Locations in Orlando

It was a snack bar before it was Terrace on Lake Eola, 903 CitySide, Erik's on Eola or, as it's currently known, Relax Grill, but the one facet that's drawn patrons to the site on the northwest corner of Lake Eola is, well, the site itself. Towering oaks, dog-walkers, joggers and feathered quackers offer enough lakeside distractions and amusements to keep the courtyard seats filled, as does a modest selection of beer and wine. The food has never really wowed, no matter the café's name, but the view is unprecedented in the city, and for al fresco diners, that aspect, like the fare, carries a lot of weight.

Take the Mediterranean veggie combo ($11), for instance. The two-platter appetizer came with healthy portions of hummus, tzatziki, red pepper'nut dip, tabouli, pita and a trio of bulbous falafel, not to mention slices of cucumber and tomatoes. All items lived up to expectations, but my fave was the garlicky red pepper dip. The falafel, though good, lacked the sort of moistness I've come to expect, and the absence of tahini was an unconscionable omission, particularly given the chef's Syrian roots (thus the restaurant's emphasis on Mediterranean fare). A deep pool of balsamic vinaigrette was the only sour note to an otherwise fresh and crisp Greek salad ($7), a complimentary offering with any of the entrees.

But after gawking at a few pooches and watching a pair of fattened ducks waddle onto the path then fearlessly honk at startled couples out for a stroll (highly amusing), we turned our attention to the fattened chunks of the chicken kebabs ($11). The skewer of meat was simply seasoned, yet flavorful, and sat atop a bed of fluffy yellow rice with grilled seasoned peppers and onions. They're not the finest chicken kebabs in town ' that title belongs to Kabbab House in MetroWest ' but they made for an enjoyable nosh. A mediocre big burger ($9) proved that the kitchen was far more adept at the Mediterranean dishes than domestic ones. Furthermore, the limp crinkly fries on the side lacked any semblance of crisp.

It was far easier to stomach the hot apple dumpling ($6) than it was the live jazz of smooth variety, though both were equally syrupy. The menu said a light, refreshing fruit parfait ($5) was to come with strawberries and blackberries, but the latter were entirely absent from the cream-filled glass.

Relax Grill is a three-partner venture led by Sam Chatah, who managed Erik's on Eola before it ceased operations. The fact that the city of Orlando is charging Chatah a paltry $1,000 per month in rent should help his efforts in keeping the open-air café financially viable.

Admittedly, after hearing complaints of slow service, I thought perhaps the 'Relaxâ?� in Relax Grill was being used as an excuse to justify a sluggish disposition, but in my experience, the service was leisured and friendly and the fare certainly respectable. For now, Relax Grill seems to have all its ducks in a row.

Hero, hoagie, wedge, bomber, grinder, po' boy, torpedo, submarine, zep -- whatever you call them, the problem with a takeout sandwich is that by the time you get it home, the bread is all soggy and limp.

So plan on staying when you order any variety at Rhino Subs, the yellow building at 805 Lee Road, and then get comfortable at the umbrella-covered tables. Because fresh from the oven is the best way to appreciate the hot sandwiches that are the high point of this new endeavor from the experienced owner of Straub's Seafood.

So plan on staying when you order any variety at Rhino Subs, the yellow building at 805 Lee Road, and then get comfortable at the umbrella-covered tables. Because fresh from the oven is the best way to appreciate the hot sandwiches that are the high point of this new endeavor from the experienced owner of Straub's Seafood.

Step up to the window and order steamy varieties like the "explorer," with smoked turkey, sautéed mushrooms and Swiss cheese, or the "outfitter," with roast beef, ham and turkey. On the cold front, several concoctions are offered, and even though the sign still offers it, ice cream is, alas, no longer available.

An inordinately long period of time passed before the space that once housed the widely lauded Trastevere Ristorante in Winter Park finally found itself another tenant. It had seemed Jasmine's would be that place, but cost overruns and other factors shut it down before it even opened. So Rocco Potami, who has more than 30 years experience in the restaurant business, and international restaurateur Enrico Esposito took over the space, dumped $600,000 into remodeling the interior and built a brand-new kitchen to bring it up to code. That's a hefty investment for a place that isn't exactly conspicuously located, though a recently mounted marquee and additional signage should help catch the attention of commuters driving along busy Orlando Avenue.

Nevertheless, the duo's commitment is a testament to their dedication in establishing Rocco's on the city's dining scene. 'You only get out what you put in,â?� so the saying goes, and Potami and Esposito have put a lot into making their trattoria as soothing and inviting as (lots of) money can buy. By that I mean polished travertine tile floors bathed in a hushed luminescence, laundered white tablecloths, modern art on cappuccino-colored walls and all the dark-wood trimmings and furnishings a 170-seat restaurant will allow. Arched brick-framed windows looking out into the courtyard are a nice Etruscan touch and give the place an air of comfortable modesty ' a tone the pair of expressive cheek-peckers take pride in setting.

Another source of pride is chef Juan Mercado, a protégé of noted chef Massimo Fedozzi, whose creative Ligurian dishes had locals flocking to Universal's Portofino Bay Hotel. Under Fedozzi's tutelage, Mercado honed the art of preparing regional Italian fare.

Coastal regions of Italy, particularly Veneto, are well-represented in the insalata di frutti di mare ($12), plump curls of shrimp, rounds of calamari and moist slices of scallops washed in a 'secret marinadeâ?� of lemon juice, garlic and flecks of Italian herbs and served inside a large sea-scallop shell. Aesthetically, it's as though Mercado is paying homage to Botticelli; culinarily, the dish is worthy of being served to a goddess.

Another Venetian delicacy, carpaccio con arugula ($12), wasn't as worthy. The gossamer-thin slices of beef drizzled with truffle oil are artfully arranged, but just too bland on the whole. A topping of refreshing rocket salad, capers, shaved parmesan and lemon vinaigrette completed the dish.

Pasta e fagioli ($6) is done in the Neopolitan style, its hearty broth of cannellini beans and chewy rounds of pasta served in an oversized bowl. The soup had the desired consistency ' thick, not mushy ' but it could've used a little more garlic and seasoning to elevate the flavors.

