Sweets – Page 2 – The Saboscrivner

CLOSED: Zorba’s Greek Restaurant

EDITOR’S NOTE: I was saddened to learn that Zorba’s Greek Restaurant permanently closed in August 2024. Apparently the owners retired, so good for them, after so many years in a hard business. But Zorba’s really was my favorite Greek restaurant in the Orlando area, and I will miss it terribly.

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Zorba’s Greek Restaurant (https://zorbasgreekfood.com/) is located at 115 East 1st Street, in the quaint, picturesque, historic section of Sanford, about half an hour north of downtown Orlando. 1st Street is lined with great restaurants (including the beloved Hollerbach’s German Restaurant, Christo’s diner, and the nearby St. Johns River Steak & Seafood), bars, breweries, and cute shops. There is an excellent ice cream parlor (Wondermade, one of my two favorites in Central Florida) and a very cool new food hall, Henry’s Depot, which I recently visited for the first time and will definitely write about in the future. There is a German grocery store (Magnolia Square Market, owned by the Hollerbach family), a shop that specializes in hot sauces and everything spicy (Spice is Nice, which I also plan to review), and a farmer’s market every Saturday. It’s one of the most underrated foodie areas around, so I am thrilled to review another restaurant in the neighborhood that quickly became one of my new favorites. In fact, after two visits, one for dining in and one for takeout, I might go out on a limb and call Zorba’s my favorite Greek restaurant in the Greater Orlando area.

Funny enough, my wife and I ended up there completely accidentally, after first driving to Sanford intending to go to Hollerbach’s on a day it turned out to be closed. We had been passing Zorba’s for years, and since it is mere steps away, we went there instead, and were so glad we did. We were hungry, so we did our usual over-ordering thing, knowing we would have plenty of delicious leftovers to last us for days, which would heat up well at home.

We started out with eggplant garlic spread, which came with warm, soft, lightly grilled pita bread wedges for dipping and/or spreading. I am relieved to report the pita bread was really good, because I hate the Toufayan brand of pita they sell at Publix, near the deli section.

The eggplant garlic spread was savory and creamy, as the menu promised. It was my wife’s idea to order it, but I think it was so garlicky, I ended up liking it more than she did. But it was really awesome, and I would definitely recommend it as a nice starter.

She chose the octopus from the list of mezethakia, or Greek appetizers, to be her main course. We all have our favorite dishes we can never turn down when we see them on menus, and octopus is one of hers. You never know quite how restaurants are going to serve it, but Zorba’s served one large, marinated, char-grilled tentacle with tomatoes, kalamata olives, lemon, and some of the best feta cheese either of us have ever had. I’ve had so much rubbery, chewy octopus that I don’t seek it out anymore the way she does, but she insisted I try it, and it was outstanding — easily some of the best I’ve ever tried anywhere. Really meaty and flavorful, possibly from being tenderized by an acidic marinade that includes vinegar.

Since my wife doesn’t cook, I suggested she order something else that she could eat over the next day or two, once I was back at work. She chose papootsakia, which is really fun to say. The menu describes it as half an eggplant stuffed with seasoned ground beef topped with creamy Bechamel sauce and baked, but as you can see, it looks like they served her a double portion! This was another banger. We both tasted cinnamon in the ground beef, and I suspected they use the same recipe for the moussaka (casserole with ground beef, eggplant, potatoes, and Bechamel) and some other dishes. My wife named this one of the best things she has ever eaten in her life, and she doesn’t toss around superlatives as freely as your friendly neighborhood Saboscrivner!Needless to say, the papootsakia (hehe) lasted her a few days, and like so many saucy, savory dishes, it kept tasting better and better after every day in the fridge.

Just like octopus and eggplant are two of my wife’s “trigger dishes” that she always feels compelled to try anywhere, slow-braised and stewed meats in sauces are one of mine. I noticed Zorba’s offered a lamb shank and a pork shank, both braised and baked in a tomato sauce. I had a hard time deciding between the two, but our patient server suggested I try the lamb shank for my first visit, and so I did. This really is one of my favorite meals, period. I loved the braised lamb shanks at Cappadocia Turkish Cuisine (and listed them as one of my Top Five favorite things I ate in 2018 in Orlando Weekly), and now I’m pretty great at making them myself, using this recipe. Well, I’m happy to say that the lamb shank from Zorba’s is as good as any of the other versions I’ve tried or made, if not better. The tomato sauce is so rich, it really puts it over the top. The meat was fork-tender and so savory and flavorful.The rice pilaf was already soft and buttery, but I mixed all the tomato sauce I could into it, making it even better.

As if that wasn’t enough food, I ordered one of my favorite Greek dishes, pastitsio, which is kind of like Greek baked ziti or lasagna — a baked casserole with layers of seasoned ground beef (with more of that cinnamon) and long, uncut ziti noodles tossed in beaten egg whites and feta cheese after boiling to help the noodles stick together, topped with more creamy Bechamel that browns when baked. It is a delicious, hearty dish that is different enough from the Italian versions that you absolutely have to try it, if you never have had it before. And the pastitsio at Zorba’s is absolutely the best version I’ve ever had. They knocked it out of the park.

It’s so pleasing to the eye too, when the chef gets all the ziti noodles facing the same way, so it creates that honeycomb-like pattern when slices are cut out of it.

All the entrees came with a choice of a lovely Greek salad tossed in a housemade viniagrette dressing with more of that terrific feta (so much better than the kind I’ve been buying at Aldi), or a soup. The salad turned out to be a much more refreshing choice.

The soup was avgolemono, a hearty Greek chicken soup with orzo pasta and lemon. We wanted to try both the salad and the soup, but it’s just too blasted hot to enjoy most soups, here in the hottest summer recorded in human history.

The entrees all come with fresh-baked rolls studded with sesame seeds. It seems like an unnecessary inclusion, but these are really damn good rolls, especially when you have such delicious sauces and juices to mop up. Don’t leave them behind!

And my wife said we couldn’t leave without trying the baklava for dessert, so who was I to argue? It was good baklava, although I have never had bad baklava.

Here’s a look at it with the thin, crispy phyllo dough “roof” removed:

On my second visit to Zorba’s, this past weekend, I brought home the lamb chop lollipops for my wife. I asked for them rare, but they came out closer to medium. These are a lot thinner than the thick lamb loin chops I buy at Costco for roasting, so it was probably harder to rescue these while they were still rare. These were served over more rice pilaf and dressed salad greens.

Since I liked the lamb shank so much last time, this time I ordered the pork shank, which was an even bigger hunk of meat with the bones still in. Like the lamb shank, it was baked to fork-tender perfection in the same rich tomato sauce, over more rice pilaf. I didn’t even eat this until the day after I brought everything home, but I suspect it got even tastier in the fridge overnight. No matter which shank you choose, you can’t go wrong. Zorba’s prepared both perfectly.

I could not help ordering a regular gyro for us to share, just to see how Zorba’s stacks up to other gyros around Orlando. It was really good, with the garlicky, salty lamb slices still tender (some places throw them on the grill after carving them off the spit, drying them out), nice, thick, creamy, garlicky tzatziki sauce, and a properly grilled pita. If you’re in the mood for a gyro in Sanford, you absolutely can’t go wrong. BUT — and this is not a complaint about the quality at all — nobody in the Orlando area makes a better gyro than Mediterranean Deli on Fairbanks Avenue. If they do, I haven’t found it yet.

So that’s Zorba’s Greek Restaurant. If Sanford wasn’t such a schlep from home, we would become regulars for sure. As it is, I’ll still make the trek to bring it home when we’re in the mood, because it is that damn good. You can tell everything is homemade, fresh, and authentic. The service was great when we dined in, and it’s a nice little spot that would be fine for casual family dining, but nice enough to bring a date. There are so many great dining options in Sanford these days, but this is one that may not be as new or exciting or “sexy” as some of the other restaurants along 1st Street. Don’t sleep on it, though. It was one of our favorite discoveries of 2023, and it will probably become one of yours too.

Chain Reactions: Culver’s

Culver’s (https://www.culvers.com/) is a fast food chain that was founded in in Sauk City, Wisconsin, in 1984. I tried it on a short trip to Wisconsin over 20 years ago, to visit the weird, wonderful, and uniquely American roadside attraction The House on the Rock in Spring Green, Wisconsin. Now we have multiple Culver’s locations across Central Florida, and since I am obsessed with regional restaurants and food trends, I appreciate having more options to choose from, chains or not.

