Travel Reference
In-Depth Information
FIELD-TO-FORK EATING IN ORLANDO
The hum of of the field-to-fork Orlando dining scene has developed into a strong and
steady crescendo, making it easy to find locally sourced, creatively inspired and delicious
food in a city that has built a reputation as a dark hole of national chains, fast food and
overpriced theme-park fare. Craft cocktails and artisan beers are an important part of the
experience, and it's not just for foodies or fat wallets either - we love the low-key authen-
ticity that invites anyone who loves good food and quality spirits to come on in and enjoy.
Ravenous Pig
AMERICAN
( 407-628-2333;
www.theravenouspig.com
; 1234 Orange Ave, Winter Park; mains $19-33;
11:30am-2pm & 5:30-9:30pm Tue-Sat)
The cornerstone of Orlando's locally sourced restaurant trend, with giant black-and-white
photos hanging from exposed ceiling pipes and a handful of sidewalk tables. Start with
the bacon-infused bourbon old-fashioned and a plate of Gruyère biscuits. Mains include a
burger with truffle-oil fries, Florida seafood specialties, and quirky twists such as duck
breast with 'dragon-tongue' beans.
Swine Hour (from 4pm to 5:30pm Tuesdays to Fridays) offers $4 draft beers, $8 cocktails
and $4 pub-fare plates.
East End Market
MARKET
10am-7pm Tue-Sat, 11am-6pm Sun; )
Look for the raised vegetable beds and picnic tables outside this earthy organic-hip col-
lection of locally sourced eateries and markets.
Inside there's
Local Roots Farm Store
, specializing in 'All Florida, All Year', and offering
flights of Florida beer and wine at the tiny bar;
La Bretxa
, with wild-caught Florida sea-
food to take back to your BBQ; the excellent vegan raw-bar
Skybird Juicebar & Experi-
mental Kitchen
; and more.
Dandelion Communitea Café
VEGETARIAN
