Vegetarian – The Saboscrivner

The Hummus Guy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sideward Brewing

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cafe De Wan

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fiesta Cancun

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

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

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

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

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

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

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

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

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

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

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

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

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

Thailicious

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

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

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

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

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

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

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

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

Get ready for the noodle pull!

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

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

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

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

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

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

Woodlands

Woodlands (http://www.woodlandsusa.com/) is a vegetarian Indian restaurant on South Orange Blossom Trail, very close to my favorite Indian restaurant, Bombay Street Kitchen (which is not strictly vegetarian). That area is pretty far from me, so one day I went for lunch on a weekend while my wife was getting her hair cut and colored, knowing that whole process would take a few hours.

Woodlands specializes in dishes from Udupi, a town on India’s southwestern coast. Since I went alone and was a little intimidated by the menu, I ordered a few things, fully expecting to end up with lots of leftovers to bring home. I started with a tall glass of cool, tangy, sweet, creamy mango lassi:

I don’t even remember ordering this, but it is a soup called rasam, described on the menu as “Traditional South Indian Sour’n Spicy Soup.” The sour ‘n spicy aspects would have appealed to me, especially since I was ordering several carb-heavy dishes to come. It is made with tomatoes and tamarind and garnished with chopped cilantro leaves. I think I got it planning to dip the various baked and fried breads in it, not realizing that they would come with their own li’l dipping cups.

These doughnut-looking fritters are medju vada, which are like savory fried doughnuts made with lentils. They were served with coconut chutney (top) and sambar (bottom), a soup of lentils, vegetables, tamarind, and various spices.

These were paneer pakora, lightly spiced fritters stuffed with homemade Indian cheese called paneer. These were about the size of fried ravioli. For those who haven’t tried paneer, it is kind of a dry, firm, crumbly cheese that doesn’t get melty like mozzarella. It is similar in texture to feta, but firmer (and a lot less salty and pungent), and also similar in texture to tofu.The darker sauce is actually brown, and it is sweet, sticky, tangy tamarind chutney. The green sauce was a delicious mint cilantro chutney that had a bit of heat.

This was the onion rava dosa, which was different from smoother-textured dosas I’ve ordered elsewhere. It is a thin, crispy crepe made of cream of wheat and rice, grilled with onions and mildly spicy chilies. It has been too long since my visit, but now I’m wondering if I got the onion rava masala dosa, which is the same thing but stuffed with potatoes and onions. For a dollar more, that’s probably what I would have ordered! Anyway, it was awesome, and I could use one of these right now.

This was garlic naan, soft and fluffy bread baked in a clay oven called a tandoor. If you’ve ever had Indian food anywhere, you have probably tried naan, and you know how delicious it is. And garlic only makes things more delicious!

These were large, fried puffy bread called batura. They are often served with stewed chickpeas as chana batura (including at Woodlands), but these were on the bread menu without the chana. They are awesome, no matter where you order them from. Anyone remotely skeptical about trying Indian food would love these. Go ahead, take those batura.

Boy, I really carb-loaded at this meal! This is what I get for going alone on a whim, without having studied the menu in advance, and without having more experienced Indian food lovers joining me. Writing about this meal so many months later, I was reminded of the cafeteria at the Hindu Society of Central Florida in Casselberry, one of the greatest hidden treasures in the entire Orlando area. Guided by a knowledgeable friend and joining other friends, that was the first place I ever tried vada, dosa, sambar, and coconut chutney, many years earlier. I guess I defaulted to familiar favorites at Woodlands.

But to wrap up this review, Woodlands is one of Orlando’s best-known and best-loved Indian restaurants, and I guarantee that you won’t miss meat if you go there, with all the delicious, flavorful vegetarian options to choose from. I love meat, but I was overwhelmed by all the choices, and I really enjoyed everything I tried. Whenever I make it back (and who knows when that will be), I would love some suggestions of what to order next time!

