Locations in Orlando

This place is like Orange Avenue and Thornton Park had a baby and let the Lake Eola swans raise it on their own. It's got just enough fratty energy to keep you buying drinks, but without the caterwauling and beer-can tossing that happens just up the street. There is a retro-VIP feel to this underground lounge, which is perfect for the burlesque shows produced by Baby Blue, so bring lots of singles.

Stardust started life as a video rental place that served coffee and over the years has morphed to serve the changing desires of the community. Among its many functions (work and study spot, café, live music venue, market host) and despite its ramshackle air, the ’dust is prized by anyone looking for a quality buzz. The bartenders of the Slanted and Enchanted Bar (in the big room) are given free rein to come up with inventive craft cocktails; the Scotch Bar (in the smaller room) stocks exquisite bottles; and the bottled beer and cider selection is choice. For many, it’s a home away from home.

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At first glance, a gay-owned business in the heart of Parramore may seem as incongruous as an Idaho senator in a Minneapolis airport bathroom, but not so in Buddy Dyer’s vision of the new Parramore. Here a pinch of city money, a dash of diversity and a whole lotta poured concrete is a recipe for urban renewal.

While Stonewall Bistro’s drab gray edifice is reminiscent of a gun shop, the inside is suggestive of a laid-back neighborhood bar complete with pool table, dart boards and an antique wine press that’s quite the conversation piece. It’s a casual vibe, made all the more so by motel lobby furniture and a menu of standard pub fare. Named after co-owner Rob Weigle, “Rob’s fabulous roast beef on rye sandwich” ($7.95) is jacked with horseradish and chive havarti, while the cheeseburger ($5.45), though not stellar, makes for a benign nosh. French fries top soggy beer-battered onion rings. If the excellent cheesecake made by Winter Garden’s Sweet Guys is available, go for it.

The bistro’s moniker refers to 1969’s Stonewall Rebellion, when gays and lesbians resisted a police raid on the Stonewall Inn in Greenwich Village. Given co-owner Steve Watkins’ affability, you can pretty much rule out any rioting here – unless a fight breaks out over the last piece of divine chocolate-chip cookie-dough cheesecake.

(Stonewall Bistro, 741 W. Church St.; 407- 373-0888)

Picture this: A smart-looking grill and tavern at Heathrow, part of an up-and-coming chain founded by a couple of Darden Restaurants refugees. We thought we knew the drill: big brews, plenty of animal protein and a menu that tastes like it was prepared by bookkeepers from corporate headquarters.

But we really loved Stonewood Tavern and Grill, and so does the neighborhood, even though the place has been open less than a month. Stonewood has become an instant player in the Lake Mary/Heathrow area. Part of its allure is the rustic elegance: The tavern and dining area are pulled together by stacked stone walls, rich wood tables and high-backed booths so plush you could take a nap in them. (And the jeans-clad waiters are so friendly, they probably wouldn't mind.) Lighting design adds to the feng shui; recessed into high ceilings, the lights illuminate the walkways, with a subtle spotlight aimed at the center of each table. The focus is on the meat lover's menu, highlighted by the many offerings that are smoked over an oak-wood grill.

But we really loved Stonewood Tavern and Grill, and so does the neighborhood, even though the place has been open less than a month. Stonewood has become an instant player in the Lake Mary/Heathrow area. Part of its allure is the rustic elegance: The tavern and dining area are pulled together by stacked stone walls, rich wood tables and high-backed booths so plush you could take a nap in them. (And the jeans-clad waiters are so friendly, they probably wouldn't mind.) Lighting design adds to the feng shui; recessed into high ceilings, the lights illuminate the walkways, with a subtle spotlight aimed at the center of each table. The focus is on the meat lover's menu, highlighted by the many offerings that are smoked over an oak-wood grill.

From the start it was clear that our attempts to have a linear conversation would be useless: Every time a fresh wave of handiwork arrived from the kitchen, we forgot whatever it was we were talking about.

From the start it was clear that our attempts to have a linear conversation would be useless: Every time a fresh wave of handiwork arrived from the kitchen, we forgot whatever it was we were talking about.

