Mordisco Steakhouse, at 11030 International Drive in Orlando, centers its menu on carne en vara: meat slowly roasted over open wood embers. Orlando Weekly’s October 1, 2026 review praised the ribeye and ceviche carnavalero, but named the crisp-skinned, wood-fired branzino as the dish worth returning for. The restaurant opened on May 19, 2026, according to WFTV.
What carne en vara means at Mordisco
Carne en vara is meat cooked slowly over open wood embers. Mordisco uses this asador-style approach for beef and other dishes, giving the cooking method a central place in a menu that also draws on Venezuelan and Caribbean flavors. WFTV’s opening report quoted corporate chef and sommelier Cesar Gonzalez: “Opening Mordisco in Orlando is a very special moment for us because it allows us to introduce more guests to the flavors and traditions we grew up with, while presenting them in a way that feels modern, elevated, and approachable,”
The Orlando restaurant is described by Orlando Weekly as an import from Doral. WFTV reported that it officially opened May 19, 2026. WFTV’s opening report explains the ember-roasting approach; Orlando Weekly’s review gives a critic’s account of the meal.
What the review says to order
Ceviche carnavalero for bright, tangy flavors
Faiyaz Kara’s review describes a ceviche carnavalero made with cobia, cherry tomatoes, crispy quinoa, plantain croutons and ají dulce oil. Suero costeño appears in the leche de tigre, adding a regional touch to the citrusy seafood starter. Kara liked the dish.
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Ribeye and picanha for ember-roasted beef
Kara ordered a 14-ounce USDA Prime ribeye medium-rare, with house chimichurri and truffle–ají dulce sauce. A grilled Venezuelan cheese side was a $2 upgrade. He also tried an 8-ounce picanha upgrade, a way to add another cut alongside the ribeye. The review praised the steak.
Branzino as a fish alternative
The butterflied branzino is wood-fired rather than a steakhouse-style beef order. Kara highlighted its crisp skin and said it was the dish he would return for, making it the clearest choice for diners who want the restaurant’s live-fire character without ordering beef.
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Cheesecake to finish
The review also sampled burnt Basque cheesecake, a richer dessert option after the grilled meat and seafood.
Prices reported in the October 2026 review
These are the prices and charge Orlando Weekly critic Faiyaz Kara reported from his October 1, 2026 visit; they are not a guarantee of current menu prices or billing terms.
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| Item or charge | Reported amount | What the review describes |
|---|---|---|
| Ceviche carnavalero | $22 | Cobia with cherry tomatoes, crispy quinoa, plantain croutons, ají dulce oil and suero costeño in the leche de tigre. |
| 14-ounce USDA Prime ribeye | $42 | Ordered medium-rare; grilled Venezuelan cheese was a separate $2 side upgrade. |
| 8-ounce picanha upgrade | $18 | An additional beef option alongside the ribeye. |
| Branzino | $30 | Butterflied and wood-fired. |
| Burnt Basque cheesecake | $18 | Dessert sampled by the reviewer. |
| Service charge | 18% | Added to the reviewer’s check; confirm the restaurant’s current policy when dining. |
The review also lists coconut lemonade at $10. Because menu prices and charges can change, check directly with the restaurant for current terms before ordering.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Address, phone and reservations
Mordisco Steakhouse is at 11030 International Drive, Orlando, FL 32821. Orlando Weekly lists the phone number as 407-286-0031. OpenTable’s Mordisco listing offers reservation booking, but a listing does not guarantee a table for a particular date or indicate how far ahead to reserve. Confirm availability through the booking page or restaurant.
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