We have a real treat for you as we head into the newly refurbished Flying Fish for our very first visit to this beloved spot!
More than most, Flying Fish has had a passionate fan base. And it’s funny, because at the same time, it tends to fly a bit under the radar. Even prior to its recent closure for refurbishment, you were much more likely to get a last minute advance dining reservation here than at some other signature spots, like California Grill. (Maybe that’s why the locals love it so much — they’re not fighting the tourists for a table.)
But we heard from you in large numbers during the reno. Passionate Fish fans continually asked us two questions: when will Flying Fish reopen? And will our favorite dishes (so many!) return?
Opening day turned out to be last week. As for the answer to the other question, you’ll have to read on to find out.
Join me as we have a look around the completely transformed Flying Fish, and then stick around to see all the details on the dishes that we enjoyed. Let’s go!
Atmosphere
While I love the charm and allure of the BoardWalk as night falls, we made our ADR early so that we could take full advantage of the good light for photos. And if you love the nostalgia of the super cool neon sign over the Flying Fish — good news. It remains nearly unchanged.
Super fans will quickly note one major difference. With the refurbishment, the Flying Fish underwent a slight change to its name. Previously, it was known as Flying Fish Cafe. Now it’s just Flying Fish, and the sign has been updated to reflect that — complete with extra fish added. As you can see from the above photo, the front doors have been updated slightly as well. The window muntins are now diagonal and echo some of the same motifs that you’ll see inside.
But when you step inside, you realize immediately how vastly the space has changed. Mirrors overhead are reminiscent of a vintage carousel, and the burnished metallic tones and charcoal grey offer a much more subdued feeling than the previous carnival theme.
To the left, you have access to AbracadaBar, Disney’s newest lounge. (See our review and first look here.) No more walking through a candy store in your heels to go to the restroom!
While the two connect, they function separately. Flying Fish has its own dedicated bar, complete with seating. We’ll show you more in a minute.
To the right of the check in area, you’ll see the long, narrow dining room. And if you ever dined at Flying Fish before, then you’ll be struck immediately by the contrast between the previous decor and the current look.
Before the renovation, the space celebrated the glory days of northeastern boardwalks, like Atlantic City and Coney Island. Flying Fish was filled with murals and over the top whimsical touches. That’s all been replaced by hues of burnished gold, charcoal grey, and rich royal blue. (It all feels very “bluezoo-y” to me now…anyone else feel that way? I know one of our Instagram followers mentioned it as well.)
The back wall previously featured a huge Ferris wheel in silhouette, and there were flying fish literally flying all over the room. Having a hard time visualizing? Check out this previous review for an idea of what I mean.
Now, you can see that the space has a far more sophisticated grown-up feel to it. But there’s still a touch of whimsy if you know where to look.
Glass screens give the room visual interest and echo the pattern of fish fins. The patterned glass allows for plenty of light throughout the space.
I spoke of the bar earlier, and here it is. Take a moment to take in the details. Amazing, right?
Beautiful tilework echoes the design of fish scales around the bar itself, while other tiles mimic the movement of water. Elegant lamps offer surface light, and bar chairs are substantial and comfortable.
However, the most striking features are the many, many wine bottles that are positioned around the top of the bar. There are dozens, but the effect is multiplied by well placed mirrors, making the whole thing look even more epic.
It should be your first hint that Flying Fish takes wine pretty seriously. If the empty wine bottles didn’t clue you into that fact, then the wine cases holding full bottles will drive the point home.
In some places, the displays serve another function — as additional walls, dividing the space without compromising light.
And this is another spot where Fish fans will see a startling difference. Toward the back of the restaurant, there’s a room to the left that opens into the main space. Previously, the area looked like the inside of a circus tent. Now, the space echoes the same sophistication as the rest of the dining area. Servers told us that the room could also be divided off for private functions.
But easily, the most stunning decor elements of the dining room redo are the bubble chandeliers and hanging glass fish.
