Locations in Orlando

As the midweek rush-hour traffic was crawling alone outside on Colonial Drive, the tables were filling up at Little Saigon. After 12 years in the same location just west of Mills Avenue, they've built a faithful downtown clientele.

The noise level rose as more customers were seated and conversation picked up. To the left, a father was instructing his toddler on how to use chopsticks. To the right, a woman was telling her companion about the difference between America and the Azores, from where she had immigrated. And across the room, another woman was pontificating at a healthy decibel about the sexual peccadilloes of Frank Lloyd Wright, as detailed in the recent PBS series.

The noise level rose as more customers were seated and conversation picked up. To the left, a father was instructing his toddler on how to use chopsticks. To the right, a woman was telling her companion about the difference between America and the Azores, from where she had immigrated. And across the room, another woman was pontificating at a healthy decibel about the sexual peccadilloes of Frank Lloyd Wright, as detailed in the recent PBS series.

With all of that background stimulus, it was hard for the menu to compete for our attention. We didn't know where to begin. There are 144 choices in bold Vietnamese print with translations in English. After a few minutes of poring over the fine print, we were experiencing sensory overload: rice noodles, rice noodle beef soups, noodle entrees, rice dishes, rice vermicelli dishes, rice plates, appetizers and additional appetizers.

With all of that background stimulus, it was hard for the menu to compete for our attention. We didn't know where to begin. There are 144 choices in bold Vietnamese print with translations in English. After a few minutes of poring over the fine print, we were experiencing sensory overload: rice noodles, rice noodle beef soups, noodle entrees, rice dishes, rice vermicelli dishes, rice plates, appetizers and additional appetizers.

We decided to start at the beginning, with the No. 1 Vietnamese pancake ($4.95), a fried crepe, doubled over and filled with shredded pork, shrimp and glassy noodles and sprouts. It was delicious and filling enough for a meal for one.

We decided to start at the beginning, with the No. 1 Vietnamese pancake ($4.95), a fried crepe, doubled over and filled with shredded pork, shrimp and glassy noodles and sprouts. It was delicious and filling enough for a meal for one.

Next we had No. 119, a combo platter featuring "tiny rice stick." We were visualizing compressed rice, formed into crunchy little sticks, but no, it was actually a form of rice-noodle vermicelli, only smaller and more threadlike in texture. This was topped with charbroiled pork cubes and "shrimp paste," which is a ground shrimp patty. It was a good deal at $7.95, including two pork spring rolls with hoisin sauce. During dinner, our waiter was very accommodating, checking back with us several times.

Next we had No. 119, a combo platter featuring "tiny rice stick." We were visualizing compressed rice, formed into crunchy little sticks, but no, it was actually a form of rice-noodle vermicelli, only smaller and more threadlike in texture. This was topped with charbroiled pork cubes and "shrimp paste," which is a ground shrimp patty. It was a good deal at $7.95, including two pork spring rolls with hoisin sauce. During dinner, our waiter was very accommodating, checking back with us several times.

On our next visit, at lunchtime, we had less success. The restaurant was full and our waiter was so rushed that he almost took off before we could place our full order. We requested the No. 107 appetizer, which the menu described as charbroiled pork with "rice papers," a translucent wrapper used around meats and vegetables ($6.95).

On our next visit, at lunchtime, we had less success. The restaurant was full and our waiter was so rushed that he almost took off before we could place our full order. We requested the No. 107 appetizer, which the menu described as charbroiled pork with "rice papers," a translucent wrapper used around meats and vegetables ($6.95).

When he brought it to our table moments later, we questioned whether it was even what we had ordered. There were no rice papers included with the dinner plate filled with vermicelli, pork meatballs, iceberg lettuce and cucumbers. The waiter, meanwhile, was busily juggling so many tables that it was impossible to get his attention until he delivered our entree -- the No. 81 stir-fried shrimp with rice ($5.50) that skimped on the most important ingredient of all. There were just five undersized shrimp on a mass of white rice, caramelized onions and veggies.

