Soups and Stews – Page 3 – The Saboscrivner

CLOSED: Mr. J Hand-Pulled Noodle

EDIT: On August 11, 2025, Mr. J Hand-Pulled Noodle announced it has permanently closed.

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A month or two back, I found myself in Ocoee, an area of West Orlando I never end up in, so I invited a work colleague who lives out there to meet me for lunch at Mr. J Hand-Pulled Noodle (https://www.mrjhandpullednoodle.com/). I had heard lots of praise about the new Chinese restaurant, one of the only ones in Florida to offer Lanzhou-style hand-pulled noodles called lamien, served in halal Chinese Muslim beef noodle soup. I was excited to try it, and so was my foodie friend.

Mr. J (which I can only hear in Arleen Sorkin’s New Jersey-inflected Harley Quinn voice) opened next to a Publix in a little shopping plaza at 1688 East Silver Star Road in Ocoee. The sign for the previous restaurant, Crab & Wings, was still up when we visited. It is a relatively small dining room, with are four tables for parties of four, three tables for parties of two, and a counter in the back with four additional seats (stools), where we sat. You order at the counter, and they bring your food to you when it is ready.

There are eight different noodle shapes to choose from, all made by the chef-owner, Jiqing “James” Meng: flat, thin, small flat, normal, triangle, leek leaf, thick, and thicker. I half-expected him to be putting on a show for the diners, pulling and twisting and whipping and winding noodles, like a scene out of Kung Fu Hustle, but all the action was taking place in the kitchen, out of sight. You should definitely come to Mr. J for an awesome lunch or dinner, but don’t expect a show. That was fine with us — it should end up getting hype and praise for the awesomeness and authenticity of the food, not for any kind of performative aspect.

The Mr. J’s Hand-Pulled Noodle Soup ($15.95) was a clear, consomme-style beef bone broth that reminded me more of Vietnamese pho than the familiar wonton soup I have ordered countless times at countless Chinese restaurants in Orlando, Miami, and Gainesville. I could not begin to identify all the herbs and spices that gave it its complex yet subtle flavors, but I know coriander and garlic leaves are involved. It was not as spicy as I was expecting or hoping, despite knowing a bit of chili oil was in there, but that allowed me to focus more on the thin slices of tender beef and the perfectly soft and chewy “small flat” noodles I ordered.

Here’s one of those noodle-pull action shots all food bloggers try to do. I always try to be a cool man of the world and eat my noodle soups with chopsticks, but that just means I splash my shirts, no matter how cool I try to look. The noodles were much softer than Italian “al dente” pasta, and because they are made with wheat flour, they were also softer than the rice vermicelli in bowls of pho. But even when I couldn’t finish all of mine and took some home, they kept their shape and firm, springy chewiness. Note the thin slice of crunchy white daikon radish in the bowl with all the diced leeks, a nice addition.

I figured the noodle soup would not travel well, so I also ordered stir-fried hand-pulled noodles to go ($16.95), to share with my wife at home. This dish included more of the sliced beef, stir-fried with either “thick” or “thicker” noodles. I chose “thicker,” because I love ’em thick, and the only thing better could be thicker. Onions, green and red bell peppers, tomato, and even pumpkin (according to the menu) are stir-fried in the mix too, although I admit I couldn’t identify the pumpkin in with all that other goodness. The red sauce was tangy and mildly spicy, and it was topped with fresh cilantro.This was another tasty dish, but I would definitely advise first-time diners to go with the soup if they are dining in, if they have to choose between the soup and the stir-fried noodles. The soup is definitely the house specialty, and it is the most unique dish. You also have more noodle shape choices if you go with the soup.

I neglected to take a close-up, but in the background, you can see the tea eggs I ordered for my colleague and I to try ($1.50 each), since I had never had a tea egg before. They were delectable hard-boiled eggs dyed a rich brown hue from tea once we shelled them, and they took on some of that unique flavor. I eat hard-boiled eggs a lot at home and in my boring work lunches, and the tea eggs inspired me to do more exciting things with them in the future, like this. There were also “thousand-year-old eggs” on the menu, another kind of egg I’ve never tried before, but I figured I would not push my luck.

Like I said, I am never this far west in Orlando, so I have no idea when I will return to Mr. J, so I’m glad I tried everything I did when I did. If you make it to Ocoee more than I, you owe it to yourself to try it for yourself. Chef Meng is a master of his craft, elevating noodles to an art form. I can safely say you have never tried noodles like these or soup like this in Orlando. Even though it feels like 2023 has skipped spring and gone straight to summer, get some of his beef noodle soup with these fresh, hand-pulled lamian noodles before it gets even hotter out there, and don’t let the heat and humidity stop you even in the epicenter of August’s armpit.

Pho Huong Lan

Well, we’ve had another chilly few days, and when the weather gets cool, my thoughts turn to hot, hearty soups. Pho Huong Lan (https://www.phohuonglan.com/) is my new favorite restaurant in Orlando for the two Vietnamese noodle soups I love so much: pho and bun bo hue. For the uninitiated, pho is a hearty beef noodle soup featuring rare beef that cooks in the hot broth, as well as meaty add-ons like sliced brisket, chewy beef meatballs (nothing like Italian or Swedish meatballs), tender and unctuous beef tendon, and tripe. Bowls of pho are infinitely customizable, as they come with basil leaves, bean sprouts, sliced fresh jalapeño peppers (much hotter than the standard pickled variety you get in jars), lime wedges to squeeze into the broth, and condiments like hoisin sauce and spicy sriracha.

Bun bo hue is a spicy red broth that usually contains thicker noodles and different cuts of beef and pork, and it also comes with fresh herbs, vegetables, and lime wedges to make every bowl unique. I’ve tried them all over town, and Orlando is blessed with many Vietnamese restaurants that serve excellent bowls. I can’t think of many disappointing experiences I’ve had with either kind of soup. They warm your body and soul — perfect for chilly weeks like this one — but pho is one of the only soups I seek out to enjoy in the summertime, because it is so light and surprisingly refreshing. But that said, of all the restaurants I’ve tried these two soups at, Pho Huong Lan makes the souperior versions of both.

Here are photos of the menu. Pardon the contrast — yellow text on a white background is not the greatest combination. You may want to right-click on the menu images and open them in new tabs for larger images.

This really cool mural livens up the dining room, where hot pots simmer off to the side.

Lucky maneki neko cats decorate the front counter, greeting customers.

