Disney4me Posted Thursday at 07:31 PM Report Share Posted Thursday at 07:31 PM When it comes to dining around Disney World and Orlando as a whole, you’ve got a TON of options. Want something quick and easy? You’ve got it. Something middle of the road and comforting? Yep, that too. And if you’re looking for something upscale and luxurious, you can find that as well. Four Flamingos: A Richard Blais Florida Kitchen I recently got the chance to check out Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress after they graciously invited DFB out. This Michelin-recommended restaurant serves up Florida-inspired dishes with fresh ingredients, all spearheaded by Celebrity Chef Richard Blais — and, spoiler alert: you’re going to want to book a table, ASAP. Atmosphere Four Flamingos: A Richard Blais Florida Kitchen is the first Florida restaurant by Celebrity Chef Richard Blais, the first winner of Bravo’s Top Chef All-Stars — he also currently co-stars on FOX’s Next Level Chef with Gordon Ramsey and Nyesha Arrington. The restaurant is located tucked away in a quiet part of the Hyatt Regency Grand Cypress, and you’ll know you’re almost there when you pass this beautiful mural by Orlando artist Kim Murphy. Four Flamingos The restaurant is a love letter to all things Florida, which is something I appreciated as a native of the Sunshine State, and as soon as you step inside, it feels like you’ve been transported to a beachside restaurant — despite being smack dab in the middle of Florida. It’s located just 10 minutes up the road from Disney Springs, making it a quick trip if you’re looking for something a little off the Disney path. Four Flamingos There’s a large open kitchen that lets you get a view of all the action… Open kitchen …and depending on when you visit, you might even get to meet Chef Blais. Me with Chef Blais! Four Flamingos is open from 5 to 10 PM nightly, with Happy Hour daily from 5 to 6 PM, and it’s been recommended by the Michelin Guide since 2022, which was the first year Orlando was included in the guide. It’s an excellent spot for locals and visitors alike. Our table But enough about the restaurant — what’s on the menu here?! Menu The menu at Four Flamingos is Florida-inspired, with a specific focus on Florida’s seasonal flavors, including citrus, fresh-caught surf, and fire-grilled turf. The menu here is constantly changing, with a commitment to sustainability and seasonality. You’ll find an extensive selection of raw & chilled items and light bites here… ©Four Flamingos …plus plenty of entrées, including a 16-ounce Neptune’s Cut Swordfish, whole fish and lobster, chicken, lamb, and beef dishes, and of course — plenty of seafood. ©Four Flamingos Desserts here are also inspired by Florida, and you’ll find an extensive cocktail menu and wine and beer list. And now, onto the main event — the food! Eats The meal started out with warm dinner rolls absolutely doused in butter and sprinkled with flaky salt — served with more butter on the side. The rolls were fluffy and moist with a sort of sweet Hawaiian roll situation going on, and the crust was nice and firm. Bread service Next up was an amuse-bouche, which is not something you’ll typically be served at the restaurant, but I’m including it in this review since it’s representative of other dishes on the menu — which is good, because it was probably one of my favorite bites of the night. It was a piece of ahi tuna seared in a black lime seasoning with a passionfruit sauce, and it was incredible. Amuse-bouche The tuna itself was seared perfectly — exactly how you want ahi to be if you’re not having it raw — and the black lime seasoning was such a complex flavor. It was sweet from the sugars in the lime while still having that bright pop of citrus you’d expect, and combined with the blackening seasonings, really created a unique experience. Amuse-bouche of seared ahi tuna To kick things off, I ordered the Caviar Taiyaki ($32), which is a cachapa pancake with Italian osetra, and sweet corn fraiche. Full disclosure: I do not particularly love caviar, but it’s having a moment right now, and my friend who came to dinner with me loves it — so I’m deferring to her for these notes. Caviar Taiyaki The pancake itself had a crispy outer layer with a warm, fluffy center. The sweet corn fraiche had the sweet nuttiness you’d expect from corn, and combined with the caviar, it was an unusual pairing that worked surprisingly well together. It was sweet and salty, and not a presentation you typically see with caviar, which made it especially memorable. A unique combination I was especially excited about the Oxtail & Foie Gras Empanada ($16), as I’d never seen the two paired together in one dish before — but man, am I glad I have now. The empanada dough was crispy and flaky and fell apart easily; it wasn’t doughy as it sometimes can be. The oxtail was incredibly tender and fell apart as you were eating it, and combined with the foie gras, made for an incredibly rich dish. Oxtail & Foie Gras Empanada Luckily, the empanada was served with a mango chutney on the side to help cut down some of that richness. The chutney was tropical, sweet, and added a bit of acidity, which paired well with the oxtail and foie gras. Mango chutney For entrées, I ordered the Filet Mignon ($56), which is served with Florida Gouda mashed potatoes, sangria au poivre, and fried mushrooms. This was truly one of the best steaks I’ve ever had in my life. I ordered mine medium rare, and it had that warm, red center and pink edges you’d expect to see, and my knife cut through it like butter. The steak itself was seasoned well, and the sangria au poivre sauce just took it to the next level. Filet Mignon Imagine a red wine demi glace, but with the citrus notes and acidity of sangria — now combine that with a peppery au poivre sauce. It was another complex combination that paired so well together, and the fried mushrooms were an excellent, earthy addition. But, you guys — those gouda mashed potatoes. I could write sonnets about them. I consider myself to be a mashed potato aficionado, and these were some of the best I’ve had. They were closer to a pommes purée than a chunky mash, but that Gouda really took