When he brought it to our table moments later, we questioned whether it was even what we had ordered. There were no rice papers included with the dinner plate filled with vermicelli, pork meatballs, iceberg lettuce and cucumbers. The waiter, meanwhile, was busily juggling so many tables that it was impossible to get his attention until he delivered our entree -- the No. 81 stir-fried shrimp with rice ($5.50) that skimped on the most important ingredient of all. There were just five undersized shrimp on a mass of white rice, caramelized onions and veggies.

It wasn't until the end of the meal that our waiter finally brought the rice papers for the appetizer, with no apology or explanation for the delay.

It wasn't until the end of the meal that our waiter finally brought the rice papers for the appetizer, with no apology or explanation for the delay.

We enjoyed most of the food we sampled on two visits. No doubt, this restaurant is a worthy choice for anyone who craves Vietnamese cuisine. But newcomers should pay close attention to the menu, ask lots of questions and avoid the dining rush hour.

We didn't make the connection at first, but anytime you visit Heathrow, the community where frozen-pizza baron Jeno Paulucci has played such a pivotal role for more than a decade, you can assume he's somehow involved. Luigino's Pasta and Steak House is indeed Paulucci's brain child, taking its title from his formal name. (Jeno's Pasta and Steak House definitely would not suit this upscale restaurant.)

Even though it's set in a shopping plaza and mini-office park, Luigino's initially strikes you with the look and tone of a country club. Enter through the polished glass doors into the mahogany-accented foyer to be led to table in the dining room, which is dominated by expansive waterfront views of palatial homes and golf-course links. Add to that the Continental menu with entrees that top out at $29.95, and this restaurant would seemingly qualify as a selection for special occasions.

Even though it's set in a shopping plaza and mini-office park, Luigino's initially strikes you with the look and tone of a country club. Enter through the polished glass doors into the mahogany-accented foyer to be led to table in the dining room, which is dominated by expansive waterfront views of palatial homes and golf-course links. Add to that the Continental menu with entrees that top out at $29.95, and this restaurant would seemingly qualify as a selection for special occasions.

But we quickly got over the imposing setting and relaxed when we found the mood to be lively and casual, with diners dressed in khakis and oxfords. And the couple at the next table felt comfortable enough to engage us in a friendly conversation about what another table had ordered.

But we quickly got over the imposing setting and relaxed when we found the mood to be lively and casual, with diners dressed in khakis and oxfords. And the couple at the next table felt comfortable enough to engage us in a friendly conversation about what another table had ordered.

The menu is up to par, as we discovered, beginning with our appetizers. My guest's "antipasto misto" ($8.95) was a delicious presentation of a platter of the best cuts of tender, salty prosciutto, salami slices, ham and mozzarella. A luscious, marinated artichoke was carved open to reveal a firm, meaty center. We also enjoyed "calamari fritti," priced rather low at $5.95. The calamari rings were curiously narrow and slender, but the fried batter was light-tasting with a hint of "pomodoro" sauce.

The menu is up to par, as we discovered, beginning with our appetizers. My guest's "antipasto misto" ($8.95) was a delicious presentation of a platter of the best cuts of tender, salty prosciutto, salami slices, ham and mozzarella. A luscious, marinated artichoke was carved open to reveal a firm, meaty center. We also enjoyed "calamari fritti," priced rather low at $5.95. The calamari rings were curiously narrow and slender, but the fried batter was light-tasting with a hint of "pomodoro" sauce.

There is a substantial pasta menu that includes primavera versions of penne dishes and a delicious lobster ravioli ($18.95) that's seasoned with saffron and topped with a pink sauce of shiitake mushrooms. But my guest raved about the frutti di mare ($23.95), which included a sautéed jumble of lobster, shrimp, clams, scallops, mussels and calamari. These were served over a bed of linguine with a surprisingly delicate marinara sauce. We also enjoyed "filet Guiseppe" ($24.95), a dish reminiscent of beef Wellington. The filet mignon was stuffed with prosciutto and cheeses that were a bit too salty, but it was baked in a towering puff pastry and served with bordelaise and béarnaise sauce.

