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Orlando's newest pit stop

Everything lovers of the Strand would expect from a bar operated by Joe and Alda Rees.

Food writers, if they’re interested in avoiding job hazards like heart disease, diabetes and/or having to be buried in a piano case, have to be strategic. Even when it’s hard. And resisting a Salty Englishman — with its bourbon and maple glaze, its crumbled Heath bar and sea salt — is hard. So, I cut myself one little piece. About a tenth. And as the fork went through that fresh-fried crust ...

“With cheese?” Mike Della Pia asked my lunch bud. I’d asked my friend to order at the counter, which I sometimes do when I’m on recon. Della Pia and I have never met in person, but we’ve talked on the phone for stories I’ve written in the past. We follow each other on social media. Most of the time, no one knows me when I’m out on assignment, but there was a higher chance of discovery at V’s ...

The donut and brisket slider is a gorgeous beast, and gimmicky it’s not