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Brilliant neon stretching above the front door is a grand introduction
to the Flying Fish Cafe at Disney’s BoardWalk.
The sign’s brilliant blue hues carry right inside the front door,
where the decor conjures up thoughts of the deep sea. Giant, shimmering
fish scales hug the walls. Delicate lights dangle from oversized
fish hooks. Sleek, golden fish arc overhead.
This stylized interior by noted designer Marty Dorf sets the stage
for the cuisine of Chef Robert Curry, who calls his cuisine “New
American - redefined.” Curry brings his talents to Walt Disney World
Resort from the renowned Domaine Chandon restaurant in Napa Valley,
where he won accolades for his farm-fresh creations. And his quest
for indigenous products continues with a menu that changes with
the seasons. “I respect the purity and essence of the ingredients,”
said Curry, “and strive to enhance their outstanding flavors.”
Flying Fish favorites like the potato-wrapped red snapper remain
on the new chef’s menu, but Curry adds his own signature dishes
like house-smoked salmon tartare with cucumber salad, parsley aioli
and croutons. Or a bright frisée salad with oven-roasted beets,
goat cheese, walnuts, and an orange vinaigrette. A new favorite
is chardonnay steamed mussels with parsley-pastis sauce and grilled
sourdough.
A team of busy chefs turns out nightly specials like oak-grilled
wahoo with shiitake-spring garlic risotto, truffle nage and crispy
leeks, and yellowfin tuna, scented with coriander, served with a
summer roll and Thai-basil vinaigrette. The menu changes frequently,
with major changes each season, featuring “whatever is freshest,
at the pinnacle of flavor” said Curry.
Though fish dominates the menu, the char-crusted New York strip
steak with Yukon gold potatoes is a favorite, said Curry. That and
the banana Napoleon with crispy phyllo dough, vanilla crème brûlée
and warm caramel sauce to top off the evening.
The Flying Fish Cafe is named for a Coney Island roller coaster,
called “The Flying Turns,” with cars emblazoned with “Flying Fish.”
Lighted parachutes suspended from the restaurant’s ceiling pay homage
to the Coney Island parachute jump, an unforgettable challenge for
young daredevils. A floor-to-ceiling Ferris wheel is the most literal
reminder of carefree summer days.
The cafe’s stage kitchen is a high-energy dinner show for guests,
with a handsome gold-tiled countertop for casual dining right in
front of the oak-fired grill.
“Guests want to be in touch with the chefs and the food,” said
Curry. “Here they can see the chefs, see the quality.”
The restaurant has an extensive wine list with more than 50 selections
by the glass and suggested food and wine pairings.
Curry began his training at Ma Cuisine, Wolfgang Puck’s cooking
school in Los Angeles, and graduated with honors from the Culinary
Institute of America in Hyde Park, N.Y. Michel Richard and Chef
Alain Giraud recruited Curry for Citrus Restaurant in Los Angeles,
then in 1994 he moved to Domaine Chandon.
Typical menu items - Oysters, lobster, clams, caesar salad,
crab cakes, tuna, red snapper, salmon, strip steak, pork chop, sorbets,
crepes.
Hours - The restaurant is open 5:30-10 p.m. Sunday through
Thursday, and 5:30-10:30 p.m. Fridays and Saturday
Prices - $21-$75
Priority seating suggested. Call 407) WDW-DINE (939-3463)
Dress code:
Business casual - trousers, jeans, dress shorts, blouses, shirts with collars,
sweaters.
Not allowed - swimsuits, tank tops, t-shirts, torn clothing, hats, flip-flops.
Menu
Kid's menu
Reviews
"I like to eat well. So when I checked in my hotel Iasked
the front desk person to recommend a few places where my wife and
I could dine. Flying Fish was highly praised by the desk clerk so
I asked him to make a reservation for us for the following night.
We arrived that night (Thursday) at 7:30 and were shown to our table.
We did not have to wait. Our server was very proffesional and curtious.
The wine list was presented as well as the reserve list which was
much more appealing. And dinner started out very well.
To make a long story short we were very happy with the service;
however, the food was lack luster. We had the Crab cakes and the
Portobella salad The crab cakes were good but typical and the Portobella
was to be a salad and when it came to our table it was wilted and
warm. Our server replaced it and a fresh one came out which was
better. We followed our servers suggestions and had the Potatoe
Wrapped Red Snapper and the Tilefish with beans and choriso. The
tilefish was pan seared and fairly tasty, however the dish of beans
it was with was mostly runny and oily not very appealing. The snapper
which according to the sever was the house specialty was awful.
The potatoes which wrapped it were dark and burnt, the fish was
over cooked and chewy and the sauce had a hint of bitterness which
made it unpleasent. Desserts were typical, little individule servings
of things including another house specialty the warm chocolate cake
with soft center You see everywhere.
The Flying Fish was not very imaginative, mostly tired California
cuisine from a few years ago. I would not go again." (1/02)
David, NYC
"The Flying Fish has excellent food but the service was
very slow. Definietly a place to go for a leasurely meal. The worst
part we had to wait over 30 minsutes for our table after they paged
us to notify us it was ready."
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