There is a substantial pasta menu that includes primavera versions of penne dishes and a delicious lobster ravioli ($18.95) that's seasoned with saffron and topped with a pink sauce of shiitake mushrooms. But my guest raved about the frutti di mare ($23.95), which included a sautéed jumble of lobster, shrimp, clams, scallops, mussels and calamari. These were served over a bed of linguine with a surprisingly delicate marinara sauce. We also enjoyed "filet Guiseppe" ($24.95), a dish reminiscent of beef Wellington. The filet mignon was stuffed with prosciutto and cheeses that were a bit too salty, but it was baked in a towering puff pastry and served with bordelaise and béarnaise sauce.

The wait staff was watchful throughout the meal; water goblets and coffee cups stayed full, and leftovers were discreetly boxed up and presented with the check. Luigino's Pasta and Steak House may not break new culinary ground, but on the north side of town, it stands out for its consistently delicious menu and picturesque setting.

We didn't review this location but you can check out the review of Marble Slab in Winter Park.

Massimo Trattoria's menu offers distinct Italian flavors as the cuisine explores Italyâ??s versatile regions. Northern Italy is represented by the selections of soups and risottos. The Central region boasts flavorful cream sauces and lasagna. Pizzas and marinara sauces round out the menu and encompass the Southern regionâ??s cuisine.

The Greek island of Mykonos is located in the Aegean Sea. Its curving streets -- designed to confuse attacking pirates in the 16th century -- are today lined with restaurants that helped define it as a vacation mecca. Now a slice of Mykonos has come to us in the form of Mayerion Mykonos, a small, pumped-up bistro in Longwood, owned and operated by Dimitrios Salivaras. The menu offers generations of family recipes from the old country.

We were greeted at the door by a chipper gentleman who told us in a thick Mediterranean accent that his name was Nick, and that he was born in Greece in 1924 -- all before offering us complimentary glasses of dry, red wine while we waited for a table. Waits are typical here; the restaurant seats just 65. But the narrow space has been creatively transformed with high, beamed ceilings and stunning Mediterranean art. The bustling, open-air kitchen -- the "mayerion" -- adds excitement. Just about everyone gets to watch and listen as chefs whip up a fast-paced production of flavors, aromas and textures.

We started with melitzanosalata ($4.95), a glistening spread of chunky roasted eggplant blended with red wine and olive oil, and liberally anointed with garlic. While we loved it, we wished there was something to pair it with other than thick-sliced whole-grain bread. Pita wedges would have been more appropriate.

Much more impressive was thallasina skaras ($14.95), a succulent, smoky flavored charbroiled trio of shrimp, octopus and calamari, finished with a crisp lemon vinaigrette.

Although there are plenty of ethnic traditions, such as moussaka, on the menu, it's a good idea to explore the daily specials, sometimes tweaked slightly to accent the freshest available ingredients. "Grouper Mykonos" ($16.95) is not to be missed: The 14-ounce fillet of domestic black grouper was topped with a luscious melange of tomatoes, caramelized onions, celery, white wine and fresh herbs. Feta cheese was crumbled on top, and the fillet was broiled to a golden brown. Another attraction: a thick salmon fillet wrapped in layers of phyllo pastry ($16.95), baked to a delicate crisp and topped by mild sauce of lemon, dill and white wine with a hint of chopped onions.

Our expedition culminated with a complimentary treat: The waiter brought out a plate of fresh apple wedges drizzled with honey and cinnamon. It was surprising that something so simple could be so elegant and delicious -- the key was in the sun-ripened apples. In comparison, it was an off night for the soggy baklava ($1.50).

Throughout dinner, there was total attention and concern from the wait staff. Everything we ordered came in such generous portions that our to-go boxes quickly stacked up. But not to worry. This food did not go to waste.

On a trip to Medina's Restaurant I was reminded of one of my favorite quotes from Arthur Hoppe, longtime columnist for the San Francisco Chronicle: "Never let the facts get in the way of a good story." The corollary to that is: "Never let the restaurant get in the way of a good dinner."

