TR Fire Grill


2 April 2016
@TRFireGrill – Sets the New Standard for American Bistro in Orlando!

Source by: The Primlani Kitchen - Rashmi Primlani

Judging by the filled tables at Romacorp’s newest restaurant concept TR Fire Grill, it seems to have hit the ground running. It’s the kind of success that comes when folks with deep hospitality knowledge and experience invent the perfect recipe with a personal stake in the neighborhood to create a true gem.

Located smack on the corner of 17-92 and Lee Road in Winter Park, TR Fire Grill opened it’s doors in October 2015 as a chef-inspired American bistro with cuisine from Culinary Veteran Chef Bob Gallagher. Boasting an open kitchen concept, In-house hickory wood smoked Meats and Veggies, daily hand-cut Steaks grilled to perfection on a wood burning grill and much more, Chef Gallagher’s culinary inspiration steeped in family heritage, show cases a menu revolving around locally-sourced ingredients using seasonal produce from farms in Central and South Florida. And you can taste the difference!

Suave yet intimate, cascades of modern lighting, striking bar, an expansive patio, it’s the kind of ambiance that makes you stop by for Happy Hour and end up staying for a family dinner. Speaking of happy, did I mention bourbon-centric cocktails made from scratch mixers and syrups? The expansive liquor selection from hand-crafted, fresh fruits and herbs infused small batch bourbons to craft beers and wine selections is progressive enough for any discerning palate both in terms of absolute quality and bang for the buck.

The Swindler – Junior’s Apple pie shine, cinnamon cold drip Four Roses bourbon, pressed lemon & lime, baked apple bitters – Warm bourbon toastiness kissed with sweet cinnamon, a match made in heaven!! PS: Happy Hour runs Monday – Friday: 3pm to 7pm & Saturday: 12pm to 2pm.

Enough ramblings, shall we eat? Photography and Video presented through the eye-catching lens of Maiography.

Quinoa & Black Bean Burger: White American cheese, tomato jam, caramelized onions, greens, and pickles. A veggie burger that celebrates its veggie-ness while being complemented with the classic fixins and condiments we have come to expect from all our hand-held bites. A burger that even a carnivore would appreciate with or without bacon.

Lunch boasts an extensive list of sandwich creations from Swamp Head Fish Sandwich, 1/2 Pound American Burger with short, brisket, and chuck, Shaved Steak tenderloin to Jalapeno Grilled Cheese. Fresh and bold flavors resonate through the meticulously curated dishes at TR Fire Grill.

Cobb Salad with Smoked chicken breast, fried okra, white Wisconsin Cheddar, avocado, roasted corn, bacon, grape tomatoes, peppercorn ranch dressing, another exemplary concoction of Chef Bob’s culinary innovations.

Seared Cauliflower Steak – Buffalo sweet chile & golden raisin sauce, bleu cheese fingerling potato crisps. Crispy and charred, this spiced cauliflower showcases just the right amount of heat and deep flavors without compromising your waist line.

Salmon & Zoodles: Zucchini pasta, asparagus, sweet drop peppers, green apples, Feta cheese, pistachio Romesco sauce. Perhaps the only restaurant in town to serve a “feel good” dish that is great for your taste buds and body. Bravo Chef Bob!!

Chicken & Waffles – White Wisconsin Cheddar & Bacon dust waffle, agave syrup. Southern soulful original gets a make over with super crunchy cheddar exterior, moist meat, smoky bacon, and smooth agave syrup. I highly recommend ordering your own, somethings in life are simply not meant to be shared.

Cherry Wood Smoked Duck Tacos – Apple citrus slaw, cranberry-cherry salsa, grilled pitas. In one bite you would have earned the title for ‘world traveler’ with stops in France, Greece, Asia, Mexico, and back in Florida. Yeah! it sizzled!!

I think there’s a law that requires every restaurant in Orlando to serve Macaroni and Cheese, which wouldn be OK with us if it were all as good as Chef Bob’s rendition with Orecchiette and Wisconsin Cheese Curds. Once again Chef tantalizes our palate with global offerings.

Speaking of comfort food, Stump Knocker Cheddar Muffins with Lager butter was as airy and delicate as the hoppy beer with a saline tang.

Buttery Seared Lemon Pound Cake: blueberry sauce, vanilla ice cream. While blueberries are in season, Chef Bob utilizes them in this sinful pound cake. It’s great for brunch but topped with vanilla ice cream and warm blueberry sauce, it is the ideal ode to Chef Gallagher’s grand mother’s recipe. We are suckers for cobblers, especially here in the South, the Seasonal Cobbler felt like a warm embrace hitting all the spots of juicy, crunchy, sweet fruity goodness.

One possibly can not bask in the Sunshine State without our fur babies. TR Fire Grill welcomes all puppies at ‘Yappy Hour; every Sunday from 12-4. Most importantly Brunch is not reserved for Sunday’s only. TR Fire Grill serves brunch on both Saturday and Sunday with live music to feed your soul.

Chef Bob Gallagher’s food philosophy, “We’re letting the freshness and quality of our ingredients take center stage for authentic flavor that’s humble, yet powerfully impressive. We’re passionate about the food we’re creating and we believe our guests will taste that passion, along with our attention to detail in every meal we craft.” shines brightly in each bite.

More than anything, it’s the smiling, easy, comfortable service, and unbelievably reasonable prices that will ensure TR Fire Grill will become your quintessential neighborhood stomping grounds. Special shout-out to UpRoar PR and Mr. Rogers (Chief Marketing Officer) for indulging our culinary musings.