Husband-and-wife duo, Katerina and Vassilis Coumbaros, who also own the celebrated Greek eatery Taverna Opa Orlando, are excited to open their highly-anticipated second concept, Tapa Toro, a Spanish restaurant set to open on June 29, 2015in the center of the city’s new tourism complex at the I-Drive 360. Tapa Toro will pay tribute to classic and contemporary Spanish cuisine with a robust tapas menu and “paella pit,” which will act as a focal point of the restaurant. Complementing the fare will be a flavorful menu of more than 20 libations, which includes an expansive list of imported wines, in addition to a full collection of spirits and signature cocktails.

Inspired by the culture’s dedication to food and wine, the Coumbaros’ traveled to Spain and developed a menu that leads with indigenous ingredients with imported signatures like chorizo and sherry, complemented by local produce and organic proteins. “Celebration is the Spanish way of life, and Tapa Toro will pay homage to this by fusing food and entertainment under one roof,” said Katerina Coumbaros. “Vassilis and I were inspired by the architecture, the culture and the cuisine of Spain. Tapa Toro is our way of bringing all these memories home.”

Paella, a Spanish-cuisine staple made of rice, green vegetables and meat or seafood; will lead the menu, with four variations of the dish– vegetarian, chicken, seafood or steak. Guests can also enjoy traditional tapas and plates such as Buñuelos, fluffy salted cod fritters; Gambas al Ajillo, a classic tapas dish of shrimp sautéed in olive oil, garlic, paprika and a splash of brandy; Fricasé de Pollo, roasted Bell & Evans chicken breast, artichoke, tomato, pearl onion, fingerling potatoes and chicken jus; Albondigas, a Spanish meatball made with veal and beef combined with cheese and seasoned with parsley, garlic and Spanish paprika; and Patatas Bravas, fried white potatoes served with a spicy tomato aioli. Guests can also choose from other fare including a Museo de Queso platter of Spanish cheeses, while meat-lovers can enjoy a selection of traditional cured meats with the Museo de Carne platter featuring Jamón Serano, Lomo Embuchado, and Fuet.

The focal point in the restaurant is an over-sized, seven-foot wide paella pit, designed with a bar-like setup for guests to dine around, as the rice-based signature dish of Spain is prepared.

Tapa Toro’s bar will feature an extensive selection of Spanish wines, spirits and cocktails, with specialties such as house-made sangria, the Corazon de España (gin and tonic) and Tinto de Verano, a light red wine served in a traditional Spanish wine pitcher called a porron.

Welcome to town Tapa Toro!

Photo Credits: Tapa Toro

Restaurant Row’s newest restaurant SLATE is in good company. The third Central Florida concept from Concentrics Restaurants, is now open in Orlando. This restaurant group also launched Prato and Luma, so naturally expectations are high for their newest addition to The City Beautiful.

The modern-American restaurant features seasonally driven menu items including handmade pastas, wood fire grilled pizzas, house-made charcuterie and a variety of other dishes. Led by Executive Chef Dominic Rice, this Orlando Culinary Academy graduate has worked in the kitchens at Gary Danko (San Francisco), Jean Georges (New York) and was part of Luma’s opening team.

I’d say the menu and atmosphere is a blend of the city’s trendiest restaurants, taking bits and pieces from Highball & Harvest to Cask & Larder while maintaining a distinct personality. Between our two visits since opening we’ve thoroughly enjoyed a variety of SLATE’s menu items. Here’s what we’ve tasted and recommend ordering during your next visit:

Charcuterie & Cheese: the Chef takes “housemade” to a new level with his charcueterie that is quite literally, homemade. If you’re a wine, cheese and meat kind of person ordering this board is a must.

Warm Crab-Artichoke Dip: with Meyer lemon, olive oil crackers and a spicy kick at the end of your bite. I’m not usually a dip connoisseur, but this starter was warm, savory and good enough to lick the plate.

Sweet & Sour Crispy: calamari with calabrian chili sauce. Coated in a light breading and served in abundance.

28 Day Dry-Aged Ground Burger: oh my. Served with gruyere cheese, red onion jam, arugula and pickles. Dry aged beef is always divine and when you turn it into a burger you’ve got a real winner. The burger is paired with seasoned fries and a dip so good you’ll forget about ketchup.

