that would be perfect for a date or a special occasion dinner. It is even nicer around the holidays, since they put a lot of effort into decorating the place like crazy for Christmas. I get depressed around the holidays like clockwork, and I don’t do any decorating or much celebrating myself, but even I was struck by how nice it was on my most recent visit with two former co-workers, now friends. That’s why I didn’t want to wait any longer to run this review, here on Christmas Eve. If I can inspire even one couple, family, or friend group to dine there together while the Christmas decorations are still up, I will have done my job (that I don’t make a dime for), and those people will have a grand time.

In addition to a la carte options, Colorado Fondue Company offers four separate dinner options, which they call “trails,” keeping the mountain ski lodge theme. You really have to get along well with the people in your party, because each of the trails requires two people per order. I guess one ravenous person could go to town, though.

The Beginner trail is the cheapest, and each person gets to choose their own soup or salad, but they have to agree on the cheese fondue and chocolate fondue for dessert. The Intermediate trail includes the choice of soup or salad, a cheese fondue, and a selection of meats, but no dessert. My party of three went with the Expert trail, so we each got a salad, we agreed on the cheese fondue, we got the meats, and we got a dessert fondue. There is an even pricier Extreme trail with more premium meats, but we were content with the Expert options.

This was the seasonal Holiday Harvest salad that one of my colleagues ordered, with chopped iceberg lettuce, roasted pumpkin seeds, Craisins, crumbled gorgonzola cheese, and sliced apples. The website mentions a bacon balsamic vinaigrette dressing, but this looks more like a ranch dressing.

Another colleague got the Mountain Mix salad, with a blend of “harvest greens” and iceberg lettuce (although that looks like all iceberg to me), a “sesame-nut trail mix blend,” and shredded sharp cheddar cheese with honey Dijon ranch dressing. I do love those crunchy, salty sesame sticks.

For my salad, I chose the Southwest Caesar, with romaine lettuce, toasted croutons, and parmesan Caesar dressing, also anointed with a sweet red pepper coulis. I had to look up coulis on my phone (a thin, pureed sauce made from fruits or vegetables), but they had me at “sweet red pepper.” I stirred it into the salad, and it was a perfectly cromulent Caesar.

We shared more than one basket of these garlic-herb rolls, with crackly exteriors and pillowy soft interiors. They were great for dipping in the cheese fondue and various condiments yet to come.

On my first visit to Colorado Fondue Company with my now-wife, we shared the original cheddar fondue, with sharp aged cheddar and Swiss Emmenthaler cheeses, a beer and bouillon base, garlic, and herbs. This time, with my two colleagues, we shared the bruschetta Jack fondue, with fontina, asiago, and Monterey Jack cheeses, roasted garlic, sun-dried tomatoes, basil pesto, and seasoned toast crumbles on top. It was great.

They brought us a basket of various breads and generic tortilla chips to dip in the fondue. The round slices of pretzel bread were my favorites. They were very similar to the frozen Bavarian pretzels I sometimes buy at Aldi, from the Deutsche Kuche brand (which I pronounce “Douche Cooch”).

The cheese fondue also came with broccoli, sliced carrots, apples, and grapes.

Slainte! L’chayim!

Next, we got two burning hot flat stones and this long platter of raw meat and seafood to cook ourselves. It included (from top to bottom): Pacific white “fusion” shrimp marinated in basil and garlic roasted pesto, coconut milk, and salt and pepper seasoning, Pacific Northwest chicken in a citrus soy marinade with mixed herbs, Colorado lodge sirloin in a teriyaki and soy-infused ginger marinade, filet mignon in roasted garlic pesto, soy sauce, lager beer, and crusted peppercorns, and at the bottom, Jamaican jerk-marinated pork tenderloin.
I don’t have any pictures of the cooked meat, but you know what meat looks like while it’s cooking and when it is cooked. If not, take a peek at similar photos of cooking and cooked meats from my trip to GG Korean BBQ earlier this year. I can tell you that all the meats were very tender except the sirloin, which was chewy. I never order filets, but I was impressed by how tender it was, especially since I like my steak bloody rare.

We also got a fondue pot of boiling hot broth to put the ravioli and potatoes in, and there were already random mushrooms and penne pasta in that broth. I was careful to avoid any mushrooms, my old culinary nemesis.

