yachtsman steakhouse dining plan

Yachtsman Steakhouse

• Fine/Signature Dining

Meal Pricing

A slice of new england.

Within the airy dining room’s knotty-pine beams and nautical touches, mouthwatering cuisine awaits!

High-quality, grain-fed beef is aged in-house and prepared on an oak-fired grill in the open kitchen. Feel your appetite begin to build while you watch butchers hand cut steaks to perfection in the dry-aging room.

Then, give into anticipation as you delight in beef entrées like the 12-oz Prime New York Strip Steak with peppercorn-brandy sauce. Favorite sides include the truffle macaroni & cheese and roasted seasonal mushrooms.

Be sure to save room for a decadent dessert like our Yachtsman's Chocolate Cake.

Reservations

Cancellations and modifications, dining plans.

TripAdvisor

Related activities, add a cake order to your reservation, cooking with soul at walt disney world resort, make a reservation, times for yachtsman steakhouse, dining plans and discounts for yachtsman steakhouse.

Yachtsman Steakhouse

Dinner menu.

Signature Dining

• Yachtsman Steakhouse Dinner

First Course

Caesar salad, jumbo shrimp cocktail, steakhouse wedge salad, squash agnolotti, lobster bisque, french onion soup, beef carpaccio*, butcher's cuts, 7-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 22-oz angus bone-in rib-eye, prime*, butcher's cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, sauce flight, land and sea entrées, chilean sea bass*, braised lamb shank, pan-seared chicken, trumpet mushroom "scallop", steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, smoked paprika fries, loaded baked potato, seasonal vegetables, chocolate cake, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, carrot cake, crème brûlée, kids' specialty drink, specialty character drink, kids' appetizers (à la carte), mixed green salad, chicken noodle soup, kids' create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, pasta with marinara, oak-grilled steak, kids' create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher's cuts, allergy-friendly butcher's cuts enhancements, allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids' appetizers (à la carte), allergy-friendly kids' create-your-own entrées (choose one), allergy-friendly kids' create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.

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Yachtsman Steakhouse

Dinner menu.

Signature Dining

• Yachtsman Steakhouse Dinner

First Course

Caesar salad, jumbo shrimp cocktail, steakhouse wedge salad, squash agnolotti, lobster bisque, french onion soup, beef carpaccio*, butcher's cuts, 7-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 22-oz angus bone-in rib-eye, prime*, butcher's cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, sauce flight, land and sea entrées, chilean sea bass*, braised lamb shank, pan-seared chicken, trumpet mushroom "scallop", steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, smoked paprika fries, loaded baked potato, seasonal vegetables, chocolate cake, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, carrot cake, crème brûlée, kids' specialty drink, specialty character drink, kids' appetizers (à la carte), mixed green salad, chicken noodle soup, kids' create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, pasta with marinara, oak-grilled steak, kids' create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher's cuts, allergy-friendly butcher's cuts enhancements, allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids' appetizers (à la carte), allergy-friendly kids' create-your-own entrées (choose one), allergy-friendly kids' create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.

Use CoBrowse to Share Your Screen?

Even as the Disney Cast Member guides you around our site, they will be unable to access or view any files or information on your device or anything you type.

To stop the session, click the X in the screen-sharing window at any time. You can remain on the phone with the Cast Member.

Enter the code provided by the Cast Member and Accept to get started.

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Yachtsman Steakhouse

Yachtsman Steakhouse comes highly recommended by yours truly.

I find the steaks here to be some of the best on property , and the service is often excellent.

This craftsman-inspired dining room at Disney’s Yacht Club Resort caters to all tastebuds with a variety of dishes, incredible sides, and amazing, cut-in-house steaks.

Book Online

Service: Table Service, Signature Dining

Type of Food: American, Steakhouse

Location: Disney’s Yacht Club Resort

Disney Dining Plan : Yes, 2 Table Service meal credits (Signature Dining)

Menu: Official Disney Menu

Allears.net: Yachtsman Steakhouse Dinner Menu Yachtsman Steakhouse Child’s Menu

An incredible and gourmet array of steaks, entrees, appetizers, and desserts. Sample the delicious cheese plate if you have room!

Reviews: Spotlight: Yachtsman Steakhouse Disney Food Blog Review: Yachtsman Steakhouse Review Disney Food Blog Review: Yachtsman Steakhouse at Disney’s Yacht Club Resort Guest Review: Yachtsman Steakhouse at Disney’s Yacht Club Resort Disney Review: Porterhouse for Two at Yachtsman Steakhouse in Disney’s Yacht Club Resort Disney Food Blog Review: Yachtsman Steakhouse at the Yacht Club Resort at Walt Disney World REVIEW! It’s Wine ‘O Clock Somewhere with Disney’s Wonderful World of Wine Experience! PHOTOS: First Look at the Reopening of Yachtsman Steakhouse in Disney World Disney Food Blog Review: The Steak Restaurant You May Have Totally Overlooked in Disney World REVIEW: Is The CHEESIEST Soup in Disney World Hiding at This Forgotten Restaurant?

Important Info:

• Have a seat by the butcher room window to see the steaks being aged right in the restaurant.
• Catch a glimpse of the chefs working in the open kitchen as you walk to your table!
• The Kids’ menu is especially good here, and the kids’ paint-it-yourself cookie is lots of fun!

Famous Dishes: steaks, cheese plate, creme brulee

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Yachtsman Steakhouse

Yachtsman Steakhouse offering a variety of dishes, hand-cut in-house steaks, unique sides and delectable desserts. The steaks are the best on Disney property!  If steak isn’t for you, they offer chicken and dumplings, braised short ribs and handmade ricotta cavatelli.