Indeed, the enamel ceiling and the transparent pieces give you a feeling of being immersed in water. It’s very calming, but at the same time, you have a sense of motion.
The overall effect is truly stunning. We couldn’t stop snapping pics!
While much of the space has completely transformed, the restaurant still offers an onstage kitchen.
Previously, however, guests dining at the Chef’s Counter faced the action. Now, the “counter” is more of an area. Look closely, and you see that tables and chairs in this area look different than the rest of the dining room. Tables are bare and chairs are upholstered in leather.
Another centerpiece of the restaurant are semi-circular booths that run down the back middle. I’m pretty sure these are the same booths that were up front in the previous incarnation. I can’t wait to sit in one of these cozy spots.
Regardless of where you sit, you’ll find that seating is extremely comfortable.
And like I said, don’t count the whimsy out altogether. Frames and lighting that rival a museum in terms of elegance house some pretty awesome pictures. Danced with a fish lately, anyone?
Of course, there’s always diving into a teeny tiny tank of water. Or does the fish fly at the last minute?
The white tablecloths and slate blue cloth napkins contrast beautifully.
And check out the flying fish on the table candles!
With the refurb, Flying Fish also upgraded their china and flatware. It’s in the details, you guys! And this is simply gorgeous.
Okay — have you had your fill of the dining room? Time to move on to the main attraction!
Eats
We started by taking a look at the drink menu. Because of course we did!
Don’t you love how the specialty cocktails are divided into four categories? Choose from Bitter, Tart, Savory, and Sweet. Or don’t. Have one of each!
We decided to try two. We started with the Maple Bacon Peach Manhattan. Could you resist? We could not. The smooth, just-sweet-enough cocktail combines Bulleit Rye Whiskey and Averna Amaro with Maple Bacon Infused Grilled Peaches and Candied Bacon.
This drink was, in a word, perfect. It was strong without being overwhelming with flavors of the headline ingredients. And before it was all over, we nibbled up the garnish as well.
We also opted for a selection from the “Sweet” menu — the Pacific Island Punch. If you’re on vacay — and you know you are — then this is the drink for you. A mixture of Mount Gay Eclipse Rum, Disaronno Originale, and Guava, Papaya, Pinepple, and Mango Juices, this one went down every bit as easy as you think it did.
And this is where I mention — these drinks, er, hit the spot. There were three of us sharing two drinks, and we could all feel the effects.
With that said, it was clearly time to make a few selections, and so we did.
After we gave our (very wonderful and capable) server our orders, she brought us a little bread to enjoy while we waited. The housemade loaf featured flavors of Nori and Sesame, and was served with a softened pat of Housemade Cultured Butter. The loaf was fresh and flavorful, and we loved hearing that the staff paid such close attention to detail.
Soon, our appetizers began to arrive. We started with the Blue Crab Bisque, which featured Jumbo Lump Crab, Melted Leeks, Aged Sherry, and Tarragon Creme Fraiche.
We wanted to like this one more than we did. The flavors were well balanced with a pronounced flavor of Sherry, and there was a generous portion of Blue Crab in the soup. Still, we wanted it to be a little richer than it was. On the upside, this will be a hit with anyone looking for a light starter to kick off the meal.
A Tour of the Coast features Local Middleneck Clams, Rock Shrimp, Icy Blue Mussels, and Florida Coast Grouper Cheek, all ladled over a Celeriac Puree.
This was a universal hit with all of the seafood lovers at the table. We couldn’t stop eating the creamy sauce that made up the body of the stew, and all of the seafood was perfectly prepared; nothing was overcooked.
Next, we moved on to a non-seafood dish, the Korobuta Pork Belly. The slab of braised Pork Belly was served atop a Royal Gala Apple Slaw, which was a lovely foil to the richness of the meat.
Stacked on top of that was a Croquette with a filling of Pork Shank Meat and a Shirred Quail Egg. A Bing Cherry Gastrique provided a sweet and sour counterpoint.
This dish was gorgeous and utterly irresistable. We finished every bite.
