Food & Drink » Restaurant Review

Tip Jar: Dr. Phillips Trader Joe’s is a go

Plus new Eola Drive champagne lounge, 4 Rivers brisket-scented candle and more

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Camilo Velasco concocts some of the best meals you’ll find on any given Friday and Saturday, but now the head chef at Barnie’s CoffeeKitchen is serving supper on Thursday nights as well from 5:30-10 p.m.

Ocoee’s nonprofit House Blend Café (they give 100 percent of profits back to the community) has opened two additional cafés in the most unlikely of places – inside the Toyota of Orlando and Toyota of Clermont dealerships. Check ’em out if you’re shopping for a new ride.

According to a press release, Orlando’s first “true champagne lounge” – Pagne Champagne Lounge – promises a seemingly contradictory décor of “old dark libraries” and “1970’s glam.” Umm, OK. Look for the bubbly bar to open in late February/early March in the former Nick’s/Sanctuary/Fifi’s locale in the Sanctuary Building on South Eola Drive in Thornton Park.

Get on the beer bus at the World of Beer in Dr. Phillips this Sunday and you’ll travel to five different breweries in Tampa, St. Pete and Seminole. Cost is $85, limited to 20 people. Visit winebeertours.com/beertrip for more.

If you’re looking for a V-Day gift for your hubby, you won’t go wrong with a candle from 4 Rivers Smokehouse. You see, it’s not just any ol’ candle – it’s a handmade soy-based candle made with real brisket ($16.95). Men, you can return the favor by signing up for the two of you to attend the wine and chocolate class at Quantum Leap Winery 7-9 p.m. Feb. 12 ($35 per person).

BRIEFLY:

Fresh Market opens a Winter Springs store Feb. 12 … Trader Joe’s is officially a go in Dr. Phillips … In downtown Orlando, Urban Flats has closed, but the Flame Broiler – The Rice Bowl King (yup, that’s the name) has opened next to Amura on Church Street, and Shakai Sushi Lounge has moved into swanky new digs on East Pine Street … Daunte Culpepper’s eponymous restaurant has closed and will be replaced by “a great new concept from Miami.” Consider that a culinary pick-six.

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