Flying Fish or Yachtsman for dinner?

[guitarob]

I have had nothing but excellent meals at the Yachtsman. You can't go wrong there (in my experience). We're adding the Flying Fish to our list this year as we've heard nothing but great things. I think it boils down to what kind of meal you're looking to have.

For steak I'd go Yachtsman; for seafood I'd do Flying Fish.

 

[sfbank]

Never been to Yachtsman but Flying Fish is excellent! We eat there every trip Nascar girl and I also eat there on our girls trip every October with our gang of buddies. Can't wait!

 

[castle1]

Flying Fish gets my vote!

 

[BGK]

Shhhh!!! Don't tell everyone!

You might say I'm something of a regular at Flying Fish. I understand that one more dinner and they're going to put a nameplate on my regular bar seat.

The "Chef's Thunder" main course has been stellar each of the three (?) times I've had it. The one time that really stands out for me was "day boat" mahi mahi with rock shrimp. I usually consider mahi a throwaway fish: it's $5 a pound in Costco, so every dead-tired tourist trap in Florida has it on the menu. This fish was caught the day before off the Florida east coast and never frozen, and put everything else called "mahi mahi" to shame. The scallops with risotto are also a perennial standout.

Don't even get me started on the mussels appetizer. They always have to bring me a big spoon and extra bread because there's no way that deep pool of pesto-cream-with-fennel is going back to the dishwasher.

I think I need a moment...

If you're not a fish fan, the steak really is as good as everyone has said. When New Zeland lamb is in season (December to July), they have a rack of lamb which makes grown men weep.

If I can run up my post count a little more, I have some scrummy Flying Fish food pictures to post...

 

[DisneyFamily123]

Ok. Now your post cracks me up! I'm definitely gong twice next trip. I know DS5 would like sitting close to where they are cooking. Can I ask to sit there on deluxe DDP? I remember something about that being a special experience or something.

Shhhh!!! Don't tell everyone!

You might say I'm something of a regular at Flying Fish. I understand that one more dinner and they're going to put a nameplate on my regular bar seat.

The "Chef's Thunder" main course has been stellar each of the three (?) times I've had it. The one time that really stands out for me was "day boat" mahi mahi with rock shrimp. I usually consider mahi a throwaway fish: it's $5 a pound in Costco, so every dead-tired tourist trap in Florida has it on the menu. This fish was caught the day before off the Florida east coast and never frozen, and put everything else called "mahi mahi" to shame. The scallops with risotto are also a perennial standout.

Don't even get me started on the mussels appetizer. They always have to bring me a big spoon and extra bread because there's no way that deep pool of pesto-cream-with-fennel is going back to the dishwasher.

I think I need a moment...

If you're not a fish fan, the steak really is as good as everyone has said. When New Zeland lamb is in season (December to July), they have a rack of lamb which makes grown men weep.

If I can run up my post count a little more, I have some scrummy Flying Fish food pictures to post...

 

[padawans]

I loved them both. Both are probalbly my least favorite of the signatures(haven't tried jiko or hbd). I did like the atmosphere at yachtsman better. FF is much more casual. You can't go wrong with either one. Enjoy.

 

[BGK]

Ok. Now your post cracks me up! I'm definitely gong twice next trip. I know DS5 would like sitting close to where they are cooking. Can I ask to sit there on deluxe DDP? I remember something about that being a special experience or something.

The "low bar" is the seating area right in front of the open kitchen (as opposed to the "high bar," where the drinks are made). The "special experience" to which you refer is a chef's tasting called the "Chef's Counter." It's a five- or six-course menu with wine. It's not something one can get on any of the dining plans, as I believe it's $150+ per person with wine, somewhat less without. Seating for the Chef's Counter is at the first six seats, closest to the entrance, at the low bar. However, if no one has reserved the Chef's Counter, then anyone can sit there. In addition, there are another eight seats at the other end of the low bar which are open to anyone, first-come first-served.

Sitting at the bar I find considerably more enjoyable than a regular table. You can talk to the cooks and it's fascinating to watch everyone work. Also, if you sit at the end of the bar farthest from the entrance, then one of the regular bartenders (Craig or Lorna) will be your server, and I can't say enough good about them.