Culver’s is famous for its frozen custard, “ButterBurgers,” and breaded, fried cheese curds. But even though the ButterBurgers are above average fast food burgers, my wife and I usually return when we’re in the mood for delicious fish, hand-battered and deep-fried. Culver’s has the best fried fish of any fast food restaurants, and better than a surprising amount of seafood restaurants and Irish and British pubs we’ve been to.

Specifically, they serve North Atlantic cod, which you can get as a sandwich or as a dinner with two or three pieces of fish. Sometimes my wife and I will split a three-piece North Atlantic cod dinner, which comes with fries, cole slaw, and a roll, but you can select two sides of your choice if you don’t want fries (standard crinkle-cut fries) or cole slaw. Ring the Alarm! Culver’s has excellent onion rings, with beer batter coating similar to the battered cod filets. They are my favorite fast food onion rings. They are considered a Premium side, so you have to pay a small upcharge for them. DO IT!

Here’s a close-up of the battered fish from a different visit. It will make you say “Oh my cod!”

As great as the Atlantic cod is (and it is), Culver’s brings out a different battered, fried fish once a year for a limited time: Canadian Northwoods walleye, which is a very light, buttery fish. Even though this sandwich is $7.99, which seems expensive for fast food, it is worth every penny. I added the creamy, crunchy cole slaw on top of the sandwich, too:By the way, the Culver’s website says the tartar sauce includes olives, capers and sweet relish! I would not have guessed olives or capers, but they list the ingredients right on the peel-off lid of the little dipping cup.

That walleye doesn’t look that different from the cod, but trust me, you could tell the difference in a taste test. The sandwich comes with a bit of lettuce and tartar sauce underneath the fish, and the bun is buttered and lightly grilled like all Culver’s sandwich buns. That’s always a nice touch.

I already said that I think the ButterBurgers are just okay, but Culver’s amazed and astonished when they came out with this limited-time special: the “Curderburger.” It is exactly what you think — a burger served on the typical bun (buttered and lightly grilled, thank you very much), topped with a “cheese crown.” Yes, that is a giant breaded and fried cheese curd patty, and it’s the stuff that dreams are made of. (Because “SWEET DREAMS ARE MADE OF CHEESE!”)

Here’s a cross-section, with melty, molten cheddar cheese curd leaking out of the fried patty on top of the burger. You probably shouldn’t eat more than one of these a year, or the Curderburger could become a Murderburger. Luckily, it is a limited-time menu item.
I should note that back in the ’90s, my brother and I were enamored with a similar decadent burger from the late, lamented chain restaurant Bennigan’s, the “Wheelhouse burger,” topped with what was essentially a mozzarella cheese stick in patty form instead of stick form. And I have to give a shout-out to Orlando’s beloved Se7enbites, the Southern restaurant and bakery where Chef Trina Gregory-Propst created the Italian Stallion burger, topped with tomato jam, pesto aioli, and a mozzarella cheese plank. But I digress!

This is my wife’s favorite Signature side, the pretzel bites, which you have to pay a $1.50 upcharge for if you get them in a combo with a sandwich or a dinner. But again, like so many things at Culver’s, they are totally worth it. The outside crust is lightly crackly and crispy and buttery and salty, and the inside is pillowy soft. They come with a little dipping cup of Wisconsin cheddar cheese sauce for dipping, but they don’t need anything — and I say that as someone who always likes dipping things in other things.

In fact, I tried a few of the different dipping sauces with onion rings, as you can see. That’s the Wisconsin cheddar cheese sauce on the left in the unlabeled cup. The Boom Boom sauce is a little spicy and surprisingly thick and heavy, but the creamy, tangy Culver’s Signature sauce SLAPS. Those are both recent discoveries from my last trip, and I would definitely get that Signature sauce again.

George’s chili is considered a Signature side too, so you have to pay a $1.50 upcharge for it as well. I always love chili, and if it’s offered on a menu, I will always try it. The website boasts that this is “medium-spicy” chili con carne, but keep in mind this is a chain restaurant from Wisconsin, and I found it very mild. It is made by simmering ground beef (the same stuff the burgers are made of, naturally), diced tomatoes, dark red kidney beans, peppers, onion and celery, and a “secret blend of peppery spices.” With Culver’s always making a big deal about its Wisconsin roots and all its great cheese, I thought the chili could really use some shredded cheese or the cheddar cheese sauce on top to melt into it.

I appreciate fast food restaurants that don’t just offer burgers and chicken, but have all kinds of odd, offbeat options. You may have already noticed Culver’s is cool like that, but they even have a pot roast sandwich made with hand-shredded braised chuck roast. I have a deep, abiding love of slow-braised and stewed meats, cooked until they are moist and tender and falling apart. Too many people under-season their pot roast and dry it out, to the point that you can chew it forever and nothing happens, but not so with this sandwich. It was a tasty, savory alternative to the standard burgers and fried fish, and I would definitely get it again some time.

In addition to the ButterBurgers, the frozen custard is a big draw at Culver’s and a major part of its brand. It is my wife’s favorite part — even more than the fish. She usually opts for the chocolate custard with chunks of Butterfinger candy swirled in, but this time she got it with some chocolate syrup, pecans, and a cherry on top.

I’ve been sitting on this review for the better part of a year, waiting for the triumphant return of Culver’s lemon ice, a summer treat that sadly disappears for the rest of the year. Summer is my least-favorite season here in hot, humid, sticky, sweltering Florida, but I do love all the sweet, cold, refreshing drinks and treats that come out in the summer. My favorite is Culver’s lemon ice — in this case, a strawberry-mango lemon ice cooler, which is real slow-frozen lemonade swirled with real fruit. It is definitely a dessert, not as wholesome and nutritious as a smoothie (although smoothies are also high in calories and carbs), but I love ’em. Culver’s actually has lemon ice smoothies as well, where they mix the lemon ice and fruit with their vanilla custard, but I like them more tangy and acidic and less creamy. I drank a fair bit on the drive home before I could take this photo, but they really do fill the cup all the way up. I’m trying to avoid sweets and desserts and sugary sodas, but I can see enjoying a few more lemon ice coolers before the summer of 2023 ends.

The thing on the right is a chocolate custard with M&Ms mixed in — my wife’s choice, of course.

So that’s Culver’s. They take longer to prepare your meal than most other fast food establishments, and cost considerably more, but you pay for quality, including fresh food cooked to order every time. I must admit I always look askance at the receipt on every trip to Culver’s and think “REALLY?” But the two kinds of fish (the cod and limited-time walleye), the onion rings, the pretzel bites, and the lemon ices never disappoint, and my wife loves that chocolate custard too. Anyone who has ever read my food blog knows that I don’t consider myself too cool or too sophisticated to enjoy fast food. I am neither an elitist nor a health nut. Culver’s is definitely well above average for fast food, so give it a try if you haven’t already. And if you have, what are YOUR Culver’s favorites?

Four Flamingos: A Richard Blais Florida Kitchen

Four Flamingos: A Richard Blais Florida Kitchen (https://fourflamingosorlando.com/) is an upscale restaurant at the very upscale Hyatt Regency Grand Cypress Resort hotel near Walt Disney World in Orlando. This is not the kind of restaurant The Saboscrivner and his wife usually dine at, as constant readers can attest. We prefer the hidden gems for affordable everyday meals, not these high-roller, baller, shot-caller spots. It even has a Michelin recommendation! But I offered to take Doctor Professor Ma’am, aka Señora Saboscrivner, somewhere nice to celebrate her birthday earlier this year, and as usual, I sent her a bunch of different menus to choose from.

Four Flamingos is usually only open for dinner, but they happened to have a fancy all-you-can-eat brunch on a Sunday in late February, and it sounded really good to both of us. It was a whopping $92 per person — a huge indulgence for sure, but we live as simply and within our means as possible, so we can indulge like this once in a while with clear consciences. However, if anyone decides to stop reading right here and now, I couldn’t even blame you.

