InteriorInteriorExteriorFish spreadThe London Eye SandwichFish and Chips
**** (4 stars)
Yeoman's is a good pub serving traditional English pub food. Note that there are two spaces, both offering the same menus and drinks: the smaller, pub space entry is at the corner, while the double glass doors around the side lead to the larger, airy dining room. There are bars in both parts.
The menu is extensive, with traditional and creative appetizers, traditional pub dishes, and a variety of sandwiches and burgers. They are well known for their fish and chips, which have a delicate crispy brown batter.
We particularly liked the fish spread, which came with delicious crispy pitas.
Where Clouds End Non-alcoholic espresso and citrus drinkTuna TartareWagyu TacosTogarashi FriesLobster tailChef presents a courseInteriorTuna PizzaSalt presentation"Cigar"Kimchi Brussels sproutsYuzuChocolateNew York StripSeafood assortment
***** (5 stars)
It's about time that Orlando had another true fine dining restaurant! Amid a sea of steakhouses, Salt & The Cellar stands out as one of the few truly great restaurants in Central Florida.
With just the right touch of Japanese and Asian flair, and a lot of creativity in presentation, Salt & The Cellar surprises with almost every dish. The menu is designed to be shared, which invites one to try almost everything, and our party of three took up the challenge.
We started with an off-menu seafood assortment that surpassed any seafood tower I've encountered, with generous portions of lobster and crab, and the most delightfully flavored little clams.
Then we progressed through an assortment of starters: an impressive tableside preparation of tuna tartare mixed tableside like some elaborate guacamole; wagyu tacos with just the right amount of spicy kick; a delicately plated tuna pizza (this was the only item of the meal we didn't care for, it having been overwhelmed with truffle oil).
Then it was on to a generous portion of delicious New York strip, already sliced for easy eating with chopsticks, and served with our choice of three salts (the smoky and coffee-flavored salts are standouts).
Sides accompanying the steak included kimchi Brussels sprouts (which were delicious, but more about toasted garlic than kimchi, I thought) and Togarashi fries (wonderfully seasoned, although the paper cone they were served in couldn't keep them hot).
Three desserts were on offer, and all three were delightful. The most unique was the "Cigar" which was passion fruit ice cream in a dark chocolate wrapper with coffee-flavored "ashes". Even the cigar band was edible!
One surprising aspect of the restaurant (and the whole hotel, for that matter) is that it offers no alcohol. Of course, you are welcome to bring your own wines, and we were delighted to find that the glassware and wine service were top-notch.
There are also a half dozen "mocktails" on offer. The espresso and citrus "Where Clouds End" was a particular stunner, served in a bell jar full of hickory smoke.
Service was Michelin level. Our main server, Randi, was an enthusiastic delight.
Best of all, I no longer need to be embarrassed when people ask me where to go for fine dining in Orlando. This is the place.
Salt & The Cellar By Akira Back 3001 Sherberth Rd Kissimmee, FL 34747
Kitchen view from the Chef's TableStarters at The Chef's Table: Seared Pink Pineapple Langoustine Tartelette Cinco Jotas Iberico, Miso Caramel, "Éclair"Mini baguetteDanish Hiramasa, Carrot, Okinawan PotatoesRoyal Belgian Caviar, Cauliflower Panna CottaChef's Table platinum plated cutleryGlacier 51 Toothfish, Charred Mushroom, SambalWild Turbot, Fennel, Baby LeeksGreen Circle Chicken, Australian Black Truffle, CornLamb, Pickled Blueberries, Violet MustardMiyazaki A-5, Potato Rösti, RomescoPreparation of CheeseChef's Table MenuHoney Elderflower Ice CreamSpectrum of ChocolateWarm Chocolate Cookie
***** (5 stars)
V&A is back and better than ever! After a more than two-year pandemic closure, Central Florida's greatest restaurant has reopened at the top of its game.
