Check out our Best Of Orlando posts! Best of Orlando 2021 is located here! While an archived copy of 2019 can be found here.Check out Visit Orlando, our tourism welcome center for more in-depth info, check out Orlando on WikiTravel.It is open for lunch and dinner Tuesday through Saturday. And if you’re also working your way through Dryuary, there’s an added bonus: it does not serve alcohol. Whether you go “all in” and adopt a vegan diet permanently or just want introduce more plant-based foods into your diet, V.L.C. And, it was all still hot when I opened it in downtown Orlando. When I arrived at the Towers, I called the restaurant’s number and my order was brought out post haste. There is no on-premises dining at this time and all orders must be paid for over the phone, which I prefer anyway.
There is no online ordering system, but the young man who took my order over the phone was so pleasant that I wouldn’t use it if they offered one. The rotini was fairly bland, but the fried rice was nicely loaded with peas, carrots, onions and chewy bits of edamame beans. The katsu had two slices of eggplant with a crispy breading, served with a sweet and thick katsu sauce. From the list of available options, I selected chick’n fried rice, tomato rotini pasta, and eggplant katsu. I ordered one of the three-item combos, which, at $12, is a terrific deal (all of the food is bargain priced). There were also bits of be-ef to give it that different texture I mentioned, and it was all especially good served with the nutty brown rice that came with it. I also liked the entree of potato curry, which had hefty hunks of taters, cabbage and carrots in a mildly spiced gravy. My only niggle is that although the portion was ample, too little of the dipping sauce, a spicy mayo (sorry, may-o) was provided, and it was seriously delicious. The sprouts were firm and the batter ethereal with no greasiness. One of the best things was the appetizer of tempura Brussels sprouts, which featured the little cabbagelike nuggets in a light jacket of batter and deep fried without the inclusion of any chickkin or kow. That said, I liked most of the food I sampled from VLC, some of it very much.
But wouldn’t it be more vegany to give them names not associated with a barnyard? I do sometimes like the textures that these products, which are usually processed from plant or whey protein, can add to a dish. I must say I’ve always found it a bit odd that vegan restaurants felt the need to try to mimic meats in their dishes. In that case, dietetically, you’re screwed. It’s sort of like sushi restaurants that list krab as an ingredient, but at least krab is fashioned out of seafood.īut these meat-sounding items are actually made without causing harm, unless you believe the 60 Minutes episode from several years ago where scientists asserted that plants scream when pain is inflicted. But instead of beef there’s be-ef, instead of tuna it’s tu-na, and instead of chicken there’s chick’n. The menu has a lot of intriguing sounding items that at first sound as though they’re loaded with animal products.
The chef and owner is Jim Wu, who the website says has been cooking for 40 years, 15 as a plant-based specialist. V.L.C., which stands for Vegan Loving Care, is located in Waterford Towers, where, I feel compelled to point out, there are not any actual towers.
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