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The price range generally reflects the average cost of one dinner entree. Bakeries, ice cream shops, etc. reflect relative cost for one person. Search hundreds more reviews at orlandoweekly.com
FIRST WATCH
First Watch has a fresh new look, vibe and approach to daytime dining. Grease and deep fryers have been replaced by a healthier approach to cooking, be it the un-fried chickichanga or the less fatty biscuits and turkey sausage gravy. Other items we’d get again: ricotta pancakes served with lemon curd; the “elevated” egg sandwich; and the roast beef with horseradish-havarti sandwich, a lunchtime (or early dinner) favorite. There’s a separate kitchen and entrance area for takeout orders. Fresh juice tonics and boozy bevs are also offered. Open daily until 2:30 p.m. (reviewed June 2) 140 N. Orlando Ave., Winter Park, 407-287-9034, firstwatch.com, $$
BOMBAY STREET KITCHEN
Specializing in Indian street fare from all over the subcontinent, this spiffy South OBT eatery wows with its proficiency of various regional specialties as well as its efficiency in delivering them. From kale chaat to pani puri (served on a miniature street cart) to Hakka noodles and Himalayan soup, Bombay Street Kitchen is streetwise. Open daily for lunch and dinner. (reviewed May 26) 6215 S. Orange Blossom Trail, 407-240-5151, bombaykitchenorlando.com, $$
PERLA’S PIZZA
Taglish Collective’s Michael Collantes fires up a slew of nonconformist pizzas from a humble little space connected to the Thirsty Topher beer bar in Ivanhoe Village. Of note: the “It’s Bananas” pizza with pepperoni, Calabrese peppers and bananas, and the “Mr. Fun Guy” with seasonal roasted mushrooms, kale and premium white truffle oil on a lemonricotta and pistachio pesto base. Open daily. (reviewed May 19) 603 Virginia Drive, perlaspizza.com, $$
THE HAMPTON SOCIAL
The kitchen inside this bright and airy nautically themed restaurant in Pointe Orlando nails everything from grilled octopus to lobster rolls to doublewrapped shrimp tacos. The smoked eggplant with a vibrant medley of roasted veg and grated feta served atop slices of CONTINUED ON PAGE 37
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JUNE 9-15, 2021 ● ORLANDO WEEKLY
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