The simple, rustic, yet elegant dining room and phenomenal food make this a perfect dining experience for those looking for a romantic night out or celebrating a special occasion.

Service: Table Service/Signature Dining

Cuisine: American/Steakhouse

Meals: Dinner

Location: Yacht Club

Hours:  5 pm – 9:30 pm

Reservations: Highly recommended

Disney Dining Plan:  Two table-service credits

Tables in Wonderland: Accepted

Book online or call (407) WDW-DINE

Menu Dinner/Wine

Dining Tips

• Credit card required at time of booking to reserve and will not be charged. If you must cancel, do so within one day of the reservation or it is considered a no-show and will be charged $10 per person.
• There is a butcher on hand cutting the steaks. You can see him as you enter the restaurant.
• The restaurant features an open kitchen so you can see the chefs preparing the food.

Yachtsman Steakhouse

• Fine/Signature Dining

Meal Pricing

A slice of new england.

Within the airy dining room’s knotty-pine beams and nautical touches, mouthwatering cuisine awaits!

High-quality, grain-fed beef is aged in-house and prepared on an oak-fired grill in the open kitchen. Feel your appetite begin to build while you watch butchers hand cut steaks to perfection in the dry-aging room.

Then, give into anticipation as you delight in beef entrées like the 12-oz Prime New York Strip Steak with peppercorn-brandy sauce. Favorite sides include the truffle macaroni & cheese and roasted seasonal mushrooms.

Be sure to save room for a decadent dessert like our Yachtsman's Chocolate Cake.

Reservations

Cancellations and modifications, dining plans, tripadvisor, related activities, add a cake order to your reservation, cooking with soul at walt disney world resort, make a reservation, times for yachtsman steakhouse, dining plans and discounts for yachtsman steakhouse.

Yachtsman Steakhouse Review

Yachtsman Steakhouse is the real “T-Rex Cafe” in Walt Disney World. Except instead of being themed to dinosaurs, Yachtsman Steakhouse is a restaurant for dinosaurs. Well, at least the carnivorous ones. The place should have been named “Disney’s Awesome Salute to Carnivores Restaurant (of Excellence).” Unfortunately, Disney went with the more conventional “Yachtsman Steakhouse.”

Yachtsman Steakhouse is a signature restaurant at Disney’s Yacht Club Resort. Although we both love steak, it had taken us a while to visit Yachtsman Steakhouse because we always kept putting it off in favor of other favorites. We finally decided to visit Yachtsman Steakhouse when on the Deluxe Disney Dining Plan and trying to get the most bang for our buck . The restaurant is themed to a New England steakhouse, with masculine woods and some almost-kitschy coastal accents. While the restaurant is fairly well-lit, the rich woods and nice-looking rooms give it a look of understated elegance.

There are a few other items on the menu , but Yachtsman Steakhouse’s clear specialty is steak (hence the name…although wouldn’t its specialty be a touch more clear if they went with my proposed name?). As a signature restaurant participating in the Disney Dining Plan , Yachtsman Steakhouse is a 2-credit table service restaurant, and one of the restaurants at Walt Disney World that now requires a $10 per person deposit to secure reservations. It also accepts the Tables in Wonderland card for a 20% discount .

I’ve already touched upon the decor and its kitsch, but it’s probably worth discussing a bit more (and at the front of the review, to get all negatives out of the way first). Yachtsman Steakhouse looks nice with its masculine woods and understated dining room, and the highlight is when you first walk in and see a butcher room with meats aging and, when we were there, a butcher in there actually making his cuts!

However, there are also a few random accents that make the restaurant feel as if it’s stuck in the mid-1990s. I know plenty of New England restaurants have this same “look” to them, but I think Disney could convey the theme of the restaurant without the dated paintings and wallpaper. These are just little things, and it’s difficult to point to any one element of the design that made it feel dated, but I think all of these little things are more noticeable because the dining rooms are otherwise very understated.

That said, we ate there prior to the restaurant’s August and September 2012 refurbishment, and I have not yet heard what, if anything, changed with the look of the restaurant. Hopefully this decor was freshened up during the refurbishment, and if so, Yachtsman Steakhouse would be flawless to us. (Has anyone been there since September 14, 2012? How did it look?)

Our waiter for our meal at Yachtsman Steakhouse was Ricardo, and he was flat out awesome. He was incredibly fun, yet formal and knowledgeable of the menu. How he managed to strike this balance was beyond me, but he was basically the perfect Disney server–easily one of the best we’ve ever had at Walt Disney World or Disneyland. A bit of whimsy combined with knowledge and appropriate demeanor for a nicer restaurant.

Before diving into the substance of our meal, I should preface this review with some basic information about my food preferences. On a scale of “Vegan to Velociraptor” in terms of carnivorousness, I’m approximately “Tyrannosaurus Rex,” which is a step beyond Velociraptor (see how happy I am in the photo above? I’m like a kid in a candy store when I’m at a steakhouse!). So I’m off the chart as far as my enjoyment of meat goes. I actually view vegetables as unnecessary filler that gets in the way of meat. Except potatoes, but I’ve been told countless times those are not vegetables, so I guess they get a pass. Obviously there’s some hyperbole here, but my point is that if you’re a vegan or vegetarian, it’s likely that you and I will not share similar views of Yachtsman Steakhouse.

In short, Yachtsman Steakhouse brings the A-game for steak-lovers. The meal started out with a bread basket, the highlight of which is the delicious onion bread. That onion bread plus the roasted garlic and butter is a deadly combination (for anyone you talk to later in the night). It’s also a highly, highly delicious combination. Normally we don’t like to overdo it on bread, but when Ricardo asked if we’d like another basket of bread, the answer was an unequivocal “YES!”

