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 One
of the quaint, local restaurants located in downtown Mt. Dora, the
“Goblin Market”, derives its name from an epic poem by Christina
Rossetti. According to Victor M. Garner, the Day Manager of the
restaurant, this poem refers to a dining experience that is enhanced
with each visit to the establishment.
The owners, Vince and Janice Guzinski, opened the restaurant about eight
years ago. It has since become known as a comfortable place to enjoy an
excellent meal with professional, friendly service.
 Word-of-mouth
helped to popularize this small, two-room restaurant, located on a rear
alley, just a few doors down from North Dora Drawdy Way. The décor makes
visitors feel as though they are dining in a friend’s home. Bookshelves
line the walls, and several cozy tables are scattered near windows that
offer a view of a lush, outdoor courtyard.
They recently added two rooms upstairs where they have created a
delightful bar and lounge area with comfortable chairs and sofas. Live
Jazz is featured there every Thursday evening from 7-9 pm. They can also
accommodate private parties of about forty people in the space adjacent
to the lounge.
On our most recent visit, I ordered Chicken Florentine Soup and their
Chicken Avocado Salad with toasted pecans. A small, individual loaf of
grain bread was served with my salad. My spouse opted for one of the
day’s specials, a Jerk Chicken Wrap ($8.50). Everything we ordered was
freshly prepared and delicious.
The restaurant’s chef, Todd Rawlings, was recently featured as Chef of
the Year in Mt. Dora, according to a New York Times article. Not
surprising, after seeing his presentation and tasting his food.
 Some
of the other menu items were Irish Whiskey Onion Soup, Tempura-dipped
Artichoke Hearts stuffed with pesto cream cheese, and for the burger
lover, a Polynesian Burger, which is a half-pounder on a Kaiser roll
with pineapple and honey onion relish, served with a coconut dijonnaise.
But all of the items on their menu are unique and very tempting. A
dinner selection starter offered “escargot vol au vent” sautéed in
garlic and shallots, served in a puff pastry with wild and domestic
mushrooms. For dinner, you can enjoy the New Zealand Rack of Lamb, which
is roasted with fennel, mustard seed and garlic. Grecian Chicken is a
sautéed breast stuffed with prosciutto, spinach, sun-dried tomatoes and
feta cheese. Dorado Key West is sautéed Atlantic Mahi-Mahi crowned with
crab, avocado, and tomato, in a cream sauce
Desserts are not listed on the menu because they change every day.
They are open daily, except Monday, from 11AM-3PM and from 5PM-9PM.
Enjoy!
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