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Recent Reviews and Restaurant News

Written By Scott Joseph On September 2, 2021

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News from the Flog  

Recent Reviews

RusTeak Thornton Park

Rusteaktp sign

I’m wondering if there’s a sign maker in town that keeps a template at the ready for the marquee that hangs on the corner of the building at 101 S. Eola Drive. It’s touted Mucho Tequila and Tacos, Muddy Waters, and most recently the Menagerie in the past 10 or so years.

Now it reads RusTeak, the newest occupant of the corner restaurant space that recently relocated from its College Park location.

I reviewed that restaurant in November of 2014 and the original, in Ocoee, the year before that. Both were enjoyable experiences, with above average food and good service (in the case of the College Park RusTeak it was a little too good).

But for some reason, the Thornton Park RusTeak had me thinking it was a restaurant run by newbies who were still trying to figure how everything works. Instead of above average food, it was mostly just average.

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Las Carretas

carretas ext

When I first saw that a Mexica restaurant called Las Carretas was opening in Winter Park, I figured it was a reboot of a restaurant with the same name that occupied a building on South Semoran Boulevard in Orlando a half dozens years or so ago.

But apparently not. The Winter Park restaurant, whose name means the carts, is a first endeavor for the owners, I was told. And as a first effort they’re doing a fine job.

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Other Stuff

Cheese To Share (but you don’t have to) will open with Marketplace at Avalon Park Sept. 18

Cheese Share Torres

The much-anticipated Marketplace at Avalon Park has finally announced an opening date – Sept 18 – and when that date rolls around, Cheese to Share will be among the vendors in the upscale food hall.

This will be a second location for Cheese to Share, which opened in Mount Dora in 2019. The shop is owned and operated by Luis and Erika Torres, pictured at top, along with their son, Luis, and will feature cheeseboards that customers can watch being assembled through the glass behind the counter. “We’re very artistic with our cheeseboards,” said the younger Luis Torres.

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What to order from Big Fin Seafood Kitchen’s Magical Dining menu

Bigfinmag

Visit Orlando’s Magical Dining is underway, running through Oct. 3, and I’m bringing you some of my recommendations over the next few days.

Next up: Big Fin Seafood Kitchen

Above you’ll see the Magical Dining choices for the first and last course. If you want to go straight for the best bang for your buck, you’ll order the clam chowder and the cheesecake. (True, the house salad is the same price as the chowder but I’ll always choose a chowder over a salad.)

Now let’s take a look at the entrees.

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Virtual Dining Concepts partners with NASCAR to offer racetrack eats

NASCAR Refuel 2

If you’ve ever thought to yourself that the only bad thing about the NASCAR experience is that you can only have food from the track concession stands on race days, I’ve got big news for you.

Virtual Dining Concepts, the not-a-ghost-kitchen project from Robert Earl, announced Friday that it is partnering with NASCAR and DoorDash to offer NASCAR Refuel, a delivery-only virtual restaurant brand.

NASCAR Refuel, a restaurant that does not exist but somehow has dozens of locations, will offer favorites from various NASCAR racetracks, including the Daytona Firecracker Dog, the Talla-mento Dogwich and the Darlington Pimento Cheese Sandwich. Other menu items include the Lap Dog (get it?), a Mac Dog, and a Victory Lane Burger Dog, designed, apparently, for those people who can’t decide between a burger and a hot dog and want to get both in the same bun.

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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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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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