Richard Blais is a big-time celebrity chef, a Top Chef winner, and he was even there on the day of the brunch, helping Chef de Cuisine Shelby Farrell cook (or at least helping direct things in the kitchen) and greeting some guests who were marking out in his presence. We got the latest possible brunch reservation (quite late in the afternoon), which was a lucky break due to what a big deal this was, and I knew we were going to have a memorable experience.

When we entered the busy dining room, there was a singer-guitarist who was quite loud, making it difficult to carry on a conversation. Thankfully, at least he was good. As I get older, even though I still love going to concerts, I find live music at restaurants tends to be oppressively, unpleasantly loud, to the point of detracting from the overall experience.

The brunch menu featured five small plates from the kitchen, and they were all on display as we walked to our table in a glass-enclosed atrium-like dining room. However, each guest could only select two, and they all looked so good. The “Floribbean” influences of Four Flamingos were strong in each of these dishes, featuring flavors that are native to our strange Southern state and its island neighbors in the Caribbean Sea.

The sweet tea short rib was served on a bed of grits, with squash and an orange glaze. I love short ribs, so I ended up selecting this one.

Even though I’m not typically an eggs benedict fan (or a brunch fan in general), I also selected this mangu benny, a Dominican twist on the iconic brunch dish, with mashed plantains, a poached egg, Portuguese-style linguica sausage as a higher-end version of the classic Dominican salami, and datil pepper hollandaise sauce.

My wife wisely chose the SBLT, with swordfish bacon (holy moley, this was incredible), local lettuce and tomato, and peppercorn aioli on grilled Olde Hearth Bakery sourdough bread. She loved it, and she was kind enough to give me the tomato and pink pickled onions, as well as a taste of the smoky swordfish bacon. We both love swordfish as well as any kind of smoked fish. What a brilliant idea this was!

She also chose the guava and goat cheese tart, with chevre (goat cheese) panna cotta, guava jam, and preserved lemon in a flaky little crust. I usually like guava a lot more than she does, but she ended up really loving this one too.

Sadly, neither of us got a chance to try the chicken & the egg, the fifth and final small plate — a Scotch egg made with chicken sausage cradling a soft-boiled egg, served with coconut white barbecue sauce.

Beyond the small plates, there were all kinds of decadently delicious options to choose from, including tiny WiAnno oysters from Cape Cod, venus clams, and house-made cured salmon gravlax, dyed purpley-red with beet juice.

There were also poached, peeled shrimp and cracked stone crab claws, a real delicacy.

Needless to say, I went to town on these paper-thin slices of “Southern Smash” salami, bresaola (air-cured salted beef, kind of like beef prosciutto), and sumptuous duck pastrami.

There were fancy cheeses to choose from, including an olive oil goat cheese in that glass bowl.

I really liked the port wine pate mousse, since my mom introduced me to the wonders of liverwurst when I was a little kid, and I also love Jewish-style chopped liver like crazy. (This was good, but honestly, good chopped liver is so much better!)

I had to photograph this gorgeous antipasto salad with multicolored cauliflower, grape tomatoes, and Brazilian sweety drop peppers. It tasted good too, but there were more exciting things to sample.

Pardon the mediocrity of this photo, but this wagyu beef tenderloin with a chimichurri rub was one of the only letdowns, sitting under the hot lights of this carving station. My wife and I both prefer our steak juicy and rare, and these pre-sliced pieces were all more done than we like, and dryer, too. But realizing this in advance, I only took a couple of small pieces, so I could say I tried it.

Some of the tastiest things I tried were the sauces. Every sauce was magnificent, including the California red barbecue sauce, jalapeño chimichurri, and Richard Blais steak sauce. Each one was better than the last, and they helped add dimension and excitement to the overdone tenderloin.

And this isn’t a monster from a Final Fantasy game at this carving station, but rather a whole marinated and fried black grouper. Grouper is one of our favorite fish, and it is so hard to find on menus in and around Orlando. Usually we have to schlep out to Florida’s western Gulf Coast for buttery, flaky grouper around St. Petersburg and Clearwater, but this guy was pretty great. Unlike the cauliflower salad, this tasted a lot better than it looked.

Anyway, here is my actual sweet tea short rib, which was cooked to tender perfection, soft enough to cut or shred with the side of a fork. For a lifelong Florida Man, I admit that I have never been into grits and probably never will get into them, but these were far better grits than anything else I’ve ever had.

The mangu benny was perfectly fine. I loved the linguica sausage, the perfectly poached egg (a reminder of why I never poach eggs at home), and the datil pepper hollandaise sauce, but the mangu mash was a little bland. Maduros (sweet fried ripe plantains) are one of my favorite things to eat in the entire world, but mangu is one plantain dish I will probably continue to pass on.

And this was the gorgeous SBLT up close, with the swordfish bacon on full display. It was a hit.

Unfortunately, my wife wasn’t feeling fantastic on the day in question, and she was feeling worse and worse throughout the meal (through no fault of the restaurant or the food). After all that anticipation, we left much earlier than we would have liked, and definitely did not get to eat as much or for as long as we hoped. I feel like I performed valiantly, doing what I could to “beat the house,” as I do in any buffet setting, but could have fought harder and gone on longer.

In the end, we paid a hell of a lot of money for some fancy foods that I love — cured meats, oysters, smoked and cured fish, cheese, grouper, interesting sauces — but I don’t think we would return to Four Flamingos for another one of these brunches. Not for that price, at least. My wife agreed. I’m glad we did it, and my only regret was that I didn’t put away more. But there are better values to be had, even if you’re looking for luxury, seeking swankiness, or on an odyssey for opulence. I remember the Sunday jazz brunch at the Boheme restaurant at the Grand Bohemian Hotel had a lot of similar things back in the day, but was cheaper and closer to home for us. I wonder if they’re still doing that. I wonder if I can “beat the house” there like I used to. Stay tuned, stalwart Saboscrivnerinos.

But Four Flamingos recently had another one of these all-you-can-eat brunches for Mother’s Day, and I’m sure they will do more in the future, so be on the lookout. Did anyone attend either this one from late February or the Mother’s Day one? What did you think? What were the high points for you, and were there any low points at all? For those who have eaten dinner there, how would that compare to a brunch like this? Let us know!

Maya Café Lounge & Gallery

Doctor Professor Ma’am and I recently visited Maya Café Lounge & Gallery (https://www.instagram.com/mayacafelounge/), located at 1980 Howell Branch Road, at the edge of where suburban Casselberry blends into Winter Park. The pink building beckons, promising beauty and hope in the midst of suburban sprawl, like a rose stretching sunward, strong and tall, from a crack in a concrete sidewalk. Maya Café opened in December of 2022, so it has been around for six months now, but we only recently learned of its existence — late bloomers for life.

You have to love any restaurant with a handwritten chalkboard sign outside, advertising its specials.

Inside, another chalkboard listed some of the sweet coffee drinks available at the cafe, accompanied by a golden maneki neko (lucky cat).

Those waving cats, ubiquitous at so many Asian restaurants, are supposed to be Japanese bobtails. They are supposed to bring good luck and fortune, but I love cats so much, if I meet any cat at any time, I consider myself lucky. Just to clarify, this adorable maneki neko statue was the only cat I glimpsed at the restaurant.

And yet another chalkboard listed the hot coffee drinks and several other menu items.

We were immediately dazzled and overwhelmed by the stunning surroundings. Maya Café is an eclectic, eccentric, artsy space with strong feminine energy, which makes sense, as it is run by three generations of women. After we sat down and placed our orders with Celeste, we took in the beautiful, unique décor that elevates this family restaurant above others.All these flowers on the fall behind us? Actually three-dimensional, with petals popping off the wall.

Behind this counter, around this woman’s beckoning glance, were song lyrics like “How deep is your love,” “I wish I was special,” and “The winner takes it all.”

On the other side of the dining room we saw a beautiful chandelier made of ropes and hanging light bulbs, a ceiling of leaves, a gorgeous classic Corvette, and lots of art and some clothing for sale.

There is so much to look at here, and it doesn’t feel like those corporate chain restaurants that say “Hey, look at all this crazy crap on the walls!” like Uncle Moe’s Family Feedbag. Everything is one of a kind, and much of it is for sale.

The Corvette actually forms unique booths surrounding glass coffee tables.

I can no longer drink coffee at all, for multiple reasons, but this was my wife’s beautiful iced mochacchino, served in a mason-style jar. She loved how rich and chocolatey it was, and how good the whipped cream on top was.

