Though the portions are quite generous—and the food’s freshness and flawless execution will undoubtedly have you cleaning your plate—don’t leave without having one of the exceptional house-made desserts.
– Orlando Style Magazine
In the two years since Downtown Disney rebranded as Disney Springs, its dining options have doubled, and there’s been an obvious effort to elevate their overall quality. Several celebrity chefs have added their touch and their names to new offerings, as with Masaharu Morimoto’s Morimoto Asia, Rick Bayless’ Frontera Cocina, and Chef Art Smith’s Homecomin’.
But Paddlefish, one of the true new standouts, doesn’t need a famous name to shine. It occupies the former Fulton’s Crab House, specializing in fresh seafood under the direction of Executive Chef Mark Boor. The restaurant is partly a reimagining of its predecessor but mostly serves up its own more modern take, with greater emphasis on fish and other shellfish besides crab, as well as some steak, pork, poultry and tofu dishes.
Chef Boor’s resume includes highly regarded fine dining establishments around the country, and he headed the kitchen at Fulton’s in its final years. With the transition to Paddlefish, he’s been able to apply his vision and his passion for crafting unique seafood recipes to a new undertaking—one where the freshest sustainably sourced seafood, delivered six days per week, is central.
Crab is still a star here, and Paddlefish’s crab cake appetizer is a must. Containing minimal filler, nothing comes between you and the large pieces of crab meat and lively seasoning. The cake is topped with remoulade and served over a crispy fried green tomato slice and maque choux, a southern Louisiana classic of roasted corn, roasted red pepper, onion, cream, and hot sauce. Crab fries, blue crab ceviche, stone crab, snow crab, king crab, Low Country boil with snow crab and Alaska boil with Dutch Harbor king and queen crab legs are also available to partake of this coveted crustacean.
Choose from classics like New York strip steak, filet mignon, Maine lobster, lobster roll, shrimp and grits, fish and chips, jambalaya, or New England chowder. Or, try a contemporary, creative twist on familiar dishes, like the Bahamian conch chowder, salmon with a sweet watermelon coulis, or cornmeal-encrusted catfish with edamame-smoked bacon succotash. If you prefer, opt instead for a hot new culinary trend in the U.S. with something like the ahi poke.
Though the portions are quite generous—and the food’s freshness and flawless execution will undoubtedly have you cleaning your plate—don’t leave without having one of the exceptional house-made desserts. They are certainly shareable, and entirely worth the indulgence.
Meals at Paddlefish are greatly enhanced by the beautiful atmosphere. Dine al fresco on a deck alongside the water, or in one of the many indoor dining rooms.
With clean lines, a yacht-inspired design, and lots of wood, the fully renovated steamboat has the look of a luxury ship without feeling overly nautical. The color palette is a tasteful mix of blues and grays, and each floor has a slightly different layout, décor, and ambiance. Private dining and event spaces and bars on all three levels offer diners a unique experience with each visit, and guests can enjoy the spectacular views and listen to live music on the top deck every Friday and Saturday night.
The restaurant seats more than 700 diners without feeling crowded and the event spaces accommodate 20 to 1,000 guests. With multiple levels and layouts to choose from, Paddlefish is ideal for everything from intimate wedding receptions and rehearsal dinners to corporate lunches and holiday parties.
It’s also ideal for your next meal out. So, what are you waiting for?