And so the final chapter begins...
Flying Fish
10/2/09
This was one of the best meals weve ever had. And as such, Ill be deviating from our normal dining review template. It is worthy of such thoughtful consideration. We had ADRs for 1800, on 10/2/09. Flying Fish (FF) has a menu board outside the main doors. Several times, while waiting for the Boardwalk Bakery to open, we began our reconnaissance. FFs food is so fresh, they possess no freezer, or so weve been told. One must be mindful, as the menu can change.
We have absolutely no notes from this meal. I doubt we have photos, either. This meal, paid out-of-pocket, was what we considered our Anniversary meal. It was our evening to enjoy good food, good service, a show kitchen, and the company of each other.
FF has a show kitchen, with about a dozen seats around the edge of it. Theres also a bar, on the other side of the channel that leads to the kitchen area. Wed never asked to be seated at the kitchen before, and wanted something different for this special evening. After, checking in, we were called to the counter, where I asked if there was room up front. They replied that, indeed, there was. If numbering the seats from left to right, we were in seats 3 and 4. We were informed that there was a convenient hook next to each position, for the purses of the ladies.
Another couple, from Rochester, New York, was already seated in positions 1 and 2. Theyd just flown in that day, and were beginning their Food and Wine vacation. On the other hand, we were enjoying our last evening at Walt Disney World. When staying at the Beach Club, FF is our last evening tradition. They were very nice, and we enjoyed pleasant conversation throughout the evening.
Upon being seated, we were presented with our customized Happy Anniversary menus. Theresa, our Cast Member for the evening, was informative, attentive, and present when you needed her. She informed us that shed be bringing out complimentary Champagne to celebrate with, if it was ok. Of course, it was. She explained the choreography of the kitchen before us, and that we were welcome to engage the kitchen staff in conversation.
We took our time with the menu, and then Christine reviewed the wine selections. Ultimately, she selected Benziger Chardonnay for the 2 of us. Theresa returned with bread, and the Champagne. Not satisfied with the quantity remaining in the open bottle to pour, she opened a fresh one for us. It tasted much better than the Hollywood Brown Derby glasses wed enjoyed. The wine was pleasant, $10 per glass, and a generous pour. Id enjoy it again.
For dinner, Christine chose to start with the Fresh Mozzarella and Tiny Heirloom Tomatoes. It was served with 8 year aged Balsamic, peppercorns, basil, and extra virgin olive oil. Chris was completely pleased with this beginning. For her entrée, Chris selected the Chefs Thunder: Panko and Sesame Crusted Florida Triple Tail. It was served with Laughing Bird Shrimp, Stir Fry Seasonal Vegetables, Asian Greens, and Salsita Tropicale. It was a flaky fish, and not overwhelmed by the crusting. She enjoyed every bite. For desert, she selected an apple tart. Even today, shes sliding into her happy place, just recalling this course. At some restaurants, desert is an afterthought, but not at Flying Fish. You could tell that they put as much effort into desert as they do for the other courses. It wasnt just an attempt to separate gluttonous diners from more money.
Next: what Sean ate. The show kitchen hard at work. Interacting with the kitchen staff.
It took me a while to eat what I could, as it was every bit 2 scoops (and more). I'd recommend it, for your money's worth. 
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