She ordered the eggplant dip for herself, but it was so much food (especially with all those pita bread wedges), she ended up taking most of it home.

It was nothing like babaganush (which we love so much from Zeytin Turkish Cuisine), but still really good. This eggplant dip contained balsamic glaze, pomegranate seeds, sesame seeds, olives, walnuts, and Greek yogurt (I think), among other things.

I ordered the Maya burger, which I was a little skeptical about, because we were in such an artsy, hipstery, vegetarian-friendly café and not what I think of as a burger joint, but it was such a pleasant surprise. I was blown away from the first bite, and I quickly devoured it after giving some of the patty and the perfectly cooked bacon to my wife to try. I will go out on a limb and say it is one of the best burgers in Orlando, and almost certainly the most underrated and slept-on burger. The patty is a blend of beef and chorizo sausage, and they cooked it to an ideal medium rare — juicy, not smashed flat. It was topped with lettuce, cheese, unobtrusive pickle slices, French’s fried onions (I love these things and eat them as a snack sometimes; they aren’t just for green bean casserole anymore!), and that great bacon, all on a brioche bun.
That Maya burger was a beautiful combination of flavors, textures, and colors, not unlike the Maya Café itself. Perfect in every way.

The burger came with fries that were just okay, but some seasoning or even some more salt would have improved them a lot.

We were all in at that point, so I ordered fried chicken tacos for us to share. We got two in our order, and they came with flour tortillas and street corn dip, which you can also order as a dip of its own.

Close-up of the street corn dip, which included bacon, sour cream, cotija cheese, jalapeños, red onion, garlic, and cilantro. We both thought the chicken tacos were just okay, but the street corn dip was the standout. I would order it separately in the future.

After staring at this glass display case of Argentinian-style empanadas throughout our meal, I couldn’t help but ask about them.

I ended up ordering a beef empanada:

It had seasoned ground beef inside, similar to Cuban picadillo, but less tomatoey. The shell was flaky baked pastry, rather than fried like the Cuban empanadas I grew up eating in Miami (okay, Kendall). I’m very glad I tried it.

This was a guava empanada. I love guava, but my wife usually doesn’t. Still, she was so intrigued by the beautiful, golden pastry crust, she ended up eating most of this one, and she really enjoyed the guava. All I wanted was the tiniest morsel, just so I could say that I also approved. I do.

For dessert, my wife wanted to try a Nutella-filled croissant. I didn’t even think she liked Nutella, but she did that day! I didn’t have any, but it sure looked and smelled good. She took a bite at the restaurant but enjoyed most of it for breakfast the following day.

And after all that food, normally I would never have ordered dessert, but they had lemon pie on the menu, and that is one of my favorite desserts of all time, particularly the version I make — a creamy filling of fresh-squeezed lemon or other citrus juice, swirled into sweetened condensed milk, chilled and set in the fridge, in a buttery, salty-sweet Ritz cracker crust. It’s the perfect summertime dessert, and I am obsessed with it. The version at Maya Café was very similar to mine, except it had a soft, yielding graham cracker crust instead of my saltier Ritz crust — perfect with this pie, as it would have been with key lime pie or cheesecake. It was less tangy than my pie, but it was still wonderful. It was the perfect end to this eclectic, multicultural meal full of surprises and wonders.

We will definitely return to Maya Café Lounge & Gallery, especially because it is so close to home, and so damn cool, and that Maya burger is a modern masterpiece. I want to spread the word and boost the signal to support such a unique, woman-owned business, also because it is in an area people may not venture to. But it’s really not that far out of the way. It is just around the corner from some local favorites like Kai Asian Street Fare and Bagel King, and people drive all the way to those from every corner of Orlando (as well they should). Well, here’s one more stop for your next trip to Casselberry, stalwart Saboscrivnerinos. You heard it here first… or at least you heard it here.

And if that wasn’t enough, there is a super-cool taco trailer right outside Maya Café: La Patrona, run by Celeste’s stepfather. I have every intention of trying that soon as well!

Sampaguita Filipino Ice Cream

Right before the end of 2022, my wife and I were lucky enough to attend a soft opening preview of Sampaguita Filipino Ice Cream (https://www.sampaguitausa.com/), the newest sweet spot in Orlando’s Mills 50 district, one of our most diverse dining destinations. Located mere steps from previous Saboscrivner favorites like Poke Hana, Tasty Wok, and across the street from bb.q.Chicken, Sampaguita opened in an ideal central location in a neighborhood that features dozens of awe-inspiring Asian restaurants, tea and dessert shops, grocery stores, and other businesses.

I will note, as usual, that parking can be tricky around Mills 50, depending on your timing, but there is a convenient parking lot behind the Sampaguita/Tasty Wok/Poke Hana/Mamak/Moderne plaza on East Colonial and Shine, along with convenient back entrances to most of those, including Sampaguita. If you can’t find street parking in the front along Colonial, don’t despair.

The inside of Sampaguita is something to behold. The décor is gorgeous tropical paradise, inspired by the Philippines and also Miami. I found it very comforting and relaxing inside, almost like we were on vacation at an island resort. There are comfortable tables and booths, so you can linger with your ice cream in lovely surroundings. The entire staff was friendly and welcoming, explaining flavors at the counter up front, offering us free samples, and checking up on us once we were seated.

Who wouldn’t want to hang out here? I am not one of those food bloggers obsessed with ambience, being an “anti-influencer” and all (hey, that’s what they say on Reddit!), but I call ’em like I see ’em, and Sampaguita is a lovely and photogenic place.

They had 16 ice cream flavors available during the soft opening. Here are the first twelve:

The last four flavors are all vegan:
Buko pandan
Mango float
Rotating sorbet (that means they will rotate different sorbet flavors in and out)
Coffee & biskwit
They also offered two additional flavors of soft serve ice cream (softcream) in both dairy and vegan varieties: vanilla and ube, a purple yam common in Filipino desserts, with a taste similar to vanilla or taro, if you’ve ever tried that. You can also opt for the vanilla and ube to come swirled together, which my wife was all about.

We sampled several. Banoffee — a banana/toffee flavor — was excellent, and so was peach mango pie, which I figured was a playful tribute to the hand-held desserts from Jollibee, the beloved Filipino fast food chain, which finally opened in Orlando earlier this year.

If you click the Sampaguita website link above (or here, for your convenience), the menu page offers much more detailed descriptions of every flavor.

You can get a variety of toppings, as well as fresh waffle cones that smell so good, or classic cake cones.

Ultimately, I went with a triple, with a scoop of three different tropical fruity flavors — my Miami upbringing coming through. I got mango float (a vegan flavor), pineapple cake (similar to pineapple upside-down cake, with chewy cherries in there), and keso guava cheesecake, a very Miami-influenced flavor, recalling all the guava and cream cheese pastelitos you can get everywhere down there. I opted to have my three scoops topped with a drizzle of pineapple caramel sauce, and I was in heaven.

My wife opted for a triple as well. She asked if she could get a scoop-sized swirl of the vanilla and ube soft serve as one of her three flavors, and they kindly agreed. Then she got choco peanut (milk chocolate ice cream with a peanut sauce swirl, a Filipino twist on the classic chocolate peanut butter combo) and the namesake Sampaguita flavor, an almond vanilla bean ice cream base with lychee jelly and a hint of jasmine, based on a favorite childhood snack of Marie Mercado, Sampaguita’s founder and co-owner. It looked like it would be a good plain, basic flavor, but it was actually quite intense and delicious — far more almond than vanilla.

Marie visited our table to check on us, and she told us, “The Greenery Creamery [her other Orlando ice cream parlor] is an exploration of [her] self expression; Sampaguita is an exploration of [her] self identity.” Marie wants to validate all the Asian-American kids who were teased and isolated for bringing home-cooked meals in their school lunches, rather than standard American kid foods. The flavors of Sampaguita are a love letter to her family, her life, and her culture as a Filipina-American. That love really comes through in every taste, every interaction, and every moment spent in Sampaguita.

It took us too long, but we returned again recently. My wife was so enamored with the softcream that she got the vanilla and ube swirl again, this time in a fresh waffle cone that tasted better than any other ice cream cone ever, probably.

