Tommy Bahama Restaurant

9101 International Dr. Ste 1200 Orlando, FL 32819 (321) 281-5888tommybahama.com

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I know. I know. Ferocious, what in the hell are you doing eating in a clothing store? And a fairly cheesy one, no less! Well, it might surprise you to know that what their clothing lacks in taste, they make up for with food. Stop laughing. I’m trying to be serious here (for once). The food is actually pretty impressive and all hand made to order.

At the start, I found their bread to be just okay on its own, but the butter they serve it with makes it a worthwhile event. It’s made with cinnamon, nutmeg and honey.

The best thing of the meal for me was the coconut crab cake with thai chili. I know everyone on Yelp swoons about the coconut shrimp, but let’s be honest, how hard is it to nail as a dish? Have you ever had a bad one? Crab cakes on the other hand, are more of a skill test, especially this far from Baltimore. But consider this test aced, because it was friggin awesome. Spicy and sweet. Crunchy and tender. And much lighter than one might think.

On the heavier side, but also very good where the Chicken “Lollipops” rolled in hazelnuts with a jerk remoulade. I’m not exactly sure how you can call a drumstick a lollipop, but I’ll forgive them because they were also pretty damn-tastic.

Down from there, I stole a bite of the crab and avocado salad and found it to be decent, but not quite as nummy as the mentions above.

And the only miss for me was the ahi tuna taco appetizer, served on fried wonton shells with spicy mayo drizzle that was more drizzle than spice. That said, if you ask for a side of that thai dipping sauce from the crab cake and dip the tacos in them, then you’re talkin’.

Being that we were quite full at this point we opted for a half portion of the key lime pie to share and while it is also pretty good, it does fall a touch shy of great, because it lacks the necessary tartness that true key lime pies should have. Luckily it doesn’t go too sweet though either.

So skip the Hawaiian shirts and the tuna tacos and you are poised to have yourself a Bahelluva good meal.

3 teeth

K Restaurant

1710 Edgewater Dr. Orlando, FL 32804(407) 872-2332kwinebar.com

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Having spoke lovingly about Cask & Larder and Highball & Harvest (I have a thing for ampersands), I was told K put them both to shame, so naturally it became a moral imperative for me to visit K and see if the chef could put his menu where his mouth is. And at the onset, things seemed very promising, I liked the décor inside and out. It’s located in a house with a charming wraparound porch for the outdoor seating and inside it was equally charming and warm, with just the right hint of modern.

I also thought our waiter was excellent. Knowledgeable and passionate about every dish, not bashful with the recommendations and as an added bonus, he was studying for his level two sommelier exam so he was Johnny on the spot with the suggestions on vino. In fact, he didn’t stop there either, bringing out a few extra freebie pairings along the way, to help some of the dishes shine. And help shining they most certainly needed, because not one single dish was amazing and many were underwhelming.

Starting with the better half, I would recommend the K filet, cooked spot on medium rare and perched on a tasty brick of au gratin. But truth be told, the au gratin really made the dish, so a bit of a backhanded compliment on this one.

The heirloom tomato salad was farm fresh and mighty all righty. The beet salad was also nice, but both salads are very common dishes and neither were inventive, so I’m not about to climb a mountain to espouse their praises.

Next up, the deviled eggs were very good, done with a clever recreation of bacon bits, but having just had the best deviled eggs in my life less than a year ago at a place called Libertine in Indianapolis, I found it hard to swoon too much over these.

And last but not least, the pork chop. Just barely making it across the mid-line, it was two inches thick in a preparation that made it flavorful, with sweet potatoes at its side and a red cabbage slaw on top. Sadly, its own flavor was a bit lost due to the fact that it was a hair overcooked and therefore on the dry side.

Now for the rejects, and some of these are going to come as a shock to the K faithful. The shrimp and grits, while served in a nice barbeque sauce with some good kick, actually wound up backfiring in my opinion, because it overpowered everything in the dish. The shrimp were two small to hold up and the meager portion of grits didn’t do much better. As a result, the dish tasted more like a bowl of spicy barbeque sauce with chunks. Maybe they were going for a variation on etouffee? Well, they choked. Get it? Etouffee means “to choke.” …At least I amuse myself.

Speaking of choking, the crab salad over fired green tomatoes (pictured) was so far beneath the one at Highball & Harvest I think K should have to stop serving it out of principle. And whoever dared to compare the two dishes- I’m not going to point fingers or call anyone out by name (my mother), should be absolutely mortified.

And while we’re busy taking things off the menu, let’s also nix the mahi, which was overcooked and absolute crap. But even worse was the gnocci, tasting like a bowl of mush drowning in a sea of over-preparation.

Now the smart money might guess that we cut our losses at this point and passed on dessert, but never let it be said that I always do the smart thing. Besides, this is for posterity and a sacrifice I was willing to make for you, my followers.

Of the three we tried, the French toast bread pudding was the clear winner. The peanut butter cake would be a distant second, partly because it deserves it, but also because I’m not the hugest fan of peanut butter in the dessert form. Not sure why, but I’m sure it’ll come out one day in therapy. And last, and actually least, the budino was lame-o.

A tough call between two and three knives, but I’m going with a rare lean toward the positive, mostly because of the service. That said, K is definitely more of a C in my book.

3 teeth