Ryan Owen

ANOTHER MONET

@theselvarosa

Beautiful from a distance… but once you get closer, the illusion starts to fade.

That was my experience at Selva Rosa.

There’s no denying the presentation. The food is beautiful, the restaurant is beautiful, and the ambiance sets expectations pretty high. But unfortunately, the flavors never quite caught up with the aesthetics.

The lobster flautas were generously stuffed, especially surprising at only $16. Unfortunately, the lobster had a noticeably fishy taste, which might explain that surprisingly low price point. Personally, I’d rather pay more and get a better-quality lobster. Generosity only matters when what you’re being generous with tastes good.

The steak was the standout and genuinely very good. I loved the flavor and texture of the fried leeks, but the dish felt like fat on fat with nothing acidic, fresh or bright enough to play the balancing role. A great steak that deserved better supporting actors.

Then came the salmon.

They somehow managed to kill the fish twice!!

It was so overcooked and hard that we actually sent it back. The salsa felt like something anyone could easily whip up at home, and surprisingly, the white rice was solid. Ironically, I ended up eating the white rice with the steak… and those two actually worked better together.

Selva Rosa is a great-looking restaurant with good decor, energy and ambiance, but for me, that experience simply didn’t translate onto the plate.

Sometimes a big menu gives you more options. Sometimes it spreads the kitchen too thin. I think a shorter, more focused menu here could allow them to execute fewer dishes at a much higher level.

There’s definitely potential. The steak proved that.

Don’t believe me. Go try it yourself and let me know what you think. 👇

#mexicanfood#peruvianfood#orlando#lobster#birria Less

COCKTAIL SOUP

Pho Two @eathawkers

It’s a cocktail inspired from Pho, a famous Vietnamese noodle soup.

They make a simple syrup from pho broth and they create a cocktail bowl with gin, rum and passion fruit.

You’ve got to love the presentation…

it’s set up like they do the soup, accompanied by cilantro, Thai basil, jalapeños, limes & FISH SAUCE!

I ordered it out of intrigue not expecting it to work and it DID!

I was mind blown in the best possible way… it felt like when the add saline to an old fashioned but with FUNK!

PERFECT FOR THE SUMMER

Do what I did… grab a friend and try it! It’s for 2 and you can debate if you agree with me or not.

CHECK IT OUT

Comment: would you try a cocktail with Fish Sauce?

#pho#vietnamesefood#cocktails#orlando#savage Less

FINE TUNING

Michelin Recommended @sparroworl

Good looking spot and good looking food… a perfect spot for date night or to just chill with class & a glass!

With that being said, not all the food tastes how it looks…

I liked every plate in presentation and concept, but some of the execution fell short for me.

The Mushroom Pate was outstanding! I would put it on the list of my favorite things to eat in Orlando right now. SAVAGE!

The cocktail program is very interesting and overall successful. I’m always excited when I see a Milk Punch on the menu. In this instance the addition of sparkling wine made it taste like a moscato. This drink could be quite great if revised.

The Spanish Tortilla was saved by the incredibly tasting aioli. It felt like the person making it wasn’t really familiar with a tortilla de patatas. Spanish culture takes a lot of pride in this dish and I felt it wasn’t honored.

The Cacio e Pepe fries were quite comforting and the Caviar aioli had lots of chutzpah. Not sure about the salmon roe and the kaluga together… but I’d never say no to eggs.

The carpaccio had this crispy garlic that gave it texture and unique flavor. I felt the meat was too thin for the amount of capers and bold flavors.

The Lumache Alla Vodka was pretty inspiring. The idea of switching the pancetta for nduja is brilliant. I think my earthly being wanted some manchego grated table side.

The Gnocchi was a complete failure for me. Even though it looks like a masterpiece, it was lacking flavor across the board. It felt like they had ran out of salt and/or seasoning in general. The one thing it had going was the contrast in textures but the Carciofi alla giudia was too greasy and unsalted.

As I mentioned in the tittle, this spot just needs to do some fine tuning to have the flavor match this beautiful food and venue.

CHECK IT OUT!

#tapas#winebar#orlando#cocktails#mediterranean Less

El cielo Miami✨

Guajiras’s dry shrimp rice! 🌾

Flower fair! 💐

Stone crab empanadas! 🦀

Choco Spa! 🤎

Chocotherapy! Part 2🤎

Corn Chawanmushi (one of my fave)

Hiramasa – Golden Berry! 💫

Lobster encocado!🦞

Lamb, Sunchoke, Sawtooth Cilantro 🔝

Lulo 🧡

El Dorado… Guava & Amaretto Tart! 💛

Coffee field ☕️

Thank you! @elcielomiami … for an unforgettable culinary journey💫 Less

HEAVEN

Tasting Menu @elcielomiami

My second visit to heaven was somehow better than the first.