I opted for another triple with three new flavors, even though I really loved the first ones I tried. That top orange scoop is peach mango pie, the yellow-orange scoop on the right is soy sauce butterscotch, and the pale green is creamy buko pandan, with young coconut (buko) and pandan, a tropical plant that smells and tastes a bit like floral vanilla. As usual, Eater wrote a really good article explaining more about the pandan plant and its place in Filipino desserts.Since you are dying to know, the soy sauce butterscotch tasted sweet and buttery, but there was a salty umami quality that cut through. If it sounds like a weird or unpleasant combination, you couldn’t be more wrong. Just think about how sea salt started getting combined with caramel all the time a few years ago, and you’ll be close to this magical combination.

I am so happy Sampaguita exists. Marie Mercado’s ice cream dream that she shared with our city is already a smashing success, and I’m so happy to see it happening. From the moment my wife and I first wandered in, I knew people would embrace the concept, unfamiliar flavors and all. This is, without a doubt, my favorite ice cream parlor in Orlando, and I recommend it strongly. Whether you crave the conventional or have an adventurous palate and live for trying new things, you will find something cool and sweet to love here — and I don’t just mean Marie and her lovely, patient staff.

Zeytin Turkish Cuisine

Let’s face it — dining out is usually an impersonal, almost mechanical experience where you pay for food, you get your food, you eat, you leave, and you go on with your life. That’s the bare minimum of what we expect, and sometimes that’s what we crave. But how often do any of us visit a restaurant where you feel a warm welcome, like you’ve stepped into someone’s home and they are legitimately happy to see you? There are a few places like that around Orlando — Mediterranean Deli and Se7enbites immediately come to mind.

Another one is Zeytin Turkish Cuisine (https://www.facebook.com/ZeytinTurkishCuisine), a restaurant that has been around for eight years, but I only recently discovered it for myself. I’ve been a late bloomer throughout my life, but finally trying this wonderful food, prepared with skill and love and accompanied by some of the kindest, warmest hospitality I have ever encountered, I wished I had made to this College Park eatery long ago.

This was the lavas bread ($4.95), which you have to order at any Turkish restaurant, and especially at Zeytin. It usually arrives to your table in a dramatic fashion, huge and round, puffed up with hot air, which you then pierce with forks and knives to deflate. Then you tear off pieces of the warm, soft bread (kind of like a pita, but so much better) and dip it into various dips. It was packed in a brown paper bag and mostly deflated by the time I got home, but still just as good as we’ve had before, from elsewhere.

The main reason I went to Zeytin was because my wife was craving babaganush, that smoky, creamy dip made from roasted eggplants, sometimes with garlic, tahini paste, and olive oil added to it. She asked me to find the best babaganush in Orlando, and I received several helpful suggestions on the Orlando Foodie Forum presented by Tasty Chomps!, the burgeoning community of local foodies founded by the civic-minded mensch Ricky Ly. One suggestion stood out to me, from Michele Bourassa, a familiar name from the Foodie Forum. She was the co-owner of Zeytin, and she invited me out to finally try her restaurant. How could I refuse such an offer? I had read great reviews for years and always meant to try it, but I’m rarely out in the College Park area. I called in my order on the way there, and it was all ready by the time I arrived. Michele could not have been nicer, and the babaganush ($8.50) could not have been better. Seriously, I’ve never had its equal, and my wife was over the moon with happiness.

But Michele (a true ray of sunshine and the perfect “front of house” person any restaurant would be grateful to have) and her husband, chef and co-owner Zeynel (everyone calls him “Z”), threw in some extras for us, which they did not have to do! Despite just ordering babaganush, they sent us home with the equivalent of their mixed appetizer platter, with multiple dips to accompany our lavas bread. (I tipped above and beyond, the least I could do for her unheralded generosity.)

This container held their two creamy, yogurt-based dips: cacik, yogurt blended with cucumbers, garlic, dill, and fresh mint, and haydari, thicker yogurt blended with crushed walnuts, garlic, and dill. Both were so refreshing, but I personally preferred the haydari.The word “Zeytin” is Turkish for olive, a favorite delicacy of Chef Z, and we noted that each dip was topped with a kalamata olive. I made sure my wife ended up with all of those.

This container held two separate dips as well: esme on the left, a spicy melange of tomatoes, bell peppers, hot peppers, onions, cornichons, parsley, garlic, crushed walnuts, lemon juice, and olive oil, and soslu patlican on the right, my personal favorite Turkish dip, with sauteed eggplant, tomatoes, bell peppers, onions, and garlic. My wife isn’t into anything spicy or overly tomatoey, so I got to enjoy both of these myself — and let me tell you, I enjoyed them. That was such an unexpected and unnecessary bonus, and we were both so grateful.

Because I wanted to try a meat dish and see how Zeytin handled one of my favorite Turkish dishes from elsewhere, I also ordered the Iskender kebab ($24.95), ground lamb mixed with seasonings, shaped into a loaf, broiled, and served as thin slices. Unlike the more common doner kebab, which uses the same meat, the slices in the Iskender kebab are served over cubes of sautéed, buttered bread so the juices and spices saturate the bread. Normally it is topped with tomato sauce and yogurt, but I figured that might make the dish a soggy mess by the time I got it home.

I asked for both the tomato sauce (see above) and the yogurt (see below) on the side, so I could apply my own, and also my wife could enjoy the sliced lamb plain, free of tomato-based sauces, as she always prefers. The yogurt was cool and creamy, and they gave us so much of it! Back at home, the cubes of bread crisped back up very nicely in our toaster oven, and I chopped some pickles and sprinkled some Penzey’s Turkish seasoning blend into the yogurt. Whatever yogurt I didn’t use with three separate servings of the Iskender kebab, I enjoyed with some chicken later in the week.

I asked if the Iskender kebab came with rice, and it does not, because of the crouton-like cubes of crispy bread underneath. But I figured the rice would be really good at Zeytin, so I asked for a side order of rice. As my wife and I both hoped, it was a buttery rice pilaf with chewy orzo pasta, much like the rice from the dearly departed Beyti Mediterranean Grill, our friendly neighborhood Turkish restaurant that opened in 2020 and closed in 2022. Even when my wife didn’t feel like eating meat, she would send me to Beyti to bring home lavas bread, babaganoush, and that rice. This takeout meal from Zeytin was like revisiting some old friends who were a little different, but had become even better.

Michele also included four pieces of freshly made pistachio baklava for us, a truly sweet and unexpected treat that wowed us in every way possible. It was some of the best baklava we’ve ever had, and not just in Orlando, either.

The following weekend, I took my wife to see an awe-inspiring stage production at Orlando’s Renaissance Theatre, Josephine, a one-woman show about the incredible life of American icon Josephine Baker, starring a local icon, triple-threat (actress-singer-dancer) Tymisha Harris. Afterwards, we headed on to dinner at Zeytin, a mere week after bringing home that bountiful takeout order. I had forgotten that you need to make a reservation for the small dining room, but we were so lucky a table was available, and Michele was able to seat us right away. I introduced Michele to my wife, who quickly and rightfully pointed out that she loved Michele’s kind heart. The only reason you wouldn’t agree is because you haven’t met her yet.

The dining room was pretty full when we arrived that Sunday evening. It seemed like a lot of the crowd was made up of regulars, and we could both understand why. Natural light streamed in and reflected off the beautiful hanging lights made of multicolored glass mosaics, which Chef Z had gotten from Istanbul. There was a fish tank near the entrance, close to our table, and we entertained ourselves throughout our dinner watching the aquatic antics of a tiny turtle.

Michele asked her husband to get our lavas bread ready even before we placed our order. As great as our feast was at home the previous week, most restaurant food is so much better consumed hot and fresh in the dining room itself, and Zeytin was no exception. Here was the steaming, soft lavas bread, fully puffed and fluffed up, ready to be deflated, dipped, and devoured.

We had to order the finest babaganush in Orlando all over again:

And Michele was kind enough to hook us up with small sample dishes of haydari, esme, and smooth, creamy hummus (which I always try to say in a sexy voice like Gal Gadot, but it sounds more like an old man with phlegm caught in his throat, coming from me).