Selam Ethiopian and Eritrean Cuisine

A while back, I went to a Transformers convention here in Orlando with one of my closest friends. We went to high school together in Miami, and he was in town for the show, visiting from Tampa. He is a vegetarian, so afterwards, I suggested lunch at Selam Ethiopian and Eritrean Cuisine (https://www.ethiopianrestaurantorlando.com/), located at 5494 Central Florida Parkway in Orlando, just off International Drive and close to the Sea World theme park. I’ve only ever had Ethiopian food once before, a long time ago, at Orlando’s only other Ethiopian restaurant, Nile, which I need to get back to. But I had been hearing great things about Selam for years (including a Michelin recommendation), and it lived up to every bit of hype.

We started our epic lunch by sharing this order of two lentil samosas, fried to perfection in their thin, crispy shells. These were flatter triangles than the pyramid-like Indian samosas most of us are probably used to, with lighter, thinner shells that were more like spring roll wrappers than the empanada-like exteriors of Indian samosas. They were stuffed with a blend of lentils (a legume I love), onions, jalapenos, and herbs. Selam also offers samosas with minced beef or chicken, as an alternative to these vegetarian ones. The chunky hot sauce was absolutely delicious. I’d say it had a medium-hot spice level, so too much for my wife, parents, and in-laws, but not hot enough to make people run to the bathroom or beg for a glass of milk.

We each ordered lunch combination platters that are served on injera, which is a thin, sourdough-based bread that you rip apart with your hand and use it to scoop up or dip into various stewed meats and vegetables. It’s a similar concept to Turkish lavas bread and Indian naan, but the injera is much thinner, more like a crepe or a very thin pancake, and almost spongey in consistency. I’m always a little surprised Ethiopian food hasn’t caught on more as a mainstream cuisine, because Americans do love dipping things into other things. Be prepared to scoop and dip, because there are no utensils! The cuisine offers some of the most delicious vegetarian dishes I’ve ever tasted, and I say that as a committed omnivore.

This was my meat combination platter, which included four different meats. The green vegetables on the left are gomen besiga, a dish of sautéed collard greens with beef, ginger, garlic, onions, and jalapenos. I am a huge fan of collard greens, even though I didn’t grow up eating them, but now I am delighted to try every version I can, usually on barbecue and soul food menus. But these were like nothing else. To the right of the greens is ye beg wot, chunks of lamb stewed with onion, garlic, ginger, and turmeric. I love lamb and stewed meats in general, and that had so much flavor. The redder chunks of meat in the middle are beef wot, a similar stew made with beef that was a little spicier. (If I mixed up the lamb wot and beef wot, I apologize to everyone!) The dark red dish on the right with the hard-boiled egg (a pleasant surprise) is doro wot, a spicy chicken stew flavored by seasoned butter called niter kibbeh and a pretty spicy spice blend called berbere. After this meal, I bought a little thing of berbere at Penzey’s Spices, and I need to experiment with it more. That is homemade cottage cheese in the top right. I loved everything. I’m always excited to explore a new cuisine, and whenever a restaurant offers some kind of combo to let me sample multiple dishes and flavors, I will take that opportunity.

My friend did the same thing by ordering the vegetarian combination platter. That’s a little side salad on the left, followed by ye timatim fitfit, which is the injera bread chopped up and sauteed with fresh tomatoes, green chilies, onions, garlic, and herbs. It was cool to see how versatile the injera is, and kind of a meta thing to use the flat injera to scoop it up with, like dunking Oreos into cookies and cream ice cream. The next one over, the yellow-orange dish, is ye kik alicha wot, which is mild split peas stewed with onion, garlic, ginger, and turmeric. After that, the dark red is ye misir wot, with pureed split red lentils simmered in chopped onions, garlic, ginger, vegetable oil, and berbere sauce, so it was spicier than the split peas next to it. Next up is atakilt (vegetable) wot with the most delicious potatoes, carrots, green beans, onions, cabbage, and ginger, all stewed together. Finally, the vegetarian combo platter had ye gomen (collard green) wot on the right side, which was probably similar to my gomen besiga, only with no beef in this one.

