- Joined
- Mar 7, 2010
- Messages
- 3,876
I'm getting excited to make my ADR's for our upcoming December trip. What can I say other than the focus is fish - Hook, Line & Sinker.
We stayed at the Dolphin this past April, but my family will be trying out the Boardwalk Villas in a few months. This past vacation, some of my family peaked in to the Yachtsman Steakhouse and were so impressed with the ambiance, that it made for an easy selection for our first night on our next excursion. Of all the places where we're planning to dine, this is the least fish oriented; ironic, since Yacht is in the name.......
Back in April we ate at Kouzzina instead of Flying Fish because my Dad knows about Iron Chef Kat Kora and thought it might be a hoot to finally eat at an Iron Chef establishment. The food was good, but we knew we'd be eating at Flying Fish on our next outing. I cannot wait to have the Red Snapper wrapped in Potato with Red Wine sauce. When this dish was debuted by NYC Chef Daniel Boulud, it was considered a 'sin' to put red wine with fish - the food world has come a long way since then.
I asked my parents if the they'd prefer the menu at Chefs de France or Coral Reef. Without any coaching from me, they selected Coral Reef for what they hope will still be available in the winter - Butterscotch Creme Brulee; I'm hoping for the Steamed Mussels and Rainbow Trout. Either way, the dining room inside a fish tank should make for another memorable meal.
It's gonna' be Christmas time and no visit to Disney would be complete without seeing the amazing Gingerbread House inside the Grand Floridian. More importantly, Narcoossee's is my step-mother's favorite restaurant and she wants another crack at the steamed Maine lobster. I am looking forward to seeing if the Calamari is as good as I remember - the best I've ever had.
We saved what was our best for for last. BlueZoo became my new favorite last month and we had to go there again. The Lobster 'Cantonese' will be shared this time along with the Tempura String Beans. If I'm lucky, we can have dessert this time....unless my Dad wants ice cream from The Fountain.
On each consecutive trip we become more and more selective with our dining choices. Either way, we are attached to Signature restaurants - Hook, Line & Sinker.
We stayed at the Dolphin this past April, but my family will be trying out the Boardwalk Villas in a few months. This past vacation, some of my family peaked in to the Yachtsman Steakhouse and were so impressed with the ambiance, that it made for an easy selection for our first night on our next excursion. Of all the places where we're planning to dine, this is the least fish oriented; ironic, since Yacht is in the name.......
Back in April we ate at Kouzzina instead of Flying Fish because my Dad knows about Iron Chef Kat Kora and thought it might be a hoot to finally eat at an Iron Chef establishment. The food was good, but we knew we'd be eating at Flying Fish on our next outing. I cannot wait to have the Red Snapper wrapped in Potato with Red Wine sauce. When this dish was debuted by NYC Chef Daniel Boulud, it was considered a 'sin' to put red wine with fish - the food world has come a long way since then.
I asked my parents if the they'd prefer the menu at Chefs de France or Coral Reef. Without any coaching from me, they selected Coral Reef for what they hope will still be available in the winter - Butterscotch Creme Brulee; I'm hoping for the Steamed Mussels and Rainbow Trout. Either way, the dining room inside a fish tank should make for another memorable meal.
It's gonna' be Christmas time and no visit to Disney would be complete without seeing the amazing Gingerbread House inside the Grand Floridian. More importantly, Narcoossee's is my step-mother's favorite restaurant and she wants another crack at the steamed Maine lobster. I am looking forward to seeing if the Calamari is as good as I remember - the best I've ever had.
We saved what was our best for for last. BlueZoo became my new favorite last month and we had to go there again. The Lobster 'Cantonese' will be shared this time along with the Tempura String Beans. If I'm lucky, we can have dessert this time....unless my Dad wants ice cream from The Fountain.
On each consecutive trip we become more and more selective with our dining choices. Either way, we are attached to Signature restaurants - Hook, Line & Sinker.
