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Recent Reviews and Restaurant News

Written By Scott Joseph On April 26, 2018

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News from the Flog  

Recent Restaurant Reviews

Wonton Asian Kitchen

Wonton exterior

Wonton Asian Kitchen has all of the trappings of being a chain restaurant, including the good things that can be, such as a standardized and well-thought-out design and a regimented system for ordering and preparing.

Unfortunately, that can also mean roboticized staffers and lifeless food.

I observed all of the above at the Winter Park restaurant before discovering that it is not a chain. At least not yet. I’d bet just about anything that the owners have visions of multi-unit sales in their dreams.

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Rustic Table

Park Station exterior

Park Station was the name of the restaurant that opened in 2015 at 212 Park Ave. N. in Winter Park. The restaurant that is there now is called Rustic Table. The name is the only real change here.

It’s the same owners, same concept. Even the menu is basically the same. So why the name change?

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Hangry Bison to Replace Firefly

Joe LiguoriJoe Liguori, who started the Pizzeria Valdiano concept in Winter Park Village 16 years ago, is returning to that complex to open a new concept.

Liguori has taken over Firefly Kitchen and Bar (it was Taps before that) and will rebrand it The Hangry Bison, featuring craft cocktails, craft beer and build your own burgers. The restaurant will stay open as Firefly for a short time then close for a remodel. Liguori said he is hoping to have the new place up and running at the beginning of June.


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Bullet Point Buffet: Chefs, Dinners and Going Postal to Fight Hunger

Yuhi and Hung

A smorgasbord of bits and tids.

  • Morimoto Asia’s executive chef Yuhi Fujinaga has officially named Hung Huynh as chef de cuisine at the Disney Springs restaurant. Hung (top left) was the winner of the third season of Top Chef. The two chefs have been friends and colleagues for many years.

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Other Stuff

Compliments of the Chef: Pork Belly Benedict from K Restaurant

Pork Belly Benedict

I stopped in a few weeks ago to try K Restaurant’s (now regularly scheduled) Sunday brunch. 

I sampled the Pork Belly Benedict, and afterwards, I went into the kitchen and chef de cuisine Ryan McLaughlin showed me how he makes the yummy dish. He also agreed to share the recipe, which you’ll find below.

Take a look at the video, then give the recipe a try. For inspiration, stop by K and try the real deal.

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