In a recent reshuffle at Audubon Park’s culinary hub, East End Market, Small Food Group is set to introduce a duo of novel dining experiences. Following the closure of Skyebird Juice Bar, which had been a fixture of the market since its inception in 2013, the market is gearing up to welcome two new establishments: Rion’s Ocean Room and Gyukatsu Rose. According to an announcement by Ashley Coggins, Director of Operations for East End Market, and reported by Bungalower, “Skyebird was a beloved staple here for 11 years, and while we will miss them, we are excited for this new chapter.”
Sonny Nguyen, the brain behind Domu, Tori Tori, and Edoboy, is driving the transition, taking over the Skyebird space with his expanded venture. As reported by the Orlando Weekly, Rion’s Ocean Room—which is named after Nguyen's first-born daughter—is slated for a late-October/early November launch and is described by Nguyen as aiming to provide “a true Hawaiian-style experience.” With construction said to start immediately, the new outlet is positioned adjacent to Gideon's Bakehouse, offering 8-12 varieties of poke available by weight.
Gyukatsu Rose, spotlighting a Japanese specialty of flash-fried wagyu cutlets, is expected to seat guests adjacent to Lineage Coffee Roasting, emphasizing an intimate dining experience for 10 patrons at a time. Looking to open in late 2024 or early 2025, Gyukatsu Rose’s interior design will contrast its neighbor with black herringbone tiles and a sleeker ambiance where customers can enjoy their cutlets along with a series of traditional side dishes.
Details about the respective menus and their influences reveal an international sourcing strategy. Nguyen and Small Food Group’s culinary director Tyler Inthavongsa aims to source fish sustainably and responsibly from locations as diverse as the Marshall Islands, Scotland, and the Caribbean. Articulated by Nguyen in a statement detailed by Orlando Weekly, “We are focusing heavily on sourcing sustainably and responsibly raised fish from around the globe, as well as sourcing regionally.”
With the transformation of East End Market continuing its legacy of culinary evolution, food aficionados keen on watching the progress of Rion’s Ocean Room and Gyukatsu Rose can follow their journey through updates on Instagram.
