Her's a video review of the Chef's Table at Victoria & Albert's at Disney's Grand Floridian Resort & Spa.

The folks at Highball & Harvest are serious about their cocktails. After all, highball is part of its name (although it’s a winking reference to a train reference).

In this episode of On the House, bartender Noelle Benlolo demonstrates the restaurant’s Chickasaw Trails cocktail. Its named for the Chickasaw plum that grows in the northern part of the state, and plum syrup is part of the recipe.

Watch the video, then highball it over to the bar and give it a try.

This is the first of a new series of video reviews in partnership with WFTV and Inside Central Florida. Vidoegraphy by Zack Schwartz; still photos by Shelly Caran. For more, visit icFlorida.com.

Tapa Toro, the Spanish restaurant under ICON Orlando, or whatever the Ferris wheel is being called these days, is now three years old. Wendy Lopez, who opened the restaurant as its executive chef, left late last year to accept a job to lead the kitchen at Reyes Mezcalaria. Frank Galeano was named to replace her. I returned to Tapa Toro recently to see what changes Galeano has put in place.

His menu tweaks include lighter and more healthful entries and a focus on more regional Spanish dishes. Watch the video or continue reading.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

The Hangry Bison in Winter Park Village is known for its burgers — it recently won the Best Burger Foodster Award for Independent Restaurants.

But it has great cocktails, too, and its signature drink, The smoked Bison, is a real show stopper. The Bison’s Fernando Prince shows you how they make it in this episode of On the House. And if you don’t have a big glass dome for the smoky reveal like they do at Hangry, he’ll show you how to get some of the same smoky effect at home.

Watch the video then give the recipe a try.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

The eigth annual Cows 'n Cabs was held in Winter Park's West Meadow on Saturday, Nov. 3. Organizer John Rivers said it was the biggest ever in terms of attendance and participating restaurants. And, potentially, monies raised for the two charities it benefits, After School All-Stars Orlando and Elevate Orlando. Highlights included Kathleen Blake's Smoked Mullet Dip from Rusty Spoon and Frank Galeano's Pork Belly Matambre from Tapa Toro. Most unusual dish was from Camilo Velasco of 1921 Mount Dora who offered breaded and fried (and spicy) Frog Legs. 

Watch the video below for some of the sights and sounds of the event:

If you've been to Spain, you know that Tortilla Española is something of a national dish. You know, too, that in this case tortilla does not mean a flat bread. It's a classic eggs and potatoes dish, and Tapa Toro's newly appointed executive chef, Frank Galeano, shows you how to make it in this edition of Compliments of the Chef.

Watch the video, then start cracking some eggs and give it a try.