I enjoyed Medina's, and so do many others who frequent this local landmark. Medina's specializes in hearty Cuban and Puerto Rican home-cooking, and that alone brings 'em back for more -- from businessmen on cell phones to college couples in jeans and flip-flops.

I enjoyed Medina's, and so do many others who frequent this local landmark. Medina's specializes in hearty Cuban and Puerto Rican home-cooking, and that alone brings 'em back for more -- from businessmen on cell phones to college couples in jeans and flip-flops.

But Medina's counters its word-of-mouth popularity with spotty service. The pace was glacial on a recent evening, but nobody appeared to mind, maybe because it's such a humble setting. The dining area is festooned with homey touches, almost like it's set up for a birthday party. Murals of Latin beaches are framed by twinkling Christmas lights. Crêpe streamers are twirled across the ceiling. A board lists "especialidades de dia."

But Medina's counters its word-of-mouth popularity with spotty service. The pace was glacial on a recent evening, but nobody appeared to mind, maybe because it's such a humble setting. The dining area is festooned with homey touches, almost like it's set up for a birthday party. Murals of Latin beaches are framed by twinkling Christmas lights. Crêpe streamers are twirled across the ceiling. A board lists "especialidades de dia."

An array of side-orders make good appetizers, like the empanada (99 cents), a succulent meat turnover, the pastry neatly crimped and fried until crispy and dry. Tamal preparado ($2.39) was a variation on the traditional tamale, with soft, sweet corn dough topped with thin-sliced roast pork and melted white cheese. Even better was the croquetta ($2.39), a tubular roll of minced, seasoned ham, breaded and deep fried.

An array of side-orders make good appetizers, like the empanada (99 cents), a succulent meat turnover, the pastry neatly crimped and fried until crispy and dry. Tamal preparado ($2.39) was a variation on the traditional tamale, with soft, sweet corn dough topped with thin-sliced roast pork and melted white cheese. Even better was the croquetta ($2.39), a tubular roll of minced, seasoned ham, breaded and deep fried.

While waiting -- and waiting -- for our entrees, we dallied over bottles of Polar Beer ($2.39), a South American import that tastes a lot like Old Milwaukee. Finally the waitress returned with a delicious plate of bistec de palomilla, steak Cuban-style ($4.89), a simple cut of beef pounded thin, lightly seasoned and slightly charred. Arroz blanco was proof that white rice never need be bland. The grains were pearly and plump, glistening with a bit of oil. Black beans were stewed until tender in a thick, natural gravy. My friend's lechon adado, or roast pork ($5.89), was a lean cut of meat, yet juicy. He had more of the beans and rice, and sweet, firm platanos maduros, or ripened plantains (99 cents).

While waiting -- and waiting -- for our entrees, we dallied over bottles of Polar Beer ($2.39), a South American import that tastes a lot like Old Milwaukee. Finally the waitress returned with a delicious plate of bistec de palomilla, steak Cuban-style ($4.89), a simple cut of beef pounded thin, lightly seasoned and slightly charred. Arroz blanco was proof that white rice never need be bland. The grains were pearly and plump, glistening with a bit of oil. Black beans were stewed until tender in a thick, natural gravy. My friend's lechon adado, or roast pork ($5.89), was a lean cut of meat, yet juicy. He had more of the beans and rice, and sweet, firm platanos maduros, or ripened plantains (99 cents).

We were there about 45 minutes longer than necessary, but it was a pleasant stay. We might have been there even longer, except my friend ventured past the door that warned "Waitress Only" to ask for dessert and the check. But I did enjoy the flan con coco ($1.39), a rich custard with sweet coconut meat.

Editor's note: This story has been changed to clarify the fact that although Theo's Kitchen no longer operates at this location, it did not go out of business; it relocated to Curry Ford Road.

Theo's Kitchen may be gone from this familiar location, but the space is being kept Greek by Mediterranean Blue, who also did us the favor of sprucing the joint up a bit, stocking eco-friendly wares, and adding a little flair to the menu (read: more cheese for everyone!). 

