K Restaurant has recently moved down the street from their old location in College Park. The building is more like a house and comes with a big backyard which Kevin Fonzo, Chef Owner of K, has taken full advantage of planting his own vegetable garden. It is a sight to be seen that this luscious garden is full of colorful vegetables like tomatoes, eggplants, okras, peppers, basils, thyme, and the list goes on! Manager, Justin gave me the tour and filled me on some special events that involve wine and cookouts, which made me anxious to sign up for their emailing list. Their menu changes all the time with the season and they buy as much local ingredients as possible. Of course, they also harvest from their own garden.
Not only is K Restaurant doing their part in supporting local farms and vendors they were also involved in many charity events like this upcoming one by Share Our Strength called Taste of the Nation Orlando 2011. This is one of the hottest food and wine event which helps end childhood hunger in America. 100% of ticket sales support Share Our Strength’s efforts to end childhood hunger.
There are so many reasons why we had to check out K. We have dined at K Restaurant before at the old location but not at their new location. We were very impressed with their menu the first time so naturally we knew it will be another awesome experience. In addition, Al bought a Living Social’s $50.00 gift card for K Restaurant at $25.00. (Food Bloggers have to find ways to save on dining somehow!)
This is what we ordered:BBQ Calamari ($11.00): Mixed Greens, Cucumbers, Red Onion, Tomato, Citrus Dressing
I am not a BBQ fan but I was willing to try this dish. The fried calamari is crispy and tossed in a barbecue sauce. When I sampled a small piece, I was not all too impressed but when I tried it again with the rest of the salad; I quickly changed my vote to, “Yes, this is delicious!”Fried Chicken Liver ($10.00): Red Wine Sauce, Pickled Red Onion
We are not crazy about liver but since it was fried liver, we thought could it hold true to the theory of, “anything would taste good when it is fried,” however that is not entirely true in this case. We first tried it without the sauce, it was not so great. Then tried a piece that was soaking in the red wine sauce, it tasted much better. And finally, I tried another well coated piece with the pickled red onions and at that point, I had forgotten that I was eating chicken liver. It was delicious! A very good idea to pair fried foods with pickles vegetables.Filet Mignon ($32.00): Wild Mushroom Dusted, Potato Gratin, Cabernet Sauvignon Sauce, Truffle
The filet mignon came to our table glowing in its own juices and was filling the air with the scent of truffle. The filet was perfectly cooked to medium but the taste was lacking. There was a high expectation for the steak to be out of this world, melt in your mouth experience but I felt a little let down when the steak just tasted alright. It seemed that it could have been better if the sauce was not overpowering the flavor of the meat.
I was impressed with potato gratin. The presentation was beautiful and it also had a nice crunch and texture but it was a bit on the salty side. Despite my opinions about the filet mignon, it did not prevent Al from clearing his plate.Florida Red Snapper ($23.00): Succotash of Corn, Fava Beans, Tomato, Lemon-Thyme Butter
This dish is wonderful! It was light, refreshing, and extremely dynamic in flavors and textures. I was really amazed. Everything on that dish complimented the Florida Red Snapper so well. It was well seasoned and very much enjoyed the corn with the fish. I was surprised that I liked the Fava Beans because I am not a bean eating kind of girl. This is a great choice for anyone who likes fish and is great for the summer season.
There is a really good reason why you hear nothing but good things about K Restaurant.
It is an upscale place with superb service and food; it is a place that provides the highest quality of food with the creative use of ingredients but not at all pretentious. Their wine list is well above average and their selection of beer is well on its way. The “problem” I see for Chef Kevin Fonzo now is that he is setting the bar higher and higher for all his returning customers—which is, I think, a good problem to have!