Restaurant reviews

[Docsknotinn]

We just returned from our trip and we thought we would share our restaurant reviews with everyone.

The Flying Fish, This was our first dinner. We were overall a bit underwhelmed with the boardwalk in general but the Flying Fish is very attractive from the outside and a stand out addition to the Boardwalk. As you approach the restaurant you can smell the smoke from the oak fired grill. This got my mouth watering. The restaurant is right at the boat launch if you come from the Epcot resorts, MGM or Epcot. The interior is well deseigned even by Disney standards. Its fun and whimsical with plenty of window tables. You can watch people on the boardwalk as well as the Chef's as the kitchen is open. The menue has a nice selection. We both chose the "Peeky Toe" Crab cakes ($14) and the signature entree of Potatoe encrusted red snapper on a leek fondue with a red wine reduction (beurre rouge). $32.
The crab cakes were good. DW liked them but I did not really care for the taste. They are eclectic and not a tradtional Maryland crab cake. Firstly they are breaded in a panko bread crumb which is course and sweet. This has the taste of unsweetened coconut. The cakes are also deep fried and served with a sauce. A good sized cake and a fair value. I do not suggest theese for any one from Maryland or any true traditional Crab cake lover. There are several other very nice appetizer selections to choose from. If you do not have any pre-concieved expectations of your crab cake then you will enjoy this one.
The snapper for me was a dissapointment. The presentation was not very appealing. The snapper is wrapped in potatoe which is then browned, sat upon a leek fondue which is on the Red wine and butter sauce. A very flat unappealing brown presentation with no other garnish. The fish itself was very good. The leek fondue was bland and many of the leeks were tuff. The sauce was simple and ok.
We both would gladly return to the Flying Fish and if it fits into your plan we both reccomend this one. We would however, avoid the signature dish and opt for a simpler item grilled over that marvelous oak fired grill. We left wondering why we hadn't ordered a steak or better yet the Oak Grilled salmon ($18).
I'll post more reviews soon.

 

[blanq]

Thanks for your review of the FF! Yours is the only other review I have read, besides my own, that indicated the Potato-Crusted Snapper is not "all that." I actually liked the fish, but the leek sauce is out of place with it and they served so much of it. It is like it is side dish rather than a sauce. I note you did not try the signature dessert, the chocolate souffle. If you go back to the FF, I would suggest avoiding that as well. Most everyone here raves about that dessert, but I found that the chocolate was too dark and overpowered the sauce that you couldn't even taste the sauce. The Banana Napoleon, on the other had, is to die for! We, too, would give the FF another try...my DH's meal was wonderful there, and we thought the service was some of the best in WDW.

 

[Docsknotinn]

We would certainly go to the Flying Fish again. I'm not a big dessert person but DW gives the desserts a test sometimes. The service at the FF was very good. One thing we always try to do at Disney is set dinner reservations before 6:30. That won't work for everyone but if you can eat earlier you will for the most part avoid the crowds and have better service.
Our second review is for Shulas Steak house on the lobby level of the Dolphin Hotel. We had a great meal here and really enjoyed the restaurant but we see this as a love it or hate it stop unlike so many others that seemingly have something for everyone. The restaurant is very elegant but masculine with dark wood, and even darker lighting. I have read several reviews about the menue on the football being over the top. I would agree. It only includes entrees. We suggest printing a menue before you go or at least read the printed menue in the lobby before you are seated. As a Executive Chef there are some things I really take notice of in a restaurant. Shulas place setting included silverware that really "felt" like silverware, nice stemware and Holly Cow what a steak knife ! We had a wonderfull waiter and the service was very, very good. We both had the Ceaser salad which was in a word....Perfect. We followed that up with the 24 oz. Porterhouse ($36). The steaks at Shulas are Certified Angus and Dry aged. We both gave the steak a big thumbs up as it was very tasty and cooked perfectly. We also had a side twice baked potatoe ($8) which was very good and enough to feed 2 easily. I read a lot of reviews about this one being pricey, and it is but then I guess we expect that to some degree at a resort. Two entrees, soft drinks, salad, potatoe and tip came to $140. The same at the FF was $120. More yes but not enough more to avoid Shulas if you want a great steak dinner.

