Blue Zoo; Dolphin Resort~ DisneyWorld

We had to make reservations, and it was everything we expected.
The atmosphere is high tech, state of the art cooking appliances within view of the customers.

The food was most remarkable. I ordered the Tuna in nori seaweed, which was by far, the best tasting tuna I've had in awhile. It was presented with a paintbrush swipe of wasabi across the bowl, and some kind of mild white sauce at the bottom of the bowl.

My partner had the grilled swordfish with some kind of side dish that was a paella. Again, served on a very unique plate.
Everything was top notch, perfectly executed, and proudly displayed on very unique plates and bowls.

The chef walked around, checking to see that the plates were put down in front of the diners, properly. He noticed that my partner's plate was upside down, and turned it around.

It was top of the line food, top of the line presentation, and a very welcome diversity from other eateries in Orlando.

I give it a 10.

[foodiegrl1]

First time @ BlueZoo this weekend. Yumm Mee. Roasted beet/goat cheese salad very good. My husband had the sword, I had newer entree of baccala torteloni that was great. Only small disappointment was desert and they gladly took it off the bill. Service was top notch. Reservations needed even in this off season.

Thanks for the heads up...I am going to stay at the Dolphin jan 1 & 2...I will make reservations..and let you know what I ate.

Thankls a lot and please tell us how it went. Those are always great to know.

Bob

Shirley:

This one was a late bloomer and it took the Dolphin and Todd English three tries with chefs to get it right. Not to mention a year of dissapointment.
I did not include them in my book because they weren't up to standard, but I believe they are now.
The swordfish is among the best items -- veal chop is also good, as is his version of clam chowder -- and the only way they can keep up the standard up to spec. is keeping the kitchen staff on the floor.
The room, the platings, the service, etc. are top notch and (finally) worth the price -- although the average check at Shula's is higher. Great bar also.

Bob

I just got back from a couple nights in Disney and thanks to your recommendations I had 2 outstanding meals. My first night was BlueZoo. I haven't been to Disney in 20 years and this looks like a restaurant I would've seen at a restaurant of the future exhibit at Epcot. Loved the look and the food was even better. I started with a flatbread with clams, which was very tasty and continued with the soft shell crabonara. I generally wouldn't order soft shells out of season but the server was raving about the dish so I couldn't pass it up and was glad I didn't. The crab was deep fried and the pasta was Todd English's version of carbonara, with many chunks of crispy pancetta and pea puree. The pasta alone was to die for. Unfortuately, it was pretty rich and I had no room for dessert.

My next evening was a tough choice between Artist Point and California Grill and I decided to stick with Bob Mervine's slight bias towards California Grill. Again, a good decision. Another beautiful restaurant but the view over the Magic Kingdom during the fireworks was awesome. Started with hearts of romaine with green goddess dressing and sourdough croutons. Nice salad. Continued with the grilled pork tenderloin, zinfandel glaze, goat cheese polenta. I asked for the pork medium rare, which often gets a frown on the servers' face, but this arrived wonderfully pink with a nice char on the outside. This was a great dish. I ended with a decadent dessert that included crispy bananas, banana ice cream, warm caramel, and some other ingredients that made this a can't miss dish.

Ohh this brings back so many memories. When the kids were little we stayed at the Contemporary and had a fabulous dinner at the California Grill. I am glad to hear that 10 years later this restaurant still satisfies. Now I am torn between Blue Zoo and the CG. when I go to visit in January....however, I am staying at the Dolphin and don't want to drive, so...