Review: Narcoossee’s reopens at Disney World with new look and new dishes

Disney invited us out to the newly reopened (April 1, 2023) Narcoossee’s restaurant at Disney’s Grand Floridian Resort & Spa at Walt Disney World. Here’s a look inside, and at our dishes.

By Matt and Jackie Roseboom

This signature Victorian seaside (Seven Seas Lagoon) themed restaurant has been at the hotel since 1988. It closed last year for a remodel. The inside of Narcoossee’s gives a bit more space between tables, and features a blue tone above and a lighter tone below, giving the appearance of standing on the beach looking up at the sky. The new bar is made with local oyster shells, a nod to the fact that Narcoossee’s originally opened as an oyster bar. Behind the bar are shelves featuring Florida decor.

While Narcoossee’s also honors its past with the return of several guest-favorites, Chef Noah Estabrook and his talented culinary staff have also debuted some delicious new offerings. The menu has something for everyone, from sustainably sourced seafood to inventive fare from the land, including both meat-based and plant-based options. They even have a dish that looks like it’s from land, but it’s made from seafood – a seafood charcuterie.

For our meal, we were given samples of many items and were able to choose our main course. We started with cocktails and appetizers. They offer a delicious variety of cocktails, some alcohol-free. You’ll be able to find a fun new beverage whether your drink or not. We sampled the White Sangria, and a specially-made non-alcoholic version of the Smoked Dark and Stormy. Both were delicious. Proprietor Matt Cristi and his sommeliers have also curated a wine list to offer variety and ensure they complement the dishes, including a selection of Disney family wines, such as Skywalker, Kurt Russell, and more.

Here are some of the restaurant’s new and returning dishes, and our thoughts about them:

New at Narcoossee’s

Ocean-Inspired Charcuterie Board: Consists of ahi tuna pastrami, charred octopus, and house-made sausage from the sea.
Our table of four (us and another journalist and his guest) loved this. Even those of use who don’t particularly care for seafood liked the tuna and lobster sausage. Well done Chef Noah.

Beef and Ricotta Tortelloni: The rich combination of beef and creamy ricotta cheese is complemented by brown butter, silky parsnip puree, and sultana raisins.
This had a creamy flavor explosion. It was one of our favorites.

Roasted Vegetable Paella: Features market vegetables, cannellini beans, preserved artichoke, and charred Meyer lemon.
Disney’s press release says this dish is very flavorful. Unfortunately it was a bit too flavorful. It had a very strong seasoning on the vegetables. We probably would have enjoyed it more had we mixed it more with the rice before eating it. 

Blackened Redfish: Chef Noah’s signature dish, a filet of redfish is rubbed with Narcoossee’s secret blackening blend and served atop a crispy chorizo-sunchoke hash with hominy and Florida sweet corn. It’s finished with a drizzle of red pepper rouille.
This was delicious. The fish was cooked perfectly, and the corn and hash were equally as good and paired great with the fish. It had a bit of a spicy flavor, but wasn’t too spicy.

Returning at Narcoossee’s

Lobster Bisque: Long a guest favorite, this classic dish has returned with a new table-side presentation.
All of us enjoyed it. Even those who don’t like lobster enjoyed the broth. It’s tasty with big chunks of lobster.

Plancha-Seared Scallops with Parisian Gnocchi: It’s served with English peas, tasso ham, and truffled Meyer lemon cream.
The scallops were done perfectly, and the Gnocchi had a unique consistency. Of our four main courses, we decided the fish and the scallops were best.

Twelve-ounce Prime New York Strip Steak: Featuring Narcoossee’s famed New York strip steak, the main dish is paired with potato mash, roasted rainbow vegetables and a red wine demiglace.
None of us tried this one, but a friend from another table said their husband said it was perfectly cooked and delicious.

Narcoossee’s Dessert

Pastry Chef Kristine Farmer did not disappoint. The sourdough bread service was done to a crisp outside and soft and fluffy inside. It was served with a delicious butter with pink salt. Her dessert creations were very decorative and decadent. They range from fruity to creamy, and all different combinations. We had no complains when it came time for dessert.

One of our favorites was the Pineapple Bavarois. It’s a combination of flowery pineapple topping over shortbread, with a buttercream blackberry ice cream accompaniment. The Berry Pavlova was also a favorite. It’s a light combination of fresh Florida berries and citrus served with bright yuzu crémeux and a tableside pour of anglaise.

Besides the great food, drinks, staff, and decor, if you’re dining after dark, you’ll be able to watch the Electrical Water Pageant and the nightly fireworks show at the Magic Kingdom from your table, or on the restaurant’s outside balcony. They even play the perfectly matched music from the fireworks show inside and outside the restaurant.

The reopening of Narcoossee’s comes as part of the multi-year transformation of Disney’s Grand Floridian Resort & Spa, honoring its history while enhancing its Victorian
charm and elegance. Overall we had an excellent meal. This is a more upscale Disney restaurant, and as such, you’re expected to dress accordingly in attire that respects the restaurant’s sophisticated and upscale aesthetic. The main course prices range from $34 to $87. See the full menus in the photo gallery below.

For more information or to make dining reservations up to 60 days in advance, visit DisneyWorld.com or call 407-WDW-DINE (407-939-3862.) Because finishing touches are still being completed, there may be select days in May and June when reservations are unavailable. If you’ve tried the new Narcoossee’s, let us know your thoughts in the comments below.