If heaven played rock n roll and had girls wearing fish net stockings, this would be it!
There are almost no words to describe the wonder that is bluezoo, almost.
We took a lovely walk from our room to the restaurant and accidentally walked in the back door near the bathrooms. Actually we were trying to get out of the unexpected heat and that did cause us to miss the first impression of the entrance which has the TV waterfall but that was fine. As soon as we were noticed, three of the wait staff personnel pointed the way and one of them escorted us to the hostess stand, past the open salad station and through the bar.
Now, I was a little surprised to see the hostess attire which is very rock n roll, they are dressed in small shirts even smaller shorts and fish net stockings with high heeled knee high black leather boots . At first glance I am not afraid to tell you I giggled to Mike because it is not the normal Disney standard that you see, however after you spend time in the restaurant you will understand that it works well with the theme and lets face it, they wore it well.
I have mentioned in the past that lighting is of particular interest to me in restaurants, as I feel it plays a big part in setting the tone for dining. I find a blue hue particularly pleasant which this restaurant is laden with, yeah! I do not remember the song playing when we walked in, but it was by Pink Floyd, I thought that was kind of cool.
We were seated with Kin who was clearly a professional wait staffer. He guided us the entire evening; he was efficient, courteous but at the same time was not hanging over us. His assistant Eric was equally as professional. I suppose I should point out at this time that the level of service at bluezoo parallels Victoria and Alberts in many ways, much more than other Disney signature restaurants. For instance, when Eric poured our water he used both hands, one to pour the water and the other held a cloth napkin to avoid any splashing on the guests and he did this each time he refreshed our water glasses. If you get up from the table for whatever reason, upon returning your napkin is refreshed, assuming you were out of your seat long enough for them to do it. Whenever I was done with a course Eric did not remove my plate before Mike was done with his portion so that Mike did not feel as though he needed to rush. Anyone who embraces dining out as an event recognizes that these actions alone will set a restaurant above others. Honestly it took a minute to get the feel of this place but once I did I realized how cool it was. They are completely new age/rock n roll with the high quality of Victoria and Alberts, not an easy thing to pull off and they do it beautifully!
Once Kin heard the list of my dietary restrictions he tried to make suggestions but would forget one allergy or another and quickly smiled saying perhaps I should just go get the chief. This is where things went from good with humor to great.
Chef Aaron Christian came to our table and after announcing that they receive an abundance of organic veggies from a nearby farm, I gave him free rein to surprise me with a mixed veggie platter cooked with his imagination and skill, so glad I did! (Keeping in mind that I did explain my limited ability to dine out and if he would please put a little chef love into my meal I would greatly appreciate it). Well you know what they say; be careful what you ask for! Although I had only ordered a veggie platter I soon received a lovely salad of mixed greens and steamed multi colored beets lightly tossed with a Moro blood orange and Myer lemon dressing with chunks of plain goat cheese and drizzled with basil olive oil. Kin had also picked a lovely Chardonnay to go with my salad. OH MY you know what, WOW! When Chef delivered the salad and told me what it was dressed with I was so excited because I have just this last spring purchased both citrus trees for our home garden.
For anyone that does not know the Myer lemon is sweet instead of sour so you can make lemonade (for some) without sugar, think of the difference between a Key lime and a New Zealand lime. The Moro blood orange is a seedless sweet orange from the Mediterranean.
I cannot tell you how perfect this salad was, the dressing was sweet with a hint of citrus and very lightly applied, so it was not overwhelming. The basil oil was put toward the edge of the plate so as to not drown the leaf lettuce, my kind of eating. I then asked Chef if I was receiving another dish because I thought I had only ordered the veggie platter and he informed me that I was. Realizing that I had discussed a salad with Kin I chalked it up to lines being crossed and truth be told I am glad they were, my meal was better for it.
After my first course had been bagged for a late evening snack (you know it!) there was more giggling with an even greater appreciation for what they were pulling off, then came the main course.
Chef Aaron escorted my meal to our table and proceeded to explain. He had created five sections to my plate. Two sections were of baby Russian purple and baby yellow potatoes (I think those were the varieties). They had been steamed and lightly tossed with garlic, onion and Truffle oil. So simple and yet so delicious! The other two portions were steamed greens over a potato cake thing, this where the description gets difficult. They looked like a wedge of tofu that had been browned but it was all potato. It was soft yet firm enough that it held its shape even after I cut into it. it had a simple flavor that was perfectly complimented by the steamed greens that draped over them. Down the center of the plate ran a perfectly steamed portion of greens (I do not remember what kind) with a delicate hit of an oil sautéed flavor. Now I know that he gave me all of the details of what the flavors were, but he lost me at hello! I could only dive in.
Half way through the meal Kin walked by and somehow in conversation dessert came up, he announced that they were making something special for me. So at this point I was getting a three course meal when I had only ordered a main course, having no doubt that I had the option to decline, I didnt. It became clear to me based off of the salad that this meal would rival any meal I have ever had at Disney and so having told Chef he had free rein, I got comfortable and ready.
After removing the snack for later # 2 (actually I made a killer omelet with the left over veggies in the room the next morning), Kin handed both Mike and I a dessert menu. The dessert that they had chosen for me was the sorbet filled meringue thing with fruit and yummy ,yummy with more yummy. I do not remember what all was in it, but I was wise enough to have listened to Kin, on his suggestion I asked that it be accompanied by the glass of Champaign they had suggested on the menu. If you ever get this dish and alcohol is not an issue, get the Champaign with it. Had I not listened, this would have been way too sweet for me. The Champaign is very dry and is nicely balanced with the sweetness that the desert carries. Now I rarely get desert and I do mean rarely, I ate almost the whole thing as it was so good. As my general rule, I might get a salad and main course without dessert. This restaurant warrants a light lunch in the day with the full intention to indulge during dinner. Realizing this fact early on in the meal I cannot tell you how much I enjoyed myself that night. It was one of those Disney nights where everything is perfect, especially the meal.
After picking up the dessert dishes I insisted on speaking with the manager on duty. Soon General Manager Doug Draper came to the table and after listening to my high praise, he insisted that next time if we give them more notice they could have an even more impressive meal for me (you know I am taking advantage of that), oh yah did I mention this entire meal was prepared on the fly!
Well I am sure I do not need to tell you we will be returning to bluezoo often, I have even gone as far as to tell Mike that I am willing to forfeit two signature meals to balance the cost of this one, as I said for V&A.
So for a brief overview, they do play Rock N Roll but quietly and the hostess attire does have a sexy look to it so if you are someone that is offended by this I would go take a tour of the restaurant before committing to a reservation (this might seem unnecessary to some, but I can easily see someone being offended). For what it is trying to be and how they deliver it, this place ROCKS!
In short, bluezoo is the Rock N Roll version of V&A.
Happy Dining!
Mrs. DVC Mike (and proud to be)
One final note- I do apologies for the lengthy posts I write, it is just the way I am.
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Holiday dinners there and CAN'T WAIT! 
