Tag: Restaurants

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Seasonal Produce and What it becomes on your Plate

Seasonal Produce and What it becomes on your Plate

St. Pete has a rhythmic way of eating. The light changes, the breeze from the bay shifts a bit, and the market stalls suddenly tell a different story. We try to listen before we speak at FORTU. What’s good right now? What’s fresh off the boat. Which farms enjoyed a successful week? Then we cook. This is not to be a show-off, but rather to preserve the story. This is a simple and real tour of how “seasonal food” ends up on your plate.

The Key Takeaways

  • St. Pete’s seasonal produce tastes better when you use less ingredients and effort.
  • When sourcing is honest and close, St. Petersburg’s Farm-to-table works.
  • Clean, memorable dishes with local seafood and seasonal vegetables
  • The cooking methods should be light to ensure that the texture and aroma of food are not affected by heat.
  • The menus are adjusted gently each week depending on what’s really great
  • When abundance drives the purchasing and preparation decisions, waste drops can occur

What is in season now in St. Pete and why should I care?

Seasonal produce in St. Pete isn’t just a buzzword. It’s practical. It’s practical.

  • Winter into early Spring: strawberries, citrus, greens and radishes
  • Early herbs, tomatoes, zucchini and peppers
  • Summer: watermelon and mangoes, sweet corn and okra
  • Fall: squash, mushrooms, late tomatoes, leafy herbs

Why should you care? Seasonal produce is easier to cook with. We can use gentler methods and less ingredients.

How can we make St. Pete’s seasonal products into the dishes you love?

Feeling is the first step. Fruit and vegetables are handled the same way as you would at home, when cooking for someone special. Use light hands. Short heat Salt last. We also layer textures.

  • Crisp + creamy
  • Char + Fresh (grilled corn with a raw herb salad)
  • Sweet + tart (ripe mango against lime with a hint chili)

It’s simple. Here, we rely on herbs, acidity and a little smoke. You’ll see that we hold back elements until the very last moment to keep the dish bright.

Where does the “Seasonal Produce in St. Pete”, which sounds so good, actually come from?

The short answer is: nearby. We have a close circle of farmers and fishermen and we supplement when heat or storms get in the way. Some weeks there are plenty, others not so much. We adapt rather than force a set menu. This is the silent promise. We won’t pretend that the tomatoes are happy if they’re not.

Our sourcing compass:

  • When possible, try to travel as little distance as possible
  • Not too early, but within the right window
  • Keep soil and water healthy with responsible practices
  • We need to plan with transparency.

What is FORTU cooking when strawberries and citrus are at their peak?

We build whole plates around citrus when it is abundant and bright. Not just dessert.

  • Citrus + Greens Salad, with toasted seeds and honey-lime dressing, shaved Fennel.
  • Snapper with Charred Citrus, where the fruit kissed and pressed on the fish while it is being cooked.
  • Strawberries Barely Sweet can be folded into chilled rice pudding, or layered over pannacotta.

If you think “that tastes like the sun” when you taste something, then seasonal produce has done its job.

How can we combine Gulf fish with seasonal vegetables in our kitchens?

Local seafood and seasonal veggies go together naturally. The first is quick and delicate. One is delicate and quick. They are paired so that neither of them has to shout.

  • Grilled Grouper over tomato-watermelon panzanella in summer
  • Seared Shrimp, sweet corn, okra and a lemon-chili sauce butter
  • Ceviche is best made when the fish are perfect and the limes at their peak.

We sometimes create a dish around an herb that is fragrant and pungent. Basil or culantro are two herbs that can make a dish go from “good” to “oh.”

Does farm-to table in St. Petersburg really matter, or is this just a fancy label?

Many menus will say “farm to table St. Petersburg”. Fair question. Does it matter? When it’s true, yes. A shorter travel time results in a better texture, and requires less cooling or reheating. This allows us to call the grower, and ask, “Those were perfect peppers, could you send them in the smaller size?” The feedback loop ensures consistency. It may not be identical but it will always be alive.

Will I still be able to taste the season if I am a plant-based person?

Absolutely. The best vegetables don’t require a backup singer to make them interesting. Plant-based plates are built with the same care as traditional plates, but they have different anchors.

  • Tahini + Charred Eggplant with pickled chili and toasted sesame
  • Mushroom rice with herbs, sweet corn and citrus at the finish
  • Heirloom tomato stack layered with flaky salt and toasted sourdough for crunch.

