A quintet of tasty things to try this month AND libations you’re sure to love…

TOP FIVE: French Fries

CRAB FRIES 
AT PADDLEFISH, DISNEY SPRINGS
This savory submission clearly demonstrates Paddlefish’s knowledge of both land and sea. Skins are left on and potatoes are fried hot before being tossed in a house signature “Louie” dressing, and completed with a generous portion of chilled lump blue crab.

WHOOTINE FRIES 
AT 33 & MELT, WINDERMERE
We are thankful to our Canadian friends for inventing poutine. Crispy french fries are smothered in brown gravy before being topped with soft mozzarella cheese, tender pulled barbecue pork and green scallions for a slight twist on this northern nosh.

GREEK FETA FRIES 
AT MEDITERRANEAN BLUE, WADEVIEW PARK
The familiar flavors of Grecian cuisine are everpresent in this decadent dish. Fresh potatoes are sliced hot and fried, then seasoned with fine sea salt, oregano, and pure olive oil before being smothered in an abundance of rich Feta cheese.

PARMESAN BACON TRUFFLE FRIES 
AT THE COWFISH SUSHI BURGER BAR, CITYWALK
Even the strongest-willed couldn’t eat just one fry from this heavenly hash. House potatoes are sliced thin and fried to golden perfection, then doused in fine truffle oil and treated to sharp parmesan cheese, crunchy Applewood bacon and fragrant chives.

FIRENZE FRIES 
AT VITO’S CHOP HOUSE, INTERNATIONAL DRIVE
Vito’s claim to fame may be their beef cuts, but we think their Firenze fries are equally note-worthy. White potatoes are baked first, then sliced thick and lightly fried before being covered in shredded parmesan, sweet roasted garlic and a house blend of crispy herbs.

RAISE A GLASS: Tequila

SPICY PALOMA 
AT MESA 21, LAKE IVANHOE VILLAGE
Those looking for a cocktail that means business will be pleased with Mesa 21’s Spicy Paloma. Jose Cuervo Reposado is infused with jalapeños, then mixed with fresh lime, sweet agave syrup, sharp grapefruit and Scrappy’s Lavender bitters for an aggressively tangy treat.

TIJUANA PUNCH 
AT ROCCO’S TACOS, DR. PHILLIPS
A puckery punch on multiple levels, this cocktail blends Pineapple and Vanilla 1800 Silver with Cointreau, fresh orange juice and Rocco’s house-made sour mix before serving it up in a sugar rim for a sweet, south-of-the-border seduction.

GUAVA & FLOWERS 
AT F&D CANTINA, LAKE MARY
Don’t let the name trick you; this entry is as pretty as it is potent. Tres Agaves Reposado is cleverly blended with Elderflower Guava syrup and tart lemons, then served with a salted rim and flower garnish for a refreshing alternative to standard fare.

This article originally appeared in Orlando Family Magazine’s January 2018 issue.