Monday, May 28th - They Soar Through the Air with the Greatest of Ease, Those Tasty Young Fish on the Flying Trapeze..."
The old plan, formulated late last year, was for Jay and me to have dinner at BlueZoo over at the Swolphin. But some recent dicey reviews of the restaurant coupled with konstant kudos for Flying Fish gave me pause...and a few weeks before we left for Florida I canceled BlueZoo and replaced it with a reservation at FF.
I must give a big shout out to Shovan because her wonderful review of Flying Fish, with mouth-watering pictures I might add, helped me make the switch. It also didn't hurt that she mentioned FF offers a Champagne flight.
Look, both legs...kind of.
Getting to Flying Fish from Saratoga Springs gave us another chance to test the strength of our combined problem-solving skills after indulging in Espresso Chillers at the pool all afternoon. We decided that we would catch a bus to Epcot and walk through the park, exiting via the International Gateway on our way over to the Boardwalk. If I thought we were on the receiving end of some weird looks on Saturday night all cleaned up for Jiko, it was nothing compared with the giant eyeballs we got while walking through Epcot...was it the tennis-shoes / sundress combination or the missing leg that caught the eye of so many guests? We'll never know...
In retrospect it might have made more sense to walk over to Downtown Disney and catch the bus for the Swolphin, Boardwalk, Beach, and Yacht Clubs, but we were concerned about the size of the crowd that might be waiting for that particular bus - we know from experience that it can get big fast - so we opted for the "constant motion" travel method as opposed to hurry up and wait...and wait...and wait. Apart from the health benefits of all the extra walking, the "constant motion" travel method guarantees that I feel much less guilty when I order half the dinner menu, a cheese plate, several drinks, and a plethora of desserts.
And now, without further mumbo-jumbo...
Flying Fish Cafe
This is the outside of the restaurant as seen from the Boardwalk area (picture courtesy of the DISboards because we were too dumb to think to take one ourselves).
Our reservation was for 7PM - we expected the place to be packed, but it was only about half-full. We assumed that because it was Memorial Day most people were hanging at the parks eating Dole Whips and Turkey legs. Good for them - less people at Flying Fish means a more relaxed dinner for us...
we hope.
Here's an interior shot of the restaurant:
It's like a carnival for fish!
We were seated near the middle of the restaurant at a cozy little table for two - the bar was almost directly behind me, but I was separated from it by a nice half-wall. The open kitchen was behind us and to my right, so if we wanted to crane our necks and check out the action we could. We had a great view of the entire restaurant from where we were seated and could also see out the front windows to the Boardwalk area, which seemed to be growing more and more crowded with each passing minute.
Our waiter, who was great but whose name escapes me (I'm really bad at remembering names when I only see a person sporadically for a couple of hours), presented us with dinner menus, wine lists, specialty drink menus, and the cheese plate choices of the day. I asked about the champagne flight and much to my disappointment was informed that the restaurant had just recently scrapped that option. Oh, I was sad...I had so been looking forward to a nice fishy dinner paired with three different champagnes. Whatever was I to do?
Order a specialty cocktail and soldier on, that's what you do! I didn't think to take a picture of it, but I ordered the Red Snapper - Stoli Raspberry Vodka, Crown Royal, and Amaretto with a splash of cranberry juice. I chose this drink because it seemed like a mix between a Cosmopolitan and a Manhattan, two of my favorite drinks. This was an excellent selection and it was served in a full-size glass - not a bad deal for $8. I was able to make this drink last through the better part of the meal.
You may profess amazement at my ability to nurse one drink through a two-hour meal, but there was another reason...I must have had the charm-o-meter running full blast that evening (or I flashed some unintentional free-drink cleavage) because right after we placed our drink and appetizer orders our waiter re-appeared with two complimentary glasses of champagne!!
Happy Anniversary!
I've said it before and I'll say it again: wear your buttons! You just never know what lovely little things may come your way.
I must confess to one other small disappointment this evening - the Flying Fish menu that I had reviewed before we left home included She-Crab Soup, which is a Charleston, South Carolina specialty that is at its best in the spring, or so I've been told. I have always wanted to try this dish and was planning on ordering it for my appetizer only to find out that all the She-Crab Soup had been eaten in a fit of despair by the same individual who was forced to pull the champagne flight from the drink menu.
