Pompano, cobia or anything else that happens to be freshly caught is likely to show up on the menu here. The pompano was oven-roasted and presented on a bed of jasmine rice with black beans and pico de gallo and mango. It was daubed with a flower of avocado butter and accompanied by a poblano chili, which offered a not-too-spicy counter note to the sweetly mild firm-fleshed fish.
The cobia was poached in extra virgin olive oil, which raised the richness of the fish a few notches. It was served with toasted coconut rice and accompanied by a citrus vinaigrette.
It’s a casual, beachy kind of place that tends to be a bit loud.

Divey seafood spot near Orlando International Airport.

The Lake Mary FishBones impresses first with its size and splashy décor. It is easy to believe the rumors that put the price tag for the new restaurant somewhere around $6.5 million. There are multiple dining rooms as well as a sushi bar, indoor lounge and outdoor bar with tables that feature personal gas fireplaces. There are numerous display aquariums with exotic marine life plus a live fish tank for your dinner selections. Among the upscale decorations and touches of classiness are numerous glass works by Tampa artist Duncan McClellan. Directly behind the host stand is an immense wood-fired grill, which is something of a trademark in various Talk of the Town restaurants.
The sushi selections are listed as bait, an unfortunate pandering to those who think of raw fish only in derogative terms.
This is a second location for a Sand Lake Road restaurant – sort of. The two really are quite different, and I don’t recommend the Sand Lake Road version. The Lake Mary restaurant is big and splashy, and steaks are treated with the same skillful deftness as seafood. Try any of the fresh fish and sample some of the sushi. One dessert will serve four people.

And just like that, Flying Fish, formerly known as Flying Fish Cafe, has become arguably the second most elegant restaurant at Walt Disney World. In my estimation, only Victoria & Albert’s offers a more upscale decor.
There is still an on-stage kitchen, and instead of the tiled chef’s counter, gathering-height tables may be abutted next to the kitchen counter to affect chef tables of various sizes.

Speaking of the chef, there’s a new one in charge to go with the updated decor. And Tim Majoras, pictured at top, figured he might as well go and redesign the menu.

No, the potato-wrapped snapper first introduced by the restaurant’s original chef, John State, and retained by his successors is gone. I don’t think anyone will really miss it.

I am not a fan of Gordon [expletive] Ramsay. I think he’s rude as [expletive], a demeaning little [expletive] to his staff and generally comes off in his television appearances as a [expletive] [expletive]hole. When you read about restaurant staffers saying they’re reluctant to return to a toxic work environment, it’s places like Ramsay’s kitchen they’re referring to.

That said, the food at the new Gordon Ramsay Fish & Chips at Icon Park in Orlando is pretty [expletive] good.

A small fresh seafood market that also cooks up food for its customers.

A fun little seafood place with a Louisiana accent. Signature entree is a sort of seafood boil served in a large, poofed up plastic bag. Bibs and gloves are provided, so get as messy as you’d like

The knife of the name is an actual knife, a rather impressive Sambonet in this case, and signifies the steak specialty of the menu. Given the quality of the meat, however, an instrument with such a honed blade might be considered – you should pardon the expression – overkill. But we’ll come back to that.

The spoon of the name is not a spoon, or at least not a spoon found on polite tables. Instead, it references a fishing lure known as a spoon, which then leads to the seafood offerings. (More ancient mariners would tell you to look for largemouth bass, salmon or trout on a list of spoon-caught fish, but I saw none; it’s a clever name nonetheless.)

Ask any longtime Central Floridian to name a favorite dive restaurant and Lee & Rick’s is likely to be the reply. There are no pretenses, no airs. You come here for oysters and beer, ample amounts of both. Order anything else and you’re on your own.