Text Size


Frontpage Slideshow | Copyright © 2006-2014 JoomlaWorks Ltd.

Don Jefe's Tequila Parlour

Don Jefe bar

I’m always a little surprised at the elaborateness of some of the downtown establishments, especially those that seem to be trying to attract a younger clientele (read: partying 20-somethings on the prowl for sex). Several venues are bigger, splashier and even downright luxe, at least more than you would think necessary. And that’s a good thing, I suppose.

I just wish more of them spent more time concentrating on the food they serve. You know, for those of us past 20 who are on the prowl for something palatable to eat.

Don Jefe tacosThe carne asado tacos were encouraging, if also pricey.

I was encouraged at first with my initial bite of carne asado tacos from Don Jefe’s Tequila Parlour, one of the newer establishments on the well-lubricated stretch of Church Street between Orange Avenue and Interstate 4. The tacos were served in warm, soft tortillas with almost-melted white cheddar cheese and grilled onions. There wasn’t a tremendous amount of the flat iron steak, but what was there was good, and I liked the piquant chimichurri that was served with the tacos.

Don jefe tamalesIt might have been better to eat the wrapper.Then I took a bite of the pork tamale. I try not to use extremes when I describe something but I can’t avoid it here: this was the worst tamale I’ve ever unwrapped from a corn husk. (I do need to make that distinction because I still remember my first tamale, which, as a young person from the Midwest newly living in the Southwest, I failed to unwrap. You only make that mistake once.) Don Jefe’s tamales were severely dry, with the cornmeal an unnatural dark brown, as though singed. Any pork inside was barely detectable.

Don Jefe wingsHere is seven and a half bucks of average eating.They got me on the menu item labeled “chicken wings confit.” Confit, of course, generally refers to meats, usually duck or goose, preserved in their own fat. How interesting, I thought, to apply that process to lowly chicken wings. But that process was not applied, according to my server. These were no more than your standard, run-of-the-mill (or coop, if you will) hot wings.

Perhaps by calling them confit the management thought it could get away with charging $7.50 for seven wings or drummies. (As it turns out, they did get away with it.) But then they felt no need to justify the prices of the other items: $12 for three tacos and $8.50 for two tamales.

Does it matter at this point that service was good? Or that the atmosphere is expansive and tasteful? Or that it looks like a fun place to meet someone and have a drink, especially if you appreciate a bar menu with dozens of tequila options? I suppose it might if you’re one of the younger party set. But even they have to eat.

Don Jefe’s Tequila Parlour is at 41 W. Church St., Orlando. It is open for lunch, dinner and late night daily. Here is a link to the website, where you can see the other outrageously priced menu items. The phone number is 407-203-0873.

Related Articles/Posts
Four Seasons Set to Open Soon (But Not All the Restaurants Yet), Created by Scott JosephFour Seasons Set to Open Soon (But Not All the Restaurants Yet)...
I got a sneak peek at the brand spanking new Four Seasons and its restaruants on Thursday. Well, not all of it — just a couple of seasons, actually. But what ...
Bistro CloClo Now Serving Brunch, Created by Scott JosephBistro CloClo Now Serving Brunch...
Bistro CloClo, the charming French cafe in the Dr. Phillips Marketplace on Restaurant Row, has added a Sunday brunch to its repertoire (see how I cleverly wor...
Raga Now Closed; Transformation to American Gymkhana Underway, Created by Scott JosephRaga Now Closed; Transformation to American Gymkhana Underway...
As of today, Raga, the Indian restaurant on Sand Lake Road, is closed. As I told you in this article, the owners are bringing in New York restaurateur Rajesh Bh...
Vogelbacher Named Executive Chef at Maxine's on Shine, Created by Scott JosephVogelbacher Named Executive Chef at Maxine's on Shine...
George Vogelbacher, right, with Kirt and Maxine Earhart, owners of Maxine's on Shine. George Vogelbacher, longtime area chef with a varied career, has been nam...
Green Day Cafe Moving into Virgin Territory, Created by Scott JosephGreen Day Cafe Moving into Virgin Territory...
Green Day Cafe will take over the space in downtown Orlando's North Quarter District that was vacated recently by Virgin Olive Market at 807 N. Orange Ave. This...
Saturday, 26th July 2014

What is a Flog?

A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.

Follow Scott ...

Scott's Newsletter

Please register to the site before you can sign for a list.
No account yet? Register

Flog Advertisement

Featured Links:
Shargaa illustrations
The Best Graphic Design Firm in the Business! (And designer of the Scott Joseph's Orlando Restaurant Guide logo.)
Cucciaioni Photography
Cucciaioni Photography by Eric Cucciaioni, Official Photographer of Scott Joseph's Orlando Restaurant Guide.