The very best new restaurants and dishes in Orlando this year

In many ways, 2019 was the Year of the Immigrant, especially in the food scene. Restaurant owners were both targets of racism and accused of cultural appropriation. Issues of "authenticity" drove chefs to silence or got them into hotter water. (Like running a restaurant isn't hard enough!) But food has a way of bringing us together. José Andrés, an outspoken critic of the current administration's immigration policies, not only found a way to serve food in disaster zones through his World Central Kitchen, but managed to find the time to pop in to Orlando for the grand opening of Jaleo.

What 2019 ultimately showed us is that the face of the city's restaurant scene is changing and changing for the better. The influence of Asian cuisine is undeniable with restaurateurs Johnny and Jimmy Tung, Sonny Nguyen, Henry Moso, Chau Trinh, Jason and Sue Chin, Sunny Corda, Lewis Lin, Hoi Nguyen and many more leaving their indelible gastronomic mark. Immigrant food shines in Orlando and a glint is reflected in the list below. Here, then, are the very best new restaurants – and eight best new bites – to hit the scene in 2019.

By Faiyaz Kara

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The very best new restaurants and dishes in Orlando this year
No. 1 New Restaurant: Tori Tori
720 N. Mills Ave., toritoripub.com 
opened Oct. 16
Some of the year's best dishes came courtesy of meats grilled over binchotan coals at this slick Mills 50 cocktail bar (yes, it's a bar – don't call it a restaurant) by Sonny Nguyen of Domu fame. The sheer variety of yakitori and kushiyaki offered at Tori Tori presents a carnivore's dilemma, but trust me, deciding whether to order another plate of chicken skin with tare or whole Japanese flying squid is a good problem to have. Now, there'll be those who won't like the whole process of ordering food from a bartender, being handed a number, then left to search for a hard-to-come-by seat to await a runner to deliver your eats (and drinks). To you, I say this: Don't be such a whiny pillock. Suck it up or you'll miss out on dining in Orlando's best new restaurant. Er, bar.

No. 1 New Restaurant: Tori Tori

720 N. Mills Ave., toritoripub.com
opened Oct. 16

Some of the year's best dishes came courtesy of meats grilled over binchotan coals at this slick Mills 50 cocktail bar (yes, it's a bar – don't call it a restaurant) by Sonny Nguyen of Domu fame. The sheer variety of yakitori and kushiyaki offered at Tori Tori presents a carnivore's dilemma, but trust me, deciding whether to order another plate of chicken skin with tare or whole Japanese flying squid is a good problem to have. Now, there'll be those who won't like the whole process of ordering food from a bartender, being handed a number, then left to search for a hard-to-come-by seat to await a runner to deliver your eats (and drinks). To you, I say this: Don't be such a whiny pillock. Suck it up or you'll miss out on dining in Orlando's best new restaurant. Er, bar.

No. 2 New Restaurant: Jaleo>
Disney Springs, jaleo.com
opened March 17
It didn't take very long for Jaleo to establish itself as the best restaurant inside the Culinary Circus Maximus of Disney Springs, and not just for the name recognition of José Andrés or because Jaleo's D.C. outpost was a 2019 James Beard Award finalist for Outstanding Restaurant. No, local and visiting gourmands alike come for Spanish eats both traditional and postmodern, with Andrés protégé Rodolfo Guzman commanding the kitchen. Chef's tasting menus, highlighting the regional diversity of Spain, are equal parts whimsical and serious: Anchovy- and piquillo-stuffed Gordal olives served alongside a molecularized "liquid" olive, for example, or pata negra "tacos" filled with Ossetra caviar. The fancy Josper oven spits out supremely tender meats and, naturally, paellas and gin-tonics play an important role in Jaleo's offerings. Of greater significance perhaps is that Disney Springs finally has its centerpiece restaurant.

No. 2 New Restaurant: Jaleo

> Disney Springs, jaleo.com
opened March 17

It didn't take very long for Jaleo to establish itself as the best restaurant inside the Culinary Circus Maximus of Disney Springs, and not just for the name recognition of José Andrés or because Jaleo's D.C. outpost was a 2019 James Beard Award finalist for Outstanding Restaurant. No, local and visiting gourmands alike come for Spanish eats both traditional and postmodern, with Andrés protégé Rodolfo Guzman commanding the kitchen. Chef's tasting menus, highlighting the regional diversity of Spain, are equal parts whimsical and serious: Anchovy- and piquillo-stuffed Gordal olives served alongside a molecularized "liquid" olive, for example, or pata negra "tacos" filled with Ossetra caviar. The fancy Josper oven spits out supremely tender meats and, naturally, paellas and gin-tonics play an important role in Jaleo's offerings. Of greater significance perhaps is that Disney Springs finally has its centerpiece restaurant.

