*** (3 stars)
This is a new endeavor from the creators of Luma and Prato. You can see them designing in all the things they’d like to have, such as a larger prep kitchen. Now their challenge will be to get better food out of that kitchen.
We went for lunch and it was just okay. We started with some house made potato chips and onion chive dip. The chips were good, but notethat the predominate dip flavor is actually truffle, even though it’s not listed as an ingredient.
The tuna tartare we ordered was unavailable, so we tried again, with red snapper ceviche. I liked it okay; my companion thought it lacked sufficed acid to “cook” it in the true manner of ceviche.
My companion preferred the scallop ceviche. I liked the scallops, but thought this one needed lime juice instead of passionfruit.
As an entree we shared a chicken burger. This was not a good choice. It is, indeed, a ground chicken patty that has been deep fried. If that sounds like something you’d get at McDonald’s it also tastes like it. The only redeeming feature of this dish was the accompanying house greens salad, which was delicious.
The vibe of the restaurant owes a lot to Hilstone’s. Tables are nicely spaced.
There are a LOT of people working here, which makes it surprising how long it takes to get dishes from the kitchen, particularly considering that they weren’t busy. Our server was friendly and helpful.
Luke’s Kitchen and Bar
640 S Orlando Ave
Orlando, FL 32751