The "oak-grilled shrimp" appetizer ($7.45) is well worth the splurge; the bright-pink crustaceans were succulently steeped in tempting woodsy aromas, and they were excellent when dipped in the avocado-basil sauce. Attention also must be paid to "walla walla" fried onions ($5.95), which were jumbo onion sticks dipped in buttermilk batter, fried to a greaseless crisp and served with red-pepper sauce.

The "oak-grilled shrimp" appetizer ($7.45) is well worth the splurge; the bright-pink crustaceans were succulently steeped in tempting woodsy aromas, and they were excellent when dipped in the avocado-basil sauce. Attention also must be paid to "walla walla" fried onions ($5.95), which were jumbo onion sticks dipped in buttermilk batter, fried to a greaseless crisp and served with red-pepper sauce.

For an entree, you could fork over a bundle for the lamb chops ($19.95) encrusted with herbs or the "Pacific cliffs salmon" ($16.95) coated with almonds and brandied blueberry compote. But the sandwiches are excellent, too, and they come with heaps of fries. Or try the pan-seared grouper with ginger-wasabi mayonnaise ($8.45).

For an entree, you could fork over a bundle for the lamb chops ($19.95) encrusted with herbs or the "Pacific cliffs salmon" ($16.95) coated with almonds and brandied blueberry compote. But the sandwiches are excellent, too, and they come with heaps of fries. Or try the pan-seared grouper with ginger-wasabi mayonnaise ($8.45).

The tender and juicy "pork Adirondack" ($15.95), a tenderloin sautéed in white-wine mushroom sauce, is about as good as pork gets. And although it doesn't quite qualify as truly great, the scorching New York strip steak ($20.95) was still a source of pleasure. The prime-grade cut of beef was dry aged and sizzled with a bit of butter.

The tender and juicy "pork Adirondack" ($15.95), a tenderloin sautéed in white-wine mushroom sauce, is about as good as pork gets. And although it doesn't quite qualify as truly great, the scorching New York strip steak ($20.95) was still a source of pleasure. The prime-grade cut of beef was dry aged and sizzled with a bit of butter.

Service was great and collaborative; the whole team knew what they were doing, with the exception of a baked potato that arrived with the works on top, not on the side as requested.

Service was great and collaborative; the whole team knew what they were doing, with the exception of a baked potato that arrived with the works on top, not on the side as requested.

For a new entry, Stonewood carries the smell of success.

If there's one thing you don't want to smell when you're in a seafood restaurant, it's fish. Straub's Seafood in Altamonte Springs passed the sniff test on a recent visit. The longtime popular favorite also impressed us with outstanding service despite some glitches behind the scenes. The broiler was on the fritz on this particular Saturday night. Since many entrees are normally available broiled, this could have been a major problem. But our waitress handled the situation with aplomb and improvised by steering us toward menu items that could be baked, fried or mesquite-grilled instead.

The bread basket is so good that it competes with the appetizers. We were far less interested in the escargot ($6.95) than we were in sopping up the garlic-butter broth with our hot, oily, herb-crusted rolls. And the shrimp Rockefeller ($6.95) were topped with a heavy mixture of spinach and Monterey Jack cheese -- a little too heavy, but then that might have been due to being baked rather than broiled.

The bread basket is so good that it competes with the appetizers. We were far less interested in the escargot ($6.95) than we were in sopping up the garlic-butter broth with our hot, oily, herb-crusted rolls. And the shrimp Rockefeller ($6.95) were topped with a heavy mixture of spinach and Monterey Jack cheese -- a little too heavy, but then that might have been due to being baked rather than broiled.

When it came to choosing dinner, the menu was almost as helpful as our waitress. It details the flavors and textures of 28 kinds of fresh fish, from Boston scrod to Carolina rainbow trout. We chose Florida black grouper ($15.95), a premium variety which is not to be confused with blackened grouper. It was quickly seared on a mesquite grill, which sealed in the sweet flavors and maintained the firm texture. And although the "captain's platter" is a bit pricey ($21.95), it's a good way to sample two highlights: Steamed Florida lobster tail and mesquite grilled shrimp on a skewer. Both were superb. The platter normally comes with broiled scallops, so we substituted some crunchy, fried Ipswich clam strips. As far as we were concerned, you could skip all of the side items except one: The cole slaw was very creamy yet amazingly light, seasoned with a hint of celery salt.

