I’m probably one of only a few people who went through college and grad school in the 1970s without ever smoking pot. I’ll probably be invited to be a keynote speaker someday.

It’s not like I was vice adverse. My dorm room had plenty of illicitness within. Just not pot.

So a lot of the insider-jokes and terminology on the menu at Chēba Hut, a marijuana-themed sandwich shop, might be lost on me. (Most, but not all – some of the potheads on my floor were my best friends, so I experienced it secondhand, so to speak.)

I came across Oz Asian in Lake Mary recently, a small quick-serve restaurant with a pan Asian menu. It’s an assemblage concept, so you’re asked to choose your protein (chicken, beef, shrimp, tofu or vegetables); a base (white rice, brown rice, pasta noodles, vermicelli or soba noodles); a sauce (sweet & sour), sweet oyster, Thai curry, garlic, teriyaki or soy and ginger); vegetables to add in (broccoli, onion, cabbage, bean sprouts, mushrooms, peppers, jalapeños, scallions, corn, carrots, celery, pineapple, tomatoes and snap peas); and any extras at extra cost: (fried egg, scrambled egg, or more chicken, tofu, beef or shrimp).

Very close by is a Fresh Market grocery store where you can buy most of those items and just put them together yourself, but don’t get me started on assemblage restaurants. Or maybe it’s too late for that.

I was in the Conway area of the city recently on personal business, which I completed right around noon. So I set out to find a place for lunch and happened upon Sazoncito Latin Food, which has apparently been around for almost seven years.

It’s a small storefront in a strip mall with an impossible amount of food on display on a steam-table buffet behind the counter. As with other Latin food restaurants in the area, you choose a rice, a meat or protein and sides and move along the line as a server scoops your choices into a container.

Scoops isn’t quite the correct word – it’s more like shovels. I recall thinking as I watched the young woman serving me that she was going to need a bigger container. But somehow she got all of it inside.

I’m not at all sure what makes Krazy Greek Kitchen krazy. It all seemed rather normal to me. Or maybe spelling it with a K is similar to calling the sushi ingredent surimi krab. Maybe it’s just a imitation crazy.

Whatever. Krazy Greek Kitchen sits across from Central Park in what is the de facto downtown Lake Mary. It has a wraparound terrace for outdoor dining and on the night I visited there was live music in the park, which itself was still aglow with colorful holiday lights.

The menu features most of your classic Greek dishes, or maybe that should be klassic.

I think the last time I was inside this building, the vast, freestanding structure at 800 E. Altamonte Drive, it was a restaurant called Sam Seltzer’s Steakhouse and the year was 1998. Seltzer’s was a low-end steakhouse that served a pretty good product. But it didn’t last long – its greatest claim to fame was taking on city hall over some fiberglass steers and cows that were set up in front of the restaurant. The city claimed they were attention-getting devices subject to the same rules as signage; Harold Seltzer, the owner, countered they were “amusing lawn ornaments.” Never mind that there wasn’t an actual lawn or that they weren’t particularly amusing.

I don’t remember how it was resolved, but the the cattle of discontentment were eventually driven away when Seltzer’s finally fizzled.

I’m sure there must have been other food businesses in the building in the past 24 years but none caught my attention. Not until Las Lomas Mexican Grill, and really only then because it was the end of the year and I was actively seeking Mexican food to fulfill a seasonal craving.

Black Rooster, the popular taqueria from the Mills 50 district, has opened a second location in Curry Ford West. It occupies an end unit in a repurposed and redesigned building that used to house an ABC Fine Wine and Spirits store (and onetime lounge) at the corner of Crystal Lake Drive and Curry Ford Road (but not West Curry Ford Road because such a designation does not exist).

I had enjoyed the original Black Rooster – indeed, it is a previous winner of the Best Craft Tacos Foodster Award for Independent Restaurants – so I was anxious to try the new location. Although it opened the second week in November, the Curry Ford location is still claiming soft opening status with limited hours (lunch is not currently offered and it’s closed both Sunday and Monday whereas Mills 50 is closed only Mondays and offers lunch each day it’s open).

It was offering a limited menu to begin, too, but it now seems as though the menu is the same at both locations. I clicked on the menu for the Curry Ford West store and proceeded to make an online order for pickup a couple of hours later. The online ordering form was easy to use and allowed for detailed changes – deletions, additions, sauce notations – but after I had entered my payment information and clicked to finalize the order, I received an email confirming that it would be ready for pickup – at the Mills 50 location.

No, no, no. That wasn’t convenient. And besides, I wanted to check out the new place.

Tabla, the independently-owned Indian restaurant with locations in Orlando and Winter Park, has opened a third location in Lake Nona with a modern decor and a show kitchen design that allows you to see the exceptionally good food being prepared.

The open kitchen is a change from the original Tabla, which opened near Universal Orlando in 2008 and in Winter Park in the Shops on Park arcade last year.

But all three offer the same menu of Indian specialties as well as some Thai and Chinese dishes.

Ziggie’s Pizza has replaced Perla’s Pizza. Actually, it’s less a replacement than it is a transformation. Christian Ziegler took over the business when he and pizza partner Mike Collantes dissolved the business, but it continues mostly the same.

Well, there’s one big difference: it no longer offers the pizza with bananas on it.

But it does offer some interesting and non-run-of-the-mill pies, such as the Ziggie’s Stardust, which has as its base a pistachio pesto instead of the red sauce that most mills have the run of, so to speak.

Entering Ten Ten Chinese Seafood & Grill, you might be forgiven for thinking you’ve wandered into a wedding banquet instead of a restaurant. All of the tables are big and round, seating eight, and are draped with gold-tinged fabrics. The chairs, too, are wrapped in the same fabric and tied with a bow at the back, the type of feature that would be a separate line item on a caterers checklist.

But no, it’s just the style of Chinese dining Ten Ten presents, and you’re welcome to sit at the large table even if there are only two of you. You could even sit across from each other and pass food via the lazy Susan in the center.

Ten Ten is a second location for a Sunrise, Fla., restaurant. The Orlando restaurant is on the west side, where so many of the authentic Chinese restaurants have settled but, for a change, it is not in the repurposed strip mall known as Orlando Chinatown.

North Italia has taken over the space on Restaurant Row that has long been vacant after a fairly short residency by J. Alexander’s, a Hillstone-like restaurant that failed to make a go of it.

North Italia should do just fine there, if what I observed during my visit is any indication. The place was bustling and full with a largely young crowd enjoying the darkly moody atmosphere, finely crafted food and surprisingly good service.

I want to start with the latter because the quality of service has been a sore spot lately as so many restaurants are dealing with staffing shortages. There were service blips, to be sure, the sorts of things one expects from a new operation. What I found encouraging was how deftly those blips were dealt with and corrected. And I was even more impressed after finding that it was the first day on the job for our server. She showed that she had undergone proper training, and that is promising for the future of dining.