Grace&Carolinesmom
DIS Veteran
- Joined
- Jun 15, 2005
I just had to share. DH and I had date night Apr 18 and I had heard great things about Bluezoo so that is where we ate. I made ressies for 7pm. We arrived around 6:15 and had a drink at the bar. We decided to go ahead and be seated at 6:30 since they were not busy and the air smelled delicious.
We had a wonderful waiter named Dustin. Very attentive and cordial without being overbearing or pretentious. Great personality. We asked several questions and after some thought decided to order the chef's tasting menu with the sommelier pairings. We had never done this before in a restaurant but always wanted to try so this was the night. I am an adventurous eater and will eat most anything (except caraway, orange peel, rhutabega, and anything that tastes like black licorice--ick!) DH is a picky eater so he was going out on a limb here.
The food and wine pairings were incredible. Below is the menu as copied from our take-home autographed copy with my thoughts. The dessert items were not listed on the menu so you will just have to deal with my amateur desriptions--HA!
Amuse: sous vide alaskan halibut with chef's garden asparagus, cauliflower, FORVM glazed pearl onion
Incredible. Fish was very delicate and almost sweet. the cauliflower was pureed so creamy it was like whipped butter. asparagus was just tiny wisps of green floating on the whipped cauliflower. the pearl onions were a burst of flavor akin to the taste of a fabulous bowl of french onion soup.Also had a tiny baby carrot that was crispy fun to eat.
Wine pairing: "fair play" viognier, lodi, 2009 It was crisp and fruity. perfect with the amuse
1st Course: tartare of yellowfin tuna....miso caviar, cucumber, scallion cream, nitro aioli m2
This was our favorite course. The tuna was so delicate and flavorful with the pearls of miso and the sweet spicy nitro aioli(spooned on at the table with all the dry ice billowing around the plate, very dramatic) and the earthyness of the scallion cream. OMG--not on the menu but it was also served with a small pork cracklin--total nirvana. I thought DH was going to lick the plate but stopped only because of the social stigma...
Same wine pairing as above. Another perfect pairing
2nd Course: monkfish...with sea island peas, stinging nettles, french round carrots arcadian
This dish tasted very homey and southern. The sea island peas and nettles reminded me of southern field peas and snaps made "goumet". so soothing and satisfying. The monkfish was thick but a great combo of resiliant(sp?) and buttery flesh.
Wine pairing: "sleepy hollow" chardonnay, central coast, 2005. Very nice chardonnay with some spice but not too oaky.
3rd course: Wagyu duo...tenderloin, short rib torchon, baby turnip, pickled beet puree, ramps
WOW...this was our second favorite course. The short rib torchon was very satisfying and had a homey quality that I couldn't quite put my finger on. It was melt-in-your-mouth soft with a subtle herb undertone. The tenderloin was like beef butter and combined with the beet puree which had a touch of balsamic for bite--made for a party in my mouth. We LOL looking at our plates at the end of the course because the smeared beet puree from the frenzy of mopping each tasty morsel of tenderloin left a deep red splattering that could have been tagged evidence from a scene on CSI. The turnip was sweet, yet earthy and just a gentle flavor across the palate.
Wine Pairing: "bin 28" shiraz, south australia, 2006. i have to say, we sipped the wine before the beef arrived and we both thought it might be too intense with the course but of course, we were wrong. it again was...perfect pairing. Those wine guys REALLY know their stuff
Dessert: trio of desserts created by 2 time world pastry champion Laurent Branlard
OK--There were 3 items-one of which I could not eat as I have a food intolerance to egg yolks in high concentration so the chef prepared me something special for the 3rd item. We each had a chocolate and rasberry dessert that was fab. it was a dark chocolate and there was rasberry sauce and fresh rasberry. very good. DH had a molton chocolate cake that he said was heavenly. Coming from a guy who usually eats chips ahoy floating in a bowl of milk--this is a huge complement! I had a chocolate and peanut layered dessert. The bottom was a dark chocolate type mouse with a layer of panut butter type mouse and topped with a peanuty type carmelized, lacey, crispy layer. Yummers! our fav was something I think they called an orange dream? it was an orange pavlova with a vanilla bean ice cream topped with an orange sauce and fresh sections of orange and grapefruit. Crazy good.
Wine pairing: meeker, fro zin, mendicino county, 2003. honestly, I don't remember the details of this wine other than it went great with dessert. it was a little sweet but again...perfect pairing.
I hope everyone enjoyed my review. Sorry no food porn pics but I am lazy and never take my camera anywhere that I actually would WANT a picture. I only remember to take pics on the last day about 2 hours before bedtime. Anywho...Bluezoo has to be the best kept secret at WDW. I can't believe more people aren't flocking to this place. The food is outstanding. Nothing better than a first class meal without having to wear a dress or suit. Love to be eating fine in comfortable clothes
Any questions, please ask.