 

[inky dinky doo]

Wonderful reviews! Thank you so much for taking the time to write them. I've wanted to try Shula's for the longest time, and I do believe you've pushed me over the edge. They're going on my list for "next time." Wish "next time" were a little sooner.

 

[wildernesslodgelover]

Thanks for the reviews! I agree....the Boardwalk is not as exciting as I thought it would be. We are definitely going to try FF! And as far as Shula's goes...I could have sworn they do not dry age their beef???? I could be wrong though. I thought I read that very few steakhouses dry age, and I read a list and Shula's was not on there.

 

[Docsknotinn]

Our final full service upscale review is for Jiko. DW and I are at slight odds over this one with DW giving it the thumbs up and myself wavering a bit. If you are expecting a traditional African decor in typical Disney style and theme you might be in for a bit of a suprise. I found the restaurant to be spartan and ultra modern. There are no tables that I saw with any sort of a view. The focus of the dining room is a smallish cooks station with a wood fired oven. I believe they make the flat breads at this station. This was a bit underwhelming for the focal point of the entire dining room. The kitchen is not open as Shulas and the FF. The wine room for private partys did look very nice. Every thing about the dining room was modern including the plates, tables and chairs. I always cringe a bit when I see a table or chair that does not look comfy. I was suprised to find the seating far more comfortable than it appeared. Service was very good and friendly.
We started with a appetizer selection that basicly included two of everything except for the flat breads ($20). This was a great way to sample everything. The food was very unique and creative. Most of the appetizers had their own sauces and all were very good with the lamb patis being the stand out for us. We were also served a naan bread with spiced butter that was interesting. For our entree we both chose the grilled pork tenderloin. This was done over a wood fire and it was very good indeed. Presentation was excellent. In fact every dish I saw coming out of the kitchen looked wonderfull. I found myself wishing I had tried the monkfish which looked very appealing. DW decided to try the chocolate flourless torte and I had a glass of South African port ($7.75). The port was wonderfull but the torte was a bit gritty and DW said she would choose a different dessert in the future.
While I found the decor stark and cold the food was very good and the service was everything I would expect in such an establishment. I simply found the dining room to be a bit unentertaining but DW does not completely agree. I'm sure we will see Jiko again in our future but it will not be my first pick especially when considering it is a bit out of the way. Our bill including tax and gratuity as well as soft drinks was $125.
I should also note that while many of the items contained unique spices and tastes nothing was hot or overpowering in any way. You do not need to be a culinary voyeur to enjoy the food here, most should find something on the well balanced menue to please.

 

[Uncleromulus]

Enjoyed the reviews!! Sounds like all 3 spots were worth visiting.

I agree with your take on the Boardwalk--could have done a lot more with it to make it more "authentic". And you are also on the $$ about the FF crabcakes. They are tasty-sweet in their own way, and as an appetizer they're fine. But they do lack the lump crabmeat and the delicate seasonings of the Md. variety.
As to JIko--funny how folks see things differently. I find the decore warm and inviting rather than stark and cold. And I say thank goodness for a "non-open" kitchen. The din from the restaurants with open kitchens can often be overwhelming and a more quiet spot is often appreciated. JIko does it halfway, with that small appetizer kitchen being out front--.
Glad you enjoyed the food!!

