Feed the Need Charity event

Eat. Drink. Dance. Make a difference.  Help your neighbors in need while having a great time!  FEED THE NEED is an evening full of delicious food, wine, music, dancing and incredible auction items!

For over 43 years, the Christian Service Center for Central Florida has been on the front line combating poverty and preventing homelessness in Central Florida. The FEED THE NEED committee is a group of Orlando professionals joined together to coordinate events and fundraisers that benefit the Christian Service Center for Central Florida.  One hundred percent of all event proceeds directly benefit hurting families who come to the Center for help and hope.

The 12th Annual FEED THE NEED event presented by Darden

 

                                      Event will be held on September 26, 2013                                  

at the Historic Ballroom at Dubsdread

549 W Par St, Orlando, Florida 32804

For more information visit:
 feedtheneedorlando.com

Disney's California Grill reopens Monday

 

www.orlandosentinel.com 

Disney's iconic California Grill reopens Monday

Get a sneak peek at the sights and sounds of the completely reinvented California Grill, and meet Chef Brian Piasecki at the legendary Walt Disney World restaurant atop Disney's Contemporary Resort. Opening Sept. 9, 2013. (Joe Burbank/Orlando Sentinel)

By Heather McPherson, ORLANDO SENTINEL FOOD EDITOR

September 6, 2013

Disney's California Grill, a long cool drink replete with swank, sizzle and sass, reopens Monday.
The restaurant atop Disney's Contemporary Resort hotel was closed for a seven-month makeover that included a menu overhaul, a new kitchen and updated decor.
"We will be finessing up until the first guest walks in, this is our passion. We're ready and excited to show off our new menu and our new look," says executive chef Brian Piasecki, who has kept the focus on fresh seasonal creations.

• Pictures: The new California Grill at Walt Disney

One new offering is an omakase service featuring 12 to 14 courses of top-notch seafood with no menu, simply chef's choice. A few fan favorites from the old menu still are available, but presentations and recipes have been updated. Pork and goat cheese polenta, for example, is now "pork two ways." The wood-grilled tenderloin will be served with lacquered pork belly with a side of country applesauce.

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Since it opened in 1995, the view from the California Grill has been unmatched in a theme-park setting. The expansive windows look out on to Walt Disney World's Seven Seas Lagoon, the Magic Kingdom theme park and the nighttime fireworks over Cinderella Castle.
But before sunset, the new dining room on the resort's 15th floor is noticeably more luminescent than before. New floor-to-ceiling windows allow in more natural light, creating a pleasant shimmering effect. New white countertops in the lounge and along the expansive open kitchen enhance the clean lines and overall brightness of the room.
It's not easy to take your eyes off the windows but do look down. The graphic print carpet was inspired by iconic Disney designer Mary Blair. Her vibrant style is a colorful signature of several classic Disney animated films including "The Three Caballeros," "Cinderella" and "Peter Pan." Blair also created the giant mosaic wall in the Contemporary Resort.
The new decor with pops of yellow and orange includes a mix of stand-alone tables and chairs as well as long banquettes that link a string of seating areas. The overhead lights in the mid-century modern dining room seem to have been plucked from George Jetson's last garage sale in Orbit City.
"They are very Sputnik," says Piasecki of the retro linear, architectural fixtures.
In a nod to the now-popular communal dining trend, the California Grill also has added two solid teak tables. Each seats 10 guests, and the tables are so big they had to lifted into the space by a crane.
The look is stunning, but it is Piasecki's seasonally-inspired menu and general manager Michael Scheifler's team of 20 sommeliers that still will be the main draw. When the high-end dining room first opened almost 20 years ago, it quickly garnered rave reviews from food critics and industry watchers.
When guests enter the California Grill, they immediately will see a wall of wine — 1,600 bottles — displayed in a state-of-the-art temperature controlled cabinet.
The wine list will include about 250 selections, with California vintners leading the way. There will be 80 wines by the glass, up from 50 choices on the previous wine menu. The bar also will offer 10 varieties of sake and eight craft beers and numerous signature cocktails.
During a recent preview the new kitchen was a beehive of energy as the culinary team practiced all of the menu items,
Piasecki went over the artfully plated dishes such as baked local prawns with charred lemons and blistered tomatoes, wild Columbia River salmon with Zellwood sweet corn pudding and pan-seared halibut with a velvety with parsnip "silk."
House-made charcuterie will be served on olive boards. And the kitchen has new custom, flat-top grills just for cooking fish. Sushi, a California Grill signature element since opening day, commands even more attention with an expanded prep area and a glass case to showcase seafood.
Pastry chef Jeff Barnes brings more playful elements to the menu with his creative desserts.
"Everyone has a lava cake," says Piasecki. "We wanted to reinvent the classic robust flavor so Jeff created a dense chocolate pudding cake made with a 70 percent dark chocolate from Belgium."
The sundae sampler platter is an imaginative trio with a mini version of a Coke float, flanked by two twists on the sundae theme: a berry-basil icy treat with a glittery strawberry "disco ball" on the side and a caramel corn sundae. Each is about three bites with presentations that break new ground in the mini dessert category.
"The energy level here is unbelievable. We are ready to raise the curtain on the new California Grill," says Piasecki.
hmcpherson@tribune.com
California Grill
Where: Contemporary Resort, 600 World Drive, Lake Buena Vista; Check in at the podium on the second floor before taking an elevator to the 15th floor,
When: From 5 p.m. daily
How much: Entrées $30-$50
Extras: Prime fireworks viewing, two private dining rooms
Dress code: Men may wear khakis, slacks, jeans or dress shorts and collared shirts. Sport coats are optional. Women may wear capri pants, skirts, dresses, jeans or dress shorts. Not permitted are tank tops, swimsuits, swimsuit coverups, hats for men, cutoffs, torn clothing and T-shirts with offensive language or graphics.
Reservations: disneyworld.com/dine or call 407-939-3463