Owing to the generous portions, we were already beginning to feel quite full. But there were entrees to experience still!
Because we are just as sad as you that the Char-crusted Angus New York Strip Steak seems to be off the menu, we decided that we had to try the Wagyu Filet Mignon.
It’s served on a bed of Okinawan Potatoes, Chanterelle Mushrooms, and Romanesco. We also noticed a generous knob of Herbed Compound Butter melting over the meat.
As we were taking it all in, our server appeared to pour a generous portion of Bordelaise Sauce over the top.
While the cut was a little thinner than I was expecting, the texture and flavor of the beef garnered rave reviews from my meat loving friends. This dish was a winner, and there was nothing left on the plate by the time we were finished.
We also decided to check out the Ocean’s Bounty Sustainable Fish. On the evening that we dined, the selection was Alaskan Halibut, and it was served with a summer Vegetable Melange and Potato Beurre Blanc.
One of my friends really prefers fish to beef, so she was in heaven with this one. To begin, the fish was fresh and perfectly cooked. But then, the Beurre Blanc! Is there anything better on the face of the earth? This creamy sauce, with just enough brightness to balance the flavors, is the perfect complement to fish.
Even the vegetables won rave reviews — especially the Golden Beets. The dish felt special without being heavy.
Sharing two substantial plates allowed for us to continue the exploration through the Dessert Course. A few of the Specialty Coffee and Cocktails were calling to us. But we decided to save them for another day.
And if you were a fan of the signature Trio of Concession Sweets, I have bad news: it’s no more. BUT — we did find some things to pique our interest.
We all enjoy a healthy appreciation for chocolate, so the Under the Sea seemed like a good place to start. It features Valrhona Manjari Chocolate Mousse with beautiful, artisan garnishes.
Behold, Chocolate Coral Sponge, Pistachio Sand, Milk and Sugar Foam, and a generous sprinkle of three different Sea Salts.
We appreciated the obvious artistry that went into this one. I especially liked the — surprise! — Foam! Luckily, this was more of a candy sponge than a liquid-y foam (which I hate). It melted in our mouths, and was just a super fun touch.
We also couldn’t resist trying the Florida Reef, which featured the bright citrus flavors of a Lemon Tart and Ruby Red Grapefruit Sorbet. Toasted Meringue and Florida Citrus Salad added even more to the dish.
Looks a bit like a Stegosaurus, yes?
While we weren’t wowed, it was a beautiful plate, and we thought the light dessert was a good ending to our rich meal.
And with that, it was time to head next door to AbracadaBar for a nightcap!
Overall
So. Flying Fish. Is it back? Well, you’ll have to be the judge of that.
I have to tell you, everything about our meal was beautiful. We enjoyed impeccable service, and our server, Osi, was incredibly attentive and knowledgeable. We also received multiple visits from Chef Timothy Majoras and from managers, who dropped by to make sure that we were pleased with everything.
Our food, every dish, was well executed and delicious. If we had to hand out a mark for the weakest link, it would probably be the Blue Crab Bisque. It wasn’t bad; it was just much lighter than we anticipated. The next time, we will probably go with another option.
As for the elephant in middle of the room: yes, beloved dishes like the Crab Cakes, the Potato Wrapped Snapper, and the Char-crusted Certified Black Angus New York Strip Steak are gone. And that’s a serious bummer for me, as those were my favorites (as I’m sure they were for many of you as well). I still have hope that they’ll bring the Strip Steak back…or at least a larger-than-filet cut…sometime soon.
And here are OUR thoughts on why the menu is what it is. When the Fish originally opened, the emphasis was on Florida seafood. But Chef Majoras explained that they really wanted the latitude to offer the best seafood out there — even if that meant going outside of Florida waters. And the emphasis on sustainability? That’s not just a buzzword here. They really do want to bring the best and most responsible options to the table, and unfortunately, Florida Red Snapper isn’t considered a sustainable option at present.
