New Restaurant Takes Flight at Lakeland Linder
Dieter Morszeck has wined and dined in places and with people that most of us can only imagine from following celebrities on social media. At one-time he was CEO of RIMOWA, one of the most renowned handbag companies in the world, he owns a large vineyard in Portugal, and the aviation enthusiast is the head of a distinctive aircraft company that specializes in handcrafted small planes that are vintage in look and modern in features.
Now Morszeck can add Lakeland business owner to his list of accomplishments, because in August he and his staff celebrated the opening of WACO Kitchen (pronounced wok-o, think “taco”) at Lakeland Linder International Airport.
What patrons will experience when they walk into the restaurant is the result of a comprehensive modern renovation that cost more than $3 million to overhaul a space that has been largely the same aesthetic for more than two decades. It also has potential to be further proof of the airport’s ascension as a key cog in the city’s development, which is currently most apparent because of Amazon Prime planes departing and arriving daily and the annual SUN ’n FUN Expo.
The restaurant is named after WACO Aircraft, the custom line of planes built by Morszeck’s company, and it is the second WACO Kitchen he is opening, an effort to emulate the success of WACO Kitchen at Battle Creek Executive Airport.
When you sit down to dine or enjoy a drink, with the panoramic view of the airport hangar as the backdrop, you will find a unique mix of American and European cuisine.
Some of intriguing appetizers include homemade Bavarian pretzels and French gougerès — pillowy layered cheese puff pastries.
Seafood lovers have ample options to try, including a grouper sandwich, grilled swordfish, and salmon pasta topped with a sweet and creamy carrot sauce.
Standard American fare with a twist is also on the menu. Based on social media responses since the restaurant opened, one of the early favorites are the WACO Tacos which are crispy chicken, pickled vegetables and a secret sauce on flour tortillas.
All pastry items, aside from the brioche buns, are made from scratch in-house by a veteran baker. Her specialties include chocolate ganache cake, a southern rendition of strawberry shortcake that includes layered biscuits, and chocolate tarts with graham cracker crust.
Bartenders are ready to serve customers craft cocktails, and there are six beers on tap to choose from and a wide selection of Portuguese wine from Quinta do Paral, Morszeck’s vineyard.