Tell us if you’d like to be vegan. We will avoid butter and honey, and maintain the spirit.

What cooking methods are most compatible with seasonal produce?

We don’t want to overwhelm ingredients with a soft voice. We start with the following methods:

  • Quick saute greens and tender bean
  • Grilling squash, corn and citrus halves on a high-heat grill
  • To balance the dish, use a light pickle.
  • When the product is perfect and needs almost nothing, it’s best to serve it “raw + dressed”.

Heat is an instrument, not a target. If in doubt, we will stop sooner than you expect and let the carryover do the work.

Can a seasonally-based menu help to reduce waste and price?

Yes. You can save money by buying what is in abundance. Seasonal produce from St. Pete is available at fair prices and in peak supply. This allows us to keep our portions large and reduce waste. Herb trimmings are turned into oil. Tomato ends turn into a chilled broth. Citrus peels perfume syrups. They are small things but add up.

What is the FORTU year-round look?

It’s not strictly a calendar. More like a pulse. Here’s an interesting snapshot.

Early Winter to Late Winter

  • Citrus, strawberries and hardy greens
  • Light fish, chilled salads, bright desserts

Late Spring

  • Tomatoes, zucchini, fresh herbs
  • Snapper with “waters” of raw tomatoes, herb sauces and crunchy seeds

Summer

  • Corn, watermelon and okra are all good choices.
  • Grilled everything. Cold noodle salads. Sweet-salty fruit combinations.

Fall

  • Squash, mushrooms, late herbs
  • Slow-sauteed vegetables, deeper broths and roasted roots with citrus relish

We’ll tweak. Storms happen. Heat waves can happen. Heat waves happen. We shift our menus rather than forcing what nature hasn’t sent.

Why do the plates at FORTU change sometimes from week to week?

Seasons don’t change like a light switch. They mix. Then we rotate them. We have a few staple dishes that everyone enjoys. We’ll give the basil a leading role if it suddenly tastes like it just spent a week in Naples. If the corn tastes dull, we’ll leave it out. This flexibility is part and parcel of the promise.

What can you do to taste the season when you visit?

Check out this small list to make your next meal taste like St. Pete.

  • Follow the answer to “What’s new?”
  • Pick at least one dish with raw or lightly-cooked produce
  • Choose whatever fruit or herb is in season to pair with seafood
  • Keep room for a simple, tasty dessert inspired by the market of the week.

Say your preferences aloud if you need guidance: bright, savory or light. We will guide you on the best seasonal route.

FAQs

What does “seasonal products in St. Pete” mean right now?

The seasons change, so think of citrus fruits and greens during the cooler months, herbs and tomatoes in late spring and then mangos, corn and eggplants through the summer.

What is the impact of farm-to-table St. Petersburg on flavor?

We season less because we can protect the texture and aroma of the harvest.

Can you make a seasonal plant-based meal?

Yes. We’ll create a balanced, complete menu based on your specific needs.

Local seafood is always available?

Weather and catch limits are important, but not always. We pivot when the boats are not full, rather than serving mediocre catch.

Why has my favorite dish changed slightly?

Seasons are a blur. First, we honor the ingredients and then the spirit of your favorite dish.

Ask when you’re sitting down if you want to know what the week’s menu is. You’ll see the ingredient that brought everyone to a smile in the kitchen and what it looks like on your FORTU plate.

This post was written by a professional at Fortu. Fortu stands out among the top Restaurants St Petersburg FL, offering an elevated Pan-Asian dining experience in the heart of St. Petersburg, Florida. Celebrating Asia’s vibrant and diverse culture, Fortu introduces bright and bold flavors to a bright and bold city with a menu of locally and sustainably sourced options, from small bites to hearty delicacies. Whether winding down from a beach day or celebrating a special occasion, guests can enjoy a lush, alluring atmosphere and an authentic taste of Asia’s divine cuisine at one of the finest Restaurants In Downtown St Petersburg FL.

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The Restaurants Eater Became Regulars at in 2022

The Restaurants Eater Became Regulars at in 2022

Welcome to Year in Eater 2022, Eater’s annual ritual of eulogizing the past 12 months through input from the city’s top food writers and New York figures. For 2022’s final week, Eater NY will be posting questions daily about New York City’s restaurant scene in the past year, with answers from those who know it best: Eater editors and friends of Eater. Now: What were your regular go-to destinations in 2022? What newcomer on the scene excited you this year?