Said menu is deceptively simple, populated with just a handful of sandwiches and salads, but nearly everything is a winner. The Provence sandwich with ham, brie, herbes de Provence-infused butter and Dijon mustard ($6.50, comes with a side) may be just a Greek Cuban, but it's a delicious trip across the salty-savory spectrum. The more traditional falafel ($6.50 with a side) gets extra points for fresh, soft pita and the choice house-made tzatziki sauce. If doing dinner, a side of olive oil and oregano-garnished Greek fries helps fill you, but it'd be a ' what else ' tragedy not to order it smothered with feta cheese for $2. 

When I lived in Atlanta in the early 1990s, I was one broke-ass sucker. Before I began my illustrious career in alternative journalism, I was sleeping on a friend's floor, working various jobs, avoiding responsibility and managing to drink most of my paycheck. Therefore, despite all the wonderful dining options around town, my stomach had to endure the standard bohemian rations of cheap ramen and 99-cent fast-food menus.

Occasionally, though, minor financial windfalls would come my way, and whatever wasn't spent in pursuit of entertainment was splurged on one of two meals: fried chicken at the Silver Grill (the best fried chicken on the planet) or pizza at Mellow Mushroom. And Mellow Mushroom was the first place I ever encountered a tofu anything that tasted good. Yeah, tofu on your pizza. Weird, right? But the, um, mellow vibe at the Mushroom helped keep the hippie leanings of its pizza menu from turning the joint into some sort of granola factory. The mood was communal, the beer was cheap and the pizza – with meat or without – was always excellent.

Not surprisingly, the restaurant was successful to the point of being an institution. The first Mellow Mushroom opened in the '70s near Georgia Tech; there are now more than 50 locations throughout the Southeast. So when construction began on a Mellow Mushroom outpost – near my house even! – I was eager for a chance to see what happens when a restaurant whose identity is intertwined with its city of origin branches out into foreign territory. Would the atmosphere be as convivial? Would they have good beer? Would this charming and wonderful part of my own personal history have been turned into an Olive Garden-style commodity? Most importantly, would they have good pizza?

Answers: Yes, but with effort. Hell, yes. Yes, but not in a bad way. Absolutely.

As with any new restaurant in Winter Park, interest in Mellow Mushroom's opening was high. We went just a few days after it opened and were greeted by a polite hostess who informed us there was a 15-minute wait, which was surprising, but would have been fine if there had actually been a place to wait. The restaurant is squeezed into a tiny plot of land in the Publix shopping plaza on Aloma Avenue, and there's precious little room for parking near the restaurant (unless you count the plaza's huge parking lot nearby). With no real waiting area, this means the parking lot also functions as an ersatz holding pen for those on the list.

That's the only thing I found wrong with the new Mellow Mushroom.

Though it shone with a sparkly freshness that was a little off-putting, the classic-rock soundtrack and quasi-psychedelic artwork (right down to the "plasticine porter" bathroom-door markers) were all hallmarks of the relaxed, counter-culture Mushroom environment. A reassuringly long line of beer taps at the bar was a great sight; the fact that they all poured excellent Shipyard products made me giddy.

Our waitress was one of those sit-at-the-table types, which is usually annoying, but when she served our food, it could have been brought to us by Dick Cheney and we would have left a good tip. Huge chunks of fresh, moist mozzarella and tomato slices topped a massive bed of fresh field greens in the Capri salad ($7). The teriyaki-marinated tofu in our half-hoagie ($3.75) was accented by grilled onions, peppers and sprouts and slathered with mayonnaise. The pretzels ($3.70) were made with superfresh dough and baked on a pizza stone.

Oh yeah, the pizza. The 10-inch "Magical Mystery Tour" ($10.75) pie – spinach, feta, mozzarella, portobello mushrooms on a pesto (rather than marinara) base – was simply astounding, with copious toppings and a buttery, Parmesan-topped crust. Despite the other excellent offerings on the menu, the pizza's what it's all about here, and I'm pleased to report that expansion has done nothing to diminish the quality.