I suggested we order moussaka ($21.95) to share, figuring we would have leftovers that would heat up well. The baked casserole of sliced eggplant, ground lamb, tomatoes, bell peppers, onions, and garlic was topped with a bechamel sauce and molten-hot, melty mozzarella cheese. It was very similar to lasagna, but with layers of eggplant instead of pasta sheets. For this reason, I like the tomato-based Turkish version of moussaka better than Greek versions that don’t have the tomatoes. And while I’ve had a similar version of moussaka at Cappadocia, another Turkish restaurant, Zeytin’s version is definitely my favorite in the city. The moussaka came with a mountain of that wonderful buttery rice pilaf with orzo, which we both loved.

Since we were dining here on a Sunday evening, I couldn’t resist ordering one of my favorite Turkish dishes: lahmacun ($19.95), a throuple of soft baked flatbreads topped with ground lamb, tomatoes, peppers, onions, and spices. I figured I would end up with plenty of leftovers that would heat up well in the microwave at work, but they were so good, they never made it into my workday lunches. I loved the lahmacun (pronounced “llama-JUNE,” but with a soft “j,” as in “bougie”) from Beyti while it was open, and I have even made it from scratch before. But Zeytin’s version blew me away, filling a hole in my heart and staving off my regular Sunday evening despondence for a while. I was impressed that it essentially came with a whole side salad, with chopped romaine lettuce, tomatoes, red onions, cucumbers, and parsley tossed in a very light vinaigrette dressing, which you can roll up inside the lahmacun to eat, like a veggie wrap with meat on the inner wrapping. But there was so much salad, that even after eating all three lahmacun pieces with it, I was able to pack the rest in my work lunch the following Monday. (I also ate the lemon wedges like orange wedges, which is what I usually do with lemon wedges.)

Here’s a close-up of one of those decadent discs. I just loved them. The thin outer crust was nice and crispy, but not overly crunchy, and the lahmacun dough got pleasantly soft underneath the cooked lamb and vegetables.

If you put a gun to my head (please don’t) and forced me to name my five favorite world cuisines (excluding regional American foods like barbecue, Jewish-style delicatessens, and Hawaiian), Turkish would definitely make my top five, along with Italian, Mexican, and probably Japanese and Cuban. That’s a hard decision to make. What about Indian? What about Chinese, in all its varieties? Greek? Vietnamese? I love them all, and so many more, but the local restaurants in Orlando made me a true devotee of Turkish flavors, and Zeytin reminded me what I love so much about them.

On top of that, I can’t get over how kind and sweet Michele was. I didn’t get to meet Chef Z, but he sounds like a pretty amazing person too. The fact that she reached out to me to invite me to their restaurant was such a nice gesture. I had been meaning to visit for far too long, but that personal touch is what finally made it happen. They hooked us up on that first takeout trip — I would be impugning whatever journalistic integrity I have if I failed to admit this — but they did it because they are such nice people, not asking for anything in return except for us to return. And it only took a week for us to do so, because it was that damn good.

Some Turkish restaurants may have expanded too much in recent years and aren’t as consistent (or as good) as they used to be. You may find others closed at random times throughout the week when they’re supposed to be open. But I can’t imagine Zeytin disappointing in any way, not after our recent experiences. All of their meats are halal, and everything is prepared from scratch — fresh produce, fresh everything. I am thrilled to consider myself a Zeytin convert now, and the next step is to become a regular. Please join me in doing the same!

So much of College Park has minimal parking (ironic), especially the stretch of Edgewater Drive closer to Princeton, but this is the north end of College Park, and Zeytin has its own parking lot. The restaurant is located at 4439 Edgewater Drive, just off Fairbanks Avenue, and very convenient to access via I-4. It is only open for dinner, and if you intend to dine in, definitely call 407-988-3330 to make a reservation. Plan your next date night or family dinner here. The extroverted, effervescent Michele and her husband, Chef Z, will make you feel like family, or probably even more welcome, depending on what your family is like.

I swore I wouldn’t end with this, but I can’t resist: HAIL ZEYTIN!

Hanalei Shave Ice

Hanalei Shave Ice (https://www.instagram.com/hanaleishaveice/) is a refreshing new addition to Orlando’s sweet scene, run by native Hawaiian Brandy Ford, who has a fascinating story of her own. Located at The House on Lang in the Mills 50 neighborhood, one of Orlando’s best areas for food, this welcoming and festive trailer serves up authentic Hawaiian-style shave ice (never “shaved” ice!) treats that are a perfect, soft consistency, almost like snow, topped with your choice of several delicious sauces, which are so much more than just flavored syrups.

Brandy offers dozens of flavors of shave ice, and all but one of her sauces are homemade, with all-natural ingredients. I do like orange-flavored desserts, but she went out of her way to warn me that the orange flavor contains food coloring. It might still be awesome, but I would sooner start with the others that she makes herself. And so I did.

In the article I linked to above, Brandy tells the story of buying a vintage ice shaving machine from Hawaii that had been used in a grocery store. She spoke to her father and realized it was not only from the same store where he worked decades ago, but it was the exact same machine he used when he made shave ices back in the day. Here is my delicious shave ice, posed in that meaningful, multigenerational machine (although she used a more modern machine to make it):

So this was my shave ice, with a combination of two flavors, lilikoi (passion fruit, my latest flavor obsession) and strawberry guava. There are little chunks of strawberry on top, and it is drizzled with sweetened condensed milk, which makes everything better. Brandy asked if I wanted it sprinkled with li hing mui, a dried plum powder that is popular in Hawaii, and I told her to go for it. Good call. Li hing mui adds a sweet-salty-sour taste to fruit and desserts, and it reminded me of the chamoy sauce I have enjoyed in mangonadas in the past, but different.

Here’s a close-up. The shave ice is so silky and smooth, similar to the texture of Jeremiah’s Italian Ice, for all you Orlando locals who have enjoyed it in the past. It isn’t in big chunks, and the flavor syrups distribute well throughout the entire cup, so you are not left with unflavored ice or a pool of plain water at the bottom, something that always frustrates me about Slurpees and similar “slush” desserts.

On my second visit, I got a combination of two different flavors: key lime pie (in my all-time Top Five desserts, so I had to try her version), and piña colada, once again topped with sweetened condensed milk (which may also place in my Top Five desserts, just as a solo act!). Again, it was so sweet, refreshing, and just delightful. I think the two flavors would work better separately, or combined with other things rather than with each other, but this way I got a taste of both.
When I used to teach my students about library materials, we would discuss legal treatises, and inevitably, one kid in every class would insist on pronouncing it “treat-ICE” (rather than “treat-ISS”). Nope, sorry, but thanks for playing! But here at Hanalei Shave Ice, you can get actual treat-ICES.

On weekends, she offers malasadas, traditional Portuguese doughnuts that are extremely popular in Hawaii, particularly the ones from the famous Leonard’s Bakery in Honolulu. (I’ve never been to Hawaii, but I make a living with my research skills!)

I brought home a half-dozen beautiful malasadas:

Here’s the soft, fluffy, inviting inside of a malasada, perfect for filling with three flavors of ice cream: vanilla, ube (sweet purple yam), or cheese (which I will definitely try next time), or tropical fruit sauces. Unfortunately, Brandy didn’t have the lilikoi and guava sauces the day I got these, but I was happy to accept and eat them plain. They were like really fresh, really good, really LARGE doughnuts, clearly hand-made with love rather than rolled off an assembly line.

At Hanalei Shave Ice, you can pay with cash, Apple Pay, Zelle, CashApp, or Venmo. Apparently I am an old, because I don’t have any of these apps, just Paypal, since I have been buying, selling, and trading collectible comic books and action figures online since the ’90s. So I paid cash, which I rarely do anywhere else.

You need to check out Hanalei Shave Ice. While I usually hate that Orlando doesn’t get a real winter with cold weather that lasts more than a day or two, an upside is that we can enjoy cold, sweet treats year-round. Brandy Ford has ample experience in the restaurant industry as a chef and manager, but since she decided on this phase of her career, she’s building a loyal following with Hawaiian hospitality here at the House on Lang in Mills 50. She’s so warm and welcoming, quirky and kind. Her shave ices are so refreshing, and you have almost infinite flavor combinations to keep coming back and treating yourself. They’re so much lighter than ice cream, to the point where you can convince yourself you’re actually eating health food here! I don’t know if I’ll ever make it to Hawaii, but Orlando is already building up a deep bench of restaurants serving Hawaiian favorites, like my beloved Poke Hana and Hanalei Shave Ice, just minutes away from each other. I’ll have to bring my wife out there one day, because I’m already such a huge fan of the local specialties.