For our first takeout order, I ordered pho for both my wife and myself. Like any good Vietnamese restaurant, they package the fragrant broth separately in takeout orders, so the tender rice noodles don’t turn to mush before you get to enjoy it. Mine is on the left, and it doesn’t look as clear as my wife’s broth on the right because it has oxtails (one of my favorite meats!) swimming in it.

My wife ordered pho tai dap, with rare flank steak. That’s her usual, but most local Vietnamese restaurants serve it with small, paper-thin slices of rare beef. Pho Huong Lan surprised us both by serving it with a large piece of tender rare flank steak, served like chopped steak — not exactly in the form of loose ground beef, but close. It cooked perfectly well in the hot broth at home, so don’t worry about that one bit. The rice noodles were thicker and more tender than the rice vermicelli most local restaurants served. We both liked them a lot.

Here’s a close-up of the rare flank steak we both got. I preferred this a lot to the slices of rare beef we are used to. It was a lot more tender than those slices once it hit the broth.

I got a smaller portion of the rare flank steak because I chose the pho dac biet, my usual at most restaurants, with rare flank steak, brisket, beef tripe, tender beef tendon, and beef meatballs (which were also floating in the broth with the oxtails I added on for an upcharge).

Here is my beautiful bowl of pho, fully assembled at home, as perfect as such a thing can be:

On my second visit, I tried the bun bo hue, which came with thicker, chewier rice noodles and a different assortment of meats than the pho: “rough” flank steak, beef shank, the chewy and unctuous tendon I love, congealed beef blood, and a round slice of pork bologna. I also paid the upcharge for beef short rib, another fatty and tender meat I love. I am so happy that Pho Huong Lan offers oxtail and short rib options, which I don’t mind paying extra for.
(In addition to the short rib and oxtail add-ons for the pho and bun bo hue, you can also add ox pennis [sp] to your noodle soup for an upcharge, something I’ve never noticed on any other local Vietnamese menus. But as many times as people have told me to “Eat a dick,” I’m just not there yet in my development as an adventurous eater.)

Here is the assembled bun bo hue, which was so warm and comforting and refreshing on a chilly day. It was spicy, but not nearly as spicy as other dishes I’ve had from other cuisines, and not even quite as spicy as other versions of bun bo hue I’ve had in Orlando. Here, the heat complimented all the fresh flavors without overwhelming any of them.

Pho Huong Lan only serves pho and bun bo hue, with multiple options in multiple sizes. If you’re looking for rice dishes, grilled meats, summer rolls, banh mi sandwiches, or any other Vietnamese specialties, the good news is you have many other great options in Orlando, especially in the same Mills 50 district. I have reviewed plenty of them, and I remain a fan. But if you’re in the mood for these two iconic noodle soups, I argue that Pho Huong Lan makes the absolute best versions in Orlando. I’ve tried most of them, and this restaurant is streets ahead of its competitors. Your mileage may vary, and I would love to hear what my dozens of readers think, but I feel pretty confident recommending Pho Huong Lan as the best I’ve ever had.

Wa Sushi

Wa Sushi (https://www.facebook.com/WaSushiCasselberry/) is a real treasure in the Seminole County suburb of Casselberry, 20 minutes north of downtown Orlando. The small, serene location is located in a nondescript shopping plaza between an Ollie’s Bargain Outlet and a store called Sports & Pokemon (the two genders?), but it boasts some of the finest sushi and Japanese food in the Orlando area.

Wa Sushi used to be in another, even less auspicious location elsewhere in Casselberry, pretty far out of the way and hard to find, and our very cool next-door neighbors invited us there once. It was good, but for whatever reason, we didn’t return until recently — our first visit in years, and the first to this new location.

You can find Wa Sushi’s menu on the Facebook page above, but they had a menu of specials when I took my wife there recently, for our first real date night in a while:

This was one of the last evenings of 2022, and we saw Wa was offering another special of toshikoshi soba, or “year-crossing noodles,” traditionally meant to be eaten on New Year’s Eve to let go of the hardships of the past year (since soba noodles are so soft and easily cut). Well, we figured we could both use some of that.

Rather than try the version in broth, we ordered the toshikoshi ten zaru soba ($16), cold soba noodles served with a dashi soy dipping sauce and a side order of tempura-battered and fried shrimp and vegetables. It was beautifully plated, and really good too, although I probably would not have ordered it if the dish wasn’t associated with the tradition of letting go of the hard times of the past year.

Close-up of the tempura shrimp and vegetables. My wife ate the tempura sweet potato, and I had the onion and shishito peppers.

Here are the cold soba noodles, made from buckwheat and topped with some fine shreds of nori (seaweed). They didn’t have much flavor at all, kind of like eating plain, cold spaghetti, but earthier. The dashi dipping sauce helped immensely, as did the finely-diced scallions that also came on the side.

Something we ordered came with the obligatory wee house salad with sesame dressing and miso soup, which I enjoyed:

This was ika geso ($11), a small plate of deep-fried squid legs from the Hot Tasting section of the menu. After how tender and fried to perfection the shrimp were, we thought we would double down on the tempura shellfish. These were chewier than a lot of fried calamari we have ordered around town, but I have a feeling this squid was a lot fresher, as opposed to some restaurants that may use frozen calamari. They definitely tasted fresh.

My wife always loves a good selection of sashimi, or in this case, a beautiful portion of chirashi ($33) — select cuts of raw fish, selected by the chef. There was salmon in here, ebi (shrimp), tako (octopus, one of her favorites, whether raw or cooked), ikura (orange globes of salmon roe), tamago (perfectly cooked and sliced egg), and unagi (eel). I always love eel in sushi, but this was her first time trying it, and she liked it. I’m always impressed by her willingness to try almost anything.

And we ordered three beautiful rolls to share:

In the foreground, you can see the ultimate tuna roll ($16): spicy tuna and cucumber inside the rice, topped with tuna, wasabi-infused tobiko (fish eggs), and sweet chili sauce. This one was awesome, but I’m always a fan of spicy tuna in any form.

Here you can see the inferno roll ($14) in the front, and the mango tango roll ($13) in the back. In the very front are slices of escolar sashimi ($2.50), just for her — a big fan of the butterfish. The inferno roll features spicy salmon and cucumber topped with yellowtail, spicy mayo, and paper-thin slices of fresh jalapeño pepper. Awesome combination.
The mango tango roll in the back features tempura-battered and fried shrimp, mango, and cucumber, topped with crab salad. I believe this was real crabmeat and not surimi (processed fish sometimes called “krab,” even though I like that stuff too).

