Salads – Page 2 – The Saboscrivner

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.

Fiesta Cancun

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

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

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

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

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

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

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

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

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

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

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

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

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

Runabout Brewing Co.

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

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

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

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

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

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

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

Thailicious

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

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

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

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

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

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

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

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

Get ready for the noodle pull!

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

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

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

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

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

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

Art’s Sandwich Shop

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

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

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

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

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

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

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

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

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

The Cairo Express

The Cairo Express (https://www.facebook.com/profile.php?id=61577118088141) is a brand-new food truck that first opened last month, on July 12th, 2025. It is always set up in the same place, next to a hair salon at 658 Wymore Rd, Winter Park, right off Lee Road facing the I-4 exit. After a friend brought it to my attention and I looked at the menu online, I went straight there the next day, after seeing the Fantastic Four movie at nearby Winter Park Village. The Cairo Express is a family affair, with a pedigree of serving delicious Egyptian food in Orlando years before opening this truck. When I ordered, I noticed some uncommon menu items that I tried way back in 2019 when I reviewed an Egyptian restaurant called Makani, out on International Drive. I caught up with an old friend and bandmate and had a fantastic dinner there, and we shared several dishes I haven’t seen anywhere since. The fella in charge at the food truck confirmed his mother worked at Makani, and those were her family recipes they prepared there and again here at The Cairo Express. That food was awesome, and I knew I would be in for a real treat, trying it again so many years later.

Here is the menu, kindly provided by The Cairo Express after I forgot to take a photo and reached out to them on Facebook. You can see prices are very reasonable, and I can tell you everything is totally worth it:

This was the beef shawarma, which I devoured in the car while it was hot and fresh. It’s a wrap with beef, onions, tomatoes, cilantro, pickled turnips, and tahini sauce (creamy sesame paste), then grilled on the flattop grill to add some crispiness to the outer texture of the thin flatbread, like the best burritos. I love crunchy, tangy pickled vegetables, and the pickled turnips really made this shawarma something special. I’ve been disappointed by a lot of shawarma with dry, bland beef (or chicken), but this beef was really tender and juicy.

Here’s a cross-section, so you can see that tender beef for yourself. I always say that gyros are to tacos as shawarma is to burritos, in terms of shape and structure. I wouldn’t dare eat a gyro in my car, but the shawarma held up just fine.

I love liver in all its forms, from chopped chicken liver at a Jewish deli to liver and onions at an old-school diner. So I was surprised and excited to see a sandwich with marinated beef liver with green bell peppers, garlic, cumin, coriander, cilantro, and tahini sauce on a hoagie roll. I could not turn that down! Looking in the food truck window, I saw they use Cusano’s hoagie rolls, which I make a special trip to Gordon Food Service to buy. The nearby LaSpada’s Original Philly Cheese Steaks and Hoagies uses them, and I believe Gabriel’s Subs might as well. Great roll, and the entire sandwich was superb. The liver was so rich and tender. I personally would have loaded the sandwich up with onions too — sautéed with the liver, as well as some crispy fried ones — as well as some spicier peppers and/or hot sauce for some acid to cut the salty richness, but that’s just me.

Just as gyros are to tacos and shawarma is to burritos, the lesser-known Egyptian street food hawawshi is to quesadillas — except there is no cheese in hawawshi. Instead, it is spiced ground beef with onions, garlic, and parsley, stuffed into pita bread and grilled on the flattop grill to get that great crispy texture. Hawawshi is magical. You get four equal wedges, and mine came with a little cup of tahini for dipping. The menu mentioned I could have gotten hot sauce instead, which I would have preferred to try, but I was a little overwhelmed when ordering and didn’t think to ask. I had hawawshi for the first time at Makani back in 2019, and it was just as good there. I think the outer texture was crispier, almost like it had been fried, but this was great too.

Koshary is a famous Egyptian street food that I also tried for the first time at Makani. How could I resist a mountain of rice pilaf, lentils, spaghetti, elbow macaroni, tomato sauce, crispy fried onions, and chickpeas? It’s a carb-lover’s dream and a perfect snack for vegetarians and vegans too. The version of koshary from The Cairo Express came with an extra ramekin of tomato sauce and two ramekins of a vinegar sauce. I didn’t add any of either, because I wanted my wife to try it, and she doesn’t care for saucy, spicy, pungent foods (while I, on the other hand, can’t get enough of ’em). Once I ate the tomato sauce and onions off the top, we shared the rest of the koshary, and she enjoyed it as much as I did.

This baba ganoush was my wife’s sole request, since the smoky, creamy roasted eggplant dip is one of her favorite foods. She’s not a dipper like I am, but she will go through it with a spoon! She has high standards for baba ganoush, and she said Cairo Express’ version was one of the best in Orlando. I tried a tiny taste too, and I detected a lot of tahini (sesame paste) in there, while some go harder on the actual eggplant.

I returned to The Cairo Express the following Saturday because they had a weekend special that was another dish I was introduced to at Makani. These are mombar (pronounced with the emphasis on the “bar” rather than the “mom”), savory sausages made of rice seasoned with various herbs and spices, stuffed into a chewy lamb intestine. I swear I tasted cinnamon and clove in them. I believe the mombar are boiled and then fried until their texture is lightly crispy but also chewy. They are so delicious and fun to eat.

And I got a little piece of baklava that was good, because you can never go wrong with baklava!

On my second visit to the truck, I met Gigi, the matriarch of the family who cooked at Makani for years, then left after new owners took over, and is back in action at The Cairo Express. She was so sweet, and her son was very affable when I met him on my first visit. I’ll definitely be back. You should check them out too, as soon as possible. Even if you like Mediterranean and Middle Eastern food, the unique Egyptian dishes they offer like hawawshi, koshary, and mombar may be completely new to you. I think people will especially love the hawawshi and koshary (and vegetarians and vegans, don’t sleep on the koshary!). You can also try familiar favorites like shawarma and falafel and compare them to other versions you’ve eaten elsewhere. I highly recommend The Cairo Express and wish this lovely family all the good luck in the world.