Personally, I think it feels like the kitchen is playing it a little safe to begin, and I look forward to seeing where they go from there. Still, I feel like this outing was a great first effort. And I look forward to seeing what the upcoming months bring. Look for more coverage of the Fish in the future. After all, with its primo spot and beautiful makeover, I’m pretty sure we’ll be back.
And now, I’d love to hear from you. Will you be dining at the Flying Fish on an upcoming visit to Walt Disney World? Let us know what you think of the dishes we tried in comments below!
Frank says
I’m bummed!!
FF was our “go to” place for great food, great staff, and reasonable, per Disney, prices.
Loved to grab some appetizers like the popcorn shrimp, cheese platter, sushi, crab cakes, mussels, beet salad, caprese, Caesar salad, etc.
Everything now seems very super upscale.
To be honest, nothing on the menu excites me to spend that kind of $$.
Also, I noted that prices on the menu on this blog are in many instances higher than noted on My Disney Experience.. link below
https://disneyworld.disney.go.com/dining/boardwalk/flying-fish/menus/
I understand it, and as they say, it is what it is…
The venue is gorgeous. No denying that. Looks like lots of the same great staff is present.
I have to wonder if Tables in Wonderland will be accepted??
Also, is it on the dining plan and how many dinners will it cost.
For me, I’ll have to look elsewhere, but the question is where????
Mandi says
Yes, also not impressed…..FF was an every-trip-meal for us for years, and it was so good that we almost always had the same thing! Now our favorite items are gone and the prices on similar items are way more. Looks like we will have to find a new favorite…..
Stan Baxter says
Flying Fish was always a favorite for us and I have to say that the experience I had there the other night has propelled the venue to an even higher level. The room is outstanding and the details make the location stand apart. From the China, glassware and cutlery, right down to the napkins and the beautiful menus, every touch is amazing.
Now the service…Best I have had in a very long time. The service staff was attentive but not intrusive, just the right touch. Special shout out to the manager Katie who seemed to be everywhere, she made amazing recommendations and made us feel like we were the only guests in the dining room, a true professional!
While many of the former FFC favorites are no longer on the menu, I applaud the chef for putting his mark on the location and not relying on the past. Every item that we enjoyed was prepared perfectly and presented beautifully. The pork belly app is a standout dish and has a crave-factor for me. The lobster pasta is also a standout and the portion is huge, excellent flavor and again, perfect execution.
I can’t wait to dine at the Flying Fish again, it was outstanding. The addition of the bar in the location of the former candy shop is the exclamation point on the end of this re-imagined favorite. The decor is amazing, the cocktails are strong and creative and I am an instant fan.
Lisa B. says
The Flying Fish is way to upscale for us. After paying the high vacation prices, we can’t afford restaurants like this. We just ate at Blazed Pizza in Monroeville, PA and the pizza was absolutely delicious. Now that’s a place we can afford. Surprised you haven’t said anything about that. Earl of Sandwich and Wolfgang Puck Express are gonna get a run for their money.
Jayme R-H says
Any idea what a vegetarian entree might be for the Flying Fish now since none were listed on the menu? I know Disney is super great about accommodating people with different dietary needs.
abby says
Do you ever post an honestly negative review? Everything on this blog is so sugar coated, my guess is you are on Disney’s payroll.
Patricia C says
The interior looks stunning, but I’m a little sad that the whimsy of the old east coast boardwalks is gone (AC, Coney Island, Asbury Park – oh, the old days…) but it’s still an incredible interior. I believe this is a two-credit dinner now on the meal plan – right? Was it always two credits or has it been bumped up? And great review! The drink menus (before and after dinner) look like hits.
Brooke says
Jayme — We asked specifically about this when we noted there were no vegetarian options on the menu. Our server pointed out the Free-Range Chicken, and indicated that the accompaniments for that dish could be served with vegetarian dumplings that are prepared in a similar fashion to potstickers. Since it wasn’t a menu item, we decided not to try it. But we will keep an eye out for vegetarian offerings on future trips. We always like to share them so that you can see what’s on offer.