For appetizers, we both ordered the same fried crab appetizer, and it was incredible. Not only was the crab perfectly breaded and prepared, but the tomatoes and other garnishes were excellent!

Now, on to the glorious entrees! Sarah had the Surf ‘n’ Turf (butter-poached Maine Lobster and Prime Strip Steak), and I had the 24 oz Porterhouse.

My Porterhouse was amazing. Flavorful, perfectly marbled, and with the perfect amount of seasoning. The roasted garlic butter added a great flavor to the steak, but it wasn’t doused in this butter so heavily that it masked the steak’s own natural flavor. Those who like incredibly lean cuts might not be as big of fans of this Porterhouse (or any Porterhouse, for that matter), but I like a bit of fat for flavor. If Yachtsman Steakhouse sold post cards, I would have bought one, because that steak was something to write home about!

At $46 it was pricey even by Disney standards, but it was 24 ounces and amazing. Given that, I don’t think it was out of line compared to other steak on property, especially for the size. It was certainly better than the $66 entree I had the day before at Narcoossee’s! I would not recommend visiting Yachtsman Steakhouse with an eye towards “dining on a dime,” but the Porterhouse was definitely large enough for two people to split if you want to go that route.

Usually I try to only post one or two photos of each entree we have in these reviews, but I’m having a tough time cutting anything here, so I’ll just present this glorious tribute to the Porterhouse:

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I may not look all that happy in this photo, but really, I’m just in the zone. Eating a steak this excellent requires dedication and concentration. No time for posed photos.

Truly the best overall steak I’ve had on Disney property. The filet mignon at Napa Rose comes close , and it’s difficult to compare two radically different cuts of meat, but I’m going to give the edge to Yachtsman Steakhouse.

As for Sarah’s meal, Sarah reported that her lobster was better than the lobster she had at Narcoossee’s . If you recall, she had a whole Maine Lobster at Narcoossee’s, so this is assessment is impressive since usually the lobster on a combo lobster/filet dish is inferior to the lobster on a dedicated “whole Maine lobster” dish. She described the lobster as tender, flavorful, and perfectly cooked, and similarly really liked the steak. I tried some of her strip steak, and while it didn’t compare to my Porterhouse, it was very excellent. Tender and juicy, especially for a strip steak.

After dinner, Sarah ordered a cup of cappuccino. I’m not really sure which one, and I know almost nothing about coffee, so I can’t accurately assess it, but to my uninformed palate, it tasted delicious!

For dessert, I had the Peanut Butter and Pretzel Gianduja Cake, with salted caramel gelato and liquid ganache. This dessert was the bomb(dotcom) ! Even though it was really rich, I didn’t mind at all, because I love peanut butter and it wasn’t too large (who am I kidding, it could have been 10 times this size and I would’ve eaten it all!). The mix of flavors and textures in the cake were excellent, and I had never had caramel gelato before this–it was also quite good. At $11, it was fairly expensive for a relatively small dessert, but it tasted excellent. I probably wouldn’t have paid that much for it out of pocket, but as a Disney Dining Plan dessert, it’s a great pick.

Sarah had the Lemon Pudding Cake, which she said was pretty good. She said it was incredibly moist, and that the blueberry shake that accompanied it was also excellent. I’m not quite sure about the war paint in the middle of her plate there, but I guess that’s how New England steakhouses present their desserts. Chowder-heads! 😉

All in all, Yachtsman Steakhouse was amazing. Our meal was, essentially, a tribute to America. That meal at Yachtsman Steakhouse cemented the restaurant as one of our top Walt Disney World restaurants. Our meal surpassed Bistro de Paris by a tad to claim the #2 overall slot for best restaurants at Walt Disney World ( behind only Victoria & Albert’s ). Although there are some dated elements in the decor, that was hardly enough to ding Yachtsman Steakhouse’s score.

The next time we eat at Yachtsman Steakhouse, we definitely won’t use the Disney Dining Plan, and will skip appetizers and desserts in favor of the many steakhouse-style sides that can be ordered to accompany the steaks. We saw a few of these pass our table, and they looked excellent. Our appetizers and desserts were good, but they were expensive (especially the desserts), and I’d rather focus on steakhouse strengths when at a steakhouse. It’ll be difficult, but I’ll probably also order the Beef Wellington next time instead of the Porterhouse. The Porterhouse was absolutely amazing, but I suspect just about any cut of meat will be amazing at Yachtsman. We highly recommend Yachtsman Steakhouse to anyone who enjoys a good steak.

Are you a fan of Yachtsman Steakhouse? Share your thoughts, especially any experiences with their other (glorious?) cuts of meat, in the comments!

Overall Score: 10/10

Written by Tom Bricker

Another request for an update now that it has re-opened again. Thanks!

Any plans to do an updated review here soon? It says you haven’t been here since 2012 yet you said it was amazing and gave it a 10/10. Hoping to see some updated thoughts on this steakhouse as well as Le Cellier as we’re trying to decided between the two for our upcoming June 2020 trip. Thanks!

I agree!! The menu has had soooo many changes since then. Would love an updated review.