Copyright © 2013, Orlando Sentinel

Culpepper's, UCF's Bar

11662 University Boulevard
Orlando, Florida 32817

culpeppersucf.com 

As a UCF Alumni I was excited to hear about this place. Named after UCF football star Daunte Culpepper, the restaurant's theme is an upscale sports bar representing UCF school spirit and tradition. I love the idea of an upscale sports bar. There have been many nights that I have wanted to go out to watch a game but would like something besides Buffalo Wild Wings or Ale House. Not that there is 's wrong with either of those places, but options are good. 

The restaurant occupies the old Perkins building on University Blvd, and they did a great job with renovations so that it doesn't look like Perkins. We were greeted promptly by several hostesses and since the bar was full we decided on a high top table in the bar area. The menu has some of your typical sports bar fare such as chicken wings and quesadillas, but also offers steaks, fish and pasta. We put in our drink orders, I went with a house chardonnay and my husband had their beer special the Black and Gold, basically a black and tan but made with Yuengling instead of Bass. It took a little longer than it should have for our drinks to come, and when they did the black and gold was all black, the bartenders need some training on layering the specialty drink.
We decided to share the chicken lettuce wraps and the calamari. I hope the lettuce wraps are not indicative of the rest of the menu. The lettuce was so small there was no wrapping to it, and though the menu said bean sprouts there were none to be found. The chicken was flavorful and cooked well,

very tender and juicy, but overall this dish fell far short of expectations. The calamari was delicious, it was perfectly cooked very tender and the breading was light and crispy, but the portion was small, for $12 I was expecting a little more. I am curious about the menu pricing, besides just the calamari some items seemed to be priced a little high. They do have a $15 filet though, which is a great price so I am a little confused at how they came up with their numbers. It seemed like maybe they just used certain price points to attract a certain clientele, fitting with the "upscale" concept. Still, I don't mind paying but I do want to feel like I am getting what I pay for.  I will have to try a few more menu items before making a decision on the food, they did just open and might need a little time to tighten up the kitchen. Overall though, I do like this place. The music was at the right level the lighting was great, and it was very comfortable to sit and relax. There were plenty of TV's every table could easily watch any game. There is even a cool little back area, that is open to the restaurant but set back to give a little privacy perfect for Fantasy football draft parties.

Oviedo has gone Greek

1802 W Broadway St
Oviedo, FL 32765

This free standing building has been home to several different restaurants over the years, and each time a new one opens I stop in to check it out and usually leave very disappointed. When I saw the sign go up for Pete's Taverna I was willing to give it a try, but wasn't expecting much. When we entered I was happy to see that the new owners had at least put in new tables and chairs, the last few times the place changed names nothing inside changed. Still I felt like the atmosphere was lacking and was very skeptical, but the people who greeted us were very friendly and so we decided to give it a shot.  

