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This local favorite cooks as well as it shakes, offering a winning combination of excellent house-made pastas and balanced, creative cocktails. Warm Parker House rolls and Caesar salads stacked to the sky are opening acts to an umami-packed mushroom tagliatelle or spicy strozzapreti with plump mussels, ‘nduja and breadcrumbs. A warm, personal staff makes everyone feel like a regular.
This tiny but oh-so-sweet space recalls the charm of old Florida with its whitewashed brick walls and white tile floors. Billed as a neighborhood rum bar, Otto’s High Dive is on point at every turn, from the genuine service to the unfussy but well-executed food. The kitchen delivers a concise edit of Floridian/Cuban fare with oodles of tropical elements.
Owned and run by second-generation Greek-American Christina Theofilos, this daytime eatery and bakery epitomizes warmth and comfort. The menu is laced with Greek items ranging from flavorful and tender octopus ceviche to house-made dolmades that display an added level of care. Of course, with a name that translates to bread, there must be baked goods and you'll find it all here.
There are just eight seats at this tiny but mighty spot at the Plant Street Market from Chef David Tsan. This is sushi done in a casual “choose your own adventure” style, as guests pick from various cuts of fish and shellfish and then select as either nigiri, sashimi aburi or temaki. Can’t choose? The well-priced, ten-piece omakase is a nice option.
Take the short drive from downtown for a taste of Himalayan cuisine at Gorkhali Kitchen. The menu is large with a Nepalese focus along with some Indian elements. Of course, there must be momo, those iconic Nepalese dumplings that are seared, pan-fried or even in jhol (soup). Chicken is a popular protein that appears often on the menu, but don't shy away from the goat specialties. They're falling-off-the-bone tender and savory.
Kudos to husband-and-wife chef team Akino and Jamila West. The notably Southern menu covers a generous amount of ground. Deviled eggs with chicharrones, biscuits in guanciale gravy and fluffy banana pancakes with vanilla custard are primo brunch favorites. Heartier hits, like fried hot chicken and waffles or a generous fried fish and grits with collard greens, satiate larger appetites.
Orlando’s Thai restaurants typically dole out southern curry dishes and the ubiquitous pad Thai, but Isan Zaap strays from the pack with its gaze trained exclusively on northeast Thai cuisine with Laotian overlaps. There is an impressive level of attention to detail and a nice balance of spice and fermented flavors, and though impeccably executed curry makes an appearance, there’s also an entire section dedicated to som tums that can be topped with fermented crab or fermented pork sausage.
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Clark set the Indiana Fever’s franchise record for turnovers (10), shot 5-of-15 from the floor and struggled with the Connecticut Sun’s physical defense.
Gottlieb's repeatedly courted controversy in his media role and will reportedly continue to host his nationally syndicated radio show while coaching Green Bay.
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In one scenario, Dallas makes Prescott the highest paid player in NFL history. In another, the Cowboys decline that commitment, at which point another team will make him the top paid player in NFL history.