Just eaten here for the third time and was a total disaster. Our waiter knew little about the menu or drinks then forgot 2 of the drinks we ordered one was Diet Coke so not too hard to remember The steaks arrived my wife said medium fillet was cold on the outside and centre one sons steak was fine he asked for fries not mash and no sauce which arrived ok My other son and I shared a porterhouse which was excellent then the problems started alll the side dishes wee cold and looked as if they were preprepared and left on one side . We complained to which we were told they would be replaced immediately Then mash and sauce arrived for our sons steak which was ordered without and arrived perfectly After we had nearly finished the porterhouse my wife’s steak arrived it was the original steak reheated as were all the side dishes which were then TrueType inedible. The manager apologised on many occasions and sent extra desserts Monod which I could eat as I am diabetic which I told the waiter originally The y did reduce the credits taken from the dining plan plan but I would have sooner had a good meal and used all the credits WE will not be revisiting soon

Hi- just curious why you wouldn’t use the Dining plan for this restaurant? This is our first time at DW, so i’m confused. Thank you

I assume he means because the dining plan specifies that you get appetizer, entree, and dessert as opposed to steak with added sides of your choice. With the dining plan, you have less control over how you spend your money at each meal.

It is by far my favorite restaurant at DW & I’ve eaten at most. Their bone marrow w/the ribeye is out of this world! I think they lace it w/crack bc I dream of this bone marrow!

We went here in 2015, this review is spot on with our experience. We are going back in 2017 and agree that we aren’t doing the dining plan. We also thought the steakhouse sides looked really good. We plan to share the porterhouse and get a few different sides to share. This is one of our must have ADRs for this next trip.

Don’t worry about the decor…it’s elegant and appropriate as you would expect. The food is exceptional! What a treat! Don’t overlook what is certainly one of Disney’s best………and one of the most outstandiing steakhouses ANYWHERE! Bravo!

I’ll be there for dinner on January 06, 2015. Thanks for the amazing review!

My hubby and I have an ADR here for the beginning of October. We are from New England so I’ve been hesitant to keep the reservation. My indecisive nature makes me want to try something new and exciting yet knows we’d love the Yachtsman. Any current thoughts on a signature restaurant for two? I’m dying to go to V&A but it’s just not in the budget this trip. Thanks!! Love your blog!

California Grill would be very nice!

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Yachtsman Steakhouse

Dinner menu.

Signature Dining

• Yachtsman Steakhouse Dinner
• Meal Period  - Opens menu - Dinner

First Course

Caesar salad, jumbo shrimp cocktail, steakhouse wedge salad, squash agnolotti, lobster bisque, french onion soup, beef carpaccio*, butcher's cuts, 7-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 22-oz angus bone-in rib-eye, prime*, butcher's cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, sauce flight, land and sea entrées, chilean sea bass*, braised lamb shank, pan-seared chicken, trumpet mushroom "scallop", steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, red wine-braised mushrooms, smoked paprika fries, loaded baked potato, seasonal vegetables, chocolate cake, yachtsman signature chocolate cake, cranberry-vanilla cheesecake, carrot cake, crème brûlée, kids' specialty drink, specialty character drink, kids' appetizers (à la carte), mixed green salad, chicken noodle soup, kids' create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, pasta with marinara, oak-grilled steak, kids' create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher's cuts, allergy-friendly butcher's cuts enhancements, allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids' appetizers (à la carte), allergy-friendly kids' create-your-own entrées (choose one), allergy-friendly kids' create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.

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Perspective Using the Disney Dining Plan - Yachtsman Steakhouse

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“Perspective Using the Disney Dining Plan” Review of Yachtsman Steakhouse

Of all the reservations I’d made for dinner, this was the one I was most looking forward to. We used the Disney Dining plan, so this meal costs each person 2 credits. (more on that below). We had been at EPCOT all day, so the short walk to the Yacht Club resort was perfect. We were seated almost immediately and greeted by one of the more attentive servers we had at any restaurant we dined at while in WDW. She walked us through some options since we were using the dining plan. This included: allowing for a cheese plate to be served as an appetizer and have it count as a desert, and swapping in any side dish with any main course. We took advantage of both. The cheese plate was phenomenal. Each cheese was paired with something such as honeycomb, caramel, etc. and tasted great. We were also served the famous rolls with roasted garlic. Our waitress offered to get us seconds, which was thoughtful. For dinner, I had the New York strip with brandy peppercorn sauce and a side of truffle mac & cheese. The strip had an awesome char and was cooked a perfect medium. I really enjoyed the tasted of the sauce as well. The truffle mac was one of the best things I’ve eaten at WDW. Warm, cheesy goodness with onion strings on top. My husband ordered the rib eye with a side of potatoes au gratin. His steak was ordered Medium, but came out more medium well. He said the flavor was still outstanding, just would have preferred a little more pink. The potatoes au gratin were a sizable brick of layered potatoes and Gruyere cheese. If he was able to choose again, he’d have gotten a different side. For our remaining desert, we chose the sundae, which was refreshing and definitely big enough to share. Overall, we decided it was not worth the 2 credits each we had to use to dine here. While the food was awesome, the numbers just didn’t add up. If we opted to eat here again, we would choose to only purchase one meal to share (use only 2 credits instead of 4) and perhaps purchase an appetizer if we needed more food.

• Excellent 904
• Very good 274
• Average 185
• Terrible 65
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1,279 - 1,283 of 1,548 reviews

Dined with with my husband and in laws for a kid free dinner while at Disney. It was better than we expected. Knowing that Disney is not known for its food, and our in laws having just an average experience at Artist Point the night before, we had lowered our expectations a bit in advance of this meal, but we were pleasantly surprised. We had reservations and were seated right away. Restaurant was only about half full. Our server was attentive and pleasant. I had the scallops as an appetizer, and the plate contained 4 large scallops. Then, my main course arrived. I chose the lobster. There were 2 good sized lobster tails. My husband had the filet and it was above average, though not fantastic. We enjoyed the experience, and will consider going back on our next visit to Disney.

