New restaurant at Swan/Dolphin?

[minster22]

Last spring I heard rumors that Todd English,a chef out of the Boston area, was opening a new restaurant in the Swan/Dolphin hotel complex. Anyone else hear anything about this? I am pretty sure it was either here on Deb Wills site. If I remember correctly the opening was supposed to be in September 2003. I loved the idea of another good restaurant in the YC/BC/BW area!!!

 

[dgaston]

The husband of the manager of my colleges' bookstore is involved in opening something like the "Blue Moon" targeted for November.

HTH

 

[halfway there]

Apparently, they have boarded up the Coral Cafe at the Dolphin so maybe this is where it's going to be?? I didn't see anything about it on Deb's site. Anybody know what kind of restaurant it will be?




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OK Found it!! Look here:

http://www.wdwinfo.com/newsroom/newsdetail.htm#1063035306

Boy, am I really bored!!

 

[wdw_dine_junkie]

I found this on Orlando Sentinel's site. Although it is a bit older. It looks like from the other references I have found on the web that the restaurant will be named blue zoo. I am looking forward to this. We had a fabulous dinner at his Las Vegas restaurant Olives.

http://www.orlandosentinel.com/ente...02dec27,0,4839400.story?coll=orl-caldiningtop

I wonder when they will start taking 90 day PSs?

 

[minster22]

Thanks for the replies...I thought maybe it was just wishful thinking on my part but it seems as though it is true, just a matter of time.

 

[Rhonda]

This is from our news page, right here on the DIS:

Rotating restaurants

Boston chef Todd English is slowly wending his way to Central Florida, where his latest restaurant, bluezoo, is experiencing construction delays at the Walt Disney World Dolphin.
The room, formerly the Coral Cafe, is getting a complete makeover by architect Jeffrey Beers, designer of dozens of high-end L.A. and New York restaurants, as well as Jiko and Boma at Disney's Animal Kingdom Lodge.
"We're going for a hot, New York-style look with a fairly simple lunch menu and a really wild dinner selection," says Menzie Heroian, the hotel's director of food and beverage.
He vows the 300-seat project will be wrapped up before Christmas.