We had a wonderful waiter named Dustin. Very attentive and cordial without being overbearing or pretentious. Great personality. We asked several questions and after some thought decided to order the chef's tasting menu with the sommelier pairings. We had never done this before in a restaurant but always wanted to try so this was the night. I am an adventurous eater and will eat most anything (except caraway, orange peel, rhutabega, and anything that tastes like black licorice--ick!) DH is a picky eater so he was going out on a limb here.
The food and wine pairings were incredible. Below is the menu as copied from our take-home autographed copy with my thoughts. The dessert items were not listed on the menu so you will just have to deal with my amateur desriptions--HA!
Amuse: sous vide alaskan halibut with chef's garden asparagus, cauliflower, FORVM glazed pearl onion
Incredible. Fish was very delicate and almost sweet. the cauliflower was pureed so creamy it was like whipped butter. asparagus was just tiny wisps of green floating on the whipped cauliflower. the pearl onions were a burst of flavor akin to the taste of a fabulous bowl of french onion soup.Also had a tiny baby carrot that was crispy fun to eat.
Wine pairing: "fair play" viognier, lodi, 2009 It was crisp and fruity. perfect with the amuse
1st Course: tartare of yellowfin tuna....miso caviar, cucumber, scallion cream, nitro aioli m2
This was our favorite course. The tuna was so delicate and flavorful with the pearls of miso and the sweet spicy nitro aioli(spooned on at the table with all the dry ice billowing around the plate, very dramatic) and the earthyness of the scallion cream. OMG--not on the menu but it was also served with a small pork cracklin--total nirvana. I thought DH was going to lick the plate but stopped only because of the social stigma...
Same wine pairing as above. Another perfect pairing
2nd Course: monkfish...with sea island peas, stinging nettles, french round carrots arcadian
This dish tasted very homey and southern. The sea island peas and nettles reminded me of southern field peas and snaps made "goumet". so soothing and satisfying. The monkfish was thick but a great combo of resiliant(sp?) and buttery flesh.
Wine pairing: "sleepy hollow" chardonnay, central coast, 2005. Very nice chardonnay with some spice but not too oaky.
3rd course: Wagyu duo...tenderloin, short rib torchon, baby turnip, pickled beet puree, ramps
WOW...this was our second favorite course. The short rib torchon was very satisfying and had a homey quality that I couldn't quite put my finger on. It was melt-in-your-mouth soft with a subtle herb undertone. The tenderloin was like beef butter and combined with the beet puree which had a touch of balsamic for bite--made for a party in my mouth. We LOL looking at our plates at the end of the course because the smeared beet puree from the frenzy of mopping each tasty morsel of tenderloin left a deep red splattering that could have been tagged evidence from a scene on CSI. The turnip was sweet, yet earthy and just a gentle flavor across the palate.
Wine Pairing: "bin 28" shiraz, south australia, 2006. i have to say, we sipped the wine before the beef arrived and we both thought it might be too intense with the course but of course, we were wrong. it again was...perfect pairing. Those wine guys REALLY know their stuff
Dessert: trio of desserts created by 2 time world pastry champion Laurent Branlard
OK--There were 3 items-one of which I could not eat as I have a food intolerance to egg yolks in high concentration so the chef prepared me something special for the 3rd item. We each had a chocolate and rasberry dessert that was fab. it was a dark chocolate and there was rasberry sauce and fresh rasberry. very good. DH had a molton chocolate cake that he said was heavenly. Coming from a guy who usually eats chips ahoy floating in a bowl of milk--this is a huge complement! I had a chocolate and peanut layered dessert. The bottom was a dark chocolate type mouse with a layer of panut butter type mouse and topped with a peanuty type carmelized, lacey, crispy layer. Yummers! our fav was something I think they called an orange dream? it was an orange pavlova with a vanilla bean ice cream topped with an orange sauce and fresh sections of orange and grapefruit. Crazy good.
Wine pairing: meeker, fro zin, mendicino county, 2003. honestly, I don't remember the details of this wine other than it went great with dessert. it was a little sweet but again...perfect pairing.
I hope everyone enjoyed my review. Sorry no food porn pics but I am lazy and never take my camera anywhere that I actually would WANT a picture. I only remember to take pics on the last day about 2 hours before bedtime. Anywho...Bluezoo has to be the best kept secret at WDW. I can't believe more people aren't flocking to this place. The food is outstanding. Nothing better than a first class meal without having to wear a dress or suit. Love to be eating fine in comfortable clothes
Any questions, please ask.
My DD and I had dinner at the Blue Zoo in December. It was the best meal of our trip. 
).
(Food and Wine 2009, Dead Sea Pasta. It's infamous now.)
