An odd name – it comes from a book about Florida by Patrick Smith. But it’s a good restaurant, though not the best steakhouse. If you’re a prime rib lover, this is your place, but be prepared to pay dearly. The restaurant has been known to close on evenings when the hotel's capacity is low, so always call first.

Though it is situated in the Rosen Shingle Creek hotel's golf clubhouse, the atmosphere is more along the lines of a hunting lodge. Very clubby. Service has always been first-rate.

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College Park and Adriatico are a perfect match. The Orlando neighborhood certainly has some good, or good enough, restaurants. But it’s been missing a quaint trattoria, the sort of Italian place with a mom-and-pop feel, one that’s comfortable, homey and immediately familiar. A welcoming spot where the food is good but beside the point.

That’s Adriatico.

The “mom and pop” owners are Marco and Rosetta Cudazzo. She runs the dining room, greeting guests with a matronly welcome, and he does the cooking, demonstrating the skills he most recently plied at the estimable Terramia, a multiple Foodie winner, and at Antonio’s La Fiamma in Maitland before that.

Have the scallopine alla Sienese or the pollo al limone. The scallops are a perfect appetizer. I could have made a meal of the three huge scallops sauteed with shallots and brandy in a creamy sauce tinged with a touch of mustard, served over fresh spinach. One could want little more when the appetizer is this good.

The classico antipasto misto was a thoughtful selection of salami, prosciutto, cubes of hard parmesan, roasted peppers, baby artichokes and a handful of some of the tastiest green olives ... Read more

I’m thinking Agave Azul might be a more attractive restaurant in the evening. During the day, the bright sunlight streams in through the front windows and makes everything in the restaurant look as though it’s in shadows. Seated at a table in the back of the restaurant, I felt as though the power had gone out.

I know for certain there was no electricity in the food. I had the enchiladas rancheras, two enchiladas with a soupcon of pork, chopped onions and bell peppers. They were topped with melted cheese, which had actually started to recongeal, and sauce. It was accompanied by a bit of rice, lettuce, sour cream and guacamole. And there wasn’t a thing that was memorable about it. Service was perfunctory.