Mohamed Attia, managing director, the Street Vendor Project: Our office is located at 40 Rector Street, and we are lucky to have incredible street food options just a few blocks away at Zuccotti Park. Biryani House and Sam’s Falafel have consistently good and unique flavor, healthy, affordable halal food, and they are good people!

Mahira Rivers, food journalist: It seems like every borough is in its “best new restaurant” era, but I went to Quang Nguyen and Dina Fan’s residency at People’s Wine Bar earlier this year and I still think about the grilled lobster with sauce au poivre…so I was very excited to visit Cool World in Greenpoint, where Nguyen is cooking these days. The sauces are still brilliant and the crab chip tostada is 10/10, highly recommend!

Deanna Ting, New York editor, Resy: Going to Ming’s Caffe on Canal Street for Hong Kong-style breakfasts before heading to the office. I wound up at Gage & Tollner for a few celebrations this year, and it was always so much fun. At night, I’d find myself at Double Chicken Please for drinks (I really love that Japanese cold noodle cocktail, and it’s great that you can get a non-alcoholic version of it, too). There were so many great new spots that I loved going to this year, but a few standouts were Dept. of Culture, Wenwen, El Quijote, and 53. The storytelling behind the menu at Dept of Culture made the entire meal for me. At Wenwen, I loved how you could just tell how much fun they were having there. I missed the old El Quijote and was worried it might lose its charm with this reboot, but it didn’t at all. 53 was a pleasant surprise; the food is really exceptional.

Robert Sietsema, senior food critic, Eater NY: I must have gone to Zaab Zaab a half-dozen times, with its combination of heat, unique dishes from the Isan region, organ meats in a cuisine where they’ve rarely been seen here before, and, yes, the casual and joyous vibe of the place.

Korsha Wilson, food journalist: Dept of Culture in Brooklyn is a game changer for sure. The specificity with which chef Ayo Balogun is exploring ingredients and dishes from the region in Nigeria he grew up in is a welcome addition to the city’s African restaurant scene. It’s refreshing to see because so many restaurants lump all of the African Diaspora (Africa, the Caribbean, and South America) together when there are so many regional differences. Otherwise my go-to was Shukette. I could sit at that bar, dipping pita and lafa into whipped, fluffy garlic, listening to ’90s/2000’s hip hop, and drinking sparkling rose, all evening.

Jaeki Cho, host, Righteous Eats: Trinciti Roti Shop in Ozone Park. I go there for the doubles, the bake and shark on weekends (when I have time to wait in line), and I always get my sea moss. In terms of newcomers, Zaab Zaab comes to mind. We don’t normally highlight restaurant openings on Righteous Eats, but Zaab Zaab is on the same block where I grew up, and it’s fascinating to see how Woodside Avenue has changed, and become a destination for Thai food. Zaab Zaab is the first place I tried Isan-style Thai, and had a proper larb. All the accolades coming their way are well-deserved, shouts out to the team over there.

Stephanie Wu, editor-in-chief, Eater: I’m rarely a regular, but the places I’ve been to at least three times each this year — which says a lot! — include Mala House, a new Sichuan restaurant near me that has become my favorite takeout spot; Wenwen, Eric Sze’s new Taiwanese place in Greenpoint, which is now serving brunch; and Jerrell’s Betr Brgr, which serves vegan smash burgers in Soho.

Pat Kiernan, news anchor, NY1: Pastis. It’s consistently excellent. It’s fun. It’s three minutes from my office. And it’s open early for breakfast and lunch. Newcomer: We were really excited to learn that the buzziest addition to Williamsburg this year is only two blocks away from my house. We were less excited to learn that it’s almost impossible to get a reservation. But our one visit to Laser Wolf did not disappoint. We had a spectacular view of the sunset.

Moonlynn Tsai, co-founder, Heart of Dinner: More than likely you’ll find me over at Wu’s Wonton for a bowl of the tri-colored wontons with a side of roast duck, and then as a mid-day treat, Yin and I love taking a walk to Lady Wong, which has been our favorite new eateries to have opened last year for their delicious kuihs, before making it over to La Cabra for an afternoon cortado, and another pastry from Librae Bakery!

