Bonfires

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Published on Wednesday, 12 June 2013 04:00

Written by Scott Joseph

Bonfires is a rustic place in Oviedo that touts itself as a burger and barbecue specialist. That makes it difficult to order when you’re dining alone. Do you go with a burger or opt for the ‘cue?

Luckily I didn’t have to settle. Instead I chose the Rowdy Texas burger, which comes topped with beef brisket. And better yet, the young woman who took my order didn’t even blink when I asked for it medium-rare.

But unfortunately, it came well overcooked. And while it looked like it would be an excellent burger, it was merely OK. The actual patty was better than the brisket, which was a tad dry. The cheese, however, was perfectly melted, and the tomato was as red and juicy as you’re likely to find on a sandwich.

The baked beans I had as a side dish could have been marketed as a dish of molasses. Too sweet.

The restaurant, which occupies a space that was once a Woody’s Bar-b-q, certainly has the sports bar vibe, with plenty of televisions hung about.

On the website, the servers are referred to as “the girls,” which I find a bit demeaning. (Don’t know how they feel about it.) And it seems that with the bare-midriff outfits that the place fancies itself as its own private Hootersville. Whatever.

 On one hand, I’m glad to see Oviedo getting more independently owned restaurants. On the other, I wish they would concentrate more on presenting a quality product. Little steps, I suppose.

Bonfires is at 1340 Alafaya Trail, Oviedo. It is open for lunch and dinner daily. Here’s that website link. The phone number is 407-366-4073.

Chez Vincent Brunch

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Published on Tuesday, 11 June 2013 11:18

Written by Scott Joseph

I had a charming brunch at Chez Vincent the other day. Or was it Hannibal’s on the Square? Actually it was both.

As you may know, the two occupy the same building on a corner in Winter Park’s historic Westside in the area known as Hannibal Square. Chez Vincent is a wonderful classic French restaurant; Hannibal’s is a restaurant and lounge with a separate menu. However, all the food is the creation of chef Vincent Gagliano. I’ve always enjoyed Chez Vincent for its fine French cuisine served in a quiet atmosphere, suitable for a rendezvous or tete a tete, or some other get together with a French term.

Christner's Prime Steak & Lobster: Orlando's Newest Restaurant is 20 Years Old

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Published on Wednesday, 05 June 2013 19:24

Written by Scott Joseph

David, Carole and Alice Christner in front of a commemorative display of Russ Christner's familiar uniform.

Allow me to introduce you to Orlando’s newest restaurant. You know, the one that’s been around for the past 20 years.

On June 2, Christner’s officially dropped the Del Frisco’s from its name and hereafter will be known as Christner’s Prime Steak & Lobster. Nothing else has changed. It still has the same owners, still the same skilled, professional staff, and still the same high-quality oh-my-God wonderful steaks.

So why the name change?

Because the original agreement that allowed Russ Christner to open the restaurant with the Del Frisco’s name has come to an end. The company that now owns the Del Frisco’s franchise and the Christner family came to a mutually beneficial agreement that necessitated the rebranding. And when you get right down to it, the steakhouse should have been called Christner’s all along.

I’ve told the story many times before, but to recap: The first Del Frisco’s was started by a man named Dale Wamstad. It was originally in New Orleans, but Wamstad moved it to the Dallas area in the early ‘80s. Russ Christner was a good friend of Wamstad’s, and for years Christner begged his friend to let him open a restaurant under the Del Frisco’s name. In 1993, Wamstad finally agreed, and Christner opened Del Frisco’s Steak House in a restaurant space on Lee Road.

That One Spot

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Published on Tuesday, 04 June 2013 10:42

Written by Scott Joseph

I had been hearing a lot lately about That One Spot, the flippantly named burger flipper in Ocoee, and just about all of it good. So when I found myself in the neighborhood, I stopped by to give it a try. Frankly, I don’t see what all the fuss is about. Except for receiving a burger that was cooked precisely to my preferred temperature, a beautiful medium rare, there was nothing else about the experience that would make me return.