Travel Reference
In-Depth Information
ations are distinguished by a vast variety of seafood in addition to the lobster. The
International Drive location is cavernous and noisy, which is why we prefer the Irlo
Bronson location, where you can actually have a conversation over dinner. Also, the
International Drivelocationhasampleparking,whiletheIrloBronsonrestaurantdoes
not. At about $38 for early birds (4-6 p.m.) and $43 after 6 p.m., dining is expensive
at both locations.
SALAD BUFFETS The most popular of these in the Walt Disney World area is Sweet
Tomatoes (6877 S. Kirkman Rd., 407-363-1616; 12561 S. Apopka-Vineland Rd.,
407-938-9461; 3236 Rolling Oaks Blvd., off US 192 near the FL 429 western en-
trancetoDisneyWorld, 407-966-4664; sweettomatoes.com ).Duringlunchanddin-
ner, you can expect a line out the door, but fortunately one that moves fast. The buf-
fet features prepared salads and an extensive array of ingredients for building your
own. In addition to the rabbit food, Sweet Tomatoes offers a variety of soups, a mod-
est pasta bar, a baked-potato bar, an assortment of fresh fruit, and ice-cream sundaes.
Dinner runs $10.49 for adults, $5 for children ages 6-12, and $3.49 for children ages
3-5. Lunch is $8.89 for adults and the same prices as dinner for children.
Where to Eat Outside Walt Disney World
AMERICAN
JOHNNIE'S HIDEAWAY 12551 FL 535, Orlando; 407-827-1111; talkofthetownres-
taurants.com/johnnies.html ; moderatetoexpensive.Seafoodandsteaks,withanemphas-
is on Florida cuisine.
THE RAVENOUS PIG * 1234 N. Orange Ave., Winter Park; 407-628-2333; the raven-
ouspig.com ; moderate-expensive. New American cuisine with an award-winning menu
that changes frequently, with seasonal ingredients.
BARBECUE
BUBBALOU'S BODACIOUS BAR-B-QUE 5818 Conroy Rd., Orlando (near Universal
Orlando); 407-295-1212; bubbalous.com ; inexpensive. Tender, smoky barbecue;
tomato-based “killer” sauce.
4 RIVERS SMOKEHOUSE 11764 University Blvd., Orlando; 855-368-7748;
4rsmokehouse.com ; inexpensive. Award-winning beef brisket; fried pickles, cheese grits,
fried okra, and collard greens.
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