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UandMe rice box

There are few foods more classically suited for takeout than Chinese. Before there was a proliferation of foam clamshell boxes and plastic containers, there was the folded paperboard box with wire handle that became synonymous with Chinese takeout. So much so that even today the emoji for takeout food is that little box.

So let’s do Chinese takeout.

I went online and found the menu for U & Me, a Chinese restaurant that also does sushi in the area of Kirkman and Conroy Roads. Actually, I found a few menus at a different websites, and with different prices, but I’ll give you the link to the best one below.

I’m a sucker for egg foo young, and I haven’t seen it on a menu in a while, so I knew that would be my entree choice. My companion chose the Triple Delight from the list of house specialites, and we also got some steamed dumplings and pan-fried pork buns to share.

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Bigfin togo scallops

As far as we known, Visit Orlando’s Magical Dining is still on. Its 15th year addition is scheduled to run from Aug. 28 through Oct. 4. Curiously, no restaurants are yet listed on the VOMaGDi website. I know of at least one restaurant that will be participating this year. In fact, Big Fin Seafood Kitchen is offering its Magical Dining $35 three-course menu beginning (checks calendar) now. You can take a look at BF’s Magical menu here. (The shrimp & scallops Orleans, which I had on a takeout visit, above, is on the menu, so get that.)

Mias gravy

Mia’s Italian Restaurant, which I reviewed shortly before all restaurants were ordered closed, reopens Monday, Aug. 10, for takeout and delivery only.

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Bruno

Bruno Vrignon, executive chef at Epcot’s France pavilion, announced Friday that he was retiring after 38 years.

Vrignon, 61, has been chef at the pavilion since it opened, in 1982. Prior to that, he was chef de partie at Restaurant Paul Bocuse in Collonges-au-Mont-d’or, near Lyon, France. The French restaurants at Epcot, including Chefs de France and Monsieur Paul, are operated by JBI LLC, a company owned by Jerôme Bocuse, the son of the late master chef.

A native of St. Hilaire de Talmont, a village in western France, Vrignon’s first culinary job was preparing meals in a castle for a noble family. He also worked at L’Eaubergarde in Paris under Lucien Ogier and Jean Bordier before joining the Bocuse organization in 1980. He has cooked for the Dalai Lama at a benefit in New York and was the chef for the French team at the Winter Olympics in Salt Lake City.

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ravpigtogo ext

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.