We were greeted by a friendly server who seemed a bit nervous but was nice enough. We ordered our drinks and the three dips tzatziki, eggplant, and hummus  appetizer. The portion was huge and our server made sure to bring us more pita points before we ran out. 

The dips were all very good, but I would recommend finding a way to plate them all on one dish.

For dinner my husband ordered the lamb chops medium rare. They were cooked perfectly, and the flavor was amazing, seasoned just right. I was jealous at first, but then I tried my moussaka, for those of you not familiar with Greek food, moussaka  is a casserole made by layering eggplant and/or potatoes with a spiced meat filling then topped off with bechamel sauce and baked. This dish was amazing, the potatoes were sliced thin, the eggplant was cooked right and the meat was seasoned perfectly. The food was fantastic and for that I will definitely be back. If I had to guess, I would say the owner was a chef with little front of the house experience, because the food was outstanding and the dining area was seemingly an afterthought. My husband will go into detail about the front of the house areas that need to be tightened up, there are a few. I will finish by saying that I hope this place makes it, though they have some work to do the food is amazing and with a little work this place can be great. 

The Husband:

I want to remind the people reading this that my points are intended to be a help to the Owner/Managers and in no way are intended to be negative but rather an outside look on things that if changed can help increase revenue.

There are five main categories that I will use:

1.      Curb appeal,  First impression, and Ambiance

2.      Greeting, Friendliness, and Personality

3.      Food quality and Service Standards

4.      Cleanliness and Upkeep

5.      Value for price paid

Scores will range from 1 to 5 with 5 being the best.

Turn on lights

1.      Curb appeal: This standalone building has been a few different restaurants in the past so for a while I didn’t even notice that the sign had changed. Not really much you can do about that on a limited budget.

 First impression: When we walked in, the lights were off, giving me the impression it was closed. Then the host came up to us after seating another guest and saved us from walking out with her warm greeting.

 Ambiance:  This can definitely be worked on. There is little soul to the restaurant. Lights burnt out, wall sconces not turned on, pictures on wall are too small and the music in the dining area was quite low making the other table’s conversation the only thing you could listen to. These are all little things that the average consumer may not directly notice but in the back of their mind they are thinking something is wrong. All the above can be changed for little to no cost. Score- 3

2.       Greeting, friendliness, personality: The host was great and eventually became our server. I can see this becoming a problem if busy but it was a Tuesday and Labor costs are the biggest expense to a restaurant, just be careful on days you will be busy. The server was very warm and inviting. Score 5

3.       Food quality and service standards: The food was the hot topic of our meal! Exceptional flavor and cooked perfectly. I’m not a food critic, but I was amazed. My lamb chops were cooked to a perfect medium rare, the plate presentation and taste were outstanding. Score 5++

Polish wine glasses

4.       Cleanliness and upkeep: Got to hit the management on this one as well. Having owned a business of my own I can understand not having the money to make things look just like you might want them. What I don’t understand is cleanliness that costs the Management/Owner nothing but their time. The windows had finger prints on the inside and caked on dirt on the outside. A couple of the ceiling tiles were damaged and worn looking. The wine glasses MUST be polished!

      Service standards: work on having the server tell the specials when they first walk up. This is a new restaurant, so be a little more engaging, ask if the guests have been there before, talk about menu items, make specific suggestions. Score 2

5.       Value for price paid: If the above mentioned problems were addressed and we were not drinking wine out of glasses that were covered in finger prints then I would say it was worth the money. The food saved the day and I will try it again, but if the problems still exist I would be hesitant about going back. Score 4

 

Fast food restaurants banned from Park Avenue

 

 orlandosentinel.com

No more fast food on Park Avenue, Winter Park decides

Commissioners vote 5-0 to close loophole, maintain avenue's 'fine dining'

August 26, 2013|By David Breen, Orlando Sentinel

Golden Arches have no place in the "fine dining" ambience of Park Avenue, Winter Park commissioners decided Monday.
The City Commission banned new fast-food restaurants within the city's famously upscale shopping and dining district by closing a loophole that had allowed some fast-food outlets to qualify as "fine dining." No one spoke against the ordinance, which passed 5-0.