No. 3 New Restaurant: Kabooki Sushi Sand Lake
7705 Turkey Lake Road, kabookisushi.com  
opened May 1
At the wizened age of 29, Henry Moso has become one of the city's most forward-thinking sushi chefs, having wowed guests at his East Colonial Drive restaurant with extravagant multicourse omakases. Now his blinged-out brand of high-end Japanese dining is wowing the deep-pocketed denizens of Dr. Phillips, and dazzled they are. The space, in its 50 shades of sultry, is seductive; the menu of cold and hot tastings is indulgent; and splurging on one of Moso's prodigious omakases is an essential experience for sushi lovers. The sweet Okayama hotate topped with a green apple aguachile and watermelon pearls with a yuzu sunomono was the best thing I've put in my mouth this year.

No. 3 New Restaurant: Kabooki Sushi Sand Lake

7705 Turkey Lake Road, kabookisushi.com
opened May 1

At the wizened age of 29, Henry Moso has become one of the city's most forward-thinking sushi chefs, having wowed guests at his East Colonial Drive restaurant with extravagant multicourse omakases. Now his blinged-out brand of high-end Japanese dining is wowing the deep-pocketed denizens of Dr. Phillips, and dazzled they are. The space, in its 50 shades of sultry, is seductive; the menu of cold and hot tastings is indulgent; and splurging on one of Moso's prodigious omakases is an essential experience for sushi lovers. The sweet Okayama hotate topped with a green apple aguachile and watermelon pearls with a yuzu sunomono was the best thing I've put in my mouth this year.

No. 4 New Restaurant:  Susuru
8548 Palm Parkway, susuruorl.co  
opened Jan. 3
Look past the way-cool manga paraphernalia and fun decor steeped in 1950s Japanese nostalgia and you'll find cooks hunched over binchotan coals searing some of the best yakitori anywhere. Unique cuts of chicken like the achilles (the lower thigh), knee cartilage and tail add a dimension of adventure, but street snacks like yuzu street corn and tori senbei (crispy chicken chips) have broader appeal. There are ramens too, of course, the most notable being a not oft-found tori paitan featuring a 24-hour chicken broth reduced to a rich, creamy, tonkotsu-like consistency.

No. 4 New Restaurant: Susuru

8548 Palm Parkway, susuruorl.co
opened Jan. 3

Look past the way-cool manga paraphernalia and fun decor steeped in 1950s Japanese nostalgia and you'll find cooks hunched over binchotan coals searing some of the best yakitori anywhere. Unique cuts of chicken like the achilles (the lower thigh), knee cartilage and tail add a dimension of adventure, but street snacks like yuzu street corn and tori senbei (crispy chicken chips) have broader appeal. There are ramens too, of course, the most notable being a not oft-found tori paitan featuring a 24-hour chicken broth reduced to a rich, creamy, tonkotsu-like consistency.

No. 5 New Restaurant: Proper & Wild
155 E. Morse Blvd., Winter Park,  properandwildwp.com 
opened Jan. 29
Chelsie and Jamie Savage continue to push the bounds of vegan cuisine in this city – just ask the scores of vores both herbi- and carni- who hold the couple's Sanctum Café in a similar regard as Angelenos hold Sqirl. In Proper & Wild, their handsome, high-end restaurant off brick-lined Park Avenue, the Savages get creative with their plant-based offerings: chickpea fries with Madras almond aioli, "heartcakes" served with a panang remoulade and a yellow curry-kimchi burger with its East-meets-Far-East flavors.

No. 5 New Restaurant: Proper & Wild

155 E. Morse Blvd., Winter Park, properandwildwp.com
opened Jan. 29

Chelsie and Jamie Savage continue to push the bounds of vegan cuisine in this city – just ask the scores of vores both herbi- and carni- who hold the couple's Sanctum Café in a similar regard as Angelenos hold Sqirl. In Proper & Wild, their handsome, high-end restaurant off brick-lined Park Avenue, the Savages get creative with their plant-based offerings: chickpea fries with Madras almond aioli, "heartcakes" served with a panang remoulade and a yellow curry-kimchi burger with its East-meets-Far-East flavors.

New Restaurant Honorable Mention: Makani
8255 International Drive, facebook.com/makaniorlando 
opened Aug. 16
The sheer number and variety of chandeliers and lighting fixtures in the city's first (to my knowledge) Egyptian restaurant is reminiscent of the showroom at Lightstyle of Orlando, but the fare – be it kebda, the Alexandrian street food specialty of pan-fried beef liver marinated in a host of spices, or koshary, the Egyptian national dish of black lentils, chickpeas, rice, macaroni and spaghetti in a tangy tomato sauce topped with fried onions – proves most illuminating. The mixed grill served atop a golden hotbox with burning embers might be the most gorgeous way to enjoy meat in Orlando.