My friend, who is always a generous guy, let me sample all of those, and I have to say that as tasty as my meats were, and how exciting it was to try all those unfamiliar flavors, the vegetarian combo blew them away with depths of flavor. If I was skilled enough to cook Ethiopian and Indian recipes well, I could probably go vegetarian, or at least eat vegetarian more often than I do, which is not as often as I should. But I recommend this highly to everyone, whether you eat meat or not, to demonstrate the absolute wonders and miracles you can achieve with vegetables and spices.

In fact, two years before I published this review, I listed Selam’s vegetarian combination platter in Top Tastes, where I listed my favorite local restaurant dishes of 2023 in Orlando Weekly, back when I was writing those every year. (Somehow we skipped 2024, and who knows what’s going to happen this year.)

I hardly ever drink coffee, but if you go to an Ethiopian restaurant, it almost feels like a necessity to do the traditional coffee ceremony, so we did. While I don’t pretend to be a coffee connoisseur, this was really delicious and strong coffee, with a depth of flavor I never notice in plain black American-style coffee. That said, I’ve never been into plain black coffee, and here at Selam, I needed some sugar in mine to mellow it out.

While this meal goes back a while, I remember it like it was yesterday. I kept holding off on publishing this review because I was hoping to return, ideally with other friends to try other dishes. Unfortunately, it is far from home, and Ethiopian food is a hard sell for most people I know (including my wife, who was brave enough to try it with me that one other time, 16 years ago, but it wasn’t her thing). But I give Selam my highest possible recommendation, whether you are familiar with the cuisine or completely uninitiated and a little intimidated. Don’t be intimidated! Everything was a hit, and it’s FUN. It would actually be a fun place to take a date, because you eat with one hand, which is kind of sensuous, and you share everything. But if any of my friends ever want to go to there on a weekend, I’m your huckleberry!

Istanbul Grill

I love Turkish food. It might be my second-favorite cuisine of all time, after Italian, and the insidious social media algorithms are always sending me reels of the most amazing-looking Turkish street foods that always make me hungry. Unfortunately, Turkish restaurants don’t always last here in Orlando. I was a big fan of Beyti and Cappadocia, but they didn’t survive. Luckily, I have a new favorite, Istanbul Grill (https://istanbulgrillorlando.com/), but unfortunately, it isn’t close to home like Beyti was or close to work like Cappadocia was (especially because my work and home are now one in the same). It is way far south on Orange Blossom Trail, south of the Florida Mall, south of the 528. It’s a haul — about 45 minutes each way in good traffic on a weekend during the day. But I’ve brought home takeout twice from Istanbul Grill, and it was so worth it both times.

It is a big attention-getter to order lavas bread in a Turkish restaurant. They walk it out to your table, this big, beautiful bread puffed up with hot air like a football, and then you stab it with utensils to deflate it (and watch out for the hot steam escaping). It is very soft, and you rip off pieces and use it for dipping and scooping. Of course, if you get lavas bread to go, it deflates on the long drive home, but if you’re lucky, it stays warm and may stay soft overnight if you have any left.

And why do you need soft bread for dipping and scooping? For this mixed appetizer platter! Almost every Turkish restaurant offers a variety of cool, fresh, refreshing dips, and you can usually order some kind of assortment. My favorite is spicy ezme in the top left, almost like Turkish salsa — a combination of fresh tomatoes, onions, parsley, green and red bell peppers, hot peppers, garlic, tomato paste, and lemon juice. My wife wants nothing to do with ezme, so I get it all. In the top right, the tabouli salad is all hers — crushed bulgur wheat, parsley, scallions. and tomatoes with olive oil and fresh mint. She told me this is her favorite tabouli from any restaurant, Turkish or otherwise.In the bottom left, we have baba ganoush — fresh smoked eggplant puree with tahini (sesame paste), olive oil, labneh (strained yogurt thickened into a cheese-like form), mayonnaise, garlic, and lemon juice. We both love this one, but it is her absolute favorite. In the cup in the middle, we have cacik — a dip of creamy yogurt, shredded cucumber, mint, dill, and garlic, perfect for cutting spice and mellowing out rich meats. And in the bottom right, we have the old classic hummus — chick peas, tahini, olive oil, garlic and cumin.

