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    Todd English's bluezoo

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Walt Disney World Dolphin Hotel


Clam chowder, grilled fish, 2-pound Maine lobster, dry-aged beef


The appetizers and desserts are above average, and you could fashion a good meal from just those. In fact, bluezoo’s pastry chef, Laurent Branlard, is a two-time winner at the World Pastry Team Championships. It would be a disservice to the culinary arts not to order one of his desserts.

Setting and Atmosphere

A lovely yet slightly cold dining room swathed in blues with iridescent bubbles suspended from the lights. The name is courtesy of celebrity chef Todd English’s son, who as a young boy saw an under-the-sea movie and said it looked like a “blue zoo.” Open kitchen and a unique circular rotisserie that makes the fish being grilled on it seem to dance on the coals.

House Specialties

Nightly fish selection (from the rotisserie), angus filet.

Other Recommendations

New England–style clam chowder with saltcured bacon, teppan-seared jumbo sea scallops.



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