We got these four sauces for spooning onto our plates to dip: a whipped herbed cream cheese, a creamy red pepper sauce that reminded me of thinner thousand island dressing that wasn’t spicy at all, honey mustard, and savory-sweet teriyaki sauce. Me being me, the Condiment King (with all due respect to DC Comics), I probably paid more attention to these sauces than my dining companions did. But since I wanted to let the meats speak for themselves, I mostly dipped the remaining breads in them.

One of my companions, a brilliant professor and scholar, and one of the kindest people ever, chose our dessert fondue: the Winter Caramel Crunch. It combined milk chocolate, salted caramel, and Irish creme (maybe the actual liqueur, which used to be delicious back when I drank), and was topped with crushed pretzels. I can usually take chocolate or leave it, but it was a very good choice. A real crowd-pleaser, in fact. From the name, I’m guessing it is also seasonal, so try it while you can!

The dessert fondue came with this tray of cream puffs, graham crackers, marshmallows, pretzels, cake pieces, Rice Krispy Treat pieces, sliced bananas, and strawberries. Dipping things in the fondue is always fun, but I ate the strawberries plain, since I like them best that way.

It was really nice catching up with these ladies, since I don’t work with them anymore, and the setting and dinner could not have been better. It would have been pleasant even if we went to some dive, but instead, we had a long, luxurious meal in one of the prettiest restaurants in Seminole County, if not the entire Orlando area.

Seriously, get over there ASAP, before they take down all those Christmas decorations! You won’t be sorry. If you get sentimental and nostalgic at Christmas (and I’m one of the few sad weirdos who doesn’t), you’ll be in holiday heaven. And if you don’t want to splurge too much, you can have a totally nice, light dinner date by just going with the Beginner trail: salads, a cheese fondue you all have to agree upon, and a chocolate fondue you all agree upon, with all the accoutrements, for $16.50 per person. Then you can just focus on dipping and good conversation, without having to cook your own meat.

Il Pescatore

Il Pescatore (https://ilpescatoreonline.com/) is an old-school Italian restaurant in Orlando’s Milk District, nestled between Vietnamese restaurants Pho Vinh and Pho Hoa on Primrose Drive, directly south of East Colonial Drive. Se7en Bites and Smoke & Donuts BBQ are just past it, too. The Milk District is full of treasured restaurants, and Il Pescatore turned out to be one more. It’s not new, and many Orlando locals probably know it already, but it’s still relatively new to me, okay?

I honestly don’t go out for Italian food very often anymore (excluding pizza and my beloved Italian subs), since I make myself multiple salads a week at home and work wonders with pasta. But my first visit to Il Pescatore two years ago was kind of a treat, and also an emotional milestone, because two valued co-workers and great friends took me to lunch there on my last day of a job I had held for 15 years. Even though I worked close to the Milk District for that many years, I had never gone to Il Pescatore before, because I thought it was a fancy, upscale restaurant, and those are usually not my thing. I was wrong! It was cozy, comfortable, and welcoming, and the food was super-solid.

This was my side salad, with fresh, crunchy iceberg lettuce, tomatoes, cucumbers, red onions, a bit of shredded red cabbage, and an excellent house-made vinaigrette dressing that really stood out.

One of my colleagues ordered the tri-color salad with romaine lettuce, tomatoes, and fresh mozzarella, topped with the same house dressing.

Another colleague ordered this Greek salad, with mixed greens, feta cheese, kalamata olives, tomatoes, cucumbers, whole pepperoncini peppers, red onions, and that incredible house dressing.

I did not try this funghetti al ‘aglio, mushrooms sautéed in olive oil-based garlic sauce, but my colleagues seemed to really enjoy it.

This was good ol’ bruschetta, a crowd-pleasing classic, with tomatoes, garlic, and herbs tossed in olive oil and served over toasted Italian bread. We all dug into this appetizer and enjoyed it.

This was my colleague’s calzone, which would have been stuffed with ricotta cheese and mozzarella. Like the lasagna, you can’t go wrong with something like this! By the way, Il Pescatore’s red sauce slaps. You can tell they make it fresh in house and aren’t just opening some industrial food service can.

