Locations in West Orlando

We didn't review this location but you can check out the review of The Melting Pot in Longwood.

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.

It isn't often that restaurants go to war over names. But in June, Ron Woodsby, whose company owns the Fishbones chain, took Bonefish Grill to court, claiming their similar name and logo of a fish skeleton was violating trademark and confusing customers.

Then he opens Moonfish, a mile down Sand Lake Road from Fishbones and across the street from his competitor. (A moonfish, by the way, is called "opah" in Hawaii.) And why use "bone" to name a fish spot anyway?

Then he opens Moonfish, a mile down Sand Lake Road from Fishbones and across the street from his competitor. (A moonfish, by the way, is called "opah" in Hawaii.) And why use "bone" to name a fish spot anyway?

But a lot of thought and effort has gone into the design of the nonbony Moonfish, from the cast-metal opah on the front door to the magnificent art glass in the dining rooms. Everything revolves around fish. Hanging lights over the hectic bar look like little octopuses, and a giant tropical fish tank is echoed in video screens in the rest rooms. Walk around behind the sushi bar to see the catch of the day displayed next to the open kitchen -- clear eyes and bright, firm fish abound.

But a lot of thought and effort has gone into the design of the nonbony Moonfish, from the cast-metal opah on the front door to the magnificent art glass in the dining rooms. Everything revolves around fish. Hanging lights over the hectic bar look like little octopuses, and a giant tropical fish tank is echoed in video screens in the rest rooms. Walk around behind the sushi bar to see the catch of the day displayed next to the open kitchen -- clear eyes and bright, firm fish abound.

Don't plan on rushing through a meal at Moonfish; whether it's busy or quiet, things take a very long time. Our server gave new meaning to "wait staff," and the space between courses went way beyond luxurious and into interminable.

Don't plan on rushing through a meal at Moonfish; whether it's busy or quiet, things take a very long time. Our server gave new meaning to "wait staff," and the space between courses went way beyond luxurious and into interminable.

But while waiting for a table you can order immaculately prepared sushi like "dancing eel," which combines broiled eel, king crab and avocado, or the "yum-yum" roll of tuna, salmon and fried yellowtail (both $11.95). The expertise of their fish-buyer is evident in these jewels.

But while waiting for a table you can order immaculately prepared sushi like "dancing eel," which combines broiled eel, king crab and avocado, or the "yum-yum" roll of tuna, salmon and fried yellowtail (both $11.95). The expertise of their fish-buyer is evident in these jewels.

Portions are enormous, and when a dish hits the mark, it couldn't be better. A giant steamer full of Prince Edward Island mussels in garlic and white wine ($10.95) is worth the trip by itself. The open, citrus and oak-fired grill does wonderful things to the Oscar mignon, a thick sirloin filet topped with crab and Hollandaise (yes, good steak in a fish house; $20.95).

Portions are enormous, and when a dish hits the mark, it couldn't be better. A giant steamer full of Prince Edward Island mussels in garlic and white wine ($10.95) is worth the trip by itself. The open, citrus and oak-fired grill does wonderful things to the Oscar mignon, a thick sirloin filet topped with crab and Hollandaise (yes, good steak in a fish house; $20.95).

The "catch" menu changes daily, and lists not only the fish, but who caught it and where -- giving map coordinates. I didn't write down who caught my tilefish ($23.95) but it was a mild and moist one. The "chef's mixed grill," ($21.95) however, gets demerits for whoever picked our oily mahi-mahi and salmon, which were unimaginative choices from such an extensive variety. And serving overcooked shrimp scampi in such environs is practically criminal.

The "catch" menu changes daily, and lists not only the fish, but who caught it and where -- giving map coordinates. I didn't write down who caught my tilefish ($23.95) but it was a mild and moist one. The "chef's mixed grill," ($21.95) however, gets demerits for whoever picked our oily mahi-mahi and salmon, which were unimaginative choices from such an extensive variety. And serving overcooked shrimp scampi in such environs is practically criminal.

So Moonfish does occasionally miss the mark; still, in terms of the food overall, it turns out to be a lucky entry in the growing number of "concept" restaurants. No bones about it.