Corporate Executive Chef Bill King Presents Distinctive Dishes With Seasonal, Locally Sourced Ingredients

Minneapolis-based CRAVE reveals its new fall menu this week featuring fresh fall flavors and the largest revamp of offerings in years. New Executive Chef Bill King is responsible for the major enhancements to the menu, which highlights locally sourced ingredients and a renewed emphasis on regional American cuisine. CRAVE is located in Orlando at 4158 Conroy Road near The Mall at Millenia.

King, an award-winning industry veteran, has engineered an unprecedented refreshing of the CRAVE menu, bringing in distinctive cuisine not normally found in a casual restaurant and using local products to ensure the freshest flavors, colors and textures. The Buttermilk Fried Chicken that marries a boneless breast of locally-sourced farm fresh chicken with cheddar apple bread pudding and dried cherry chutney is a prime example of new developments on the menu, which also retains the best of CRAVE’s classic dishes. 

“Our goal is to return to the fundamental roots of CRAVE’s culinary perspective by bringing fresh and vibrant flavors back to American foods and re-emphasizing seasonality,” said King. “We have intensified the vibrancy of our menu by incorporating a variety of regional ingredients like locally sourced farm-raised chickens, fresh Gulf shrimp, and Atlantic salmon, ensuring our diners will enjoy food bursting with color and taste.”

While it’s the most comprehensive change to the CRAVE menu in several years, many favorites like Tuna Tataki, One Big Meatball, Certified Angus beef and its signature sushi remain. On the fall menu, salmon is reinvigorated, served either grilled with the bright flavors of fresh shaved fennel, orange segments and red onion; or roasted with a crust of dried cranberries, cherries and bacon. Classic Buttermilk Fried Chicken makes its debut with cheddar apple bread pudding and dried cherry chutney.

Other new dishes include:

         Pan-Seared Chilean Sea Bass flavored in a miso butter sauce with roasted butternut squash.

         Cornmeal Fried Shrimp Po’ Boy featuring fresh Gulf shrimp with shaved cabbage, tomato and spicy remoulade.

         Quattro Formaggi Flatbread served with sliced apples, dried cherry relish and candied walnuts.

 New dessert offerings include Spiced Pistachio Cake with lemon mascarpone and Pumpkin Crème Brulee.

CRAVE’s menu changes regularly to reflect the latest trends in American cooking and utilizes the freshest seasonal ingredients. It also features a wide variety of items that range from a full sushi bar and Certified Angus beef, to brick-oven baked flatbread pizzas and fresh market salads.


Contact CRAVE in Orlando at 407-345-8788 and for more information about CRAVE, visit

 About CRAVE

CRAVE fulfills the vision of a vibrant restaurant where the cuisine, service, atmosphere, energy and value are second to none. CRAVE offers fresh and innovative cuisine along with an impeccable wine selection brought to life in a chic yet casual atmosphere. A grand sushi bar extends the dining experience, appealing to both traditional sushi lovers and adventurous epicureans. CRAVE has four Minnesota locations, as well as out-of-state locations in OrlandoOmahaMiami and Cincinnati. At each location patrons enjoy a familiar yet unforgettable dining experience. For more information visit



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