The Eater 38 offers a comprehensive listing of Orlando's best restaurants that cover a wide range of food styles and neighborhoods. It also addresses the often-asked query, "Where should I eat in Orlando?" The below restaurants (organized according to geographic order) are a reflection of all Orlando has to offer: traditional establishments that have loyal customers chefs-led bistros and chef-run restaurants and eateries that give the dining scene in Orlando some distinctiveness.
Each six-month period, the list is updated by removing and adding restaurants to ensure that the map is accurate. (Eater 38 restaurants must remain open for a minimum of six months in order to be eligible for inclusion). The removal of a restaurant from the Eater 38 does not mean a place isn't worth mentioning and won't be returning in the near future.
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1921 Mount Dora
The restaurant has been through many chefs over its five-year history, each showing a strong dedication towards Florida ingredients. However, its current chef, Chris Edwards, employs the ingredients in ways that his predecessors could never have such as quail served with confit of Athena Melon and Brebis of Blackberry Farms; peach and green tomato pizza topped with bacon and blue crab lardons as well as braised rabbit's thigh stuffed with Charleston Gold Rice risotto, just to mention a few. A carefully planned cocktail menu as well as a delicious brunch for the weekend and a stunning, modernist interior strengthen 1921's reputation as one of the top restaurants across Central Florida.
Shiraz Market
The delicious kebabs that are seared and grilled at this Persian supermarket located in Longwood aren't just comfortable for purse strings and wallets They're also a feast to behold for those with hungry stomachs. Chicken kebabs and beef koubideh are a constant favorite, particularly when paired with Samin Saffron rice that is worthy of Nosrat. Request barbequed peppers, barberries and lavash to get the proper Persian style. Lavash shreds left over to be dipped in the dip made of shallots and yogurt.
WA SUSHI
After the restaurant was shut down, it became a tucked away Casselberry restaurant, WA Sushi re-emerged in the form of a more visible Casselberry place that is distinguished by its chic interior and the best Japanese dishes at Seminole County. The focus, naturally remains on premium seafood cuts like scallops, uni, and massive Octopus legs from Hokkaido A5 wagyu and otoro with gold flecks. However, don't forget about the amazing and inventive daily specials, such as lightly frittered Japanese flounder served with daikon oroshi sauce, simmered mackerel served with Japanese plumb sauce and then nikujaga which is a stew made of beef, onions, carrots, potatoes and yam noodles.
Luke's Kitchen and Bar
The former head chef Jason Campbell left the inviting Maitland restaurant in the skilled Chef-in-waiting Ricky Ferraro after leaving to join Team Market Group. The menu has an emphasis on seafood, with more recent menu items such as Florida salmon fritters as well as swordfish schnitzel enhancing the mainstays of Luke's menu, like redfish, farro, kale Meyer lemon, and Pistachio. There's plenty of innovative menu items for those who love to cook on the go too. The expanded outdoor space proves to be extremely popular during brunch on weekends.
Doshi
The modern Korean restaurant inspired by NYC legendary Atomix and Jungsik is awe-inspiring with its menus of seasonal sampling that are served at the six-seat counter for the chef. The selection of reinvented Hanguk dishes served a la at the bar in the sultry dining area are equally admirable. Whatever the menu, the food is exquisite such as hobakjuk pumpkin porridge topped with Pepita Brittle, rice cakes, and water kimchi, or a smoky the bibimbap, which is filled with uni oysters and scallops.
Prato
Brandon McGlamery's Park Avenue mainstay spotlights Italy's energetic duo of carbs pizza (fired in wood-burning, imported Acunto ovens) and pasta (rolled and cut in-house). The menu is seasonal and blends McGlamery's love of wood-fired dishes and pasta, including duck breasts roasted with oak and whole branzino. Pizzas are among the finest at Winter Park, while pasta dishes (think pansotti made of lamb and casarecce sunchose) vary frequently.
AVA MediterrAegean
The sister restaurant of the Miami's Mila, Ava perpetually buzzes due to its beautiful restaurant, food and patrons. The restaurant certainly lights up due to the table-side grills of honey-slicked Haloumi and branzino seasoned with salt as well as the keftedes, served in the bubbling stone bowl. Mediterranean tastes are infused into the cocktails and Ava's Gibson is flavorful with the taste of the flavor of a Greek salad, but the extensive range in Greek wines is difficult to miss. Mille-feuille tart containing creamy mascarpone and Lillet-infused berry coulis sandwiched between layers of phyllo has proven to be popular.
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