Restaurant Review Bonefish Grill (Orlando, FL)

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Restaurant Review Bonefish Grill (Orlando, FL)

 

Restaurant Review Bonefish Grill

February 20, 2017

Bonefish Grill
6730 Central Florida Parkway
Orlando, FL 32821
321-677-0025
Website 

 

About:

The Bonefish Grill is a national chain that delivers upscale food in a casual setting. Despite the fancy decor and servers in white chefs coats, you’ll see people in a sorts of satire, especially in Orlando, from those coming from work, to those on a date night and even shorts and flip flops. Regardless, if you are coming from work or one of Orlando’s many theme parks the quality of the food and the freshness of the ingredients will still be the same.  While Bonefish Grill mainly focuses on fish, there are some dishes that originated on land.

From their website: BoneFish Grill is owned by Blooin’ Brands, Inc., who acquired them in October 2001, which also owns Outback, Carrabba’s Italian Grill and Flemings Prime Steakhouse and Bar. Founders Tim Curci and Chis Parker, opened their first BoneFish Grill, fueled by their shared lover for catching, cooking and serving fish. The focused on perfecting every detail of the dining experience because they believe that a great meal is more than just food on a plate. It is the entire experience from start to finish, from their seasonal fresh fish, to their handcrafted cocktails, to their personalized and “memorable” service.  

 

Menu item selected:

La Crema, Sonoma Coast                                                                 $13.10
Pinot Nior

Ocean Trust Tropic Heat Martini                                                      $8.50
Absolut vodka house-infused with pineapples, freshly muddled mango, lemon juice + a thin slice of jalapeño. $1 is donated to Ocean Trust for each one sold. Oceantrust.org

Maryland Crab Cakes                                                                           $13.10
Jumbo lump crab cakes + red remoulade sauce

Restaurant Review Bonefish Grill

Lily’s Chicken®                                                                                      $15.70
Goat cheese, spinach, artichoke hearts and lemon basil sauce

Restaurant Review Bonefish Grill  

Fontina Pork Chop                                                                                 $17.30
Boneless pork chop, Fontina cheese, garlic, prosciutto, mushroom Marsala wine sauce

Restaurant Review Bonefish Grill

Review:

I know it’s a chain and we normally avoid those. However, it was my bothers birthday and he selected the restaurant, he originally wanted to go to MoonFish (also a chain) but we were unable to get a reservation. We were able to get 7:00 reservations at the Bonefish Grill; we arrived about 10 minutes early and were seated within a few minutes. The restaurant and bar were full with a 20-30 minute wait to be seated in the restaurant, not bad for midweek in season.

My wife loves crab cakes but is also very particular about them; she wants lots of carb meat and very little breading. I took a chance and ordered the Maryland Crab Cakes. For the main entrée my wife ordered the Lily’s Chicken® with Potatoes Au Gratin and French Green Beans as her sides and I ordered the Fontina Pork Chop also with Potatoes Au Gratin and French Green Beans as my sides, for drinks my wife ordered the Ocean Trust Tropic Heat Martini and I ordered the La Crema, Sonoma Coast Pinot Nior that I thought would pair well with both the Maryland Crab Cakes and the Fontina Pork Chop.

As I mentioned earlier, the restaurant was busy but there appeared to be plenty of staff to service the guests in a timely manner. However, we waited about 15 minutes for our drinks to arrive and another 10 minutes for the Maryland Crab Cakes to arrive. The good news is the crab cakes arrived to the table hot, not heat lamp hot but right from the oven hot. The crab cakes were loaded with jumbo lump crabmeat and just enough breadcrumbs to crisp the outside but not to where the crab cakes were bready. Bonefish Grill pan sears their carb cakes in clarified butter before finishing them in the oven, giving them a rich buttery goodness. The remoulade sauce was very tasty with just the right amount of heat. The crab cakes were delicious and I would order them again, if you are a crab cake fan you will really enjoy these crab cakes.

Once everyone at the table finished their appetizers and salads we waited another 25 minutes or so for the maid course to arrive. My dad called over the waitress and asked her why it was taking so long, she apologized and said she will go check but didn’t answer his question. A couple minutes later the main course arrived and the manager came over to our table to apologize for the wait but offered no explanation or excuse for the long wait time.

All of the dishes my family ordered look delicious, however I only took pictures of my wife’s entree and mine. My wife was a little disappointed with the Lily’s Chicken®, she said based on the menu description, she thought the spinach and artichoke hearts were incorporated into the sauce and not whole placed on top of the chicken. This is where pictures on the menu would have saved some disappointment. My wife likes spinach she is just not a fan of sautéed spinach. Pushing the spinach aside, she did enjoy the chicken, potatoes au gratin and green beans. My pork chop was perfectly cooked to a medium rare. The prosciutto and mushroom Marsala sauce with the melted Fontina cheese added a complexity of flavors to the pork that pared perfectly with the La Crema, Sonoma Coast Pinot Nior. Additionally the green beans were a little andante, just the way I prefer them and the potatoes al gratin were also flavorful. I would defiantly recommend the Fontina Pork Chop to anyone who enjoys a good pork chop.

Aside from the wait time both the Maryland Crab Cakes and the Fontina Pork Chops were fantastic and while I am not a fan of chain restaurants if the opportunity comes up I will certainly visit a Bonefish Grill again! Look for a post in the future where I recreate the Fontina Pork Chops and the Lily’s Chicken® (with a small variation to please the wife).

Cheers,

Chris

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