The Strand

"The Strand is a Bib Gourmand restaurant in Orlando that serves Everoak Farm's produce like bok choy, curly kale, daikon, chicken livers, and hearts. Chef Alda Rees appreciates the fresh and outstanding quality of Everoak's produce, which inspires her seasonal menu." - Michael He

"Husband-and-wife duo Alda and Joe Rees are behind this corner spot nestled within an Art Deco building. Its menu, displayed on the front windows, invites passersby inside to a space that may be short on real estate but utterly captivates with mint-green walls and Mason jars that hang above the glossy tiled bar.The seasonal American menu brims with nostalgic Southern inspiration, and presentations are dialed back to let ingredients shine. From local tomatoes to fresh citrus, dishes exude a homey sense. To wit: chilled shrimp is a wonderful contrast against hot fried green tomatoes, while cobia with mustard sauce and Carolina gold rice requires little augmentation. Close out with a citrus olive oil cake along with a sip from the worthy wine list." - Michelin Inspector

"The Mills 50 fixture embodies the sort of casual urbanity and close-quartered seating that fosters lingering and getting social. Folks get cozy over chef/owners Joe and Alda Rees’ pretense-free dishes highlighting local ingredients. Think dishes like snapper cakes, saffron-crusted grouper, and poached Gulf shrimp with tomato chow chow. The buttermilk chicken and steak frites are classic standbys begging to be paired with a bottle from their focused, boutique selection." - Faiyaz Kara

"Bib Gourmand. Seasonal American cuisine in a neighborhood setting in Mills 50. A la carte menu available." - Olee Fowler

"The corner spot, from husband-and-wife duo Alda and Joe Rees serves up a seasonal American menu that brims with nostalgic Southern inspiration. Presentations are dialed back to let ingredients shine." - The MICHELIN Guide