When it comes to especially delicious food, it only takes one bite to leave a lasting impression. For the current issue, the Edible Orlando team asked Central Florida food writers to discuss their most memorable bites. We, of course, shared our personal favorites too!
Memorable Bites in Central Florida
Kendra Lott, Publisher at Edible Orlando
On a day when I’m in dire need of self-care, I might call the four-ounce jar of duck liver pate at Hinckley’s Fancy Meats (pictured above) a single serving. This is perhaps why they recently began offering an eight-ounce jar, much to my husband’s delight. It’s enough to slather on an entire Olde Hearth Bread Company baguette and enough to keep us noshing during a shared bottle of bubbles.
Ricky Ly, Founder of TastyChomps.com
Nestled off Fern Creek and Colonial Drive is the new Deli Desires, a modern Jewish-influenced deli serving up some of Orlando’s best sandwiches, complete with toasted bialys, house-cured salmon gravlax, and smoked white fish. Their “Big Mac” sandwich, though, is my favorite bite — just bursting with flavorful corned beef, fresh lettuce, house pickles, American cheese, onions, and, of course, creamy special sauce on a pillowy sesame bun.
Amy Drew Thompson, Food Reporter at the Orlando Sentinel
All the things. You taste them individually — and together — in each perfect bite of the lamb burger at Bem Bom. The juiciest house-ground lamb. The funk of feta and the fall-like flavors of apple and ginger. The heat and acid of piri piri and the inherent freshness of pico de gallo. Close your eyes, and it’s transportive. You can taste travel — and all the places that inspired its creation.
Pam Brandon, Managing Editor at Edible Orlando
“Phat Duck” at Soseki Modern Omakase, a cross between a bao and a soup dumpling. Poke a little hole with your chopsticks for a sip of the rich, savory broth, then bite into the dumpling that’s juicy foie gras heaven with the kick of Chinese Five Spice and hoisin.
Katie Farmand, Editor at Edible Orlando
A fresh, briny oyster with a dollop of Steelhead roe at Knife & Spoon at the Ritz-Carlton, Orlando Grande Lakes. Order a half-dozen iced East Coast oysters and an ounce of Passmore Ranch Steelhead roe. Top each bite-sized oyster with a luxurious dollop. Sip a dirty martini. Bliss.
Faiyaz Kara, Restaurant Critic for the Orlando Weekly
One of my favorite bites is the Okayama hotate Henry Moso served at one of his omakases at Kabooki Sushi. The sweet, plush scallop floating in a green-apple aguachile tricked out with watermelon pearls and a yuzu sunomono salad is borderline orgasmic.
Scott Joseph, Founder of Scott Joseph’s Orlando Restaurant Guide
I can’t visit Christner’s Prime Steak & Lobster without having an order of the fried oysters for an appetizer. They never fail to satisfy. Plump, jacketed in cornmeal that doesn’t clump or fall off, deftly fried to a deep tan, never greasy, served with both cocktail sauce and remoulade.
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For the full article about memorable bites, check out the Fall 2021 issue of Edible Orlando.