Everybody knows that Universal CityWalk is the place to be when you’re on the hunt for good food in Orlando. Our esteemed restaurants are constantly pushing out new, unique dishes that are changing the culinary game. This time around, however, we’re facing a new menu overload. Dozens of new, one-of-a-kind dishes specially handcrafted by our talented chefs are officially yours for the taking, and trust me when I say you’ll be wowed by every. single. one.
The Toothsome Chocolate Emporium & Savory Feast Kitchen
Let’s kick off this list with The Toothsome Chocolate Emporium & Savory Feast Kitchen, where every kid’s (and kid-at-heart’s) dream of having chocolate for dinner comes true. This eatery has revamped its entire menu, which is a major change we haven’t really seen since it first opened its doors in September 2016.
To the long-time lovers of Toothsome out there: Thank you for your loyalty, and we hope you’re still hungry! It’s high-time we tapped into Toothsome’s legacy as a French-inspired restaurant heavily influenced by chocolate. You’ve tasted hints of chocolate in some dishes here and there, but now, you’re about to witness a chocolate takeover where savory meets sweet with new flavors you can’t beat.
Needless to say, those on the hunt for chocolate will get that and more with this new, expansive menu launch, and the culinary team at Toothsome has picked out its top three favorites that are true showstoppers!
Provence Totchos
There were quite a few fan-favorites on Toothsome’s old menu, and the chefs didn’t want to say goodbye to all of them, especially the Totchos, which were one of the restaurant’s most popular appetizers.
So, the culinary team found a way for French cuisine to shine through Toothsome’s menu without letting go of the charm it has developed over the years, which led to the creation of the Provence Totchos. This behemoth of an appetizer consists of crispy tater tots topped with truffled Brie fondue, Calabrian chili honey, fresh crumbled bacon, green onions, and a rim of roasted garlic aioli.
Burger Au Poivre
Burgers may have started as a German dish, but this one has a French twist that’s otherworldly; this is a burger reimagined. The Burger Au Poivre is made with a peppercorn spiced burger patty, gruyère cheese, caramelized onions, arugula, chocolate brandy peppercorn sauce, and roasted garlic aioli topped with potato sticks and served on a pretzel bun.
Burger Au Poivre is Toothsome’s take on the classic French dish, steak au poivre, and instead of finishing this dish with butter, the chefs use chocolate to bring the sauce together.
Cocoa Coq Au Vin
Fans of Toothsome and all things chocolate will immediately recognize this next dish. Cocoa Coq Au Vin was all the rage during National Chocolate Day, which you can read more about in my article here. The airline chicken breast in this dish is sous vide in a red wine chocolate demi and served with gruyère mashed potatoes, baby carrots, and grilled cipollini onions.
Antojitos Authentic Mexican Food
At Antojitos Authentic Mexican Food, our chefs are constantly soaring Mexican cuisine to new heights. And what better way to do so than with a new menu? According to Antojitos’ sous chef Margarita Mares, it was time for a change.
“They were running the same menu for a while and then once Pedro and I joined the team — a new set of chefs, new ideas,” she says. “My heritage comes from Mexico, so I would think it’s very personal to me to make sure that the dishes are as authentic as possible.”
Chef Margarita and Chef Pedro Espino hit the mark on every last dish on this new menu, and they want to highlight the top four they’re most proud of:
Aguachile Verde
A staple in Mexican cuisine, Aguachile Verde features chilled shrimp flavors poached in a simmering sauce made with fresh lime juice, chiles, cilantro, cucumbers, red onions, red radishes, and avocado, and you can enjoy it with a side of crispy blue corn tostadas. Chefs Margarita and Pedro collaborated on this dish to help change the way guests perceive Antojitos as a Mexican restaurant.
“I think our goal as a team is to add Antojitos as part of a normal date night or dinner night for our local clientele,” Chef Margarita says. “We want Antojitos to be an option for when somebody wants to go out for Mexican dinner.” She adds that she wants Antojitos to be looked at as one of Orlando’s many delicious restaurants, not just a place to eat while visiting CityWalk.
