Old Jailhouse in Sanford has been voted by readers of Scott Joseph’s Orlando Restaurant Guide as Best Restaurant Overall in our 2019 Foodster Awards for Independent Restaurants. Old Jailhouse also received this year’s Best New Restaurant Foodster.
Coming in second was Bull & Bear, the elegant chophouse at Orlando’s Waldorf Astoria, and Soco in Thornton Park was third.
The Old Jailhouse, the Sanford restaurant that brought the talents of chef Bram Fowler back to the dining public, has been voted Best New Restaurant in our 2019 Foodster Awards for Independent Restaurants.
Fewer than 10 votes separated the second and third place winners, with Toledo, the Spanish restaurant on the top floor of the newly opened Gran Destino Tower, besting Terralina Crafted Italian restaurant at Disney Springs.
The one thing that was missing from the grand Ritz-Carlton at the Grande Lakes Resort was a grand lobby bar. There was a place for cocktails or a glass of wine but it wasn’t exactly a place you’d want to linger and soak in the luxuriousness of the hotel and its grounds. It was more a place to meet.
But now following a big renovation, the Ritz-Carlton has the Lobby Lounge, an appropriately resplendent space worthy of the hotel’s brand.
For those of you who are able to look past the next few days and are already anticipating events in the New Year, consider the first wine dinner of 2020 at La Luce at Hilton Orlando Bonnet Creet.
The five-course dinner is Saturday, Jan. 18, at 6 p.m. and will feature pairings with Brancaia Wine. Cost is $175 per person plus tax and gratuity. Reservations are required and can be made by calling 407-597-3675 or emailing to [email protected].
And here’s an intriguing twist. According to information from the hotel: “During the evening’s wine experience, a small portion will be conducted via Virtual Reality goggles using YouTube technology. We ask that you come with the YouTube application downloaded on your smartphone in preparation of the festivitites.”
That certainly piques my curiosity.
Here’s chef de cuisine Alberto Navarette Arias’ menu for the evening:
It might not look like it but it takes a lot to keep a website like this up and running. Much effort, yes, in term of research, writing and administrative duties, but also money. There are, of course, the costs associated with visiting each restaurant that is written about, and we all know how expensive that can be. But there also software costs and maintenance fees and ongoing payments to the hosting company that ensure the site is always online and can be seen and accessed.