Cracker Country is my favorite part of the Florida State Fair. It's more like visiting a historic area, such as Colonial Williamsburg, where characters in period costumes introduce you to the traditional way of doing things. Very different from the rest of the fair experience!
This location is nearly identical to the design of most Cracker Barrels, and of course the food is the same. The distinguishing point is the staff, which is friendly and efficient. Although always busy, they never seem overwhelmed. A good location for Southern comfort food.
I tend to suspect a restaurant in the heart of a tacky tourist district can't be good, but Sakura is the exception. It bills itself as Asian Fusion, but there is really not fusion going on, it's simply a collection of Asian foods from many countries, including Vietnam, Thailand, Japan, and China.
The sushi selections are extensive and appear fresh, but I concentrated on the Vietnamese items, and they were among the best I've had, including many of the restaurants in Orlando's Vietnamese district.
The summer rolls are delightfully fresh and cold, and sever with a tasty peanut and chili sauce.
The Bun Saigon is a classic Veitnamese vermicelli bowl with loads of basil, grilled pork, and fresh veggies, and served with a bowl of fish sauce. Ask for Sriracha and Hoisin to elevate it to sublime. My server also gave me the tip to add my leftover peanut sauce from the summer rolls, and that was indeed a great idea!
The interior decor is pleasant, with a variety of Asian decor. Service was very friendly and efficient.
This charming little place in an unlikely location does a great job with Puerto Rican food.
Of particular note is the Q'Keenan Paticon. It's essentially a sandwich made with plantains instead of bread. You have your choice of sweet or green plantains, and beef or chicken filling. I chose sweet plantains and shredded beef, and the combination was sublime, especially with the provided garlic and hot sauces.
Also a shoutout to the caramel cappuccino, which was made without sugar by default, so as not to be overly sweet.
Excellent curries are the highlight here, served in generous portions. If you've had Caribbean curries before then you know to watch for bones, as the meat is cleavered, so if you're new to it, be alert, as this applies to not just the goat but also the chicken.
I prefer a drier jerk style, done over flames, rather than the wetter style done here, so my choice here is one of the curries.