Manager Israel Perez has used the time to update the decor, service pieces, furnishings, and pairings. Matthew Sowers, always a creative spark in the kitchen, is now the Chef de Cuisine, and the new menu already shows off his skills.
We've dined at V&A dozens of times over the years, and this meal was simply the best we've ever had. We were privileged to be the first to experience the new Chef's Table, which gives you a great view into the kitchen, now easier to see into, and busier than ever.
The menu and serving pieces at the Chef's Table are the same as in the intimate Victoria Room, which offers a more romantic experience. Both offer courses not a part of the main dining room menu, including the caviar and the turbot, so they are well worth the additional cost.
Of course the menu is evolving, but our meal included:
Green Circle Chicken, Australian Black Truffle, Corn
Lamb, Pickled Blueberries, Violet Mustard
Lamb, Pickled Blueberries, Violet Mustard
Miyazaki A-5, Potato Rösti, Romesco
Preparation of Cheese
Honey Elderflower Ice Cream
Warm Chocolate Cookie
Spectrum of Chocolate: Pistachio Petit Four Praline Truffle Pavlova Tropical Caramel
Each course was a home run, and it is hard to pick favorites, but the chicken was a standout, sitting atop an incredibly complex Perigord sauce. The A5 Wagyu was also the best I've had anywhere.
New offerings are a completely vegan alternate menu, and a full set of non-alcoholic pairings. The one we sampled was delicious.
The wine list remains one of the best in the state, although most guests opt for the very reasonably priced wine pairings.
A measure of how wonderful this meal was is that before it had ended we were already planning our next visit.
Victoria & Albert’s 4401 Floridian Way Orlando, FL 32830
InteriorInteriorExteriorFish spreadThe London Eye SandwichFish and Chips
**** (4 stars)
Yeoman's is a good pub serving traditional English pub food. Note that there are two spaces, both offering the same menus and drinks: the smaller, pub space entry is at the corner, while the double glass doors around the side lead to the larger, airy dining room. There are bars in both parts.
The menu is extensive, with traditional and creative appetizers, traditional pub dishes, and a variety of sandwiches and burgers. They are well known for their fish and chips, which have a delicate crispy brown batter.
We particularly liked the fish spread, which came with delicious crispy pitas.
Service was friendly and efficient.
Yeoman’s Cask and Lion 3220 Margaritaville Blvd Kissimmee, FL 34747
InteriorInteriorExteriorFish spreadThe London Eye SandwichFish and Chips
**** (4 stars)
Yeoman's is a good pub serving traditional English pub food. Note that there are two spaces, both offering the same menus and drinks: the smaller, pub space entry is at the corner, while the double glass doors around the side lead to the larger, airy dining room. There are bars in both parts.
The menu is extensive, with traditional and creative appetizers, traditional pub dishes, and a variety of sandwiches and burgers. They are well known for their fish and chips, which have a delicate crispy brown batter.
We particularly liked the fish spread, which came with delicious crispy pitas.
The easiest way to describe The Mexican Camel is as an upscale Chipotle that also incorporates Middle Eastern options to create fusion dishes.
Our party of four had very different items, which illustrate the diversity available here. One person opted for a vegetarian, mostly Mexican bowl. Another had lamb in his. And a third had spicy shrimp on a salad. I, on the other hand, went far afield, and had nacho chips topped with Chicken Tinga.
Everyone really enjoyed their selections, so there were no wrong choices!
One thing that really stood out to me was the friendliness of the two servers working behind the counter. This was definitely not a robotic Chipotle performance, they were really into it. Service was also very fast.
We all thought the bowls were a bit pricey, but I guess that's true of everything these days, and everyone agreed we'll be back soon, so that's what really matters.
The Mexican Camel 5752 International Dr Orlando, FL 32819
I was impressed how cozy this place was. I was expecting just another strip mall counter place, but the decor and vibe is great. I just had an everything bagel and coffee, and both were excellent, and inexpensive.
There are a wide variety of bagel sandwiches and other creations, plus house-baked pastries. I'll go back for lunch and check them out.