There were such small but noticeable things that made our experience here amazing. From the sea salt on the butter, to the roasted garlic with our bread, to the lemon gel (instead of just a slice of lemon) that came with the shrimp cocktail, we were impressed. For Disney, this place was very mature! The service all around was friendly but formal. I would definitely go back there!

My wife and I tried this place for dinner since we were staying on the property and just got in earlier that afternoon. We had a 7:55 reservation and wasn't seated until around 8:15. They said that they were running late. The steaks hanging in the window looked good and when we were finally led to our seat the hostess took us by to explain that their specialty is the New York Strip, which they age and cut on property. It is also a prime cut, but I'm not sure if the filet and ribeye are. Oscar was our waiter and he did a great job. We started with the lobster bisque. It wasn't too bad, but I've certainly had better. I think it should have had more cream to it and maybe some sherry. We then shared the seared scallops. They were grilled well but over salted. For our entrees, I had the New York strip, medium rare. Unfortunately, it really did not taste as good as I had hoped. For a prime piece of meat, it didn't seem well marbled and there really was no flavor to it. Not sure if they forgot to season it but something would have been nice, even if it was just salt and pepper. My wife had the filet and it at least tasted better than mine. Better sear, better flavor. We had also ordered a side of sauteed mushrooms, but they forgot it so we ended up canceling it. I was definitely disappointed with the meal and likely won't be dining there again. It's such a shame because it has such good potential.

We arrived at the Yachtsman Steakhouse just in time for our 1900 reservation. Susan was our server. They still have the roasted garlic with the bread service. Lyd had a Tanqueray Martini (8.50) and I had a rather poor Maker’s Mark Manhattan (9.25). Lyd started with Steakhouse WiAnno Oysters with Fennel-Challah Crumb, melted leeks, and horseradish custard (16). I started with the Caesar Salad (11) with crisp romaine, aged parmesan and torn Focaccia Croutons (11). At Susan’s suggestion, we had a bottle of Penfolds Bin 28 Kalimna Shiraz (57). Lyd had the 8-oz Center Cut Filet Mignon (41) with mashed potatoes and cabernet wine sauce, and a side of Creamed Spinach (8) in Parmigian-Reggiano and Gruyere. I had the 12-oz New York Strip (44) with Carmody Potato Gratin and Pepper-corn Brandy Sauce.

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Review: Dinner at the Yachtsman Steakhouse Wasn’t All Smooth Sailing

The Yachtsman Steakhouse is a Signature Dining restaurant at Disney’s Yacht Club resort. With “hand-cut, dry-aged steaks”, Disney positions the restaurant as a high-end stop for steak, and you’ll find it priced accordingly. Appetizers are $16-22, entrees $38-65, and desserts $15-20. A full three-course meal will run you about $80-95, not including drinks and gratuities. As a Signature restaurant, you’ll need to spend 2 Disney Dining Plan credits to dine at the Yachtsman.

The restaurant’s interior leans heavily on polished wood that gives the space a warm, intimate feeling. Although the floor is bare, vertical features and ceiling joists helped to break up noise and we didn’t find that the space was loud.

The Yachtsman serves dinner only, but is open 7 days a week. You’ll often find same-day reservations or walk-up availability. And as a Signature restaurant, the Yachtsman expects guests to be in clean, neat attire – but I felt that clothing was generally more relaxed here than Signatures on the monorail loop.

Bread Course

The bread service was a mix of crusty white dinner rolls and onion rolls, accompanied by roasted garlic and butter sprinkled with sea salt. The white rolls had a nice crust, but not much flavor aside from salt. The onion rolls were the better of the pair, soft and tender with the sweet, pungent flavor of onion.

First Course

Caesar Salad – $16.00 Marinated White Anchovies and Croutons

Caesar salad decorates the menus of every mid-range restaurant everywhere, but this one beats all those shlocky salads into the ground. Parmesan shavings instead of shreds, and a tangy, creamy dressing with just a hint of brine that was properly and carefully tossed to coat each leaf. The only flair was the crouton, which was a crackly crisp instead of the traditional cubes. This salad reminds you why Caesar salad is so popular that poorly executed versions became ubiquitous.

Lobster Bisque – $18.00 Lobster Biscuit / Crème Fraîche / Espelette Oil

I really loved the little pop of spice from the espelette oil in this bisque. The texture was perfect – creamy enough to hold up the swirls of crème fraîche and let the brightly colored oil dance on top, but still clearly a soup and not a porridge. The lobster biscuit was less of a biscuit and more of a bread cube, but provided the same overt lobster flavor that is usually served up with a few chunks of lobster meat. I liked the biscuit, but if I had a complaint about this soup that was it; no lobster meat. The biscuit just didn’t cut through the richness of the bisque in the same way.

Beef Carpaccio – $17.00 Truffle Aïoli, Parmesan, Fried Capers, Grilled Artichoke, and Smoked Sea Salt

I enjoyed this, but I feel it’s only fair to disclose that I adore carpaccio and pretty much always order it if it’s on the menu. So while I’m not sorry about this choice, I know that it did have a few faults. The biggest challenge of preparing carpaccio is that the contribution of the meat is fragile because the slices are so thin. It’s easy to overwhelm it if there is too much of the strongly flavored parmesan or capers, and that’s what happened here. Individual bites were tasty, although it was hard to get one that included the artichoke without using a knife, but the flavor of the beef was somewhat lost in the mix.