I was really impressed by Wa Sushi, once again, all these years later, in a much more convenient location. Last summer I wrote a review of Kabuto Sushi & Grill, another friendly neighborhood sushi spot close to our home, just on the Winter Springs side rather than the Casselberry side. I even listed one of Kabuto’s dishes in my Top Ten Tastes of 2022, which came out in the last Orlando Weekly issue of the year. Sadly, that very week, the last week of 2022, Kabuto announced it was closing permanently. That’s when I resolved to get us back to Wa, to support them as much as we could moving forward, to help spare it a similar fate. I know lots of local foodies already know how fine Wa Sushi is, and common consensus is that it is one of the best sushi establishments in the greater Orlando area. It absolutely is, and to have it so close to home, a true treasure in Casselberry, of all places, means we have to protect it, support it, and shout our praise from the rooftops, both real and virtual. So here’s my praise and my protection. Let’s support all of our favorite restaurants as much as we can this year, especially those friendly neighborhood favorites we are lucky to have so near and dear to us.

Mr. Dunderbak’s (Tampa)

A few of my closest friends live in Tampa, and many years ago, one of them introduced me to a terrific German restaurant near his home called Mr. Dunderbak’s (https://dunderbaksbeer.wordpress.com/). There used to be multiple locations, many of which were in malls, but this location moved out of Tampa’s University Mall and into its current location near the University of South Florida a long time ago, long before I discovered it. There is also a completely separate, unaffiliated restaurant of the same name in Daytona Beach, with its own website and menu, but I’ve never been there. The Tampa location, however, is near and dear to my heart.

I’ve ended up there a few times, visiting these dear friends from high school who had families and escaped Miami, just as I did, only they ended up in Tampa instead of Orlando. On past visits, I would order a variety of wursts (sausages) and apply a variety of different mustards to them. Mr. Dunderbak’s sells a variety of German groceries, including mustards, and I could never leave empty-handed. The dining room is a bit crowded, and it’s dark inside, which I love. Even though there are shelves of groceries, racks of candy, a full deli counter, a busy and bustling bar, and lots of tuba-heavy German music being piped in, it feels like an intimate experience.

At some point along the way, I brought my wife to Mr. Dunderbak’s, and she fell in love with the food and atmosphere too, as I knew she would. We were lucky enough to return for two lunches earlier this summer, just the two of us — once on our way back from a quick getaway to St. Pete Beach, and again on our way to a concert in Tampa. We had the same server both times, the lovely and patient Victoria, who made us feel like welcome regulars, even though these had been our first visits in far too many years. She is the greatest!

Mr. Dunderbak’s serves the best pork rinds ever ($4.99 for this very generous portion). They are so light and crispy, not like some others that are hard enough to break your teeth or your jaw crunching into them. They aren’t greasy or overly salty, and they are covered with a light glaze of honey, making them sticky and sweet and salty all at the same time. They are a delicious appetizer and snack, and the leftovers stayed crispy after we drove home from Tampa.

Of course I couldn’t resist trying Mr. Dunderbak’s onion rings ($8.99 for this huge portion) for the first time ever. RING THE ALARM! (That’s how I celebrate reviewing any onion rings, which I do whenever and wherever I find them on a menu.) These were beer-battered, golden brown, lightly crispy, not greasy, not too crunchy, not too soft, not falling apart. They were just right — my favorite kind of onion rings anywhere.

I took a risk and chose the paprikasch pork gulasch ($13.99), even though it was a hot June day — less than ideal for a rich, meaty, spicy, tomato-based stew thick with pork, carrots, tomatoes, and twisty egg noodles. I normally enjoy goulash in all of its forms, and even though it was tasty, I would have been better off with something a little less heavy and hearty in the thick of a Tampa summer.

My gulasch came with two sides, so I got what I’ve had at my handful of previous visits to Mr. Dunderbak’s: both kinds of potato salad, since I’m such a mark for potato salad. The one on the left is the German potato salad, served warm, in a sweet, thick, vinegary sauce. The one on the right is a cold potato salad, also a bit sweet from vinegar, and served with crumbled bacon.

My wife ordered a pork wiener schnitzel ($13.99) — a pork cutlet pounded flat, breaded with cracker crumbs, and deep-fried until crispy. You may notice a trend developing, but I am pleased to say it wasn’t greasy at all, not overly crunchy, the breading stayed on, and the meat inside was tender, juicy, and flavorful.

Her schnitzel came with two sides, so she chose spaetzle (the most delicious little dumplings made from semolina flour and egg, sautéed in lots of butter), and homemade applesauce. She loved both of these.

In fact, my wife loved all of this food so much, she ordered the same thing when we passed through again, a week later.

As for me, I had to try something different on our second visit, when we were lucky enough to have Victoria as our server again. She even recognized us, and she helped me choose my next lunch: kassler rippchen ($19.99), two thin pork chops that were brined, cured, smoked, and served in an apricot, brown sugar, and Riesling reduction sauce. They were outstanding. I’ll rarely seek out pork chops on a menu or make them at home, but these were next-level delicious. They were more like really good ham than any pork chops I’ve had before, due to the preparation method. I loved them!

In addition to a little round pretzel roll, this time I broke my pattern and ordered two different, slightly lighter and healthier sides: vinegary cucumber and dill salat (so perfect to cut the richness of the pork chops, and also crunchy, cool, tangy, and sweet), and a wonderful wilted spinach salat with shaved gruyere cheese and warm sweet and sour bacon dressing. I shared both of these sides with my wife, and this one inspired her to start making spinach salads for herself at home, it was that good.

Since we were on our way to check into a hotel room in Ybor City before an evening concert, I wanted to get something to eat in our room so we wouldn’t have to schlep out into the night after the show. My wife had plenty of leftovers, but I ordered a sandwich that I knew would travel well: Dunderbak’s French Connection sub ($11.99), with Genoa salami, smoked German Westphalian ham, German bologna, garlic chive cream cheese spread, Swiss cheese, lettuce, and tomato on a sub roll. It was really good, but I should have asked Victoria to have them apply one of their many mustards to it to spice it up. It was a good sub, and it came with a dill pickle spear and some Ruffles-style ridged potato chips, but I could have probably picked something more unique. That said, I wanted something I could easily eat in a hotel room at night when I was tired, that didn’t require heating up in case we didn’t have a microwave oven.

And this is the vaguely automobile-shaped thick slice of apple strudel ($8.99) we brought to our hotel room in Tampa. The crust was very delicate, almost like a pie crust but softer and not as rich or flaky. The strudel was heavily spiced with cinnamon, and it also contained raisins and walnuts. I just had the tiniest taste, but my wife really enjoyed it. She also had me buy a lot of candy, including some marzipan and Haribo gummies.

