REOPENING DATE & CHANGES Revealed for a Disney World Hotel Restaurant

A Disney World hotel restaurant will be reopening soon!

Over at Disney’s Grand Floridian Resort & Spa, Narcoosseee’s has been closed since the summer of 2022 as it undergoes a refurbishment. Disney had previously indicated that the restaurant would reopen in 2023 with an “enhanced table service experience” and now we finally know what that will involve!

Disney has announced that Narcoossee’s will reopen at the Grand Floridian on April 1st, 2023!

So what will be different? Well, for starters, Disney says that the restaurant will have a “newly reimagined space.” The interior of the restaurant has gotten a revamp, so expect to see a bit of a fresher space.

But it’s not just the inside of the restaurant that has seen some changes. Disney has also revealed that there is a “refreshed menu” from Chef Noah Estabrook and Pastry Chef Kristine Farmer. It is meant to serve updated classics and NEW dishes.

Since the restaurant space now incorporates the idea of the land and the sea, the menu reflects that too. First up, as you sit down you’ll get to enjoy an Artisan Boule of Sourdough “made with a perfectly toasty crust and baked daily in the Grand Floridian Resort & Spa bakery.”

Then, you’ll get to your first course. If you’ve loved the Bisque that they’ve served here in the past, you’ll be thrilled to know it will be coming back, but it’ll return with “an enhanced tableside presentation.” There will also be 2 NEW starters. One of these is the Beef and Ricotta Tortelloni “accompanied by luscious brown butter, parsnip puree, and sultana raisins.”

There will also be an Ocean-inspired Charcuterie Board. This will have “ahi tuna pastrami, charred octopus, and house-made sausage from the sea.” Each element on the plate is meant to represent the style of a different chef on the Narcoossee’s team — neat!

But what about your main course? Well, there will be sustainable seafood from local waters and places around the world. One dish that will be available is a signature dish from Chef Noah — the Blackened Redfish. It’ll be served with “a crispy chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille.” There is actually a secret blend of blackened spice used in this dish that has been passed down from chef to chef at this location and each chef has found a unique way to feature it on the menu.

What if you’re a plant-based eater? Disney has some special items for you too. There will be a Roasted Vegetable Paella available that’ll have “market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon.”

And it’s not just about the seafood here. If you are a meat eater, you can try the new Dry-Aged Pork Ribeye Chop “served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.”

And some favorites from the Narcoossee’s menu will be returning like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf featuring tender filet mignon and butter-poached lobster tail.

When it comes to dessert, a guest favorite will still be on the menu — Chef Kristine’s Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream. But there will also be NEW dishes inspired by bright flavors. These will include a Berry Pavlova with Florida fresh berries and citrus placed over meringue and yuzu crémeux and finished with a tableside pour of anglaise.

There’s also a Pineapple Bavarois with a roasted-pineapple center and house-made blackberry-buttermilk ice cream.

And there will be drinks to enjoy — both alcoholic and zero-proof. According to Disney, the wine list here has been “refreshed.” It’ll now reflect “a diverse portfolio of varietals.” Proprietor Matt Cristi and the sommeliers that work with him will be able to help you create the perfect pairing.

There’s also a NEW cocktail program here that is inspired by the Victorian era. One of the drinks available will be an Empress Lime Gimlet. This is meant to be “a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.”