Scott Lynch, contributor, Hell Gate and Brooklyn Magazine: Yellow Rose, Golden Diner, Mama’s Too, and Malai ice cream always make me happy. During the summer I either go for a Rockaway Bakery — Tacoway Beach twofer, or hit the peerless Brothers concession stand at Beach 106. If I lived a different life, newcomers like Syko, Oma Grassa, Zaab Zaab, Cruz de Sur, Baby Blues Luncheonette, Fish With You, and Rodo Foods would definitely be in the regular rotation.

Nicolas Heller, New York Nico: Go to: Anthony and Son’s Panini Shop, La Bonbonniere, Casa Adela, Punjabi Deli, the Tyger, Thai Diner, Greenberg’s Bagels, Cuts & Slices, Saigon Social, Veselka, Lemon Ice King of Corona. Newcomer: Ensenada, Nura, and S&P.

Mike Diago, writer, the Bittman Project: I live in the Hudson Valley, but whenever I head to the city, I try somewhere new to me and then head to Little Spain, usually to Spanish Diner or La Barra for tapas and claras, the beer and lemon soda mix that’s served in a porron.

Carina Kaufman-Gutierrez, deputy director, the Street Vendor Project: Chalupas Poblanas El Tlecuile, run by Cleotilde Juarez and her family, opened out of necessity in the height of the pandemic, and this year her business really took off thanks, in large part, to Righteous Eats highlighting her, now gaining a reputation in Corona and beyond. A must-visit at 37-47 Junction Boulevard on weekend evenings.

Sara, Madison, and Carly Shapiro, Sister Snacking: We have been really into neighborhood spots and staying close to home while finding places we can come back to that are not fussy. Madison lives in the West Village and loves Malatesta for its pink sauce ravioli and grilled calamari. Claud was truly spectacular — we will dream about their escargot croquettes. and Lord’s from the team behind Dame. Lord’s is where we want to spend every cold night this winter. Nura also really impressed us with its brunch and dinner.

Caroline Shin, contributor, Eater NY: I visit my lovely neighborhood spots the most often: Aliada (seafood set for two), Kondo (fried squid legs and daily handwritten specials), any of the Brazilian “kilo” places like Point Brazil, Copacabana, Villa Brazil (salt-crusted short ribs and collard greens salad), Los Parceros (massive Colombian yuca bread), Meet Fresh (Taiwanese grass jelly shaved ices), and my milk tea joints like Moge Tee, Teazzi, and Gongcha. I was super excited about Seoul Ttukbaegi, a small, no-frills spot filled with Korean locals, particularly seniors. I’m so into bubbling vats of soups and stews.

Jutharat Pinyodoonyachet, photographer: Playground in Jackson Heights. This place is always my go-to destination for Thai food whether only for myself or with friends.

Christopher Robbins, editor, Hell Gate: B&H Dairy for weekend lunches, Málà Project for weeknight dinners, Streecha for stuffed cabbage and donuts, C&B for veggie sandwiches. Eastwood for the best crispy chicken sandwich and fries in NYC.

Ryan Sutton, chief food critic, Eater NY: Pastis for an easygoing dinner after the Whitney, Guantanamera for a mojito after teaching at CUNY for three hours, Cosme for an occasional splurge, Spanish Diner for an all-purpose “we need to eat somewhere really good and not too expensive,” and Urban Hawker will soon be on that list as well, for Lady Wong sweets after spending a few hours at my “satellite office” at MoMA. Newcomer: Ensenada. Chef Luis Herrera has some serious talent and I think the Williamsburg restaurant’s skate wing mole tacos with XO sauce and branzino al pastor are two of the sleeper hits of the year.

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Are Plant-Based Options at Fast Food Restaurants a Healthier Choice?

Are Plant-Based Options at Fast Food Restaurants a Healthier Choice?

When you’re on the go with a growling stomach, you may find yourself in a fast food restaurant where healthy food choices are hard to find. Could one of many new, plant-based options – whether it’s Burger King’s Impossible Whopper or Subway’s Meatless Meatball Marinara – be the answer?

Melissa Keeney, RDN, a registered dietitian at St. Vincent’s Medical Center, dives into the world of plant-based fast food.

> Concerned about your weight? Take this health risk assessment

Meat or not, fast food is fast food

Many plant-based options may leave you feeling mentally good about your choice, but the nutrients may not reflect the same goodness.

