|Address||1600 N. Orange Ave.|
It’s Greek, and it’s on the corner; you can’t get more succinct that that. But no corners are cut on the quality. All your Greek favorites are here, served in a small, unassuming space.
I supped on the melitzanosalat, a dip made with roasted eggplant, and followed with a bowl of tangy avgolemeno, the chicken soup thickened with a lemony egg sauce. For my main course I had the moussaka, a big brick of seasoned beef, eggplant and potatoes topped with a fluffy bechamel. Substantial and delicious.
If it’s a warm day – it’s Florida, the odds are in your favor – sit on the patio, across the street from Lake Ivanhoe.... Read more
|Address||7512 Dr. Phillips Blvd.|
|Address||1 Grand Cypress Blvd.|
Hyatt Regency Grand Cypress Resort
Though overpriced, the food is creative and sumptuous, presented in a professional manner in a relaxing atmosphere reminiscent of Key West. The restaurant, which stands apart from the main hotel, sits on top of the boulders that form the grotto for the resort's pool. The structure has the appearance of a fine Florida home, with wooden floors and ceiling fans. There are more windows than walls and some of them open out onto old-fashioned screened-in porches. The menu is dominated by seafood selections, including whole Florida yellow tail snapper and herb basted diver scallops. The high quality seafood and classy surroundings would make Papa proud.... Read more
|Address||4012 S. Central Florida Parkway|
|Address||215 S. Orlando Ave.|
For some reason, the parent company has decided to rename the restaurant Hillstone. Go figure. Hillstone/Houston's menu might be described as minimalistic. There are no appetizers to speak of, except for a couple of items under a category labeled this and that, which also includes side items. I did try the Chicago style spinach and artichoke dip, your basic dip served with tortilla chips. Although it is not listed on the menu, an appetizer portion of the barbecued ribs entree is also available. This included a half-slab of tender ribs with a slightly sweet barbecue sauce served on top of a mound of fries.
Most entrees include a salad, and the salads were huge. The basic salad featured a large plate of fresh, crisp greens topped with chopped eggs, grated cheese and big bits of crumbled bacon. The mustard honey house dressing was wonderful.
I also sampled a salad of seared tuna and field greens, which could easily serve as an entree. The sushi-grade tuna was seared on the outside and raw inside. The bite-size cubes were placed alongside a pile of exotic greens, which also included fresh avocado, drizzled with a cilantro-ginger vinaigrette.
The b... Read more