by Pam Brandon, Food Writer, Walt Disney World Resort and Disneyland Resort
With hues that conjure up the deep blue sea and a clear-glass school of artful fish and bubbles suspended from the stretched-fabric ceiling, the new Flying Fish features a sophisticated interior that pays homage to the golden era of seaside boardwalk dining. White linens, wood, tiled walls and deep-blue carpet add a richness to the space that features an open kitchen and 191 seats, with an elegant private dining area room at the back of the restaurant.
The popular “Chef’s Counter” is redesigned, now with seating for 12 at three separate tables directly in front of the open kitchen, where a six-course dinner with its own menu is offered, said Chef Tim Majoras.
Majoras, who was has been on the Flying Fish team since 2011, is at the helm in the kitchen, where sustainable fish is the star of the new menu. Starters include Blue Crab Bisque with jumbo lump crab, melted leeks, aged sherry and tarragon crème fraîche; corn-crusted wild Gulf shrimp, and Tour of the Coast with local middleneck clams, rock shrimp, icy blue mussels and Florida coast grouper cheek.
Along with sustainable fish, entrées include planch-seared Hokkaido scallops; Wagyu filet mignon; Maine lobster Nero Pasta with golden tomato sauce, young artichokes and micro-lemongrass; Wild Alaskan King salmon; bison striploin, and Wood-Fired Cobia and Carabinero Prawn with rosemary-laced arroz bomba, Peruvian sweet pepper and andouille.
New high-tech wine technology allows more special wines by the ounce, according to Stig Jacobsen, general manager and sommelier at Flying Fish. The restaurant has more storage capacity, with nearly 300 labels, and almost 80 by the glass. And popular wine flights are back, as well as an all-new cocktail menu.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
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