$22–$47 (child $8–$12)
Locals love the Flying Fish, and for good reason. Though this is food for grown-ups, you'll often see children in the noisy dining room because of the BoardWalk location (their menu includes fish of the day and a grilled steak). If you can't get a table, check on seating availability at the counter - Chef Keating also has a special menu at the "Chef's Counter," but you have to book that in advance.
Setting and Atmosphere
Contemporary setting inspired by a 1930s Coney Island roller coaster. (The coaster was actually called the Flying Turns, and one of the cars on the ride was dubbed the Flying Fish.) Booth backs resemble the climbs and swoops of a coaster. On the far wall is a stylized depiction of Ferris wheel, and whimsical fish fly overhead on a parachute ride. Diners may choose to sit at the counter that overlooks the bar or the open kitchen.
Chef Tim Keating, a repeat James Beard Foundation finalist, is a big proponent of Florida products, from seafood to meats, fruits, and vegetables. The fare here changes frequently, but you'll always find the potato-wrapped snapper, the restaurant's signature dish, served with creamy leek fondue and a red wine-butter sauce; char-crusted New York strip steak; and the lump crab cakes. Desserts are seasonal, but the house-made sorbets and caramelized-banana Napoleon are divine.
For a special experience, you can book the Chef's Tasting Wine Dinner. Sitting at the chef's counter, you can watch the chef create the six courses for your meal. Each course is paired with a wine that is selected by the manager. This experience is designed for ages 14 and up, and you must make reservations at least one day in advance.
Requires Credit Card to Reserve:
Requires Pre-payment in Full: No
|Type||Discount||Valid Weekdays||Valid Meals|
|Tables in Wonderland||20%||All||All|
Disney Dining Plan
Requires 2 credits
Requires 2 credits
|When to go||Anytime|
|Parking||Valet $12; BoardWalk lot|
|Wine||Excellent but pricey|
|Dinner Hours||Sunday-Thursday, 5:30-10 p.m.; Friday and Saturday, 5:30-10:30 p.m.|