Located in the Lake Nona Wave Hotel, Bacán is vibrantly upscale in both decor and cuisine. Go early and walk through the sculpture garden with a glass of wine or cocktail before heading in to dinner.

Lakeside dining from the Tavistock Restaurant Group. Most people head to the outdoor deck, but there’s a much better dining experience to be had at the food counter overlooking the cooks at the grill.

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.

Nona Blue Modern Tavern opened May 2013 and has been been keeping the tables filled ever since. The first time I visited was a Monday, and the place was doing the sort of business that some restaurants in town would cherish on a weekend. Part of that, of course, is the newness and part is the aforementioned scarcity. And some of it has to do with the allure of Graeme McDowell, the golfer, who is one of the owners (along with Joe Davi and Bill Bona). Whether they will keep coming is yet to be seen, but with a few tweaks here and there — especially in the area of service — they should be able to keep those seats filled.

I liked what I saw when I first walked into the place (once I found the front door, which is not easily spotted). I liked what I smelled even more. The air was infused with the aroma of hickory smoke, and it had me immediately craving something wood-smoked.

The menu makes full use of that grill. There isn’t anything particularly daring or innovative on it, just your basic tavern fare. You’ve got your burgers, your steaks and seafood offerings. And quite a long list of appetizers, called shareables on the menu, some of which are priced as much as some of the full entrees.

Nona Tap Room is gone and Nona Social Bar + Kitchen has taken its place. Except for the variation of the name, I can’t see a whole lot of difference between the two.

It’s still a neighborhoody place that is more bar than kitchen. Still a bit on the small, cozy side. It still features a menu that is burgercentric. And the kitchen still can’t cook a burger to a medium-rare temperature. Or perhaps just refuses to.

A third location for the popular independently-owned Indian restaurant.