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Ravaudage


spenser1058

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4 hours ago, charlieno1 said:

The restaurant business is tough.  Dexter's New Standard apparently is being evicted.

 

https://www.orlandoweekly.com/Blogs/archives/2021/09/03/dexters-new-standard-is-being-evicted-from-winter-parks-ravaudage-complex

I suppose that could be a nice spot for the next iteration of Luma.

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  • 3 months later...
On 12/13/2021 at 7:14 AM, spenser1058 said:

Anejo Cocina Mexicana, a Ponte Vedra based chain, is coming to the former Dexter’s New Standard space:

https://bungalower.com/2021/12/12/mexican-chain-opening-in-former-dexters-new-standard/

From Bungalower 
 

Best of luck to that restaurant -- that corner has changed over quite a few times.  The new Springhill Suites opening should help.  

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  • 7 months later...

We haven’t checked in on Ravaudage since 2021, so let’s follow Scott J to Anejo Cocina Mexicana which replaced the ill-fated New Standard.

Scott notes it’s not exactly Tex-Mex or traditional Mexican, but what it is, is good. Scott also applauds the reasonable prices and ample servings.

Anejo is a small chain primarily based in North Florida. There’s even one in Yulee and it you can make it in Yulee, you can make it anywhere!

https://www.scottjosephorlando.com/reviews/65-mexican/6121-anejo-cocina-winter-park

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On 12/14/2021 at 4:15 PM, charlieno1 said:

Best of luck to that restaurant -- that corner has changed over quite a few times.  The new Springhill Suites opening should help.  

welcome.

yeah that Springhill Suites, when get up close to it, has like a slate they used as the dark black/ charcoal tiles on the exterior.  looks sharp...

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Good to see a good review of Anejo Cocina.  Hope they still around for the long run.

With the Orlando Meats, Anejo Cocina, long-time Fuji Sushi, and a Pig Floyd's (with Drive Thru) coming into the old Bubbalou's space, there could be a nice little cluster of restaurants there.

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1 hour ago, charlieno1 said:

Good to see a good review of Anejo Cocina.  Hope they still around for the long run.

With the Orlando Meats, Anejo Cocina, long-time Fuji Sushi, and a Pig Floyd's (with Drive Thru) coming into the old Bubbalou's space, there could be a nice little cluster of restaurants there.

...and it's really not a bad sub-neighborhood (if that's a thing); I've driven through there a few times on all the different streets; it's pretty cool.

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1 hour ago, charlieno1 said:

Good to see a good review of Anejo Cocina.  Hope they still around for the long run.

With the Orlando Meats, Anejo Cocina, long-time Fuji Sushi, and a Pig Floyd's (with Drive Thru) coming into the old Bubbalou's space, there could be a nice little cluster of restaurants there.

I don't think Orlando Meats will be the same with their two chefs leaving. 

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10 minutes ago, AmIReal said:

I don't think Orlando Meats will be the same with their two chefs leaving. 

Thank you for mentioning this - it seems to me like USC and UCLA leaving the PAC-12 and wondering what’s left. I’ve been hoping for more on it but Scott, Amy and Brendan seem to be unwilling to dig into it.

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16 minutes ago, spenser1058 said:

Thank you for mentioning this - it seems to me like USC and UCLA leaving the PAC-12 and wondering what’s left. I’ve been hoping for more on it but Scott, Amy and Brendan seem to be unwilling to dig into it.

They have a new location but will be a few months until ready. instagram.com/redpandanoodle for tracking their whereabouts until then. As I mentioned in another thread they will be at Red Light on Monday.

As for Orlando Meats- the old owner/partner, Edger, is long gone (he was the younger guy). His dad appears to have taken over. I don't see how he will maintain what it is, but maybe will go back to just being a butcher- obviously in a different location.

 

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29 minutes ago, spenser1058 said:

Thank you for mentioning this - it seems to me like USC and UCLA leaving the PAC-12 and wondering what’s left. I’ve been hoping for more on it but Scott, Amy and Brendan seem to be unwilling to dig into it.

