Revitalization of The Grove Bar + Kitchen in Winter Park

The pandemic has reshaped the restaurant industry, compelling many establishments to adapt or innovate to thrive. This evolution is evident at The Grove Bar + Kitchen, which emerged from chef Mario Pagan’s previous venture, Chayote Barrio Kitchen. The switch to a menu centered around Florida’s local produce reflects not only practicality due to rising costs and local preferences but also a personal return to his culinary roots from the 1990s in South Florida.

The menu features popular items like deconstructed crab cakes and a unique brisket lasagna. Other highlights include caviar-dressed Gulf yellowfin tartare, Kurobuta double pork chop, and desserts crafted by pastry chef Janelle Rodriguez, exemplifying comfort and creativity. Pagan’s focus remains on enriching the dining experience while showcasing the beauty of Florida’s ingredients.