Heartsong Cookies

I try to write my massive missives about restaurants to share the love that I feel as a diner — the love that emanates from those kitchens, from the people working really hard jobs to keep us fed and happy and returning, from the savory and sweet dishes themselves. If I encounter brusque and impersonal service, I don’t mind writing a food-focused review and accentuating the positive. Some restaurant staff members and owners are almost comically curt and curmudgeonly as a matter of course, but if the food is good enough, I’ll keep coming back for more. I can take it.

But I really try to shine a spotlight on the nicest, friendliest, warmest, most welcoming places and the people behind them, like Trina Gregory-Propst of Se7en Bites, Kwame Boakye of Chicken Fire, Brennan Heretick of High Tide Harry’s, George Markward of The Pastrami Project, Patrice and Terence Phillips of Something Fishy, Rafaela Cabede of Mrs. Potato, Andy and Evette Rahman of Sister Honey’s Bakery, and the famously friendly Walid Ali at Mediterranean Deli. Every time I return to these establishments, I always feel like a special, valued regular, even when I don’t make it back to them as often as I would like, to earn my regular status. But at these restaurants and a handful of others around town, the warmth and friendliness of the owner-operators and their staff make the whole experience even more special.

Another one of these is Heartsong Cookies (https://heartsongcookies.com/), a true mom-and-pop operation that sells Orlando’s absolute best cookies at farmer’s markets and cafes around the city. The mom in question is a wonderful woman who I would go so far as to call Wonder Woman: Kathy Paiva. Kathy has the kind of story I enjoy reading and sharing: a proud mother and grandmother, she has a degree in advertising (a fellow Florida Gator!) and a business background, but she got into baking because she loves it, and more importantly, because she loves to make people happy. Her husband and business partner Mike makes most of the regular cookie dough, Kathy creates the recipes and bakes the cookies, and they have a wonderful partnership going.

Since I changed careers many years ago to find my calling, then left it earlier this year to try a new challenge, I thrill to the courage of people who gravitate toward passion projects, who are truly gifted at something and share their infectious enthusiasm and enviable talents with the world. She is one of those people, and her creativity, care, and compassion come through in every perfect bite of a Heartsong cookie. Note that the cookies are $3 each, or three for $8. A regular person can easily take a couple down by him- or herself, but I always recommend buying a variety and cutting them into halves or quarters to share, so you get to try an assortment of fun flavors.

Here are some of her classics: the traditional chocolate chip, dulce de leche sea salt, M&M chocolate chip, coconut caramel chocolate chip, cookies & cream, and chocolate lava crunch, made with Nestle Toll House chocolate lava cake-flavored baking truffles. All of her cookies are moist and pillowy-soft, but not so soft that they feel under-baked or raw in the middle. The texture is the ideal cookie texture, as far as I’m concerned, but I’d rather eat raw cookie dough than dry cookies that shatter into a cloud of crumbs when you take your first of several disappointing bites. Heartsong Cookies are that masterful midpoint between the two extremes, elevating cookies to a rare and glorious pinnacle. Baked to perfection? You bet they are.

I’m not big on nuts in my baked goods, but that toasted walnut fig cookie is really something special, let me tell you. It helps that I love figs, and she uses chewy dried figs for a really interesting combination of textures in that one.

Come on! Caramel apple pecan? White chocolate cranberry pistachio? Who else would come up with flavor combinations like these?

I’m always a little saddened when people denigrate the humble oatmeal raisin cookie. It isn’t human, but it needs to be loved, just like anybody else does. But if you’ve dismissed oatmeal raisin cookies before as a “consolation prize” or a marauding trickster when you’re hoping for a mouthful of chocolate chip, I implore you to give Heartsong’s version a chance.

She always has at least two gluten free vegan flavors available, and trust me, even if you don’t eat gluten free or vegan (I surely don’t), the texture and flavor is just as good as all her other cookies. In fact, since I love lemony desserts, her gluten free vegan lemon blueberry cookie (with chewy dried blueberries) is one of my favorites of all her creations.

This photo is from a previous visit from April, when I ran slightly amok. Clockwise from top, I brought home an M&M chocolate chip, a strawberry hazelnut chocolate chip with dried strawberries, an orange Creamsicle cookie with dried orange bits and white chocolate chips (one of my favorites), a coconut cream pie cookie (we both loved this one), an oatmeal raisin (like I said, forget every preconceived notion you’ve ever had about oatmeal raisin cookies), one of those gluten free vegan lemon blueberry cookies (if you’re skeptical, I assure you it was amazing), and in the center, a brown sugar sprinkles cookie.

Earlier this week, I contacted Kathy over Facebook Messenger and asked if she took requests for special orders, specifically sugar cookies. She delivered in a major way at the Maitland Farmer’s Market earlier today, with a beautiful selection of both “drop”-style sugar cookies sprinkled with red sugar crystals and lovely glazed cut-out sugar cookies shaped like trees and leaves to symbolize fall (even though it sure still feels a lot like summer). In the top left, you should also see an “ultimate snickerdoodle,” her classic cinnamon sugar cookie made with Nestle Toll House frosted cinnamon roll baking truffles inside. That’s going to be a life-changing cookie, I just know it.

Here are some more I brought home today. Some will be for us, but I’m bringing a bunch of them to work to share with my stressed-out co-workers: a caramel apple pecan cookie made with chewy dried apples, a festive funfetti cookie, a cookies & cream cookie (very meta, but I do love Oreos and cookies and cream anything), a gluten free vegan dark chocolate espresso cookie (my wife already called dibs on that one), a gluten free vegan pumpkin spice latte cookie (reserved for a pumpkin-loving co-worker who tries to eat vegan), and a coconut caramel chocolate chip cookie.
How can you go wrong with any of these? You can’t. I am looking forward to sharing the wonders of Heartsong Cookies and Kathy’s generosity, love, and artistry with the good folks at work. These people could all use a hug, but since I wouldn’t dare make it weird, Kathy’s cookies are like hugs you can eat, and that’s much more workplace-appropriate.

She even put together a beautiful Happy Birthday bag for some of the cookies for someone I work with! This is what she does — makes people happy. You can tell she takes that seriously. That’s an honorable calling and one to be proud of, now more than ever.

Kathy and Mike often set up at the Winter Park Farmer’s Market on Saturdays and the Maitland Farmer’s Market on Sunday mornings, which is where I usually catch her. I try to visit her table early before she starts selling out of everything. (Trust me, these cookies will go fast!) Follow Heartsong Cookies on Facebook for their whereabouts on any given weekend, and what flavors Kathy will have available at any time and place. Anywhere she pops up next, rest assured she will be ready to share the most delicious cookies, hugs, and some much-needed joy wherever she is.

Aunt Gingibread’s Bakery

Aunt Gingibread’s Bakery (https://www.auntgingibreadsbakery.com/) is a hidden gem in “downtown” Apopka, west of Altamonte Springs. I almost never drive that far west, but I recently discovered it when I had to order ten dozen cupcakes for a function at work. My predecessors had used a few different bakeries in the past, with mixed results, but I decided to try a new place that I had read good things about for a while. Plus, they were surprisingly a lot cheaper than other local bakeries’ custom cupcakes. Since I really wanted to try Aunt Gingibread’s myself and see what they had in the shop, I offered to drive out of my way to pick everything up on the big day.

I was greeted by the very friendly and welcoming Jennifer (“Aunt Gingibread” herself) and Dan, who had our ten dozen cupcakes all prepared and boxed up. Part of me was a little worried about some complication on the day of our event, but they did everything right and were incredibly professional. It came as no surprise that a lot of their business involves gorgeous custom cakes for special events, including wedding cakes.

But as nice as cakes and cupcakes are, while I was at the shop, I was more intrigued by the goodies in their refrigerated glass display cases, and I made some impulse buys to bring home to share with my wife later on.