Kudos for offering good coffee in three varieties (Colombian, world blend, and decaf) and providing add-ons for free at the coffee counter, rather than creating a bunch of milk and sugar-infused concoctions and charging three times as much!
It pains me to give Bern's four stars, but it's time for a wake-up call.
I've been going to Bern's for forty years, and it has always been my favorite restaurant. But pandemic changes have made it not the experience it once was, even though there has been plenty of time to adjust.
The menu is a third of what it once was. True, it could have used some tightening, but all around us we heard people complaining that their favorites were missing. And some of those favorites, such as Bern's caviar service, made the restaurant the unique experience it was.
The extremely aged steaks at Bern's have never been the highlight for me, but, with so much of the menu eliminated, I decided to try the Tournedos au Poivre. The meat was wonderfully tender and perfectly cooked, but the dish was literally inedible. I have never encountered such a salty sauce short of seawater. No chef could possibly have tasted this sauce during preparation.
"Another new menu coming next week," our waiter told us, with some degree of exasperation.
With over one million bottles of wine, the primary attraction of Berns is, of course, the wine cellar. But the older obscure wines on the list are nowhere to be found. Hundreds of pre-1980 listings from Burgundy alone have vanished. Were they all really drunk during the pandemic? Or has this, too, been streamlined? The conversion of one of the wine warehouses into more hotel rooms is not a good sign.
The situation is worse in the upstairs dessert rooms, where a menu of a hundred vintage Madeiras is now a short non-vintage list. I ordered one of the two survivors, and it was also missing in action.
I can forgive obvious pandemic issues, such as the server warning us it would take twenty minutes for her to get a cart for preparing Bananas Foster. But it seems like corners have been cut everywhere.
If it's an inflation issue, just raise the prices. Bern's is still ridiculously inexpensive for what they offer, and the only way to get a reservation is to book one just after midnight the day they open. So there's no lack of demand. But please don't let the new chef cost optimize this restaurant into the pedestrian experience it was last night.
Bern’s Steak House 1208 S Howard Ave Tampa, FL 33606
It pains me to give Bern's four stars, but it's time for a wake-up call.
I've been going to Bern's for forty years, and it has always been my favorite restaurant. But pandemic changes have made it not the experience it once was, even though there has been plenty of time to adjust.
The menu is a third of what it once was. True, it could have used some tightening, but all around us we heard people complaining that their favorites were missing. And some of those favorites, such as Bern's caviar service, made the restaurant the unique experience it was.
The extremely aged steaks at Bern's have never been the highlight for me, but, with so much of the menu eliminated, I decided to try the Tournedos au Poivre. The meat was wonderfully tender and perfectly cooked, but the dish was literally inedible. I have never encountered such a salty sauce short of seawater. No chef could possibly have tasted this sauce during preparation.
"Another new menu coming next week," our waiter told us, with some degree of exasperation.
With over one million bottles of wine, the primary attraction of Berns is, of course, the wine cellar. But the older obscure wines on the list are nowhere to be found. Hundreds of pre-1980 listings from Burgundy alone have vanished. Were they all really drunk during the pandemic? Or has this, too, been streamlined? The conversion of one of the wine warehouses into more hotel rooms is not a good sign.
The situation is worse in the upstairs dessert rooms, where a menu of a hundred vintage Madeiras is now a short non-vintage list. I ordered one of the two survivors, and it was also missing in action.
I can forgive obvious pandemic issues, such as the server warning us it would take twenty minutes for her to get a cart for preparing Bananas Foster. But it seems like corners have been cut everywhere.
If it's an inflation issue, just raise the prices. Bern's is still ridiculously inexpensive for what they offer, and the only way to get a reservation is to book one just after midnight the day they open. So there's no lack of demand. But please don't let the new chef cost optimize this restaurant into the pedestrian experience it was last night.
Bern’s Steak House 1208 S Howard Ave Tampa, FL 33606
