THE FACT ABOUT ORLANDO FINE DINING THAT NO ONE IS SUGGESTING

A scratch-made biscuit topped with area flash-fried chicken dripping with Peppermill gravy and eggs. And when you’re really hungry, make it a double with two slices of fried chicken! Only a handful of people today reach encounter chef Jesse Ito’s $230 seventeen-piece omakase at a time — and, no surprise, The 2 nightly seatings (Tuesday thru