So that’s Mr. Dunderbak’s. It’s somewhat off the beaten path for those traveling to Tampa, nestled in the New Tampa suburbs close to USF, and not exactly close to the more hip, happening, and tourist-friendly parts of town. But if you like German food (including Sanford’s beloved Hollerbach’s, which we are also big fans of), you have to try Mr. Dunderbak’s too. Next time, I’m sure I’ll go with my Tampa friends again, but these two lunches with my wife felt like romantic getaways, even with all the “oom-pah” march music in the background.

CLOSED: Kabuto Sushi & Grill

EDITOR’S NOTE: Kabuto Sushi & Grill announced it would be permanently closing after December 26th, 2022.

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Kabuto Sushi & Grill (https://www.kabuto-sushi.com) is the closest sushi restaurant to our house, but it took us a while to try it. It used to be a different sushi restaurant years ago, which we only ever went to once. Once was enough. It was really expensive and just okay, but Kabuto has a completely different menu, different management, different décor, different everything. I ordered takeout, but the dining room was gorgeous — very modern and sexy, especially for a sushi restaurant in uber-suburban Winter Springs, next door to our regular Publix where everyone knows me.

I ordered takeout for that first visit to Kabuto, starting with a pretty typical eel roll ($10), with baked eel and cucumber inside the sushi rice and a little dipping cup of sticky, sweet eel sauce on the side:

My wife thought the Kabuto’s summer roll ($16) sounded interesting, with tuna, salmon, a krab stick, avocado, and mango, wrapped in spring mix leaves and rice paper, with house-made raspberry wine sauce on the side. It was an interesting combination, especially with the sauce, that was like a sweet and sticky vinaigrette dressing, and no rice to speak of.

I ended up using the sauce as dressing on a homemade salad a few days later, since she isn’t into sauces and dips anyway. It was perfectly fine, but I like my sushi rolls with rice, so I probably wouldn’t order this one again.

I’m glad I ordered a spicy tuna crunch roll and a spicy salmon crunch roll ($8 each; below left and center), both with tempura flakes inside to give them that gentle crunch, and we really enjoyed both of those.
But there were two highlights, even though these other rolls were solid. One was the mango passion roll that my wife chose ($16; on the right side in the above photo), with yellowtail, salmon, and avocado inside, topped with more yellowtail and salmon, plus mango salsa. It was AWESOME. What a great combination. I always order mango in my poke bowls with tuna and/or salmon when it is available, and it worked so well here.

My personal favorite wasn’t a roll at all, but a selection from the “cold small plates” part of the menu: spicy tuna crispy rice ($12), with cubes of deep-fried rice topped with spicy tuna, avocado, masago, scallions, sesame seeds, and a sweet glaze. It came with four pieces, which we split evenly, but I could have eaten two hundred of them, seriously.

I love ramen almost as much as I love sushi, but my wife doesn’t always share my love of ramen (aside from the instant stuff). I was surprised when she suggested we order a bowl of the tonkotsu ramen ($13) to split, since I figured she wouldn’t be interested, but I was half-considering ordering one just for myself. In the end, I liked it more than she did and ended up eating most of it, which was fine with me, but I was relieved she suggested it in the first place.

I really liked how rich and creamy the pork bone broth was, how tender the thin slices of chashu pork and bamboo shoots were, and how springy and chewy the noodles were. I always think I’m going to hate the bamboo in tonkotsu ramen, expecting it to be tough and fibrous like a cross between chewing on celery sticks and saxophone reeds, but it is more like al dente lasagna noodle sheets. The soft-boiled egg halves were cooked to gooey perfection as well, although I chomped them both rather than letting the yolks mix into the tonkotsu broth. The broth was served on the side in our takeout order, which was the ideal way to do it, to keep those great noodles from getting soggy.

I had no idea Kabuto also has a happy hour menu, since it wasn’t on the website. If you dine in between 4:30 and 7:00 PM, you could get much cheaper sushi rolls, and if I had known, we might have done that instead of ordering takeout. Here’s a photo, because the people need to know about this great deal!
In fact, we returned two weeks later to dine in and take advantage of happy hour, since the food was so good.

My wife started out with two pieces of escolar sashimi ($4) and two pieces of tako (octopus) sashimi ($4):

Then we went hard on those happy hour rolls! I got the same spicy tuna crunch roll and spicy salmon crunch roll we liked so much at home ($5 each; right center and bottom), as well as the full-priced mango passion roll we loved (top left):

We also got the Philly roll ($4; top right), the fire dragon roll ($5, bottom left), and the lobster sensation roll ($5, center). I always gravitate toward “Japanese bagel” rolls, with smoked salmon and cream cheese (the food of my people!), but the Philly roll was regular (non-smoked) salmon with cream cheese. Still very pleasing. This was my first fire dragon roll, with salmon, asparagus, and avocado inside, and topped with yellowtail, thin-sliced serrano peppers, and dollops of “house-made kobachi sauce,” as the menu said. It looked and tasted more like sriracha to me.

Finally, the lobster sensation roll isn’t listed on the regular menu, but it contained lobster mixed with cream cheese and was lightly fried in tempura batter. Really good stuff. I’m sorry I didn’t take more close-ups of this beautiful sushi tray.

There are also daily specials at Kabuto that we didn’t order, but I snapped a photo of the menu from the day we went, since they aren’t on the website either:

There is no shortage of good sushi restaurants in and around Orlando, but Kabuto Sushi & Grill is definitely the closest to us. It may not be super-upscale, but that isn’t The Saboscrivner’s style anyway, and it is still a really nice place with fresh, delicious, unpretentious sushi and ramen, tucked away in Winter Springs, where foodies rarely dare to venture. Please dare. In the meantime, we will keep enjoying this friendly neighborhood restaurant moments from our home.

CLOSED: Thai Singha

UPDATE: Apparently Thai Singha closed in April 2023, and I am very sad about it.

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Thai Singha (https://thaisingha.net/) is the first Thai restaurant I ever visited in Orlando, shortly after meeting my wife and starting to date her, back in 2006. It is out in the sprawling Waterford Lakes shopping center in East Orlando, south of the University of Central Florida. The area is full of restaurants, but not many stand out and draw attention. Thai Singha definitely does, or at least it should.

