{jcomments on}Two new restaurants have opened in Winter Park, including the much anticipated Cask & Larder, the new project from the Ravenous Pig crew. Cask & Larder opens to the public today.
Last week, Galopin, the oddly named occupant of the Park Avenue space that has been home to so many concepts, most recently Circa, opened its doors. The restaurant’s website is touting the kitchen’s dedication to organic and locally sourced ingredients. The menu features such items as grilled eggplant Napoleon, Chilean lamb chops (the wine it’s marinated in is from Chile), curry-crusted tuna, and glazed pork tenderloin. Entree prices start at $29 and go up from there (most in the low $30s). Here’s a link to Galopin’s website, which doesn’t seem to have much substance at the present (even the video that appears to be on most pages lacks much info). Haven’t been yet, but I’ll let you know what I think after I visit.
I have been to Cask & Larder, which occupies the space that was once the historic Harper’s Tavern and Le Cordon Bleu restaurant, at Orange Avenue and Fairbanks Avenue. I attended one of the practice dinners, but under the stipulation that I not write any critique until after I visit when the restaurant is open officially.
I can tell you that the menu features “Southern inspired” creations, and lots and lots of pork products. I’d say there’s probably more pig on the menu at C&L than at Ravenous Pig. The restaurant also features its own house-brewed beers, which are sure to be a draw to the area’s growing cadre of beer aficionados.
While I can’t tell you any specifics about my experience (dying to, though), I can show you some of the photos. And this link will take you to Cask & Larder's website.
The ktichen can be seen through obscured glass. just outside is a communal table.
Inside the kitchen.
The bar area is big and spacious, and available for dining for those without reservations.
The brewing area is available for dining, too, specifically a pig feast. Yes, that is a pig head in the middle of the table.
Pimento cheese topped with a sort of ham jam is one of the appetizers.
The menu features a number of southern hams. Can't decide which one to have? Then this ham sampler is what you want.
Stuffed quail.
Do you <heart> lamb? How about lamb heart? Shown above topped with popcorn.
For those not into handrafted beers, Cask & Larder offers a list of specialty cocktails. The one above is made with pickling juice.
