Orlando Home and Leisure December 2009 : Page 54
2009 SILVER SPOON AWARDS OVeRALL WInneR:BeST ReSTAuRAnT n The Ravenous Pig What’s not to love about this cozy restaurant where husband-wife team James and Julie Petrakis consistently serve simple creations, beautifully executed. In step with trends and not afraid to introduce their fans to something unusual, such as goat meat ragú or Southern fried chicken livers, their creativity shines in the compact kitchen. They have a good time too, making their own charcuterie, roasting a pig for a monthly family-style Saturday lunch. They seek out the best local microbrews, and source ingredients from local farmers and fishermen. Though the menu changes often to accommodate whatever is seasonal, you can always count on the sublime shrimp ‘n grits, the best burger in town and those addictive truffle fries. Its newest acquisition is a gorgeous an- tique prosciutto slicer that sits like a work of art on a counter near the kitchen. “It’s not all about the vibe here, although the vibe is especially vibrant,” says one of the judges, Our fantasy meal: A filet from the Ravenous Pig (top),a dessert from the Cahagne brothers (right) and anything at all cooked by Luma’s Brandon McGlamery (opposite). 54 ORLANDO HOME & LEISURE SILVER SPOON AWARDS OVeRALL WInneR:BeST ReSTAuRAnT n The Ravenous Pig What’s not to love about this cozy restaurant where husband-wife team James and Julie Petrakis consistently serve simple creations, beautifully executed. In step with trends and not afraid to introduce their fans to something unusual, such as goat meat ragú or Southern fried chicken livers, their creativity shines in the compact kitchen. They have a good time too, making their own charcuterie, roasting a pig for a monthly family-style Saturday lunch. They seek out the best local microbrews, and source ingredients from local farmers and fishermen. Though the menu changes often to accommodate whatever is seasonal, you can always count on the sublime shrimp ‘n grits, the best burger in town and those addictive truffle fries. Its newest acquisition is a gorgeous an- tique prosciutto slicer that sits like a work of art on a counter near the kitchen. “It’s not all about the vibe here, although the vibe is especially vibrant,” says one of the judges, Our fantasy meal: A filet from the Ravenous Pig (top),a dessert from the Cahagne brothers (right) and anything at all cooked by Luma’s Brandon McGlamery (opposite). 54 ORLANDO HOME & LEISURE “It’s “It’s also about the food and the people who prepare and serve it.” The Petrakises obviously love what they do, and it spills over to the way the staff interacts with the guests, who are the ultimate winners. BeST DeSTInATIOn DInInG n Winter Garden When did little Winter Garden become a big culinary draw? The redevelopment of the burg’s downtown district, with the lovingly restored Winter Garden Theatre as its centerpiece, has attracted a slew of home-grown restaurants worth the trek. The place is buzzing. Top accolades go to the Chef’s Table at the Edgewater, the vision of another husband- wife team (and ex-Disney culinarians) who are cooking from the heart in an intimate restaurant with just 30 seats and a classic American menu with creations based on what’s freshest at the market. Across the street, a dazzling array of délicieux pastries beckon at Sweet Traditions French Bakery & Cafe, but we love the Eiffel Tower sandwich with roast beef and blue cheese on a fresh baguette. Vying for the best ‘cue in Central Florida is tiny Harry & Larry’s Bar-B-Cue, with honest, slow-smoked ribs and exceptional beef brisket. The biggest wait is for the made-from-scratch pies and homemade lasagna at Winter Garden Pizza Company. At the Edgewater Hotel, Thai Blossom gets high marks from the locals for the pad thai and curries. JR’s Attic Door and Moon Cricket Grille are casual spots for tapas, wine and live music. Old-timers point to Winter Garden Restaurant, the quintessential diner. FIne DInInG n Norman’s For the moment, celeb chef Norman Van Aken has pared down to just one restau- rant, and Norman’s at the Ritz-Carlton Grande Lakes is the lucky one. Van Aken pays attention to what’s going on in the kitchen even if he is not there every day. “Makes any occasion feel special,” says one judge. We rhapsodize about his creamy conch chowder, and this is the spot when we long for a haute taste of Florida and the Caribbean. Paradise found. n Venetian Room It’s a trek to one of Orlando’s biggest convention hotels for fine continental
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