Month: May 2022

The celebrity chef Todd English has restaurants all over the country. Blue Zoo is one of those restaurants located inside the Dolphin Hotel at Walt Disney World. The restaurant is beautiful inside and a perfect place to go with a group of people.

They offer a wonderful menu of unique cocktails. I ordered the Smoking Sangria because the description alone made it sound so fascinating. The sangria itself was made with Riesling that was infused with fresh strawberries. Then peach liqueur and fresh lemon juice was added in. The liquid nitrogen was placed on top. When the drink came to the table it was indeed smoking. It was the coolest cocktail I have ever ordered. I was a little afraid to drink it at first, but I finally took a sip. The liquid nitrogen did not change the flavor of anything. It was just for the presentation. I did like how sweet the Riesling and strawberries were.

They brought out some fresh made bread to the table. There were sautéed, caramelized onions on top of the bread. They were not baked on; they were just placed on top. So, if you do not like onions, then you can pick them off and it will not affect the taste. But if you like onions, you will love how sweet and savory these onions are.

The Mighty Meat Flatbread is a great appetizer to share around the table. The thin crust was covered in pepperoni, house made Italian sausage, prosciutto cotto, and mozzarella cheese. The crust was crispy and the meats added a nice saltiness that was softened by the creaminess of the cheese.

The Shake and Bake Fries were another great starter to share. These crispy fries were covered with roasted garlic, rosemary, and grated parmesan cheese. The garlic and rosemary flavors paired perfectly together. It made these fries savory and really stepped them up a notch from a typical French fry. The parmesan cheese added a slight saltiness.

The Risotto Tots was an amazing appetizer that everyone at the table loved. I could have easily ordered this just for my meal because they were so delicious. These “tots” were risotto rice mixed with white truffles and cheese and formed into a ball shape. They were lightly breaded and fried to create a crispy outer coating. A creamy romesco sauce was served on the side. The truffles, with their earthy taste, accented the bold flavor of the garlic and cheese. There was no reason for me to dip these tots into the sauce because the flavor was impactful just by itself. However, I did try a little of the bold romesco sauce. It did add another layer of flavor. The risotto was tender and absorbed all the flavors from the other ingredients.

It was time for all of the dinners to start coming out. There were so many great options that everyone chose. One of the simplest dishes that was ordered was the Lobster Risotto. This was a beautifully grilled lobster tail and the creamy risotto. Normally they would have been on the same plate, but the person who ordered it did not want their food to touch. I really liked how beautifully these were prepared. I tired to risotto and it was even creamier than the risotto that came in the “tots”.

Another dish I got to try was the Seared Tuna. The tender, mouthwatering tuna was seared to perfection on the outside with a pink center. They placed the tuna on top of the creamy risotto and fresh broccoli and carrots. They served a white wine sauce in a little pot on the side. This was so you could drizzle some over the tuna and vegetables. The sauce made the tuna even more savory, where it just melted in your mouth.

For my dinner I got the Lobster Bucatini. They made homemade bucatini pasta and mixed it with chervil butter and Calabrian chili flakes. The fresh, tender lobster was tossed in and covered in the sauce. A dollop of fresh ricotta cheese was placed right in the middle. I spread it around to make the pasta even creamier. The lobster was extremely sweet. It was tender along with the tender pasta, this dish was easy to eat. It was the perfect portion size so that I did not get overly full. There is something very satisfying about homemade pasta.

It was time for dessert. I ordered their Strawberry Angel Food Cake because it was strawberry season. This dessert was presented uniquely on the plate. There was a fluffy cake in between layers of crispy tuile and some creamy vanilla ice cream. Tuile is a thin, crispy cookie. There were marinated strawberries on the side, along with a strawberry gelatin. The dessert felt like a deconstructed strawberry shortcake. It was sweet and delicious. It was a perfect dessert to share.

The food and the atmosphere were wonderful at Blue Zoo. It was a magical dining experience in a very magical place. I would recommend this restaurant to anyone visiting the area.

Check out their website at: https://swandolphin.com/dining/todd-englishs-bluezoo/

Enjoy!

T