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Txokos is resurrected, Hotto Potto moves, plus more in our weekly food news roundup

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Gina Bugayong, the former chef-owner of Fresh in Hannibal Square, is now the executive chef at Txokos Basque Kitchen in East End Market. Under new owners Armando Castellucci and Ricardo Da Silva, Bugayong will introduce new pintxos (croquettes with apricot jam, Buffalo short ribs; and paella is back) as well as chipotle eggs Benedict with chorizo – an old fave from Fresh.

We told you of Hotto Potto's expanded space on North Semoran Drive back in October. We can now report that the new room is in soft open, with a grand opening slated for Friday, March 18.

OPENINGS

Pearson's Cafe will open in the former Green Day Café and Virgin Olive Market space on North Orange Avenue – third time's the charm? ... Square 1 Burgers has opened on South Orlando Avenue in Winter Park ... Sugar Factory American Brasserie, a celeb-driven restaurant and dessert house, has opened on I-Drive ... The world's largest McDonald's has added an additional 7,000 square feet and has reopened on I-Drive ... BakeChop Artisan Kitchen, serving breakfast, lunch and dinner, has opened in DeLand's Artisan Alley ... La Fogata Latin Cuisine has opened on Sand Lake Road near the Florida Mall.

CLOSINGS

Park Plaza Gardens, which recently brought on noted local chef Bram Fowler, is temporarily suspending operations at its restaurant due to "certain conditions in our building" that make it "impossible to continue operations." According to a post on their website, they're working with the landlord to solve the problems so that they can reopen.

NEWS & EVENTS

East End Market is now open Mondays, and will stay open until 9 p.m. Fridays and Saturdays ... The Turkish Food Festival goes from noon to 5 p.m. Sunday, April 10, at the Istanbul Cultural Center in Casselberry ... Plancha at the Four Seasons Resort is now serving Sunday brunch ... The Bar Room at North Quarter Tavern and the Dinner Party Project host a cocktail class at 6:30 p.m. Monday, March 21. Guests will learn to make four craft cocktails, with each drink being paired with a special small plate from chef Matt Wall. Cost is $25.

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