Restaurants in Orlando: Top Places to Eat
In Orlando dining out is about the food that is smoky and makes your mouth say ooh. Presentation that will make your eyes glisten. Foods that take you around the globe and back to your home. If you're someone that can't decide on what to eat until you've seen it, visit our vast nightlife and dining districts in which you can pick from MICHELIN Guide celebrities, honorees, chefs, local legends, world dishes, and plenty of farm-to-table deliciousness. The perfect fuel for the future adventure is never this delicious.
Domu
Domu, located in the East End Market, is modern and chic featuring whitewashed brick walls, bright murals, and quirky fixtures. Home-made noodles and slow-cooked soups are only a small part of what makes ramen here delicious.
In addition, the pan-Asian meal includes lobster buns, rice bowls with bonito flakes, as well as cooked octopus served with the yuzu. You can finish with ice cream available in flavours like the horchata flavour, Vietnamese coffee, and the taro.
Reyes Mezcaleria
Reyes Mezcaleria is a Downtown popular spot to enjoy Oaxacan food. Begin with a mixed ceviche consisting of shrimp and citrus-cured snapper or a queso fundido that is topped with Oaxaca cheese. Keep the plates shared, such as elotes, tamales or fish tacos.
You can also choose more of a large plate of fuerte instead. If you're looking for something else the mole sauce is a good choice, as is fish caught on line Veracruz snapper (whole or filled). Dessert has nothing special-- skip on the churros and end with mezcal.
Capa
It is located on the 17th level on the 17th floor of Four Seasons Resort Orlando, Capa is a stylish Spanish restaurant that has a modern interior and stunning views from an expansive outdoor terrace. Start off with cured and smoked foods, Spanish cheeses, and tapas, such as foie gras with quince.
Continue sharing as you progress to mains such as Wagyu beef and rack of lamb and short ribs that are braised in a rich rioja-based sauce. For dessert, leave out the churros and opt for your crema de coco with mango orema) or the hazelnut guindilla.
Pizza Bruno
The concept was originally conceived as a food truck, this pizzeria made of brick and mortar located in the Conway West of downtown is a popular spot for people to come by their word from over. Pizzas are of a personal size variety, and they are wood fired that is why they come with a slight spicy flavour and bubbling along the edges (so great!).
There are some interesting options like New Haven Clam Pie, made with bacon, clams and cream, as well as the family favourite Crimson Ghost, with Fresh mozzarella, soppressata and basil and Mike's hot Honey. Don't forget to eat the homemade ricotta, pastas and octopus wood-roasted.
Knife & Spoon
The restaurant has a private entrance in from the main lobby at The Ritz-Carlton Grand lakes, Orlando The restaurant welcomes you in a grand style with a large open kitchen with windows everywhere and a stunning ceiling that resembles an open geode with dim lighting coming from above.
It's Chef John Tesar's first restaurant in Orlando and he's also recruited chefs from other top Marriott hotels throughout the state. Everybody who is familiar with food from Orlando has been talking about this restaurant--and commenting on how good it is to celebrate special occasions.
Kabooki Sushi
The menu is packed with delicious dishes on Chef Henry's menu that it's difficult to decide where to begin. Much of the fish served in the restaurant comes directly from the Toyosu market located in Tokyo as well as from Spain. The 15 to 18-course Omakase menu is now the most sought-after special-occasion tasting ticket available in the city.
Maguro and hamachi toro, hotategai, saba - you won't be anywhere wrong when you try any one of these. For those who aren't purists There's a gorgeous selection of sushi rolls laid at the table as a treasure trove of yellow tail, salmon and eel sushi adorned with a variety of treats, including lemon confit, black garlic pink salt, and sambal salsa.
The Ravenous Pig
A couple of James Beard-nominated chefs is at the helm of The Ravenous Pig, where Chef Clay Miller, who trained under the guidance Michael Mina, Thomas Keller and Michael Mina and cooks Southern-inspired "Modern American" food, the majority of which is ethically and locally sourced from Florida.
Begin with a charcuterie plate (the cuts of meat are aged in-house) and deviled eggs or Gruyere biscuits, and then follow by eating salads packed with local greens.
The main courses include African-style lamb pitas as well as the popular hangar steak as well as shrimp and grits and a smoked pork chop that comes with a lemon-caper sauce. For dessert the meal, the delicious cinnamon sugar sweetness from Pig Tails. Pig Tails dessert is epic.
Tori Tori
The main focus of Japanese eating is izakaya and the yakitori dishes are created with great attention to detail and care. Organic free-range poultry is brined overnight and then sliced into a variety of yakitori skewer items that are available. The food is cooked over a Japanese charcoal, called binchotan.
It creates a unique taste. The charcoal is heated to 1000 degrees and then sears the meat, while preserving its juiciness and giving it the slight smoky flavour. Good stuff. The most popular bar food items (must be tried as well as the Japanese yakitori) are the croquettes made of corn and blue crab and crab rice that is fried.
Hand rollings are excellent if you are looking for something different and are filled with hokkaido scallops, otoro, japanese uni as well as Faroe Island salmon. Choose up to three small dishes for each person or share with the tables, some cocktails and relax for a refreshing and unique Orlando experience.