When it came to choosing dinner, the menu was almost as helpful as our waitress. It details the flavors and textures of 28 kinds of fresh fish, from Boston scrod to Carolina rainbow trout. We chose Florida black grouper ($15.95), a premium variety which is not to be confused with blackened grouper. It was quickly seared on a mesquite grill, which sealed in the sweet flavors and maintained the firm texture. And although the "captain's platter" is a bit pricey ($21.95), it's a good way to sample two highlights: Steamed Florida lobster tail and mesquite grilled shrimp on a skewer. Both were superb. The platter normally comes with broiled scallops, so we substituted some crunchy, fried Ipswich clam strips. As far as we were concerned, you could skip all of the side items except one: The cole slaw was very creamy yet amazingly light, seasoned with a hint of celery salt.

If you order dessert, let it be coconut-banana cream pie ($3.95), which might as well be called "mile high pie" because it's a daunting portion of banana filling topped with thick, whipped cream and toasted coconut.

If you order dessert, let it be coconut-banana cream pie ($3.95), which might as well be called "mile high pie" because it's a daunting portion of banana filling topped with thick, whipped cream and toasted coconut.

If you want a trendy, flashy atmosphere to accompany your seafood, you'll have to head to Bahama Breeze. In the absence of a slick, corporate decorating budget, Straub's Seafood is refreshingly devoid of themes or concepts -- just a few tropical prints and a couple of seashell lampshades. It's the kind of setting you don't notice, especially after the seafood arrives.

We are a full-service nightclub specializing in nightly events, including live music, DJs and dancing.

Except for the music, we liked almost everything about Sushi House, which is so tiny it might as well be called Sushi Nook. Please, please, we silently begged through an otherwise fine dinner, make someone turn off the Japanese pop versions of Kylie Minogue and Devo tunes.

But if you can stomach peppy music with indecipherable lyrics, the rest is highly palatable. The sushi is luscious and ocean fresh. Team some Kirin beer with the natural resources for a satisfying combination that we enjoyed on our visit.

But if you can stomach peppy music with indecipherable lyrics, the rest is highly palatable. The sushi is luscious and ocean fresh. Team some Kirin beer with the natural resources for a satisfying combination that we enjoyed on our visit.

Sushi House is unassuming in contrast to its high-profile neighbor, the Outback Steakhouse. Both are in a shopping "island" on the outer fringes of the Florida Mall property. The steak aromas were tantalizing as we made our way through the parking lot. But we got over any temptations once we stepped inside Sushi House. There we found a microcosm of delicate colors and culinary simplicity, based on a menu of sushi, sashimi, teriyaki and traditional Japanese (soba) noodle dishes.

Sushi House is unassuming in contrast to its high-profile neighbor, the Outback Steakhouse. Both are in a shopping "island" on the outer fringes of the Florida Mall property. The steak aromas were tantalizing as we made our way through the parking lot. But we got over any temptations once we stepped inside Sushi House. There we found a microcosm of delicate colors and culinary simplicity, based on a menu of sushi, sashimi, teriyaki and traditional Japanese (soba) noodle dishes.

Oddly, the waitress left only one menu at our table. We tried sharing, but then my friend got another one from the vacant hostess station. When the waitress came to take our orders, my friend said he was leaning toward the "sushi deluxe" sampler entree ($16.95), but we needed a few more minutes to decide.

Oddly, the waitress left only one menu at our table. We tried sharing, but then my friend got another one from the vacant hostess station. When the waitress came to take our orders, my friend said he was leaning toward the "sushi deluxe" sampler entree ($16.95), but we needed a few more minutes to decide.

About 10 minutes later, the waitress delivered the "sushi deluxe" to my guest and asked if I had decided on an entree. This was strange, but I went ahead and placed my order. Then we shared his entree as an appetizer while we waited for the rest of the food. The sampler was an extensive collection of California rolls combined with a dozen varieties of tuna, yellowtail, whitefish, octopus, crab, smelt roe and more. All of the preparations were exquisite and fresh.