Seared Tuna Salad: with Bibb lettuce, pineapple, edamame, peanuts, avocado and a chili orange vinaigrette. Delivering an almost a buttery texture and light seasoning, this tuna is sure to be a star in town.

Sauvignon Blanc, 2013 Brochard, Sancerre, Loire Valley, France: Thank you SLATE for being one of the few restaurants in town that serves Sancerre by the glass. It’s a rarity, but thank you, thank you for bringing this delightful blend from the bottle to the glass. Cheers!

Sweet Pea & Cheddar Mac and Cheese: Anti-carb diners rejoice, because this rich mac and cheese dish is all peas, no pasta. You won’t miss the pasta one bit – this is a must-order side to accompany any dish.

And later this summer, SLATE will open its sister restaurant, SOMM. The unique wine bar will open adjacent to the Orlando Eye in the ever-expanding I-Drive 360 complex. SOMM will offer a curated selection of boutique and fine wines developed by advanced sommelier Justin Amick. SOMM will also carry craft beers, artisanal sodas and a rotating selection of hot and cold dishes prepared by SLATE. So, if you need some liquid courage before riding on the wheel, I’m sure SOMM will be happy to assist.

Welcome to the city SLATE, we’re thrilled at your arrival.

 

 

 

 

 

 

In an supersaturated market of burgers and “build your owns” it’s always intriguing when one of the big dogs jumps on board an existing trend. Regardless of your opinion about McDonald’s, I think we can all agree that they have, and always will be the burger king (pun intended). Ha. Ha.

So what happens when royalty is faced with a watered down market and consumer demand for customization? You start a new revolution. McDonald’s new “Create Your Own” is poised to re-define customization. With its fancy ordering screens, specialty fry baskets, and endless toppings, you’ll want to return to the king of quick service.

 

I’ll stop here and say that I was not paid for this post, nor am I going to be paid. Like always, we try and share new and interesting food news with our readers. Anyways, if you haven’t been inside a remodeled McDonald’s, you might want to take a second look. They generally have free WiFi, flat screens and unique decor. Couple that with their new customized burgers and antibiotic free chicken and you might just find a new love for the golden arches.

 

During a recent visit we built our own burger from a variety of cheeses, breads and toppings. We topped our burger with thick cut applewood smoked bacon, guacamole, sharp white cheddar and mayonnaise. There’s a million combinations and here’s what you can top on your next burger.

Start with a 1/4 pound of 100% beef or make it a double.Then, choose between a toasted ciabatta roll or a buttered toasted artisan roll. Then choose between these endless toppings to complete your burger:

• Pepper Jack Cheese
• White Cheddar Cheese
• American Cheese
• Guacamole
• Sliced Jalapeños
• Grilled Mushrooms
• Chili Lime Tortilla Strips
• Crinkle Cut Pickles
• Big Mac Special Sauce
• Sweet BBQ
• And More!

So, if you’ve been missing those famous fries and you’re craving a burger, head to McDonald’s to satisfy your next craving. #ImLovinIt

 

Chef Kathleen Blake, 2015 James Beard award nominee and owner of The Rusty Spoon in downtown Orlando, will prepare dinner at Second Harvest Food Bank of Central Florida’s Community Kitchen as part of the Chef’s Night series and Catering for Good program. Guests will enjoy a four-course dinner featuring a locally sourced pub-style menu of American cuisine rooted in European flavors. Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause.

All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment. For more on our first Chef’s Night with John Rivers, click here.

MENU:

• Passed Appetizer: Amuse-bouche
• First Course: Charred squid and octopus with Frog Song organic watermelon two ways with house pickled peppers and arugula
• Second Course: Sweet corn, chorizo and local oyster mushrooms with fettuccine paprikash
• Third Course: Lake Meadow roasted poussin with butternut squash skordalia and natural jus
• Dessert: Peach cobbler with muse butter pecan gelato

WHEN: Thursday, June 25, 2015 from 6-9 p.m.

WHERE: Second Harvest Food Bank of Central Florida, 411 Mercy Drive, Orlando, Fla. 32805

COST: $75 per person

TO REGISTER:  Purchase tickets at www.foodbankcentralflorida.org or call 407-514-1048 for more information.