We realized it had been years since we had gone together, especially after discovering newer favorites like Mee Thai and Naradeva Thai, both wonderful places. But you never forget your first, especially since Thai Singha is where I discovered my favorite Thai dish that is now my benchmark order at any new Thai restaurant, to compare and contrast them all.

My wife started with hot ginger tea ($2.95), which smelled really good and came in a neat-looking receptacle:

Then she ordered one of her favorite dishes, that she also introduced me to at Thai Singha over 15 years ago: mee grob ($6.95). Some restaurants call it mee krob or meekrob, but many around Orlando don’t serve it at all. It is a veritable mountain of crispy rice noodles, shrimp, pork, and tofu, tossed in a tangy sweet sauce and garnished with scallions and bean sprouts. It is awesome, folks. It is very sticky, crunchy, sweet, salty, and sour — a feast for all the senses. The shrimp is fried so nicely that you can even crunch and swallow the crispy tails. It is one of the only places where I like tofu, but I fully admit I haven’t had enough tofu to discount it completely. Maybe everyone is already wise to the joys of mee grob, but if ya don’t know, now you know.

My wife ordered her favorite entree as well: late night noodles with a combination of shrimp, scallops, and squid ($16.95). You can choose any of the options from the “Favorite Dishes” section of the menu to come with mixed vegetables, tofu, chicken, beef, or pork for $11.50, shrimp for $14.50, or a meat combo or this seafood combo for $16.95.The late night noodles are soft, chewy rice noodles stir-fried to perfection, then tossed in a light soy sauce with eggs, the shrimp, the buttery little bay scallops, and the tender squid, and served over a bit of lettuce. She loves it.

And this is my favorite Thai dish, made with the same flat, wide, perfectly chewy rice noodles: drunken noodles, also known as pad kee mao or pad kee mow. I got mine with tender pork for $11.50, and I always wish the portion was bigger here, because it is so incredibly delicious. Drunken noodles are stir-fried with onions, green bell peppers, fresh Thai basil leaves, and a sweet chili paste sauce. It is always sweet and spicy at once, which I just love in any cuisine, and the Thai basil brings such a unique herby flavor — very different than the typical basil in Italian recipes. Despite the name, there is no alcohol in this dish, but it is a common, beloved Thai street food for drunken revelers. I’m sure the late night noodles have a similar origin story from nocturnal hawkers and their grateful post-partying clientele.

So that’s our first Thai restaurant we were able to share with each other, Thai Singha. I am pleased to report we enjoyed it as much as ever after being away for far too long. I was just sad to see it dimly lit and not busy, despite it always bustling during our past visits, too long ago. We got there in the late afternoon on a recent Friday, too early for the dinner hour, but we were the only diners in the place, while others popped in and out to pick up sporadic takeout orders. It is difficult to get to Waterford Lakes, and we rarely end up on that east side of Orlando anyway, but it remains a treasure well worth braving UCF-area traffic to return to from time to time. Over the years we’ve been together, we have ordered other dishes on the menu that are always solid, but we are always a little disappointed when we don’t go with our favorites here. Now you’ve seen our go-to dishes, so pay it a visit, decide on your own favorites, and let me know what they are!

St. Johns River Steak & Seafood

A while back, we met one of my wife’s best friends for lunch at St. Johns River Steak & Seafood (https://stjrss.com/), a lovely restaurant near where she lives in Sanford. My wife and I had never been there before, but the biggest draw was being able to sit outdoors on the huge covered patio overlooking picturesque Lake Monroe on a glorious spring day.

My wife and I shared a bowl of gumbo ($9), which looks very small due to the large bowl they served it in, with just a small space in the middle. The rich, thick, spicy, tomatoey stew contained chicken, shrimp, crawfish, and andouille sausage, and I think I liked it a lot more than my wife did.

I also ordered gator bites ($15) for the three of us to share. Gator is almost a novelty food. I don’t know anyone who loves it, but when people see it on menus, especially in casual seafood restaurants in places like Louisiana and Florida, we feel obligated to order it, I gar-ron-tee. Maybe it’s an “eat them before they eat you” defense mechanism, or a way to prove our local “Florida Man” bona fides. Anyway, these were chewy and chickeny, as gator bites usually are. I think we got them grilled, but you can also get them fried or blackened.

All three of us were in the mood for grouper, which is one of the finest fish you can eat. A surprising amount of local seafood restaurants don’t offer grouper on their menus, and some others sneakily serve other, lesser fish, even when they advertise grouper. We figured we were coming to a place that would treat us grouper groupies right.

Our friend ordered a Caesar salad ($9) with grouper added on (I can’t find my receipt, but some of the other protein add-ons were $9, or it might have been whatever “market price” was that day).

My wife ordered the fried grouper sandwich ($18.50) and upgraded to a side of Sidewinder fries (an extra $2). The regular sides that come with sandwiches are house-made chips or cole slaw, but we both love Sidewinder fries. They might be some of my favorite fries ever. It came with lettuce, tomatoes, and red onions on a lightly grilled brioche bun, but since I love sandwiches and my wife doesn’t, I took her bun and vegetables to turn my own grouper (see below) into a sandwich.

And I got a blackened grouper entree ($27) with two sides: rich and creamy macaroni (really penne pasta) and cheese, and terrific onion rings. RING THE ALARM!

Sadly, all three of us thought our grouper was a little dry. Mine reminded me more of a denser fish like mahi, and was less flaky and buttery than grouper I’ve had elsewhere. But the two sides were top-notch, and I really enjoyed them.

Sanford’s food scene is really blowing up with wonderful restaurants and hip bars and breweries in the quaint downtown area. There are so many choices, it can be hard to choose. We used to always end up at Hollerbach’s Willow Tree Cafe, and last summer I discovered Christo’s wonderful diner and their legendary Greek nachos. But it is nice to know about a seafood option too, moments away from that main drag on First Street, and with that gorgeous patio and lake view. I can’t decide if I would give the grouper another try when I inevitably return to St. Johns River Steak & Seafood or branch out to another favorite like soft shell crab or even jambalaya. However, I would definitely get the onion rings, mac and cheese, and Sidewinder fries again… and probably leave the gator to first-timers.

QuesaLoco

I just got home from Orlando’s newest Mexican restaurant, QuesaLoco (https://quesaloco.com/), which opened for business TODAY, Saturday, January 15, 2022. I was the fifth person in line, about half an hour before it opened at 2:00, and they had a mariachi band playing festive, deafening music to make it a truly special, memorable occasion. But today wasn’t my first experience with QuesaLoco. Flash back with me to the fall of 2021, if you will — an era when some of us had received our boosters and were feeling somewhat hopeful for the first time in a while, in the era before we had ever heard of the Omicron Variant.

