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Timing is everything.

Feather & Quill, a “New American restaurant and craft cocktail bar, a more ambitious concept from the owners of Stubborn Mule and the Menagerie in downtown Orlando’s Thornton Park as well as RusTeak in Ocoee and College Park, opened in late February. It took over the space that had previously been Dexter’s of Windermere in The Grove shops.

I had peaked in while the space was under renovations and it appeared it was going to be posh place for upscale casual dining.

Of course, a month later restaurants were ordered to cease on-premise dining. That can be a real momentum killer for a new business.

But Feather & Quill is back open, and while I am unable to report yet how the interior turned out, I can give you some thoughts on the food I ordered for takeout recently.

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I had a chance recently to get a look at Knife & Spoon, which will open in October at the Ritz-Carlton Grande Lakes.

The restaurant is headed by Dallas chef and restaurateur John Tesar and takes over the space previously occupied by Norman’s. Knife & Spoon will feature steaks and seafood, both referenced in the name, with Knife representing the meat, obviously, and Spoon a type of fishing lure, as seen in the logo.

KnifeSpoon meat

KnifeSpoon meat locker

But steak is definitely going to be a focus here. Tesar and his chef de cuisine, Gerald Sombright, told a small group of socially-distanced and masked media members about the extensive dry aging process that will be will be incorporated. Diners will be able to choose from steaks that have been aged 45, 60, 90, 120, 150 or 240 days. The longer the meat ages, the more tender it becomes, with a penicillin-like substance forming on the crust. And you don’t have to order in advance – they’ll have steaks of all ages on hand all the time. In fact, the meat locker is already being stocked in advance of the opening.

By the way, the seafood on the menu will not – I repeat NOT – undergo a similar aging process.

Also interesting, the steaks will be cooked in a pan instead of on a grill. Tesar believes that locks in more of the flavor.

All of the beef will be sourced from 44 Farms, which is just one place, in Texas, that specializes in cattle fed with very little corn.

KnifeSpoon cloud

KnifeSpoon moss

Construction on the space is still ongoing, mostly in the bar and lounge area, but the main dining room, which features a lava-dome ceiling (technically it’s called a white cloud) and a curious moss-covered sculptured mound in the center of the room, is largely finished.

The interior is by Schoos Design and will have 235 seats when it’s allowed to have full capacity.

We were given nibbles of some of the steak, but I’ll reserve my comments until the restaurant opens. But let’s just say I’m really looking forward to it.

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TasteEpcot sign

In normal times – remember those? – Epcot’s International Food & Wine Festival would be getting underway about now, settling in for a run that would last until sometime in November.

This year, on what is at least officially the festival’s 25th anniversary, the theme park is offering Taste of Epcot International Food and Wine Festival, with “Taste of” the clue that this is a more limited experience. There are no tastings, no cooking demonstrations, no visiting celebrity chefs, no Eat to the Beat concert series.

But there is food, there is wine, and plenty of other beverages, too.

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Let’s get takeout for breakfast. No, having to drive someplace to get the food isn’t as nice as having breakfast in bed. But if the restaurant offers curbside pickup, you don’t have to change out of your pajamas and can hop back in bed when you get home.

Let’s go to Se7en Bites.