K Restaurant & Wine Bar

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creedly

Joined 9 years ago

Amazing. Last year, I traveled to Orlando for work about 3-4 times. Luckily, my second trip to Orlando, I discovered this place. And lucky for me I've been back a few times. By far, this is my all-time favorite restaurant in the U.S. The risotto is to die for, their creme brulee trio is phenomenal and their wine list is a perfect compliment.

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brseltma

Joined 8 years ago

The New Standard. K Restaurant is almost an otherworldly dining experience. Don't believe what you read about nearby establishments (which shall remain nameless). They don't even compare. K is the standard. I travel a fair amount and no matter where I am, I find myself comparing every dining experience to that of K. The fennel-dusted filet mignon is the signature presentation and is incredible. It is the constant in a menu that changes monthly. Chef Kevin Fonzo frequently travels far and wide in search of new and different uses of ingredients, not new recipes. He then creates every dish himself. A new expansion/kitchen update now makes K a wonderful place for larger groups of 15-20. Dining perfection! Bon Appetite!!

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johnso2000

Joined 9 years ago

Good date place. The food is good, the location in College Park is great, and the wine list is fantastic. Check this place out. You'll like it. I took a date and loved it. It's more pricey and the food isn't as good as its neighbor, Edgewater Grille, but because of the atmosphere, it is more exciting and it seems to be very trendy. The staff was very helpful and friendly. That seems to be a common theme in College Park. I don't think you can go wrong with K.

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Contributor

Joined 10 years ago

Spirited neighborhood restaurant keeps everything fresh, changing the menu and even the paintings every few months.. The Scene
Colorful and stylish. White linen and black furniture contrast with pomegranate walls hung with the bright oils of local artists Wilfong and Donna Dowless. You can also sit outside at one of four sidewalk tables and watch College Park in action. Service is professional but low-key. Don't count on speed, though

The Food
Original. Culinary Institute of America grad Kevin Fonzo picks a quarterly theme--say, Asian or Tuscan--and plays with flavors, colors, and textures. Lunch features creative salads and sandwiches; dinner a smattering of land, sea, and pasta dishes, as well as knockout desserts. Highlights of the Asian period included Hoisin duck breast and Asian chicken salad. For dessert, the "lava" cake oozes warm fudge onto three scoops of vanilla ice cream, and you can even eat the pansy.