The burgers here are impressively big, about seven ounces, though honestly they looked bigger. I was annoyed before ordering when I was told by the venue’s chef, Bill Brown, that the burgers could not be cooked at a temperature below medium. Even more annoying was the reason. Instead of saying that the company was concerned about the possibility of bacteria in ground beef not being killed if undercooked — which I would have taken as a more honest answer — Brown said that they just feel the burgers are at their juiciest when cooked to medium, which I consider hooey.
|Address||1524 E. Buena Vista Drive|
Da Kine Poke
Da Sun Ramen
De La Vega
De La Vega is in a development called Oviedo on the Park that features a well-tailored green space surrounding a lake. The evening I visited there was a festival of some sort in the park with music and food and lots of happy people drinking beer.
There were happy people inside the restaurant, too. The presumed De La Vegas of the restaurant’s name are Mano, the general manager and “rum & tequila catador,” and Nora De La Vega, the chef....
|Address||945 City Plaza Way|
Deep Blu Seafood Grille
Located at the new Wyndham Grand Orlando Resort Bonnet Creek, deep blu (no typo, they lowercase the name) features a mainly seafood menu (duh). It's hit or miss on quality, however. A simple grilled swordfish entree was first rate, as was the crab cake appetizer. The large open kitchen is a main decor element of the dining room and prevents it from feeling too upscale....
|Address||14651 Chelonia Parkway|