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.
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).
While there's no exact English equivalent of the word "bodeg?n," it roughly translates to "tavern" or "wine cellar"?a place where neighbors and friends sip wine and share laughs over plates of Spanish tapas. So at El Bodeg?n, head chef Alexis Marinez uses his decade and a half of restaurant experience to whip up a menu featuring dishes from the Iberian peninsula, such as small plates of cheese and charcuterie, pan-seared chicken, grilled skirt steak, and light, flaky mahi and grouper. He also stocks imported wines and beers to pair with his food, to ensure an authentic dining experience. Far more than a trendy tapas joint, El Bodeg?n prides itself on its warm, family atmosphere and wealth of potential material for a heartwarming sitcom, with Alexis' sister Jackie Mendez and mother Nadine Lopez serving as co-owners and managers. As guests dig into pots of seafood or chicken paella and savor imported Spanish olives and Manchego cheese, musicians set a relaxing mood by strumming harps and classical guitars, while clay tile floors, brick walls, and arch-bordered alcoves exude a charming, rustic air.
Teaching hips to swivel to new circumferences, dance instructors impart their masterful moves unto students in the respected tradition Arthur Murray schools have upheld since 1912. Students can bring a partner to their lessons or fly solo and dance with the instructor. Protégés may find their new moves applicable in a number of settings, such as when prepping for a wedding dance or when blending into an airport crowd that breaks out in the cha-cha. Embodying the three-count time of a stately waltz brings partners in close, and rumba moves or swing steps add vibrancy and playfulness to a repertoire.
The Winter Park studio provides a warm, aesthetically sound environment for engaging in private and group dance lessons. The full class schedule is well suited to teaching feet to slice and dice a rug until it is no longer recognizable.
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.
Though the days of secretive drinking during Prohibition are long gone, secrets still abound during Speak Easy Sundays at The Hourglass Brewery. By whispering each Sunday?s password to the bartender, patrons gain access to discounted craft beers until 11 p.m. and get their name added to J. Edgar Hoover?s enemy list. Other drink specials are available throughout the week, when libations from top craft breweries like Dogfish Head and Lost Coast flow from taps and bottles. Of course, Hourglass also supplies brews made in-house, from traditionally hoppy IPAs to ales flavored with butternut squash and cinnamon. Food trucks complement the pours every Friday; in upcoming months, Hourglass? taproom will even share space with Pape Bee?s and Wako Taco.