Tyson Misleh Blogs
Dragonfly Gainesville Event: 5-Course Saké Pairing Dinner
06.03.2017
Inspired by saké, Chef Jeff and the team are bringing you an exclusive 5-course Saké Pairing Dinner on June 22nd. To wet your appetite for discovery, we asked Chef to share a few thoughts on the dinner. Q: Basil chive flowers aren’t something that you see on a menu every day, what made you select them as […]
Read MoreDragonfly Restaurants Blog Post: 21 Day Aged Otorro
06.02.2017
Chef Masa loves to innovate. He’s always pushing his team to think outside the proverbial box to expand the boundaries of his craft—to make the unexpected an expectation for first timers and regulars alike. Recently, Chef sparked the creativity of his team (and the curiosity of his guests) with a 21-day aged O-Toro dish. Here’s […]
Read MoreDragonfly Restaurants Event: Couples Masquerade Dinner Party Orlando 2017
05.31.2017
MASQUERADE DINNER PARTY DATE NIGHT Dinner? Dinner and a movie? A little mini-golf? What does your date night rotation look like? With the demands of life, it’s easy for Date Night to get a little stale. We were happy to help 20 couples break the mold in mid-March with our first ever Couples Masquerade Dinner Party. […]
Read MoreDragonfly Gainesville Event: Giving Back through Omikuji 2017
05.31.2017
Kaizen—continuous improvement. It’s the motivation that drives us. Our innovation, our dedication to craft. Our desire to serve. The five cultural values expressed in our Bushido. These pillars ground the decisions we make—in work and in life. Our team’s day-to-day decisions are felt—and tasted—by everyone who shares a meal with us. Fish flown in from […]
Read MoreDragonfly Gainesville: Omakase Menu Review Spring 2017
05.29.2017
Dragonfly Gainesville: Omakase Menu Review Spring 2017 Embark on A Culinary Journey | Dragonfly’s Spring Omakase Menu Dragonfly has made a reputable name for itself in the Gainesville food scene. Boasting carefully sourced ingredients and unwavering quality with a modern, rustic atmosphere, Dragonfly has become a go-to spot for a refined dining experience. With the […]
Read MoreDragonfly Restaurants “Our Table” Blog Post: Shōchū 101
05.18.2017
Unique and Exotic, Shōchū is the National Sprit of Japan and it’s quickly gaining popularity in bar and food culture across the United States. We’ve been singing its praises since way back in 1996, so here’s a few quick pointers, tips, and recommendations to help you get ahead of the trend and order up something new next […]
Read MoreDragonfly Restaurants “Our Table” Blog Post: Japanese Whisky 6 Things You Must Know
03.31.2017
Over the past few years, Japanese Whisky has been popping up on bar menus across the country. Here’s what you need to know. Japanese Whisky is Good. Really Good. In 2015 Jim Murray’s Whisky Bible (the world’s top whisky guide) named Yamazaki Single Malt Sherry Cask 2013 from Suntory the best whisky in the world. […]
Read MoreDragonfly Restaurants Blog Post: Happy New Year 2017
01.04.2017
Japanese New Year or oshogatsu is one of the most important traditional holidays celebrated in Japan. While in many Western cultures, New Year’s celebrations include loud parties, ball-dropping and champagne popping, oshogatsu is a much quieter affair. Japanese New Year celebrations often extend through January 3, and most Japanese families choose to spend the holiday […]
Read MoreDragonfly Orlando: Magical Dining Month 2016
09.20.2016
September In Orlando September is a great time here in Orlando. Locals are wrapping up summer travels. The theme parks are starting to slow down, and the weather’s cooling off (okay, maybe we won’t push it that far)! But, one of the best things about September is Magical Dining month. Hosted by American Express and […]
Read MoreOrlando Japanese Food: More Than Just Sushi
09.07.2016
In Orlando Japanese Food Is More Than Just Sushi Japanese food is not just sushi! It’s like saying “Italian food is only pizza and pasta,” or American food is all hamburgers and hot dogs (well, maybe that one fits:). At any rate, We have to thank 1st generation restaurateurs’ for using sushi to put Japanese […]
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