Last fall was when I first discovered QuesaLoco, in its original incarnation as a food truck, which I noticed while randomly driving by. The QuesaLoco food truck had been setting up in front of the Lotto Zone convenience store at 4550 North Goldenrod Road in Winter Park, between Aloma Avenue and University Boulevard, on Friday evenings and weekend afternoons and evenings. Unfortunately, I was thwarted by a ridiculously long line on that first attempt to stop. Always seeking the new and novel and figuring anyone lined up at an unfamiliar food truck knows what’s up, I went home and looked it up, and made a plan to visit the truck as soon as I was able — ideally when the line was shorter.

I headed straight there after work on a Friday evening in the fall, planning to get there 20 minutes before it opened at 6:00. I was the sixth person in line, and many more people queued up behind me. Of course it started to pour rain, but nobody ran for cover or got frustrated and left. Once the truck opened for business, they took orders very quickly and efficiently, and I think only about 15 minutes passed before I, lucky number six, got served. The truck had a crew of five people, and they were all hustling like crazy to get everyone’s food ready. I figured it was going to be good, but had no idea exactly what treasures I would be unboxing once I got home to my wife.

On that first visit, I started with a simple chorizo taco ($2.50), with crumbled spicy sausage, raw onions, and chopped cilantro on a very fresh, handmade corn tortilla. It was a triumphant taco, everything you hope a chorizo taco will look, smell, taste, and even feel like. The only thing you could do to improve this taco would be to increase its size, but this wasn’t the only thing I ordered.

Birria is a very trendy item in Mexican food these days — slow-braised shredded beef (or sometimes goat), served in tacos and other Mexican dishes (and sometimes even in ramen noodle soup!), usually accompanied by a dipping cup of rich consomme broth. QuesaLoco offered birria in several different ways, so I opted for the most unfamiliar, a mulita ($6). This was similar to a quesadilla, except instead of a flour tortilla, it was served as two fried corn tortillas stuffed with shredded birria beef, cheese, onion, and cilantro, dunked in consomme, and topped with sprinkles of cotija cheese before being wrapped up for me. I’ve never noticed mulitas on any other Mexican menus around here, but consider me a card-carrying convert to the mulita militia. (If only I still had my mullet!)
The extra cup of consomme on the side is a $1 upcharge, but I strongly recommend it, even if you aren’t ordering birria! Unlike some other birria consomme I’ve seen and tried elsewhere, this one wasn’t bright orange with oil, but a legitimate broth that was rich and flavorful, perfect to dip things in, but probably just as good to sip on a cool day.

Finally, the coup de grace: a torta, one of my favorite Mexican dishes, a sandwich full of al pastor (pork marinated in spices with pineapple and usually sliced off a rotating spit called a trompo), which is one of my favorite meats, period. This sensational, stupendous sandwich was $12, and worth every penny. It’s a truly titanic torta, the fresh, soft, lightly grilled roll stuffed with plenty of al pastor, melted cheese, cotija cheese, onions, tomatoes, cilantro, and crema. I have always been a huge fan of the tortas from the venerable Tortas El Rey, and I think this torta can easily stand alongside them in the sandwich pantheon. After the small chorizo taco and the birria mulita, I got two additional meals out of this torta!

I ordered this carne asada quesadilla ($10) for my wife, and we were both blown away by how huge, heavy, and delicious it was.

Here’s a different angle. Like everything else, they were extremely generous with the meat, cheese, and cilantro. (She doesn’t like onions, so I always ask places to hold the onions for her. Me, I love onions, but I love her more.)

This outstanding limon (lime) agua fresca ($4.50 for a large) was so cold, refreshing, and delicious. It was pleasantly sweet without being cloying, and did not taste artificial at all. The sweetness was balanced perfectly by the acidic tang of real lime juice and the sweet, spicy chamoy and Tajin seasoning around the rim of the cup (a 50-cent upcharge). It splashed around in my cupholder on the drive home because they couldn’t put a lid on it for obvious reasons, but it was worth it.

I have been following QuesaLoco’s social media ever since that first visit, and they promised their long-awaited permanent restaurant location would be opening soon. Well, constant readers, that day was today, and the new location is open for business and already awesome.

The brick and mortar location of QuesaLoco is up and running at 971 West Fairbanks Avenue, a few doors down from Mediterranean Deli, home of the best gyro in Orlando and one of my Top Twelve Tastes of 2021.

After the staff cut the ribbon right at 2:00, they let us inside. The interior walls are covered with beautiful, colorful murals inspired by Mexican folk art, especially Dia de los Muertos (Day of the Dead) imagery.

Even the restroom doors are painted:

The six-piece mariachi band was tearing it up! I had to shout my order over their brassy serenade (and through my unflattering-but-necessary N95 mask), but Silvia on the cash register rang everything up correctly.

After how much I loved the limon agua fresca from the food truck a few months ago, I was excited that they had so many flavors available here at the restaurant:

I ended up choosing pineapple and fresa (strawberry), which were $4 each. The strawberry surprised me by being very creamy, almost like melted strawberry ice cream. I drank a little on the way home, but saved plenty for my wife because I knew she would like it too. Pineapple is my go-to agua fresca flavor, and this one did not disappoint, but next time I’ll get different ones.

Once I got home, the first thing I tried was the taco de cecina ($4), a traditional taco from Tampico, Mexico. It features fried skirt steak (arrechera), chopped into small pieces and wrapped in two soft, fried corn tortillas, with diced onion and cilantro, sliced avocado, and crema, with grilled onions and a whole grilled, blistered jalapeño toreado on the side.

My wife usually likes sopes from one of our favorite Mexican restaurants, Tortas El Rey, so I ordered her a sope from QuesaLoco ($5.50). Sopes are a fried masa corn disc (sometimes puffy, sometimes flatter like this one), topped with the al pastor pork I liked so much in my torta last time, refried beans, crumbled cotija cheese, and crema. I asked them to hold the lettuce, tomato, and onions, since the lettuce would have wilted on the drive home, and my wife isn’t into tomatoes or onions anyway.

Because I loved that beautiful torta so much on my visit to the food truck, I thought I might order another torta today, but wasn’t sure which meat I would choose. My decision was made for me when I saw QuesaLoco’s brand-new, expanded menu, with the option of the torta de la Barda ($15). This classic street sandwich from Tampico has everything: sliced ham, shredded beef, crumbled chorizo, pork jam, stewed chicharrones (pork skins), crumbled cotija cheese, refried beans, tomatoes, avocado, onions, and salsa verde on another perfectly soft Mexican roll. It is huge, but I put it away.