For my entree, I opted for a northern Italian delicacy, and one of Mercado's signature dishes, the lombata di vitello alla Milanese ($29). The bone-in veal chop is first flattened like a cartoon character, then brought to life with a light, crisp golden-brown breading. Diced tomatoes, arugula, radicchio, lemon juice and balsamic vinaigrette provide the requisite zing.

Seeing that Rocco's is billed as an Italian 'grille,â?� it seemed appropriate to sample some meat seared over an open flame, like the pollo alla griglia con erbette ($15). This simple dish of herb-marinated chicken breast served over mashed potatoes is impeccably executed, each succulent morsel nicely complemented with intermittent bites of caramelized shallots.

Desserts are, in a word, heavenly. If you're a fan of tiramisu ($6.50), the lady fingers served here will roll your eyes to the back of your head. The glass of divine indulgence is rich, creamy and an exquisite ending to your meal. If you're so inclined, a chocolate version is also offered. I also savored a scoop of luscious milk gelato ($2.50), the deliciously dense ice cream being ideal for diners who d

Top-shelf tequila and thumping music makes this Dr. Phillips taqueria more bar than restaurant, but there are pockets of goodness to be found on the mostly Tex-Mex menu. Tableside-prepared guac is tasty (though overpriced); chorizo, spicy beef and mushroom tacos and chomp-worthy; cheesy corn on the cob and pulled pork enchiladas warrant a try. You'll relish every bite of the freshly fried churros.

It's not that we weren't given a thoroughly warm welcome. And sure, at least half of the customers that night were women. Even the restaurant is named after a woman. But my girlfriend and I agreed: Ruth's Chris Steak House has the definite vibes of a "guy" restaurant.

The whole place is steeped in masculine energy. It's all clubby and private, with lustrous mahogany woods, low lighting, starched white linens on the tables, and secluded booths with swinging doors. The portions are massive, and the prices will hit you in the wallet big time, unless, of course, you're there with an important client on a business expense account. Although dinner for two can easily climb upward of $100, it's a carnivore's dream, steak at its very finest.

The whole place is steeped in masculine energy. It's all clubby and private, with lustrous mahogany woods, low lighting, starched white linens on the tables, and secluded booths with swinging doors. The portions are massive, and the prices will hit you in the wallet big time, unless, of course, you're there with an important client on a business expense account. Although dinner for two can easily climb upward of $100, it's a carnivore's dream, steak at its very finest.

This New Orleans-based chain deals only with corn-fed Hereford cows. Meats are aged several weeks for added flavor and tenderness. Each cut is seared on an 1,800-degree grill, hot enough to fire pottery, which quickly seals the meat and locks in juices. They arrive at your table sizzling in butter. The results are sometimes so tender that a steak knife isn't necessary to dig in; a mere fork will do.

This New Orleans-based chain deals only with corn-fed Hereford cows. Meats are aged several weeks for added flavor and tenderness. Each cut is seared on an 1,800-degree grill, hot enough to fire pottery, which quickly seals the meat and locks in juices. They arrive at your table sizzling in butter. The results are sometimes so tender that a steak knife isn't necessary to dig in; a mere fork will do.

Our waiter greeted us by our party's name, which he evidently got from the host at the front door. It was a small touch that helped us to relax. He steered us through the menu, making informed suggestions. We had an excellent barbecued shrimp appetizer ($8.95), which was sautéed in a sauce of reduced white wine, butter, garlic and spices. We also had a dish that was generously loaded with escargot and hearts of artichoke ($8.25) sautéed in white wine with heaps of scallions and mushrooms.

Our waiter greeted us by our party's name, which he evidently got from the host at the front door. It was a small touch that helped us to relax. He steered us through the menu, making informed suggestions. We had an excellent barbecued shrimp appetizer ($8.95), which was sautéed in a sauce of reduced white wine, butter, garlic and spices. We also had a dish that was generously loaded with escargot and hearts of artichoke ($8.25) sautéed in white wine with heaps of scallions and mushrooms.

Our waiter described the "cowboy rib-eye special" ($29.95) in such tempting detail that we couldn't resist. It weighed in at a jaw-dropping 22 ounces and was indeed extremely flavorful, drawing some of its impact from the bone, which was left intact. It was seared to medium-cooked perfection with a bright pink center, just as we requested. We also ordered a trio of lamb chops ($29.95), which were delicately marbled and extremely juicy, served with a pot of "emerald mint" dressing.

Our waiter described the "cowboy rib-eye special" ($29.95) in such tempting detail that we couldn't resist. It weighed in at a jaw-dropping 22 ounces and was indeed extremely flavorful, drawing some of its impact from the bone, which was left intact. It was seared to medium-cooked perfection with a bright pink center, just as we requested. We also ordered a trio of lamb chops ($29.95), which were delicately marbled and extremely juicy, served with a pot of "emerald mint" dressing.

There are eight ways to have potatoes at Ruth's, from mashed with roasted garlic to au gratin. We went with the Lyonnaise treatment ($4.50), sliced and sautéed with onions. Back home, we call them fried potatoes, but Ruth's version was handled skillfully. The tenderly steamed asparagus is another good choice, served with a delicate Hollandaise sauce ($6.95).

There are eight ways to have potatoes at Ruth's, from mashed with roasted garlic to au gratin. We went with the Lyonnaise treatment ($4.50), sliced and sautéed with onions. Back home, we call them fried potatoes, but Ruth's version was handled skillfully. The tenderly steamed asparagus is another good choice, served with a delicate Hollandaise sauce ($6.95).

Among the killer assortment of desserts, crème brûlée ($5.95) is a favorite with the clientele. Served with a handful of berries, it was eggy yet feather light, and the sugar crystals on top were torched into a glassy, crisp coating. Ice-cream freezes are a house specialty, made with Haagen Dazs and top-shelf liqueurs such as creme de cacao and brandy that go into the "velvet hammer" ($5.25).

Among the killer assortment of desserts, crème brûlée ($5.95) is a favorite with the clientele. Served with a handful of berries, it was eggy yet feather light, and the sugar crystals on top were torched into a glassy, crisp coating. Ice-cream freezes are a house specialty, made with Haagen Dazs and top-shelf liqueurs such as creme de cacao and brandy that go into the "velvet hammer" ($5.25).

