This place makes an excellent semi-frozen Pisco Sour.
The food is just okay. The fish in our Tiradita was so stringy and tough we had to cut it with a knife. The yellow potatoes in the Causa were rather gritty. And the Arroz con Mariscos was so heavily sauced and overcooked that it was risotto-like.
There are lots of better places for Peruvian cuisine in Orlando.
Orlando has recently been blessed with many great omakase restaurants, but none of them are like Sorekara. It is unlike any restaurant I’ve been to around the world. It’s much more than simply a meal, it is a true experience.
With only ten guests per night (perhaps eventually 12) it is a highly personal experience where each party is handled separately. Your journey begins in a room that is literally a zen garden. Introductory remarks introduce the concept of “Sorekara” or “And then…” The goal is to create a peaceful, all-encompassing experience where you are fully in the moment. You are encouraged to put away your phone or camera, and just enjoy.
You will travel through four spaces, spending most of your time at a spacious natural wood bar as you enjoy 25 or so courses ranging from a single bite to more substantial bowls and plates. The focus is on Japanese-sourced seafood, but it is nothing like sushi. Ten accompanying wine pairings accentuate an amazing array of flavors. Final dessert courses are served in the most serene dining room I’ve ever encountered.
Through every step, each server made it clear that this restaurant is their passion, and it’s easy to see why.
Sorekara is destined to become a destination restaurant, one that foodies from all around the world will come to Orlando to experience.
This poke bowl assemblage concept offers an array of bases, fish, and toppings in a bright, spacious setting. You can choose between two types of rice or mixed greens as your base. Then pick a protein and up to four toppings.Â
My companion and I both went with greens and tuna and wasabi dressing. My favorite toppings were the edamame, cucumber, and seaweed salad. I highly recommend the fried onion bits as a garnish.
Victoria & Alberts continues to be one of the best restaurants in Central Florida, despite all of the new competition we have been blessed with. Part of the reason is that new chefs have brought new ideas from all over the world, including Copenhagen and South America.
The chef’s table continues to be the most exclusive experience in Florida fine dining, with great views of the kitchen, and personal interaction with the chefs and servers.
So why doesn’t Victoria and Alberts have Michelin stars? Orlando paid for Michelin to rate its restaurants, and Walt Disney World is not in the city of Orlando.
Our company has been using Maggiano’s to host our training sessions for several years, and they have always consistently delivered an excellent experience for our clients. The food is plentiful and tasty, and the service–even with a large group of up to 30–is efficient and friendly. Our customers rave about the trainings, and especially the desserts!
This new location replaced the old tired building just to the south. Unfortunately the buffet didn’t make the move. It was the last surviving one in Central Florida. But the new location is bright and airy, and the service is friendly.
Extensive menu of burgers, Brazilian and some Italian food. It’s not a fancy place inside, and the counter service can be slow.
Burger was good, and fries were excellent, but the highlight is being able to serve yourself over 30 different ice creams–not soft serve, not yoghurt, but real dip it yourself ice cream.
The highlight of this restaurant is the beautiful interior design, one of the best in all of Orlando, and quite shocking given the rather pedestrian strip mall location.
We went for lunch, and were the only customers throughout lunch hour. I suspect this is because of the pricing, which seems very high for Orlando. The affordable items on the menu were salads and burgers. We tried two of the burgers, the H burger and the classic. Oddly, the classic was the least classic of the two, with a rather strangely seasoned and textured patty. To its credit, the bun stayed firm. Accompanying truffle fries were good.
Whether Orlando is ready for a place where some lunch entrees are over $30 remains to be seen.
This is a small counter service place in college park that offers hotdogs and tater tots. There are premade specials, or you can just specify whatever you want on your dog and tots. I tried the certified angus beef dog with mustard, onions and chili. The bun had a good consistency, and the chili was okay. I wasn’t wowed by the meat, so I might try the regular do the next time.
It’s attached to a larger ice cream shop with more seating. and you can have a shake for dessert.