About 10 minutes later, the waitress delivered the "sushi deluxe" to my guest and asked if I had decided on an entree. This was strange, but I went ahead and placed my order. Then we shared his entree as an appetizer while we waited for the rest of the food. The sampler was an extensive collection of California rolls combined with a dozen varieties of tuna, yellowtail, whitefish, octopus, crab, smelt roe and more. All of the preparations were exquisite and fresh.

About 15 minutes later, out came my tempura seafood combination ($14.95), a delicately battered and fried collection of tuna, salmon, yellowtail, scallops and shrimp. We also savored the sushi made with grilled teriyaki pork ($3.75). And among dozens of choices for sushi a la carte, we particularly liked the "dragon roll," a rich taste of eel, avocado, roe and cucumber ($7.50).

About 15 minutes later, out came my tempura seafood combination ($14.95), a delicately battered and fried collection of tuna, salmon, yellowtail, scallops and shrimp. We also savored the sushi made with grilled teriyaki pork ($3.75). And among dozens of choices for sushi a la carte, we particularly liked the "dragon roll," a rich taste of eel, avocado, roe and cucumber ($7.50).

Despite the cheesy pop music and the service mistake, we'll return to sample more of the menu the next time we're in the area. Among the crop of small, family-owned Japanese restaurants near the south Trail, the cuisine at the Sushi House holds its own and then some.

Check website for current menu, and check Facebook and Instagram for daily specials, including to-go cocktails.

We all shed a wasabi-tinged tear when Oyaji shut its doors after more than a decade of serving some of the finest sushi in the city. Its hidden-gem status lent further cause among sushi cognoscenti, not to mention the contingent of Japanese patrons, to keep their fishy yaps shut when it came to spreading the word about the place.

But dry your weary eyes and prick up your ears, dear readers, because Ochiai Hidehiko, head blade at Sushi Tomi, is poised to step into the role relinquished by Takashi Hayakawa. So Sushi Tomi's digs are about as inviting as a badly lit basement apartment and its proximity to a Super Wal-Mart doesn't exactly entice ' such annoyances don't seem to bother diners here, a good number of whom, I'm happy to report, are of Japanese descent. You'll hear murmurs of 'Ita-dakimasu,â?� the pre-meal Japanese utterance akin to saying grace, followed by cries of 'Oishi!â?� (delicious!), thanks to the healthy sampling of sushi and authentic Japanese fare offered.

Having been denied the pleasure of nibbling on gyoza ($4), those delectable little potstickers they had just run out of, we opted for the gyu tataki ($8.50) instead ' buttery soft slices of rare beef dressed with scallions and sparked with lemony ponzu. Suffice it to say, the Lucky Cat atop the sushi bar shone a little culinary beneficence on us. I wish I could say the same for the overly pasty sweet purple potato tempura ($4.50) and the small bowl of soggy edamame ($3.50), but the sushi is what people come here for, and in that respect Hidehiko, former head chef at Ran-Getsu on I-Drive, doesn't disappoint.

His sunshine roll ($9.50) was described as 'a mouthful of awesomeâ?� by my dining partner, and I couldn't have agreed more. The colorfully impressive bundle of tuna, salmon, yellowtail and whitefish rolled in a wheel of crunchy cucumber made an emphatic impression ' it was certainly one of the finer rolls I've sampled in the city. Aesthetics played a part in the samurai roll ($9.75) as well, the soft shell of avocado molded atop spicy tuna being a must for those who like a little fire with their flair.

My favorite was the impeccably carved fatty tuna nigiri (market price) which felt like foie gras on the palate. I could've downed a dozen of these toro alone ' a prospect I'm seriously considering on my next visit. Sesame overwhelmed the well-formed cherry dragon roll ($10.95), but the mix of eel, tuna, cucumber and spicy mayo created a warm and delicate balance of flavors.

While the maraschino cherry and whipped cream were superfluous embellishments to the red bean ice cream ($3.50), the icy treat's essence is just what you want in your mouth when walking out the door. Partly frozen, partly creamy tempura cheesecake ($4.75) was marred by inconsistent texture and temperature, and left me with an undesirable heaviness antithetical to the typical sushi-going experience. Then again, from the kind and charming staff and the reasonable prices to the hideously colored walls and the exceptional rolls fashioned by chef Hidehiko, Sushi Tomi is anything but typical.

