Wonton Asian Kitchen has all of the trappings of being a chain restaurant, including the good things that can be, such as a standardized and well-thought-out design and a regimented system for ordering and preparing.
Unfortunately, that can also mean roboticized staffers and lifeless food.
I observed all of the above at the Winter Park restaurant before discovering that it is not a chain. At least not yet. I'd bet just about anything that the owners have visions of multi-unit sales in their dreams.
Joe Liguori, who started the Pizzeria Valdiano concept in Winter Park Village 16 years ago, is returning to that complex to open a new concept.
Liguori has taken over Firefly Kitchen and Bar (it was Taps before that) and will rebrand it The Hangry Bison, featuring craft cocktails, craft beer and build your own burgers. The restaurant will stay open as Firefly for a short time then close for a remodel. Liguori said he is hoping to have the new place up and running at the beginning of June.
Morimoto Asia's executive chef Yuhi Fujinaga has officially named Hung Huynh as chef de cuisine at the Disney Springs restaurant. Hung (top left) was the winner of the third season of Top Chef. The two chefs have been friends and colleagues for many years.
I stopped in a few weeks ago to try K Restaurant's (now regularly scheduled) Sunday brunch.
I sampled the Pork Belly Benedict, and afterwards, I went into the kitchen and chef de cuisine Ryan McLaughlin showed me how he makes the yummy dish. He also agreed to share the recipe, which you'll find below.
Take a look at the video, then give the recipe a try. For inspiration, stop by K and try the real deal.
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