Tuesday September 1
To start off in Dr. Seuss style:
I do not want a crème brulee.
I’ve had one every single day.
I had one at the Flying Fish,
At Wolfgang Puck’s in foil dish,
Brown Derby served me one as well
I think I’m in crème brulee hell.
The motto I will use today
Is “just say NO to crème brulee”
Coral Reef
Before you go to Coral Reef, if you have some time drop into the Seas pavilion and spend some time communing with these fine finny fellows before you have them for lunch.
This guy is apparently called a French Grunt. I could not hear him through the aquarium wall so I am not sure if he was either grunting or speaking French.
You might even find Nemo, wherever he's been.
Coral Reef is really a beautiful restaurant. I will say I have never seen so many little children running through a beautiful restaurant, or climbing up the walls near the aquarium. I think that because there is an aquarium in the restaurant parents become oblivious to the children’s treating the entire place like a playground. No children climbed up on my table but there was a kid behind me who flipped his pizza onto the floor (they brought him another one).
But they did put me on the first level by the tank. Here is my tank view:
That’s the biggest grouper ever in the lower right corner. They should call him Super Grouper. This tank always reminds me of the fish tank scene in Monty Python's Meaning of Life. "Hey look! Harold's being eaten!"
And then there was the Ocean Floor Show.
Get a load of this guy. He knew more scuba diving parlor tricks than I thought existed. They're not supposed to have ham in a seafood restaurant.
Because I’ve noted the foodies seem interested in the pour sizes, here is the glass of Fess Parker riesling I got.
The entrée was the Blackened Catfish served over Pepper Jack Cheese Grits, with Tomato Marmalade and Basil Oil.
I do like that they did genuinely blacken the fish but would have liked a bit more spice. It’s a well earned Lisa
Dessert: Almond Gelato with Granola-Marshmallow Cookie and Peaches. The server recommended the crème brulee. No thanks…
I liked the gelato. The cookie on the bottom appeared to be made with Honey Bunches of Oats (didn’t look like granola to me – there were flakes) and the biscuit thing on top? It was made with almonds, honey and peaches. I could have eaten 10 of those. The biscuit put the dessert over the top to Full Monty status.
A very nice and light lunch that fulfills a personal motto: Fish are food AND friends.
Here’s another margarita. This one is the pina (pineapple) and chipotle marg. That is chipotle foam on top. It’s my favorite so far, although it still doesn't knock my socks off, so another Lisa. But I’ve been challenged to come back and try the avocado one so maybe I will get to try the food at the Ditch tomorrow.
California Grill
California Grill has a lounge. It’s got a few tables and chairs. If there’s some room in the lounge, you can go up and order from the full menu there.
I love the flatbreads so I stopped by to see if they had a chef’s special one – and they did – so I went up to visit the lounge. Some of the tables are windowside and have the best views. This was my view when I sat down:
This was my view when the storm came in:
Servers Jennifer and Rachael take good care of the lounge squatters. You can order whatever you want. So here’s the first order I put in: Sashimi.
From the left: Yellowfin tuna, salmon and hirosama. Plus seaweed salad, pickled ginger, soy sauce and wasabi. This fish is like buttah.
Full Monty Burns for the raw fish!
Here is the latest chef’s special flatbread: Roasted Spiced Chicken with Guajillo Peppers, Cotija Cheese, Corn Salsa and Cilantro-Lime Cream.
Was this good or what. The little dusting of chili on the crust worked, too. Full Monty again
Dessert? Of course, I'm on vacation. Yes, they had a crème brulee. I ignored it. They also had an item called Fig Delight: Fromage Blanc with Port Poached Fig, Cassis Puree and Fig Sorbet.
I love figs. This was like the Big Fig Newton goes uptown. AND it had cheese. Full Monty Trifecta
And to drink with the Big Fig – The Mount Gay Rum “Extra Old” caught my eye on the cordials and brandies menu. It’s like brandy made from rum. And it’s Extra Old and I just had a birthday.
Not only that but if you hang around the California Grill Lounge long enough, when the storm clears you can get this view (only clearer, assuming you are there when the window isn't still wet)
Tomorrow: The single most overhyped meal in all of Walt Disney World...
I hope eating with the fishies is fun for you!