If it had been me I would have sucked down all the champagne instead.
Well, when you can't get crabby soup, go with the next best choice, which is the crabby patty!!
Peeky Toe Crab Cake
The menu doesn't specify what type of crab is actually used for the crab cake, but I'm here to tell you this thing was almost nothing but crab and it was huge. It was served with Flying Fish Slaw and Ancho Chili Remoulade. I scraped off most of the hot sauce and let Jay eat it and the slaw when he sampled the crab, but as crab cakes go this was really tasty. And do not mistake me for an expert on crab cakes...or any kind of crab for that matter. As far as I know, the only crabs that are indigenous to Missouri are the ones you don't discuss in polite company.
Jay opted for a soup for his appetizer:
Maine Lobster Bisque
According to the menu this bisque is served with Blue Crab Salad, Chive Oil, and Petit Croutons. That is the "stuff" you see floating in the soup. I did try this and it was actually pretty good. I am not a lobster person, but I have been known to enjoy a lobster bisque on occasion. This was excellent, and Jay and I were quite pleased with both appetizer selections as we shared back and forth across the table.
I struggled a bit choosing my entree. I was very curious about the snapper, but both Jay and I thought that might be too daring for me. I'm not really a big fan of salmon and none of the other menu options were really jumping out at me. In the end I chose this:
Fines Herbes-crusted Alaskan Halibut
It's served with a fricassee of young vegetables, celery and tarragon emulsion. I think I would have liked this better with fewer herbs and less mucus-colored emulsion. The halibut was actually quite good once I was able to uncover it - light and flaky with a mild flavor - I just didn't care for the sauce. But I tried something new and that's a huge step for this cranky crohn!
Jason ordered exactly what I thought he would...
Potato-wrapped Red Snapper
This dish is served with a creamy leek fondue and a red wine butter sauce. From a purely selfish perspective I was really happy that Jay ordered this because I'd been wanting to try it ever since I read Shovan's review, but I also knew that it wasn't something I'd probably order myself. And it was very good, but perhaps a bit too fishy for my personal taste. To my mind the most interesting thing about this selection is the way that the snapper is cooked inside of the potato - it's almost as if it's wrapped inside of a perfectly prepared potato pancake. The flavors of the wine sauce and the leeks mesh really well with the snapper and the potato - it's easy to understand why this is the restaurant's signature dish.
And let's talk presentation for just a second, Dr. Suess would be proud. One fish, two fish, red fish, white dish!
At this point you wouldn't think we had room for anything else, would you?
The night is young my friends, pull up a chair! We had been eyeing the cheese selection since we first read through the menu after being seated. And it's quite common to share a cheese plate prior to indulging in dessert(s). So, for a mere $15 we went ahead and requested the Chef's five cheese selections for the evening, served with raisins on the vine, fig compote, and honey comb. This was also served with a separate plate of tasty bread crisps, which we neglected to photograph.
Cheese, glorious cheese!
I think I've got these in the right order, but I could be wrong on one or two, so pardon my faulty memory in advance. From left to right with some descriptive assistance from the evening's menu...
Rogue River Blue - This is a naturally rinded cheese and the aging process imparts flavors from the Rogue River Valley (wherever that may be). The result is that the natural molds that form on the cheese lend flavors of wild ripened berries, hazelnuts, and pears. I'll take your word for it, Mr. Chef, because I don't eat blue cheese. Jay got this one all to himself and was very satisfied.
Sofia - This is a hand ladled goat cheese that is produced in Indiana. It is marbled and layered with vegetable ash; the texture is velvety under its rind and as it ripens it supposedly becomes more dense. It has a delicate, slightly sweet flavor. I'm a big fan of goat cheese, believe it or not, and this was excellent! I really liked it paired with the raisins.
Flixer - This is a very rare cheese that is made by only one cheesemaker in Switzerland. The rind of the 6-pound wheel is similar to a Gruyere, but this cheese is made from sheep's milk - it has delicate chestnut and savory flavors that melt into a creamy aftertaste. This was terrific - really good by itself and quite tasty with both the raisins and the fig compote. Jay also liked it with the honey comb, but I don't do honey so I can't really comment.
