Rooftop Deck Live Music
Every Friday & Saturday 9pm – Midnight


Rooftop Mixology Class

Saturday, March 24 | 12-2PM

Experience a hands-on interactive mixology class and learn how to make quality cocktails with readily available ingredients at home.


Rosé All Day

Enjoy 20.00 bottles of Cantele Negroamaro Rosé on the *3rd deck March 16-18 and 23-25.

*3rd deck opens at 12pm

Sunday Brunch

Celebrate Sunday brunch with friends and family. Enjoy classic brunch favorites like Crab & Asparagus Benedict and Monte Cristo. Savor the flavors with a house favorite, a glass of Southern Sangria. Make your reservations today.

Seafood Boil

Join us around the kettle and enjoy one of our specialty made-to-order seafood boils composed by our culinary team or build-your-own.

Rooftop - Late Night

Our rooftop deck is open late featuring innovative cocktails, craft beers and over 175 Old and New World wines. Guests may also enjoy live entertainment every Friday and Saturday from 9PM – Midnight.

Digging In At Disney Springs

Digging In At Disney Springs

With a record 68 million visitors last year, Orlando retains its title as the No. 1 vacation destination in the U.S. That’s a lot of mouths to feed, and nowhere is the power of visitors’ palates and pockets more evident than at Disney Springs at Walt Disney World. Here’s a look at recent openings and anticipated restaurant rollouts this year. Cross the gangplank to board the new Paddlefish and the smell of Old Bay Seasoning and a sophisticated slate of coastal blues and grays promises a traditional Eastern-shore seafood boil isn’t far away. This paddlewheeler has been an anchor of Walt Disney World dining since it was christened the Empress Lilly (in honor of Walt’s wife Lillian) in 1977, then remade as Fulton Fish House in 1996. After a transformation of more than two years, Paddlefish opened anew on Feb. 4 in the style of a sophisticated yacht rather than a glittery showboat, a transformation not dissimilar from Disney Springs’ itself. Executive chef Mark Boor’s inventive menu is also the result of two years of research and development to “take an iconic restaurant with a 40-year history and reimagine it.” Though the Paddle wheel is a massive food palace that can seat up to 750 diners at once, every single item, right down to the condiments, is made from scratch and cooked to order. The seafood is ethically sourced and brought in only from environmentally friendly fish farms and marine fisheries with healthy ecosystems. Boor’s creations, such as the perfectly seared scallops served on a bed of pureed cauliflower with roasted Brussels sprouts and browned butter and bacon (an entree that can easily be shared as an appetizer) as well as his “bet you can’t eat just one” lobster corndogs served with a chili aioli easily stand up to those of his James Beard award-winning neighbors at Disney Springs. Other seafood standouts include the tableside-made lobster guacamole (for real!) and a whole branzino that’s been crusted in sea salt, baked for 30 minutes and carved tableside. Though Paddlefish sounds enormous, it actually comprises several indoor and outdoor spaces. I suggest reserving a table in the trophy room for elegant, waterfront dining with floor-to-ceiling windows. For cocktails and apps, the rooftop lounge offers breezes and a bird’s-eye view of Disney Springs. There is a common thread in all of these restaurants: camaraderie and a sense of community. Says longtime Florida food writer Heather McPherson, “What you see in the food and beverage scene in Central Florida are people who lift each other up and who work together. All the James Beard nominees here are good friends, they never talk behind each other’s back and will call for help when needed. We’re growing up as a city but still have old-fashioned values.” Miliotes agrees about the shared spirit of restaurateurs at Disney Springs. “It’s about the community of restaurants, not about individuals. Everyone wants to see each other be successful.” The clear winners in this approach, of course, are the diners.

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