From soup to suds to sandwiches, Shipyard Emporium’s menu settles tempestuous stomachs with home-crafted cuisine and fresh, locally sourced ingredients. Warm up food-intake valves with a bowl of clam chowder ($6) or lobster bisque ($8), both conjured from traditional recipes left behind by the lost civilization of Maine, before wrapping tonsils around a 10-inch flatbread pizza ($10) in styles ranging from roasted chicken with barbecue sauce to pot roast with crimini mushrooms and gorgonzola. Sandwiches arrive in the loving embrace of freshly baked bread, accompanied by a choice of potato salad, pasta salad, orzo, or potato chips. The Lake Rose drizzles orange-cranberry sauce over smoked turkey and brie on a hot ciabatta bun ($8) and the Rollie grills swiss, yellow cheddar, and herbed goat cheeses into a gooey Triforce of tastiness ($6). Frigate-size appetites load up a cargo of pan-roasted Atlantic salmon and coriander under an orange-blossom-honey glaze ($16).
With its exposed bricks, arched doorways, and dim lighting, The Wine Room on Park Avenue evokes a medieval monastery. That may be why the sleek, Italian-made Enomatic wine dispenser, which controls bottle temperature and prevents oxidation, looks so much like a Star Trek–era gadget within the pleasantly rustic walls. With the push of a button, the metallic nozzles pour out precise 1-ounce sample-size, half-glass, or full-glass portions. To ensure spouts remain untainted from customer to customer, it cleans itself after every pour.
The Enomatic is one reason The Wine Room earned the title of Orlando's best wine bar from Orlando Magazine. The recently remodeled space now boasts additional seating, a new menu, and a new lineup of machines. Though the technology is impressive, the shop backs up their gadgetry with a staff of actual human wine connoisseurs. These friendly staffers help customers navigate the selection of 156 wines, and offer wine classes throughout the year. They can also recommend bottles to pair with The Wine Room's selection of cheeses, flatbreads, and yachts in need of christening.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
A rotating selection of 32 red wines fill the automatic dispensers and wine preservers at Put A Cork In It, where tasters sample varietals from around the world in a relaxed atmosphere on Restaurant Row. After soon-to-be sippers choose their wine, swipe a $40 value card, and present a bucket of sacrificial bolts, the pouring machines whir into action filling glasses with a 1-ounce taste ($1–$5) as fresh and crisp as wine from a just-opened bottle. Between sips, guests cleanse palates nibbling on a choice of appetizers, including the crusted salmon and dill of the Seattle cake (a $10 value). The winery plates vegetarian options such as the mushroom florentine, a mix of spinach and brie stuffed into the eponymous caps (an $11 value), and an international summit of cheeses, crackers, and salami gather on the Around The World appetizer's packed plate (a $21 value). After swishing, sampling, and assigning nicknames to the various wines, patrons can go on the hunt for a favorite vintage in Cork's shop, which stocks more than 400 varieties of wine ($20–$120, not included in this Groupon).