Consisting of layers of butter fudge ice cream, honey roasted peanuts, fudge, peanut butter, and an Oreo cookie crust, the towering slice resembled a shark fin coming out of the plate. One slice of Sharkfin Pie could easily satisfy the sweet tooth of two or even three people, so sharing is recommended. This guy was monstrous, but we could never say no to ice cream. The menu was also constantly changing to reflect the fresh fish choices available during the season.īy the end of the night, we were stuffed but we knew we still had to try the infamous Sharkfin Pie. Since our entrées are prepared fresh when ordered, Chef Wadsworth informed us that we could have any of the fishes offered made any way we wanted it. Chef William Wadsworth of Mitchell’s Seafood Market
The Chilean Sea Bass Shang Hai Style is steamed with fresh ginger and scallion, served with a soy-ponzu sauce over sticky rice and sesame spinach. The Island Jerk Grouper was grilled with Jamaican spices, topped with mango-serrano salsa, and served on top of a hearty bed of black beans and rice. Not a fan of too much acidity, the ceviche was a little too tart for me, but others found refreshing.įor an entrée, we selected the Island Jerk Grouper and the Chilean Sea Bass Shang Hai Style, which Executive Chef William Wadsworth personally recommended. The ceviche was served with thin tortilla chips and was marinated with citrus, mango, and cilantro. We started with a Wild Sea Scallop & Shrimp Ceviche, which was voted best Appetizer at Taste of Winter Park 2013. The Trio platter consisted of wild sea scallop & shrimp ceviche, tuna poke, and lobster salad.Īfter enjoying Happy Hour, we ventured into the Captain’s Quarters for the main course. These little guys did not last long enough to have their picture taken. The Bacon and Eggs were delectable creamy deviled eggs topped with applewood-smoked bacon. Other notable munchies were the Bacon & Eggs and the Trio platter. Served with Magic Hat #9 beer cheese, you can definitely taste the hoppiness of the beer along with the creaminess of the cheese. The Warm Pretzel Bread is perfect munchie for the beer lover. The fresh, tart pickled cucumbers cleansed the palate and served as a nice contrast to the creamy chili glaze. Rather than being placed on a bed of lettuce, Mitchell’s Fish Market served the shrimp on a bed of sticky rice, garnished with pickled cucumbers and a creamy chili glaze. The Spicy Crispy Shrimp offered an Asian twist to an appetizer favorite.
There was a chili-soy dipping sauce that offered some salty flavor without being extremely heavy. The Crispy Calamari is flash fried with red bell peppers and green beans.
Mitchell’s also offer Happy Hour munchies to accompany the evening cocktails. The drinks were a perfect balance of flavors without being too fruity or too intoxicating. The bar menu features innovative, handcrafted cocktails such as the Winter Park Cosmo, Moscato White Sangria, and Basil Smash made from freshly squeezed juice inspired by the ambiance of Winter Park in the summer. In addition to remodeling the outdoor deck with comfortable couches and inviting lounge chairs, Mitchell’s has also added a new Chef’s Table that offers the privacy and coziness for up to 12 guests.Īrriving a little early for dinner, we enjoyed some of Mitchell’s Happy Hour offerings that takes place every Monday- Friday, 4:00-7:00 PM on their outdoor porch. Walking in to the restaurant, you will be welcomed with brightly covered fabrics, hardwood floors, and accent walls with bright hues of blue, green, orange, and brown. Mitchell’s Fish Market in Winter Park Village is re-introducing itself to the Orlando market with a new coastal, casual elegance look. (NASDAQ: RUTH) a leading restaurant company focused exclusively on the upscale dining segment. Mitchell’s Fish Market was purchased in 2008, by Ruth’s Hospitality Group, Inc. By Junichi Hirano and Mimi Nguyen, Tast圜 Contributing Writers
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