Lamp & Shade Craft Kitchen and Cocktails at 1336 N. Mills Avenue has become a meaningful addition to Orlando’s Mills 50 District, settling into a building that locals have known for generations. The space once housed The Lamp Shade Fair, a fixture for more than fifty years, and today it serves as the home of one of Thriving Hospitality’s most distinctive concepts. Guiding its daily rhythm is General Manager Devyn Weasel, whose approach to hospitality reflects the warmth and intention that shape the restaurant’s identity.
“Our team came from different corners of the hospitality world, each honing their own craft before eventually coming together to form what is now Thriving Hospitality,” Weasel tells What Now in an exclusive interview. “We always knew we wanted to be in this industry—not because we imagined how far we’d go, but because we wanted to create something meaningful for our community and offer genuine, heartfelt hospitality.”
When the former Lamp Shade Fair building became available, the team recognized the significance of the space and allowed it to guide the concept. “The concept was inspired by the location itself. We knew we wanted to plant roots in the Mills 50 district, and when the opportunity arose to take over the former Lamp Shade Fair building, it felt right,” she says. “We wanted to preserve the history and culture of the street, so paying homage through our name became a natural choice.”
Mills 50 played an equally important role in shaping Lamp and Shade’s purpose. “Mills 50 has always stood out to us as a neighborhood rich in culture, character, and community. We saw it as a place where we could contribute something meaningful while learning from and embracing the people who were already here,” Weasel says. “The community has welcomed us warmly, and we feel grateful to be part of such a vibrant area.”
Opening a new restaurant was not without its challenges. “Exposure—getting your craft in front of the people you want to reach—is the most challenging part,” Weasel admits. “You can have an amazing product, but sharing it with your target audience and building trust takes time, intention, and consistency.”
Yet the rewards of the work have been equally profound. “Watching our team evolve into not just a smooth, cohesive operation, but a true family has been one of the most meaningful parts of this journey,” Weasel explains. “And beyond that, serving guests in a way that transforms a simple visit into something that feels like home—creating that sense of comfort and connection—is what makes it all worthwhile.”
The restaurant’s menu reflects this same thoughtfulness, balancing vibrant ingredients with familiar textures and techniques. Dishes range from gochugaru shishito cornbread to carrot-and-ginger bisque, sweet-potato dumplings, burrata with cranberry-yuzu jam, kale salads, seafood plates, and a popular brunch menu. A craft-focused beverage program complements the food, offering cocktails, sake, and an active happy hour that brings energy to the dining room.
Lamp and Shade represents one part of Thriving Hospitality’s growing collection of concepts, which also includes Thrive Cocktail Lounge and Eatery, Bounce House Social Eats, and Ivy Rose. The group is preparing to expand again next spring with the opening of Terra in Downtown Orlando’s Society Building. “Terra will showcase Modern American cuisine in an elevated, thoughtfully designed dining atmosphere,” Weasel says.
Even as they build new concepts, the team’s philosophy remains centered on people and the belief that hospitality should feel personal. “We believe that genuine hospitality is rooted in people, not just process,” she says. “Our goal is for every guest to feel right at home, every time they walk through our doors.”