As great as this mixed appetizer bounty is, I do wish Istanbul Grill served two more dips that I rank even above ezme: soslu patlican (eggplant sauteed with tomatoes, onions, and peppers, like a spicy ratatouille) and taramasalata (a creamy dip made with salted, cured fish roe).

For my first visit, I made sure to order lahmacun, one of my Turkish favorites. These thin, round flatbreads look like pizza without cheese, but they are much thinner than even tavern-style pizza and not as crispy, and aren’t sliced. They are topped with a delicious mixture of ground lamb, tomatoes, onions, and peppers, and then baked. Here you get three in an order.
I’ve made lahmacun from scratch before, and I think I’m going to have to do it again soon, since I have ground lamb in the freezer and want to use it up before hurricane season gets hot and heavy. Mine are pretty awesome, but not quite as perfect as Istanbul Grill’s.

Instead of eating lahmacun like pizza, you are supposed to roll it up and fill it with sliced tomatoes, red onions, fresh cilantro, and a squeeze of lemon juice. It is so refreshing and light, much moreso than you would think a pizza-looking thing would be.

My wife ordered “mosakka” (often called moussaka on other restaurants’ menus), an oven-baked dish of eggplant with ground beef and tomato sauce, topped with mozzarella cheese. If you’ve made it this far, you might be more familiar with the Greek version of moussaka, which is often assembled in layers and topped with a bechamel sauce, but both of us really love the tomatoey Turkish variant. I tried a bite, and folks, you have to try this some time! This is actually my preferred moussaka/mosakka.

It was hard for me to choose, but I made the game-time decision (standing at the counter placing my order) to go with lamb adana, grilled kebaps of ground lamb seasoned with red bell peppers. Think of it as a grilled meatloaf with a firmer texture. These were fine, especially when I added some of the house-made hot sauce, but I was hoping they would be a little more exciting, flavor-wise. I almost always gravitate toward lamb dishes at Turkish, Middle Eastern, and Greek restaurants, but I probably would have been happier with the special beef adana, grilled ground beef shoulder kebabs tender seasoned with mint, red bell pepper, onions, chili flakes, and cumin. There seems to be more going on in that one. Leave it to me to choose the lesser adana! Or maybe I should have tried a different lamb dish. Luckily, there would be a next time. They came on a bed of rich rice pilaf (which gets so much better with all the meat drippings soaking in) with a small salad and crunchy pickled red cabbage.

My wife had asked me to pick her a dessert, so instead of baklava, I brought home this kunefe, because she is in her pistachio-loving era. This Middle Eastern dessert is a large “patty” of very fine shreds of dough that almost look like vermicelli strands, often with a sweet cheese filling, soaked in a sugary syrup and topped with crushed pistachios. It looks a bit dry in this photo because the sugar syrup came in a separate little ramekin (not pictured) for us to pour over the kunefe when we got it home. That definitely improved its looks, texture, and most importantly, its taste. I didn’t try it, so I don’t know if this one had cheese inside or not, but she liked it, so that made us both happy.

For our second visit, we got Istanbul bread instead of the fluffy, puffy lavas (that is actually quite thin once you rip it apart). This was very similar to a thicker pita bread or a good pizza crust, minus toppings, and much thicker than the lahmacun. It held up well dipping and scooping the mixed appetizer platter I brought home again.

