Monday, February 1, 2016, to Saturday, November 12, 2016.
$37–$47 (child $8–$15)
Locals love the Flying Fish, and for good reason: Keating runs a tight kitchen and pays attention to each plate. Though this is food for grown-ups, you’ll often see children in the noisy dining room because of the BoardWalk location.
Setting and Atmosphere
Right along the BoardWalk, the Flying Fish has upscale decor inspired by a 1930s Coney Island coaster—the booths are designed with swooping backs to resemble the climbs. Whimsical fish fly overhead; columns are clad in oversize gold fish scales for a dreamy effect. Seating in front of the on-stage kitchen is home to the Chef’s Counter, where chef Tim Keating crafts a tasting menu based on what’s seasonal (reservations required). It’s pricey, but Keating sources best-ofthe- best Florida seafood and produce.
Keating, a repeat James Beard Foundation finalist, is a big proponent of Florida products; he also sources vegetables from The Land at Epcot. Repeat guests always expect to find the restaurant’s signature dish: potato-wrapped red snapper with creamy leek fondue and a red wine–butter sauce; char-crusted New York strip; and lump crab cakes. Desserts are seasonal, but the house-made sorbets and caramelizedbanana Napoleon are divine.
Florida seafood, artisanal cheeses, grilled Berkshire pork tenderloin, oak-grilled Maine sea scallops.
- Dinner Menu
- Chef's Tasting & Wine Experience
- Allergy Menu - Dinner
- Kids' Menu - Dinner
- Specialty Beverages and Wine Menu
- Dessert Menu
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
|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.|