The 7 Best Dr. Phillips Restaurants | Dr. Phillips, West Orlando, Florida

Written By: Gail Clifford | Published By: Foodie Flashpacker| January 14, 2023

Doctor Phillips, an affluent neighborhood on the west side of Orlando nestled between Walt Disney World and Universal Orlando theme parks, has grown to become a go-to choice for restaurants with a clientele that appreciates diversity for their fine palates. We are here to focus on Dr. Phillips Restaurants that will make your stay even more pleasant.

Dr. Philip Phillips (1874-1959), who received his medical degree from Columbia University, may have used that medical knowledge to make such strides toward processing and packaging orange juice and showing the public just how many oranges it took to produce two quarts of juice (10 pounds). He aided industry promotion by getting people to buy oranges by the pound.

He helped product development by funding the project that created “flash” pasteurization that enhanced the taste of orange juice from a can. The American Medical Association did an independent study before officially endorsing Dr. Phillip’s claims and paved the way for orange juice to be sold as a concentrate by the 1950s. His foundations continue to benefit the Orlando community with his hospital, performing arts center (one of the best acoustics buildings in the world), and charitable giving.

Dr. Phillips’ dedication to “every man” through the land he purchased, and the village thrived to create the perfect space for the surprising combination of an affluent population with world-renowned restaurants found in strip malls. The Marketplace at Dr. Phillips contains a Freshii, Lisbon Portuguese cuisine, El INKA Grill Ceviche Peruvian Cuisine with a Publix, Morton’s Steakhouse, a dog bakery and much more. It’s a cornerstone to the wider neighborhood that we took the time to visit after eating our fill. 

Domu, according to chef and owner, Sean “Sonny” Nguyen, is a slang term for “a dream come true.” Ask any millennial in the area about favorite restaurants and Domu invariably comes up. It’s their dream come true for a great place to eat, relax, and enjoy hip-hop music over the sound system. I dont know why but Dr. Phillips Restaurants have some special charm.

Gone are the days of the $.33 pack of Ramen, or when I was a college student even better on sale at 10 for a dollar. Now, ask any millennials or Gen Z the best place to eat in the Dr. Phillips neighborhood of Orlando, and nine times out of 10, Domu will be their top choice. It wasn’t until I investigated the menu further that I discovered it’s a sub-specialty Ramen restaurant that is often busy but does not take reservations. 

They have outdoor waiting areas and indoor and outdoor seating areas. We chose outside seating in late November as they keep the restaurant quite cold. Outdoor seating includes six small tables with up to four chairs each and a bar countertop-like area with 10 stools. 

Inside the restaurant and separated with the front third as bar with bar seating available and fun names filling the drink choices is reminiscent of Planta Queen in Fort Lauderdale with the open kitchen concept. Among all Dr. Phillips Restaurants, here you will find the best outdoor seating area.

The signs outside invite you to “ask about our rotating bar specials” and “Enjoy your meal? Buy the Kitchen a round of drinks.” They’re already setting up for success. Their servers are young and hip, fit, and attentive. Their wall to the hostess stand is plastered with awards from “Best Ramen” to “Best of Orlando” to “Best New Restaurant” where they were awarded the Golden Spoon, Best Local Chef, and an acknowledgment from the James Beard Foundation. You just know you are one of the best Dr. Phillips Restaurants.

Reassured from the start that they make their own noodles, favorite daughter and their server may as well have been speaking another language as they discuss the menu and merits of each choice. She’s drawn to the ‘Richie Rich,’ with Shoyu Pork Bone Broth, Chashu (I learn quickly that’s braised pork belly), Ajitama brulee, Kikurage, scallion fried garlic, with black garlic oil and domudama. With the server recommending that as her favorite, even over the Tokyo curry (spiciness level to your liking), miso, Uni Mazemen, New Japan Mazeman, that Chuka didn’t stand a chance.

The five classic flavors of ramen also didn’t win out over that first choice, even with the add-ons of additional chashu, seared garlic chives, scallions, and a selection of spices, proteins, and vegetables. The one item that did deserve discussion was the house-made spicy bomb. While unable to tell me exactly what was in it, the server said it did add “umph” to an already well-seasoned dish. Favorite daughter decided against it this time, deciding to try the original first. She can always try it on a return visit – but turns out the spice was good for the dish as it was originally prepared.

The couple nearest us dug right into their Domu Wings. I thought it might be ribs from a distance but was assured otherwise. They really loved the crispiness with the kimchi butter sauce and sesame seeds and tell us it is their go-to appetizer. 

Vegetable options make for a good appetizer and our server led us to the Cheezus. Say it aloud – it’s funny. Gluten-free if you abstain from the freshly toasted French bread, it’s served for you to eat like a cheesy bruschetta without the tomato.

The mozzarella cheese concoction comes fresh from a cast iron skillet with corn (off cob), scallions, a wedge of lime, Japanese spices, and mayo creating a delicious topping. I’d never thought I’d like corn on a pizza before having this dish but am having second thoughts. It was that delicious. I’d have it again. The corn mixes well with the cheese and is an awesome, unexpected experience with a spice we think is tajin scattered across the upper crust.

