Todd English's Bluezoo
Swanky seafood in mod, glass-filled digs
Seafood · $$$
The Zagat Review
4.4
Food
4.3
Decor
4.3
Service
 
A "stunning restaurant with food to match" , this "hip" seafood spot in Disney World's Dolphin resort wins kudos for its "elegant but not stuffy" setting and "creative" , "delicious" fare; other pros include "attentive" staffers, an "extensive wine list" and "top-shelf ambiance" , all of which help make "expensive" tabs easier to swallow.
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hours Open Today · 5:00 PM - 11:00 PM
Chevron
Monday
5:00 PM - 11:00 PM
Tuesday
5:00 PM - 11:00 PM
Wednesday
5:00 PM - 11:00 PM
Thursday
5:00 PM - 11:00 PM
Friday
5:00 PM - 11:00 PM
Saturday
5:00 PM - 11:00 PM
Sunday
5:00 PM - 11:00 PM
location 1500 Epcot Resorts Boulevard, Orlando, FL 32830, USA phone +1 407-934-1111 website www.swandolphinrestaurants.com directions Get Directions
Known For
Groups
Special occasions
Zagat Mentions of Todd English's Bluezoo
Google Reviews
4.2
(97)
One of the best kept secrets on Disney property. Smooth ambiance and the service is always on point. One of the best filets I've ever had and the burger is also top notch as well. The only item I've had that I'm not too much a fan of is the chowder. Next time you are in Disney, make sure to check this place out.
John Lorette · May 5, 2018
Had such a wonderful evening, the service was perfect from the hostess, to Christina our waitress, to the general staff. Everyone was delightful, which can make or brake an evening. Thank you!! The menu was heavy on fresh seafood, but also lots for the non seafood eater. Lot of unique, but not extreme choices. Our meals were both excellent!! Will definitely return.
Denise Trenfield · March 7, 2018
My heart was broken in pieces that night. Dining there was terribly expensive. I was willing to shed out more money that night as a treat to myself as it was the last day of an event. I never expected myself to be shedding more money and eating just this. Tasty, yes, but serving is way too small for the price. Totally not coming back.
Deane Bautista · April 13, 2018