Butcher’s Cuts

12-oz New York Strip Steak, Prime – $59.00 Loaded Baked Potato, Peppercorn Sauce

My steak was perfectly cooked to temperature and nicely seasoned on the outside. It was a terrific platform upon which to try the different sauces (see below) and it tasted good without them too. I swapped the baked potato for a Yorkshire Pudding and it was outstanding. It was so outstanding that it was delicious, crisp outside, and tasty – even though it was unfortunately served cold. I very much enjoyed it, and it would almost certainly have been even better had it arrived still properly hot.

Sauce Flight – $9.00 House Steak Sauce, Béarnaise, Peppercorn, Blue Cheese, Bordelaise

Just for you, dear reader, I threw myself on the altar of sacrifice and ordered the peppercorn sauce on the side so I could try the sauce flight. OK, maybe full disclosure, peppercorn is not usually my favorite and I love to try things. Either way, I ordered my steak with the full rack of sauce.

The béarnaise was without question the best of the bunch. That isn’t just because I like béarnaise sauce, it’s because it was properly executed with the taste and texture you would expect to find in this sauce.

The bordelaise had problems. Bordelaise sauce is traditionally made with caramelized shallots and a strong stock or demi-glace that is sometimes further umami-fied with bone marrow. If you had told me this bordelaise was an onion jam, I would have believed you, and that’s not a good commentary on either the flavor or the texture.

The house steak sauce tasted much more like I would have expected the bordelaise to taste, and I’m kind of hoping that maybe our [excellent] server mislabeled the two when they were brought to the table. Except that house steak sauces don’t typically taste like onion jam either, so …

The blue cheese sauce was the kind that you will love if you love blue cheese on its own, but not if you only love the kind of blue cheese dressing that comes with wings. (That’s me, by the way, so if it’s you I’m not dissing you.) The sauce was creamy and the cheese itself was a nice choice that had enough oomph to assert itself without having the full funk of one that really needs to be the solo star.

The peppercorn was serviceable, but nothing to write home about.

22-oz Angus Bone-In Rib-Eye, Prime – $65.00 Gratin Potatoes, Red Wine Butter

As a plate, this was the clear winner of the two steaks we had. This steak was also perfectly cooked to temperature and with a nicely seasoned exterior; this one had more of a crust. The meat had the tender, slightly unctuous texture that you would expect from a good ribeye. And, all the accompaniments stood up. The red wine butter was tasty and brought an extra dimension to the steak, and the gratin potatoes were a lovely stack of melty gruyere goodness. Perhaps a tiny bit on the salty side, but that is often a matter of taste.

Steakhouse Sides

Creamed Spinach – $10.50

It  is possible to make creamed spinach that doesn’t feel heavy and rich. But while this one was excellent, with the spinach flavor clearly present, it was not light. When you order it alongside a heavy, rich meal, be prepared. I really wished that I hadn’t been staying in a hotel room so I could have taken this home and eaten it the next day.

Hot Honey-Bourbon Brussels Sprouts – $12.50 Chili-candied Walnuts

Roasted Brussels sprouts, with crisp leaves and a bit of char, are all the rage these days, and it’s easy to see why a chef would want to add some hot honey and candied walnuts to make their version stand out. Alas, we couldn’t particularly taste the hot honey more than “these were dressed a bit with something a bit sweet”. The walnuts were chopped quite small and their flavor was also a bit lost as a result; I would have preferred to see them larger for more contrast.

So, these were nicely roasted and tasty, but nowhere near as special as you might think from the description. In fairness, when we mentioned this to the server she said that they had toned down the hot honey due to complaints from diners who found it too spicy for their liking.

Roasted Seasonal Mushrooms – $10.50

This was the only side that we ate all of. Buttery, woodsy, with a balance of textures from different types of mushrooms that was just right. Delicious either on the steak or off.

Smoked Paprika Fries – $10.50

It’s hard to go wrong with fries, right? These were perhaps the most disappointing dish of the night. They clearly weren’t plain frites, but I couldn’t say any paprika was in evidence – either to be seen on the fries, or tasted in the flavor.

Chocolate Cake – $17.00 Chocolate Biscuit, 65% Dark Chocolate Ganache, Chocolate Buttercream, and Raspberry

This dessert owes everything to the chocolate biscuit. The cake was lovely and rich, but we’ve all had great chocolate cake with great frosting. The chocolate biscuit was … think about that crunchy chocolate stuff that’s in the middle of every Carvel ice cream cake you’ve ever eaten, and then glue it together with the tart sweetness of raspberry. Amazing.

Crème Brûlée – $15.00 Luxardo Cherries, Orange Segments, Whiskey Ganache (Made with or contains alcohol product)

Confession time: when the server described this as having the brulee topping smoked, I did a little mental side-eye. Nothing that showed on my face (at least I hope not), but I was definitely dubious. I can admit when I’m wrong. I was wrong. The cherries were beautiful, the orange segments were orange segments, the custard was a bit sweeter than your average creme brulee but it needed the oomph to hold up to the rest of the dish. But that smoked melted sugar topping!

I’m sure that I cannot describe it adequately because here’s the problem. The best description I can think of is that it had the same vaguely sweet but unfinished rough-bitter hydrocarbon flavor that you get when you set marshmallows on fire and blow them out once the coating is burnt all over. I know that thousands of us eschew the perfectly toasted marshmallow (I’m ace at that, by the way) and instead thrust them into the campfire coals because we love them burnt. But anytime you have to describe a dish using the word “hydrocarbon”, it’s a fail on the food reporting scale.

All I can tell you is that we spent 10 minutes with the server trying to figure out how to come back and get just the creme brulee without having to eat the rest of the meal first.