As I said earlier, birria is one of the house specialties at QuesaLoco. But since I had already sampled tacos, tortas, quesadillas, and the birria itself in my first-ever mulita, this time I couldn’t resist a new menu item: birria ramen ($12). Yes! They serve ramen noodle soup made with the consommé broth, onions, cilantro, and sliced radishes. I guess they must have larger bowls for customers who dine in, since my takeout order was divided into two smaller styrofoam cups. But that was fine with me, because it automatically divided it into two portions for me for later.

This is so unbelievably good. Better than it looks, better than you’re probably even thinking. It is the best kind of fusion cuisine — a dish that combines flavors and cultures, without detracting from either.

I’m so glad I was one of the first people in line at QuesaLoco on its opening day, because the line was pretty long when I left. People were wrapped around the side of the small plaza’s parking lot, and a few shot me dirty looks as I left with two large bags and two colorful cups. But just like going to the doctor’s office, you want to try to get to a hot new restaurant early, because the longer you wait, the more they might be slowed down. No matter when you go, rest assured that QuesaLoco will be worth the wait. If you loved the food truck, you’ll only find more to love in their beautiful dining room, with its lovely artwork and expanded menu. And if you never got to try the food truck (which is going on hiatus for a while), then you are in for such a treat. You can’t go wrong trying anything I ordered on either of my visits, but I don’t think anything on the new menu could possibly disappoint. Even though you won’t get the opening day experience with live mariachis blowing the roof off the place, you’re going to have an incredible meal… or two or three, if you order like I did.

Phở Vinh

Phở Vinh (http://www.phovinhorlando.com/) is one of the many Vietnamese restaurants east of downtown Orlando, but it is slightly east of the main Vietnamese neighborhood, Mills 50, in an adjoining neighborhood known as the Milk District, due to the presence of the T.G. Lee Dairy headquarters. Some of my favorite restaurants in Orlando are in the Milk District, and I’m happy to add another one to that number.

Our wonderful next-door neighbors took us to dinner at Pho Vinh several years ago, and we all liked it, but my wife and I kept returning to our usual Vietnamese restaurants, Phở 88 and Little Saigon, in the subsequent years. Both are very good, but I recently felt like a change, so I recently called in a takeout order with Phở Vinh, brought it home, and unpacked deliciousness that even exceeded that dinner way back when.

Since the name of the place is Phở Vinh, we both decided to order phở, the classic Vietnamese beef noodle soup that we love so much. Even though “beef noodle soup” sounds heavy, it is surprisingly light and refreshing, despite still being hearty and filling.

When we go to our usual Vietnamese restaurants, my wife always orders phở tai ($9.95), with thin slices of rare beef that cook in the hot, fragrant, clear broth. Phở Vinh does what most Vietnamese restaurants do, packing the meat, noodles, and aromatics in one container, and the broth in a separate container, so the meat doesn’t get fully cooked and the noodles don’t turn to mush on the drive home. We order takeout a lot more often than we dine out, especially these days, so we appreciate this very much.

I got what I normally order at other Vietnamese restaurants, the phở xe lưa ($13.95), with thin slices of rare beef, brisket, flank steak, tendon (rich, unctious, and chewy — I love it), and tripe (not my favorite, but it’s always included with the other meats in the combination phở).

Here is the phở broth. We both got identical containers, which are pretty generous.

And here is a shot of my steaming soup, all the meats and noodles simmering with torn basil leaves, paper-thin sliced onions, scallions, and fresh jalapeño peppers with all the fiery seeds and ribs intact. I squirted in a bit of lime juice from lime wedges (also included), but I rarely alter my phở beyond that, despite the option of sauces like hoisin and sriracha. It is better to taste it as intended, especially when visiting a new restaurant for the first time, or in our case, the first time in a long time. It was wonderful. So fresh and fragrant, and like I said, never a heavy meal.

I also got an order of cơm chiên dương châu ($11.95), fried rice with shrimp, roast pork, ham, and sweet, chewy Chinese sausage called lap cheong or lap xeong, which I love. They should call this dish the “kosher special”! I was hoping to share it with my wife, but figured she might not like it, so I’d have more for myself to pack for lunch the next day. But she thrilled me by loving the fried rice, even the Chinese sausage, which I definitely wasn’t expecting.

Guessing wrongly that she wouldn’t be into the fried rice, I ordered my wife a second whole meal for the next day, since I was going to be at work, and she doesn’t cook. After phở tai, this is her favorite Vietnamese dish to order: bún bò nướng, or charbroiled beef with rice vermicelli (the bún). At Phở Vinh, this also came with a crispy fried spring roll, so the dish was called bún bò nướng chả giò ($12.95). I thought she might like to try the spring roll (the chả giò), but she wasn’t interested in it, so I ate it while it was hot and fresh. We almost never get spring rolls, and I was reminded how much I like them. I didn’t try any of the rest, but she ate it all, which means she liked it. (If she didn’t, she wouldn’t!)

My next visit to Phở Vinh to bring home more takeout was two weeks later, on a recent drizzly, dreary Friday evening. I got my wife the summer rolls she greatly prefers (an order or two for $3.95). Unlike the crispy fried spring rolls, summer rolls are wrapped in a thin, chewy, sticky rice crepe, stuffed with pork, shrimp, rice vermicelli, and vegetables, and served chilled. I’m never into these, but she loves ’em, especially the sweet, sticky peanut sauce they are always served with.

She got her usual phở tai again, but I switched it up and got a different kind of noodle soup, the very spicy bún bò huế ($11.95), with slices of beef and pork in an intensely hot broth. As usual, the meats, noodles, and vegetables were packaged separately from the orangey-red broth.

And here’s the gleaming, glistening soup, perfect for warming me up (and making my eyes water and nose run) on a surprisingly chilly, rainy evening.

Finally, I got bánh mì bò kho ($11.95), a rich Vietnamese take on classic beef stew, served with half a loaf of crusty French bread. I didn’t eat this until the following Sunday, two days later, when it was even chillier, but it heated up great and tasted delicious. It was thicker than the phở and bún bò huế, but not nearly as thick as some beef stew I’ve had. There were plenty of big chunks of soft carrot, thin slices of onion, and huge pieces of tender beef that were a perfect, soft consistency — not that different from oxtails, which are one of my favorite foods. That got me thinking about how awesome a Vietnamese oxtail soup or stew would be.
Unfortunately, the French bread was burnt, as you can see. I still ate it, don’t get me wrong! I heated it up in the toaster oven, but had I been at the restaurant, I would probably have asked for another piece.

