Overall Rating = A-
Note: All A ratings were given to superior gourmet food. A+’s were only given to food that actually made us make noises of joy. In my roommates’ case, anything that made her cry (in a good way) got an A+. Above average, very respectable food received B ratings. C’s were average food that was a cut above McDonalds. D ratings are of the processed, fast food variety and F’s are things that I would not feed my dog.
SERVER - (Hamid) Very efficient. Very good service.
NOTES: Last year Flying Fish was my #1 ranked restaurant. This year the Fish not only bows to last years #2 – Citricos but it flops into 4th position after Artist Point and Jiko. This is still a great restaurant, don’t get me wrong. Fabulous food. Perhaps it was the season (since everything is fresh) but the selection for my taste was not A+ caliber.
Appletini - $7 (D)
Cosmopolitan - $7 (B+)
Chilled Foie Gras “Au Torchon” with Poached Pear, Sauterne Gelee and Brioche - $16 (A-)
“Peeky Toe” Crab Cakes with “Flying Fish” slaw and Ancho-Chile Remoulade - $13 (A-)
“Hail Ceaser” Salad with Garlic Croutons and Parmigiano-Reggiano Crisp- $8 (A)
Frisee Salad with Pears, Crumbled Blue Cheese, Tangerine Vinaigrette and Honey Glazed Pecans - $9
(A)
Oak Grilled Wahoo with Caramelized Onion Risotto, Spiced Cider Glaze and Nut Butter - $24 (A)
Side of Creamy Leek Fondue
– (A+)
Handmade Autumn Squash Ravioli With Brown Sage Butter, Caramelized Parsnips And Pecorino Cheese - $18
(A-)
Potato Wrapped Red Snapper with Creamed Leeks and Cabernet Reduction (A) - $25
Scallops with Risotto (A-) - $27
Banana Napoleon with Crispy Phyllo Dough, Vanilla Creme Brulee and warm Caramel - $8 (A)
White Chocolate Pound Cake with Huckleberry Ice Cream, Strawberry Compote and Whipped Cream - $7 (A-)
Chocolate Lava Cake with Liquid Center, Tarragon Ice Cream and Raspberry Syrup - $8 (A-)
NOISE LEVEL – Loud. The tables are fairly close and due to a horrific Disney bus/transportation transfer experience, we were 20 minutes late for our PS. (It took 1 hour 25 minutes for us to get from Wilderness Lodge to FF). We had to nearly yell to hear each other across the table.
KIDS – ½ of the tables had kids but with the din of the diners, who would notice. Due to the proximity of the Boardwalk, there are always a high number of kids.
ATMOSPHERE – They did a remodel since I was last there. The previous design had more whimsy to it. More things for kids to look at. Now it’s a nuevo design of golden flying fish that lend a more “artsy” air of sophistication.
COST - Moderately Expensive
$$$
I am not counting this against the total score because it was replaced. This is the FF version of a Green Apple martini and it was nasty. It was WAY too sweet. If I wanted to drink cough syrup, I would have bought some at the store.
This was the replacement drink (no additional charge). It was good but a tiny bit on the sweet side. I wanted to boot that chick behind the bar right in the caboose and show her how to make drinks. But this is The Mouse and all my feral instincts seem to get sucked out of me once I’m on property. Maybe it’s something in the water or the air.
I love foie gras but have always had it seared, never chilled. This was a very large portion served like a pate. Eat this with a piece of pear and swirled in the sauce. Lovely. I would like to see more of a blend of flavors as the foie gras, while full bodied was a tad bland. I believe this is where the searing adds to the flavor.
Nice pieces of lump crab meat. Best if eaten with the spicy sauce. Without it, it is a bit bland.
Nice classic salad with a lovely presentation. This traditional dish was also served in the traditional manner (with the whole leaves laid out on the plate). The dressing was incredible. Pureed capers were added. My only issue was having to cut the leaves of lettuce. After the nasty bus ride, I didn’t want to have to work for my food.
(Rated 1st Place - BEST SALAD 2001)
Excellent. Although a bit more pear would be nice, this was a very nice combination. (Unfortunately I could not taste this dish since I am allergic to Blue Cheese but I took my roommates word for it).
This is a thick cod-like fish, seared rare. The risotto is a nice compliment. I was so full that it was hard to make a dent in this large dish. I personally would have liked it even less cooked, but I’m strange.
(Rated 1st Place - BEST VEGETABLE 2001)
I loved the creamed leeks soooooo much that they serve with the potato wrapped snapper that I asked for a side order. Probably one of the reasons I couldn’t eat all of my entree. FANTASTIC.
This was a wonderful dish for winter. The squash was hearty without being heavy. The cheese and parsnips added to the dish. Great.
The fish was fixed just right and wrapped in slices of potato that were cooked crispy (like a hard shell). The leeks were proclaimed amazing. They were tender and full of flavor. Bill, the waiter, was very happy to come over and tell us how they were cooked. He made it sound so easy. A must try.
The scallops were big, tender, not overcooked and plentiful. The risotto was a great accent to the fish.
Last years #1 dessert has fallen to #2 this year, knocked off by the cardamom chocolates at Jiko. But never fear, this is still one of the absolute desserts on property. This time it was a fairly large square of vanilla bean creme brulee that was topped by a crust of phyllo dough in a pool of warm caramel. I wanted to lick the plate. It was the most amazing taste experience I have had in years.
A healthy portion of pound cake. The tang of the huckleberry and the sweet of the strawberries hit the spot.
Now I must say that indeed Tarragon is an herb that should not be used in ice cream as a rule. However, the key to this dessert is combining all the flavors. In order for it to taste right have some lava cake (like a chocolate soufflé) with the ice cream AND the raspberry sauce all together on the spoon. The flavors then mend and it works. Pure genius. Now the dessert is small, don't think it's going to be like one of those Sundaes over at Beaches & Cream. For higher end desserts, you are paying for the taste experience, not the quantity.
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