Restaurateurs and merchants worried that with franchises such as BurgerFi and Firehouse Subs already operating on Park Avenue, more fast food was inevitable, putting the street's charm and uniqueness at risk.
"You have a brand-new definition of fast-food restaurants, which are now clearly prohibited," city planning director Jeff Briggs said of the new rules, which were months in the making. "You have a brand-new definition of what 'fine dining' is, which is much better and more enforceable."
Previously, Briggs said, all a restaurant needed to do to meet the "fine dining" standard required of a Park Avenue restaurant was to offer table service.
"Theoretically, McDonald's could have offered table service and come on the avenue," Briggs said.
Now the definition includes requirements such as having a host or hostess greet diners and using silverware and china.
BurgerFi, Firehouse and Panera Bread were grandfathered by the new ordinance and will remain on the avenue.
Winter Park's ordinance, which will have a second vote in two weeks, was adapted from one used in Carmel, Calif. Other Florida cities, such as Palm Beach, have also barred fast-food restaurants, but Winter Park is apparently the first Central Florida community to do so.
The Florida Restaurant & Lodging Association, an industry trade group, did not respond to a request for comment about fast-food bans Monday.
Patrick Chapin, head of the Winter Park Chamber of Commerce, said his organization, merchants, property owners and the city worked together on the new rules.
"We know what we want on the avenue and what we don't want, but there wasn't clarity," he said. "This gives clarity."
The goal wasn't to block all affordable dining, Chapin said, but to keep Park Avenue a destination that has its own character.
"This allows for the right mix of the fine dining experience, but also the entrepreneurial, boutique, casual, fun restaurant that we would like to have on the avenue," he said.
To that end, the ordinance includes a new category called "non-fine dining."
Restaurants in this category can offer "counter service, but step it up a notch with real china and silverware and menus," Briggs said.

Fast-food restaurants cannot change their standard business model to fit that definition, as BurgerFi and Firehouse did by offering table service under the old ordinance.
Lambrine Macejewski, a restaurateur who heads the Park Avenue Merchants Association, said merchants were relieved.
"As a business owner, you know exactly what the rules are," she said. Previously, "merchants felt there were people who were approved who didn't fit the definition [of fine dining]. But it was just really vague."
Chapin said there's room for all kinds of dining in the city but that it was time to get "a little more conservative" with standards on Park Avenue.
So, while you can still find steak, sushi and upscale clothing along the avenue, you won't find a Big Mac.
"There's a place for fast food and fast casual," Chapin said. "And that's 17-92."
dbreen@tribune.com

Orlando's Magical Dining Month

www.visitorlando.com/magicaldining/

Be Nice to your servers

Elixir Downtown

9 W Washington St, Orlando, FL 32801 

elixirorlando.net 

Stopped in here with the hubby for an an after dinner drink. This is the old Scruffy Murphys location and this was my first visit since since they changed concepts. Turns out it was comedy night. Several young comedians were there eager to try out their newest jokes on a relatively small crowd. The bar was clean and the staff was friendly. We had already eaten, but looked at a menu anyway. I was expecting your typical bar food, but there is little more to this menu, actually it is kind of all over the place. There are tacos, a fried chicken dinner, pork shanks in pineapple BBQ sauce, several different types of burgers, some Asian inspired dishes, chicken wings etc....here check it out: elixirorlando.net/menu 
In my experience places that try to do too many things have a hard time doing them well, so this menu makes me a little hesitant, guess I will have to go back and give it a try.
The comedians were fun, some funnier than others, but for a free show we enjoyed it. We were only there for a couple of drinks, and will have to go back again for dinner, but from what I saw I would recommend checking this place out.

41 W Church St

Orlando, FL 32801

donjefesorlando.com

As a long time Orlando resident I have to say that I love Church St. and always have. I am very excited to see so many new places popping up down there and Don Jefe's is sure to be a favorite! We went in for Taco Tuesdays, $3 tacos, $3 beers and 2 for 1 margaritas. Now I know everyone has a taco Tuesday, but what I like about this one is that I get several different types to choose from; machaca beef brisket, ahi tuna, spicy shrimp, just to name a few. I decided on the ahi tuna tacos and my husband had the beef brisket. They were both delicious, and stuffed with meat. To drink we went with 2 for 1 margaritas. Which again, you get to choose from a variety of  flavors. We went with traditional and they were ok but a little too sweet for me. Something that I am sure could have been corrected if I had asked. The bartenders were friendly and attentive and our food came out in a timely manner.

