Agave Bandido — Restaurant in Horizon West

We arrived around 8 PM for an unplanned dinner excursion to Agave BanIto‘s new Orlando location out in Horizons West. I must admit we were taken aback by the number of people in line awaiting a table. However, my spouse hopped out of the car and was able to find two places at the bar where we could have full menu service. I parked and joined him at the bar. We were greeted by Brynn in a timely fashion, she was pleasant, enjoyable, and clearly glad to be there. She explained the menu to us and pointed out some of the specialties. My spouse tried out the Azteca margarita to start. Then a short while later, I saw DJ, another bartender making a Fueguito (Smoking) Margarita. It piqued my curiosity, and I grabbed his attention. I asked him when he had a free moment if he could make us one. The drink is made with Ghost tequila, agave, strawberry and mango. The expertly crafted beverage is placed onto a wooden plate with a glass dome, then connected to a pipe and a device to provide flame and smoke the wood to provide the smoke environment within the glass dome. It was a fantastic experience to watch. Afterwards the dome is expertly removed, and the scent of the fresh burned wood dissipates around the neighboring patrons.

Now, while this all sounds delicious up to this point, make sure you know what Ghost tequila is made from. The ghost pepper is extremely hot, with a Scoville Heat Unit (SHU) rating of over 1,000,000. It is about 400 times hotter than Tabasco sauce, 200 times hotter than a jalapeño, and 6 times hotter than a habanero pepper. While the ghost pepper was once the world's hottest, it has since been surpassed by other peppers like the Carolina Reaper.

But you don’t notice the Spice until after you enjoy the delicious fruity sip of the drink. It’s quite tolerable, but it sticks around for a while.

Our entrées arrived my spouse had Steak fajitas, which were served sizzling hot. They included all the appropriate sides and they look delicious. I’m also told they tasted very good. I myself usually don’t eat quite as much and had selected a veggie quesadilla which was stuffed with fajita vegetables being bell peppers, and onions. The fajita was grilled to perfection and the cheese melted thoroughly.

We skipped dessert because we were thoroughly full. We thanked Brynn and DJ For making an impromptu dinner event into a wonderful evening out. We wandered around the restaurant to explore some of the beautiful architecture and traditional Mexican decorations. They were second to none. If you close your eyes and didn’t know any better, you might think you or transported to Mexico City to a restaurant there.

I recommend phoning ahead for a reservation. But don’t forget you can always hang out and try to grab a stool at the bar be a little patient as well worth it. They’re very busy and the staff is getting used to knowing the ropes. They’re doing a good job and making up with any delays with extremely good food.

On the way out, I had the pleasure of meeting Daniel the assisting general manager. I shared with him that this was our first visit to the establishment. I further told him that I thought the staff did a great job and the food was exceptional. It was nice to see management represented in an engaging way...

New Restaurant in Hamlin: Stunning Atmosphere, Deeply Disappointing Dining Experience

On Friday, July 26th, 2025, we set out to explore a newly opened restaurant in Hamlin that we’d been genuinely looking forward to visiting. Joined by friends, our anticipation was high, and from the moment we arrived, the aesthetic and layout made a lasting impression. The ambiance is truly exceptional featuring a beautifully crafted covered outdoor seating area and a bar that fluidly connects the indoor and outdoor spaces. Tucked in the back is a sleek, air-conditioned speakeasy-style room, perfect for private gatherings and easily reservable through OpenTable. The attention to design and atmosphere was evident throughout and immediately set a promising tone.

The staff were exceptional throughout our visit. The gentleman at the host station was warm and welcoming, and both our server and the manager displayed genuine kindness and attentiveness. They engaged with us at every step, never made us feel overlooked, and responded to feedback with grace and professionalism.

However, where the atmosphere earned an A+, the food unfortunately fell far short—solidly in F territory.

Our meal started with a salsa that was, quite honestly, closer to watered-down tomato sauce than anything else. Even our server tasted it and candidly admitted, “This is awful.” Things didn’t improve from there. Our entrées arrived looking beautiful—but taste-wise, they were entirely flavorless. I ordered the enchiladas, one friend chose the Birria tacos, and another went with adobo chicken tacos. Each of these dishes should have delivered bold, rich flavors, but none did. Every plate was bland and lacked any seasoning or character.

Even my friend, who rarely complains, expressed shock at how flavorless the Birria tacos were—normally a dish known for its depth and intensity. It's hard to imagine Mexican food being so underwhelming, especially when it’s supposed to be a vibrant celebration of spices and textures. What made matters worse is that the meal left me physically ill; I became violently sick later that evening and into the night.

While we initially hesitated to mention anything, I felt compelled to share our experience with the wait staff. The manager came over—kind and understanding, although we couldn’t hear his name due to the excessive volume of music indoors—and insisted that we not be charged for our meals. We appreciated the gesture, though we hadn’t expected compensation.

Ultimately, it feels like the restaurant rushed to open before properly training kitchen staff or refining their menu. It’s a real shame, as we were hoping to make this place part of our regular rotation. For now, we’ll hold off and hope they find their culinary...

The atmosphere and artwork at Agave Bandido are beautiful, but unfortunately, they don’t make up for my disappointing first experience here.

The initial greeting sets the tone for any dining experience, and in this case, it fell short. When I arrived, I was waiting behind another family to check in, but the receptionist was more concerned with discussing an issue with her coworker than acknowledging guests. A simple “I’ll be right with you” would have gone a long way. When she finally addressed us, her attitude was cold and unwelcoming—no smile, no “welcome,” just “Can I help you? Do you have a reservation?” It felt like she didn’t want to be there.

We were seated quickly at an outdoor table, which was a nice spot, but then we sat for over 20 minutes with no service. After flagging down the person who seated us (who then disappeared), we finally had to approach a supervisor to ask if we even had a waiter. Despite multiple staff walking past us, we were completely overlooked. The restaurant wasn’t busy, so there really wasn’t an excuse. Eventually, a waiter came by, and to his credit, he was very accommodating once things got started.

The menu itself was underwhelming—just a laminated sheet of paper that looked homemade, already peeling apart and dirty. It gave off a cheap, careless impression.

For appetizers, we ordered the guacamole flight. While the guacamole was presented neatly, the chips were served in small cardboard bowls, which felt like takeout packaging. The chips themselves were slightly stale and seemed like they came straight from a bag with some seasoning sprinkled on top. Presentation and freshness were lacking.

For mains, I had the smash burger, and my wife ordered tacos. My burger was dry, the fries were cold, and the “fried jalapeños” turned out to be just one tiny slice. I was supposed to receive a dipping sauce but never did. My wife’s tacos were soggy—though she rarely complains—and of the two dipping sauces, one was flavorless while the chimichurri was decent.

The drinks weren’t much better. I ordered a lemonade, but they had run out. The bartender tried making one with lime and agave, which I appreciated, but it didn’t work.

The only positive note was that our waiter comped the drinks, though since they weren’t cocktails, it wasn’t a major concession.

Overall, the atmosphere is the best thing Agave Bandido has going for it. Everything else—service, food, presentation, and drinks—was well below expectations. I don’t plan to return for a meal, though maybe one day I’d consider stopping in for a...