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co m/2013/04/24/can-the-changes-at-cafe-tu-tu-tango -breathe-new-life/

Can the changes at Cafe Tu Tu Tango breathe new life?

by Traveler Fo o die

Caf e Tu Tu Tango. Ive had a long and recently tumultuous af f air with the romanticism at this restaurant. Back in the early 90s this was the happening place on International Drive. T he f ounding company dissolved and sold the restaurant a couple of years back. It has since been an uphill battle to keep my interest. My last visit lef t me wanting. I made another attempt to reconcile.

Interior VIEW SLIDE SHOW DOWNLOAD ALL

T here are signif icant changes to the physical layout. Most notably is the addition of a f unky, open and inviting outdoor patio. Walking inside, the bar has relocated f rom deep inside the restaurant to the very f ront right. It shares a counter with the patio. T his is very f unctional and ef f icient. T he greeter desk has moved f rom lef t to right. Going towards the back of the restaurant where was once the bar, is now high top banquets. T he great grazing sof a area is gone and replaced by a big communal table with solid plank bench. All of the seating are replaced with higher pub like tables and chairs. Maybe its nostalgia, but I sort of miss the old layout. But this new layout is welcoming and inviting.

Patio VIEW SLIDE SHOW DOWNLOAD ALL

T he basic small plate menu concept remained the same. However, there is an evolution of new items and a sampling of old f avorites. I always enjoyed the complimentary sampling of hummus and chips. T hat has long disappeared f rom this restaurant. It seems that is now an orderable item on the menu. Salads, soups, pizzas, and a mis match of items reminisce the artistic lof t. T here is still a very intriguing wine list with almost all by the glass treasures. It is great to see that some things remained the same.

RIESLING, AUGUST KESSLER, R CUVEE, GERMANY Great f loral bouquet, with sweet notes, clean crisp on

the mid palate, with a short f inish.

Argentinean style Orange Chimmichurri Steak BEEF T ENDERLOIN SKEWERS, LEMON-Manchego Grits Hard little rocks of dried f lavorless meat. Nothing of note on the chimmichurri and grits. Plantain was crisp and f resh. A total disappointment.

Alligator Jambalaya LOCAL FLORIDA WILD ALLIGAT OR, Red Peppers. Poblano pepper, tomatoes, chorizo, Yellow Rice Flavorless, tasteless, mush on a plate. Another disappointment.

HAND T OSSED GRILLED MEAT BALL PIZ Z A house-made albondigas, calabrese sausage, asiago cheese, ricotta salata, caramelized shallots, f ra Diavolo sauce Finally something to rave about! Nice rustic crust hearty meatball and sausages, explosive sauce. Great pie!

DYNAMIT E SHRIMP spiced CRISPY SHRIMP, SWEET CHILI AIOLI Had to try an old f avorite. Crust was spot on crispness, shrimp was well cooked. aioli started to settle at the bottom but that could be because we were taking our time towards the end. What do you know, the old item stood the test of time.

DALI HORCHATA BRULEE Horchata crme brulee, alf ajores (Latin American Macaroon) nice crust, good texture and sweetness. Macaroon was too f loury f or my taste. Great presentation. Ive always subscribed that a restaurant is not only the physical plant, nor the f ood, nor the drinks, nor the staf f . It is a combination of these elements working in harmony. Yes, Ill give that some elements can pick up the slack of others. Diners can be carried away with certain parts and overlook others. Yes, this restaurant is on International Dr, the tourist mecca of Orlando, chances are this is a one time deal f or most guests and they might never go back. Really? When I walk into a restaurant and is conf ronted by a greeter desk occupied by three people and no one bothers to stop their conversation to even acknowledge my presence, it sets a precedence. T he object of conversation was when one server was going to get a table and what section was given. Why did I need to be present f or such a conversation? T hen, the greeter never even looked up but turned to the other person and announced our table number. T he other person grabbed menus and motioned to f ollow. What, no one speaks around here? In a very nonchalant, almost slow motion-like manner we were walked over to a table, menus plopped down and walked away. Are we interrupting a special time? Af ter what seems like eternity, a server ambled over, only to inf orm us theyll be right back. Another waiting period, drinks anyone? While we were waiting they seated another table right next to us. Af ter another eternity our server went by, drinks anyone? T hat table placed a order. Moments later, what do you know, the server who was so consumed with section and seating at the greeter desk showed up. Oh no, it was our server who doesnt understand, it really was the other servers table. Really? As a guest do we really need to know that there is drama going on within the staf f ? Can I mention the very abrupt f ood runner, who plops f ood down and walks away? Not just these staf f that we had one on one encounter, as we looked around the restaurant, it just appeared that the others were more interested in themselves and their concerns than the guests. I f ully embrace relaxed casualness in a restaurant, but does that equate to sloppiness? I walked in with high

hopes and an openness f or another opportunity, I walked out still hungry and a sinking f eeling in my stomach. Did I just had my last meal at Caf Tu Tu Tango?