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Pot Roast with Mashed Sweet Potatoes

Just got back from my trip to Orlando and here is what I would recommend: Flying Fish (On Disney's Boardwalk) for Seafood This place gets pretty full very quick, so I would suggest making reservations well in advance or going in at 5:30pm when they open and grabbing a seat at the Chef's bar like I did. The added bonus of the Chef's bar is that you can converse with the Chef and if you connect, you might get a complimentary dish such as Mussels in Pesto sauce - good, but hard to taste the mussels through the overpowering pesto Red Snapper in potato wrap served on a bed of creamed leeks and red wine reduction - This is their most popular dish (a copy of a similar dish from Le Cirque?) and according to my waiter, it ofter sells out. Fish was fresh, well cooked and moist, though I found the potato crisp a bit oily. The leeks and wine reduction were tasty. House of Blues (Downtown Disney) for comfort food Le Coq Au Vin (Near Downtown) for French comfort food

I haven't made it there yet...but do you know if they deliver for sure? If so, them from the sounds of it, they may have a slight edge over Rocco's.

Any update (hopefully improvements) on the Bluezoo scene?

Scallops - dusted with fennel fluer de sel and pepper Porcini Risotto - drizzled with truffle oil

Egg in a Basket - Plain Egg in a Basket - w/Chorizo - this takes this classic to another level

Details on a recent eG dinner at Birchrunville Store Cafe can be found here.

DROOOOLLL

When I was in Orlando was 2005, I went to both Emeril restaurants, V&A, Cedars, etc. Reviews are here. . In 2006 I went to California Grill, which I enjoyed. I will be in Orlando next week. What restaurants should I visit?

Talk about a yolk-shot - WOW !!!

The items at 12 o'clock on the plate look like a poor rendition of Dhai Puri (see thread below for a better rendition). The item at 6 o'clock looks like Dhai Vada (Dhai = Yogurt). Can't easily identify the 2 other items, though the item at 8 o'clock looks like Bhaji from the Pav (Bread) Bhaji (vegetables). I don't recall traditional Pav Bhaji having any chicpeas in them, it is essentially a mixture of mashed sauteed vegetables and spices. Chaats are interesting in that there are many local/regional variations and do by many different names. Finding a good chaat house can be difficult even in India and the good ones have long lines that form outside. More information of chaats can be found here.

After a fair bit of prodding, a dinner at Birchrunville was arranged for a few eG members. There were 7 of us - 6 partook in the tasting menu while one ordered from the menu (and was gracious enough to still share with the ones who went for the tasting menu!!). I will get us started with some pics to which Philadining can add his superior pictures. I was not the designated wine scribe this time around, so hopefully someone was taking notes. Settling in Amuse Bouche - Veal Cheeks - braised to perfection with a demi glace which amplified the veal flavor Wild mushroom and pheasant lasagna - delicious dish. The aroma of the porcini wafted from the plate to tease the palate. Pumpkin gnocchi with porcini cream - WOW !! These were the lightest, fluffiest gnocchi I have ever had!! Subtle pumpkin flavor could be detected as the gnocchi literally melted in your mouth. I could have eaten a big bowl of these all night...and morning...and... Chef, you should think about making this a regular item on the menu. Country Pate - Duck, rabbit and Venison (thanks for the reminder Mrs Duck). This was not part of the tasting menu, but how can we only restrict ourselves to 6 items for dinner??!?? Good though not particularly memorable. Escargot bordelaise with wild mushroom cigar For some reason I missed taking a picture of this, as I was too busy taking this pic of some of us enjoying the pumpkin risotto the chef sent out for a member of our dining party who had a dairy allergy. Unfortunately the risotto was topped with cheese, so he could not partake. Crispy Japanese (Suzuki) sea bass, artichoke hearts, bourbon tomato coulis - Few items are more delicious than a nice crispy skin of fresh fish. It was served with bright, flavorful tomato coulis, which accented the sweetness of the fish. Not sure if it was just my piece, but I found that the relative thin pieces were just a tad dry and could have been a bit more moist. Roasted Partridge, huckleberries and shiraz reduction - Enjoyed the patridge, though I was not super crazy about the huckleberry sauce. I would have preferred a simple shiraz or gigonda reduction (inflused with foie ) Formage - Don't ask me to remember all of them, the wine was taking its toll by now. Caramelized fig tart napoleon with Tahitian vanilla gelato - Very nice dessert. Loved the caramelized figs and pastry. Some enjoyed the passionfruit puree more than others. All in all another hit meal, leaving me with a desire to go back...today in fact.

I think that is a different Bravos. The one I am think of is in Trappe. Though after eating a few times at Roccos in Collegeville, Bravos seems a pretty distant comparison. Has anyone tried Lou's Too in Trappe.

