Eet by Maneet Chauhan has opened at Disney Springs. I started that sentence with the name of the restaurant, so of course I capitalized it, but technically the name is eet by Maneet Chauhan. I’m guessing the name comes from the last part of the first name of the Food Network star and James Beard Award-winning chef (pictured at top). It could have been called Chau by Maneet Chauhan, which is easier to capitalize.

The restaurant from Chauhan and her husband, Vivek Deora, a hospitality entrepreneur, is the couple’s first outside of Nashville. The Disney Springs’ menu includes such things as chicken tikka naan pizza, tandoori chicken poutine, and something called a walking taco, which I hope doesn’t refer to the freshness of the ingredients. Eet (eet) is open for lunch and dinner daily.

Seven years ago, on the almost-annual trip to New York, we wandered into an unassuming little Italian restaurant on the Lower East Side called Sauce. It was late – we’d been to see a show – and there were few places still serving dinner at the hour. We found two seats at the tiny bar and had a really delightful meal. The food was good and the bartender who serve it was delightful and engaging. We had decided we would go back on the next trip to the city.

And then a fire closed it.

In most cities, you’d expect the downtown area to be the most stable for businesses. That doesn’t seem to be the case for downtown Orlando, especially for its restaurants. Longevity just isn’t a quality many restaurants enjoy. Kres Chophouse, which, amazingly, opened 20 years ago, appears to be an exception.

Perhaps it’s because it fills a void, offering an upscale dining experience amid a glut of bars, casual eateries and more bars. And it does it with panache, quality food expertly prepared and served with poise.

In this episode of On the House, Samantha Deacy, bartender at the Sear + Sea lobby bar at JW Marriott Orlando Bonnet Creek, demonstrates her newest creation, The Elite.

Usually, we would also share the recipe for the cocktail, but Deacy uses Buffalo Trace bourbon that she infuses roasted apple and cinnamon stick and then washed with foie gras. Probably not something you’re going to try at home.

So instead, take a look at the video and then head to the JW and ask Deacy to make you one. (Of course, you could always try it with straight, unadulterated bourbon, but you really should get the full effect.) Click below to see the video.

Jack & Honey’s, the new tenant in the space that most recently was Hawaiian themed The 808 but for decades before that was Dexter’s of Thornton Park, bills itself as an “upscale diner.” What does that mean? Instead of grits they serve polenta? Does the waitress Flo have a French accent?

As near as I can tell, an upscale diner means restaurant. And in the case of Jack & Honey’s, a pleasant one at that.