During February, Scott Joseph's Orlando Restaurant Guide is featuring restaurants that are Black-owned or that have Black chefs in observance of Black History Month.

Chicken Fire is really misnamed – the Fire ought to have top billing.

Chicken Fire is a restaurant singularly focused on serving Nashville hot chicken, a version of fried chicken that is marinated, breaded, deep fried and then coated in a paste fashioned out of molten lava. And it is wonderfully delicious.

Kwame Boakye began offering his heavenly bit of hell to Central Floridians from a mobile food van. Then, in December, he opened in a storefront location near the corner of Colonial Drive and Bumby Avenue. Such was the popularity of Boakye’s product that the weekend the new restaurant opened the kitchen went through one thousand pounds of chicken.

(It’s also so popular that it has no website and no published phone number. But more on the ordering process in a moment.)

It occurred to me as I was sitting on the front patio of Loading... Gastrobrunch on a recent afternoon that in my nearly 33 years in Central Florida I had never been to downtown St. Cloud. And after a year of no travel, I relished the feeling of visiting someplace new, or at least new to me. It turns out there’s a lot of history in St. Cloud, but I’ll come back to that.

And besides the allure of a day trip – albeit one only a 40 minute drive away – I was enjoying a nice brunch on a beautiful day.

I recently dropped off a long-overdue Foodster Award for Best Indian to Saffron on Sand Lake Road, and based on the lunch I also ordered, it is still deserving of the honor.

Saffron is part of the group of Indian restaurants that includes Madras Cafe, the all vegetarian and vegan restaurant, and the estimable Mynt in Winter Park’s Hannibal Square neighborhood.

Saffron, and its sister restaurants, has implemented a well-thought-out online ordering system that is easy to use. Its menu is a sizable one, however, so you’ll need some time to browse through all the tempting entries.

Just under the name What the Chuck and its big orange W logo (which was vaguely reminiscent of Whataburger’s) it says “A burger joint.” That pretty much sums it up.

Well, not entirely. I suppose you should also know that the burgers this joint offers are of the smash genre, wherein the patty is pressed down during grilling and flattened somewhat instead of being a thick and juicy hunk of ground beef oozing with red juices. Smashed burgers cannot be ordered, say, medium-rare because as soon as they’re smashed they’re pretty much beyond that point. Which is not to say such burgers can’t also be satisfying. You should just know before you go.

As coincidence would have it, I first reviewed Il Pescatore, the family homey Italian restaurant on Primrose Drive, exactly 20 years ago this week. And now that it has reached that milestone, it can be declared an Orlando Classic.

It was Marie and Stefano LaComarre who purchased what was Sorrento’s Italian and renamed it Il Pescatore, or the fisherman. It was never meant to be a seafood restaurant, and in fact seafood was never its forte. The name was merely an homage to Stefano’s childhood on the waters of his native Sicily.

(The LaComarre’s, of course, eventually sold Il Pescatore and opened Stefano’s Trattoria in Winter Springs, which they also sold and which still thrives today under the ownership of Alejandro Martinez. Lacomarre now cooks at his son’s Altamonte Springs restaurant, Nonno’s.)

Lacomarre’s influence is still seen on Il Pescatore’s menu today – I wonder how many menus in the area feature Tortellini di Stefano? But it reads, as it always has, as a stereotypical Italian American menu that you might find in any red-and-white checker-clothed trattoria. (It did, in fact, have such tablecloths in ’91 but they no longer drape the tables today.) But with an occasional surprise.

I love all the mom and pop restaurants, the little eateries serving sandwiches, barbecue, comfort foods and myriad cuisines of other countries and cultures.

But sometimes you want something a little more upscale, a special occasion splurge. So the other day I said to my Covid companion, “Let’s do Eddie V’s tonight.” It was a welcomed suggestion.

Eddie V’s, of course, is the upscale Darden brand on Sand Lake Road’s Restaurant Row specializing in seafood. Fish is a tough thing to do for off-premises dining, but if anyone could pull it off I was sure Eddie V’s could.

A restaurant with a name like Greek To Go should be uniquely suited to serving during these times of takeout and delivery. That’s what initially attracted me to the little Maitland eatery recently.

And I was drawn in by the menu of Mediterranean specialties like moussaka, falafel and of course Philly cheesesteak. Hmmm, OK.

I was also delighted that the restaurant had a user-friendly ordering portal in its website. (The link is only on the front page so if you go right to the menu link you’ll miss the online ordering link.)

And it also allows ine to order in advance, add a tip and pay for the whole shebang right there. (Shebang is a Greek word, right?) I’ll often order for a pickup time later, but since was driving from downtown Orlando, I accepted the quoted time of 20 minutes for an immediate fetch and pulled into the small parking lot just 30 minutes after the order went through. Twenty minutes after that I left with my food. Oh well.

Have you heard about Dryuary? It’s where people pledge to go alcohol free – or stay dry – for the month of January. I’m sure that January was selected because it’s after the holidays when so many people tend to overindulge, but personally I think February would be a better choice because, you know, it’s shorter.

Now some people are pushing Veganuary, which means to follow a vegan diet for the first month of the year. Is there a meatless equivalent to dry? Vegged, maybe?

Anyway, if you’re among the carnivorous community attempting to eat a more plant-based diet, whether for a month or just a day, you might want to check out V.L.C. Vegan Eatery, a small restaurant on the east side of Orlando that recently celebrated its first anniversary.

Kabooki Sushi and its owner, Henry Moso, seem to have done just fine over the past year. First, a second location of the popular restaurant opened in Bayhill Plaza in the Restaurant Row district. Then Moso was named a semifinalist for the James Beard Foundation’s Rising Star Chef of the Year Award. And then, Kabooki’s original location, in an odd spot on Colonial Drive near Maguire Boulevard, was renovated and enlarged.

Unfortunately, Moso did not advance to the Beard Award’s finals – and the awards ended up being cancelled altogether anyway. And since the Rising Star award is for chefs under 30, Moso has now aged out.

But he will undoubtedly have more awards in his future – Kabooki has already won a platinum Foodster Award for Best Sushi.

This is the first time I’ve reviewed the Meatball Stoppe. I did, however, review a place called the Meatball Shoppe when it first opened nearly six years ago in, not so coincidentally, the same location.

They are, of course, the same business owned by the same people, Isabella and Jeff Morgia, the whole time. What happened, I’m guessing, is that someone else who owned the rights to the name Meatball Shoppe found out about the new Orlando restaurant and had a lawyer send one of those cheery little letters telling the Morgias to stop. So Stoppe they did.

Over the years, the restaurant has gotten more appreciated attention, including being featured on the Food Network’s Diners, Drive-ins and Dives, though it really isn’t any of those.

One thing seems to have changed since my review in January 2015: The original assemblage concept has been eased a bit. You no longer have to pick one from column A and one from column B. But the quality of the food has remained the same, which is quite good.