Just before all corona hell broke loose,back in March, I visited Phoresh, a “noodles and street fare” cafe in East Orlando. Ironically, I ordered my food for takeout. Had I known what was about to happen, I might have stayed to savor a final dine-in experience. But since we’re focusing these days on the takeout experience, I thought I might as well tell you about Phoresh now.

This is a first-time category for our Foodster Awards for Independent Restaurants, but it somehow seems a natural choice: Best Takeout.

During the nominating phase, you may vote for up to three candidates. Voting will continue through June 3. The restaurants receiving the most votes will advance to the finals.

When deciding whom to vote for, consider the food, of course, but also consider the takeout experience. Give special consideration to the restaurants that have had to reconfigure their business model to provide takeout during the pandemic.

Items for evaluation:

• Takeout menu: Is there a special menu that focuses on foods that are appropriate for takeout
• Ease of ordering: If by phone, is the person taking the order courteous and careful? If online, are the descriptions concise and thorough, and are you able to complete the transaction easily?
• Pickup experience: Was the food ready when promised? Was curbside pickup provided?
• Packaging of the order: Clearly marked containers and attention to items that might spill.
• Quality of the food: Was everything properly prepared and did it taste good? No need to deduct points for food that has to be reheated – that’s sometimes the nature of takeout.

You may also nominate a favorite restaurant that isn’t already on the list – but PLEASE VERIFY THE NAME ISN’T ALREADY THERE. Duplicates and any votes they may have accumulated will be deleted.

Also, remember: The Foodster Awards are for Independent Restaurants. Only those with three or fewer locations may be nominated.

Finally, after placing your vote, leave a comment below telling us who you voted for and why. (Be sure to mention the restaurant’s name; we can’t see who you voted for.)

Finalists will be announced June 4.

Here are the nominees:

While walking my dog through my neighborhood recently, I saw a delivery van with the logo of Maxine’s On Shine on the side and the words Maxine’s On Demand.

I was intrigued.

I liked the idea of having Maxine’s food delivered for an evening meal. But as I looked into it, I found that the process wasn’t intuitive or self explanatory. I ended up ordering my dinner for curbside pickup, which worked out fine. Later, I found out more about the delivery option and I’ll share those details in a moment.

But first the review of takeout from Maxine’s On Shine, not on demand.

We have news out of Winter Garden. Kevin and Laurie Tarter, owners of Chef’s Table at the Edgewater and other WG venues, have announced the hiring of Crystal Womelsdorf as executive chef. David Lampman will continue on at the popular restaurant as chef de cuisine. (Womelsdorf is pictured above at right with the Tarters.)

This is a homecoming of sorts for Womelsdorf, who had worked with the Tarters when they were on the staff at California Grill and joined them when they started their chef table concept 12 years ago this month.

She left, however, to expand her cooking credentials and most recently was with Chicago’s Quartino, which sounds a little too much like quarantino, one of the Gibsons Restaurant Group’s brands. GRG also owns the Boathouse at Disney Springs.

Laurie Tarter said she was able to convince Womelsdorf to return to Winter Garden and be part of the Chef’s Table’s soft reopening this week.

Tarter also said that they have some big changes coming up soon but she wasn’t able to reveal them just yet.

More on the soft reopening soon. The Tarter's Attic Door recently reopened.