Brooke says
Abby — Sure we do! Our opinions of the dishes we review are our own, and we buy the food we share with you, unless otherwise noted within the post. We always tell you when we don’t like something, or when we think something is or isn’t a good value (understanding that prices are resort-high in Disney.) And nope, we aren’t on Disney’s payroll. You can read more about our Disclosure Policy here.
Sarah says
I agree that the interior is beautiful. Absolutely love the bubble chandeliers, flying glass fish, and flatware that add a playful touch to the sophistication. Honestly, I was not a fan of the previous interior- it reminded me bit too much of the Friendly’s restaurants in our area. If I’m going to pay the kind of money needed to eat in a Signature restaurant, I’d like it to be nicer than a chain burger/ice cream joint. As for the pricing, it seems pretty much in line with menus at the other Disney signature places. I’d be willing to bet that if the menu hadn’t been overhauled, a price increase would have come anyway. Admittedly I’d never tried the previous menu- just never seem to make it over that way when we visit- but I would not hesitate to do so in the future.
@ Patricia- I’m pretty sure Flying Fish has always been a Signature restaurant and 2 credits on the dining plan.
Keith says
Kind of a generic review…without any real culinary analysis. But from all reports, this seems like a fantastic renovation with elegant aesthetics and a well-executed menu. The Boardwalk area desperately needed another fine dining venue in addition to Blue Zoo….unfortunately, they appear to be of very similar ilk.
Mike V says
“Generic review”….here we go with the food critics again.
Thank you for your review, thought it explained each course just fine.
I guess my question is in regards to the menu, or lack there of…..
The place is called Flying Fish, however there are just 3 fish courses on the menu?
No tuna?
Dustin says
I guess I’m a creature of habit, but I was so disappointed to see the ny strip and red snapper no longer on the menu. Also we loved eating Creme brulee at FFC in the past, and it is no longer there. The desserts look nice, but small in size. A $55 filet mignon needs to be thicker than a ribeye cut! I love the interior decor and the addition of Abracadabar, but the menu and pricing have pushed us to find another restaurant with better value.
Cindy says
I’ve always wanted to try this restaurant, especially when we have stayed at the Boardwalk Inn or YC/BC. But there is one problem: They have a dress code. I dress like a slob at WDW (cutoff shorts, tennis shoes, T-Shirt) and I really don’t bring any other clothes. Will they enforce the dress code?
Brooke says
Cindy — Yes, normally the dress codes at resort signature dining restaurants are enforced. Maybe slip a sundress or some capris into your bag?
Heather says
I’m completely broken hearted that the Char-crusted NY strip isn’t on the menu anymore. This restaurant has been a MUST for me every year for the last 16 years just for the steak alone. I understand trying some new items, but there were classics that many guests like myself loved and looked forward to. Please bring those items back!!
Brooke says
Patricia — Yes, it’s a two-credit restaurant. Thanks so much for your kind words!
Joni says
Why couldn’t they have kept the potato wrapped Snapper everyone loved it sure bring on the new but keep the tried and true.
Please bring it back!!!
Holly says
Thank you DFB team for the review!! I appreciate the constant work and your reviews. Sadly, I too am very disappointed to hear that the Potato Wrapped Snapper is no longer (I had this on a previous trip because of your recommendation). It was delicious! I didn’t like the strip steak in the combo as much. I was happy to see that FF has received a re-do. However, at this time I think I will try other restaurants in the world that I have not been to yet.
Vanessa Gordon says
we went the third night it was re=opened, This past Friday. It was amazing to see the changes, I was a fan of the “Old Flying Fish café”, however I know I am going to be just as much a fan of this “New Flying Fish ” ! yes, it is priced a bit high for my budget, but the food and atmosphere is much more upscale. and answer for Mark V…..Yes TUNA is on the menu , Mom had a seared yellowfin Tuna appetizer. It was a large portion for an app. She was very happy with it. and YES , they accepted my Tables in Wonderland card for my 20 % discount !
