Narcoosees is one of the Restaurants that has been a regular stop on our list for many years. We love the setting, the menu and the ambiance. Timed correctly a meal can have an interlude on the jetty for the water pageant and for the first MK firework display. On top of that we simply love seafood , though it has to be said Narcoosess offers quite a lot more than that.
The original plan had simply been to cross over from Epcot where we had spent an EMH day to the MK on the Monorail and from there take the launch across the lake which conveniently disposes of you on Narcoosees doorstep. However with this being our first full day combined with a 5.45am Stitch wake up call for the EMH we came back to the resort mid afternoon to recharge our batteries.
Getting back to the Narcoosees on Disney Transport proves to be a bit of a chore, especially with a wind chill that's almost freezing. We have to wait what feels like longer but must be the full 20mins for a MK bus to turn up only to find when we arrive at the MK that the launches are not running to the Grand Floridian (probably because the lakes frozen up :) ). This means taking the monorail the wrong way around the lake and getting dropped off at the wrong side of the Grand Floridian.
Eventually we arrive 25 mins late but are soon seated. I'm not sure if Narcoosees has a heating problem tonight or its interior design simply makes it difficult to keep warm when its cold outside (which seems to be when we come at Christmas). A CM has actually been placed on the door to ensure it remains shut but shes fighting a losing battle against the icy wind.
Our server sorts out the drinks and wine and food is ordered, Jackie orders the Crab crusted Mahi Mahi, served on a bed of crushed potatoes with french green beans and a meyer lemon sauce.
The fish is well cooked, just on the point and the crust is well finished with a proper crisp texture rather than something to wet that's trying to slide off and its well seasoned with a good crab flavour coming through. The potatoes are a good accompaniment keeping the dish well balanced and grease free. However its the sauce here that's the real star, those meyer lemons really making a difference. A meyer Lemon is a completely different beast to the acidic beauty you use to put in your G&T; its soft full of lemony buttery depth (is that a word) but with none of the harshness or bitterness. This simple sauce brings the whole dish together.
On the last trip I seemed to recall looking longingly at the table next to ours as they tucked happily into a surf and turf and I'm torn between it and the full Maine Lobster which I was watching the chef prepare with robotic precision as we waited for our table. In the end I go for the classic surf and turf a) Because I have never had it here before (in fact I don't think I have ever had a meat dish here before) and b) because I need a bottle of red wine to warm my bones up rather than the chilled sauvignon Jackie is drinking and it will go nicely with the fillet steak.
I do have one immediate issue with this dish as its presented in front of me which is that for a $59 entree (before we have even started adding tax and tips on top) presentation for a signature restaurant leaves a lot to be desired.To me it needs a rectangular plate not a round one with the elements arranged in a straight line also the sprouting broccoli looks rather over steamed. Still the truth is in the tasting.
Whilst those two medallions of filet mignon may look on the small size they are very very rich, nicely tender and cooked exactly how I asked (rare). To be honest I find that fillet is more about texture than taste and would much prefer a piece of good sirloin if I was after taste but the rich onion demi glaze served with the fillet is an excellent accompaniment to that buttery texture adding that depth of taste I always find this cut of meat lacks.
The lobster has that firm and slightly chewy texture in the mouth you always get with large maine beasts. However the depth of flavour is off the scale with a lovely sweetness in the mouth. I personally would have preferred a little thermidor sauce to complement it rather than the clarified butter Americans seem so fond off - but when in Rome.
The Duchess potato is further enhanced with a little onion and some small ham pieces and is very well seasoned. I could eat this all week given a choice of potato sides.
On to desserts. Jackie has the sweet tooth; my sweet tooth extends about as far as a bar of good chocolate but does not really get excited at a dessert menu. Last trip I was very disappointed to find Narcoosess had actually removed the Cheese Selection from the dessert menu but its back this year as the Artisinal Cheese Selection which is basically the same selection the California Grill has always served. A lovely choice of locally produced American Cheeses and thankfully not a lump of Monterey Jack Among them. Jackie tucks into the Ozark Apple and Walnut cake with poached cranberries and ice cream. Must have been good as there's no time to get the camera out before its gone!
All in all then yet another successful trip to Narcoosees.
1 comment:
Dan I prefer your food reviews to all others. You take into account the setting and layout and in this case, the approach (and the alternate approach you had to take). You reveal your expectations and compare them to reality. Your careful choices of food and drink put the dinner in motion but you don't waste time with self congratulations. You exam each element of the food from presentation (round vs. square plate--that's DETAIL) to the reinstatement of the cheese on the dessert menu. You even took notice of the ability of Jackie's fish to stay put on top of its potatoes. I do enjoy your reviews. They are so thorough and evocative I feel as though I had dined with you.
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