THE SMART TRICK OF ORLANDO FINE DINING THAT NO ONE IS DISCUSSING

When appetizers and sandwiches reel you in with jumbo crab dips and Mahi Mahi tacos, entrées produce Kaluz Danish ribs and filet kabobs.Only a handful of men and women reach practical experience chef Jesse Ito’s $230 17-piece omakase at any given time — and, no surprise, The 2 nightly seatings (Tuesday thru Saturday) are booked weeks upfront.