MeLissa says
I have to agree with another commenter, I’m a little let down by this review. I’ve read a few already and thought “I can’t wait to see what AJ and the team have to say”. I wish as much descriptive effort was put into reviewing the food as was put into reviewing the decor.
Lori says
Gulf red snapper has been severely overfished as it’s popularity grew. The Deepwater Horizon oil spill during their spawning season made things even worse. Conservation efforts are just starting help the species recover but it isn’t expected to be a sustainable species again until around 2030. Even though the potato-wrapped snapper was wonderful, I think Flying Fish/Disney did the right thing by removing it from the menu and I applaud them for it.
Brooke says
Keith and MeLissa — Thanks, as always, for your constructive criticism on the post. We’ll take your comments into account when writing future reviews.
Erica says
I agree the restaurant looks amazing, but holy cow the prices have gone up. The sustainable fish dish for example used to be about $12 cheaper. Also very sad the potato wrapped snapper is gone. Although had it stayed I’m sure that’d now be a $55 entrée!
Craig says
Great review! The restaurant looks beautiful but I’m bummed because it looks almost too nice to the point I’m hesitant to bring my 2 year old with us. Last year we took her, she was 1 1/2 at the time, and the staff was so great with her and even though it was a signature restaurant, it didn’t have the same stuffy vibe that other signatures had. The prices have increased, but I guess that’s to be expected with the complete overhaul of the restaurant. Mostly I just don’t know that I would be comfortable with going and asking for a high chair. Nice job snapping a pic of The Dis Unplugged staff eating dinner for their review!
Nicole says
Does that say $64 for the lobster pasta dish??
Brooke says
Nicole — Yes.
Brooke says
Craig — We definitely saw families dining there, and while the restaurant is more elegant, it’s the same warm staff. If you were comfortable with it before, I think it would be fine these days, too. It is Disney, after all.
Mike V says
Vanessa, yes I did see that on the menu, but as you say an appetizer.
And again, FLYING FISH but only 3 fish courses on the main menu.
Patricia C says
$64 FOR LOBSTER PASTA?! wow. I didn’t even notice that until @Nicole pointed it out! I mean…no. Just no. I know it’s Disney, but come on. I live in NYC, even here places don’t charge that much for a similar dish. Unless that dish is coming with an ENTIRE lobster, there’s no justifying that.
Barry says
The new decor looks fantastic although I will miss the whimsical flying fish (with parachutes!) that used to be part of the decor. The food looks great although I must echo that the price increases are substantial! I’ll miss the potato wrapped snapper as well, but given the fish isn’t sustainable right now, I do understand the decision–it’s too bad they didn’t come up with a similar dish using a different fish though. And I am surprised that there isn’t more seafood on the menu.
Any word on what former chef Tim Keating is up to after leaving Disney?
Michael says
No Potato Wrapped Snapper or cheese tray? We have eaten at the FF every year we have been to Disney and I had just made reservations for this October. I guess we’ll cancel.
Dru says
The new decor is beautiful but so generic. Definitely underthemed by Disney standards… I have to admit Brooke that I only skim the decor details to get to the food details. After all, this is the Disney Food Blog, not the Disney Decor Blog :o) If the food sounds tempting, I’ll go there myself and check out the decor. That being said, you guys are AWESOME!! I love your reviews and love, love, love the DFB!
Brooke says
Dru — We completely understand! After all, we love some good food around here. ;-D Thanks so much for reading, and for your kind words.
Bruce says
I was a regular meaning a local who ate here at least four times a month and am so disappointed in management to ALLOW a new chef to quite frankly destroy something that was not broken
If you want to add a few new items as a new chef go ahead but leave the steal,tuna,potatoe wrapped snapper,tuna appetizer,ceased salad etc etc etc
Never been so disappointed at the quality of my first time back
There will be no second due to the snotty remark the chef and stig made
Frank says
OK, Flying Fish has been reopened for almost a month now.