I love the lay out, there are 4 full service bars, plenty of table seating that can be easily moved to accommodate any size party or moved all together to make room for a dance floor, as well as patio seating. Everything was very clean, including the bathrooms, which can sometimes be hard to come by in downtown Orlando. Overall I love this place, it is perfect for dinner, or just stopping in for a drink. Check out their website they seem to have something going on almost every night, drink specials, Dj's and great happy hours. I must also mention that there is plenty of nearby parking, so no excuses, check this place out!!

                         Orlando's Best Local Restaurants              

                                      travelchannel.com

by Bill Burke

Filed Under: Orlando, Restaurants

While in Orlando, anyone can get an ice cream bar in the shape of Mickey or stuff themselves on popcorn and soda. But why not sample some of the best local fare as well? Discover Orlando's best local restaurants -- places where the locals gather to eat, sip and connect. From family-run barbecue havens and outrageous burger joints, to restaurants with healthy, seasonal offerings and dishes created by master chefs, you’ve got plenty of culinary options to satisfy every taste bud.

Need more Orlando trip tips? Get more details with Travel Channel's Guide to Orlando.

Harry and Larry's Bar-B-Que

Harry and Larry's Bar-B-Que

In a part of the country that takes its barbecue seriously, Harry and Larry's Bar-B-Que is spoken of in hushed tones, with respect. Though relatively new, the family-run restaurant has already gained a reputation as one of the best barbecue spots in the greater Orlando area. Don't go looking for white-linen table cloths or wine lists. It's all about flavor, heat and meat at this small barbecue aficionado's outpost.

Located in a section of downtown Winter Garden lined with buildings erected in the early part of the last century, the eatery is run by sisters who named the joint after their grandfathers, and who rely on long-held family recipes. Owners Katie and Ashlee Grimes' long, thin space is filled with home-cooked specialties including sauce whipped up by their dad and coleslaw from a recipe created by their mom. Pork, sausage and brisket sandwiches, platters of ribs and turkey and sides of okra, pickles and glasses of Southern-style sweet tea mark this spot as a carnivore's mecca.

This exposed brick barbecue haven is a 25-minute ride from Orange County Convention Center, not far from the shores of Lake Apopka.

Graffiti Junktion

Graffiti Junktion

Outrageous burgers, colorful street art and plenty of noise is what hungry visitors to one of Graffiti Junktion's Orlando locations will find. This is big food with a big imagination. Consider the Green Mountain Burger, an almost insurmountable stack topped with Canadian bacon, a fried egg and cheddar. Or try the Cheese Head -- a big, beefy patty topped with enough cheese (4 slices of American) to please any formaggionado.

For the beef-averse, there's the Fog City -- a “burger” anyone from San Francisco would be proud of: a turkey patty, pepper jack, avocado and sprouts. With inked, pierced hipster servers and neon decor, this unusual spot isn't too hard to find -- just look for the giant Les Paul-style guitars in front of the Thornton Park location, or the graffiti-painted picnic tables in and around the College Park location.

Seasons 52

Seasons 52

A fresh, seasonal menu and healthy offerings have helped Seasons 52 expand to several locations, but the original is right around the corner from the convention center in Orlando. The restaurant’s name reflects its unique approach: Every week of the year brings new ingredients and ever-changing harvests -- and therefore a seasonally-changing menu.

Depending on the time of year, entrees could include cedar-plank roasted salmon, oak-grilled filet mignon or caramelized sea scallops. Soft lighting, contemporary design, and wood and stone accents might create a sophisticated setting, but don't get too uptight: The piano bar and dessert flights bring everything back down to earth. Sample the wine list of more than 100 selections and order freely from the unique selections: Each item on the menu is no more than 475 calories.

Thinkstock

Miller's Orlando Ale House

Just steps from the Orange County Convention Center, this burger-and-a-beer eatery is a family- and wallet-friendly destination. This casual option provides guests with everything from bar food -- wings, pot stickers, burgers and quesadillas -- to over-the-top entrees like Maine lobster and tender ribeye steaks.

