Restaurants in Ocoee

Slurp an 8-ounce cup of mushroom-brie soup ($2.69) or bite into a hearty honey-turkey wrap with colby jack, tomato, and mustard ($6.89). Green day's menu offers lettuce, veggies, and savory dressings spread out in a salad or rolled into a wrap. Fans of fiery flavors can try the buffalo chicken wrap tempered by cool gorgonzola ($6.89). Selections come sided with choice of veggie chips or broccoli crunch (florets flavored up by sunflower seeds and raisins). Energy seekers can rev up naturally with an antioxidant-rich guzzle of cool Via Blast ($4.89). Kids' options are also available.

The neighborhood noshery serves up fast-casual fare for breakfast, lunch, and dinner, and is an ideal place to linger over a fresh lunch or scarf up sustenance before a tap-dance battle. Break your nightly fast with an order of the Nutella Belgian waffle with strawberries ($5.50) or a pair of Virgin Olive's breakfast tacos ($3.25+) loaded with eggs, cheese, and salsa. The lunch and dinner offerings include savory sandwiches—available either hot or cold—and scrumptious salads. Herbivores looking for a hearty hand-held meal will enjoy the Flower Child, a swiss cheese and cucumber sandwich seasoned with roasted pumpkin seeds and veggies and a spread of apricot cream cheese ($5.50), while the carnivorally inclined will quell red-meat cravings with The Brute, a roast beef and havarti concoction on ciabatta ($6.50). Salads offer vitamin-enhanced eats such as the Olive Oyl, which blankets baby spinach leaves with turkey breast, gorgonzola cheese, walnuts, and fresh strawberries and pears ($5.95), or the fresh mozzarella, tomato, olive, and basily caprese ($5.95).

The chefs at Sushi House Orlando not only craft impressive maki rolls that have won the eatery claim to several “best of” accolades, but also teach curious diners how to make their own at home during classes for all skill levels. Classic rolls present fillings of raw spicy tuna, unagi, and yellowtail, and more elaborate and playful bundles include the baked Graduation roll, which is a california roll wrapped in salmon and then topped with crab and scallops. The Happy Sumo roll reflects the same level of complexity, with three sauces draping over a tempura-fried roll of crab, tuna, and salmon.

The dining room maintains a lounge-like feel with crimson walls and gauzy black curtains, plus huge wall-mounted koi sculptures that arch over bartenders as they pour wines and sakes.

CRAVE's eight locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls inspired by Executive Sushi Chef Tony Lam's upbringing in Hawaii. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.

A lonely fire flickers in the night, punctuating the vast expanse of Brazil’s southern plains. A spitted side of Nelore beef roasts over the flames; from that famed beast and this timeless fireside scene, Nelore Churrascaria takes its name, recipes, and spirit.

Nelore Churrascaria’s chefs draw inspiration from the gauchos of South America, piling plates high with carvings of 15 spit-roasted meats. The spirit of the southern plains remains alive and well in the dining room, where wrought-iron chandeliers and a dark hardwood floor evoke rustic elegance as a warm breeze filters in through the front doors. Veggies, fine cheeses, and pastas fill more than 40 basins at the salad bar, whose glistening glass protects the trays from grazing cattle and errant horseshoe tosses.

Born in the Lebanese city of Tripoli before moving to Canada in the '80s, Frank Ishraki was raised on the traditional cultures and flavors of his homeland. Ishraki dedicated himself to sharing the classic, healthy flavors of Lebanese cuisine, first in Canada, then at his family of restaurants around Orlando. The Metro West, Semoran, and Haines City locations resemble convenient, quick-service shawarma stops complete with chicken, lamb, and beef loaded on rotating spits to cook evenly and slowly hypnotize diners. Guests can enjoy meats wrapped in pita or served on a platter with tabbouleh and hummus or go vegetarian with rice-stuffed grape leaves and fried falafel. At Lake Buena Vista, a friendly wait staff presents platefuls of elegant Lebanese feasts and housemade desserts complemented by white, red, and sparkling wines or puffs from hookah pipes.