The Monroe

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This place definitely has a hip atmosphere. It looks like it could get boisterous, but we were there for a late lunch and it was great.

The concise menu has lots of interesting selections, and we enjoyed everything we tried. We started with the hummus, which was served with fresh-baked pitas. The hummus was topped with an assortment of herbs and seasonings, which made it fun to experiment with different combinations.

I had the three-piece fried chicken, and it was terrific. The crunchy, complex batter kept the tender, moist chicken steaming hot throughout our meal. The accompanying macaroni salad and cucumber chunk salad were both excellent.

My companion had the steak frites, a classic preparation with perfectly seared steak and a huge pile of nicely crisped truffle fries.

There are some interesting wines by the glass. I finished with the very intriguing root beer latte.

Service was cheerful and attentive.

https://www.yelp.com/biz/the-monroe-orlando

San Jose’s Original Mexican Restaurant

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There are quite a few San Jose’s in the area, but this one is definitely better than the others. It serves an extensive menu typical of American Mexican restaurants, so there isn’t really much in the way of authentic Mexican food, but it will seem familiar. 

There isn’t much in the way of acoustic treatment, so it can be quite noisy, even when not at capacity.

Note that the top shelf maragarita is made with a lot of orange juice, which is rather odd, so if you want a more traditional margarita maybe go with the house margarita.

https://www.yelp.com/biz/san-jose-s-original-mexican-restaurant-orlando

Mosonori

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Chef Henry Moso is the magician behind Kabooki Sushi. Now he brings the quick service hand roll concept to Orlando. 

The secret to hand rolls is temperature and timing. The rice must be at the perfect temperature, the nori wrapper fresh from the warming box to ensure its crispness, and the whole assemblage delivered within seconds. Of course Mosonori nails this perfectly. I would expect nothing less from Chef Henry.

We attended the first night of the public preview, and service was already perfection. The friendly staff filled the place in minutes and made sure everyone was having a great time.

The menu focuses on about a dozen items, nearly all of them hand rolls. They can be ordered ala carte, or grouped into various combinations. All were excellent, but my favorites were the Yamaimo (a crispy white yam seasoned with spicy mentaiko [pollock roe]) and the eel, which was beautifully flambéed.

Hamachi Tasting
Lobster hand roll

Pricing is extremely reasonable.

Beverages will be limited to sake, beer, and some sake cocktails.

Chef Henry is not just a master chef, he also has a brilliant sense of decor, and Mosonori is a truly beautiful restaurant. I understand it will also be open for lunch, and perhaps all afternoon, which would be a great way to above what I’m sure will be a line of people waiting to get into this great new concept.

Note: Exterior signage is not up yet, but it’s unit A of City Place. Parking is available immediately north of the space, so don’t turn in to the south, or you can’t get to it. 

Sixty Vines

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This is a great addition to the Sandlake Road dining scene. It’s a beautiful restaurant, with a light, airy feel to the center portion, and more intimate summer house rooms at either end. Seating in the center is at long communal tables, but there are also individual tables and even lounge seating. The long bar in front of the wine taps also looks like a great bet.

As you would expect from the name, there are sixty wines on tap. We really loved the selections, as many come from our favorite smaller producers and areas, such as California’s Central Coast. Pricing seems very reasonable, perhaps because the wines are distributed in larger, more eco-friendly form. And since you can get pours as small as 2-1/2 ounces you can try a variety of wines without breaking the bank. The cocktail list looks very interesting, too.

The lunch menu also seems fairly priced. We loved the two dishes we tried: fried chicken topped with lemon cream and caviar, and crispy zucchini topped with blistered shishito and peppadew.

Service was friendly, but still learning the ropes.

I’m pretty sure I would hate the noise level in here at night, at least in the main room, but for a mid-afternoon lunch the ambiance was delightful.

https://www.yelp.com/biz/sixty-vines-orlando-2

Torchy’s Tacos

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Nice location for this chain. Counter ordering with table service. There’s a large outdoor area here, in addition to the indoor “garage” feel.

Our go-to starter is the Threesome, a combination of fairly spicy green chile queso, guacamole, and red or green salsa.

My favorite tacos are Mr. Orange (salmon), and Hellfire (jerk pork plus a really spicy dipping sauce).

Staff is pleasant and the service is fairly quick.

Unusual for counter service places, they have margaritas and other spirits.

https://www.yelp.com/biz/torchys-tacos-orlando

Marco’s Pizza

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This counter-service place serves acceptable pizza. There’s nothing really exceptional about it, but it’s fine.

The best was the cauliflower crust garden pizza, which didn’t have much in the way of sauce, but had a nice collection of vegetables. The thin crust pepperoni pizza was cut into squares Tavern style, which I like. There’s really no atmosphere, but they did bring the pizza to the table when it was ready.

https://www.yelp.com/biz/marcos-pizza-winter-springs

Simply Capri

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I really like the interior design of this new, airy restaurant in Flamingo Crossings. The staff is very welcoming, and the ambiance is great.

The menu offers a nice variety of upscale Italian fare. We started with the sauteed mussels and clams (which were okay, but could have used more garlic) and the tuna carpaccio, which had a marvelous lemon dressing on the accompanying arugula.

That same fantastic dressing showed up on the Salad Capri, one of the best salads I’ve ever had. The combination of the slightly sweet lemon dressing and the bitter greens was amazing, as were the other surprising ingredients: banana peppers, melon, candied walnuts, and olives.

We happened to go for lunch on a Wednesday, which is lasagna day, and the lasagna was very good. It seemed like something an Italian grandmother would make.

Because it’s in a tourist area, prices are not cheap, but I would definitely return for the amazing salad and excellent service. 

13 Coins Restaurant

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This is a very interesting restaurant. We had lunch here during an overnight stay at the next-door hotel before catching an early flight at SEATAC.

If you sit at the counter, it’s basically dinner and a show–if you find watching people cook, as I do. It’s almost like watching choreography as you see a half dozen chefs handling the lunch rush.

The seating is interesting, too. Think of those padded swivel armchairs at casino slot machines. There’s also a row of booths, each separated by padded walls, but trust me, the counter is much more interesting.

The food is essentially everything you’ve ever gotten in a diner, plus more. We started with the fried artichoke hearts, which were generous and excellent.

The Mexican Scramble was also a large serving. It was a bit dense and needed some Tabasco to liven it up despite the inclusion of jalapenos, but it was pretty good.

The coating on the blackened chicken was also very good.

Service was friendly, and overall the experience was quite entertaining.

https://www.yelp.com/biz/13-coins-restaurant-seatac

How to Cook a Wolf

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The menu doesn’t adequately convey the complexity of the food here. We had an outstanding meal in this cozy Queen Anne restaurant. Simple dishes like sourdough bread come alive with spreads featuring fennel or roasted garlic and balsamic. The “bruschetta” is actually crostinia spread with smoked fish dip. And, most stunning of all, a pappardelle was infused with orange zest, mint, and chili oil. Truly the best pasta dish I’ve ever had.

Service by Martin was stellar. He was a great host, waiter, and informant about all of the dishes.

The bar is turning out great cocktails, while the wine list leans more toward austere whites and international reds.

While compact, the dining area is not overly noisy. Definitely exceeded our expectations.

https://www.yelp.com/biz/how-to-cook-a-wolf-seattle