Of late, there's been much to-do made about extravagant sushi experiences in big cities for which diners shell out $350 or more – per person! Is it worth it? Many say yes, and it's all about the quality of the ingredients. Fresh ingredients. After all, those tasty Japanese sculptures we've come to know and love are simply formed from perfectly cooked rice and raw fish – the rest is culinary magic.

While elitists are willing to climb the price ladder in search of the very best, chef Norihito Shimooka has appealed to sushi lovers at the other end of the cost spectrum. At his Sushiology, a hole-in-the-wall operation behind a mega gift store on I-Drive – the drag that's famous around the world for its bargains – nothing on the menu is more than $6.50.

Shimooka is a native of Tokyo and worked as a sushi chef in Japan for about 10 years before migrating to Miami, where he worked for another decade. Last year, the chef headed here to open what he hopes will become the flagship in his sushi enterprise. With modern orange accents, the worn-in establishment is set up for takeout and delivery, though you can grab one of the tables (three inside, two outside). Were it more polished, Sushiology could become a tasteful chain – kind of a Starbucks for sushi. As it is, this is not a place to sit and linger, but it's comfortable enough to wait for a to-go order or dine quickly before dashing off to Wet 'n Wild or whatever else lures people to this touristy part of town.

There are no surprises at Sushiology, just familiar flavors put together faster and cheaper for a respectable result. So even if the rice was a tad stale and dry, as if it had been pre-rolled and left to sit for a while, what can you expect for this kind of money?

My study of Sushiology began with seaweed salad ($3.25), a mix of bright-green wakame seaweed tossed in a light dressing of sesame oil and rice wine vinegar. Their edamame ($2.75) were exceptionally satisfying – the pale green pods were tender with the slightest resistance of crunch, and salt crystals were speckled over the top.

In the cooked department, the gyu don ($5.50) turned out to be a hot, hearty bowl of thin-sliced beef over rice that kept me asking for more. The chicken teriyaki adaptation of the same ($5) was almost as pleasing, though the chicken was dry and there was too much sweet teriyaki sauce.

Not so pleasing was the bland tuna tataki ($5.50) – pieces of ginger and scallion scattered among ruby-red hunks of raw tuna – a dish that lacked character as a whole. (And do be aware that the bright red color of the tuna is actually produced artificially by pumping the meat full of carbon monoxide.)

The rolls at Sushiology are another story: A great value for the quality, most are priced in the $3.50 range. The California roll ($3) rivals the better grocery-store varieties, and maybe even comes out ahead. My favorite was the vegetarian roll ($4) with cool cucumbers, avocado, sweet carrot, spinach and pickled gourd. Another winner was the rather unsophisticated volcano ($6.50), a California roll topped with a baked scallop and heavily drenched with a thick mayonnaise sauce.

Eating at Sushiology was a lesson in the range of quality, quantity and price that sushi restaurants can span. I'm not giving up my aspirations to someday whisk myself off to New York City for an obscenely priced epiphany at five-star Masa, but maybe I'll get there sooner by saving money on this low-dollar sushi outlet.

Since we're having to broaden our knowledge about exotic countries these days, it's probably a good time to note that Thailand (the former Siam, a culture shaped by Chinese, Indian, Cambodian and Malaysian influences -- yet apart from them) is a huge place. Narrowing "Thai food" down to pad thai and green curry is like saying that "American food" is New England clam chowder and grits. There are enough regional variations in Thai cuisine to fuel 100 more restaurants, and the variations at Sawadee Thai are welcome.

Sawadee Thai opened in February without much fanfare. Nestled between a Domino's Pizza and a chrome-wheel store, it doesn't have the dazzle of the nearby Hooters, and you may miss it. But it seems to be a popular place for area residents. This was previously 1st Wok, and there's an incongruous remnant of a sushi bar hidden in the corner. It's a small, strip mallish place, nicely lit with deep gold walls and a lovely terra cotta tile floor.

Sawadee Thai opened in February without much fanfare. Nestled between a Domino's Pizza and a chrome-wheel store, it doesn't have the dazzle of the nearby Hooters, and you may miss it. But it seems to be a popular place for area residents. This was previously 1st Wok, and there's an incongruous remnant of a sushi bar hidden in the corner. It's a small, strip mallish place, nicely lit with deep gold walls and a lovely terra cotta tile floor.