 

[Docsknotinn]

Jiko was quiet. Because we do try to dine early we are typically leaving when the hustle and bustle starts. I do not miss that on my vacation.
The food was good enough that in the future I may want to try Boma. I am not a fan at all of the buffet restaurant. I do not want to sound "snobish" but because of my work that just does not appeal to me. I like to be waited on when I'm on vacation. The food was unique enough that I would certainly rethink my position on that and give Boma a try. We have been to some fantastic Buffets in Las Vegas and the Atlantis hotel and Casino on Paradise Isle, Nassau, Bahamas.
The BW was really a shocker for me. I expected so many more shops including a Disney store. We didnt even see a cart with ice cream !
We did however enyoy walking there. If you stay at the Epcot resorts its a nice addition but IMO not worth seeing if you are staying elsewhere, unless you need a break from MGM and take the boat ride.
Its intersting that you mention the crab. I do not know if this is the case with Disney and as a former cast member and a true believer in the mouse I can only hope its not. In the restaurant buisiness overall the vast majority of "blue crab" used is not the Maryland blue crab. You will find canned "blue swimming crab" from places like tailand etc. This is not the same crab as a Maryland crab. It is not a bad product but it certainly does not have that sweet seafood taste like a atlantic blue crab. I believe the server said the crab cakes were made with backfin meat. To me a true crab cake is made with at least part lump meat. It has been many years for me but during the years I worked in the MK the quality of food we received to use was very high. I still find the food quality at Disney overall very high for an amusement park system.
In regards to the aging process at Shulas I'm sure our waiter said they were dry aged. In retrospect they did not have a dry aging room that is so chic at the moment with this style of steak house. I did pull up their web site and it simply says their steaks are aged. Many restaurants age beef by holding the sub primal cuts in a cooler while still in their kryrovac wrapping for a period of time. The steaks we ordered had a very distinct aged flavor. MMMMMMM. Even when you do find a restaurant that dry ages their beef they typically only do a couple of cuts. That's the one you want to try. Thanx for catching my over site.

 

[wildernesslodgelover]

Doc-I just recently read an essay by Jeffrey Steingarten, my favorite food writer. The essay is titled "High Steaks" and is included in his book of essays "It Must have been Something I Ate." I lent my copy to a friend of mine who just recently became a manager at a local Shula's Steakhouse. After he read the article, he said that he didn't like it because "it means we are doing things incorrectly." After looking through the article right now, I see that many steakhouses use a combination of dry and wet age, and the only two steakhouses in the country that still TRULY dry age for over a month are Peter Luger in NY and Bern's in Tampa. Other DO dry age, but they do it with wet aging also, which JS feels produces an inferior cut of meat (not that he knows everything LOL!) Still better than what you can buy at your neighborhood grocery store, though! So I am sure they were not lying when they said they dry age...I just misspoke...sorry!

Also, I really, really love the atmosphere at Jiko. And while I am no chef...I am a "foodie" and I LOVE BOMA because there are SO MANY flavors and different things to try. The buffet is worth it just for it's soups and desserts! I think it is the best value at WDW. I enjoy the mix of sweet and savory in dishes, and that seems to be what African food is all about. It actually reminds me of latin food, too...with a lot of cumin.

Thanks again for your reviews!

 

[Docsknotinn]

The other food service we tried worth noting was the San Angel Inn, Mexico, at the Epcot world showcase. We went during peak lunch without a PS and only waited about 15 minutes for a table. Here we both had a Ensalada Mexicana salad ($11.25). This was just wonderfull and a true bargain. The salad was in a fried tortilla shell like a typical taco salad, however thats where any similarities ended. The salad included cactus strips, a tasty but lite house dressing and lots of well seasoned grilled chicken as well as the usual salad mixings. Tip, entrees, tax and soft drinks were $32. More than counter service but then it was air conditioned with a very fun atmosphere. I strongly reccomend this one and at the price it really was worth every penny.
We of course made the trek to the MK for the Dole float in Frontierland. Gosh I wish they had those at all the parks !
The only counter service we tried was at the AK. We had coffee and a ENORMOUS rice krispy treat at the Tusker House. I think I sawe a peach dessert here that looked fantastic. We also had lunch at the Flame Tree BBQ. I have read mixed reviews about the BBQ here but I thought that at approx. $7 per sandwhich including baked beans and corn it was as good as counter service gets. We had a pulled pork BBQ and a grilled BBQ chicken sandwich. Both were very good. The one thing I would say with this one is DO NOT seperate your party. We did this as DW went to get a table and I stood in line. The problem was finding her afterwords ! The seating area for the Flame Tree is very large and on several levels. If you go all the way to the bottonm there are seating areas on the lake and you can see a new ride (Everest expedition ?) under construction. Looking at the sheer size of it and seeing where the tracks come out of the mountain it is going to be the biggest badest coaster in the system. When it opens you will still find me at the Flame Tree BBQ waiting for DW who will no doubt be on that one.

