Wine 4 Oysters Bar & Bites, the restaurant and raw bar from East Orlando, has opened its second location in Bay Hill Plaza on Turkey Lake Road in the Restaurant Row District. There are some differences between the two W4Os: the new location has a full liquor bar but a more compact menu, though the roster of oysters is still robust.
The biggest difference between the two is that the Bay Hill Plaza location shares a space with King Cajun Crawfish even though they are separately owned. But as Tatiana Golenkova, who owns the Wine 4 Oyster with her husband, Andrey Makhotin, told me, this sort of setup is becoming more common – think of it as a mini food hall – and has advantages such as being able to use each other for overflow seating. Also, customers can order from either restaurant’s menu despite where they happen to be seated.
But there’s plenty on Wine 4 Oysters’ menu to keep you satisfied.
On my recent visit, my dinner guest and I shared the raw oyster sampler (after I downed a “Gulf of Mexico” oyster shooter, a mollusk in a shot glass of tequila with a lemon chaser). The sampler had two each of oysters stopped with Prosecco granita; jalapeños and garlic; cured salmon and creme fraiche; and seaweed. Hard to choose a favorite.
Something else new to the menu is house-made chicken liver pate, a wonderfully rich mousse that was perfect on the toasted bread that accompanied the crock.
I also had the aji tuna tacos, served in griddled tortillas with lettuce, guacamole and pico de gallo. The hefty hunks of lightly seared tuna were deliciously fresh.
For dessert, an artful slice of bird’s milk cake, a Russian confection of marshmallow-textured mousse topped with chocolate ganache.
A long bar is the focal point of the restaurant, and the best place to sit, though there are some conventional tables (not to mention the space at King Cajun Crawfish). When I visited, the restaurant was full and lively It’s quickly become a popular gathering spot for Dr. Phillipians.