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Supplying the Demand

Provisions & Buzz Co. gives discerning foodies something to be excited about.

Provisions & Buzz Co. is the brainchild of Lisa and Bob Lacey, the former owners of Jack’s Steakhouse in Baldwin Park. They wanted to honor their son’s vision after he passed in 2014 and create a more modern interior and revamped menu from the aforementioned steakhouse. They kept the hand-cut steaks and traditional sides but added menu items that feel more of the moment.

And the new space is certainly aptly named: provisions for the food, of course, and buzz for the talk being generated about what’s coming out of the kitchen—not to mention the mounted honeycombs lining the walls. The restaurant is in good company with neighboring hot spots that are collectively helping elevate eclectic cuisines on New Broad Street.

We first walked in on Sunday evening and were quickly shown to our table where a server was at the ready to take our drink orders. The Old Fashioned ($11) was prepared with Four Roses Small Batch bourbon, Angostura bitters and cherry liqueur and immediately caught my attention, but I definitely missed the cherry garnish. My wife sipped on the Strawberry and Blackberry Mojito ($12), which came in a pint glass with an abundance of fruit and mint. It looked good enough to eat.

As I scanned the menu for appetizer and salad options, I was intrigued by the Fried Brussels Caesar ($8). Fried Brussels sprouts were tossed in a Caesar dressing and served simply alongside croutons and parmesan. It was a new presentation for me and I enjoyed every bit of the flavor profile, especially how the heat of the vegetables slightly melted the cheese to bring out those salty, nutty notes.

Lobster Bites ($17) featured tempura battered and fried chunks of meat. The bites were light, crisp and the peppercorn honey sauce coating them was the perfect complement, but the presentation of the plate could have been more aesthetically pleasing for the price.

I was excited to try the restaurant’s “Taste of the Week” three-course menu with drink pairings, but it was not available. I then focused on the Scallops and Thai Risotto ($24) with a lemongrass cream, but that, too, was unavailable. Determined to find something to excite my palate, I ordered the Pork Belly Kimchi Bowl ($22). The dish featured a generous cut of fatty, meaty pork belly served on sushi rice with a peppery kimchi, a fried egg and avocado. I found the pork to be a bit on the dry side, but the highlight for me was certainly the homemade kimchi, which had the pungent fermentation that really makes the vegetables sing.

My wife set her sights on the 16-ounce Ribeye ($45). The steak was well prepared and had good flavor but it came with no sides, so we ordered the Cheesy Au Gratin Potatoes ($6) and the “shareable” Creamed Spinach ($13). The potatoes had a great creaminess that blanketed the spuds and gave a wonderful richness to the dish. The spinach on the other hand lacked cream, parmesan and $13 worth of spinach. Their portion for a shareable side needs to be re-evaluated in good conscience.

Once presented with the dessert menu, I knew it was going to be a difficult choice, but the Chewy Chocolate Chip Cookie Ice Cream Sandwich with Chocolate Ice Cream ($6) sounded like a great way to wind down the evening. The house-made chocolate ice cream was nestled between two freshly baked chocolate chip cookies, still warm to the touch and slightly melting the ice cream. It was so rich and comforting that I almost asked for a glass of cold milk to wash it down.

Baldwin Park has established itself as a new foodie community with many exciting restaurants in its repertoire. Provisions & Buzz Co. has done many things right to place itself in the center of the competition. Its location, gorgeous al fresco dining area and varied menu can give diners a different experience each time and that is enough to keep any discerning gourmand’s interest piqued.

Provisions & Buzz Co.
4868 New Broad St. | Baldwin Park
407-896-2688 |

This article originally appeared in Orlando Family Magazine’s March 2019 issue.

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