Feed­ing the South­ern Soul

Where Orlando - - The Guide -

In the past few years, our celebrity chefs and lo­cally owned eater­ies have em­braced the farm-to-ta­ble move­ment, and with that, Or­lando’s South­ern roots. You’ll find an ar­ray of down-home, com­fort food with a mod­ern, Florida twist and fresh in­gre­di­ents from places like Soco, Cask & Larder, Emeril’s and the COOP. Ho­tels are also servin’ up some South­ern good­ness with the B Re­sort’s Amer­i­can Q, the Ritz-Carl­ton’s High­ball & Har­vest and the Four Sea­sons’ PB&G. Y’all go sam­ple those shrimp ‘n grits, chicken and waf­fles, boiled peanuts and turnip greens.

BO­HEMIAN BAR AND GRILL‒ Amer­i­can. An­gus burg­ers and steaks are coun­tered with chopped sal­ads and flat breads. Start with a fresh, spe­cialty cock­tail. Open daily for B, L, D. www.cel­e­bra­tionho­tel.com. Bo­hemian Ho­tel, 700 Bloom St., 407.566.6000. CEL­E­BRA­TION TOWN TAV­ERN‒ Amer­i­can. Spe­cial­izes in New Eng­land-style foods such as fish and chips. Sit out­side for a re­laxed vibe on the lake­front Open daily for L,D. www.the­cel­e­bra­tiontown­tav­ern.com. 721 Front St., 407.566.2526. COLUMBIA RESTAU­RANT‒ Span­ish. Paella and beef round stuffed with chorizo are sta­ples of this up­scale chain that de­buted in Tampa’s Ybor City more than 100 years ago. You’ll dine in Mediter­ranean style, sur­rounded by hand-painted Span­ish tiles and fam­ily pho­to­graphs. Open daily for L, D. www.columbiarestau­rant.com. 649 Front St., 407.566.1505. FUEGO ‒ Span­ish. Span­ish tapas are the spe­cialty, but the di­verse menu of­fers Peru­vian and other Latin cui­sine along with a large wine list and spe­cialty cock­tails. www.melia.com. Meliã Or­lando Ho­tel, 225 Cel­e­bra­tion Place, 407.964.7000.

AMER­I­CAN Q ‒ Bar­be­cue. Peel-and-eat shrimp and a huge salad bar are served from the flatbed of a vin­tage truck. Bar­be­cue fa­vorites in­spired from Carolina to Kansas City are carved ta­ble­side. www. bho­tel­san­dresorts.com. B Re­sort & Spa, 1905 Ho­tel Plaza Blvd., 407.828.2828. BENI­HANA‒ Ja­panese. Chefs en­ter­tain as they pre­pare steak, chicken, lob­ster, scal­lops and shrimp at your ta­ble. Tep­pa­nyaki-style cooking. Open daily for L, D. www.beni­hana.com. Hil­ton Ho­tel, 1751 Ho­tel Plaza Blvd., 407.827.4865. BON­GOS CUBAN CAFÉ‒ Latin. Glo­ria and Emilio Este­fan’s award-win­ning restau­rant is the go-to place for au­then­tic Cuban cui­sine and mo­ji­tos. Live mu­sic starts nightly at 6 pm. Open daily for L, D. www. bon­goscuban­cafe.com. Down­town Dis­ney, 1498 E. Buena Vista Drive, 407.828.0999. BULL & BEAR STEAK­HOUSE‒ Steak. Hide away in a posh, club-like set­ting and tuck into hearty por­tions of An­gus beef, grilled wild salmon, or a dou­ble-rib Colorado lamb chop. Choose from an im­pec­ca­ble wine list or sip on a sin­gle-malt scotch. Open for D. www.bul­land­bearor­lando.com. 14200 Bon­net Creek Re­sort Lane, 407.597.5500. CAPA‒ Span­ish. This 17th-floor rooftop steak­house and bar of­fers a range of cui­sine with a Span­ish twist. The restau­rant fea­tures an open kitchen, wood-burning grill and out­door seat­ing for views of Dis­ney fire­works. D. www.foursea­son­sor­lando.com. Four Sea­sons, 10100 Dream Tree Blvd., 407.313.7777. CHEF MICKEY’S‒ Char­ac­ter Dining. Break­fast fea­tures Chef Mickey, Min­nie, Chip ’n’ Dale and Goofy. Don­ald Duck joins the lineup at din­ner. Bring your au­to­graph books. Open daily for B, D. Reser­va­tions re­quired. www.dis­ney­world.com. Dis­ney’s Con­tem­po­rary Ho­tel, 4600 N. World, Drive, 407.939.3463. DEEP BLU SEAFOOD GRILLE‒ Seafood. Ex­pert chefs pre­pare din­ners of fresh seafood, sushi and more in an open kitchen. Pri­vate dining avail­able upon re­quest for spe­cial oc­ca­sions. www.wyn­d­ham­grandor­lando.com. Wyn­d­ham Grand Or­lando, Bon­net Creek, 14651 Ch­e­lo­nia Park­way, 407.390.2300. HEM­ING­WAY’S‒ Latin/Latin Amer­i­can. The cul­ture and cui­sine of Ernest Hem­ing­way’s trav­els are the in­spi­ra­tion for many of the dishes here. Save room for the key lime pie. www.grand­cy­press.hy­att.com. 1 Grand Cy­press Blvd., 407.239.3854.

Pork belly buttermilk bis­cuits with jalapeño jelly at

down­town’s Soco

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