Sample some of the 75 beers or tip a glass from the surprisingly complete wine list. Daily drink specials include reasonably priced Cuervo shots and a tall, 20-ounce Guinness. Monday through Thursday nights during happy hour, thirsty guests can get a “bucket of beer” (5 bottles) for under $10.

If it's necessary to catch a game, Miller’s Ale House is also the spot for that. Screens abound for the sports fan in need of a meal and the score. There might seem to be one in most Orlando-area neighborhoods, but when the locals pack in every night, it's easy to see that someone is doing something right here.

Raglan Road

Raglan Road

An Irish pub/restaurant that serves better food than you'd probably get in an average diner in Ireland, Raglan Road is the bodhran-beating heart of the Emerald Isle in central Florida. Traditional dancers stomp, whirl and kick live onstage, and live Irish music is played 6 nights a week.

The pub was built in Ireland and shipped more than 4,000 miles to its current home at the Downtown Disney marketplace. Chef Kevin Dundon has cooked for Queen Elizabeth and U2, and you'd be advised to take advantage of the master chef's inspired cuisine.

The Salmon Swoon, smoked and served with capers and crème fraiche, is a far cry from corned beef and cabbage. Shrimp risotto, chicken and wild mushroom pie, Guinness and onion bangers on mashed potatoes, and roasted lamb shank in rosemary jus, create a menu that stands out from other Irish pub fare. Look for the statue of Irish poet Patrick Kavanagh -- identical to the one that sits ruminating along the Grand Canal near Baggot Street Bridge in Dublin -- and get here around 8 p.m. for the dancing and tunes.

About the Author

Bill Burke

Bill Burke is an award-winning humor columnist and writer with 20 years experience in the newspaper and magazine industry. He is the author of Mousejunkies (Travelers' Tales 2009) and Mousejunkies: Second Edition (Travelers' Tales 2011) --a humorous look at Walt Disney World addiction.

Check out Orlando Weekly's best of 2013

                                                 Best of Orlando 2013 - Food and Drink

                                                    orlandoweekly.com/best-of-orlando

Another point of view on a great restaurant!

The Voice

www.seminolevoice.com

Review: Señor Tequila

Photo by Isaac Babcock

Voice food critic Josh Garrick shows off a made from scratch margarita from Señor Tequila in Winter Springs.

• By Josh Garrick
• July 25, 2012 11:05 p.m.
• Archive

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You know that wonderful feeling when you know something is going to be good, and then when you experience it, it’s so good that it exceeds all of your expectations? Well friends – that is the case with the authentic Mexican restaurant Señor Tequila on State Road 434 in Winter Springs. Yay!
I love Mexican food, and it’s inevitable that I’m going to find my way to all the Mexican restaurants in the area, and I’m happy to tell you that Señor Tequila is way up there in all the important areas. The food is authentic Mexican, the portions are more than generous, and the margaritas are so good that I dare you to have just one.
The claim that “Señor Tequila offers the most authentic Mexican food… it will make your taste buds get up and dance,” is a perfect representation of what you will experience. From the Guacamole Mexicano – made fresh each time it’s ordered with big chunks of avocado and tomato (really delicious), to the Señor Tequila Sampler, the appetizers let you know right away that this experience is going to be special. I don’t know how large a party the Sampler is supposed to feed, but we were three people and we only ate half of all the nachos, quesadillas, flautas and stuffed jalapenos that make up this meal-in-itself family platter of appetizers.
And the entrees were equally terrific. The award-winning Molcajete is served in a bowl created from lava rock and includes strips of beef, chunks of chicken and pork, and shrimp all mixed in with grilled cactus, peppers and onions. It’s interesting just to look at, and the combination of tastes make this alone worth the trip, and it’s served with the traditional rice and beans on the side.
The second entrée was a generous (again) serving of chunks of chicken and steak on a skewer with vegetables. Called Brochetas, this dish is marinated in a secret house sauce, and it’s perfect for the serious meat-eater in your group. I still think I won big time with my entrée of Paella Mexicana. I’ve had paella all over the world – including Spain – and this unique version of paella is the best I’ve ever tasted. I even ate slower just so I could savor it longer. It is filled with chunks of tilapia and shrimp with onion and bell peppers and a very special chipotle sauce. I loved it so much that my mouth is watering as I write this. It’s perhaps important to add that none of us were able to finish our meals, and we all walked out with carryout boxes.