New Restaurant Honorable Mention: Makani

8255 International Drive, facebook.com/makaniorlando
opened Aug. 16

The sheer number and variety of chandeliers and lighting fixtures in the city's first (to my knowledge) Egyptian restaurant is reminiscent of the showroom at Lightstyle of Orlando, but the fare – be it kebda, the Alexandrian street food specialty of pan-fried beef liver marinated in a host of spices, or koshary, the Egyptian national dish of black lentils, chickpeas, rice, macaroni and spaghetti in a tangy tomato sauce topped with fried onions – proves most illuminating. The mixed grill served atop a golden hotbox with burning embers might be the most gorgeous way to enjoy meat in Orlando.

No. 1 New Best Bite: Nashville hot chicken sandwich at Swine & Sons
The Nashville hot chicken sandwich at Winter Park mainstay Swine & Sons (which moved into the Local Butcher earlier this year) improves on the original by smoking the chicken before breading and deep-frying it to perfection. Served on grilled buns with house-made pickle slices and creamy Alabama-style white barbecue sauce, they're spicy, juicy, crunchy and sssssssmokin' – they had it all over late-summer's over-hyped fast food chicken sandwiches.Photo by Louis Rosen

No. 1 New Best Bite: Nashville hot chicken sandwich at Swine & Sons

The Nashville hot chicken sandwich at Winter Park mainstay Swine & Sons (which moved into the Local Butcher earlier this year) improves on the original by smoking the chicken before breading and deep-frying it to perfection. Served on grilled buns with house-made pickle slices and creamy Alabama-style white barbecue sauce, they're spicy, juicy, crunchy and sssssssmokin' – they had it all over late-summer's over-hyped fast food chicken sandwiches.

Photo by Louis Rosen

No. 2 New Best Bite: Sweet Okayama hotate at Kabooki Sushi Sand Lake
The sweet Japanese scallop prepared by chef-owner Henry Moso as part of his omakase is seriously orgasmic. It floats in a green-apple aguachile, capped with watermelon pearls and beatified with a yuzu sunomono salad.Photo by Kabooki Sushi Sand Lake/Instagram

No. 2 New Best Bite: Sweet Okayama hotate at Kabooki Sushi Sand Lake

The sweet Japanese scallop prepared by chef-owner Henry Moso as part of his omakase is seriously orgasmic. It floats in a green-apple aguachile, capped with watermelon pearls and beatified with a yuzu sunomono salad.

Photo by Kabooki Sushi Sand Lake/Instagram

No. 3 New Best Bite: Lamb chops at Cafe 34 Istanbul
The majestic heap of meat in the "Ottoman Pleasure" is made even more majestic by the inclusion of the most wonderfully charred, luscious, lip-greasing lamb chops ever.Photo by Faiyaz Kara

No. 3 New Best Bite: Lamb chops at Cafe 34 Istanbul

The majestic heap of meat in the "Ottoman Pleasure" is made even more majestic by the inclusion of the most wonderfully charred, luscious, lip-greasing lamb chops ever.

Photo by Faiyaz Kara

No. 4 New Best Bite: Tuorlo d'uovo fritto at Ravello
The fried egg yolk that guest chef Enrico Pivieri of Il Cavallo Scosso in Asti, Italy, prepared at Ravello's White Truffle Dinner back in February was served with a Castelmagno cheese fondue, tomato confit drops and plenty of white truffles from Alba.Photo by Faiyaz Kara

No. 4 New Best Bite: Tuorlo d'uovo fritto at Ravello

The fried egg yolk that guest chef Enrico Pivieri of Il Cavallo Scosso in Asti, Italy, prepared at Ravello's White Truffle Dinner back in February was served with a Castelmagno cheese fondue, tomato confit drops and plenty of white truffles from Alba.

Photo by Faiyaz Kara

No. 5 New Best Bite: Paccheri amatriciana at Sette 
Thick, chewy, house-made noodles have the perfect texture, but Sette improves on perfection with their amatriciana, a tomato-based sauce with cured pancetta (like bacon, but betta), onion and chili flakes that add some heat.Photo by Sette/Instagram

No. 5 New Best Bite: Paccheri amatriciana at Sette

Thick, chewy, house-made noodles have the perfect texture, but Sette improves on perfection with their amatriciana, a tomato-based sauce with cured pancetta (like bacon, but betta), onion and chili flakes that add some heat.