Here are all the beautiful, elegant cupcakes from our work event. I didn’t make the actual selections, but it was a good mix of flavors to please our students and staff. A co-worker labeled the boxes, which came unmarked:

Chocolate cupcakes with chocolate buttercream icing,
Chocolate specialty cupcakes with chocolate chip cookie dough icing,
Chocolate premium cupcakes with Nutella buttercream icing, and
Vanilla cupcakes with lemon icing. (I love citrusy desserts, so I tried a lemon-iced cupcake and can vouch for it being excellent.)
Carrot cake cupcakes with cream cheese icing (another big hit),
Red velvet cupcakes with cream cheese icing,
Strawberry cupcakes, and
Vanilla cupcakes with Funfetti icing:
Butter specialty cupcakes with cookies and cream icing and
Butter specialty cupcakes with salted caramel buttercream icing:

Like I said, everyone loved these, and I felt like a big damn hero for discovering the bakery and hand-delivering them to work.

But even better, here are the treasures I brought home from Aunt Gingibread’s for later. Clockwise from the top:

Chocolate cream pie bar slice,
Blueberry cobbler bar slice on a shortbread crust,
Triple berry cobbler bar slice with blueberries, raspberries, and blackberries on a shortbread crust, and
Oatmeal creme pie cheesecake bar slice.
These were all rich and indulgent. Long-time readers know my undying love for cheesecakes, pies, cobblers, and desserts in bar form.

And these were also awesome: lemon pie bar slices and key lime pie bar slices, with rich, moist graham cracker crusts. Dan wisely advised me to stick these in the freezer before enjoying, since they wouldn’t fully freeze. I did this, and actually forgot about them for over a week, which made a huge, pleasant surprise when I finally rediscovered them waiting for me.

Everything from Aunt Gingibread’s Bakery was such a treat. They have a tiny little space in Apopka, which is off the beaten path for most foodies and snack-seekers, but I strongly encourage everyone to check them out and bring home some sweets and treats for yourselves.

Chain Reactions: Eataly (Chicago)

Eataly (https://www.eataly.com/) is like heaven for foodies: a massive Italian food store that contains several restaurants, from sit-down pastarias to wine bars to counter-service bakeries to grab-and-go snack shops. As a result, it is kind of like a massive food hall, with so much to see and do, smell and taste, experience and indulge. But most of all, Eataly feels like a temple to Italian food — truly a place of worship — and well worth a pilgrimage at least once. There are ten Eataly stores in Italy (the first one opened in Torino in 2007), nine in North America, and eight elsewhere in the world. I don’t know how different they all are, since I’ve only been to the Chicago Eataly (https://www.eataly.com/us_en/stores/chicago/) — first with my wife in 2014, and again on a recent business trip to Chicago. I had to venture back there, to make sure that first visit wasn’t just a wonderful dream, but the kind of place where dreams come true.

It had been so long since my first visit, I had to explore everything in the store before deciding on my first bit of food. I made my way to the second floor to a familiar kiosk that beckoned: the land of cured meats and cheeses. I felt like a weary traveler who had finally made it to my destination, yet also feeling like I was home.

Since I was just staying in Chicago for two nights, I couldn’t buy anything fresh or perishable or requiring cooking, but I’m sure some fancy Chicago locals bypass the local supermarkets and buy all their meats at this gleaming butcher’s counter. You can’t see the price labels in this photo, but take it from me: if you have to ask, you probably can’t afford it.

Here’s a shot of huge tomahawk ribeye steaks, slowly dry-aging to perfection in a clear refrigerated case:

The seafood counter was equally sumptuous. On my first visit to Eataly back in 2014, I made an indulgent purchase of bottarga here: the salted, cured, pressed, and dried roe sac of a fish (usually gray mullet, but sometimes tuna). I had read about bottarga before, and it sounded irresistible to me, as a connoisseur of the cured, a scholar of the smoked, and a professor of the pickled. So many cultures created their own versions of this delicacy, and I’ve still never found it in Florida. The bottarga I bought at Eataly made it back in my luggage without any problems, and it lasted months in the fridge, as I finely grated it over so many pasta dishes. It added a salty, savory, umami flavor to everything, and pretty much melted in my mouth. If that sounds good and not gross, I highly recommend it.

But all this browsing made me hungry, so I returned to the restaurant my wife and I dined at on our original trip to Eataly here in Chicago: the creatively named La Pizza & La Pasta. You can’t go to a restaurant like this and not know what you’re getting! They take reservations, but I arrived relatively late in the day, after a long training workshop and an architectural boat tour down the Chicago River, so I had my choice of seats and opted for a solitary barstool, far from any other diners.

The kind server brought out this wonderfully fresh, crusty bread with olive oil that was much sweeter and more flavorful than the kind I keep at home that regularly goes on sale at Publix. I’m not sure if every party gets “table bread,” or if it came with the dish I ordered, but if you’re visiting Eataly, hopefully you’re not obsessed with counting carbs, so you should definitely take advantage and enjoy this brilliant bread.

As a solo diner, I knew I couldn’t justify ordering two entrees, so it was difficult for me to choose. My server helped me break a tie, so I went with a fresh pasta dish, tagliatelle alla Bolognese ($24), topped with real-deal parmigiano Reggiano, not the shaky-can stuff I’ve bought my entire life. The fresh tagliatelle pasta was kind of eggy (not in a bad way, just not exactly what I expected), but the savory Bolognese sauce was awesome, with plenty of chunks of meat. I get that this was a pretty basic choice, and I make “pasta and meat sauce” quite often at home, but it is real comfort food for me, and I wanted to see how Eataly’s kitchen would present such a timeless classic. They knocked it out of the park, needless to say.

As an aside, here’s a photo I found of the dish I ordered here back in 2014, in those pre-Saboscrivner days: my favorite pasta dish anywhere, bucatini all’amatriciana ($21). This thick bucatini pasta (long, hollow tubes) was not fresh like the tagliatelle I had just tried, but there’s nothing wrong with good quality dried pasta. I think I prefer it, in fact. All’amatriciana is served in a spicy tomato sauce with guanciale (cured pork jowl), and this version from La Pizza & La Pasta was perfect in every way, even better than the tagliatelle from this most recent visit.
I make pasta all’amatriciana at home as a treat once or twice a year, but since guanciale is hard to find, I usually substitute cubed pancetta, which you can find at Trader Joe’s, Publix, and even Aldi sometimes. If you’re not into bucatini, pretty much any other pasta works well, except for weirdo choices like tri-color wagon wheels. What is the deal with those, anyway?

After dinner, I wandered around the store a little more and gazed at beautiful Roman-style pizzas on display at the Pizza alla Pala kiosk. I was tempted, but I had just eaten dinner, and I knew they wouldn’t be that great eaten cold in my hotel room the next morning.

But I saw these gorgeous foccaci farcita sandwiches, with cured speck ham, provolone, and arugula on fresh focaccia bread, and I thought “One of those would be awe-inspiring eaten cold in my hotel room the next morning!” Maybe because I got to Eataly relatively late in the day, they charged me a much lower price for the to-go sandwich than what you see pictured, more like the price of an individual slice of pizza.

Here’s an extreme close-up of the lovely sandwich. Speck is very similar to prosciutto. I could tell they brushed some olive oil on the bread, but I thought a tangy vinaigrette of some kind would have really put it over the top. (But I think about that with most sandwiches.)

And to go with my beautiful Italian breakfast, I found an Italian brand of potato chips, San Carlo la Vita e Buona, with a flavor that was too interesting to turn down: mint and chili pepper! If I recall, this bag was under $3. Since I love trying new potato chip flavors and reviewing them in this very blog, I felt obligated. I did it for YOU, stalwart Saboscrivnerinos!

San Carlo was a bit stingy with the flavoring, a marked contrast against many American chip manufacturers that really cake it on there, but they tasted very fresh and potatoey, and the mint subtly shined through. They were barely spicy at all.

I also brought home a salami from the cured meat counter that sounded amazing (elk, pork, and dried blueberries?!), but it wasn’t worth the price I paid. I would have loved to try so many more things at Eataly, but again, I was limited by what I could safely store in my hotel room and bring back in a carry-on bag, with TSA’s continuing rules banning liquids. That said, if you ever find yourself in a city grand and lucky enough to have its own Eataly location, I implore you to make that pilgrimage and try it for yourself. You will be tempted by all sorts of treasures, and it is just a pleasure to wander around and explore, treat yourself in one of the many restaurants, and bring back mouthwatering mementos, succulent souvenirs, and tasty trophies from your travels.