Sprawling sports bars with plenty of TVs and decent food.

Cavo’s doesn’t pretend to be any more than it is, which is basically a bar with a food menu.

Chatham’s Place has gone through some changes, and much more than the fact that there are no members of the Chatham family involved in the restaurant. That’s not an issue; Louis Chatham, who served as executive chef, and his mother, Bettye, who ran the dining room in those first years, sold the operation years ago to Chatham’s sous chef, Tony Lopez, the maitre d’, Maurice Colindres, and a hostess, Carol Conwell. The three of them kept it going as strong as ever, perhaps stronger. It was clear that this was an operation of love for the three of them, and they worked together to make it a continued success.
Many of the dishes that became signatures back in Louis Chatham’s days remain on the menu, including the Florida black grouper, which has been one of my favorite Central Florida entrees for many years. It features a fresh fillet, thick and white, lightly sauteed and topped with pecan butter and scallions, dusted with just a soupcon of cayenne pepper. The pecan butter places the dish firmly in the south and the pepper points it towards New Orleans. But with the use of Florida black grouper I think we can just claim this one as one of our native dishes, don’t you?

Although it is pot themed the food contains no THC or CBD. But the sandwiches are good anyway.

From Nashville, Chef & I offers an intimate dining experience within the Hall on the Yard food hall, including a by-request chef’s tasting menu.

A Florida style restaurant from celebrity chef Art Smith. Many good things here, but the fried chicken, which is supposed to be a signature item, isn’t as good as others.

Owners Kevin and Laurie Tarter were ahead of the Winter Garden renaissance when they opened their intimate restaurant in the historic Edgewater Hotel there in May of 2008. Eleven years later, the West Orange County hamlet is a hopping with good restaurants and evening entertainment. And the Tarters have expanded their domain with the addition of the Tasting Room, which occupies a space in front of the Chef’s Table’s dining room, and, earlier this year, the acquisition of the Attic Door.

But the Chef’s Table remains the jewel, a leisurely evening of three courses, with wine pairings if you like, served by a friendly and attentive staff.

Specializing in Nashville hot chicken sandwiches, this little storefront offers ordering only through Uber Eats or in person. Very limited onsite seating, When they say hot, it’s hot.

Another Lake Nona dining choice from Tavistock. Most items are “small plates” to encourage sharing. The lamb sliders are a standout. Note that service doesn’t begin until 3 p.m. on Saturday and Sunday.

Now under the direction of Dominique Filoni, this Grand Floridian upscaler has better food than ever. Erich Herbitshek’s desserts alone are worth the drive.