The menu is large enough to make choices difficult. Tod mun pla ($3.99), small fishcakes similar to the stuffing inside dumplings, comes mingled with cool sliced cucumber in a sweet vinegar and spicy red- pepper dressing. Papaya salad (som tam, $4.99), a very typical Northeast Thailand appetizer, starts out light and crispy, the spaghetti strands of green papaya hiding the fact that it is one hot dish. With anything on the menu, unless you're a pepper fanatic, even the "mild" setting may be too high in spiciness.

The menu is large enough to make choices difficult. Tod mun pla ($3.99), small fishcakes similar to the stuffing inside dumplings, comes mingled with cool sliced cucumber in a sweet vinegar and spicy red- pepper dressing. Papaya salad (som tam, $4.99), a very typical Northeast Thailand appetizer, starts out light and crispy, the spaghetti strands of green papaya hiding the fact that it is one hot dish. With anything on the menu, unless you're a pepper fanatic, even the "mild" setting may be too high in spiciness.

Crispy fish with lemongrass ($12.95) is a simple white fish (I believe it was pollack that night, but it changes with the market), flour-coated and fried, served atop peppers and onions, with a pleasantly spicy coconut milk and peanut-curry sauce. Ask for the sauce on the side to let the fish stay crispy longer, and order the fish filleted instead of whole.

Crispy fish with lemongrass ($12.95) is a simple white fish (I believe it was pollack that night, but it changes with the market), flour-coated and fried, served atop peppers and onions, with a pleasantly spicy coconut milk and peanut-curry sauce. Ask for the sauce on the side to let the fish stay crispy longer, and order the fish filleted instead of whole.

I'm getting rather fond of duck and, if you order the duck with basil ($14.95), you'll understand why. Thai rice is at its best when soaking up liquids, and it served its purpose well with this rich, lime and basil-flavored sauce and savory combination of dark duck meat and spinachlike basil leaves. They do have the standards -- pad thai ($8.95) and summer rolls -- and they are also good.

I'm getting rather fond of duck and, if you order the duck with basil ($14.95), you'll understand why. Thai rice is at its best when soaking up liquids, and it served its purpose well with this rich, lime and basil-flavored sauce and savory combination of dark duck meat and spinachlike basil leaves. They do have the standards -- pad thai ($8.95) and summer rolls -- and they are also good.

The young staff is casually attentive beyond expectations. I was asked about every permutation of my order -- how spicy, how much rice. I attempted to order an eggplant dish, but they were out of eggplant. They were also out of takeout menus, and were unable to take American Express when I was there. Hope-fully the "outs" won't get in the way of the good stuff.

A 22-seat restaurant modeled after a dinner party gives one of the more interesting dining experiences in the city. A sumptuous five-course meal with hors d’oeuvres and wine pairings await those willing to foot the all-inclusive $100 per person bill; some wine choices can be puzzling, but the food is deftly and deliciously executed.

We didn't review this location, but here's our take on their sister location: "Winter Park finally gets a straight-up Indian restaurant, and Tamarind's familiar, fiery and focused dishes are worthy of the hamlet's food-driven denizens. Samosas and sizzling tandoor-fired lamb chops are the way to start; sample the "Tamarind special chicken" and bold salmon tikka for mains; then end with exotic falooda kulfi, ice cream made of condensed milk, rose syrup and crushed pistachios. Beware potholes when negotiating the Kmart plaza parking lot."

Winter Park finally gets a straight-up Indian restaurant, and Tamarind's familiar, fiery and focused dishes are worthy of the hamlet's food-driven denizens. Samosas and sizzling tandoor-fired lamb chops are the way to start; sample the "Tamarind special chicken" and bold salmon tikka for mains; then end with exotic falooda kulfi, ice cream made of condensed milk, rose syrup and crushed pistachios. Beware potholes when negotiating the Kmart plaza parking lot.

One of the few bars downtown you can depend on for live music every night, Tanqueray’s provides all the funk, jazz and blues you can handle, including a talented crop of locals like Thomas Wynn or RJ Harman performing regularly.