Is Orlando Meats the PAC12 and USC and UCLA are their two chefs?

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  • 2 weeks later...

And, as correctly foreshadowed by others here last month, Orlando Meats has closed.

https://www.orlandoweekly.com/news/orlando-meats-closes-shortly-after-kitchen-heads-leave-to-open-noodle-house-32226786

The inside restaurants of Ravaudage have had a rough go -- doesn't take a genius to think given the variety of places that have shutdown that visiblity appears to be a huge part.  Miller's Ale House has been around for a long time, but its location has the best visibility.  Fuji Sushi has been around forever (and the Bubbalou's ... soon to be Pig Floyd's) but again those are right on Lee Road and not really Rauvadage.

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That sucks.  Anyone have any suggestions?

I'm not a huge fan of Cavellari.  Petty's is difficult to get to for me.  Orlando Meats was my go-to place pre-COVID when they were on Goldenrod.  I had only been to the new location about 3x.  I haven't done a lot of gourmet meat entertaining in the last 2.5 years for obvious reasons, but I'd like to start again.

 

Gourmet butcher help?

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On 8/13/2022 at 4:07 PM, charlieno1 said:

And, as correctly foreshadowed by others here last month, Orlando Meats has closed.

https://www.orlandoweekly.com/news/orlando-meats-closes-shortly-after-kitchen-heads-leave-to-open-noodle-house-32226786

The inside restaurants of Ravaudage have had a rough go -- doesn't take a genius to think given the variety of places that have shutdown that visiblity appears to be a huge part.  Miller's Ale House has been around for a long time, but its location has the best visibility.  Fuji Sushi has been around forever (and the Bubbalou's ... soon to be Pig Floyd's) but again those are right on Lee Road and not really Rauvadage.

It's a terrible location.  I think the developer had much grander intentions for the whole area, but he's been forced into a piecemeal approach with development, so it doesn't feel like a place you want to spend your evening.  A couple of extended-stay hotels and some Lego brick apartments don't make a neighborhood.   It's a pity, because he did a much better job with Hannibal Square.  

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5 hours ago, HankStrong said:

That sucks.  Anyone have any suggestions?

I'm not a huge fan of Cavellari.  Petty's is difficult to get to for me.  Orlando Meats was my go-to place pre-COVID when they were on Goldenrod.  I had only been to the new location about 3x.  I haven't done a lot of gourmet meat entertaining in the last 2.5 years for obvious reasons, but I'd like to start again.

 

Gourmet butcher help?

You can have pretty good luck with Whole Foods when it comes to steaks (even some dry aged stuff), but you can't get Eliot's great sausage and unlikely to get cool cuts like picanha. 

I'm going to try Wild Fork in WP next time they get some grass fed rib eye in stock. They also have a location in Dr Phillips.

Palm Beach Meats has been doing some pop-ups locally- last week at ziggies pizza, previously at bad ass. They deliver A5 Wagyu, but you have to preorder. https://www.facebook.com/palmbeachmeats/

I haven't tried the Local Butcher in WP in a long time because I was using O-meats, but my guess is they are pretty good based on how busy they seem to be. https://www.tlbandm.com/

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3 minutes ago, AmIReal said:

You can have pretty good luck with Whole Foods when it comes to steaks (even some dry aged stuff), but you can't get Eliot's great sausage and unlikely to get cool cuts like picanha. 

I'm going to try Wild Fork in WP next time they get some grass fed rib eye in stock. They also have a location in Dr Phillips.

Palm Beach Meats has been doing some pop-ups locally- last week at ziggies pizza, previously at bad ass. They deliver A5 Wagyu, but you have to preorder. https://www.facebook.com/palmbeachmeats/

I haven't tried the Local Butcher in WP in a long time because I was using O-meats, but my guess is they are pretty good based on how busy they seem to be. https://www.tlbandm.com/

Thanks!

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30 minutes ago, HankStrong said:

Thanks!

You're very welcome, but your original question has me wondering where his chef customers are turning. I know Kevin Fonzo and Bruno Fonseca and many of the high-end pop ups bought from O-meats. I need to find out where they've shifted to.

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