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Traveler Foodie

Exciting eats at Swine and Sons Provisions Winter Park

Have you watched Food Network shows about delis in major cities with ranging menu items, decor and attitude toboot? Don’t you wish Orlando had those kinds of places? Wait is over, Swine and Sons Provisions has filled that spot.

Nestled right next to it’s older sister Cask and Larder, same owners more partners, this place looks like every otherstrip mall. Step inside and be taken away to a culinary world like no other. The industrial Brooklynesque distressedtreated wood, with stainless steel, glass, concrete, massive galvanized anchors and open ceiling is made to feel likea space that has been there for decades. This is not a place one walks in and automatically recognizes what is in theshowcases. Spices and rubs are used brilliantly to massage meat into works of art. Everything is made from scratchwith unique ingredients and techniques. Take a minute and look closely, ask questions of the staff and makeselections. We were there for breakfast.

Fried Eggs – two lake meadow eggs, grits, smoked tomato, potatoes, onion, sausage, kale. Great combination.Cutting into the eggs that dropped and served as gravy for what was under is a marvel to scoop in the morning.

Biscuit Sandwich – egg, house-made Canadian bacon, white cheddar, tomato jam. A mouthful of goodness.Although, the biscuits could have stayed in the oven a tad bit longer.It tasted a little under cooked. Or was it all of thatbuttery richness? Either way it was still a darn good mouthful.

“Quiche’ssant” – spinach & fontina, quiche wrapped in puff pastry? Oh yes, nice and fluffy with ample crunch.

One day I’ll venture back in to try lunch and dive into mouthwatering sandwiches. Until then, keep surprising andpushing us to try different things.