The family-style Filipino consolation fare at Hangry Dobo feeds physique and soul | Restaurant Overview | Orlando

Part of me feels that the amount of food you are served in the two-entree combo in the UCF Hangry Dobo area is meant to keep the college students away from the nutritional void like pizza rolls and Access Hot Pockets. The other part of me feels like it’s just fucking good food and you’re going to want a lot of it.

You will feel the love as soon as you step into the restaurant, which is located in the Collegiate Way Plaza on the corner of University Boulevard and Alafaya Trail. A smiling face and a warm welcome await you behind the cafeteria-style steam table loaded with up to 10 rotating Filipino delicacies waiting to be served with rice or pancit – the ubiquitous rice noodles made with cabbage, carrots, and flavored with Soy sauce.

If you’re Kano – the shortened version of the Tagalog slang word Amerikano – you’re likely asked if you’ve eaten Filipino food before. I encourage you to say “no” even if, like me, you are familiar with the kitchen. You’ll enjoy hearing the broad overview of every dish, from the garlic and chicken adobo to the crispy, deep-fried pork belly known as Lechon Kawali. Are you a little nervous about trying the serrano chilli braised pork shoulder with pork blood called Dinuguan? Just ask for a sneak peek before you commit. Samples are gladly given.

The $ 13 combo is the best way to try two main courses plus rice or pancit of your choice. Visit with a bunch of friends and you’ll get an overview of each offer pretty quickly. Restaurants where I could theoretically try the entire menu in one visit are a passion of mine. The combined serving is more than generous (see previous note on potentially malnourished college students) and is served preventively in to-go containers. They know you want to carry the rest home for later.

When I visited the cozy shop – the whole place can accommodate no more than 30 guests – I opted for the chicken adobo (how could I not?) And the dinuguan with rice, while my meal companion was the chicken curry and chicken kare -Kare chose. a rich, creamy peanut-based stew that coats tender chicken legs and green beans.

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Though the dishes are presented soberly behind glass, the way the staff spoon the selections into the styrofoam container is an element of ceremony and awe. They make sure that there is something tasty in each serving and that the ingredients are evenly distributed in each serving: a little soft garlic, a few deep green beans, an al dente slice of carrot, a charred chilli pepper.

Hangry Dobo’s chicken adobo, the national dish of the Philippines, deserves its high status in the kitchen. It’s lacquered with sweet and tangy brown sauce that’s dotted with chopped garlic. The slow simmer allows the chicken to disintegrate tenderly, easily dismantled with the plastic utensils that the restaurant gives its guests. The raw vinegar that perks up Hangry Dobos Dinuguan, or as it is colloquially known as “chocolate meat”, will make you want to eat fork after fork again. If it’s available when you visit, don’t miss out. You will not notice a hint of this minerality that boiled blood normally imparts. Chiliheads should ask for a little more Serranos in their Dinuguan, which give the stew a pleasantly herbal taste without adding too much spiciness.

The chicken curry was very popular at the table; the sweet coconut milk sauce, spiced up with fish sauce and lots of garlic, coated with juicy chicken legs, velvety potatoes, carrots and sweet pepper slices. We also devoured the chicken kare kare. What magical spells were used to keep the green beans so pleasantly green and crisp and tender and to enable the Japanese eggplant to keep its texture and shape even in a steam table, I certainly don’t know, but I was thrilled. I was there on a weekday so the special crab curry wasn’t on the menu but I’ll be back.

For dessert, we couldn’t miss the halo halo ($ 8). While the heat index rose to 105 outside, we stayed cool and refreshed by dipping our long-handled spoons into the shaved ice cream dessert and stirring up the treats from bottom to top: sweet beans and corn kernels, purple ube sweet potato and steamed pumpkin cubes with coconut milk. Heaven. We also enjoyed the dense, fudge-like, amethyst-colored Ube cake which asked us if we could ever go back to simple brownies.

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College students at UCF, Valencia, and Florida Technical College should show their student ID to receive a 10 percent discount on a meal that’s perfect for making money all week. And while the dollars and cents of the food equation make sense, it’s the gracious spirit and care that goes into eating at Hangry Dobo that makes you feel like what you’re experiencing there is more than just lunch or dinner Dinner. Dining at Hangry Dobo feels like a long, warm, lovely hug.

Dining@orlandoweekly.com

Davis BBQ serving up Kansas Metropolis-style fare in Sterling

By Barbara M. Houle

People line up early in the day to try Pitmaster Josh Freda’s Kansas City style barbecue at Davis Farmland in Sterling. With the grand opening of the Davis family’s year-round Davis BBQ Restaurant last December, guests now have the opportunity to try Freda’s Grill, even if popular Davis Farmland is closed for the winter season and reopens in the spring.

The 200-seat restaurant and outdoor terrace at 145 Redstone Road are an extension of the main barn on the property with its own entrance and exit that is separated from the farmland. No need to buy a ticket to the farmland to eat at the restaurant, which has indoor and outdoor TV, pick-up and curb service.

Groceries bought at a counter are brought to the table by a waiter. The current opening times are Sunday through Thursday from 11 a.m. to 7 p.m. Friday and Saturday from 11 a.m. to 8 p.m. Phone: (978) 286-8888.