 

[Docsknotinn]

WildernessLodgeLover, I'm sure that the vast majority of steak houses that dry age do indeed use a combination of wet and dry aging. Nearly all sub primal cuts are purchased in kryrovac so some wet aging would occur. This would also be logisticly easier. I would certainly think true dry aging to be superior. One of my favorite restarants is in Montreal, Queue De Cheval (sp?). When you enter the building there is a meat cutting area on the right and a dry aging room on the left where you can see the steaks aging. In either event I'm a red meat lover so I'll try a steak just about any place any time. I'll have to look for that book. It sounds like an interesting read. Enjoy !

 

[pennyplanner]

Docsknotinn,

Thanks so much for posting.

My family is also not a fan of buffets. As a mom, I relish my dining experiences when I am waited on!

I like your advice about dining on the early side to avoid the craziness. This works for us on every vacation. Then we have the rest of the eveing to enjoy ourselves.

--penny

 

[Uncleromulus]

Docs:
I've had those "Peeky-toes" several times at FF. There may have been a stray piece of backfin in there , but it was hard to find.
Closest to the genuine Md. article I ever had at WDW was at Citricos-- there I found some backfin, but the seasonings were way off and it was fried way too crisp.
And I agree with the Everest note-I'll be "just looking" as well.

 

[Ron from Michigan]

Thanks for the terrific reviews. Glad you liked the food so much at Jiko's it is our favorite place to dine at WDW. I have always found the decor really great there so am sorry you did not care for it. I also had the Pork tenderloin on our last visit and it was fantastic.

 

[Docsknotinn]

I should say that when we arrived at jiko it was 5:30. The walls were really a blah brown and I think I took my first que there (yuch) but at around 6:30 they turned the lighting on and the walls turned a vibrant yellow and the light fixtures lit up as birds in flight. Much cooler with the lighting on but still very modern, just not my style but the food certainly deserves great reviews. This would be a great place to be adventuresome in trying a new wine.
We did grab lunch one afternoon at DTD. It started to rain so we hopped into captain Jacks. We had a crabcake sandwhich that was a more traditional crab cake but still no lump meat. Worth a try for you crab cake lovers !
My one regret is that I was so full after each meal I never had a piece of key lime pie all week.

Overall we were very pleased and had a great time in no small part thanx to many tips we found here on DIS. I did find myself wondering if someone is sleeping at the helm a bit. I should have expected to see more at the BW ( like cotton candy and ice cream!) as well as coffee kiosks in Italy and france on the World showcase. We also noticed that for some reason many of the stands in the world showcase charge .50 more for water and soda than the rest of the kiosks in Epcot. Go figure. After Soarin grab your drinks before you trek the world showcase and save a buck or two. :
The other thing we did that may be interesting to some is we took the behind the scenes tour ($24 but ask for the AAA discount !) in Living with the Land. We got to see them harvesting greens for the world showcase restaurants and how they make Mickey shaped pumpkins and gourds. It was very intersting and a nice break from the park. It's too bad they don't offer underground tours at the MK because there is so much underground I think many people would be shocked and thrilled to see that.
Many Happy Meals to every one !