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Recent Reviews and Restaurant News

Written By Scott Joseph On July 26, 2018

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News from the Flog  

Recent Restaurant Reviews

Inay’s Kitchen

Inays kitchen food int

Even with the pin on my phone’s Google Maps app indicating I had arrived at my destination, I had a hard time spotting Inay’s Kitchen, a Filipino restaurant in Ocoee. Despite the open signs in the window, which were covered with bamboo matchstick blinds, I had a hard time identifying it as a restaurant.

Once I figured it out, I went inside and was greeted by a sign inside the door instructing me to proceed to the back of the space.

That’s where you’ll find the actual Kitchen, tended to by the actual Inay and a couple of other women.

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Urban Hibachi Sushi + Grill

Urban Hibachi rolls

Urban Hibachi Sushi + Grill, a minichain with three locations spread across Greater Orlando, is really slick. Or at least the Oviedo location I visited is. The decor is bright and modern with minimalist decorations.

I think maybe I just misordered.

Stopping in for lunch, I selected the Makimono Lunch Special, which allows you to choose two selections from a small list of specialty rolls. The two that sounded the most interesting to me were the Sumo and the Tokyo.

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 News

Earl and Fieri to Open Flagship Chicken Guy at Disney Springs

Chicken Guy LogoPlanet Hollywood founder Robert Earl and chef and Food Network personality Guy Fieri are collaborating on a new concept called Chicken Guy. Because, apparently, that sounded better than Chicken Robert.

The new restaurant will operate out of the Planet Hollywood building at Disney Springs but will be a completely separate restaurant with its own entrance near the retail store. It may use some of Planet’s kitchen for prep work, but, really, there’s no connection between the two.

 

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Other Stuff

Bullet Point Buffet: Restaurant Week, Wine Dinners and More

Restaurant Week Main Street

A cornucopia of information about the local food and wine scene.

  • Main Street Restaurant Week will be held Aug. 4 through 11, Saturday to Saturday. During that week, participating restaurants whose addresses fall within one of the city’s designated Main Street districts offer special menus or pricing. Prix fixe menus will be available for $5, $10, $20 and $30 depending on the type of restaurant and whether you dine for lunch or dinner. Currently, only four of the nine districts have restaurants signed up — only three, really, when you realize that Maxine’s on Shine is listed in both the Mills 50 and Thornton Park categories. Here’s link.
  • Pokéworks, a franchise operation that started in New York City in 2015, will open Pokéworks Orlando this fall, though technically it should be called Pokéworks Oviedo. You’ll be able to find it on West Mitchell Hammock Road. Hope they hurry and open before this Hawaiian style raw fish trend runs its course.

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Lyon Day 3: A Market, 2 Castle Wineries, a Michelin-Starred Dinner and a Lunch to Outshine Them All

Lyon3 Market

Note: This is the final installment of a series of articles about Art in Voyage — Beyond Travel’s tour of Paris and Lyon, co-hosted by Scott Joseph with Kevin Fonzo. Previous articles include

 A Food Adventure in France Begins

Paris Day 2

Paris Day 3,  

Paris Day 4  

Lyon Day 1

Lyon Day 2

For information about future trips, visit Art inVoyage — Beyond Travel

We had a full day planned for the end of the tour. It would begin with a visit to a market in Villefranche-sur-Saône, two wineries, one in the morning and one in the afternoon, situated in old castles. And we would finish with one last elegant dinner, another Michelin-starred meal, this one at Auberge de l’Ile Barbe, situated on a small island in the center of the Saône River, with chef-owner Jean-Christophe Ansanay-Alex overseeing our table.

But then lunch happened.

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We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

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