My wife asked for an order of falafel, which came with four decent-sized discs and a little cup of tahini, which really surprised me when I took a big dip, expecting it to be hummus. I like hummus (who doesn’t?), but straight-up tahini, not so much. These looked darker than your average falafel, so she thought they were burned and ended up not having any after all. I ate them a few days later, so I can vouch for them not being burned and actually being delicious. I made them into two separate sandwiches (two falafels in each) on onion naan bread with homemade pickled cabbage, homemade pickled red onions, tomatoes, Istanbul Grill’s own hot sauce, and Flavortown Secret Sauce from my giant collection of condiments. I should have taken a picture of one of those, because they turned out pretty.

One thing my wife ate with gusto was this order of four beautiful grilled lamb chops, seasoned to perfection. I asked them to grill them as rare as possible. Despite being very thin (much thinner than the thick lamb loin chops I buy at Costco), they were delicious, and seasoned so well. The rice pilaf underneath them got better and better as it soaked up all those savory drippings. She actually got four separate meals out of this, with one lamb chop and a little rice in each portion!

She surprised me by taking a big bite of the grilled pepper on the left, before I could warn her it would be too spicy for her. It was. She won’t do that again! And I ate all the crunchy red pickled cabbage, of course.

This was my lamb shank, a tender, braised chunk of meat barely clinging to a large bone, which was stewed in a tomatoey gravy. This is one of my favorite dishes to order at Turkish or Greek restaurants, but because I love it so much, I learned how to make braised lamb shanks myself at home, and my sauce is a lot thicker, spicier, and more robust overall, especially since I braise mine in the oven for five to six hours. This was perfectly good, but just like I’m exceptionally picky about restaurant lasagna because I love my homemade version so much, I also like my lamb shanks a lot more than this one. Sorry, Istanbul Grill. It’s not you, it’s me.

It came with a big styrofoam container of rice pilaf, which I dumped into the lamb shank’s somewhat thin gravy to soak it up.

And this was the iskender style kebab, a dish I was introduced to a long time ago at Bosphorous, the first Turkish restaurant I fell in love with, and then Cappadocia (RIP) raised the bar even higher. I didn’t eat this until the following day, but it consists of “signature house prepared meat” sliced thin over “garlic bread” (I’m thinking fried Istanbul bread) topped with a tangy, tomatoey “special sauce” and served with yogurt. It is mildly spicy, acidic, and also creamy, and you get the crispiness of the fried bread underneath catching all those meat and sauce drippings. The other Turkish restaurants used their doner kebap meat (think sliced gyro meat, all salty and garlicky usually grilled to make it a little firmer), but this was definitely different from those.

Like I say at the end of too many of these reviews, we both really liked Istanbul Grill, but it is too far from home to return with any regularity, and too far to even drag my wife down there to dine in the restaurant. But I recommend it, and I will challenge myself to keep ordering different things off the expansive menu whenever I return. And FYI, there is a second location in Kissimmee, which is even further from me, but might be more convenient for some.

Baar Baar (Los Angeles)

Baar Baar (https://www.baarbaarla.com/) in downtown Los Angeles (the locals call it DTLA) is the most upscale Indian restaurant I’ve ever been to, with a gorgeous dining room and a large, eclectic menu of gourmet dishes that definitely seemed “elevated” above the standard Indian cuisine I’m used to. This memorable meal goes back to late summer, 2023, when I was invited on my very first trip to L.A., joining our dean, an associate dean, and my director, only about a month after starting my current job. I definitely felt like the odd man out, hanging with these big shots, but their warm welcomes and lack of pretension convinced me I belonged there. Our dean, a very classy lady who knows how to throw a dinner party, ordered several dishes, mostly small plates meant to be shared.

These puffs were dahi puri, topped with tamarind, mango, yogurt mousse, and raspberry chaat masala. These were very light and crispy (similar to pani puri I’ve had elsewhere), but the toppings added sweet flavor to go with the savory, lightly fried puffs.

These beauties were Kashmiri duck tacos, served birria-style, shredded with cheddar cheese, cilantro, and red onion — true fusion cuisine! Instead of Mexican tortillas, the crispy taco shells were more like roti or parathas. The four of us each got half a taco and savored every morsel.

