Since March, I’ve published approximately 40 reviews on takeout food from a variety of restaurants, and most of what I’ve sampled has made for good at-home eating.
But with the takeout I recently got from Ravenous Pig, I felt like I was having true “restaurant food” at home. What I mean is that even in takeout containers, the dishes from Ravenous Pig still had the sort of specialness that you’d expect if you were dining at the restaurant itself.
I had been anticipating visiting the new Black Bean Deli location in Winter Park. I wanted to see how the former Winnie’s Oriental Garden had been transformed into a Cuban deli.
But since I’m sticking with takeout cuisine for the time being, I’ll have to wait a while longer to see the inside of the new dining room. But I can tell you the quality of the food is just as good as it was when BBD was just a little pocket place on Orlando Avenue.
And Black Bean Deli is especially appropriate for takeout because that’s how it started out. The original location, at 325 S. Orlando Ave., had no tables. There was a shelf in front of the window and six stools for people who couldn’t wait to tear into their boxed food. But for the most part, you were expected to pick up your order at the counter and take it home.
It has become de rigueur for restaurant owners to post their Covid-19 policies to assure the dining public of all the steps they’re taking to keep their staff and customers safe. Standard bullet points include requiring masks, gloves for staff, distancing between tables, frequent sanitation of touch points, and taking the temperature of all employees prior to their shift.
Steve Gunter, owner of the Tap Room at Dubsdread, is taking another proactive step: He’s testing every staff member once a week – at no cost to the employee – and he’s inviting members of the public to come in for a free test, too.
In this episode of Scott’s Kitchen, chef Jason Wolfe of Tornatore’s Cafe & Pizzeria in College Park walks Scott through the process of making the fan-favorite dish Rigatoni alla Vodka, complete with death-defying flambé.
(If you don’t have a gas stovetop, you can flambé the vodka using a long-handled butane lighter.)