Señor Tequila is located at 855 E. State Road 434 in Winter Springs in a little mall called the Villaggio of Winter Springs. They are open 11 a.m. to 10 p.m. Sunday to Thursday, and until 11 p.m. on Friday and Saturday. Call 407-542-5912 or visit senortequilamexicanrestaurant.com

We tried two kinds of margaritas, and I love the not-traditional-but-fun-to-drink frozen margarita with Señor’s own blend of citrus juices and a hint of Curacao. My friends really liked the True Blue Organic Margarita made with Blanco Tequila and Agave syrup making it a serious blue color. With nine kinds of margaritas, we figured we had nine more reasons to go back and create our own little fiesta with Señor.
By this time we were feeling so good that we were ready to eat anything our waiter suggested, so we threw good sense to the wind and (at least we shared) the lava chocolate cake for dessert. A little ‘volcano’ of hot, moist chocolate cake topped with a big scoop of ice cream and chocolate syrup – yep, it’s as good as it sounds.
Of course, Señor has all the traditional Mexican dishes, including tacos, burritos, fajitas, chimichangas, enchiladas and salads, and by now you’ve already figured out that this wonderful place comes highly recommended.

Senor Tequila

855 E SR 434

Winter Springs, FL 32708

senortequilamexicanrestaurant.com 

       I had driven past this restaurant several times and finally my curiosity won out. We were skeptical because the plaza is a little out of the way and doesn’t look like there would be much traffic through there. Walking up to the patio area we were pleased to hear music out on the patio and were greeted immediately by the hostess. The inside is larger than I expected, with two dining rooms and two bars. It was a slower week night so the back dining room and bar were closed. We sat at the bar which was full as was most of the dining room. On first impression alone I was impressed. The restaurant was clean, lively and decorated very nicely. The bartender greeted us told the specials and gave us menus. We ordered the house margaritas which are only 2.99. For $2.99 I expected to see the margaritas poured out of a pre-made container, but to my surprise they were handmade and delicious. They have an interesting selection of specialty margaritas and for my second round I decided to try the Fire Mangorita, made with 1800 Silver, Blue Agave, a splash of tabasco, mango nectar, and fresh lime served with a chili powder rim. It was a good margarita and though I enjoyed it, I really don’t think it was worth the $9 price tag. We ordered the Guacamole Mexicano, which was very tasty. It was a decent sized portion of fresh guacamole, seasoned with onions, tomatoes, jalapenos, cilantro and lime. They have a great menu with all of the traditional Mexican dishes they also offer Steak Tampiqueño and Carne Asada  as well as a selection of seafood and salads.  We had a great time, service was good, atmosphere was inviting and everything was clean, including the restrooms. I am glad we finally stopped in; we will definitely be back for dinner.

The Husband:

Hit another good one with this shop and the concept and execution is great. I would tell friends to go here and if you’re from around Orlando or just looking for entertainment, try it out. I really looked hard on this one and could only find a few items that management can address.

1.       Curb appeal, first impression, and ambiance: This establishment is in a strip mall and it is usually extremely hard for owners of these types of places to stand out, but they did it right by adding a nice patio and decorations. First impression was nice by having the bar at the front but space was limited. Ambiance was nice and clean, not what I usually think of when I go to a tequila bar.

Total Points 5

2.      Greeting, friendliness, personality: The hostesses’ at the front were fast to greet us as were the bartenders. The place was busy but the bartenders did a great job of personally greeting us and going over menu items.

Total Points 5

3.      Food quality and service standards: The happy hour drinks impressed me, margaritas are handmade, and not with a lot of sour mix. The guy next to me ordered a beer and it was huge! The guy  smiled and said “yep and it’s only $4.50…

Total Points 5

4.      Cleanliness and upkeep – This category is where I am going to ding the ownership/management up a little. When managing you have to look and sit in your establishment as if you were the guest. New menus and menu inserts are needed, corners and edges need to be touched up paint is cheap and can make a place look like new, clutter behind the bar needs to be addressed.

Total Points 4 – This score isn’t for cleanliness but rather the tightening up of the nice establishment that you have.

5.      Value for price paid:  Got to give this a 5 plus… great happy hour prices.

Total Points 5