These six gorgeous oysters came with guava and chili granita (almost like a sorbet), pickled cucumber, and shallots. I love oysters, and these were so fresh and refreshing. I would have been happy just having this platter to myself and nothing else, but of course we all shared these and everything else.

This fun and frizzy dish was sweet potato chat, an appetizer served with tangy-sweet tamarind chutney, sweet and sour yogurt (or “yoghurt,” according to the menu), and kale.

These were two lamb chop burrah kebabs (the second one is underneath, and you can see the bone), served with fresh mint, hemp seed chutney, and lachcha pyaz, a bright and pungent salad comprised of thin rings of red onion rings, ground spices, lemon, and fresh herbs. I love onions, but raw red onions are intense, and so is the onion breath they create. I was desperate to make a good impression on these three powerful, professional women, so I didn’t mess with the lachcha salad the way I normally would, dining on my own. The lamb was wonderful, and the fresh mint really worked well with it.

This dish doesn’t seem to be on the menu anymore, but it was tandoori butternut squash, served with asparagus, millet khichdi (instead of rice as the base of this dish, it was a combination of millet and yellow moong dal, or mung beans), and rice papad, which are like very thin, airy, crispy crackers or wafers.

While these look vaguely desserty, they were savory paneer pinwheels (notice how they look like three slices of something longer, rolled into a spiral), with makhani (a creamy, buttery, tomato-based sauce), topped with dollops of red pepper chutney, and pistachios. I loved them.

These were beef short ribs, always one of my favorite meats from any cuisine, served in Madras curry (a spicy British-Indian creation with a base of tomatoes and onions), with bone marrow Khurchan and baby vegetables. Between the tender short ribs and rich, unctuous bone marrow, which is like “meat butter,” I was in heaven with this decadent dish.

At Baar Baar, even a simple side of saffron rice was still cooked as perfectly as any rice could be.

And this was a side of pomegranate raita: cool, refreshing, creamy, tangy yogurt topped with pomegranate seeds.

This gorgeous dessert doesn’t seem to be on the Baar Baar menu anymore, but it was called mango ghewar, and it consisted of malai kulfi (Indian ice cream flavored with cardamom, saffron, and rose water), mascarpone cheese mousse, mango jelly, and crushed pistachios.

Needless to say, this was a sumptuous feast, even shared by four people. Like I said, our dean is a class act who knows how to party! Few things bring me as much joy as sharing a bunch of different dishes with people over good conversation, and that’s what our dinner at Baar Baar turned out to be. Not only was it the finest Indian meal of my life, but it was a reminder that all the decisions I had made in my life to get to this moment in time — this job, working remotely, getting to visit our gorgeous school in L.A. once in a while, collaborating with these amazing people, even being part of this grand gustatory gathering — turned out to be right. This dinner was almost two years ago, and ever since then, I have been grateful every day for the new direction my life has taken. I’ve also been falling more and more in love with Los Angeles and its culinary culture. Even though Orlando is my home, I’ve had so many great meals in L.A. (sometimes solo and sometimes with colleagues and friends, like this one), and I have so many more L.A. restaurant reviews yet to come!

The Prince (Los Angeles)

The Prince (https://www.instagram.com/theprincela) is a classy, old-school Los Angeles Korean restaurant and lounge that is most famous for appearing in multiple movies and TV shows over the decades, including Chinatown (one of the greatest L.A. movies, neo-noirs, and movies in general of all time), Mad Men (one of my favorite shows of all time), and New Girl (where it was the characters’ regular hangout). I’ve never actually watched New Girl, but now I am imagining Zooey Deschanel with bangs and glasses, singing a silly old song (maybe “Dream a Little Dream of Me”?) and strumming a ukulele in this dusky, dark red hipster hangout.

