Fodor's Expert Review Luke's

It's worth driving a few miles north of central Orlando for the contemporary American staples at this neighborhood eatery. The spacious dining room has a covered outdoor seating area, a large bar, and an open kitchen, where chef Brandon McGlamery and his team make everything, including the ketchup, in-house. Sourcing locally is part of the philosophy here, and this includes the oysters at the raw bar. A weekday happy-hour (4 to 6 pm) menu features soups and sandwiches; appetizers include options like chicken wings coated in a mouthwatering green chili; and steak, lobster, chicken, and fish entrées are cooked over an open-fire grill and rotisserie.