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Lots going on this weekend, especially if you like food, drinks and fun stuff.

I already told you about Sake & Shine, the progressive dinner that celebrity chefs Masaharu Morimoto and Art Smith are doing at their Disney Springs restaurants Saturday. Morimoto figured that as long as he was in town he might as well host an omakase dinner at his Morimoto Asia. Momokase will be tonight (Dec. 2) at Mormimoto Asia. Only 12 seats at $250 per person, all prepared by Morimoto himself. (I’m told he tends to go a bit overboard when he hosts an omokase, so prepare yourself.) If you missed it before, read about my experience with the omakase at Morimoto Asia. Call 407-842-7123 and speak with Molly with Morimoto Asia to reserve your seat.

On Saturday, DoveCote is having a farm to table dinner. Wait, change that. It’s a Table to Farm dinner.

LaCommareFaiyaz Kara of the Orlando Weekly reports that Stefano LaCommare is coming out of retirement to open Nonno's Ristorante Italiano in Altamonte Springs.

LaCommare and his wife, Marie, have owned and operated several popular restaurants in the area, most recently Stefano's Trattoria in Winter Springs. They sold that restaurant in 2015 and announced they were retired. (Stefano's Trattoria continues to operate under a new owner.)

Their children, son, Leonardo, and daughter, Antonella, with her husband, Frank Paradiso, who had worked with the LaCommare's at the family restaurant, opened Antonella's Pizzeria in Winter Park, which I reviewed earlier this year.

From the new restaurant's website, it appears that Leonardo, who also goes by Lenny, will be the offical chef at Nonno's. But the name -- it means grandfather -- clearly indicates that the elder LaCommare will have a presence. Stefano grew up in Sicily and his menu will feature his native cuisine. According to Kara, however, Nonno's will not try to compete with Antonella's Pizzeria with its own pies.

Opening date is not yet firm -- later this month or sometime after the first of the year.

It will be located in the GFS Plaza at 1140 E. Altamonte Drive, Altamonte Springs, where Athena Cafe used to be.

CL interiorPhoto: Gary Bogdon

A recent trip had me flying out of Terminal 2 at Orlando International Airport, so I made a point of leaving a little earlier so I could check out the Cask & Larder that opened there a couple of months ago.

All I can say is that if this was the Cask & Larder that opened in Winter Park four years ago, the Ravenous Pig wouldn’t be opening there today.

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This is just the sort of thing you hope might happen with the celebrity chef-driven restaurants at Disney Springs.

On Saturday, Dec. 3, Masaharu Morimoto of Morimoto Asia and Art Smith of Homecoming Florida Kitchen will host Sake & Shine, a progressive dinner between their two D-Springs restaurants.

The evening will begin second floor terrace at Morimoto Asia with three Pan-Asian courses selected by the Iron Chef himself. They’re include Alaskan King Crab and Nantucket Bay Scallop “Ankake” over crispy noodles; five-spiced braised beef short rib with a Sansho Peppercorn Sauce and Wilted Dou Milao; and a special sushi course showcasing ingredients of Morimoto’s native Japan.

From there, guests will take a short walk across the courtyard to Homecoming, where Smith will offer the sweet endings to the evening. Guests will be able to indulge in a Build-Your-Own-Florida-Strawberry-Shortcake-Bar while also enjoying Smith’s signature Hummingbird and Shine Cakes.

Bartaco logo

There’s a new taco bar in town. It’s called bartaco.

It’s one of the brands of a restaurant group called Barteca, which also has Barcelona Wine Bar and Restaurant and specializes in the flavors of Spain, Uruguay, Brazil and Southern California. So of course it is based in South Norwalk, Conn.

Bartaco interior

Located in the Marketplace at Dr. Phillips, bartaco, which insists on being lowercased, offers light bites and “upscale street food” in what it calls a beachy atmosphere, if photo collages of Arnold Palmer and other golfers make you think of catching some waves.

Here’s how it works. The menu is a tiny little pamphlet with minimal descriptions. You don’t simply tell a waiter your selection. Instead, you use a small pencil — just like the golfers use! — to mark a little card with your choices and the number of each item. Sort of like at a sushi bar. Then when you’ve made your choices, you place the order card in a tabletop card holder to signal to a server that you are ready to order. Because God forbid the servers should have to pay enough attention to their tables to know that.