At Fresh on the Fly, chefs elevate classic comfort-food recipes with top-tier ingredients. They stuff po’ boys with wild-caught shrimp and creole rémoulade, for instance, and serve corn-flake-crusted, hormone-free chicken atop homemade waffles. Though seafood is Fresh on the Fly’s specialty, its chefs also serve up thick burgers made with grass-fed beef locally sourced from De Leon Springs. The emphasis on sustainability extends to the dishware, which swaps out plastic and coal-powered forks in favor of reusable china and plant-based utensils.
Diners can devour entrees in the cool-toned, streamlined dining room, which features corrugated-tin wainscoting that echoes the grays and silvers of sharks and swordfish painted on its walls.
At Little New Orleans Kitchen & Oyster Bar, the piquant seafood staples of Louisianan Cajun cuisine quell robust belly rumblings. Diners silence stomachs by sinking spoons into New Orleans jambalaya or cracking into snow crab legs and shrimp smothered in butter sauce. A side of Cajun fries complements the flavors of Cajun fried shrimp, and french bread po' boys contain gravy-slathered roast beef as opposed to rich boys, which are stuffed with $100 bills.
Garlic Crabhouse's menu overflows with shrimp, crabs, and Caribbean fare festooned with garlic or bathed in alfredo sauce. Diners can anchor fork tines in tilapia or catfish ($7.99 for lunch; $8.99 for dinner) prepared fried, steamed, grilled, blackened, dipped in a brown stew, or doused in curry. A sextet of garlic crabs ($18.99 for dinner) shares plate space with red-skin garlic potatoes, whereas a lobster tail conducts a singing quartet of blue crabs ($27.99) in spirited renditions of doo-wop classics. Caribbean-style meals include the spicy punch of jerk shrimp ($8.99–$10.99) and the less belligerent flavors of curry chicken ($4.99–$7.99).
Crabby Bill’s chefs serve up succulent seafood alongside stunning views of the Marina on Lake Toho. Warm up jaws with florida alligator bites made from real gator tail, dusted with seasoned flour, flash fried, and served with stone sauce ($6.99). Watering mouths can saddle up to the shell bar, which slings raw and prime gulf oysters from Florida, Louisiana, and Texas prepared in a variety of ways including the Crabbyfellar, a plate of six baked oysters topped with house-made creamy crab and spinach dip ($5.99). Tantalize taste buds with surf and turf combinations such as the center cut filet mignon paired with grilled sugar cane skewered-shrimp basted in garlic butter ($17.99) or try fresh gulf grouper, which is caught off the coast and then blackened, grilled, or fried, before it's released into guests’ bellies ($18.99). For king-size appetites, try a 1.5-pound of alaskan king crab, a mountainous monarchy of legs and claws ruling over the table, demanding offerings of drawn butter to coat its rich, sweet meat ($32.99).
Chefs at The Bistro on Park Avenue concoct a menu of New Orleans–style specialties and gourmet bistro fare, earning the eatery nods for Best Burger, Best Brunch, and Best American Food in Citysearch's 2010 Best of Orlando awards. To kick off meals, taste buds can swim warm-up laps in a bowl of made-to-order oyster stew ($10) or practice juggling pan-fried crab cakes dished with a sweet Asian sauce ($15). New Orleans–inspired entrees such as smoked andouille sausage with red beans and rice ($15) or the chef's specialty shrimp or crawfish étouffée ($25) saturate senses in Cajun spices and child memories of trike joyrides through the French Quarter. Guests can also tuck into bistro fare such as the open-faced burger ($10) while three styles of po boys ($13–$15) wrap tongues in hoagie-rolled Southern comfort.
Matilda's on Park provides a chic dining experience with farm-fresh foods and a scenic view of Park Avenue. The chefs use locally-grown grub to craft a menu filled with unique takes on American staples, including the mother of all comfort foods: mac and cheese. They prepare seven unique varieties baked to perfection, including a lobster mac, buffalo chicken mac, and Popeye mac—a creamy fusion of goat cheese, sautéed spinach, artichokes, and roasted garlic. Guests can dine on the spacious patio with a comfortable dining area and a bar, enjoy a quiet dinner in a private back room, or enjoy the amenities and their pub and VIP lounge.