Although we didn't sample the wine, there is a well-crafted menu that includes dozens of choices by the bottle or glass. We tried to find at least one thing about our entire dinner that wasn't perfect but came up empty-handed. We had to admit that Ruth's Chris Steak House has earned its reputation as a landmark restaurant worthy of visiting on special occasions -- or better yet, when you're on someone else's expense account.

The first mall food experience I remember is slurping down an Orange Julius after buying my very first pair of pegged, zipper-on-the-bottom jeans. My obsession with the jeans didn't last, but I can't say the same for the fabulous string of selections I discovered thereafter at the mall: bubblegum-flavored popcorn, See's gourmet lollipops, bourbon chicken … the list goes on.

Nothing, however, compares to what's cooking in a corner of the Florida Mall: Salsa Taqueria and Tequila bar. Here, I sipped my very first glass of amaretto-infused tequila for dessert, which blew the pineapple Julius away for best beverage at the mall.

But let's rewind. Before I even entered the colorful and cavernous restaurant, I sampled the chips the hostess was giving out at the entrance. Hungry shoppers were lured in by the dozens, and I could see why. As the homemade chips delicately crackled between my teeth, I knew I had to have more – a lot more. In fact, I didn't stop until three bowls of guacamole ($3.95) were polished off. It was creamier than usual and tingled the tongue with fresh lime, serrano pepper and hints of cilantro.

Queso fundido ($6.50), a rich blend of manchego, asadero and Monterey Jack cheeses, was swaddled in fresh handmade flour tortillas and was proof that bread and cheese is a universally adored pairing. Tortilla soup ($4.95), creamy from the blending of corn tortillas with hearty chicken broth, was bright and refreshing. Among the flavors to shine in this soup were guajillo chiles, a common dried pepper in Mexico, but a difficult-to-find ingredient in American markets.

The taco sampler ($10.95) was an array of flavor and texture. If one were eating a spectrum of color, this is what it would taste like; it started with a light citrus-marinated chicken, then moved through marinated beef, roasted pork with pineapple and sweet onions, grouper with fruity pico de gallo and slaw, roasted mushrooms, and poblano peppers with queso fresco. I was overwhelmed with the mixture of surprise as the tastes ran from sweet and fruity to fragrantly spicy to pleasantly mellow to creamy and back again.

One of the best things about Salsa Taqueria is the just representation of capsicums on the menu. Look no further to expand your knowledge of peppers: bell, smoked jalape'o, chipotle, serrano, guajillo and poblano, to name a few.

The Mexico City enchiladas ($11.95) are a mix-and-match of choices: There's chicken, beef or shrimp, but also be prepared to choose from yellow, poblano, guajillo or tomatillo mole, all spectacularly delicious. My favorite, the guajillo, seemed heavy at first, but woke the mouth with a little zing and a lot of tang after the first bite. Among three sandwich selections, we tried "torta Havana" ($8.50), thinly sliced pork loin, ham and avocado on pleasantly light, toasted bread. The addition of chipotle sauce made the flavors come alive.

For dessert we ordered the tres leches ($3.95), of course. Tres leches is one of my current kitchen experiments, and I made one the other day that looked like a deflated balloon. Luckily, Salsa Taqueria's fared better, but was more like a tiramisu drenched in fruit puree than the silky, milk-soaked genoise that captures my recent affections. (Note: I invite … no, beg those with good tres leches recipes to please step forward and share.) So, after our delicious meal, I was ready to go try on some jeans – no zippers on the bottom this time.

Sam's Music Bar Bistro is an upscale sports bar and steakhouse located in Metro West. The bar is open daily with excellent pub style food available, with lunch served on Fridays and Saturdays. Pool tables, darts and juke box create a great pub atmosphere with live entertainment, karaoke and poker nights. The adjoining steakouse offers Certified Angus steaks and a great choice of salads, pastas and fish. Come enjoy our great food, award-winning steaks and cocktails served by Orlando's hottest bartenders.

Some images naturally evoke romance – not the Harlequin variety, but a more decadent version made up of long, luscious nights of freedom and beauty, love and passion. For me, this fantasy is colored in a tropical patina that conjures Havana in the 1950s, something the Samba Room also effects. OK, so you're not exactly sitting oceanfront at a deco hotel sipping mojitos: You know you're in a suburban strip mall that sidles up to a sinkhole. But you don't really care because you're having fun, eating good food, and the atmosphere is convivial and very romantic.

Samba Room's change of ownership back in 2003, from Carlson Restaurant Group (TGI Fridays) to E-Brands Restaurants, has done it justice. E-Brands has a careful hand in the kitchen and a wonderful way of creating ambience.

"Would you like to sit inside," the smiley hostess asked, "or out by the lake?"

Inside was festive and enticing with loud Latin music and brightly colored Diego Rivera-esque murals. Airy white curtains, so gossamer that every draft becomes a tropical breeze, bring life to the darkest corners. But it was a beautiful night, so we chose to dine outside by the lake. We sat, sipping cocktails beneath white rattan paddle fans, and peered inside at larger parties crowded around tables, talking loudly, laughing, engaged in each others' company under russet-orange lights. This is what you call casual elegance.

We started with an order of Samba ceviche ($8.95), which mixed market-fresh fish, shrimp, red onions and colorful peppers in a lime marinade. Pleasantly tangy, the dish swelled with flavor, balancing acidity and salinity. My mouth never puckered with displeasure. The roasted hominy on the side added satisfying texture to the delicious dish.

The empanada sampler ($7.95) consisted of both sweet corn and pork varieties. Surprisingly, we liked the nontraditional sweet corn because it had fuller flavor and more filling. Both of the delicious sauces served with the empanadas were delicate fusions. Listed as "sofrito" (annatto-infused lard with vegetable garniture) and "aji amarillo" (a lemony capsicum from Latin America), they were modern streaks of emulsified flavor, distant cousins to the traditional varieties, running down an edge of the plate.