It has a full liquor license and takes reservations and walk-ins. Visit https://davisfarmland.com for menu and updates.

Freda von Leominster loves to talk about everything grilling, from smoking techniques to his outdoor smoker Betsey. He uses only hickory wood to smoke extraordinary cuts of Kansas City meat and stressed that he wanted to “enhance, not obscure, homemade sauces.” Grilling is his passion, he said.

The new restaurant has been in the works for a while and before it opened there was a lot of behind-the-scenes activity including focus groups and tastings, according to Freda, who said the Davis family always go the extra mile on projects they run.

“No abbreviations,” he said. “We are pleased about the positive feedback from our customers. Restaurant diners especially like that the menu has everything from soup to nuts, and the weekend specials are a huge hit.

“Grill plates, sandwiches, homemade bowls, burgers, children’s meals, desserts. I could go on and on about the menu,” said Freda. “So many possibilities.”

State-of-the-art filtration, hand disinfection stations and touchless bathroom fixtures are just a few of the restaurant’s safety features. Strict guidelines and security protocols protect guests and employees, he said. There is certainly no shortage of food at Davis Farmland, or of animals and activities for the whole family. You can even experience a bit of farmland near the new restaurant in an adjoining barn that is home to animals such as goats, sheep, cows, and llamas.

Barbecue and more!

Southern Choose Crawfish serves up Louisiana-style fare | Leisure

Southern Select Crawfish is a family business.

“Dad, we have a customer, someone who wants to order lobster,” says Makenna, 5, to her father, Chad Schaefer, who owns the business with his father, Colonel Schaefer.

Chad Schaefer doesn’t know if his daughter will follow in his footsteps, but he’s glad to have her on board now.

Schaefer opened the restaurant and catering service on January 6, 2020 after a nearly 20 year career in sales in the oil and gas industry.

“I’ve always cooked lobster for friends, family and the neighborhood,” he said. “I cooked on the rigs for my customers. I am very familiar with the business. I’ve been cooking for 20 years. “

Schäfer said he was winning new customers who were constantly discovering his hidden gem.

“I have probably more than 20 new customers this week who said,” Wow, I had no idea this was even here, “said Schaefer.

Eating takes place in the Backyard Party Barn, and cooking is done in the Southern Select Crawfish Trailer next to the barn. The facility, 435 Leeper Lane, is on a dirt road off US 87, past Son Valley Ranch and a Conoco gas station on the left towards Cuero from Victoria. Two yellow lobster flags on either side of the road mark the spot.

The party barn is off the street behind Gene’s Machines and other stores on the left. It’s open on Fridays from 4pm to 10pm when live music is playing and on Saturdays from 12pm to 8pm.

With entertainment like the Texas Continental Band and the Legal Limit Band, up to 120 people can be present on Friday nights.

Long picnic-style tables with red umbrellas are surrounded by large round tables that fill the barn and outside patio. Illuminated beer and lobster signs and televisions hang on the red-painted wall of the barn. Beer lights are sprinkled across the ceiling for a festive feel.

The Backyard Party Barn can be rented for events, and Southern Select Crawfish can be rented for events such as birthdays and weddings.

Schäfer gets its live lobster on Thursdays, Fridays, and Saturdays from the Crowley and Lafayette area of ​​Louisiana.

“My technique is Louisiana-style and a lot of places aren’t Louisiana-style,” Schäfer said. “I put the spice on the inside. It has great taste and isn’t messy – it won’t get over your hands. In Louisiana, people like their things from the inside. “

In addition to 3 or 6 pound buckets of lobster, potatoes, corn and sausage, snow crabs, dungeness crabs, king crabs, prawns and gumbo are on the menu.

“People eat straight from the buckets,” said Schäfer. “We’re a BYOB company, so people come to get out of town… have good food, relax, and listen to music. We play Zydeco music when a band isn’t playing and people bring their ice cream boxes. “

Schäfer said it was difficult to keep the lobsters alive and fresh because they only last a few days. They clean their lobsters and sort them to get out any dead ones.

“You have to cook and serve before you die,” he said. “We don’t cook dead lobsters. We clean them up and prepare for Friday and Saturday, and that takes a day or two. We hear feedback about the quality we offer. “

Ryan Barnette is a customer who tries to make it to Southern Select Crawfish at least once a weekend with his family.

“I get a table and take family and friends with me. Lobsters aren’t cheap and they have some great deals – especially for this time of year, ”said Barnette. “The taste is great, consistent, with a little kick and a little spice, and the atmosphere is great. When the weather is bad outside – it could be rainy or cold – it’s inside with live music. “

Schaefer said there is currently a lobster phenomenon in many places, especially Houston.

“Houston became the lobster capital of the world. Every day there is more than anywhere else in the world, restaurants appear on every other corner, ”said Schäfer.

Southern Select Crawfish got a perfect score on a recent health department inspection – no mistakes.

“We have to keep tidying up and spend hours with it,” said Schäfer. “It’s flawless.”

Elena Anita Watts reports on arts, culture and entertainment for the Victoria Advocate.