these to the next level, and I will be dreaming of these for the foreseeable future. These mashed potatoes were SO good My friend ordered the Bluehouse Salmon ($42), which is blackened local salmon with grilled broccolini and yuzu remoulade. This was another hit — the salmon skin was crispy and the blackening seasoning was abundant. It wasn’t overcooked and remained perfectly tender. The yuzu remoulade was a great addition — it was bright and citrusy with a bit of a tang that really made the dish taste as fresh as it was. The grilled broccolini had excellent flavor from the well-executed charring. Bluehouse Salmon Don’t worry, there was somehow still room for dessert — and plenty of it. The Baked Florida ($18) is Four Flamingos’ take on Baked Alaska, and it’s one of their staple desserts.. It’s a frozen key lime pie with raspberry gelée and flambéed meringue, and it’s flambéed tableside. Baked Florida This was such a fun take on key lime pie — though it was a little hard to cut through with it being frozen. There was a strong rum flavor from being set on fire, but it balanced out with the tartness of the key lime and the creaminess of the meringue. The key lime was sweet and tart, and the raspberry complemented that well. A fun twist The Coconut ($16) was another recommendation from our server (who was wonderful!). It’s a chocolate shell filled with coconut mousse and pandan anglaise. This is a coconut lover’s dream dessert — it was SO tropical and lovely. The chocolate shell broke apart easily, and the coconut flavor was so strong in the frozen mousse. The Coconut The pandan anglaise did have a subtle, earthy, and grassy flavor that paired well with the coconut, but the flavor was so subtle that it was often overpowered by the coconut. Still, this was my favorite dessert of the two even though I was more excited about the Baked Florida! Drinks To drink, I ordered the Euphoria ($21), made with cardamom-infused Grey Goose, apricot liqueur, lime juice, apricot nectar, sage orange syrup, orange juice, and a citrus smoke bubble. When I tell you that this was one of the best, most balanced cocktails I’ve ever had in my life — I mean it. I could somehow taste each individual ingredient while they all joined together in a warmly spiced, sweet, citrusy melange of flavors that was a hit. It was subtly sweet, and I normally don’t like sweet drinks, but this was so subtle that I didn’t mind at all. Euphoria My friend let me taste her drink, the Raspberry Muerte ($20), which is made with raspberry purée, Cointreau, citrus salt, with jalapeño-infused Maestro Dobel tequila. This was like an elevated spicy margarita in the best way. The raspberry purée gave the drink a great texture and helped to cut right through the spice of the jalapeño — which did give a pretty good kick! There was also a bit of sweetness to help bring things together, but it wasn’t too sweet by any means. Raspberry Muerte I know, I know — should you make reservations at Four Flamingos? Nosh or Not This restaurant is a must-visit if… You’re looking for an upscale, Michelin-recommended restaurant near Disney World that doesn’t feel stuffy at all. You love seafood, complex flavors, and fresh ingredients. You’re celebrating and are looking to step off the beaten path on your Disney trip. You should skip this spot if… You’re traveling with picky eaters or kids who might not appreciate the elevated vibe and dishes here. You don’t have time for a full, sit-down meal. Overall I was expecting to be impressed by Four Flamingos based on all the hype about it — but it exceeded my expectations. Each dish was more interesting and complex than the last, which made for an exciting meal, bite after bite. If you’re looking for a new date night spot in Orlando or just want to do something different on your next trip to Disney World, consider stopping by Four Flamingos: A Richard Blais Florida Kitchen. Four Flamingos: A Richard Blais Florida Kitchen In the meantime, we’ll be on the lookout for more restaurant updates from Disney World and beyond. Make sure you stay tuned to the Disney Food Blog for the latest Disney news and more! The Best Restaurants in Disney World in 2025 Need Disney Restaurant Advice? We’ve Got EVERYTHING You Need to Know The ONLY Disney Dining Planning Tool You’ll Need Is Here – Get the DFB Guide to Walt Disney World Dining! See Our Complete Disney World Restaurants Guide The Best Magic Kingdom Restaurants The Best EPCOT Restaurant Restaurants The Best Hollywood Studios Restaurants The Best Animal Kingdom Restaurants The Best Disney Springs Restaurants Check Out Dozens of Disney Dining Tips and Tools Learn All About Tipping at Disney Restaurants How to Use Mobile Order in Disney World Join the DFB Newsletter to get all the latest Disney food news right in your inbox! Click here to Subscribe! Have you eaten at Four Flamingos: A Richard Blais Florida Kitchen before? Tell us in the comments! Disclosure: In nearly all circumstances, Disney Food Blog writers and photographers pay full price for their own travel, hotel, food, beverage, and event tickets. We do this because it’s important to us as journalists to ensure not only that we give you unbiased opinions, but also that you can trust us to do so since we’re paying our own way. On rare occasions, when we are invited by a company to attend a preview as media, and when we choose to accept that invitation, we will always make you, our readers, aware of that situation. Today, we were invited by Four Flamingos: A Richard Blais Florida Kitchen for a review. Note that when we attend events as media we are 1) Not required to review that event/food on any of our channels, and 2) Not required to review that event/food favorably. You can always count on DFB to give you a 100% unbiased and honest review of any event that we attend, food that we eat, or beverage that we drink. You can see more in our Disclosure Policy. Thank you for reading. — AJThe post REVIEW: This Is the PERFECT Example of Why You Should LEAVE the Disney Bubble first appeared on the disney food blog.View the full article Quote Link to comment Share on other sites More sharing options...
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