For my main course, I tried Spanish paella ($25.50). Tiny red strands of saffron spattered the mound of rice laced with calamari, shrimp, white fish, chicken and some of the biggest mussels I've ever seen. The deep, earthy, subtle perfume of saffron followed the dish out of the open kitchen into the air. Half of a Maine lobster was the crown jewel of the dish.

My partner got the pork barbacoa ($18.95), marinated and roasted in banana leaves. Unwrapping the leaves, he found a tender piece of pork nestled under a blanket of sweet, citrusy barbecue sauce.

We were intrigued by the shiitake mushrooms al ajillo ($3.95) that spectacularly showcased traditional Asian mushrooms in Latin garlic sauce.

I was about to burst when the espresso tres leches ($6) and guava cheesecake ($6) were delivered. I ate half of the excellent Kahlua-spiked tres leches before switching plates for a bite or two of the zesty cheesecake. The server brought café con leche ($4.50) to end our meal, and we sat looking over the still Florida water, slowly sipping the creamy, sweet coffee.

"We should plan a trip to Cuba," I said, as we walked under industrial fluorescents across the vast suburban parking lot.

What's in a name? That which we call Sazon 436 by any other name would smell as savory. Yes, I'll admit, the moniker of this little Puerto Rican eatery in unincorporated Winter Park conjured up an image that proved not to be factual. I expected a simple, casual eatery that may or may not have been defined as a 'hole in the wall,â?� but Sazon 436, as it turned out, was anything but. A spotless interior sparked by a black-and-white checkerboard floor, looked over by harmonious still lifes and candlelit tables, lent the interior a cozy parlor chic. The scene is at once simple and dignified, and much the same can be said about chef Moises Izquierdo's dishes.

After celebrating one year in business, owner Carlos Guzman and his wife Maritza Sanz decided to close for a month, partly in celebration of the anniversary and partly in celebration of their daughter's wedding. But they also spent some of that time accessorizing the dining room with black and red linens, extending the wine list and flying Izquierdo up from Puerto Rico to introduce subtly contemporary twists to a bill of fare comprised of Boricua comfort staples.

'Kingâ?� prawns ($9) drizzled in a delightful guava beurre blanc sauce lacked the regal girth, but the starter was as straightforward as it was satisfying. I just wished the king prawns were crowned with a splash more of the sauce ' it tempered the saltiness of the shrimp. Avocados stuffed with shredded chicken in tomato sauce ($7) weren't awe-inspiring, but the fruit was firm (not mushy) and the tomatoey chicken accomplished the task of whetting our appetites for the mains.

The fried red snapper ($18) will certainly elicit a visceral response from sensitive diners. The fish, served whole, is propped upright and curved mouth to tail, but it's the golden, crisp flesh flavored with minced garlic that easily made this dish the highlight of the night. Small complaint: The bed of sautéed spinach didn't look as fresh as it could've ' consider a bowl of cilantro-spiked green rice ($5) instead. 'Atti's Famousâ?� braised short ribs ($15), named for the owners' granddaughter, was yet another dish in keeping with Izquierdo's simple-yet-spirited approach. Chunks of tender, fatty meat fell off the bone effortlessly, and along with a purplish mound of mashed starchy yautía (a root vegetable similar to taro), made for a plateful of culinary consolation.

A glass of white wine passion sangria was sweet refreshment, but I had the sneaking suspicion that the grapes, pears and peaches were canned. The cinnamon stick, however, added a nice aromatic touch.

Just as aromatic was the yaya papaya ($4), a circular pound cake with hints of coconut smothered with diced caramelized papaya. If your teeth are not so sweetly inclined, chef Moises' cheesecake ($5), glazed with guava, is spot-on and begs to be enjoyed with a café con leche ($3) or, rather, leche con café ' our cordial waiter served us a cup of heated milk along with a small decanter of hot coffee. A little gimmicky, but we enjoyed the reversal nonetheless.

The 2008 menu with 'all the greasy good stuff,â?� like mofongo and fried tostones, will make its return in the coming weeks, says Guzman, after which Izquierdo will head back to Puerto Rico. Let's hope he leaves a bit of his legacy in the kitchen before taking off.

We didn't review this location but you can check out the review of the Schakolad Chocolate Factory at Winter Park Village.

Here are some quick tips for those who don't have an entire evening to kill at Seasons 52, the new "test" restaurant on Sand Lake Road from the Darden folks (Red Lobster, Olive Garden, Bahama Breeze).

Don't go there on a Friday night. Don't go after 7:30 p.m. Don't try to make a reservation; they're booked for weeks. Don't go there now. But once the newness wears off, go there.

Don't go there on a Friday night. Don't go after 7:30 p.m. Don't try to make a reservation; they're booked for weeks. Don't go there now. But once the newness wears off, go there.

Seasons 52 is what they're calling a "fresh grill." The concept ties seasonal items and global specialties into the menu, trying to make the most of what's currently available. Basically, that means some dishes will come and go throughout the year, while others will change when, say, asparagus is harvested in California or strawberries reach their peak here.

Seasons 52 is what they're calling a "fresh grill." The concept ties seasonal items and global specialties into the menu, trying to make the most of what's currently available. Basically, that means some dishes will come and go throughout the year, while others will change when, say, asparagus is harvested in California or strawberries reach their peak here.

Even if you're not a salad person, the mixture of baby spinach and Comice pear from Oregon, drizzled with lemon vinaigrette and blue cheese, is a perky delight ($4.75). And even with the occasional grit, the large "Fisherman's bowl" of mussels ($8.50), fragrant with an orange-ginger broth, is worth ordering, just to slurp every drop from the bowl. By comparison, the much-touted chicken flatbread ($7.50), a long slab of thin, oven-roasted bread wasn't as impressive, undercooked in spots but crunchy and savory in others.

Even if you're not a salad person, the mixture of baby spinach and Comice pear from Oregon, drizzled with lemon vinaigrette and blue cheese, is a perky delight ($4.75). And even with the occasional grit, the large "Fisherman's bowl" of mussels ($8.50), fragrant with an orange-ginger broth, is worth ordering, just to slurp every drop from the bowl. By comparison, the much-touted chicken flatbread ($7.50), a long slab of thin, oven-roasted bread wasn't as impressive, undercooked in spots but crunchy and savory in others.

