A College Park outpost of the Hannibal Square eatery. The vibe here is a bit more vibrant, at least on nights that have a good crowd, which seems to be most of them.

It will be interesting to see if Darden keeps backing this Islands concept, which for some reason has never quite caught on with the dining public. For the most part, the food is good  and the restaurants are attractive and lively, often with entertainment. And they’re a favorite outdoor dining destination for locals.

As for the food, my companion out-ordered me with tortilla soup and a ropa Joe sandwich. The soup had layer upon layer of textures and tastes, with pliant avocado cubes, chicken and strips of tortillas.

The sandwich was, as the name might suggest, a version of the classic ropa vieja specialty of shredded beef served on a Cuban roll. Lots of well-seasoned meat, some cheese, peppers and onions livened it up.

For my starter course, I chose a special of ahi tuna ceviche, which featured tiny cubes of tuna dressed with citrus juices served atop a platform supported by watercress. The watercress was more annoying than helpful. It was wadded onto the plate in long stems, and every time I tried to fork a little watercress with some tuna, a long vine would trail behind.

For my entree, I had another special of triple tail, which sounds a lot more exotic than it is. Triple tail is a mild white fish, emphasis on the mild. In fact, it had no discernable flavor, although it was unquestionably fresh. But it was served on top of a bed of mashed sweet potatoes that were overly sweet. My rule of thumb is that the side dish should never have more flavor than the main dish.

Bar Harbor Seafood, one of the companies that provides fresh fish, shellfish and other goodies from the sea to area restaurants, has been serving lunch from its South Orlando warehouse space for about a year now. I only learned of it recently, and stopped in thinking it would be an obscure, sparsely attended out-of-the-way lunch spot to try out.

Well, it certainly is out of the way. But sparsely attended, no.

In fact, I haven’t seen lines this long for a counter restaurant that didn’t specialize in barbecue and have the name Rivers attached to it for quite some time.

Bar Harbor’s wholesale facility is on Premier Row, just west of South Orange Blossom Trail, in Orlando’s Central Park. Its neighbors are other warehouses and showrooms, and I’m thinking it was a lot of the workers from those other businesses that were cramming into the decidedly too small space where lunch orders are taken. (It’s the same space where the company offers retail seafood orders to those who don’t buy their fish by the tonnage.

The menu features fish and chips, Ipswich clams, sushi rolls, cod sliders and such. Most of the cooking seems to be done somewhere else on the property — one of the workers was shouting orders into a walkie talkie device — although at one point I saw someone slip a live lobster into a large pot of water boiling on a portable hot plate.

It’s much more interesting for its on-site beer brewing than the food, which is rather mundane. This is a non-Disney-owned restaurant, operated by Gordon Biersch Brewery Restaurant Group out of Tennessee.

The decor is modern and youthful, and there is plenty of seating, indoors and out, at real tables. Food is pretty much the same. The Cuban sandwich may be the best one in the state of Florida.

Ownership changed several months ago, and after verifying that the kitchen had made all of the adjustments it was going to do, I decided to head back and check it out. I can report to you that Boca is virtually the same as it was when I first reviewed it in 2015.

Unfortunately.

Bosphorus is a delightful restaurant with stylized Turkish classics.
My favorite from the list of entrees was the hunkar begendi, or sultan’s delight, a classic Ottoman dish. It featured hunks of seasoned beef sauteed with onions and tomatoes in the center of the plate surrounded by a moat of creamy-textured puree of smoked eggplant.
The etli guvec was good too. It was a meat casserole with cubes of lamb mixed with green beans, eggplant,zucchini, potatoes, okra, carrots, bell peppers and tomatoes. It all blended into a wonderful, richly seasoned stew that was served over rice.
The desserts are worth sampling. Winner of the 2007 Foodie Award for Best Middle Eastern.

Originally called Anatolia, but now owned by the same folks who have the very good Bosphorous on Park Avenue. The menu combines Lebanese and Turkish traditions, the former for the wonderful array of appetizers and the latter for the meaty entrees. Hot appetizers included arnavut cigeri, which sounds so much better than fried calves liver. This featured little bite-sized chunks garnished with tomatoes and raw onions; and icli kofte, an egg-shaped patty fashioned out of cracked wheat and filled with ground lamb. All of it was delicious — even the liver.For my entree I had the mixed grill, an ample sampling of meats, each available also as a single entree, that could easily serve two people. It had adana kebab, seasoned ground lamb formed around a skewer; lamb shish kebab, cubes of tender meat; lamb chops, just in case you didn’t have enough lamb before; dana kebab, cubes of grilled beef; and tavuk kebab, which would be chicken. All were well seasoned and delicious, and were accompanied by rice, a medley of grilled vegetables and small, skinless baked potato. You could make a feast of vegetarian options here.

BurgerFi joins other mid-level burger joints such as Five Guys and Boardwalk Fresh Burgers & Fries. I call them mid-level because they rise above the likes of McDonald’s, Burger King and Wendy’s, but they aren’t in the upscale category, such as you’d find at Fleming’s or Morton’s.

BurgerFi is certainly closer to the fast-fooders in its operation. It’s actually a fast-casual restaurant, one where you order at a counter and then take a seat to have your food delivered when ready. My burger was not very satisfying, and I had issues with the service. BurgerFi needs work.