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TGI Fridays in Orlando

625 N Alafaya Trail, 32826 - Get directions
3 Reviews6.7

Menu TGI Fridays

How to get to TGI Fridays

Address

+1 407-658-2750

625 N Alafaya Trail, 32826
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Opening Time

Sunday - 11AM-12AM
Monday - 11AM-12AM
Tuesday - 11AM-12AM
Wednesday - 11AM-12AM
Thursday - 11AM-12AM
Friday - 11AM-12AM
Saturday - 11AM-12AM

Price range per person $11 - $30

Services

  • Wheelchair accessible Wheelchair accessible
  • Delivery Delivery
  • Сredit cards accepted Сredit cards accepted
  • Takeaway Takeaway
  • Booking Booking
  • Wi-Fi Wi-Fi

Related to TGI Fridays

6.7 Based on 3 reviews
Yelp
5.0
Foursquare
7.1
Facebook
8.0
Zomato
6.4
Google
7.4
Trip
6.0
4.0/10 Rating average Published 2 years ago | Google

First time here and I asked for extra sauce on the side and instead I got no Alfredo sauce on pasta or on the side . Spent 60$ and didn’t really get to enjoy a takeout

2.0/10 Rating average Published 2 years ago | Google

Extremely slow; greasy food, truly salty and spicy: this is one of my favorite restaurant chains however this location was a terrible experience for me and my family: pop stickers were rawWe returned two plates and asked for a replacement on one of them… the new plate took 47 minutes to be cooked (it was just a plain burger with fries and ketchup):(

2.0/10 Rating average Published 2 years ago | Yelp

The only thing I dislike more than TGI Fridays oversalted frozen food is TGI Fridays pretending to be a new wing place called Conviction Chicken on delivery sites and shoveling out the same crap that comes out of the central food processor for the dining room. If you're going to reinvent yourself for takeout, at least reinvent yourself. About the food? Well, when you order wings with a glaze you expect the wings to be, say, glazed with that glaze, right? Nope. Dried out garbage tiny wings with the sauce in a little plastic tub o' joy that you get to put on your glazed wings yourself, and you get to pay a premium to do it. This whole concept must have involved more bongs and accountants than chefs.