A rare presence in restaurants, chunks of mesquite-grilled turkey were presented with great flair on a kabob with red onions from Maui, and a sweet, dark tamarind glaze ($12.75). I cannot imagine it being done any better.

A rare presence in restaurants, chunks of mesquite-grilled turkey were presented with great flair on a kabob with red onions from Maui, and a sweet, dark tamarind glaze ($12.75). I cannot imagine it being done any better.

Grilled sea scallops ($17.95), giant discs pan-browned with fresh asparagus on the side, hovered right on the cusp of absolute greatness, and if they'd stayed in the skillet 30 seconds more they would have been.

Grilled sea scallops ($17.95), giant discs pan-browned with fresh asparagus on the side, hovered right on the cusp of absolute greatness, and if they'd stayed in the skillet 30 seconds more they would have been.

Another interesting concept: Waiters come equipped with a wireless PDA (a sort of personal dining assistant) that not only feeds orders directly to the kitchen, but accesses nutritional information for every meal, on request. (Locally based nutritionist/writer Pam Smith, an expert on health and how people really eat, consulted on the menu.)

Another interesting concept: Waiters come equipped with a wireless PDA (a sort of personal dining assistant) that not only feeds orders directly to the kitchen, but accesses nutritional information for every meal, on request. (Locally based nutritionist/writer Pam Smith, an expert on health and how people really eat, consulted on the menu.)

The room is large but with a feeling of intimacy. There's a great use of woods and windows, and everything fits, from the fabulous silverware to the energetic and casual but attentive service. And the chefs have great hats. While you're waiting for a table (even at 5:30 p.m. there was a 30-minute wait) the pleasant bar offers 60-plus wines by the glass.

The room is large but with a feeling of intimacy. There's a great use of woods and windows, and everything fits, from the fabulous silverware to the energetic and casual but attentive service. And the chefs have great hats. While you're waiting for a table (even at 5:30 p.m. there was a 30-minute wait) the pleasant bar offers 60-plus wines by the glass.

Another "test" concept, Outback Steakhouse's Zazarac (which I liked), wasn't open long enough to be entered on a resume. I can't predict that the kitchens at Seasons 52 will be permanent enough to live out its name. But if it does, go.

Like feasting on the diverse array of dishes at a tapas joint, dining at a Korean restaurant can also provide a motley mishmash catering to palates just as varied, be they pedestrian, exploratory or anything in between. In fact, there's arguably no other cuisine that warrants enjoyment with a large group of people more than Seoul food.

Unfortunately, failing to remember to invite more than one guest to a Korean restaurant is a common oversight of mine ' an omission magnified when the septet of plates known as panchan is presented. The pre-meal snackables-cum-side items comprise the gamut of flavors ' salty and sweet; tangy and spicy; sour and bitter ' and gauging the reaction of fellow diners can liven up the affair, especially when the exotic plates arrive unordered and unannounced. Guests might wince after a bite of pickled radish; their lips may curl after a sampling of fish-pancake slivers; and tongues will burn after tearing into tangles of fiery kimchi. That's not to say such facial expressions and oral sensations are lost in smaller numbers; they're not, but at a Korean restaurant, 'the more, the merrierâ?� rings true.

At Maitland's Seoul Gardens, the real fun lies beyond the DIY grilling tables, which many diners seem never to move past. Take the reasonably priced won tang soup ($2.99) ' the broth is murky enough to scare off flies, but treading below the surface are hefty dumplings filled with superbly seasoned beef. My ordering the Frisbee-sized pajun ($12.99), a buttery pancake generously stuffed with pepper-blasted kimchi and scallions, elicited an appearance by owner Chong Men Yun, an animated man who, prior to Seoul Gardens, ran Korea House and Korea Garden in Longwood. The self-described 'kimchi king of Orlandoâ?� proudly proclaims he introduced the redolent condiment to the city, and given the pancake's savory makeup, I was in no position to argue. Kim bap ($4.50), seaweed rolls stuffed with beef, carrots, radish and egg, was a perfectly satisfactory, if somewhat ordinary, starter.

Forgoing bulgogi, the Korean national dish, turned out to be a wise decision, thanks to the sundubu jigae ($11.99). Blending clams, potatoes, vegetables and luxuriously soft tofu in a bubbling, nostril-flaring, blood-red fish broth, the soupy stew will certainly do its part to reduce any cold symptoms you might be suffering. My only complaint is that there was too much tofu in the dish, which caused a bit of soy disintegration. The soup is served with a bowl of sticky white rice, but if you're the sort that doesn't mind a little crunch in your grains, the bibimbap ($12.99) is as good a rice dish you'll ever have. It comes sizzling in a broad stone bowl brimming with beef bits, zucchini, bean sprouts, spinach, seaweed and cucumber, crowned with a fried egg. Our accommodating waiter was happy to liberally squeeze the blistering sauce known as kochujang into the mix before tossing and stirring the ingredients tableside. Just be sure to scoop up the bottom layer of rice to get a modest crunch with every bite.

The interior, with its orchids (available for sale), is tastefully appointed and, unlike the food, won't overload your senses ' though the dearth of patrons may have contributed to that impression. The need to bellow 'Yuh-gi-yo! `Over here!`â?� never arose ' a slight head movement was enough to draw the waiter's attention, as was the case when I humbly requested a second cup of complimentary sujungkwa, or cinnamon tea. The sole 'dessertâ?� offering ' refreshingly cool, sweet and comforting ' it ushered in a serene ending to the meal and, contrary to my sentiments in the opening paragraph, was best enjoyed alone.

Tucked away on Edgewater Drive, the tiny cottage called Shakers has served its tried-and-true breakfast and lunch menu for ages without becoming outdated. It's the kind of place that can be counted on like clockwork, opening every morning at 7 a.m., except for Sunday.

Named for the kitschy collection of salt and pepper shakers that contribute to a modest dŽcor that's part diner and part country kitchen, Shakers holds less than 20 tables and by 11:30 a.m. on a weekday, those tables fill up fast for the lunch crowd.