Camarones a la Diabla
If you don’t prefer your shrimp chilled, how about grilled? Camarones a la Diabla takes grilled shrimp and dresses it in a chipotle tomato sauce topped with roasted corn summer slaw, lime crema, sliced avocado, micro cilantro, and house rice. Handcrafted by Chef Margarita herself, this dish is one she says is very special to her.
“I’m a little biased over the Camarones a la Diabla only because in my house, when we have parties and summer cookouts, that is the dish that we are eating,” she says. “My mother is the best cook on the planet … so when it made it on our menu and I had my mom try it at home, she gave me the stamp of approval. So it’s very personal to me that I feel like I’ve now mastered that tier where I can say that I can cook Camarones a la Diabla just as good as my older sister and just as good as my mother.”
Pollo a la Poblana
When tasked with bringing new flavors to Antojitos, Chef Pedro looked to flavors from home and landed on the Pollo a la Poblana. This grilled airline chicken is cooked in a creamy poblano sauce and served with roasted fingerling potatoes, roasted vegetables, and flour tortillas.
“We like to respect culture,” Chef Pedro says. “Since we joined the restaurant, we tried to teach our culinary people that they need to respect the culture. We worked so hard on the new menu getting products, working recipes, and getting the flavors that we needed to sell people quality. That’s what we want to express in our menu right now: We respect everything about Mexican culture.”
Abuela’s Cheesecake
Nothing reminds you of home quite like Abuela’s Cheesecake. This creamy cheesecake sits on a sweet mazapán (compacted peanut and powdered sugar Mexican candy) crumble and is made with Mexican chocolate, goat milk cajeta, and fresh berries with a mint garnish. As far as desserts go, this one is Chef Margarita’s favorite on the new menu.
“Our goal is to get that perspective out there — that it is authentic. These are true flavors. These are true ingredients,” Chef Margarita says. “Pedro and I worked hard to source ingredients that we don’t carry on property and things from our childhood. Those actually make a difference as far as a home-cooked meal, you know, something that you can sit down and eat and remember a childhood experience from.”
VIVO Italian Kitchen
Frequenters of the Universal CityWalk dining scene love stopping by VIVO Italian Kitchen — especially now that the culinary team has taken the liberty of swapping out a few dishes with some new seasonal tastes. Here are the three standouts:
Halibut
Now a sous chef at Finnegan’s Bar & Grill in Universal Studios Florida, Miguel Ortiz collaborated with the culinary team at VIVO to create the Halibut. This fresh white fish is served over a roasted corn hash made with broccolini and red and yellow peppers. It’s topped with roasted tomatoes on the vine and features a Cape Verde sauce that adds a little kick to the overall dish.
“It’s light, it’s fresh, and it looks like a work of art on the plate,” Chef Miguel says. “It took us a little bit to finally get it where we wanted it, but once we finally got our idea landed and what our final product was going to be … we thought that (the Halibut) would suit our personality and our reputation as part of the restaurant world.”
Pork Tenderloin
VIVO’s chef Alexis DeMoss worked in tandem with her sous chef Isabel Thompson to create the ever-savory Pork Tenderloin dish. Served on top of a corn risotto, this tenderloin is seared and sous vide, topped with a tarragon beurre blanc blended with a little romesco (spicy red pepper sauce), and served with a side of rainbow cauliflower roasted in an herb oil. Trust me when I say it tastes just as delicious as it sounds — and looks!
“In the last year or so, VIVO has really tried to elevate not only the flavor complexity of our dishes, but also the visual appeal of them,” Chef Alexis says. “Any opportunity we have for the specialty items to present a little bit more of an elevated-style plate is definitely something we want. We want them to feel like they’re in a really nice, beautiful restaurant and not just having a theme park experience.”
Semi Freddo
Move over stracciatella — there’s a new ice cream in town, and it’s called the Semi Freddo. This sweet treat is strawberry ice cream on a lady finger crust topped with a warm mixed berry compote made with fresh blueberries, blackberries, and raspberries. It’s garnished with dried strawberries and pistachios, making it the perfect confection to enjoy under the warm Florida sun.
Bigfire
I sincerely hope you’re hungry. You’re going to need a big appetite to take on the multitude of new menu items Bigfire has in store. There are so many tantalizingly tasty items at the restaurant that the chefs themselves had a hard time picking their favorites — so here are their top six to get your taste buds all fired up! Speaking of new things, Bigfire now serves brunch on Sundays, which you can read all about in my article here!