Wrapping Up

All in all, we found this to be a pretty disappointing meal. Although there were dishes that we enjoyed, the quality was tremendously uneven and the items we loved can (mostly) be found in other places. For the price this meal commanded, it can’t be recommended.

Here’s my advice: if it’s just a great steak that you’re looking for, a superior plate can be had at the Boathouse in Disney Springs or Toledo at Coronado Springs Resort. If you’re looking for a stellar meal with steak on the menu try Citricos, which has an outstanding strip steak — better than what was served here.

If you’re staying at the Yacht or Beach Club and you’re looking for a light meal, wander over to the Yachtsman and see if they have a table. (You can probably check in advance using the Walk-Up Waitlist ). Treat yourself to a great Caesar Salad and maybe a bowl of lobster bisque, and then skip straight to dessert. You know what you need to order there, right? It’s the amazing creme brulee.

Have you been to the Yachtsman Steakhouse? What did you think of your meal? Let us know in the comments!

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Jennifer Heymont

Jennifer has a background in math and biology, so she ended up in Data Science where she gets to do both. She lives just north of Boston with her husband, kids, and assorted animal members of the family. Although it took three visits for the Disney bug to "take", she now really wishes she lived a lot closer to the Parks.

4 thoughts on “ Review: Dinner at the Yachtsman Steakhouse Wasn’t All Smooth Sailing ”

Normally I enjoy these reviews but this feels overly harsh when comparing the headline & wrap-up to the actual dish reviews. I was expecting an absolute trainwreck (shipwreck?) but it read as a lot of personal preferences or minor flaws – cold Yorkshire pudding aside which is an insult I can’t let pass.

Maybe it’s more about the cost vs quality?

I hear what you’re saying about it not seeming to add up and I can totally see where you’re coming from as a reader. But as a reviewer, I’d say that’s exactly the reason that there is a headline and a wrap-up. There were 13 dishes reviewed here (bread service, 3 appetizers, 2 steaks, sauce flight, 4 sides, 2 desserts). Of those plates, 1 appetizer, 1 steak plate, the sauce flight, 2 of the 4 sides had errors in composition or execution. That’s a 38% miss rate for a restaurant that – even on the Disney scale – is expensive at a base price of $80-95 for 3 courses.

The problem is: just because an error doesn’t make food taste bad doesn’t mean that dish isn’t a miss. Billing a dish as “smoked paprika fries” is an elevation that you expect from a fine dining restaurant, and it affects a diner’s decision to order something that feels as though it is unique. When what lands on the table is basically plain fries, it doesn’t matter that they’re perfectly good regular fries. Because if the diner knew that when ordering, they might have chosen to try something they didn’t feel they could get elsewhere.

Similarly, that I enjoyed the carpaccio doesn’t mean that my criticism of it was personal preference (which I do try to note when it applies). The fact is, you are not supposed to need a knife to get a complete bite of a carpaccio dish. And, you are supposed to be able to distinctly and clearly taste the beef. I don’t know if you watch Beat Bobby Flay, but there is a repeated theme where he makes something that the judges say “I don’t know if I’d call this a __________, but it was very tasty”. Everyone has their own opinion about whether not being a _____________ should be disqualifying and if it’s a travesty when he wins, but it’s also a TV show. In everyday restaurant eating, diners want to have some confidence that they dish that appears in front of them will match their expectations based on the dish name and description.

And yes, errors like these are more likely to be forgiven in a restaurant that doesn’t bill itself as being high caliber. One of the things that comes with billing as a fine dining establishment is an assumption about how well dishes match their menu descriptions or the standards of the dish. If these problems had occurred at, say, the Grand Floridian Cafe with its much lower price tag, I would still have called them out but probably not had such a harsh take on the overall experience. But also, a restaurant in the weight class of the Grand Floridian Cafe is not as likely to be the one that a vacationing family with a limited budget has chosen as their “big splurge dinner”.

Thanks for taking the time to explain. Never been to this restaurant so not trying to defend it in any way, was just genuinely a bit confused while reading!

No worries – as I said, I see why it could be confusing as a reader. So thanks for asking and giving me a chance to elaborate for anyone else who might be similarly mystified. 🙂

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Yachtsman Steakhouse Overview | Disney’s Yacht Club Resort Dining

Yachtsman Steakhouse is a high-end dining establishment that is renowned for its premium steaks, fresh seafood, and free-range chicken.

Dining Overview

The restaurant features a nautical, New England-inspired theme that complements the overall aesthetic of the Yacht Club Resort. The dining room has a craftsman-inspired design, catering to a variety of tastes with an array of dishes, incredible sides, and amazing, cut-in-house steaks.

In terms of location, the restaurant overlooks the water and beach area of the resort, creating a scenic dining experience. It’s easily accessible from the Beach Club, BoardWalk, and other areas of the resort.

The menu at Yachtsman Steakhouse is varied enough to appeal to any guest’s tastes. It’s known for serving high-grade steaks and has a reputation for being one of Disney World’s most impressive sources of magnificent meals. In addition to its steaks, the restaurant offers a selection of fresh seafood and free-range chicken.

One of the unique aspects of Yachtsman Steakhouse is its on-site butcher room where steaks are hand-cut. This attention to detail and commitment to quality is part of what makes dining at Yachtsman Steakhouse a memorable experience.

Overall, Yachtsman Steakhouse provides a signature dining experience at Walt Disney World near EPCOT, combining superb food with a charming setting and outstanding service.

Dinner (Served from 5:00 p.m. to 9:30 p.m.)

