The little white Florida Cracker-style house at 239 W. 4th Avenue in Mount Dora has caught each last light off Lake Dora since it was constructed in 1919. 

The building constructed in the then-popular “shotgun” architectural style designed to keep out the Southern heat became home to Pisces Rising in 2003, a restaurant built around Florida cuisine, fresh local ingredients and warm hospitality. 

Much of the home’s original charm was preserved by owner Anney Winters (from Key West), who kept the heart pine floors, cut-glass doorknobs with skeleton keyholes and dining rooms that feel both historic and lived in.

When Anney retired in 2013, she passed the torch to a team of longtime employees who had helped build the business from the ground up. Owner and sommelier Joshua Jungferman and his sister, Stevie Solanick, started hosting and serving there in 2005. Stevie is now the general manager and beverage director.

“We’re proud to say that much of our staff has been here for years,” Stevie says. “We prioritize growing from within, which is why so many people have gone from part-time positions to leadership roles,” she says. “We also encourage our team to pursue a life outside of work because we believe that a well-rounded life leads to richer experiences for our team and our guests.”

Stevie’s energy is infectious. Her bubbly personality fills the room and sets the tone for everyone around her. She leads with warmth and grace, creating a team that mirrors her enthusiasm and is grounded in purpose. The staff greets every guest with the same easy friendliness. In an industry known for turnover, their connection to one another and their guests says everything about the culture Pisces Rising has built.

The original house and staff have evolved with additions and upgrades, but one thing has remained consistent: community is at the heart of everything they do.  

“Our story starts with people,” Joshua says. “From the moment our guests walk through the door, they’re part of our family. We believe food tastes better when it’s shared among friends, and that’s why our locals, tourists and snowbirds mean everything to us.”

From ownership to seasonal team members, the crew believes that the laughter, stories and support make Pisces Rising a home rather than just a place to eat.

“Every dish, every smile, every sunset over the lake is a reminder that connection is the heart of what we do here,” Jason says.

Chef Antonio Quiñones works hard to ensure the menu is a true tribute to Florida with ingredients sourced from local farms, distilleries and fisheries, reflected in flavors that celebrate the state’s diverse cultures, rich history and natural bounty.

What began with Louisiana and Key West influences has evolved to incorporate a medley of Florida cultures with seafood, steak, a Caribbean flair, a little Cajun and a little Spanish to make it all unique.

“Florida provides diverse ingredients, so it was an easy evolution,” Stevie says. 

The attention to detail stands out in everything from hand-cut steaks and freshly baked rosemary focaccia to the award-winning wine list and warm, earthy décor.

Appetizers range from rosemary focaccia bread and calamari fries to brisket poutine, with lighter options like Chef’s Soup of the Day, a seafood Cobb or a white anchovy Caesar.

Many of the entrées celebrate Florida’s coastal and Southern roots. The chimichurri pork tenderloin with mashed potatoes and sautéed squash is pure comfort, while the fresh catch is pan-seared and finished with preserved lemon beurre blanc. Shrimp and grits bring a little Louisiana to Lake County with andouille, peppers and wine cream sauce, and the whole snapper reflects the Caribbean with yellow rice and greens.

Handhelds and wraps include the mahi-mahi sandwich, Nashville hot crispy chicken and the ever-popular Paradise Burger. All are perfect for a quick bite at the tiki bar while celebrating the sunset. 

The house-made Bananas Foster arrives with a little ceremony and applause from surrounding tables. Want something more decadent? Treat yourself to a dessert from local purveyors Le Petit Sweets and The Chocolate Dream.

Specialty cocktails include the Blue Envy, a smoked blueberry old-fashioned made with Angel’s Envy Bourbon, and The Dora Canal, a coconut rum mixed with fresh mint, blackberries and lime juice. There are also multiple beers on tap as well as great alcohol-free concoctions. 

The full-time, professional catering team cooks directly out of a scratch kitchen, and just like the restaurant, offers experience, flexibility and dedication. The catering operation is no side hustle, but rather a natural extension of their mission to impress and overdeliver all over Lake County. 

The restaurant partners with the Mount Dora Chamber, helps lead New Year’s Eve events on the waterfront and supports multiple nonprofits and celebrations like Lake Cares and Juneteenth, to name just a few. 

“It’s a beautiful setting in a small town,” Stevie says. “It’s really a whole experience, not just the food or drinks. When people come in, they’re more family than anything. This is our home and we love to share it.”   

SHRIMP & GRITS

GRILLED PORK TENDERLOIN WITH CHIMICHURRI

JALISCO SOUR

BANANAS FOSTER

Serves 1–2, Performed Table-Side

Photos: Nicole Hamel