The triumphant return of an original member of the Four Coursemen gave us an excuse to plan an all-out attack on the flourishing Orlando food scene. I don’t want to give him a Big Head Todd, but in all honestly, he was a true forerunner of social eating and food blogging in the Tampa area. He was the first person to really reach out and try to help us get our name out to a larger audience, without trying to buy our stomachs, and for that I give him 5 stars. So what can you do for a man who eats everything? Feed him.
I like to think we toured Orlando thoroughly the first time, especially since we were dining at the height of the city’s food revival. At that time, places such as East End Market, Cask & Larder and Pharmacy were in their infancy, still working out the kinks, but that didn’t stop them from serving up tasty food. For the most part, the main goal of our last trip was eating at places that none of the Tampa crew had tried.
I think of my two Orlando food crawls as Paul McCartney albums. The first one was like “Band on the Run”, a masterful effort from start to finish. Our most recent one was something of a greatest hits collection. I feel comfortable saying that they were “All the Best.”
What would be considered “The Lakeland crew” got a late start. I realize punctuality is important, especially when you’ve got half a dozen full service restaurants to visit. However by 10 AM, our bellies were beginning to grumble, so we swung by The Bread Pedlar for a morning bun to prepare our stomachs. It’s not our fault we happened across a random pincho stand raise up like a phoenix, setting fire to the sun. Or should I say, setting fire to our plans of making it on time to Highball & Harvest to meet the rest of the crew. The pincho pusher told me that it would take 2 minutes, which turned into 20. Finally, with a skewer of BBQ’d Chicken and a couple of Plátano Relleno con Carne hand pies in hand, we finally got out-of-town.
Meanwhile, at Highball & Harvest, Kurt, Todd and Thai wasted no time and began eating and drinking with gusto. The highly regarded “Chicken and the Egg,” a fantastic take on chicken & waffles with a sunny side up egg and house made hot sauce, didn’t survive long enough for us to sample. They also ordered “Pig-n-Potatoes”, which was their version of hash for a highly sophisticated southern gentleman. Instead of corned beef, braised pork cheeks were used.
We were greeted with hisses for our tardiness which quickly morphed into warm greetings as everyone was just so happy to see each other again. There were a few scraps left of the hash we gobbled up like Oliver Twist scrounging about for another bowl of gruel. There were a couple of fantastic Parker House rolls left with a side of apple butter butter. You really must order them with any meal at H&H. The only way I can properly describe these rolls, would be to flash back to the days when we all used to go to buffets as youngsters and eat our weight in those awesome yeast rolls, which is pretty much the only redeeming quality of said establishments. The H&H rolls were like that, only x10 better.
As everyone got comfortable, another round of drinks were ordered by the boys as us late comers played catch up by ordering some food. Coming out of the kitchen first was a Southern sampler spread, consisting of smoked fish dip, pickled root vegetables and pimento cheese with various crackers. Also ordered was a canister of fried pickles and onion strips with secret sauce. The smoked fish dip was great as were the pickles. We also got a single baby pork belly slider with BBQ kimchi from the bar menu to sample between six of us. The thing was no bigger than a silver dollar, but it managed to round the table twice as each of us attempted to take smaller and smaller bites so as not to be the glutton.
After we slowed on the sampler, our main plates arrived. I must have gone through burger withdrawal, as it had been nearly 2 weeks since #ApocalypseCow. James and I went with their burger, made with ground short rib topped with pimento cheese, smoky bacon, B&B Pickles and mustard. There was something eerily familiar and comforting to me; as if it were a burger I had from many years past.
Pogo chose a beautiful bowl of red Canaveral shrimp and grits with a thinned out tomato based BBQ gravy. The rest of the boys shared a plate of chicken fried chicken with silky potato purée, sweet pickled green beans and watermelon rind. What a happy accident it was to try the shrimp and grits. For me it was the best plate of food we had at H&H, though we heard rumors that the chicken and waffles was in fact the best, we may never know. I don’t think any one of us expected to love this place as much as we did. I’m very excited to go back for more. Just make sure to validate your parking before you leave the hotel, because it’s pretty steep otherwise.
After some McLaren ogling, we headed to Winter Park, the center of our food crawl battleground. Of course this exercise was obviously first about eating good food. However, the more subtle theme of the day was reconnecting with friends. We took a slower, more relaxed approach and decided to trim off a couple of places we just simply did not have time for, which also gave us an excuse to hit Prato sooner. If you haven’t heard of Prato by now, you either: 1. Don’t like Italian food, or 2. Don’t know us. We’ve covered what I firmly consider the best Italian restaurant in state at length; with not one but two posts as well as the myriad Instagram photo bombs. At this juncture, we were joined by Theresa and Joel, a couple more Bay area peeps who really know their stuff.
Between the eight of us, we nearly ordered the entire menu. Not only did the waiter gift us some of their signature meatballs, but with eight people ordering, real estate on our table was at a premium. We have a rule that forbids the ordering of more than one dish at each place to avoid overfilling. That that rule quickly went out the window as multiple pasta courses were checked off by James and Kurt. If I had to guess, they had nearly half a dozen between them, and they weren’t the only ones. There was pizza covered with cured meats, fresh mozzarella, herbs and an over easy egg for dunking the crust into. Theresa pulled a rabbit out of her hat with her smokey, Italian style Reuben sandwich. Joel, who we found out is indeed a real person (long story), snuck in some soft stracciatella bathing in a pool of warm olive oil with perfectly placed droplets of aged balsamic. Spread that stuff over some crunchy bread and it will make you go crazy enough that your tongue will try to beat your brains out.
I kind of lost track of all the pasta we ate. Whatever they had, we ordered it. If you’re looking for the best pasta area, made in-house and by hand, Prato is the place for you. Just take a look at this rundown.
- Giant raviolo filled with soft ricotta and a yolk with parm and brown buttered bread crumbs
- Squid ink campanelle with New Smyrna Beach clams, Canaveral shrimp and roasted cherry tomatoes
- Cavatelli with beef cheek ragu, butternut squash, greens with a runny horseradish crema
- Beet ravioli stuffed with goat cheese then topped with crushed tomatoes, herbs and toasted pine nuts
- Chive bagli amatrciana dusted with buttery bread crumbs
That tied up the first half of our crawl like a nice farfalle. Stay tuned for Part II, featuring the incomparable Kappo and the young gun, Cask & Larder!