Bone-In Short Rib
No need to dust off the grill to curb your barbecue cravings — Bigfire has that covered for you with the Bone-In Short Rib. Slathered in Carolina barbecue sauce, this tender dish comes with grilled corn on the cob, vine tomatoes, cooling onions, and warm spicy maple glazed jalapeño cornbread.
Grilled Barbecue Pork Chop
Bigfire is a restaurant of many meats, and this next one is everything. This 12 oz.-bone-in Grilled Barbecue Pork Chop features a smoked honey carrot puree, green bean almondine, blistered vine tomatoes, caramelized onions, and a rich black cherry glaze.
Hot Honey Salmon
Do you ever eat something sweet and wish it had a little spice to it? Meet the Hot Honey Salmon, which brings a smoked cauliflower puree, heirloom carrots, blistered vine tomatoes, and a fresh herb salad.
Wood Fire Grilled Scallops
The ocean is no stranger to giving us quality ingredients, and the chefs at Bigfire are experts at whipping them up into a sensational meal. That’s where the Wood Fire Grilled Scallops come into play. Served over popcorn risotto and corn relish while topped with a marcona almond gremolata, this dish is overflowing with flavor!
Corn Bisque
Nothing is as light on the appetite and easily palatable as soup, and the Corn Bisque at Bigfire is not your average delight. This smooth, creamy dish is made with corn relish, popcorn, and chives and makes the perfect appetizer to any filling entrée.
Seasonal Stone Fruit Salad
Usually it’s beverages that are considered refreshing, but the Seasonal Stone Fruit Salad is one food that’s giving them a run for their money. Find this fresh stone fruit paired with a medley of heirloom tomatoes, red watercress, frisée, goat cheese, and candied pistachios while drizzled in champagne vinaigrette.
The Cowfish Sushi Burger Bar
The Cowfish Sushi Burger Bar is always discovering a variety of new, funky fusions of flavors to include on its menu, and this time around, the culinary team did not come to play. Cowfish chef Dania Alvarez-King says she’s always looking for ways to be innovative and creative with the dishes on The Cowfish’s menu.
“What can we do different? What can we improve? It’s part of our job to be creative and get the juices flowing,” Chef Dania says. “Cowfish is a fusion sushi place, and it gives us so much freedom to be creative and merge the different cuisines.”
That creativity was really put to the test with this new menu, and Chef Dania has three items that she feels bring The Cowfish to places it’s never been before.
Bacon-Donut Fusion
Dessert comes right after dinner, so why not cut to the chase and enjoy them both simultaneously? The Bacon-Donut Fusion melts cheddar cheese onto a savory beef patty and tops it with jalapeño, lime slaw, candied bacon, and sweet and spicy mayo between two sugary donut buns.
If you remember the Fish in Coconut dish Chef Dania made for Women’s Herstory Month, then some of these flavors might sound familiar to you — more specifically, the slaw. “In my mind, I thought, ‘That would taste delicious with a sweet and spicy burger,’” she says. And right she was. Thus, the Bacon-Donut Fusion was born!
Midnight Munchies
Dinner has been served. You’ve winded down for the night, snuggled cozily under the fuzziest blanket money can buy. You’re binging your favorite television series or watching a movie when suddenly, the clock strikes 12 a.m., and coincidentally, you’re in the mood for a cold, sweet treat. We’ve all been there.
Midnight Munchies is here to answer all your sweet craving prayers. This milkshake is made with a blend of vanilla ice cream, cocoa-hazelnut spread, chopped peanut-nougat-caramel milk chocolate bars and candy pieces, potato sticks, vanilla whipped cream, caramel topping, and chocolate popping candy.
Cheesecake Lumpia Rolls
Either these Universal CityWalk restaurants are obsessed with time traveling or the culinary teams are feeding into popular demand. Whatever the case may be, I’m not complaining. To celebrate New Year’s Eve in 2024, The Cowfish introduced an incredibly delicious dessert: Cheesecake Lumpia Rolls. They were a smash hit that welcomed in the new year, and they’re back for more mouths to enjoy! This dessert features crispy wontons stuffed with vanilla cheesecake filling and fortune cookie crumbs. Dip them in white chocolate ube sauce or strawberry sauce to really seal this flavorful deal.
