TOP FIVE:

SUSHI

A quintet of tasty things to try this month

HAWAII X.0

AT KABOOKI SUSHI

EAST COLONIAL & SAND LAKE 

A favorite of frequent diners, this citrusy sushi roll is filled with yellowtail, avocado, tobanjan aioli and crispy shallots and then topped with a savory white fish, lemon confit, sprouted daikon radish seeds and pink salt. 

B.F.F ROLL

AT OOTOYA SUSHI

ALTAMONTE SPRINGS

Smoky baked eel, tangy cream cheese and crispy asparagus set the stage for this roll that is finished with seared salmon, savory spicy mayo and crunchy scallions for textural balance.

FIREBALL ROLL 

AT FUJIYAMA

SUNCREST VILLAGE

This roll packs a sweet yet fiery punch with its amalgamation of spicy tuna, cucumber and tempura crunch which is then topped with escolar—a species of snake mackerel—before adding finishing touches of sweet chili sauce, sriracha and spicy mayo.

SWEET POTATO TEMPURA

AT SHIN SUSHI

NORTH QUARTER DISTRICT

A unique alternative to more traditional offerings, this roll features sweet potatoes fried in light and crispy batter and rolled in raw seaweed that’s covered in rice.

SHRIMP TEMPURA ROLL

AT DRAGONFLY ROBATA GRILL & SUSHI

DELLAGIO TOWN CENTER

This classic sushi roll contains crunchy, fried shrimp with creamy Japanese mayonnaise and fresh cucumber, and is rolled with rice on the outside. Drizzles of eel sauce and tempura flakes enhance the sweet and crispy bite.

RAISE A GLASS:

MAI TAI

Libations you’re sure to love    

POLYNESIAN MAI TAI

At Tambu Lounge

Disney’s Polynesian Resort

This Tahitian delight pours a refreshing mix of Plantation Original Dark Rum, Bacardi Superior Rum, Bols Orange Curacao, lime juice, almond syrup and pure sugar cane. 

MAI TAI

At Sugar Factory

ICON Park

Designed by singer Bruno Mars, featuring his Selvarey white rum, this oversized drink consists of coconut and a tropical blend of fresh orange and pineapple juices and is polished off with a dark rum floater for good measure. 

THE CASTAWAY MAI TAI

At Atomic Tonic

Universal’s Cabana Bay Beach Resort

This tasty Tiki cocktail is well blended with Sailor Jerry Spiced Rum, Myers’s Dark Rum, orange juice, pineapple juice and a hit of grenadine.

Side Dish

• The Monroe, a 5,000-square-foot restaurant featuring dining and entertainment space, recently opened at Creative Village in Downtown Orlando. Chef Josh Oakley’s menu serves nostalgic, childhood favorites in the airy, midcentury space with a main dining room, bar, lounge/study and daytime coffee shop. The Monroe is inspired by Dr. William “Monroe” Wells and his hospitable spirit as a civil rights hero and founding figure of historical Orlando. 

• Nick Filet, a Pennsylvania-based filet mignon sandwich chain, opened its first Florida location last month at The Marketplace at Dr. Phillips. Nick Filet is a fast-casual restaurant specializing in affordable, steakhouse-quality meals for lunch and dinner. Known for its cooked-to-order filet mignon sandwich on a toasted Amoroso kaiser roll, the concept offers a high-end alternative to burger joints and cheesesteak shops. The 1,900-square-foot store is open seven days a week and features indoor and outdoor seating, takeout, delivery and catering. 
• Dexter’s Birdland, opening next month in Parramore, is an offshoot of Sal’s Birdland, a restaurant born and maintained in Rochester, New York, for over 40 years. Owner Dexter Sanders had firsthand experience with Sal’s as he and his family grew up enjoying their food and service. Dexter’s Birdland aims to continue that tradition by offering great wings covered with special seasonings, always cooked fresh to order and served with homemade sassy sauce and blue cheese dip.

In May, Gov. Ron DeSantis signed a bill allowing restaurants to permanently sell alcohol with takeout and delivery meals. Restaurants will be required to stop the to-go drinks when their scheduled food service ends for the day or at midnight, whichever occurs first. The new law will take effect July 1.