Fiscalini Farms Bandage Wrapped Cheddar - This is a raw cow's milk cheese produced in Modesto, California. It's made in the traditional way - by stacking the curds; the flavor is described as buttery, savory, and grassy. An interesting note - this is one of the only American produced Cheddar style cheeses to win awards in England. How 'bout that? Again, this was a pretty tasty selection, although I found it a little thick...it seemed like it coated the inside of my mouth and didn't want to go away. I like a cheese that lingers a bit but I don't want it taking up permanent residence in my molars.
Pleasant Ridge Reserve - This is another raw cow's milk cheese, this time produced in Wisconsin. It is "extra" aged 12-18 months and is made from a single herd giving the milk a highly nutritional value. It has a smooth, subtle flavor rich in fruit and hints of olives and herbs with a tangy finish. This cheese is Wisconsin's rival to France's best Beaufort Cheese. I really liked this cheese a lot - great flavor and texture.
This may have been the single-best cheese plate we tried all week. It's certainly the one that made the biggest impression on both of us. We couldn't have been more pleased with the selections and the presentation - we give Flying Fish's cheese plate five Cheez-its out of a possible five.
Anyone hungry for dessert? We decided to show a little restraint and share, or so we thought.
We ordered this:
Cappuccino Panna Cotta with Vanilla Cognac Foam
Look...it comes with macaroons! Although it's really just a meringue cookie, I don't care for macaroons... seems like all I can ever taste is the almond paste or almond extract that's used in the baking process. But they're cute little cookies, aren't they?
As for the real dessert... yum-didley-um! Jay and I are big fans of panna cotta and have been known to make it at home. This was a terrific spin on a traditional dessert - still very light but with a nice hint of coffee and the "foam" on top was a great touch. It looked just like the froth you'd expect to see topping a cappuccino, but it was cool rather than warm, with just a hint of vanilla. A very subtle taste combination and great presentation!
And then, our friendly neighborhood waiter showed up with second dessert. My God...people really do think we're hobbits; and I even shaved my feet before dinner to make it less obvious!
Creme Brulee...you will eat it!
A very nice family seated at the table next to us offered to take a picture of Jay and me with the restaurant's
second anniversary surprise of the night. I wish I looked a little less bleary, but Jason still looks great, doesn't he? He single-handedly saved this picture with his handome good looks, because I look like I'm about to pass out in the dessert.
There's not a whole lot to say - it's creme brulee and if prepared properly it speaks for itself. It was very good and very light and it was definitely big enough to share. I rarely order creme brulee as a dessert, but this was quite tasty, so if you're a fan of this dish I think you'd be pleased with it as your dessert choice.
And so, in long-winded conclusion I would just like to say this: Flying Fish is awesome! Anniversary kindnesses aside, the service was great - prompt without hovering; and the food was incredible - tasty and inventive. Thank you Shovan for unintentionally steering us toward this restaurant. Hands down this was the best meal of the week, excluding Victoria and Albert's since that would be like comparing apples to oranges. We will definitely be headed back to Flying Fish in October.
As for the anniversary magic that we received, Jay and I aren't sure what we did to deserve it other than wear our buttons, but we were very grateful nonetheless. We were fortunate to be on the receiving end of some very thoughtful gestures on this day and it really did help to make our trip even more memorable.
Thanks for reading - I appreciate it more than you know!
Very good. I have only been to the coast a couple of times since Katrina. The casinos are certainly doing well again. The coastline has changed so dramatically. We use to love to drive along the beach and look at the beautiful houses. Everyone of them is gone. Still unbelievable. 
I know my other kids would love to wear buttons, but their birthdays are in February.
But the description sounds good. I just don't know if I could eat cheeses with descriptions like, "the natural molds that form..." "buttery, savory, and grassy" And what the heck is a vegetable ash? Is this what is left after you cremate the vegetables? You are so much more cultured than me. While I'm asking dumb food questions, what exactly is Panna Cotta?
To this day I refuse to eat where there is outdoor seating unless the weather is absolutely perfect. When he asks why, I mearly say "the Epcot incident" and he gets very quiet.
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