Omlette with Spicy Sichuan Beef - best way to use up left over Chinese On the plate

Will post the pics and then come back to add notes. I welcome the other diners to comment and post their pics as well.. Tried to keep the flash at a minimum so as not to disturb other diners. Matt, I am including some of your images so that people can get a full appreciation for the dishes. Started with a Pimms Iced Tea - as discussed upthread, this clean, crisp cocktail can sneak up on you. Given that I was also going for the wine pairing, I opted not to finish the entire cocktail...just 7/8ths of it Hamachi crudo. campari caviar. passionfruit. preserved orange. - For me, the bold acidic flavors from the passionfruit, orange and campari slightly over powered the Hamachi, though I am not complaining too much. terrazo pinot grigio Not-so-tossed salad. shiitake soil. toasted lager viniagrette. - An awesome dish not only in presentation, but the flavors of the vegetables reminded me of a dish I had at L'Arpege. Great textures and flavors from the vegetables and "mushroom soil". fuchs gruener veltliner Chicken wing confit. eggplant. white chocolate-goat cheese. - Why doesn't every pub/bar serve these? Crispy on the outside, tender and moist on the inside with the quintessential chicken flavor. fuchs gruener veltliner Poached black cod 'albufera'. pumpernickel. sour cherries. - The cod was done just right. The flavor combinations worked as well, provided you did not eat an entire sour cherry with it. bonny doon rose Lamb top-round (csv). chickpea yoghurt. minted consomme. - I have made a similar dish with chestnut puree but never thought about serving the jus infused with tea in a shot glass. Will have to borrow that one Johnny. spires barrosa valley shiraz Bleu des lacqueilles. port wine brulee. cocoa. - Nice idea to "brulee" the port, though the cocoa nibs did not shine through. dow's lbv Treacle pudding. shortbread. earl grey foam. - Nice, though the syrup was a bit too sweet, even for my sweet tooth.

Stopped by Han's for dinner today and got Hong Kong Shrimp - similar to salt and pepper shrimp, topped with crispy noodles with onions. Ohhh how I have missed head-on shrimp !!! Spicy "Fatty Beef" - Han said this was a new item they added to the menu, so I had to try it. It didn't even have an English name, so this was his translation of it. The thin beef slices had a little fat on it, but not too much. The nice dose of Sichuan peppers gives this dish a good kick. Taiwanese Sausage - Compliments of Han !! As usual, everything was great. Too bad I moved further away from this restaurant.

Picking up on the Spanish and sausage theme... Hot Spanish Chorizo With Fried Egg Obligatory Yolk Shot

Lauren, glad to hear your cat is doing fine. The food (and clientel) at Classic dinner are pretty constant and good. I love their lobster club sandwich, which is huge and very reasonably priced. They also have amazing fries and salads. It is a favorite local business breakfast and lunch meeting spot (nothing wrong with that), though I have been lucky not to have experienced someone talking loudly on their cell phone. The wait on the weekends can exceed 40 min if you don't get their by 10am.

Those look delicious !! I would have this for breakfast too. LMF, the duck dish could pass for being served in a fine dining restaurant.

I would be happy to bring along a backup camera....just in case (you can never have too many pictures of good food).

Ce'nedra, the first picture you have posted is indeed Dhai Puri (seems to be lacking the normal amount of sev - the yellow squigly things on top). The second picture does indeed look like Papdi Chaat, though it is a bit hard to decipher from that picture. Gautum, it has been a while since I made Dhai Puri, but here is what I remember: - Using your thumb or forefinger, poke/tap open the top of the puri to make a mini cup shaped puri (similar to pani puri). A typical serving is 6 puris per person. - Fill the puri with slices of boiled potato, diced (red) onion, garbanzo beans (a.k.a chickpeas - ideally with the skin on, though you can also use the ones from a can), and the head of bean sprouts - Add a dollop of cilantro chutney and tamarind chutney in each puri - Drizzle thick (greek style) yogurt (which been beaten until smooth) on top of the puris - Top yogurt with sev, cilantro leaves, a pinch of chili powder and chaat masala Try to eat it by putting the entire puri in your mouth, though if you cannot, breaking it in half is OK.

Thanks for the review Beth. I too wanted to try this place but wanted to give it a few months to work out the kinks. Good to hear that it is worth a visit sooner.

I have been there for brunch a few times, though not recently (probably 2-3 yrs ago). Decent, but nothing to rave about. My favorite brunch spots in Chester County were Drafting room in Exton and Brickside Grill (owned by the same people) in Chester Springs.

The four seasons does this for you without having to ask. A perk of flying business or first is access to lounges and most lounges serve food and in some cases like BA, hot food. On a long trip, particularly with a layover, you can see if a daily pass is sold to the lounge and enjoy the warm food and cold beverages.

Is there any place that serves Dim Sum (HK style) in the area? Also went to Desi Village over the weekend for lunch (buffet) and it is quite good, but some dishes were hit and miss. Misses: 1) The tandoori chicken had gone cold by about 1:30pm and some pieces seemed to be well marinated while others were not. 2) The goat was not cooked long enough and was tough and stringy. 3) The vegetable Pakora were cold and tough as hockey pucks. Winners: 1) The Paneer Matter (cheese and peas in a turmeric gravy). This was delicately flavored to allow the sweetness of the peas to shine. 2) The chicken biryani was surprisingly flavorful with a generous amount of saffron and the chicken cooked to perfection in the rice. 3) Dal Makhani (buttered lentils) was well spiced and buttery. Keep in mind I was only there once so it is possible that this was an oddity, though I suspect I would have fared better if I ordered al a carte.