Mythos Restaurant is an award-winning restaurant built into what appears to be a cave. Located in The Jurassic Park: The Lost Continent® section of Universal’s Islands of Adventure, the interior evokes the prehistoric setting well, although the menu takes a sharp detour from the caveman theme. Greek and pan-Mediterranean dishes are the specialty here, including risotto, mezze platter, and lamb skewers. What we love about this restaurant is that you can have high-level contemporary cuisine with excellent service and all the trimmings without having to leave all the fun of the fair.
Calling Pig Floyd’s Urban Barbakoa a barbecue place is kind of like calling The Lion King a movie about cats. It’s not wrong, but it doesn’t quite tell the whole story. Located in Mills 50, Pig Floyd’s smokes brisket, ribs, and pulled pork, but their barbecue is served in everything from tacos to bento boxes to banh mi sandwiches. You can stay traditional and get a meat plate with a few sides, or go for something that you won’t find anywhere else in town, like butter chicken tacos or a Mongolian brisket bento box.
Whip up a little something special on slow weekend mornings with our selection of breakfast items.Croissants and pastries make the perfect complement to tea and coffee. Flaky, buttery crusts melt in your mouth, exploding into tender flakes of flavor. Drizzle each one with one of our homestyle jams, jellies or preserves and dust with icing sugar for a sweet morning treat, or serve alongside fresh pancakes made with our pre-mixed breakfast mixes instead. It’s a Sunday morning smorgasbord crafted with care from a single collection.
In 2000, Marchese left a career as an illustrator and product designer in New York, moved to Connecticut and took up beekeeping. “This whole world opened up to me,” she says. “I started to see honey as a parallel to wine.” She worked for a time at a wine distributor and began going to honey festivals, particularly in Italy, where honey is a much bigger deal. She also began taking honey courses and eventually moved to the Italian beekeeping institute in Bologna for advanced certification. Four years ago, she became a member of the Italian National Register of Experts in the Sensory Analysis of Honey — the first American to be accepted.

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.
Every gourmet food gift basket is filled with the highest quality, delicious foods you’ve loved year after year. Plus, there’s always new and exciting flavors to try to find the perfect complement to your classic favorites. From summer sausage, to cheese, sweets, and even specialty meats, our unique food gifts will delight everyone on your gift list!
Orlando’s finest steakhouse just happens to be located within one of the city’s grandest hotels, the Waldorf Astoria. Overlooking the hotel’s namesake golf club - right on the border of the sprawling Walt Disney World – views out of the floor-to-ceiling windows are superb, as is the meticulous service and refined décor that keeps things smart and sophisticated without ever feeling too stuffy. Being a steakhouse, the pièce de résistance here has got to be the 32-Day Dry-Aged Tomahawk Rib Eye, big enough for two people to share (and at $145 you would hope so). The menu here goes way beyond the bovine offerings too, with Bull and Bear’s signature ‘Fried Chicken’ ($42), the Pan Roasted Colorado Lamb ($48) and the ultra-extravagant Main Lobster, which comes served on a spit for two people ($68 per head). Read More...

I came here for brunch. I had a good experience. Service was excellent, interior was cute and rustic, parking was a little hard to find because it was packed. But when I called they said you can park in the salon parking next door because it was a Sunday and they were closed. As an appetizer I got these bacon rolls they were good but were a little brunt. I also got the guacamole and chips and they were good. But you really can't go wrong with guacamole and chips. As my entree I got steak and eggs and it comes with a potato as a croquets. It was really goooood.
Serve up a hearty meal with any of Cabela's gourmet food and game meats. Cabela's offers premium cuts of beef, entrees, poultry, fowl, sausage, cheese, jerky, breakfast meats, desserts, candies, food gifts and emergency food. Whether you're having a party, giving a gift, or preparing for harsh weather, Cabela's has delicious food to satisfy your hungry crowd.
“You can’t study the day before and take this test,” says Jane Bauer, the certification manager for the American Cheese Society. The professionals taking this test need at least 4,000 hours of work experience in the cheese business. “There’s a difference between certification and certificates. A lot of people try to call things certifications, and they’re not.”
Pack your picnic basket with an assortment of our globally sourced meats and fine cheeses, paired with a crusty baguette and one of our irresistible jams, jellies or spreads. Or add a satisfying side to any lunch bag with sandwich-complementing snacks like pretzels, chips, nuts, trail mix and popcorn. Our fine foods also make fine gifts - choose one of our gourmet gift sets or mix and match to create your own.

Serve up a hearty meal with any of Cabela's gourmet food and game meats. Cabela's offers premium cuts of beef, entrees, poultry, fowl, sausage, cheese, jerky, breakfast meats, desserts, candies, food gifts and emergency food. Whether you're having a party, giving a gift, or preparing for harsh weather, Cabela's has delicious food to satisfy your hungry crowd.
Raved about far and wide, Lee and Rick’s Oyster Bar is the ultimate destination for top-notch Florida seafood at rock-bottom prices. When it opened more than half a century ago, the tiny venue only served oysters and quickly became known as the place to go for the freshest oysters in the area. Although it now serves a variety of dishes ranging from golden-fried, butter-filled fantail shrimp to the Cajun-style crawfish basket, the oyster bucket remains a firm favorite among customers. The understated, marine-style decor signals that this isn’t a fancy dining spot, but it does add to the ‘hidden gem’ atmosphere of this fantastic spot for seafood on the cheap.
The city’s finest pizza got a little better thanks to a couple of deft moves by chef/owner Bruno Zacchini. First, he opened an outpost of Pizza Bruno – his ridiculously popular Curry Ford West pizzeria – in a corner space inside Orange County Brewers downtown. Craft Brews + Beer = (duh) Win. Then he moved to a naturally leavened dough which, after a 48-hour ferment, yields a superb crust for pizzas like the “Crimson Ghost” draped with Calabrian chilies, soppressata, mozzarella, basil and hot honey and the “Midtown Square” with shaved local squash, mint, garlic, and pecorino. And, yes, those addictive garlic knots can be had here as well.

But customers’ favorite choice when eating here would be the Burgushi. It’s the perfect combination of sushi with a burger. Options for the Burgushi are Doug's Filet Roll, "The Prime Time" Filet & Lobster Roll, and many more. You can also build your very own sushi roll. Not many restaurants give you that option, that's why The Cowfish Sushi Burger Bar is one of the best restaurants in Orlando and one of the best burger joints in America.
Despite my lack of the requisite hours, Bauer agrees to let me sit for the three-hour exam, held in a hotel ballroom in Pittsburgh during the society’s annual conference. I arrive along with 50 other candidates and am shown to my table, which has a clipboard of evaluation sheets for a dozen categories of cheese — from soft-ripened to cheddars to blue mold to goat cheese to washed rind — as well as cups of aroma samples, unidentified liquids marked A to J that I will have to sniff and identify blind. The proctor tells us there are to be no photos, and no posting or sharing on social media. “Though there’s not much in your phone that can help you now,” he says. Along the back wall of the ballroom are a team of cheesemongers cutting samples, where we will go to get our cheeses to evaluate.
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.
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