Lake Nona’s burgeoning food and beverage scene continues to progress and this pizza joint with showcase brewery by the Tavistock Restaurant Collection (who also operate Lake Nona’s Canvas and Chroma restaurants) is one luring downtowners to the airport-area enclave. With head brewer Marco Reyna tapping 12 sudsy creations, there’s no shortage of pie-pairing quaffs. Jason Bergeron (who also serves as executive chef of Canvas and Chroma) fires up pizzas in two gorgeous wood-burning ovens – pizzas like the infernal “Pepperoni Picante” and the “Awesome Saus!” with sausage and elephant garlic. It’s one worth riding the bus to Lake Nona town for.
The short drive out of town to this gem of a restaurant is well worth it; in fact, it’s not only a restaurant, but more of a café in the day and bar at night with live music – although the menu of comfort food classics like club sandwiches, pulled pork burgers, tacos and wraps is served throughout the day. The quaint house near Lake Toho promises different areas too, meaning you can slide up to the lively bar for a crafty craft ale, find an intimate corner spot if you’re on a date or find a seat in the charming courtyard to soak up the summery vibes.
I went to Whisk today after working out and thought I'd treat myself with Toasted Cornbread ($6) and a Adobo Grilled Chicken Sandwich ($17), as well as a Diet Coke ($2.50, for a can). The Toasted Cornbread had three large pieces, but unfortunately the first piece I touched was cold. Mistakes inevitably happen, so it was no big deal and so I told my waiter. He apologized, took the plate and asked me if I'd like another order, which I did because of the workout lol. The second batch of cornbread however still missed the mark. The problem with heating up cold stored corn bread is that it can dry up unless you heat it the correct way. The corn bread was unfortunately dry and crumbled at the touch, lacking the texture you'd hope. The flavors were there however for classic corn bread.