Photo by Sette/Instagram

No. 6 New Best Bite: Tako mole from the Agave Azul x Kabooki Sushi Omakase Ko-Lab
In early December, chefs Juan Rios and Henry Moso presented a unique omakase combining Mexican and Japanese techniques and flavors. In these tacos, rounds of Spanish octopus were set in an incredible 42-ingredient mole along with a dusting of Mexican five spice and a wakame salad.Screenshot via Agave Azul Orlando/Facebook – Click here to see the video.

No. 6 New Best Bite: Tako mole from the Agave Azul x Kabooki Sushi Omakase Ko-Lab

In early December, chefs Juan Rios and Henry Moso presented a unique omakase combining Mexican and Japanese techniques and flavors. In these tacos, rounds of Spanish octopus were set in an incredible 42-ingredient mole along with a dusting of Mexican five spice and a wakame salad.

Screenshot via Agave Azul Orlando/Facebook – Click here to see the video.

No. 7 New Best Bite: Grilled scallops at Mama Lau va Oc 
Served in the shell, the scallops came with a spicy-sweet sauce and a dollop of fish roe, as well as fried onions, but the unexpected bomb of flavor came courtesy of the coral (that is, the ovary) that was still attached. Biting into the sweet, briny, egg-filled sac drew comparisons to foie.Photo by Faiyaz Kara

No. 7 New Best Bite: Grilled scallops at Mama Lau va Oc

Served in the shell, the scallops came with a spicy-sweet sauce and a dollop of fish roe, as well as fried onions, but the unexpected bomb of flavor came courtesy of the coral (that is, the ovary) that was still attached. Biting into the sweet, briny, egg-filled sac drew comparisons to foie.

Photo by Faiyaz Kara

No. 8 New Best Bite: Sisig at Taglish
I fell in love at first bite at chef Michael Collantes' new Filipino-American restaurant inside the Lotte Plaza Market food court with the sisig, crispy pork pan-seared in garlic, tomato, onion and jalapeño, served over garlic rice, topped with a poached egg and a drizzle of garlic mayo. The poached egg adds richness, and splashing on a bit of spicy vinegar brings out all the strong, rich flavors even more. (Pro tip: Make it a combo with two crispy lumpia and a purple ube horchata.)Photo by Louis Rosen

No. 8 New Best Bite: Sisig at Taglish

I fell in love at first bite at chef Michael Collantes' new Filipino-American restaurant inside the Lotte Plaza Market food court with the sisig, crispy pork pan-seared in garlic, tomato, onion and jalapeño, served over garlic rice, topped with a poached egg and a drizzle of garlic mayo. The poached egg adds richness, and splashing on a bit of spicy vinegar brings out all the strong, rich flavors even more. (Pro tip: Make it a combo with two crispy lumpia and a purple ube horchata.)

Photo by Louis Rosen

Notable 2019 opening: Alex’s Fresh Kitchen  
1015 S.R. 436, Suite 109, Casselberry, 407-636-5048
A family-owned and -operated breakfast and lunch joint in Casselberry, serving fresh, made-to-order meals daily, using locally sourced ingredients, with vegan and gluten-free options. Executive chef and owner Alex Diaz comes from a family that loves to cook, and says “it's been one of the greatest joys of my life to see my culinary interests as a young man blossom into the deep love & passion I have for food today.” His priorities are family, food, and community. Even his mother, Deborah "Deb" McDowell, makes all of their gluten-free pastries & desserts.
Photo via Alex’s Fresh Kitchen

Notable 2019 opening: Alex’s Fresh Kitchen

1015 S.R. 436, Suite 109, Casselberry, 407-636-5048
A family-owned and -operated breakfast and lunch joint in Casselberry, serving fresh, made-to-order meals daily, using locally sourced ingredients, with vegan and gluten-free options. Executive chef and owner Alex Diaz comes from a family that loves to cook, and says “it's been one of the greatest joys of my life to see my culinary interests as a young man blossom into the deep love & passion I have for food today.” His priorities are family, food, and community. Even his mother, Deborah "Deb" McDowell, makes all of their gluten-free pastries & desserts.