Sure, the slick new surroundings don't have the same scrappy appeal as the original shops, but the pizza's still great and, hey, I don't have the same scrappy appeal I had a decade ago either. I guess that's a fair trade.

Dim sum: It's not for brunch anymore. Not under the auspices of Ming's Bistro where the a la cart scarfing extravaganza is an all-day affair. Sure, the cart (and a few specialty items) is only available weekends before 3 p.m., but the selection is impressive and, more importantly, as authentic as any you'll find in cities with large Chinese populations. So don't come expecting to find egg-foo-this and sweet-and-sour that; bastardized Chinese fare can be had up the street at P.F. Chang's.

Like many a dim sum joint I've visited, the dining room is spacious, high-ceilinged and almost proletarian in its essence, nuanced only by a half-dozen faux-crystal chandeliers and a trio of horizontally hung Chinese watercolor prints. Dinner by the flicker of fluorescent lighting is the norm, but it fails to cast a shadow on the medley of items on the dim sum menu, most of which can be had for under $3.

Dumplings ' shrimp, pork, taro and turnip ' are dim sum staples, but a true gauge of a kitchen's worth is the quality of its chicken feet ($2.50), and this kitchen does 'em right. Textural excellence is attained by frying, boiling, marinating and then steaming the talons, the end result being nothing short of divine. There's not much flesh to chomp on, granted, but teething the delicate bones, then tearing away the fiery-hot and velvety skin is absolute magic.

Oddly named, but superbly tasty, 'fried noodle rice pasteâ?� ($2.50) ' rolls of flaky pastry wrapped in a soft, candy-white noodle and splashed with sweetened soy sauce ' could be served for dessert. The peppery zing of spicy beef tripe ($2.50) outdid that of the chicken feet, but the dish was far too chewy to devour. Best to suck the spicy juices out of the honeycomb stomach lining and discard the remnants. If you're used to meatballs of the Swedish or Italian variety, you'll likely find the trio of ashen-colored steamed beef balls ($2.50) too dense, pasty and flavorless. Dim sum dishes are often loaded with salt and MSG, so order a pot of tea (the oolong is good); if you want more tea, turn the lid over to get the waitress's attention.

If you'd rather order a la carte (not cart), there's a host of dishes from which to choose ' everything from barbecue to congee to casseroles. The house special spicy beef hot pan ($8.95) is served in a small steel wok and kept simmering by a burner underneath. The advertised spiciness in the piping-hot mix of tender beef strips, vermicelli, carrots and mushroom caps was lacking, possibly because my mouth was still feeling the burn from the chicken feet and tripe.

Vigorous slivers of ginger in the ginger scallion fish fillets ($8.95) are the sole flavoring in this simple, refreshing dish. Circular morsels of soft whitefish are accented by scallion, all held together by clear, thick sauce. Glistening stalks of bok choy highlight the tender beef and vegetable chow fun ($6.95), a decent, if entirely pedestrian, dish.

Aside from the occasional 'Are you sure you want to order that?â?� look, my waitress, one of a small army of red-vested waitresses patrolling the restaurant, was quite affable and helpful in pointing out the ingredients of the assorted dishes (menu descriptions are terse).

Ming's is a little hard to spot, tucked away a block north of the intersection of Colonial and Mills, but it's well worth seeking, and its reign as the top Orlando destination for real Chinese cuisine is sure to flourish into a dynasty.

There's only so much you can do with beans, cheese, rice and a tortilla. It might be called by different names -- burrito, taco, fajita -- but unless the layers are put together well and the ingredients taste distinctly fresh, it's all pretty much beans, cheese and rice.

Seven years ago Atlanta businessman Martin Sprock opened the first location of what would become the 140-store Planet Smoothie chain. Moe's Southwest Grill, on the ever-expanding food corridor of Sand Lake Road, is Orlando's first taste of Sprock's latest endeavor, serving freshly made tortilla-wrapped ingredients with unusual names. The chain already has spread from Atlanta to Jacksonville, Mississippi and North Carolina. "No freezer, no microwave" is a boast the restaurant makes, and it claims to prepare everything from scratch.

