Sodo has a new sushi bar and grill. It’s called Sodo Sushi Bar and Grill. It took over the space of the oft troubled Olv, whose name had no hidden meaning or acronymic message. Sodo, or SoDo, is shorthand for south of downtown, which is where it is.

And that’s a good place for this new restaurant, too, because there aren’t any other sushi joints anywhere nearby. Bars and grills, yes, but not sushi bars and grills.

All that seems to have been required to transform the Olv space into a sushi restaurant was to plop a refrigerated case on top of the bar. Voila — or dekiagari, as they say in Japan — sushi bar.

As you might glean from the name, Southern on 8th serves a menu of Southern dishes, both traditional and contemporary, and occupies a corner space at West Montrose Street and – you probably can figure this out – 8th Street.

The menu has changed over the years, I think for the better. For one thing, it’s been pared down a bit and has gotten rid of extraneous items, such as the flatbreads.

The list of rolls at this funky little restaurant might frighten and horrify a sushi traditionalist, but they’d at least have to concede some of the offerings are pretty creative. Such as the Oviedo Chicken, a paean to the pullets who roam the streets of downtown Oviedo. One hardly ever sees tempura chicken in a sushi roll starring role. Or bacon, for that matter, as found in the cleverly named Choleste-roll. Or sliced bananas topping a roll that included eel. I dearly wish I had ordered the Hot Mess, which I saw delivered to another table. It had bacon, too, somewhere beneath a glop of spicy mayo and roe. Not that I was disappointed with my selections. I had the Black Widow, a tempura’d soft shell crab with avocado, asparagus and smelt roe flavored with a spicy tartar sauce. Or the Pair of Kings, with salmon and tuna. I also tried a serving of escolar nigirizushi, and although the fish was a lovely room temperature and had a buttery texture, it easily fell off the pad of rice when flipped. Service was friendly and fast

Finally, a good restaurant at Dubsdread. It’s Sam Snead’slike (the owners here were involved in developing the Sam Snead’s Tavern concept)  with an emphasis on simple foods.
The pot roast and filet mignon are standouts, and if you get the Buffalo shrimp, ask the kitchen to make them spicy. And the Tap Room burger is superb.
The rustic dining room is fronted by a wraparound porch that overlooks the Dubsdread Golf Course. It’s a lovely spot to enjoy Sunday brunch, and as luck would have it, the Tap Room serves an excellent one.

Amid the myriad chains and franchises that are populating the area around the Orlando Eye attraction, an independent restaurant is a welcome find. And that it offers very good food and a fun dining experience makes it all the better.

Tapa Toro comes to us from Vassilis and Katerina Coumbaros, who also own Taverna Opa at nearby Pointe Orlando, one of my favorite Tourist World recommendations. Opa, of course, is the Greek restaurant where every evening is a raucous party of napkins tossed in the air to buoyant balalaika music and belly dancing atop the tables.

At Tapa Toro the theme is Spanish and the music flamenco, and here the napkins stay in the lap and the clacking heels of the dancers punish only the floor.

The Maitland location is a new outpost for the popular MetroWest burgermonger. And make no mistake: burgers are the forte here.

Charming cafe at Marketplace at Avalon Park serving authentic Mexican fare.

Tibby’s is the latest project from the team that created the outrageously successful Tijuana Flats chain of Tex-Mex eateries: Brian Wheeler, Camp Fitch and Wheeler’s father, Chester. But don’t expect to find a Cajunified version of Tijuana Flats. This is a full-blown, full-service restaurant with an extensive menu of appetizers, entrees and desserts, and from what I tasted, all quite authentic. If what I experienced is any indication, Tibby’s will make those of you who are still lamenting the demise of Jockamo’s say, “Jockamo’s? Who dat?” All of the basic NOLA dishes — shrimp remoulade, crawfish etouffe, jambalaya, gumbo — are here and they’re all done well, based on family recipes. This one looks like it’s going to be a winner.

It’s more bar than it is restaurant, and there is no table service – order food and drinks from the bartender and someone will bring your order to you. The food goes beyond bar food, however, and it’s all quite good.