The first time I experienced El Cielo, in Washington D.C., everything was technically flawless. The food was exceptional, the service impeccable, and the creativity impossible to ignore. Yet, as a Colombian, I left feeling like I had visited a beautiful interpretation of Colombia rather than Colombia itself.

This time, in Miami, something felt different.

The flavors carried a familiarity that only comes from understanding a place deeply. There were moments throughout the menu where I could taste not only ingredients, but memories. The spirit of Colombia was present in every course, not loudly, but confidently.

What I admire most about Juan Manuel Barrientos is that he doesn’t simply serve food. He orchestrates experiences. He challenges guests to abandon the rules they’ve spent a lifetime learning in fine dining. He invites you to get your hands dirty. To eat in ways that would normally earn you a raised eyebrow at the next table. To follow instinct instead of etiquette.

At one point, you’re encouraged to do exactly what many of us secretly want to do when something tastes extraordinary: forget the rules and simply enjoy it.

It’s playful. It’s liberating. And somehow, within the walls of a Michelin-starred restaurant, it feels completely natural.

El Cielo is a tribute to Colombia, but it’s also a tribute to curiosity. To childlike wonder. To the idea that hospitality extends far beyond what’s placed on a plate.

Yes, there are parts of the restaurant that feel a little dated. But great experiences have a way of making those details irrelevant.

Some restaurants feed you.

Others tell you a story.

El Cielo invites you to become part of one.

#miami#colombia#michelin#barranquilla#orlando Less

PUERTO RICAN HIDDEN GEM

Japanese Omelette @caletacafe

Simply some of the best food I’ve had on the Island!

Cool spot nestled between El Convento and The Cathedral in the heart of Old San Juan.

These guys are a whole vibe… they do things their way and it works!

THIS PLACE IS A MUST!

Special Thx to my friend @andres_vizcarrondo for bringing me by.

#sanjuan#brunch#breakfast#puertorico#foodporn Less

NO ESTÁ MĀRO

Tasting @marosanturce

I visited MĀRO, Chef Mario Pagán’s newest culinary venture in Santurce, and I left feeling something I don’t experience often anymore: genuine admiration. MĀRO blends Latin American flavors with Pacific Rim influences in a space designed to feel like an immersive culinary journey rather than just another restaurant.

What struck me most wasn’t a particular dish. It was the intention behind the entire experience.

Every plate felt thoughtful without being pretentious. Every detail seemed carefully considered, from the architecture and design to the pacing of service and the way flavors unfolded throughout the evening. MĀRO was conceived as a place where flavor, culture, design, and hospitality converge, and that ambition comes through from the moment you walk in.

As someone who visits restaurants for a living, I know how difficult it is to create a dining experience that feels elevated while still feeling welcoming. That’s the balance Mario and his team have achieved here.

The food is creative, but never loses sight of flavor. The room is beautiful, but never overshadows the meal. The service is polished, yet warm. It feels like a restaurant built by people who genuinely care about how guests feel, not just what ends up on Instagram.

Puerto Rico has no shortage of great restaurants, but MĀRO feels like an important addition to the island’s dining scene. It’s ambitious, confident, and distinctly Puerto Rican while drawing inspiration from far beyond its shores.

Congratulations to Chef Mario Pagán and the entire team. Building something special is hard. Making it look effortless is even harder. Less

@debonairsupperclub is just as impressive at lunch as it is at night. The atmosphere feels upscale yet welcoming, with stylish décor, well-crafted dishes, and attentive service. Whether you’re meeting friends, having a business lunch, celebrations or treating yourself, it offers a refined dining experience that stands out from the typical lunch spot. ✨🥂
•
•
@debonairsupperclub también brilla a la hora del almuerzo. Ambiente chic, platos bien ejecutados y una experiencia que se siente más exclusiva que el típico lunch en downtown Orlando. Perfecto para una cita, reunión, celebración o simplemente darte un gustico entre semana. ✨🥂
•
📍 183 S Orange Ave, Orlando, FL 32801
•
#DebonairSupperClub #OrlandoFoodie #DowntownOrlando #LunchInOrlando #OrlandoEats Less