“In general, fast food does not offer much nutrition. Most foods at fast food restaurants are high in sodium and saturated fat and low in fiber,” notes Melissa Keeney, RDN, a registered dietitian at St. Vincent’s Medical Center.  “Nutritionally, plant-based burgers are not too different from hamburgers.”

The nutritional breakdown

The problem is introducing plant-based products into fast food kitchens. Plant-based burgers and meat at McDonald’s and Burger King have comparable levels of saturated fat and protein. The kicker? The plant-based burgers actually have higher levels of sodium.

“For reference, the American Heart Association recommends no more than 2,300 mg of sodium daily and an ideal limit of less than 1,500 mg per day for most adults. All of the burgers listed had more than 1,000 mg of sodium, with some almost at the ideal limit for the entire day,” she says.

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Plant-based “meat” has changed in the past few years

Many fast food restaurants added plant-based products to their menus in 2020 and 2021. These newer products – many produced by plant-based brands like Impossible or Beyond – are a major evolution from the original veggie burgers.

“These new plant-based burgers are different from the veggie burgers made with vegetables, grains and beans that have been around for a while. They were created to look, smell and taste like a regular burger. They even ‘bleed’ like real beef!” she notes.

But wait – a plant-based diet could still be a good choice

It’s not time to totally write off your dreams of a plant-based diet.

Typically, Keeney says research indicates that eating more plant-based meals decreases risk of:

“Eating more plant-based meals may improve sleep, quality of life, immune function and digestive health,” she says.

Developing a healthy relationship with food

Grabbing plant-based fast food – or any fast food – occasionally isn’t going to ruin your attempts at living a healthy lifestyle, Keeney says.

“Being healthy is not just about eating healthy foods; it is also about having a healthy relationship with food. No single food or meal is going to make or break your diet. If you are having the fast food occasionally, go ahead and eat it,” she says.

To reap the benefits of plant-based nutrition, start with making plants the star of your meal a few times per week. Add nuts or seeds to a salad instead of meat or fish, swap a deli sandwich for a veggie and hummus wrap, or make vegetarian chili with beans or lentils.

If you are interested in adding more plant-based foods to your diet, talk with a registered dietitian.

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NKY’s four Indian restaurants serve up food and culture

NKY’s four Indian restaurants serve up food and culture

India generates all over 75{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of the world’s spices and was the to start with country in the entire world to refine and consume sugar. So even if you have never eaten Indian foodstuff, odds are that you have tasted Indian seasoning.

While Northern Kentucky and India are divided by more than 8,000 miles and two oceans, Northern Kentuckians can flavor reliable Indian food at any of NKY’s four Indian dining establishments. All four give Tandoori dishes and foodstuff cooked in charcoal-fired clay ovens.

Indian meals is usually served with rice and naan bread. Image supplied | Expert India Cafe

Amol India Restaurant
Deal with: 527 York Road, Newport 859-261-2317
Web site: https://www.amolindiacarryoutnewport.com

Do not be fooled by Amol India Have Out Restaurant’s title. While most of their business is takeout, clients can also try to eat at the restaurant.

Amol India presents rooster, lamb, shrimp, fish, rice, and vegetarian specialties. They also provide appetizers, soups, salads, facet dishes, and a wide range of bread, including naan and bhatura.

Two desserts are on the menu: gulab jamun, which are Indian doughnuts, and kheer, or rice pudding. Their beverage offerings consist of mango lassi (mangos blended with yogurt), sweet rose lassi (chilled yogurt blended with rose h2o), salty lassi, mango juice, and chai (Indian tea). Hen curry is a person of their most popular dishes. Amol’s several hours of operation are Tuesday by way of Sunday from 11 a.m. to 10 p.m., and they are shut on Monday.

Amol India Restaurant. Picture furnished | Amol India Cafe

Guru India Restaurant
Address: 2303 Buttermilk Crossing, Crescent Springs 859-341-5858
Website: https://guruindiarestaurant.com

Guru India is located in a strip mall in Crescent Springs, and serves Northern Indian delicacies. Jessie Singh, who is from Punjab, India, owns the restaurant.