Anyone know if any of the old menu items have been brought back, or may be in the “queue” for a return engagement???
I have ADR’s for a trip in late October. Heading to WDW primarily for the Swan-Dolphin Food & Wine Classic!!!
As it stands now, Monster prices not withstanding, the new menu just doesn’t excite me.
I’m holding on to my ADR’s in hope that, maybe, just maybe, metaphorically speaking, some of the old songs will be replayed!!!
Brooke says
Frank — We haven’t heard of any updates yet, but we’re keeping tabs. We’ll let you know when/if we do for sure.
Sarah says
Hi, I have just come across the Flying Fish after seeing a picture of the dessert ‘Under the Sea’. Do you know of any other Disney Restaurants that serve desserts that may look as awesome as this one? I don’t like the sound of really anything else on the menu as I would usually pick chicken dishes and the one on the menu I would not go near. I want to find a fancy dessert somewhere with entre meals I will at least like a little bit.
Thanks
Sarah
Jacqui says
I went to Flying Fish for the first time last month. It was one of the best dinners I have had in my entire life, I’m not exaggerating. I’m not hard to please, but this kind of love for a restaurant I have only given to Citricos and the early 2000’s of Rooneys in Rochester NY.
I ordered a dish that had fish, octopus, and some sort of risotto (??) I can’t remember the name of the entree or how it was prepared, I just remember how exquisite it tasted. The fish was golden brown and slightly crunchy on the outside. The inside was warm, flaky, and buttery on the inside. The octopus tentacle, that was hugging the golden fish filet, was tender and savory but not over salted. And then that beautiful (what I call) risotto, forgive me if it’s not, complimented every part of this dish. It was creamy and my favorite part about it was the red peruvian peppers. OMG! I’ve never had them before! They made that risotto and entire fish entree come together!
I can’t say enough good things about flying fish! The entire experience (the ambience, the food, the service) was all above my expectations! And that’s saying a lot, coming from a foodie.
Brooke says
Jacqui — Thanks so much for sharing your experience with us!
Carolyn says
I ate here tonight and I truly miss the old menu.
I started with the pork belly, which was soft and had a good taste but was served only Luke warm, so I wasn’t super impressed with that. Maybe it was meant to be served that way. I wasn’t sure.
I had a blood orange margarita which was outstanding and I thought this was very good value.
Without my beloved snapper now on the menu I ordered the wagyu filet, which was extremely tender but didn’t come with much sauce and I certainly didn’t get offered any extra so although it was a beautiful piece of meat I have eaten just as good in many other restaurants and I think that’s my overall impression. Previously FF had signatures that made it stand out. They were unique to FF and were memorable. Where else could you ever get the Idaho potato wrapped snapper in an amazing sauce on a bed of creamy leeks? Now where else can you eat a wagyu filet? I suspect in many upscale restaurants including Yachtsmans just a short distance away .
I ordered a glass of red wine to go with the beef and I declined a desert but did have coffee to end the meal.
So two courses, a cocktail and glass of wine with an AP discount was $115 approx including the gratuity.
No manager came around to anyone near me to check on their dining experience but the server who seemed very busy just came around whilst I was eating and just made sure that the entree was ok.
At the end of the meal I did seek out the manager just to see if there was any hope of the snapper returning and he said that he gets asked that a lot but in his opinion no it will never return. The new chef is preparing his menu based on seasonality. The snapper doesn’t fit into that concept.
So the meal was good, but not unique or memorable for me.
I can’t say that anything was wrong, but I’m done now with FF sadly.
Frank says
I’m curious. Who has the “say so” as to what the menu consists of??? Is it head Chef, of FF, Disney Resorts head Chef, or even higher up??