Jimmy Buffett’s Margaritaville
Despite this establishment’s good name, you can get a lot more than a margarita here. Especially now that there’s an entirely new menu waiting to be feasted upon. At Jimmy Buffett’s Margaritaville, the culinary team’s biggest priority is making sure every guest is thoroughly taken care of. Once you see what new tastes are on the menu, you’ll be more than satisfied. Here’s the venue’s top four dishes:
Hemisphere Wings
Don’t you just love when your food transcends equatorial bounds? I know I do, and that’s why I go for the Hemisphere Wings when dining at Margaritaville. It’s your choice of bone-in or boneless chicken wings that you can slather in tangy garlic buffalo sauce or spicy mango jerk sauce.
“It’s not your usual buffalo wing. It’s a lot of garlic — it’s kind of distinct,” Margaritaville chef Javier Pareja says. “The mango jerk goes really well with the theming of the restaurant being in the (Florida) Keys. Key West is kind of the capital of the Caribbean, so of course a mango jerk wing just seemed like such a natural fit.”
Cuban Meatloaf Sandwich
Food is one of the many ways Chef Javier wants to pay homage to the iconic Jimmy Buffett’s legacy, and the Cuban Meatloaf Sandwich helps do just that. This handheld overflows with chorizo and beef meatloaf, Swiss cheese, and pickles with yellow mustard spread on fresh Cuban bread.
“Jimmy’s legacy plays a big role in the selection of the items that we have,” Chef Javier says. “We certainly want to honor his memory and just honor this great business that he’s built.”
Bacon Jam-boree Burger
I just love bacon on a burger, especially when it’s done in a way as unique as the Bacon Jam-boree Burger. This delicacy features two caramelized patties topped with American cheese, house-made bacon jam, sliced jalapeños, lettuce, tomato, pickles, and lava lava sauce between two soft brioche buns.
Peel & Eat Shrimp
Shrimp is one of those foods that can both make the perfect bite-size snack or a full-size meal, and you’ll get to choose your own adventure with Margaritaville’s Peel & Eat Shrimp. Savor a pound of seasoned peel-and-eat shrimp with a side of Key lime cocktail and lava lava sauces for dipping.
NBC Sports Grill & Brew
Bar food honestly has no business being as good as it is — especially the new dishes at NBC Sports Grill & Brew. I’ve hyped up the eats here more times than I can count, and I’m about to do it again with these three new dishes:
Touchdown Tuna Nachos
The Touchdown Tuna Nachos really put the “sports” in NBC Sports Grill & Brew. This tasty bar snack consists of spicy textured wonton chips and sweet sushi grade tuna. They pair perfectly with creamy sriracha aioli, which is balanced out with earthy notes of micro cilantro, sliced radish, and serrano. Add furikake and a squeeze of fresh lime to garnish and you’ve got more than just a flavorful snack!
Philly Cheese Steak Spring Rolls
I shouldn’t choose favorites, but it’s near-impossible not to when the Philly Cheese Steak Spring Rolls are right there. I’m talking shaved beef steak, flash-fried light spring roll skin, and cherry pepper aioli. What’s not to love?
“The light and crispy outer shell is packed with all the flavor of Philly,” NBC Chef Robert Hainer says. “The shaved ribeye and cheese balance each other well, and then the cherry pepper aioli brings a sweet heat that ties it all together.”
“DA” B.L.T.
The classic B.L.T. has a new name and even better flavor: “DA” B.L.T. Made with NBC’s signature house-smoked brisket, this sandwich is stacked with sweet and spicy billion-dollar bacon, cowboy candy spread, shredded lettuce, sliced tomatoes, and dressed in harissa barbecue sauce, all between two toasted pretzel buns.
“This sandwich is flavor incarnate,” Chef Robert says. “The pretzel bread carries the full brunt of the cowboy candy spread and harissa barbecue while the smoky heat balances well with the bacon and fresh brisket. To me, it’s more than a sandwich — it’s an experience.”
Which Universal CityWalk restaurant are you rushing to first to get a taste of the new menu? Tell us all about it in the comments below!
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