Feast on creative, southern-style seasonal fare at Cask & Larder. Its warm and homey setting is great for enjoying a meal with the entire family. Cask & Larder owners, as well as chefs, James and Julie Petrakis opened its doors to create a welcoming neighborhood spot for guests to feast on food made from scratch. This restaurant offers appetizers like rock shrimp, southern ramen with miso pork and spicy turnips or goat tamales. An entrée of catfish with a bacon-malt aioli, quail with a sausage and apple stuffing or crab spaghetti will satisfy the palate.
Cask & Larder was named One of the Best New Restaurants in America 2014 by Esquire Magazine. It crafts its own beer on site and offers other beverages to pair with meals. This restaurant hosts events throughout the year and caters private celebrations.
We were in town only for the weekend in October, had been recommended by friends, and boy we were glad we went. The bar was comfortable and had great craft cocktails, and their own beer which we enjoyed before being seated for dinner. The food was delicious, and both the food and the ambiance were a nice, contemporary take on southern. We were very sorry to learn they were closing the dining room and that was the very last night for the restaurant in this form. Changes were coming, and there would be more emphasis on it's sister restaurant, the Ravenous Pig. We will definitely give it a try it the next time we are in town!
They are closing this location, so look for them at the Orlando International Airport. They will be missed in winter Park
Very expensive and I was served a super slimey piece of fried chicken... the manager told me they are closing soon so they are using up their inventory... lol gross and way over priced. I did get fantastic service at the bar and at the table... cocktails were awesome... but $12 for a small drink.
The food and beer were terrific. The best shrimp and grits I've ever had.
My friend came in to town and I wanted something different,Cask and Larder surpassed my expectations.The menu was so unique we took a long time deciding what to order.Our waiter was patient with us and his service was excellent, it did not hurt that he was quite charming. We had a wonderful time catching up and will remember this night and Cask and Larder.
Menu items can sell out fast. But fresh high demand items do that, so dine early.
I absolutely love this place!! The menu is exciting and changes often and the food is absolutely amazing! Nice variety of food and drinks and everything is fresh! Highly recommend!
Service was impeccable. Food tasted great nice presentation. Attention to detail. Definitely recommend
The oysters we ordered for our appetizer were very salty, small, and we're not tasty at all. We told the server, but all he did was tell us that he would tell the chef. We were still charged $30. The two samples of beer that we asked for came out in a small glass that smelled like bleach or some kind of dish washing detergent.
The food was outstanding. Nadiir's service was excellent.
This was my second visit to Cask & Larder and I won't be back for a third. My food was cold and grossly overpriced for what was just average. The ambiance is incredibly sterile. A real miss considering the owners, concept and location. Very disappointing.
This casual restaurant with upscale food is a favorite. The chart Charcouterie board is lovely as is the rest of the menu.
Cask and Larder provided the perfect setting to linger while catching up with an old college friend from out of town. We had not visited one another in nearly 15 years and had a lot to talk about. Our waiter was patient, giving us plenty of time to talk while quick to provide drinks when we asked. The brunch was delicious, southern grits and bacon at their finest with yummy biscuits and pepper jelly. The gravy for the biscuits could have been better seasoned. We found it pretty flat despite the chunks of sausage. Overall, it was a nice brunch and I will return.
The local connection to area flavors and food types was great. My cobia was overdone. My dining partner's cobia had a piece of dark substance in the middle which was inedible. The small pieces of sliced corn cob took imagination and some sawing to harvest in order to eat. A small round cob would have been easier to handle.