Golden Krust interior

Golden Krust sure doesn’t sound like the name of a Caribbean eatery. Maybe a bread shop or a fictitious business on The Simpsons.

Actually, its origin was as a bakery, in St. Andrew, Jamaica, where the crusts, or Krusts, if you will, that were meant to be golden were the patties and other baked goods that are staples of a Jamaican menu.

Golden Krust also didn’t scream franchise to me as I approached the restaurant in Waterford Lakes, but I figured it out once I was inside. The menu board over the counter, where a steam table holds the day’s offerings, has a space next to each item’s name where the dish’s calories can be listed. Restaurants in Florida are not required to list nutritional information — yet — so the spaces were blank. But I realized that only a menu board provided by a franchisor would have the unnecessary calorie spaces. And I also correctly deduced that this was a franchise out of New York, where chains and fast food joints are required to list nutritional information. (Here in the Sunshine State such information is available on request from most chains, but otherwise kept in the dark.)

310 Park interior

I realized that it had been ages since I’d visited 310 Park South, the American restaurant that occupies that address in Winter Park. And I was surprised when I looked back through my files that it has been there since early 1999. Before it settled in, the space was occupied by a Fat Tuesday frozen drink emporium, and, even earlier, a short-lived restaurant called the No Name Bar and Grill. (I know that coming up with a name for a restaurant is a difficult process, but come on.) Over the years, the original restaurant helped launch the curiously named 310 Lakeside (which is not its address) in what was once a Sam Snead’s across from Lake Eola Park, and the also-on-Park, lowercased blu on the avenue.

I figured it was time to stop back in, so I arranged a lunch meeting with a colleague there recently.

Divas Banana Bread

The divas love making something delicious with exactly what’s on hand – and overripe bananas and carrots are a tender, delicious mash-up for a bread that works for a quick breakfast or a sweet snack any time of day.

You can toss the carrots in the food processor and finely chop instead of grating for a dash of color (but either way works just fine). And you can forget the pecans, or add walnuts or no nuts at all. It’s a little bit healthy, a whole lot delicious.

I share this article from distractify with you with a proverbial grain of salt. No, a big chunk of rock salt.

I do believe that there is a need for mutual respect between diner and server in any restaurant setting. And some of the points made in this listicle are good common sensical. Some of the other points have a "just sit down and don't make any trouble" tone. See if you can figure which ones I mean.

And what do you think? Servers? Guests?

Baoery logo

The name of the restaurant that will occupy the former Cityfish space in downtown Orlando’s Thornton Park district is Baoery. No, not Bowery, like the neighborhood in south Manhattan, though it’s pronounced the same. Baoery, a play on bao, the the light but doughy bun found on various Asian menus and dim sum carts.

Baoery is the latest project from Thornton Park Restaurant Group, which opened nearby Soco last year and also owned Cityfish. TPRG partner and executive chef Greg Richie will also oversee the new restaurant.

“Soco was the first restaurant concept that I wanted to do,” said Richie. “The other one that I always wanted to do is Baoery.” He’s calling it an Asian Gastropub, “The kind of food I like to cook.”

The menu will draw on Richie’s background of cooking in Asian and Polynesian kitchens, including Roy’s (the original in Hawaii as well as the Roy’s on Restaurant Row, which he opened) and Emeril’s Tchoup Chop at the Royal Pacific hotel at Universal Orlando.

“It’s going to be fun, very accessible, very casual,” he said of the new restaurant. There will also be lower price points to encourage guests to dine more often.

There will be a variety of bao, including a roasted pork belly with Asian barbecue sauce. (If you want an idea of what that one will taste like, visit Soco and order the Slow-roasted Barbecue-glazed Pork Belly Biscuits.) There will also be a bao that features Richie’s KFC — Korean Fried Chicken — that is also a popular Soco item.

Beyond the bao, the menu will offer Asian inspired salads and a whole fish of the day prepared with ginger, scallions and a soy based sauce. There will also be wok-charred edamame, ramen, kimchi and a selection of vegetarian offerings.

The space is in the final stages of a total remodeling that included moving the restaurant’s bar from the side wall and into the center of the room. As with Cityfish, there will be ample patio seating, but expect to see the side deck opened up more.

Richie said the opening is on track for the middle of the month.

Baoery bar