Named for the kitschy collection of salt and pepper shakers that contribute to a modest dŽcor that's part diner and part country kitchen, Shakers holds less than 20 tables and by 11:30 a.m. on a weekday, those tables fill up fast for the lunch crowd.

Now remember, breakfast is only served until 10:30 a.m., and the choices cover the gamut of familiar day-starters. A variety of three-egg omelets are offered, such as the "chef's omelet" ($5.25), filled with mushrooms, ham, bacon, tomato, potato and cheddar cheese. Add a small stack of blueberry pancakes ($2.75) or biscuits and gravy ($2.15), or choose from side items that range from kielbasa ($2.10) to grits (45 cents).

Now remember, breakfast is only served until 10:30 a.m., and the choices cover the gamut of familiar day-starters. A variety of three-egg omelets are offered, such as the "chef's omelet" ($5.25), filled with mushrooms, ham, bacon, tomato, potato and cheddar cheese. Add a small stack of blueberry pancakes ($2.75) or biscuits and gravy ($2.15), or choose from side items that range from kielbasa ($2.10) to grits (45 cents).

Lunch can be ordered all day, and the options are impressive. There's a full menu of "gourmet" salads, sandwiches, soups and quiches, along with daily specials that can be as fancy as fresh grilled fish (grouper $7.95, salmon $7.50).

Lunch can be ordered all day, and the options are impressive. There's a full menu of "gourmet" salads, sandwiches, soups and quiches, along with daily specials that can be as fancy as fresh grilled fish (grouper $7.95, salmon $7.50).

The slice of artichoke-broccoli quiche ($6.35) we ordered arrived with a fresh fruit salad. The thick quiche filling was topped with a layer of melted cheddar cheese – heavy but satisfying. The egg salad sandwich ($3.75) was a lighter item, but also amply loaded and dressed with crisp lettuce and juicy tomatoes.

The slice of artichoke-broccoli quiche ($6.35) we ordered arrived with a fresh fruit salad. The thick quiche filling was topped with a layer of melted cheddar cheese – heavy but satisfying. The egg salad sandwich ($3.75) was a lighter item, but also amply loaded and dressed with crisp lettuce and juicy tomatoes.

There's not enough space inside Shakers to satisfy their customers' demands, so they do a lot of takeout and catering business. Just go to the website, www.shakerscafe.com, for a listing of that day's specials, plus all the other details needed to place a mother of a takeout order. They handle mega lunch orders like clockwork, too.

I'm a lucky guy. What I do for a living doesn't require that I spend long days out in a fishing boat or toiling in the fields. So, unlike the people sushi was originally developed for, I eat it as a luxury.

That's right, sushi was the original box lunch, with the fermented or vinegared rice -- called "shari" -- the ingredient that preserves the fish without refrigeration. Like most things Japanese, the craft became an art, all of which culminates in the atmosphere of the new Shari Sushi Lounge, full of artistic morsels that delight the eye and the palate.

That's right, sushi was the original box lunch, with the fermented or vinegared rice -- called "shari" -- the ingredient that preserves the fish without refrigeration. Like most things Japanese, the craft became an art, all of which culminates in the atmosphere of the new Shari Sushi Lounge, full of artistic morsels that delight the eye and the palate.

This latest restaurant to join the hip habitat of Thornton Park Central makes up in height what it lacks in width, two levels of shimmery chairs and black-clothed tables in a creamy white room. The sushi bar is a chrome and ebony island; the cases of fresh sashimi glimmering under tiny spotlights.

This latest restaurant to join the hip habitat of Thornton Park Central makes up in height what it lacks in width, two levels of shimmery chairs and black-clothed tables in a creamy white room. The sushi bar is a chrome and ebony island; the cases of fresh sashimi glimmering under tiny spotlights.

Technically, sushi means the fish part of the delicacy, with the shari having just as much importance as the colorful protein atop it. The fish that landed here are among the best I've tasted, and a combination roll like the "Fort Myers" ($7), with yellowtail and whitefish rolled alongside avocado, scallions and spicy mayo, is a savory showcase. "Beauty and the Beast" ($9) is a knockout, two rolls alternating tuna and eel with avocado, asparagus and flying fish roe -- I don 't know which part is considered the "beast," but this dish is a "beauty."

Technically, sushi means the fish part of the delicacy, with the shari having just as much importance as the colorful protein atop it. The fish that landed here are among the best I've tasted, and a combination roll like the "Fort Myers" ($7), with yellowtail and whitefish rolled alongside avocado, scallions and spicy mayo, is a savory showcase. "Beauty and the Beast" ($9) is a knockout, two rolls alternating tuna and eel with avocado, asparagus and flying fish roe -- I don 't know which part is considered the "beast," but this dish is a "beauty."

Simple offerings, such as boiled soybean edamame ($4) or a tako salad of pickled octopus, cucumber, orange slices and spicy kimchee ($7), are done to perfection. More elaborate and original dishes are irresistible. I tried something called "Toro Tartare" ($12) and was served mounds of deep red tuna on top of fried and flaky tortilla wedges; the textures were only surpassed by the taste.

Simple offerings, such as boiled soybean edamame ($4) or a tako salad of pickled octopus, cucumber, orange slices and spicy kimchee ($7), are done to perfection. More elaborate and original dishes are irresistible. I tried something called "Toro Tartare" ($12) and was served mounds of deep red tuna on top of fried and flaky tortilla wedges; the textures were only surpassed by the taste.

Behind the silver bar is a cool-looking itamai-san (sushi chef) called Chau ("just Chau," he says). Chau's parents own Saikyo Sushi on Aloma Avenue, which is where some of Shari's inventive menu was tested. It is quite extensive, and I can envision several months worth of regular visits before exhausting the tasty options, but the prize is "Chau's truffles" ($15), an assortment platter that offers ever-changing samples of his remarkable talent. Octopus cupped in a crepe, translucent salmon covered in wasabi-flavored roe, and eel with cucumber thankfully bereft of sweet sauce, were just some of the treasures.

