Perhaps someone here was once passionate about Thai food, but it would seem now that the thrill is gone.

Crafted Block & Brew (I can’t explain the Block part, although the food is served on wooden trays, so maybe that’s it?) looks like it wants to stay a long time. With a little more attention to the food’s quality and less time trying too hard to make it creative plus more even service, it could make it.

A fun little seafood place with a Louisiana accent. Signature entree is a sort of seafood boil served in a large, poofed up plastic bag. Bibs and gloves are provided, so get as messy as you’d like

Decent Chinese food that ranges from the mundane (pot stickers) to the unusual (preserved eggs).

The available dishes are on display behind glass in a steam table. Don’t be intimidated by them; any of the ladies will be glad to explain what they are, but do pay special attention to the more authentic Filipino dishes. After all, there are darned few Filipino restaurants in the area, and you can get spaghetti at thousands of places around town (and yes, spaghetti is on Inay’s menu).

This is one of my favorite authentic Mexican restaurants in the area. Nothing fancy — why should it be? — just good, food.

I wish Mr. J offered more guidance for pairing the noodle types with the various dishes. And I’d like to say the staff is eager to help, but that wasn’t my experience.

Eight styles of noodles are displayed on a screen behind the counter where orders are placed. You make your entree choice and then select the noodle style.

Negril is a fast-casual restaurant, more casual than it is fast and it’s pretty fast: most of the food is already prepared and in a steam table set behind glass.

The menu has Oxtail, Brown Stews, Jerked dishes and Jamaican Fried Chicken. But every menu listing for a curried dish — available in goat, chicken and shrimp — included the line “Best Curry in Town.” How could I not go with that?

The most interesting thing I learned about Seana’s, a Caribbean and soul food restaurant in West Orlando, is that there is no Seana. Owner Joshua Johnson said that it was just “a name I’ve always loved; it just feels like a warm embrace.” That’s a pretty good description of the restaurant itself.