Orlando Home and Leisure December 2009 : Page 55
cuisine – ignore the pedestrian surroundings, the luxe Venetian Room gets our vote for lavish dining. Old-school stars like pan- seared foie gras, Dover sole and Grand Marnier soufflé are menu mainstays. n Victoria & Albert’s “With fine dining restaurants all over the country becoming members of an endan- gered species, Victoria & Albert’s continues to maintain the highest level of exquisite service and painstakingly prepared gourmet dishes,” says a judge. Chef Scott Hunnel and general manager Israel Perez continue to operate this award-winning restaurant with pride of ownership. InDePenDenT n Chatham’s Place In the shadow of trendy Restaurant Row on Sand Lake Road, Chatham’s has main- tained its reputation and a cadre of loyal customers for more than 20 years. “One of Orlando’s best-kept secret,” says a judge. A quiet, efficient front of the house and Chef Tony’s consistency in the kitchen create a delicious experience that’s hard to beat. His Florida black grouper in pecan butter is elegant simplicity. n Journeys “Warm, gracious and real,” says a judge. Husband-wife team Bram and Geraldine Fowler have an expanded location over- looking Alaqua Country Club’s golf course with al fresco dining (the restaurant is open to the public). “Sophisticated and innova- tive, but comfortable,” says another judge. And we applaud the thoughtful wine list. n Nile Ethiopian Cuisine “The only Ethiopian restaurant in the area,” says one judge, “and you can’t get more in- dependent than that.” And the fact that it has lasted longer than others that have come before, it is testament to the good food and charming hosts. This humble eatery is tucked in an International Drive strip center, but persevere, the reward is the satisfying taste of the crossroads of Asia and Africa. You don’t even need utensils. Trust us. uPSCALe CASuAL n Highland Manor Chef John Mooney dishes out American cui- sine with Southern flair at the old McBride WWW.OHLMAG.COM Brandon McGlamery,Luma on Park House in Apopka. Mooney and partners have returned it to splendor of days gone by with clubby private dining rooms and a leisurely style of dining. The menu is a fantasy for foodies who see locally sourced cuisine as the ultimate way to eat. n Luma On Park Chef Brandon McGlamery and Manager Tim Noelke keep this Park Avenue favorite buzzing. “The din from the crowd keeps it casual, but it’s the fine food from the open kitchen that makes it upscale,” says a judge. We appreciate McGlamery’s attention to local farmers and fishermen, from Waterkist Farm’s fabulous tomatoes to Apalachicola oysters. n The Vineyard Wine Company, Lake Mary “A very lovely setting,” says one judge. “Creative, varied menu, from slider flights to lobster and asparagus risotto,” says another. The owners live in the ‘hood, and their hands-on attention shows. For some, it’s all about the juice – Wine Club members keep their stash in climate- controlled lockers. neIGHBORHOOD FAVORITeS n K Restaurant Wine Bar Everyone loves unassuming Kevin Fonzo, chef extraordinaire at this College Park mainstay, who supports his community and gets loyal customers in return. “Fonzo pays extra-special attention to every dish,” says a judge. We can make a meal on the starters (oh, those fried green tomatoes). Server Rocky adds a whole new dimension to the well-run dining room. n Mykonos “Generous portions of traditional Greek fare, but some unexpected stars, such as whole snapper, deboned tableside,” says one of the judges. “But it’s the comfort food – chowders, soups, lamb shank and the best ORLANDO HOME & LEISURE 55 PHOTOS: OPPOSITE PAGE: (LEFT) GARY BOGDON,(RIGHT) GREG JOHNSTON; THIS PAGE: GREG JOHNSTON
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