I’ve been excited about Coro's opening for some time now. Knowing Chef Tim Lovero's background at Luma, Prato, and Luke’s, I was excited to see his creative vision for our culinary scene.

He has described this new solo venture as American-style small plates with a slight Italian bent, which explains not only the Italian name but also the well-crafted agnolotti dish in my future. The general manager, Jonathan, explained that Coro focuses on local ingredients from Florida farms and environments. Seasonal products are fresh that day, which means an ever-changing menu, less waste, and a focus on vegetables.

As someone who has experienced the corporate hospitality world where food deliveries often come frozen on a large truck, the prospect of dining at a local spot like Coro, where the food is sourced directly from the purveyor, is truly exciting and what I want more of in Orlando. As Jonathan described, the arrival of your own local mushroom guy in the morning with his fresh picks not only ensures an evolving menu but also guarantees a constant stream of creativity in the kitchen.

the vibe

If you were a patron of old Bikes, Beans and Bordeaux, you will remember it was cozy but dark and separated into two spaces with a large wall. The wall has been opened up, and bright light enters the space through the floor-to-ceiling windows. The interior is a harmonious blend of light wood and green accents, creating a sleek and inviting ambiance without veering into the overly trendy or stuffy. Also, the seats are comfortable, which may sound silly, but it is important to me.

A small bar is seen when you enter that sits next to but not facing the tiny open kitchen. Most seats, but not all have a view of the open kitchen. A kitchen that is so small that as I noisily watched them work, it was hard to tell if there could even be designated stations as they all surrounded a center workspace. Coro in Italian means choir, something if you’ve ever been in one, you know, necessitates unity and precision. Clearly, this is something this culinary staff must have to work together harmoniously.

the food

Coro's unique concept revolves around small plates, offering a menu that features both raw and warm dishes. The brief descriptions on the menu may not fully capture what you will be diving into when your beautifully plated dish arrives. There is often more to them than meets the eye. While you can certainly be adventurous and order as is, asking for more details will provide you with a comprehensive understanding of what to expect, enhancing and informing your dining experience.

What we ordered:

Raw

Florida fish, strawberry umeboshi, Sichuan chili oil 18

Half-dozen oysters, elderflower, salted green coriander 18

Warm

Potato Naan, chicken skin butter, citrus jam 10

Spring onion fries, creme fraiche, black garlic, roe 15

Tomato agnolotti, lamb belly, basil 18

Dessert

Coffee, potato, vanilla 12

To describe the highlights would be to describe each dish singularly because, in my opinion, there was not one miss.

The fresh Florida fish dish was light and bright and overall refreshing.

The oysters, which were fresh from that day, go through a process that lessens the briny taste. Added is a housemade hot sauce that has a powerful kick, but paired next to fresh elderflower and a squeeze of lemon, it added a soft touch to the heat. They were for me, some of the better oysters I've had in recent memory.

The potato naan comes with a helping of silky-rich chicken skin butter and citrus jam. Pairing them together on a hot piece of naan was something I wouldn't have imagined, but the sweet jam lightly cut the richness of the butter. And when my two pieces of naan were gone, and there was still butter left over, you better believe I ate the butter solo.

The tomato agnolotti was light and savory (are you catching all the light references? This isn't an experience that is going to weigh you down).

Perhaps the most surprising and delightful were the spring onion fries. The long spring onions have the most delectable crispy batter on them, but dipping them in a dish of creme fraiche, black garlic, and roe turns them into maybe the most decadent fried vegetable I've ever had.

We had to ask for a fuller description of the dessert we had our eye on—coffee, potato, vanilla—because it created so many questions and potential options in our imaginations. It was described as a nostalgic take on someone who dips their fries in ice cream—A FROSTY; I exclaimed since that is immediately where my mind went.

We were presented with a bowl of layers - panna cotta, potato chips, and the ultimate sweet and salty combination that leaves you scraping the bowl.

What to know before you go:

Cost: The price points vary on all the dishes from $9 - $30 and can go higher if you add on supplements like caviar or uni. We shared each small plate and, in total, ordered five plates + 1 dessert. Did we leave stuffed, clutching our stomachs? No, but we left completely satisfied and not hungry. A swollen abdomen is not how I gauge a good meal. How full you are will depend on how many plates you order of course.

I know there will always be naysayers who scoff at small plates, preferring a loaded entree plate. In my opinion, this is more about the experience of enjoying a creative array of fresh ingredients in a way that not many people are doing here locally. It reminded me a lot of Girl and the Goat in Chicago, which we recently enjoyed - also small plates packed with flavor and creativity. I personally want more of that in Orlando, so I think it well worth the money.

Alcohol: Right now the menu is beer, wine, and sake. You won't know it from glancing at the menu, but you'll find local options in there as well, which is a great way to support our local community.

Food restrictions: The menu is small, however when making a reservation, rest assured that if you include allergies or dietary restrictions, they will try their best to be accommodating, making your dining experience worry-free.

Kids: Kids are welcome, but they don't have high chairs or boosters.

Tipping and fees: A 20% service charge is already on your bill. When making a reservation, there is a $40. That amount is deducted from your total bill. The fee is non-refundable if you cancel your reservation within 24 hours or don't show up for your reservation. Your reservation is transferable to another person if you are unable to come.

Overall I’m really excited about Coro and can’t wait to dine there again. I hope if you go you feel the same way.

Address: 3022 Corrine Drive Orlando, FL 32803

Click here for Reservations

As always this is not a sponsored or hosted post. All food/fees/tips were paid for personally and the restaurant did not invite me.