Pancakes and mimosas are overrated on a Sunday morning. Disagree? Head to Pig Floyd’s for your next Sunday morning meal and you might rethink your typical brunch fare.

Mills is exploding with tasty new restaurants and this self-proclaimed urban barbakoa joint is no exception to this growing group. I was a bit skeptical about the place since I’ve heard mixed reviews and am incredibly loyal to that other smokehouse across town. But after devouring a heaping plate of BBQ, grilled corn and wine, I think Pig Floyd’s could be a nice alternative for the long lines and Sunday cravings on Fairbanks. I love the diversity of barbecue in town, but Pig Floyd’s is just a little bit different and still a hidden gem. I was a bit surprised by the price, $22 for two sides, wine and meat – but it was worth every penny.

Here’s what we feasted on and thoroughly enjoyed this weekend!

Barbakoa Meat Platter:

• Oakwood Smoked Brisket: A little fatty, but SO smoky and juicy once you cut around the fat. Thrill your taste buds by dipping in their homemade gluten free Hot BBQ Sauce.

• Oakwood Smoked Pulled Pork: Smoky and meaty, this pulled pork was smoked and flavored to perfection. Why choose just one meat when you can go for two with their combo platter?

• Grilled Corn on the Cob: Topped with chili, lime and cotija cheese – HOLY MOLY. I’ll never eat plain corn again, a side so tasty I’d go back just for this dish!

• Cuban Black Beans & Rice: A nice alternative to traditional BBQ beans, but probably not something I’d order again. I’m not a huge beans and rice gal anyways, but it was a nice pairing with all that meat and corn.

We’re coming back for the butter chicken tacos and ribs! Hurry in before the lines grow and the secret gets out about Orlando’s newest barbecue haven. Pig Floyd’s is located at 1326 North Mills Ave., Orlando, FL 32803.

“Excuse my ignorance” said London native, Oscar M. “But, what are grits?” As I started my meal with The Dinner Party Project, everyone chuckled at this question and quickly explained this Southern treat to Oscar.

On a recent Sunday night, eight strangers including myself, gathered in the home of  Dana Roquemore, founder of The Dinner Party Project. Created to draw the people of Orlando together over a meal, this simple concept is unprecedented in our city and taking off like crazy. In a constantly connected world, conversation is dwindling and screens are typically the first point of contact. Siri and I are BFF’s, but there’s something refreshing and invigorating about quality conversation and fantastic food shared with new friends. This creative concept is a new way to meet interesting people and enjoy freshly prepared meals. Everyone who attends has their name drawn at random, so each dinner is truly unique and special.

“I got the idea when I was at a crossroads in life. Everything seemed boring and I wanted to do something new,” Roquemore said. “Someone posed the question ‘What brings you life and joy?’ So, I thought about that, and I know that I LOVE food and people. I see people out socially, but I often don’t know their personal stories, or much about them.  So I thought, let’s mix it up and invite people over to share a meal with friends and strangers. There is something beautiful about sitting down and sharing a meal with people. It has a way of breaking down the barriers and therefore being more known as humans.”

After enjoying cocktails and brief introductions, our group gathered around the table for three courses of goodness prepared by Emily Weidner. Our first course accompanied by the question “Where were you on 9/11” brought deep conversation and a freshly prepared salad with a light and tangy dressing. It was fascinating to hear everyone’s point of view and the effects of that day on one’s life.

Next we were treated to the most delicious shrimp and yellow stone ground grits topped with chorizo and fresh cilantro from Emily’s garden. I’ve tasted a lot of shrimp and grits in my day, and these were some of the best. The yellow grits and tender shrimp topped with spiced chorizo were fantastic and made even better by dining with the chef herself.

Throughout the dinner and wine drinking we were charged with questions sparking conversation like “When do you feel most confident” and “If you could enact any law, what would it be and why?”

For the grand finale we were treated to rich and creamy coffee gelato made with kahlua.  Prepared by a fellow dinner party diner, this sweet treat ranks up there with the likes of what I’ve tasted in Italy.

We each arrived as strangers and left as friends, full and happy. To throw your name in the dinner party lottery email Dana at dinnerpartyprojectorlando@gmail.com. Each dinner is a little different, but they are all full of food and interesting people!

We finally made it to The Coop, I know, who hasn’t been yet? On a crisp Saturday afternoon we ventured over to this now infamous Winter Park spot. Created by the 4Rivers Smokehouse team, The Coop is a restaurant dedicated to celebrating the home-style fare of the South.

Chef/Owner John Rivers offers comfort food classics made from scratch daily. Passed-down recipes and seasonal ingredients come together in the form of iconic dishes from Southern Fried Chicken, Low Country Shrimp & Grits to Mississippi Mud and Lemon Icebox pies. The decor and atmosphere are reminiscent of a small-town family joint mixed with your childhood home. On a regular ‘ole Saturday the building was filled with families of all types enjoying a classic Southern meal in an even more on-par Southern environment.

Here’s our menu picks and must taste sides!

• Giant Chicken Tenders plus Fixins: Fried chicken is the epitome of Southern food and their plump chicken tenders don’t disappoint! They’ve got a little kick to them spice wise and are perfectly breaded. Pair with their Maple Glazed Carrots, Skillet Cornbread and Smashed Potatoes for the ultimate Southern feast.

• Fried Okra: My life-long love affair with this vegetable started at Lambert’s Cafe in the Missouri bootheel. Since then I’ve been hard pressed to find anything that compares to their greasy, crunchy goodness. But, at long last I’ve found a taste of okra that is comparable to Lambert’s version. These were most enjoyable because the okra is the true flavor hero and the fried batter serves as the ultimate compliment. These are a must order fixin’!

• Hoppin’ John: Mr. Rivers, how did you manage to make rice and blacked eyed peas so darn tasty?! Seriously, though we pretty much devoured this side filled with spices, tomatoes and who knows what else because I ate it too fast.

• Skillet Cornbread: Nailed it! Buttery, smooth and warm. Just how cornbread should taste.

This is just a small sampling of their expansive Southern menu, but it all looks incredibly tasty. We’re coming back for their Pimento Cheese and Low Country Shrimp and Grits soon! The Coop is located at 610 West Morse Boulevard, Winter Park, FL and http://asouthernaffair.com.

Located in the heart of Winter Park, The Meat House, is quietly serving up some of the best beef, poultry and seafood in town. Founded in 2003 in Portsmouth, New Hampshire, the original founders set out to revive the art of the neighborhood butcher.

While The Meat House was founded miles away from Florida, Winter Park’s business partners and employees are truly local. The butcher shop features products from local vendors, sources chops and produce from local farmers, regional ranchers and more.

Over Thanksgiving we purchased the most delicate, flavorful beef tenderloin. After topping with 4Rivers seasoning and placing in the smoker for hours on end, we were treated to beef so juicy and loaded with flavor, you could slice the meat with merely a fork. Grocery store meats just can’t compare. As a bonus the leftovers were even tastier the next day.

These Winter Park cuts are the best in town and truly make gathering around the table easier. The friendly staff and premium meats are a guarantee and the prices are pretty reasonable as well. Whether it’s a party or home-cooked meal you’re after, trek over to The Meat House for a fail proof meal and delectable ingredients.

Photo Credits: Raw meat images owned by The Meat House, all others taken by Spork.