Orlando’s Culinary Magic with The Economist, Hilton, and Club Traveler magazine
My wife and I were chatting recently about how we do vacation. We realized we plan much of our travels around food. The #1 question when we head out is “what are we going to eat,” followed by, “what’s there to do around the restaurant.” So when The Economist and Club Traveler magazine wanted me to hit up three of the best restaurants in Orlando to photograph and film their food and culture I was pumped (and my wife was jealous!). They were looking for a mix of polished food, lifestyle, and portrait imagery. They selected some of the best: Kabooki Sushi, Prato, and Ravenous Pig. Like most editorial gigs it was a quick shoot—photo and video of 3 open and busy restaurants in 2.5 days. Be sure to check out the feature as well as the snazzy little video here.
Kabooki Sushi
I pat myself on the back knowing my wife and I were regulars at Kabooki from the beginning. What was once a small hole in the wall sushi place just east of downtown Orlando has now expanded into a much larger restaurant and a 2nd location. The fish is amazingly fresh. After my first bite I knew I didn’t want to eat sushi anywhere else. And while some restaurants experience a loss in quality and growing pains with expansion, Kabooki’s food has always remained phenomenal. Chef Henry Moso was a stud. He treated me like a guest in his own home while serving me piece after exquisite piece of nigiri and sushi.
Chef Henry Moso of Kabooki Sushi in Orlando, Florida.
Chef Brandon McGlamery of Prato in Winter Park, Florida.
Prato
Winter Park is beautiful. Antonella, the senior creative at The Economist referred to it as the Notting Hill of Florida (which I love). The kitchen is tiny, which made it a challenge photographically, but the window light streaming in from Park Ave is beautiful. The energy in the kitchen is hot (get it…kitchen pun) and chef Brandon McGlamery is incredibly easy going and up for anything. Don’t shy away from sitting outside where you can people watch and be sure to order one of their house made pastas (pro tip: go for the mustard spaghettini).
The Ravenous Pig
After starting one of the first gastropubs in Winter Park, James and Julie Petrakis of Ravenous Pig really helped transform the Orlando food game. I’ve always loved their pub burger and happy hour pricing. Now that they’ve got a great beer garden there’s no reason to not visit. The highlight of photographing here was getting to meet chef Clay Miller. Clay’s not one of those foul mouthed, aggressive chefs. In my time with him I found him to be incredibly laid back, generous with his time, and quietly confident. Compared to most kitchens, his felt very zen like because of it’s tranquility.
Chef Clay Miller of The Ravenous Pig in Winter Park, Florida.
Brian Carlson is a Central Florida based editorial, lifestyle, and commercial photographer who enjoys traveling with his family and eating.