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Todd English's bluezoo

<p>Walking into this chic, glass-and-metal dining room, with its aquarium-blue lighting, wave-patterned wall art, and chandeliers resembling clouds of overhead bubbles, makes it immediately clear: this place is a temple to seafood. The Disney outpost of chef Todd English's restaurant empire, bluezoo has a menu almost completely dedicated to the shelled and finned: a raw bar serves up daily-harvested oysters and littleneck clams; the front-room café serves generously portioned appetizers like hamachi crudo and seared jumbo sea scallops; and the main dining room offers entrées like miso-glazed Chilean sea bass and herb-rubbed Dancing Fish (the fish of the day spit-roasted over an open fire). If you want to go for broke (or, more specifically, for $60), order the decadent two-pound Cantonese lobster served in a sticky, tangy soy sauce. </p> <p><strong>Tip: </strong>For a grown-up dessert, try a signature Zooberry cocktail: blueberry-infused Ketel One vodka with a splash of fresh lemon juice and rock-candy syrup.</p>

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From Food & Wine , JUN 2004

The latest restaurant from chef Todd English of Olives and Figs fame, serving spit-roasted whole fish...MORE>>

– Helen Schulman Mickey Mouse Cuisine | Orlando restaurants

Last updated June 2004