Last Friday, I met up with fellow bloggers Nora and Nick from Extra WDW Magic and newlyweds (Congrats!) Melissa and Danny of The Hyperion Papers for a cocktail at Todd English’s bluezoo at the Dolphin Resort. Thanks to working in Downtown Orlando and an I-4 traffic jam (naturally, especially when you’re trying to get somewhere on time!), I was around 30 minutes late for our meet-up.
Everyone had already settled in with a cocktail, so I took a look at the menu and ordered a “One Night in Mexico.” While I didn’t snap a photo (I was less there not for blogging but for conversation), you can see Nora’s here, as it’s become a favorite of hers. The cocktail features Del Maguey “Minero” Mezcal, Hum Liqueur, Pomegranate Juice, Fresh Lime, and Agave Nectar, which “come together beautifully with the addition of mole bitters and bittermens habanero shrub.” It was a really fantastic cocktail, and one I’m sure I’ll order again.
Because I wasn’t anticipating food or food photos, I left my real camera at home. But, when several food lovers come together in a restaurant, food is going to happen! That being said, I apologize in advance for the iPhone photos. We started with the Crab Nachos and the Mushroom and Fontina Flatbread.
(I don’t know what happened here, and I even removed some of the blue to the bottom half!)
The Crab Nachos feature lump crab, black beans, pico de gallo and cherry peppers. The nachos were very good, but became a bit tricky to pull apart as the cheese cooled. Still, I would order these again, and I think Matt would enjoy them as well. The portion size is plenty for two to share and even make a meal out of.
Posted in Dining, Drinks, Food, Lounge, Resorts, Restaurants
Tagged Crab Nachos, Dolphin Resort, Mushroom and Fontina Flatbread, One Night in Mexico, Pigs Tail Terrine, Pork Belly Banh Mi, Tasmanian Salmon, Todd English's bluezoo
Matt and I recently visited a restaurant we had yet to dine at, Todd English’s bluezoo, located at the Dolphin hotel. It’s one I’ve been wanting to dine at for some time, especially based on reviews from friends, but our trip to the restaurant was a fairly quick-paced one. That didn’t mean we didn’t enjoy our time we spent there, though. Of course, our meal started with carbs and more carbs. Matt ordered a Saison Dupont, which he enjoyed at Be Our Guest Restaurant. Being and IPA fan, I ordered myself a Goose Island.
The bread service was delivered with no explanation by the serving assistant, whom I think we only saw once during our meal. I’ll do my best to describe. There was a rustic white bread, perhaps a sourdough, with an airy interior and crispy exterior. It was simple, delicious. The focaccia was sprinkled with onions and sea salt (well, the piece I got had the onions at least). The onions were wonderful, but they didn’t permeate the bread, which would have been nice. Finally was a crispy flatbread with rosemary and was tasted like some sesame notes. The top portion of the piece we received was flaky, while towards the bottom was slightly thicker and chewier.
Posted in Dining, Drinks, Food, Resorts, Restaurants
Tagged Dolphin Resort, Goose Island India Pale Ale, Lobster Broccoli Stuffed Cheddar Potato, Pork Collar, Saison Dupont, Southern Standard, Teppan Seared Jumbo Sea Scallops, Todd English's bluezoo
Happy Memorial Day, everyone! I hope you’ve been enjoying your weekend! I’m sure a lot of people will be grilling today, so why not talk about steaks?
Back in January, Matt and I decided to give Shula’s Steak House a try. We both enjoy the steaks at Yachtsman, but we’d been there a few times and wanted to try a new restaurant. Shula’s is located in the Dolphin Resort.