Guru’s menu presents hen, lamb, shrimp, fish, rice, and vegetarian specialties, and they even have a children’s menu. They also offer you appetizers, soups, salads, aspect dishes, and versions of Indian bread. Their most preferred dishes are rooster tikka masala, saag paneer, and lamb curry.

The restaurant has a comprehensive-provider bar with a few Indian beers: Taj Mahal, Flying Horse, and King Fisher. Guru presents non-alcoholic Indian beverages, much too: mango lassi, mango milkshakes, chai, sweet or salt lassi, and aam ras (mango juice). The dessert offerings are gulab jamun, kheer, mango ice product, custard, and kulfi (Indian-model ice product).

Before the pandemic, Guru supplied a lunch buffet. They now supply a lunch combo silver tray, which is like a mini-buffet, from 11 a.m. to 2 p.m.

Expert also has an in-house, little Indian grocery retailer. Their several hours of operation are Monday through Saturday from 11 a.m. to 9:30 p.m. and Sunday from 11 a.m. to 9 p.m.

Expert India Cafe. Picture presented | Expert India Cafe

Jot India Restaurant
Address: 1709 Monmouth Avenue, Suite C, Newport 859-415-2000
Website: https://jotindia.com

Jot is found in the Newport Shopping Center, shut to Newport Racing and Gaming. They serve Northern Indian/Punjabi cuisine. Their menu features hen, lamb, fish, shrimp, rice, and vegetarian specialties.

Exclusive chicken tikka masala, saag paneer (a vegetarian cheese dish), rooster shahi korma, and paneer makhani are Jot’s most well-known dishes. Appetizers, salads, aspect dishes, soups, and a range of Indian bread are also offered. Their beverage solutions involve mango lassi and chai. The dessert offerings are gulab jamun, kheer, and ras malai (cheese patty served chilly in sweet, creamy milk).

Their hrs of operation are Tuesday from 11 a.m. to 2 p.m. and 4:30 p.m. to 9 p.m., Wednesday from 11 a.m. to 2 p.m. and 5 p.m. to 9 p.m., Thursday and Friday from 11 a.m. to 2 p.m. and 4:30 p.m. to 9 p.m., Saturday from 11:30 a.m. to 2:30 p.m. and 4:30 p.m. to 9 p.m., and Sunday from 11:30 a.m. to 3 p.m. and 4:30 p.m. to 8:45 p.m. They are shut on Monday.

Jot India Restaurant. Image by Charles Infosino | Link nky contributor

Taj Mahal Bar & Grill
Deal with: 726 Madison Avenue, Covington 859-655-9111
Site: https://www.tajmahalbargrill.com

Taj Mahal is situated on a Covington city street that requires metered parking, so you may well want to carry transform with you. The Singh spouse and children, who are from India, very own the restaurant.

Taj Mahal serves Northern Indian cuisine, and their menu gives chicken, lamb, fish, shrimp, rice, and vegetarian specialties. Hen tikka masala, saag paneer (a vegetarian cheese dish), hen curry, and ginger lamb are their most well-liked dishes.

Appetizers, soups, salads, accompaniments, and a wide range of Indian bread are available, much too. The cafe has a comprehensive-support bar and delivers 4 brand names of Indian beers, which includes Kingfisher, Taj Mahal, Traveling Horse, and Maharaja. They also have a Sula, an Indian crimson wine. Their non-alcoholic beverage options include mango lassi.

They are open up 7 days a 7 days from 11 a.m. to 10 p.m.

Taj Mahal Bar & Grill. Photograph by Charles Infosino | Hyperlink nky

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19 Best Universal Orlando Restaurants, Food & Drink Items

19 Best Universal Orlando Restaurants, Food & Drink Items

Part of the fun of a theme park trip is getting to try all of the specialty food items and there is certainly no shortage of unique menu options at Universal Orlando Restaurants. Their three theme parks consist of Universal Studios Florida, Universal’s Islands of Adventure and Volcano Bay water theme park, each with its own Instagrammable drinks, snacks and buger-sushi fusions.

I mean, there’s a full day’s worth of food, drinks and desserts to indulge in at The Wizarding World of Harry Potter alone. The Wizarding World actually extends across two parks, Hogsmeade in Universal’s Islands of Adventure and Diagon Alley in Universal Studios Florida (you can ride the Hogwarts Express to move between parks if you have a Park-to-Park ticket). Each has unique rides and restaurants to explore, with plenty of Butterbeer at both, of course.