Fingerling bravas, Sichuan cucumbers, shishito, and kimchi round out the vegetable options. Among all Dr. Phillips Restaurants, here you will find probably most vegan dishes.

I’m looking forward to seeing what the “New Asian Buns” look like. Their take on a New England roll, they have one lobster option, but also a “Krabby Patty, which is fried soft shell crab which I only this year learned you eat with the shell on, and a pigs in a blanket version which is chashu ends with Persian cucumber, pickled cabbage, scallion, and spicy kewpie mayo. That is definitely not my mother’s recipe.

To round out the menu, three rice bowls are available, two with spicy tuna and one with a chashu end base.

Their dessert menu is super simple, with soft serve ice cream served in a waffle cone or a cup with rotating weekly flavors. We’ll have to wait for “New” Mermaid and Horchata to make their way back through rotation.

There are so many restaurants in this section of Doctor Phillips, you could do a “progressive dinner” right along the Marketplace. Appetizer at El Inka – Ceviche Taster.  Entrees Domu – Cheezus and Richie Rich. Desserts at Lisbon – Pasteis de Belem. Perfection. 

El Inka Grill

7600 Doctor Phillips Blvd. Orlando 32819 //+14079302810

El INKA Offers both indoor and outdoor seating. This now holiday-decorated restaurant has both booths and tables inside. Their menu transports us back to our time in Peru. Although, thankfully, no guinea pigs appear to have been harmed in the preparation of these meals. The menu is redolent with beef and chicken dishes and seafood. But our fond friends aren’t taken roasted from a Wood fired oven as we saw in Pisac. 

They do offer lunch specials. Watch for the outdoor chalkboard signs for the current offerings.

Some of their palate-pleasing dishes are:

Papa a la Huancaina o Cassava. While I tend to prefer my potatoes served warm, those that enjoy a pepper cheese sauce will be very happy with this dish.

Choros a la chalaca, Favored by my favorite daughter, who enjoys mussels marinated with olive oil and fresh lime juice. She tells me that diced onion, tomato, and cilantro bring out the flavor nicely, and it doesn’t bother her at all that it’s served cold.

Calamares Fritos are always a favorite, as crispy calamari rings with salsa and fried Yucca could easily make a meal rather than just an appetizer. From the all Dr. Phillips Restaurants, here you will find one of the best service.

Conchas a la parmesana is another seafood lovers’ favorite dish with five scallops cooked with butter and a white wine reduction. The Parmesan cheese is like icing on the cake.

Papa Rellena captures my attention every time as the Peruvian seasoning in the ground beef was a favorite when we visited Machu Picchu and continues today. I do enjoy a good deep-fried mashed potato and from all the Dr. Phillips Restaurants I visited here, I found the most similar to you make at home.

Leche de tigre with concentrated fish and citrus, lime juices, and a floater of chopped onions, cilantro, and a touch of Concha served cold and their anticuchos de corazon (beef heart) are for someone with a more adventurous palate than I. Let me know if you try it!

I’m missing the Unstoppable Stacey at this restaurant when I see they have their Pulpo Al Grill anticuchado. She would likely enjoy this octopus grilled in their Peruvian panca pepper sauce.

Their Causas all appear delectable, with a delicate potato puree each seasoned with yellow Peruvian pepper, lime juice, and oil, topped with your choice of protein (chicken salad, octopus, Lomo Saltado (sirloin), shrimp, or a sampler of three). This is a great dish for celiacs as it is gluten-free. My go-to has to be the chicken salad. Favorite daughter enjoys the shrimp.

I’m thrilled with the salad choices here: INKA’s salad, and Ensalada de Casa. The two remind me of the lovely vegetable options with a twist. The first (without the feta cheese for me) served with a warm aji Amarillo dressing works perfectly with either salmon or mahi (chicken, steak, shrimp also available).

The avocado based Ensalada is one favorite daughter could enjoy daily. It, too, offers five protein options to add. Their quinoa salad contains cucumber, feta cheese, dried cranberries (fun for the holidays), cancha, and red peppers. I enjoy their sweet passion fruit balsamic vinaigrette.

They offer three soups: parihuela, aguadito de pollo, and chupe de camaron. Seafood or chicken lovers are likely to appreciate the combination. They advertise their parihuela as an aphrodisiac (forewarned is forearmed).

Most in the area, though, will tell you they’re known for their ceviches. Those in the know will tell you ceviche is fish that has not been heated, but instead cooked by acid immersion.

El INKA offers traditional Peruvian-style ceviche (white fish, Octopus/squid/shrimp /white fish, shrimp / white fish, seafood medley) as well as Chef’s Special Ceviches. When we were there, the chef focused on either end of the day: both sunrise and sunset options with a new option adding a creamy black olive sauce. Here’s the secret: the sunrise has a little beer in it. 

For those of us that still can’t wrap their heads around ceviche, El INKA comes to the rescue with grilled ceviches. It’s a different taste for lobster tail (grilled in aji Amarillo sauce), salmon (citrus infused tartar sauce), and mahi mahi (rocoto sauce) and something I’m not afraid to order.