Photo via Alex’s Fresh Kitchen
Notable 2019 opening: Bagel Bruno  
3405 Edgewater Dr., 407-601-2914
Bagel Bruno, the much-anticipated collab between Pizza Bruno and Foxtail Coffee, forst opened in November, offering six "Montreal-style" bagel varieties, all vegan. The dough contains no egg or honey, is naturally leavened, and is poached in dark brown sugar before being hearth-baked. Six varieties will initially be served — plain, salt, rye, sesame seed, everything and cinnamon-golden raisin — after which, Zacchini says, seasonal varieties will make their way onto the menu. A bevy of sammies (and Foxtail's coffees, of course) will also be served.
Photo by Allysha Willison

Notable 2019 opening: Bagel Bruno

3405 Edgewater Dr., 407-601-2914
Bagel Bruno, the much-anticipated collab between Pizza Bruno and Foxtail Coffee, forst opened in November, offering six "Montreal-style" bagel varieties, all vegan. The dough contains no egg or honey, is naturally leavened, and is poached in dark brown sugar before being hearth-baked. Six varieties will initially be served — plain, salt, rye, sesame seed, everything and cinnamon-golden raisin — after which, Zacchini says, seasonal varieties will make their way onto the menu. A bevy of sammies (and Foxtail's coffees, of course) will also be served.

Photo by Allysha Willison
Notable 2019 opening: Delaney’s Tavern  
1315 S. Orange Ave., 407-849-0801
SoDo’s newest boutique hotel has a worthy hotel restaurant that doubles as a neighborhood hang for denizens of Delaney Park. The bar is low-key yet inviting, and the lounge area makes an ideal spot to enjoy a menu of the globe’s greatest hits – shrimp and grits, vegan paella, brie en croute, blue crab beignets and more. And the cocktail game is strong. Open daily.
Photo by Rob Bartlett

Notable 2019 opening: Delaney’s Tavern

1315 S. Orange Ave., 407-849-0801
SoDo’s newest boutique hotel has a worthy hotel restaurant that doubles as a neighborhood hang for denizens of Delaney Park. The bar is low-key yet inviting, and the lounge area makes an ideal spot to enjoy a menu of the globe’s greatest hits – shrimp and grits, vegan paella, brie en croute, blue crab beignets and more. And the cocktail game is strong. Open daily.

Photo by Rob Bartlett
Notable 2019 opening: Dexter’s New Standard  
1035 N Orlando Ave., Winter Park, 407-629-1150
A new location and a fresh take on the old Dexter’s Winter Park, now in a new locations and offering main courses like eggplant Napoleon, clearwater barrel fish, roast chicken, bone-in ribeye and the DNS Burger, with Swiss cheese, pickle, garlic aioli, dijon, fried shallot, and hand cut fries. Ingredients are sourced from local farms and producers, including Waterkist Farms in Sanford, Zenn Naturals in Mascotte, Frog Song Organics in Ocala and Nearby Naturals in downtown Orlando.
Photo via Dexter’s New Standard/Facebook

Notable 2019 opening: Dexter’s New Standard

1035 N Orlando Ave., Winter Park, 407-629-1150
A new location and a fresh take on the old Dexter’s Winter Park, now in a new locations and offering main courses like eggplant Napoleon, clearwater barrel fish, roast chicken, bone-in ribeye and the DNS Burger, with Swiss cheese, pickle, garlic aioli, dijon, fried shallot, and hand cut fries. Ingredients are sourced from local farms and producers, including Waterkist Farms in Sanford, Zenn Naturals in Mascotte, Frog Song Organics in Ocala and Nearby Naturals in downtown Orlando.

Photo via Dexter’s New Standard/Facebook
Notable 2019 opening: Domu Dr Phillips  
7600 Dr Phillips Blvd., 407-630-6163
First and foremost, know that Domu makes their own noodles, and there’s no takeout, “to maintain the integrity and quality of the food.” Domu originally started in November of 2016 in the Audubon Park District of Orlando. Created by chef-owner Sean "Sonny" Nguyen, his vision was brought to life with a neighborhood restaurant and bar that offered house-made noodles, creative takes on small plates and seasonal cocktails. Domu is a slang term for "a dream come true" and the ambiance supports that ideology of going against the grain and creating something unique. It’s an opportunity to witness true Japanese techniques performed by a modern-day chef.
Photo via Domu/Facebook

Notable 2019 opening: Domu Dr Phillips

7600 Dr Phillips Blvd., 407-630-6163
First and foremost, know that Domu makes their own noodles, and there’s no takeout, “to maintain the integrity and quality of the food.” Domu originally started in November of 2016 in the Audubon Park District of Orlando. Created by chef-owner Sean "Sonny" Nguyen, his vision was brought to life with a neighborhood restaurant and bar that offered house-made noodles, creative takes on small plates and seasonal cocktails. Domu is a slang term for "a dream come true" and the ambiance supports that ideology of going against the grain and creating something unique. It’s an opportunity to witness true Japanese techniques performed by a modern-day chef.

Photo via Domu/Facebook
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