What's Hot
MOST READ
What's Going On

Calendar

Search thousands of events in our database.

Restaurants

Search hundreds of restaurants in our database.

Nightlife

Search hundreds of clubs in our database.

loading...

OW on Twitter
OW on Facebook

Star grazing

Local notables share their favorite places to grab a bite

Article Tools
Font size: [A] [A] [A]
Sign Up newsletter

Photo: Illustrations by Christopher Kretzer, License: N/A

Buddy Dyer

Photo: , License: N/A

Kaitlin McGavock

Orlando Mayor Buddy Dyer:
“It is very hard to pick a favorite, because we are fortunate to have so many options. But some I tend to frequent most are, for a power lunch, Citrus; my old time favorites are Le Coq au Vin, Dubsdread and K Restaurant. Some newer favorites are Hawkers, Santiago’s Bodega and Chai Thai in SoDo.”

Kaitlin McGavock, co-owner of Lil Indies and creator of Daughters & Co bitters:
“Being in Mills 50 pretty much on the constant, we love Noodles & Rice – their soups are amazing. And of course Tako Cheena and the Strand. … When we want to have an adult dinner date, we like to sit at the bar at Cask & Larder.”

Eddie Huang, chef, restaurateur, author, TV show host, cultural provocateur and Orlando native:
“I still love Black Bean Deli for the pan con lechon. Tortilleria [la Mexicana, on Goldenrod Road] is amazing, and I like Cedar’s in Dr. Phillips.”

Jameer Nelson, point guard, Orlando Magic:
“One of my favorite restaurants now is Eddie V’s – it’s really good. And I like Roy’s. I like the Sand Lake restaurant row.”

Garry Jones, president, Full Sail University:
“The good folks at Kabooki Sushi do an amazing job of combining some of the freshest fish in town with original sauces and chef-made compliments.  

“Scratch is one of the most unique environments with interesting and delightful ambience. … Every meal is a culinary exploration. The Smiling Bison is new to me; I was delighted at the bold flavors that combine with well thought-out recipes. Sleeping Moon Café (on Aloma Avenue): good salads combined with paninis that are either vegetarian or traditional sandwich fare. Their pressed sandwiches as well as their wraps combine traditional meat fillings with interesting garnishes and creative augmentations that make for delightful bites.  Sleeping Moon is also Full Sail staff member-owned and run.”

Amy Galpin, newly appointed curator of Cornell Fine Arts Museum, Rollins College:
“I think my favorite restaurant is Fresh Café in Winter Park. It has the charm of being located just off Park Avenue in Hannibal Square, and I love the small, cozy space. The food is wonderful, too.”

Matthew Peddie, news manager of WMFE, 90.7-FM:
“The restaurant I go to most often is ’Kesh, just around the corner from the WMFE studios. I usually eat fast, and the chef, Jerry Helminski, has a nice take on street food. … I once ate some stellar donuts from ’Kesh. I think they had chili in them or something unexpected. I like Japanese comfort food, too. Hanamizuki on I-Drive is a good spot for it. The katsu don (pork and egg on rice) or the curry rice both fit the bill. The sandwiches at Benjamin French Bakery in Thornton Park are pretty amazing. Good fuel for a wander ’round Lake Eola.”

Mark Baratelli, event producer and publisher of TheDailyCity.com:
“I event-manage 10 Food Truck Bazaars a month every month and without fail, I order Tastebuds Truck’s tostones topped with ropa vieja. The tostones are crisp and chewy, the meat is tender and the portion is huge. The owner, Maria, is super nice and her truck is orange: one of my three favorite colors.”

Bite 2014
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus