Orlando Meats is part butcher, part cafe — and 100 percent chef-driven. The chefs, Eliot Hillis and Seth Parker, are Winter Park born and raised. Their food: global. This dish is Asian in a mixy-matchy kind of way. The base is Japanese-style udon noodles — thick, long, tender, chewy ones – made in the kitchen two-three times every week. Mixed in is a Szhechuan-influenced cumin-braised lamb. It’s seared, braised, ground, repacked with its own stock, chilled, then cut up to serve. Once together in a bowl, the noodles and meat are topped with jalapenos, scallions, crushed peanuts and lots of fresh cilantro leaves.