Behind the silver bar is a cool-looking itamai-san (sushi chef) called Chau ("just Chau," he says). Chau's parents own Saikyo Sushi on Aloma Avenue, which is where some of Shari's inventive menu was tested. It is quite extensive, and I can envision several months worth of regular visits before exhausting the tasty options, but the prize is "Chau's truffles" ($15), an assortment platter that offers ever-changing samples of his remarkable talent. Octopus cupped in a crepe, translucent salmon covered in wasabi-flavored roe, and eel with cucumber thankfully bereft of sweet sauce, were just some of the treasures.

As sushi chef, manager and co-owner, Chau is responsible for much of Shari's superb quality, and you'll thank him when you leave.

The Disney community of Celebration, steeped in 1950's atmosphere and designer architecture, isn't a place one would associate with English high tea or Sir Arthur Conan Doyle. Yet this is the place that two Londoners have decided to open a tearoom filled with Sherlock Holmes memorabilia and the aroma of Earl Grey.

Tony David worked right next to the Sherlock Holmes Museum in London for many years and came to Florida with the aim of bringing a unique experience to Celebration. He and his wife June opened Sherlock's not on tourist-attractive Market

Tony David worked right next to the Sherlock Holmes Museum in London for many years and came to Florida with the aim of bringing a unique experience to Celebration. He and his wife June opened Sherlock's not on tourist-attractive Market

Street, but on Bloom Street. It's a small, intimate shop packed to the ceiling with deerstalker-capped bears, boxes of loose tea, a diverse selection of wines and miniatures of Sherlock, Watson and Moriarty. The room holds only a few tables, but the outdoor courtyard affords a delightful place for a hot cuppa and a serene lake view.

Street, but on Bloom Street. It's a small, intimate shop packed to the ceiling with deerstalker-capped bears, boxes of loose tea, a diverse selection of wines and miniatures of Sherlock, Watson and Moriarty. The room holds only a few tables, but the outdoor courtyard affords a delightful place for a hot cuppa and a serene lake view.

Most Yankees know little about what goes into a proper English tea ("tea" is the entire meal, not just the drink), something David is emphatic about. "Serving loose tea is an art form," he says. "You must heat the pot first, and steep the leaves for only five minutes." And if you're in the company of Brits, never put the milk in first (milky tea is the lifeblood of the English.) The teas at Sherlock's come in four formal varieties, the largest being "Sherlock Holmes' Tea" ($13.50). The three-tiered tray had other customers peering in envy at the buttercream-rich pastries and moist, rich scones (it's "skon," not "skown"), and these are the best in Orlando. An authentic "tea" would have had little finger sandwiches instead of spinach pies and egg rolls, but I guess it's a compromise for Americans. The other offerings are smaller versions, the "Mrs. Hudson's" being the best value of a fresh pot of tea (your choice of variety) with homemade scones, real Devon cream and strawberry jam ($6.95).

Most Yankees know little about what goes into a proper English tea ("tea" is the entire meal, not just the drink), something David is emphatic about. "Serving loose tea is an art form," he says. "You must heat the pot first, and steep the leaves for only five minutes." And if you're in the company of Brits, never put the milk in first (milky tea is the lifeblood of the English.) The teas at Sherlock's come in four formal varieties, the largest being "Sherlock Holmes' Tea" ($13.50). The three-tiered tray had other customers peering in envy at the buttercream-rich pastries and moist, rich scones (it's "skon," not "skown"), and these are the best in Orlando. An authentic "tea" would have had little finger sandwiches instead of spinach pies and egg rolls, but I guess it's a compromise for Americans. The other offerings are smaller versions, the "Mrs. Hudson's" being the best value of a fresh pot of tea (your choice of variety) with homemade scones, real Devon cream and strawberry jam ($6.95).

The hot items are still in the shakeout stage. "Vegetable egg roll delight" ($7.95), three crisp rolls filled with julienned veggies, were tasty, but nothing I'd travel out of my way to eat. Meanwhile the microwave does nothing to enhance the puff-pastry shell of the tiny "brie en croute" ($6.95).

The hot items are still in the shakeout stage. "Vegetable egg roll delight" ($7.95), three crisp rolls filled with julienned veggies, were tasty, but nothing I'd travel out of my way to eat. Meanwhile the microwave does nothing to enhance the puff-pastry shell of the tiny "brie en croute" ($6.95).

There are more than enough other venues for egg rolls; Sherlock's should be your destination for a real tea in the grand English manner.

I waited a long time for Shiraz Grill to open. Each time I drove by and saw the lights of the restaurant's stylized marquee illuminating a Moghul-style font, I drooled at the notion of devouring their charbroiled kebabs. And when it finally opened a couple of months later, my drooling problem had ceased, only to be supplanted by full-fledged salivary incontinence in anticipation of my first meal here.

Shiraz Grill is a pet project of chef/owner Ali Zarazel, an IT professional by trade who, like so many budding restaurateurs, left his day job to devote all his time and energy into running a restaurant. A bold move, to say the least, but Zarazel possesses an acute understanding and passion for the culinary variations of his home country of Iran, not to mention an unfailing entrepreneurial spirit ' qualities that could tip the scales of success in his favor.

Flamenco and belly dancers shake and shimmy through Shiraz Grill's hookah-friendly patio on weekend nights, but it's the kitchen that ultimately struts its stuff. Kashk o bademjan ($6.95), a smoky starter of pureed aubergines drizzled with cream of whey, is as dip-worthy as any hummus, and livened further by a finish of dried mint and sweet fried onions. The hummus ($6.95) is infused with more garlic than in other Middle Eastern establishments, while the falafel ($6.95) was more crumbly than crisp.

I'll get to the kebabs, but not before a mention of the outstanding khoreshts, or Persian stews. If I weren't such a kebabophile, I'd luxuriate in the smooth, rich pomegranate sauce of the khoresht e fesenjan ($14.95) each time out. The dusky stew is made with chicken and sprinkled with walnuts, but it's the pomegranate sauce that makes an immediate impression on the palate, and a lasting one at that. Faintly sweet khoresht e qeymeh ($14.95) is a milder stew of cubed sirloin, coriander and fenugreek leaves, zested with dried lime. Both dishes are best enjoyed with zereshk polo ($6.99), a hillock of rice pilaf perfumed with saffron and jeweled with sweet crimson barberries.