Frank
carolyn says
I firmly get the impression that the chef decides what will or will not appear on the menu. Sadly I suspect that there is another reason that all the signatures have gone. A few months back Disney apparently had a complete re organisation of some of their chefs, and as a result the old chef Tim Keating left the company! I now feel that this is probably the reason why the old signatures have gone, and this chef who worked under Tim wants to put his stamp on the place. Understandable I suppose but just not for me. That also accounts for the manager’s comments about how many people are asking about the reintroduction of the past items but they won’t be returning.
Frank says
Any new reviews of Flying Fish?? (This note written 11/13/16)
Any update to the menu?
Have they brought back any of the old items… yet??
Thx.
Frank
Brooke says
Frank — I chatted with AJ about your question. I’m looking at the menu, and it doesn’t seem that they’ve brought back the old, beloved items at this point, but she’ll be in town in a few weeks, and hopes to get over to Flying Fish to check things out for herself. Fingers crossed!
Terri says
@Bruce
I am curious. What snotty remark did Chef Tim make? And what is “stig”?
Terri says
I also ate at Flying Fish Cafe for 2 years ago. I also liked it the way it was. But we wanted to go again this year, and decided not at the last minute.
I read mostly good reviews at first and now am seeing more of the negative ones. It does seem to have changed completely from the outside looking in along with the menu.
But like most people, I can’t really afford trying it out. I’m sure it will attract its own crowd that can though. More bars are showing up at Disney which are money makers. I’m just not a social drinker.
Frank says
We had reservations at Flying Fish for our trip this past October and for a planned trip, actually this week
We cancelled them. I’m sure the food is terrific, but it just doesn’t appeal to either my wife or me.
Stig Jacobson has always been very kind and courteous to us. He always came over to say hi when we ate at FF. Seemed to always have a smile and a good word. He is/was sommelier and/or one of the Managers there now. Not sure of his exact job description.
Sad that Chef Tim Keating left Disney. I haven’t seen any news of what he is doing. I read too that one time FF Head Chef Jens Dahlmann left Disney as did Brenden, who was a manager at FF. Chef Jens went on to lead CA Grill, and Epcot. He had a lot to do with Epcot’s Food & Wine, as well as their food festival for the springtime Flower and Garden. Sad to see such great CM’s now gone from the company. One has to wonder… why??? Frank
steve says
Heart broken to hear that the Char Crusted Steak is OFF the menu. Can’t really understand the rationale for that? I’ve eaten in many of the “finest” steak establishments in the country and frankly, The Char crusted steak was, and will, remain the best steak I have ever tasted. Why would it be removed from the menu?? Was the wood fired grill removed during the reno?? If so, then I’m afraid it is a death sentence for those of us who loved the steak. But, If by chance the grill still exists, then frankly, I want to lead a campaign (petition or anything else that can effect change) to have the steak returned to the menu.
We will make a lot of folks happy, and help the FF in the long run. In my opinion this is a terrible public relations move by the restaurant. Why disappoint so many who have been loyal customers for years and years (1997 for me). Understandable to want/need to change certain things up, but this one is a head scratcher. Would Disney remove The Haunted Mansion, It’s a Small World, Peter Pan etc? The park has updated over the years but has made sure not to steal some of the attractions that are so important to people. At the very least FF should have surveyed folks to find out what the public wants. I’m wiling to bet if they had, it would have come up overwhelmingly to have the charcrusted steak ON the menu. The removal of the snapper might be something that is more understandable – if it is an environmental thing with respect to the fish/sustainability. But please explain why the decision was made to remove the steak. I Just need to understand the rationale behind that decision.
M says
It almost seems to me that Disney is slowly dismantling all original theming from wonderful, memory-filled family-oriented places and replacing it with non-family-inviting environments with more expensive and over-the-top new and small portioned menu offerings; with beautiful and classy decor, with, possibly, extremely subtle references to former themes. These are places that I can find in over abundance in my own metropolitan area. I go to Disney for theming and fantasy… not the same thing from Anywhere, USA, at yet a more expensive price. I guess, that within time, all of WDW will be missing that super fun dining experience. I hope some of the imagineers and/or planners wake up soon and understand: “If it ain’t broke, don’t fix it!”.