1921 Mount Dora

"The restaurant has gone through numerous chefs in its seven-year lifespan, each exhibiting a fierce commitment to showcasing regional ingredients. Its latest chef, Brenton Hillman, follows in the footsteps of his predecessors with innovative dishes: crispy pork belly with Sea Island red peas, collards, crispy Brussels and pomegranate molasses; tempura-fried squash blossoms with minty mascarpone, yuzu beurre blanc, and yellow squash purée; and duck breast schnitzel with rye spaetzle, red wine-apple braised cabbage, and cherry-juniper-mustard jus, just to name a few. A singular wine list, billed as “the finest wine collection in the United States and one of the greatest in the world” by Don Zacharia of Zachys Wine Auction, along with a stunning modernist interior cement 1921’s cred as the one of the best restaurants in all of Florida." - Faiyaz Kara

"When it comes to fancy restaurant burgers, nobody can compete with 1921 Mount Dora. It’s not like there are a bunch of pricey toppings or anything. This is just a simple burger that lets its components shine: the wagyu patty is perfectly juicy, the american cheese lightly melty, and the pickles snap with every crunch. That shouldn’t come as a surprise since the restaurant makes a big deal out of sourcing its ingredients, which means their rotating menu has things like a pork shank with a sauce made from a pepper you’ve never heard of from a place in Florida you’ve never heard of. It all goes down in a converted home with art borrowed from the nearby Modernism Museum, making the space look like the Mad Hatter’s wacky but upscale farmhouse. Come here for a nicer dinner, or just a burger at the bar, and scope out the scene of snowbirds and business meals." - cheryl rodewig, gabe bergado, ryan pfeffer, macy johnson

"When it comes to fancy restaurant burgers, nobody can compete with 1921 Mount Dora. It’s not like there are a bunch of pricey toppings or anything. This is just a simple burger that lets its components shine: the wagyu patty is perfectly juicy, the american cheese lightly melty, and the pickles snap with every crunch. That shouldn’t come as a surprise since the restaurant makes a big deal out of sourcing its ingredients, which means their rotating menu has things like a pork shank with a sauce made from a pepper you’ve never heard of from a place in Florida you’ve never heard of. It all goes down in a converted home with art borrowed from the nearby Modernism Museum, making the space look like the Mad Hatter’s wacky but upscale farmhouse. Come here for a nicer dinner, or just a burger at the bar, and scope out the scene of snowbirds and business meals." - Macy Johnson

"Even without Norman Van Aken’s affiliation, remnants of 1921’s previous administration can be found on the brunch menu which continues to highlight the bounty of Florida. The duck prosciutto tartine, bacon-wrapped meatloaf sandwich, and a cream of king trumpet mushroom soup with caramelized buttermilk and mushroom-onion marmalade prove preferential among Mount Dora’s gourmands. Specially concocted brunch cocktails, like the Lillet aperitif with Italian rosè and strawberry, offer a bracing alternative to Bloody Marys and mimosas. Served Friday (yes Friday!) to Sunday from 11:30 a.m. to 2 p.m." - Faiyaz Kara