So as you can see, Phở Vinh won us over. With this stupid weather we’ve been having, alternating between days in the 80s and nights in the 50s, you can imagine how good nice, hot soups and stews would be. If you’ve lived in Orlando for a while, you probably have a favorite Vietnamese restaurant. We sure did, but I’m glad we branched out and tried Phở Vinh. It is definitely a regular in our rotation now, and we will definitely return.

Christner’s Prime Steak and Lobster

I’m not usually a big steakhouse person, but if you ask me, Orlando’s best steakhouse is Christner’s Prime Steak and Lobster (https://christnersprimesteakandlobster.com/ ), located at 729 Lee Rd, Orlando, Florida, 32810. Christner’s is very old-school and classy, with impeccable service and prices to match, but you get what you pay for at a place like this. When I was still just dating my wife, her parents took us all out to Christner’s, and I must admit I had never been to a restaurant like this before. I got sticker-shock from the prices, even though her generous father, a stand-up guy, treated us all. But the steak was the finest I’ve ever had in my life — even better than the steak at the vaunted Bern’s in Tampa — and the sides were all top-notch as well.

Well, we’ve returned to Christner’s a few times in the intervening years, but we’ve canceled just about as many reservations just due to a lot of bad luck — someone always getting sick or injured right around the time of an anniversary, a birthday, or some other event worth celebrating. This year we decided to treat ourselves. Our anniversary and my in-laws’ anniversary are a day apart, so a while back, we finally returned to Christner’s for the first time in quite a few years, and everyone was healthy and safe and somehow stayed healthy and safe. It was a lovely night out with three of the best people in the world, and we ate like kings.

I have made no secret of my love for oysters on this blog, and Christner’s has the absolute best fried oysters I’ve ever had. Seriously, I’ve never had anything this good. They would make a fine, filling meal in and of themselves, even if we didn’t get steaks. This sharable appetizer portion comes with tartar sauce, which is really good, and cocktail sauce, which I didn’t even bother with. But the oysters are so plump and well-seasoned, and the breading is so perfectly crispy, that they didn’t need either.

My mother-in-law ordered lobster bisque, and she was willing to share. I just got a spoonful, but wow, was it good. Lobster bisque is an all-time Top Five soup, even if it’s hard to make it look exciting in a photo. Was this the best bisque? Best believe it’s the baddest bisque, bro!

My father-in-law ordered a Caesar salad. I didn’t ask to try any of it, but those croutons looked pretty fantastic.

The croutons are probably made from the fresh-baked bread that is delivered to your table with soft, spreadable butter as soon as your party sits down. The photo I got of the bread didn’t look nearly as good as it actually is, so I left it out of this review. It is a round loaf you have to cut yourself, but it is so soft and fluffy and warm, and I challenge anyone to try it and not like it.

My in-laws aren’t used to me always playing the food photographer, so I didn’t get a chance to take pictures of everyone’s main courses. I did capture mine, though — Russ’ USDA Prime strip, a twelve-ounce steak seasoned with a nice amount of cracked pepper and cooked to a perfect rare, just like I like it. I regret not taking a photo of the red center, which meat lovers would salivate over. That would have been pure “food porn,” though. This steak is one of the cheaper ones on the menu, and I still get sticker-shock after all these years, even when someone else is generous enough to treat. But of course, at Christner’s, even the cheapest steak is relative. But that’s not all! I usually choose it because it is one of the only steaks that comes with a side item; almost all the rest come a la carte. Russ’ USDA Prime strip is accompanied by the richest, creamiest, most buttery chateau potatoes, which are just very posh mashed potatoes. Best mashed potatoes ever, though!

We also ordered the skillet potatoes and onions for everyone to share. This is one of the best potato dishes I’ve ever eaten in my life. Sliced thin and fried, these aren’t crispy-crunchy like potato chips, but more like thin, disc-shaped steak fries, seasoned with lots of good cracked pepper. As a notorious onion fan, the onions are practically caramelized and so, so perfect. Everyone loves the skillet potatoes and onions, even my onion-averse wife!

And speaking of onions, I finally got to try Christner’s legendary onion rings, which I had only stared at longingly on our previous (rare) visits. I always hesitate to request extra stuff when someone else is being generous enough to treat, but onion rings are kind of my thing. I even have a whole category on this blog called RING THE ALARM! (no air horn sound effects this time, because this is a very upscale restaurant), so here are Christner’s huge, thick, mountainous onion rings, at long last. At least my father-in-law tried some, which made me feel less guilty for asking, and even my wife (yes, the onion-averse wife again!) tried one and really liked it. You can get these rapturous rings in orders of five or nine, and I was glad everyone was okay with getting nine. These were definitely opulent, ostentatious onion rings!

Everyone enjoyed their dinners, but we all ended up with plenty of leftovers to box up and enjoy the next day. By now, we knew enough to save room for one of the most delicious, decadent desserts I’ve ever encountered: mandarin orange cake. My photo doesn’t communicate the size of the slices nearly well enough, but each one is gigantic. The icing is a “tropical pineapple-orange whipped cream icing,” and the cake is always moist and rich, with a subtle citrusy tang. It is served a la mode with a nice scoop of vanilla ice cream (quality stuff) and a little ramekin of chilled orange sauce that might be my favorite part, because it tastes like melted orange sherbet with chunks of actual orange in it. I always pour it over the ice cream and eat it first, because I’m usually pretty full at this point.
Fruity desserts are my absolute favorites, especially anything with citrus or tropical fruit. I believe Christner’s mandarin orange cake is an all-time favorite restaurant dessert anywhere, and you can easily get two or three servings out of each stupendous slice of cake.

Well, after not doing anything at all last year due to the pandemic, this year my wife and her parents were (relatively) healthy and fully vaccinated, so it was so nice to celebrate our back-to-back anniversaries with this sumptuous feast at Christner’s. Everything felt normal for a little while, and everyone left very full, satisfied, and happy. I think all the time about how lucky I am to be married to such an amazing woman, and to have amazing in-laws too, who I love and get along with, and vice versa. I know not everyone has that privilege and good fortune. And to be able to enjoy a fancy meal like this at a fancy restaurant like Christner’s speaks to our privilege and good fortune too. We rarely come here — only every few years — but each time we do, we are all reminded of how consistently excellent it is, and how lucky we are.