I ordered this baked lasagna from the lunch menu, and while I wish I remembered it better after two years, I’m sure it was great, as anything smothered and baked in red sauce and mozzarella cheese would be. Lasagna is one of my favorite dishes of all time, but I make such an amazing version myself (especially in the winter), I rarely order it at restaurants. Once in a while, I make an exception, and I’m sure I chose wisely here.

This combo sub was definitely mine too: ham, genoa salami, capicola, provolone cheese, shredded iceberg lettuce, tomatoes, and more of that house vinaigrette on a nice, soft roll, served cold. I have a hard time passing up an Italian sub, and while this one wasn’t the biggest or the best of all time, it definitely hit the spot.

I didn’t order the tiramisu, but my colleague/mentor/friend was kind enough to offer me a taste. It’s a wonderful dessert I rarely partake in but always enjoy whenever I do: an architectural marvel of lady finger cookies layered with mascarpone cheese and espresso.

I returned to Il Pescatore this past week with the same two now-former co-workers, along with a third. Of the four of us, only one person is still at the old workplace. I think the world of these people, and I am so glad we have kept in touch. The last time we got together to catch up over a meal, earlier this year, we also ended up at an Italian restaurant, Terralina Crafted Italian at Disney Springs. This time, it was a lot closer to people’s work and home (and for me, they are one in the same).

I ordered an appetizer of fried smelts, hoping to share them with the group, but my one male colleague had one, the two ladies wanted absolutely nothing to do with them, and I enjoyed the rest. I am a huge sardine eater, so finding small fried fish like sardines and smelts at restaurants is a rare treat. Olympia Greek Restaurant used to have good ones, but it closed years ago. These were very good, especially dunked in Il Pescatore’s wonderful red sauce.

My vegetarian colleague ordered this lovely pizza bianco, a white pizza topped with mozzarella and ricotta cheeses, sliced tomatoes, crushed garlic, and fresh basil. I thought she ordered the 12″, but it seemed a lot bigger than that.

Someone got the chicken parmesan with linguini, which looked like a HUGE portion:

And someone else got the similar-looking eggplant parmesan, also with linguini:

Since I studied the menu over the two years since my first visit, I learned about a dish on Il Pescatore’s dinner menu called tortellini di Stefano. It sounded so perfect, but it isn’t on the lunch menu. Luckily, when I mentioned it to our server, she told me they could still make it, but there wasn’t a more moderately priced lunch portion. Hey, that was fine with me! It was really satisfying and different enough from the pasta dishes I make at home that I felt like I made the best possible choice. It arrived with a melty, oven-baked layer of provolone (not mozzarella!) cheese, and I do love provolone.

After folding in the cheese, you can get a better idea of what the dish looks like beneath. The tortellini pasta was in a “creamy meat sauce with a touch of prosciutto,” almost like a cross between a creamier Bolognese meat sauce and a vodka sauce. And prosciutto is one of my favorite foods — not just meats, but foods in general. I shook some red pepper flakes onto the pasta to add a bit of heat. They aren’t just for pizza anymore! This tortellini di Stefano wowed me. I would totally order it again whenever I return to Il Pescatore, and hopefully that won’t take me two more years.

“Red sauce” Italian is pure comfort food for me. My family used to go to Anthony’s Pizzeria in Kendall throughout the ’80s and into the mid-’90s, and when it closed, they switched to getting takeout from The Big Cheese, a South Miami/Coral Gables institution. I love a good bowl of pasta in red sauce, which sometimes I make from scratch and sometimes I leave to the experts (Rao’s). When I’m stressed or depressed (which happens a lot, surprise surprise), pasta and a good salad and some bread help get me through, and when I’m feeling celebratory, relaxed, and relieved, the same meal sounds just as good then.

After trying the humble but excellent food at Il Pescatore twice now, I know they have a lot more interesting options than the same pasta and sauce I can easily make myself at home. The tortellini de Stefano was a dynamic dish, but next time, I might try the linguini scungilli, with conch in a garlic tomato sauce. If I’m feeling flush, I might treat myself to the zuppa di mare Trapanese, a Sicilian seafood platter with shrimp, mussels, calamari, clams, and snapper, all simmered in tomato sauce. Maybe I’ll just get the eggplant parm like my colleague ordered this week, since my attempts at eggplant parm at home never come out well. I know Il Pescatore won’t let me down! They haven’t so far.