Zereshk polo is, in fact, my carb of choice when enjoying the real pièces de résistance, those exquisite plates of skewered meats bathed in a sublime marinade of olive oil, saffron and garlic. The shish kebab ($18.95) is a regal course of exceptionally pliant chunks of filet mignon interspersed with onions, green peppers and tomatoes, while the koobideh kabob ($11.95), two skewers of lean ground beef, has a workingman's price, but is equally rich in flavor.

Each buxom bite of boneless chicken breast ($16.95) is as succulent as the next, but a freckling of lemony sumac gives just the right zing. Chicken tenderloin ($18.95) is sectioned, pounded, then marinated before being carefully threaded onto a skewer, resulting in morsels undulating in contour, though slightly dry.

Closure is provided by a glacial orb of syrupy sweet faloodeh ($4.50), a toothsome and refreshing dessert made popular in Shiraz, Iran. Thin vermicelli noodles are frozen in cornstarch and drowned in rosewater. Also worth a try is the bastani ($4.50), a creamy pistachio ice cream made fresh on the premises.

I've had the pleasure of dining here on numerous occasions, and the restaurant refines itself with every subsequent visit. Fine tapestries and brocaded curtains accentuate a gleaming interior, and the wait staff serves with a cheerful alacrity, though they can be easily distracted. Yeah, the cheesy Persian music videos are a little tiring, and the prices are high, but an $8.95 lunch buffet is one of the best deals in town, and an irresistible, even mouthwatering, lure.

We were told the wait would be 25 minutes, which wasn't surprising given it was Saturday night and that we hadn't made reservations at Shula's 347 Grill, a casual spinoff of the Don's chain of upscale steakhouses. A hightop table was offered, but we politely declined, took a seat on the curvilinear silver sofa and opted to wait it out. But someone in the front of the house must have decided to run the hurry-up offense, because not two minutes later, we were being seated at a table in the back of the restaurant, away from the din and clamor of the bar. We may not have been seated in those cozy plush leather booths (they were all occupied), but we had sufficient privacy, given the entire back row of tables was free of diners.

The '347� is a reference to the number of wins Don Shula amassed over his 33-year coaching career. It's safe to say Shula has notched another win with this restaurant situated inside the Westin Lake Mary hotel, but it isn't resounding enough a win to compel us to come, ahem, running back. For one, the potential for a burgeoning hotel-bar pick-up scene isn't really one we particularly care for, nor is the incessant clatter ringing through the restaurant. Understandably, it's the restaurant's raison d'être and the milieu many of its patrons look for. Part sports bar, part trendy steakhouse, Shula's 347 undoubtedly benefits from the spillage from bars and restaurants situated across the street in the Colonial TownPark. 

The space itself is attractive, with metallic steel-grey walls, chrome accents, polished hardwood floors and a centerpiece wine vault splitting the lounge from the dining area. It's a high-energy joint in which our sprightly waiter seemed perfectly comfortable. His suggestion that we start with the honey-sesame chicken ($9) was a good one; the seemingly prosaic starter was a delight ' fried orbs of chicken came in a bowl zested with ginger and stacked with plenty of cabbage and green and red onions for a healthy crunch. But beef is what we really came for, and we were a little saddened to see only four cuts available, three of which were of the 'Shula Cut� variety (premium Black Angus beef that exceeds seven of the eight standards qualifying steaks as USDA Prime). The 10-ounce flatiron steak ($26), while cooked perfectly, was somewhat marred by the spice rub and a pool of red wine demi-glace. A heap of crispy fried onions were a nice topping, but a little less adulteration would've benefited this steak. 

For a few bucks more, the cowboy steak ($32) was simply outstanding. The wonderful marbling and flavor running through this 16-ounce bone-in ribeye made it a dish we'd seriously consider returning for, though next time we'd probably just eat it outside on the patio. We didn't care for the sides of corn-edamame succotash (the texture didn't mesh well with the juicy steak) or the dry citrus rice pilaf. 

Seafood and sandwiches comprise a hefty chunk of the menu, and we were thoroughly gratified by the fish of the day, a hefty chunk of grouper ($26), simply grilled and served with asparagus drizzled with a balsamic vinaigrette and creamy smashed potatoes. After waiting a while for our dessert order, we ultimately indulged in a divine wedge of warm chocolate cake ($8) and vanilla-bean crème brûlée, a now all-too familiar and common standby. In retrospect, the same claim can be made for Shula's 347.

These days there are more ways than ever to slice a pizza. And Sicilian Pizzeria offers all the usual suspects, from seafood pizzas to barbecue, vegetarian and beyond.

But their most impressive pie of all is the pizza ripiena, which is a gourmet double crust stuffed with fillings. Basically, they've taken the tried-and-true pizza and multiplied it by two. The pizza ripiena con carne ($18.95) is two 18-inch crusts stuffed with ham, salami, pepperoni, sausage and mozzarella. And con vegetali ($17.95) is with sautéed spinach, broccoli, ricotta and mozzarella. One bite, and you may have a habit on your hands.

But their most impressive pie of all is the pizza ripiena, which is a gourmet double crust stuffed with fillings. Basically, they've taken the tried-and-true pizza and multiplied it by two. The pizza ripiena con carne ($18.95) is two 18-inch crusts stuffed with ham, salami, pepperoni, sausage and mozzarella. And con vegetali ($17.95) is with sautéed spinach, broccoli, ricotta and mozzarella. One bite, and you may have a habit on your hands.

This casual, little joint also offers pastas, antipasti and "rolls" -- sandwiches full of cheeses and toppings wrapped in dough and baked. And they deliver.

Rotis are huge and come in seven or eight types here – chana (curried chickpeas) is a basic favorite, but goat, duck and oxtail are all stellar – all of which can be topped with flaming Scotch bonnet hot sauce, then folded up in a thin soft naan-like bread. If your appetite isn't gigantic, try a couple of doubles (like curry tacos on soft thick bread) and a spinach fritter ladled with sweet tamarind sauce. Like its Queens, NY, sister restaurant, there's also a menu of West Indies-influenced Chinese food (what, you thought Americans were the only ones making chop suey their own?).