Seven years ago Atlanta businessman Martin Sprock opened the first location of what would become the 140-store Planet Smoothie chain. Moe's Southwest Grill, on the ever-expanding food corridor of Sand Lake Road, is Orlando's first taste of Sprock's latest endeavor, serving freshly made tortilla-wrapped ingredients with unusual names. The chain already has spread from Atlanta to Jacksonville, Mississippi and North Carolina. "No freezer, no microwave" is a boast the restaurant makes, and it claims to prepare everything from scratch.

Paintings o f people such as Janis Joplin, Jimi Hendrix and John Lennon look down on you while you eat, complete with sayings like "Give Beans a Chance." There's sort of a Subway sandwich-shop approach to the meals. Once ordered, food is built in front of customers, with choices of add-ons like hot salsa, olives and fresh cilantro. Sounds good -- better, actually, than the finished product. There's not much about the fillings, including the meats (chicken, steak) and tofu (a pleasant surprise), that make them stand out. A sprinkling of cold cheese on top of cold beans isn't terribly exciting, no matter how clever the names.

Paintings o f people such as Janis Joplin, Jimi Hendrix and John Lennon look down on you while you eat, complete with sayings like "Give Beans a Chance." There's sort of a Subway sandwich-shop approach to the meals. Once ordered, food is built in front of customers, with choices of add-ons like hot salsa, olives and fresh cilantro. Sounds good -- better, actually, than the finished product. There's not much about the fillings, including the meats (chicken, steak) and tofu (a pleasant surprise), that make them stand out. A sprinkling of cold cheese on top of cold beans isn't terribly exciting, no matter how clever the names.

Most of Moe's items are named after TV or movie characters. "Art Vandalay" ($4.69), a vegetarian mix of rice, beans, cheese, salsa and guacamole, is from "Seinfeld." The "Pinky Tuscadero" salad ($4.99) is a throwback to "Happy Days," while the "Sherman Klump" ($2.99), a cheese and salsa quesadilla, reminded Sprock of "The Nutty Professor."

Most of Moe's items are named after TV or movie characters. "Art Vandalay" ($4.69), a vegetarian mix of rice, beans, cheese, salsa and guacamole, is from "Seinfeld." The "Pinky Tuscadero" salad ($4.99) is a throwback to "Happy Days," while the "Sherman Klump" ($2.99), a cheese and salsa quesadilla, reminded Sprock of "The Nutty Professor."

Quesadillas are actually the best thing on the menu; a quick toss on a hot grill makes the ingredients come together inside the now-crunchy shell.

Quesadillas are actually the best thing on the menu; a quick toss on a hot grill makes the ingredients come together inside the now-crunchy shell.

By definition, fajitas ($6.99 to $7.99) include grilled onions and peppers, but not at Moe's: If you don't order them (for an extra 80 cents), all you get is steamed tortillas and a dish of meat, lettuce, salsa and cheese. Moe's breaks away from the salsa-bar trend and offers only two; a green tomatillo and a hot sauce that looked so watery I was afraid to touch it.

By definition, fajitas ($6.99 to $7.99) include grilled onions and peppers, but not at Moe's: If you don't order them (for an extra 80 cents), all you get is steamed tortillas and a dish of meat, lettuce, salsa and cheese. Moe's breaks away from the salsa-bar trend and offers only two; a green tomatillo and a hot sauce that looked so watery I was afraid to touch it.

It's up to the frozen margaritas to make most of the menu items more exciting.

We didn't review this location but you can check out the review of Moe's Southwest Grill on Sand Lake Road.

Mynt operates as a restaurant in Winter Park, Florida. Mynt also offers online food delivery and has catering services. Mynt serves both vegetarian and non-vegetarian preparations following authentic Indian recipes. Freshness of food, lip-smacking taste, wholesome portions and affordable pricing makes Mynt a top preferred restaurant in Orlando, Florida. Keywords : restaurants in winter park fl,restaurants at winter park florida,winter park lunch restaurants,best lunch place in winter park