PHOTOS AND VIDEOS – Check out the new restaurant of the famous chef Richard Blais near Disney World!

There is a new restaurant in town located not far from the Disney World property! While several new Disney World restaurants have opened, such as Space 220, Steakhouse 71 and La Crêperie de Paris, we are also curious to know that the surrounding tourist areas offer new dining options for visitors.

If your next trip to Disney World includes a stay at the Hyatt Regency Grand Cypress, you will want to take a look at this new dining room.

Four flamingos, a kitchen by Richard Blais Florida officially opens this week, and we’ll have a look this afternoon! Let’s check it out!

Watching Four Flamingos, A Richard Blais Florida Kitchen 🦩 Opening tomorrow at the Hyatt Regency Grand Cypress (media event) pic.twitter.com/PLXfFlcCMA

– Disney Food Blog (@DisneyFoodBlog) December 2, 2021

The restaurant is run by the famous chef Richard Blais, who was the first winner of Bravo’s Top Chef All-Stars and recently announced as the co-star of the new Gordon Ramsay / FOX cooking contest, Next Level Chef. We were able to take a look at the restaurant, including his bar, living area, i part!

The bar was mixing cocktails from their menu.

Obviously we had to check it out for ourselves!

What if, there are flamingos everywhere!

Here’s a look at the living area. Chef Blais mentioned that they wanted to go for one Florida vintage atmosphere throughout the restaurant, whether it’s through the decor or the glassware the guests drink from. It can be said that all the details have been thought out!

The restaurant is located in the former location of Hemingway’s. In fact, if you look closely, you’ll find several Hemingway books used as decoration like a little glance at the old tenant of the place!

Guests were also able to sample menu items, which were inspired by Florida ingredients such as stone crab, citrus and Mahi Mahi. Everything we tried had one great profile of bright and shiny taste which totally fits in with a Florida vibe.

Dishes available from their Sunday brunch menu for a look included Tuna tostone⁇

… As well as theirs Prawn toast! The prawn toast was our personal favorite among all the dishes we tried. He had one great crunchy texture on the outside with a beautiful flaky texture contrasted on the inside. It wasn’t fish at all either; We would totally ask if we would come here for brunch!

For dinner, guests can dine with a large portion of Steak⁇

… Along with a side of Neck greens to balance things out!

Chef Blais himself was there to greet the guests!

Overall, this is a beautiful place at the Hyatt Regency Grand Cypress, full of good touches and delicious looking menus for both brunch and dinner.

Check it out for yourself next time you go to the Hyatt Regency and be sure to follow it for the latest updates and openings both inside and outside the Disney World property!

Click here to read when the parking trams will finally return to Disney World!

Have you ever stayed at Hyatt Regency Grand Cypress? Let us know in the comments!

Disclosure: Under almost all circumstances, Disney Food Blog writers and photographers pay the full price of their own travel, hotel, food, beverage, and event tickets. We do this because it is important for us, as journalists, to make sure not only that we give you unbiased opinions, but also that you can trust us because we do it, because we are paying our way. On rare occasions, when a company invites us to attend a preview as a means of communication, and when we choose to accept this invitation, we will always let you, our readers, know about this situation. Today, Hyatt has invited us to attend his Four Flamingos media preview, A Richard Blais Florida Kitchen. Please note that when we attend events as a media we are 1) not required to review this event / meal on any of our channels, and 2) not required to review it favorably. You can always count on DFB to offer you a 100% unbiased and honest review of any event we attend, food we eat or drink we drink. You can see more information in our Disclosure Policy. Thanks for reading. —AJ