Back in November, I was on a work trip to L.A. and had a chance to join some of my amazing co-workers for dinner. I always stay in Koreatown, where my employer is located, and where there seem to be hundreds of Korean restaurants to choose from, at all different styles and price points. I am still very new to Korean food, but the more things I try, the more I feel inspired to branch out and try more. The Prince was walkable from our campus, so since I was already aware of its cinematic résumé and timeless cool décor, I convinced this small group to trust and follow me.

I must apologize in advance for the photos that follow in this review. It’s a gorgeous room, dark and anachronistic, but as soon as I took my first photo to set the scene, a server yelled at me to not use flash photography inside. So I did my best, such as it is, to share the red vinyl booths, the dark wood, the dim lighting, and even these hale and hearty knights standing guard.

Also, I swear I saw Spike Jonze, director of super-creative movies and iconic music videos, dining there, but I wasn’t 100% sure it was him. As much as I wanted to thank him for “Sabotage,” Adaptation, and Jackass, I didn’t want to be That Guy who disturbed his dinner… especially if it wasn’t Spike.

Anyway, our group was a mix of adventurous and unadventurous eaters, so we picked five things that looked good to everyone, and we all shared them. That is my favorite way to dine with friends.

These are the onion rings (RING THE ALARM!) and cheese balls, because you know if I go anywhere and see onion rings on the menu, I have to order them. They were crowd-pleasers, and it was not the first time I had really good onion rings at a Korean restaurant. The cheese balls were even better — perfect, golden-fried, golf ball-sized orbs with melty cheese in the middle, under the breading. I should have tried to get a shot of a bisected cheese ball to show you their molten, sticky, creamy centers, but they went fast!

When you’re introducing Korean food to unfamiliar diners, beef bulgogi is one of those perfect gateway dishes. Bulgogi is a dish of thin-sliced beef (often sirloin steak), marinated in a savory-sweet sauce, and then grilled or stir-fried with onions and green bell peppers. The bulgogi marinade contains soy sauce, sugar, sesame oil, garlic, ginger, and pear juice, which tenderizes the meat. There is nothing spicy or “weird” to scare off the unadventurous diner, so it was another hit at our table. Just FYI: “bul” is Korean for fire, and “gogi” means meat.

We also ordered galbi (sometimes called kalbi), a very similar dish but with beef short ribs sliced cross-wise against the bones, rather than thin-sliced steak. It has a similar flavor due to the marinade, but I already love short ribs in any form — not just the flavor, but the wonderful texture. I especially like the chewy part of the meat right around the bones, which you can just pull off with your fingers if you don’t want to gnaw it off. This was served over onions and scallions, and there wasn’t a morsel left.

I didn’t have any input in choosing this garlic shrimp dish, served with fresh, raw, shredded cabbage, but I was happy to try a couple of the shrimp, which came in their shells and had to be peeled. It was delicious — different from scampi or any other garlic shrimp dish you might be envisioning, but still very satisfying.

I did choose this dish, though: thick, perfectly al dente udon noodles served with mixed seafood: shrimp, mussels, squid, and tiny crab legs (more trouble than they were worth to crack open). The menu describes it as coming in a spicy broth, but it could be served mild upon request. I honestly don’t remember what we decided as a group, but I think we went with spicy and almost everyone still loved it.

Real Korean food aficionados might be rolling their eyes, disappointed that we made relatively staid and familiar choices, but that’s often what happens in a “family-style” group dining situation. I would have loved to try the soondae, since I always love blood sausage in all its other forms, from Argentinian morcilla to British black pudding, but nobody else was on board with this one. It’s all good!

I have no regrets or complaints about The Prince, especially because it is such a part of Los Angeles and Hollywood history. I would not be surprised if there are better Korean restaurants in L.A.’s Koreatown, but the vibes at The Prince are unmatched. Every time I make it out there for work, I try to visit at least one historic, iconic L.A. landmark, whether it’s a tourist attraction, a restaurant, or both. So far, I’m making quite a list. I love my job, and I love L.A.!