First course, caesar salad, jumbo shrimp cocktail, steakhouse wedge salad, lobster bisque, french onion soup, beef carpaccio*, butcher’s cuts (served with one accompaniment selection), accompaniment selections, 8-oz filet mignon*, 14-oz roasted prime rib*, 12-oz new york strip steak, prime*, 16-oz rib-eye steak, prime*, butcher’s cuts enhancements, oscar-style, half maine lobster thermidor, steakhouse sauces, house steak sauce, blue cheese, land and sea entrées, red wine braised short rib, seared ora king salmon*, seafood cioppino, coq au vin-braised chicken, trumpet mushroom “scallop”, steakhouse sides, truffle macaroni & cheese, creamed spinach, mashed potatoes, hot honey-bourbon brussels sprouts, roasted seasonal mushrooms, house-made truffle fries, loaded baked potato, chocolate cake, strawberry shortcake, carrot cake, brûlée cheesecake, kids’ specialty drink, specialty character drink, kids’ appetizers (à la carte), mixed green salad, chicken noodle soup, kids’ create-your-own entrées (choose one), grilled chicken breast, baked fish of the day, orecchiette pasta and plant-based sausage, oak-grilled steak skewer, kids’ create-your-own selections (choose two), steamed seasonal vegetable, fresh fruit, brown basmati rice, frozen yogurt and berry push-pop, mickey puzzle, macaroni & cheese, orange blossom pilsner – orlando, fl, funky buddha floridian hefeweizen – oakland park, fl, cigar city brewing jai alai india pale ale – tampa, fl, scotches (single malt), glenkinchie, lowlands 12 yr, the macallan, speyside 12 yr, the macallan, speyside 18 yr, the macallan, speyside 25 yr, glenmorangie highland 10 yr, oban west highland 10 yr, lagavulin islay 16 yr, johnnie walker black label, johnnie walker blue label, rémy martin vsop, rémy martin louis xiii, coffee drinks, irish coffee, starboard coffee, jamaican coffee, keoke coffee, pressed pot coffee, payoff martini, cold brew martini, after-dinner flights, bourbon flight, scotch flight, allergy-friendly first course, guests must speak to a cast member about their allergy-friendly request, allergy-friendly butcher’s cuts (served with one accompaniment selection), allergy-friendly steakhouse sauces, allergy-friendly land and sea entrées, coq au vin braised chicken, allergy-friendly steakhouse sides, allergy-friendly desserts, allergy-friendly kids’ appetizers (à la carte), allergy-friendly kids’ create-your-own entrées (choose one), orecchiette pasta and ‘sausage’, allergy-friendly kids’ create-your-own selections (choose two), steamed seasonal vegetables, seasonal fruit allergy.

Rachel Van Norman

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The Brothers Who Set New York’s Restaurant Scene Afloat

How Alex and Miles Pincus became the duo behind the city’s restaurants on boats

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Grand Banks, the floating restaurant at Pier 25, opens for the season today. But there’s more to the story as to how it got here.

There was a moment when Alex Pincus started to sense that his plan to transform a 142-foot sail-powered cod fishing schooner into a dockside floating restaurant might have some unforeseen challenges. It was early summer 2014, and, much to his surprise, the Sherman Zwicker that he and his brother Miles had recently acquired from the Maine Maritime Museum and spent months renovating and retrofitting into a restaurant called Grand Banks, was now jam-packed with a heavy-spending crowd of restaurant prowlers, hipsters, and a side order of Wall Street.

All good, except that the hipsters and Wall Streeters were quickly blowing through more oysters and Chenin Blanc than the Pincus brothers could keep in stock. They were also generally pushing everything from the tiny galley kitchen to the ship’s low capacity heads to the breaking point.

Alex, previously a Columbia University-educated architect, was rushing around, bussing tables, tending bar, and generally battening down hatches when he realized that the month’s super moon tide and accompanying 12-knot current was driving the Zwicker toward the pier and that the gangway was about lurch up and ram through the pilot house.

Realizing that the only way he could avert disaster was to throw his body in harm’s way, Alex sprang from the front of the ship below deck and jumped on the spring line midship, assuming a full spread eagle between vessel and dock while his brother Miles rushed to tighten the lines at the bow. Amidst the chaos, a woman impatiently caught Alex’s eye. “Do you have any idea,” she asked, “when my drink will arrive?”

Eventually Sherman Zwicker was secured and the seemingly endless party that Alex and Miles had let loose on Manhattan’s waterfront was able to rage on until the chill of November beat everyone home or below decks. But the super moon moment helped the brothers realize that they had to start to take what had begun as something of a lark a lot more seriously.

“All we wanted to do was find a cool place to drink and eat oysters on the water,” Alex told me aboard a little pontoon launch as he buzzed me around the half dozen bar-restaurants he and Miles own and operate in Manhattan, Brooklyn, and Governor’s Island under their Crew hospitality group.

“Having a restaurant on a boat is a whole different thing than having one on dry land.”

It’s hard to say what the prerequisites are for becoming a builder and manager of boat restaurants, but a good place to start might be early exposure to lumber.

“Growing up in New Orleans,” Alex told me as we headed up river, “my grandmother worked in a sawmill and she never had any money for presents. Instead every Christmas she’d fill up her trunk with wood and drive down from South Carolina and give it all to us. We loved it.”

Alex and Miles became inveterate tinkerers, hammering together rudimentary structures, waterborne and otherwise. Miles, at age 10, bought and tricked out an old Laser sailboat. Alex did the same with a kayak and eventually became a member of the U.S. junior national whitewater kayak team — another skillset that would prove an important tool in the toolbox of a boat-restaurant serial entrepreneur.

“Whitewater kayaking helped me get comfortable with navigating the unknown,” Alex recalled. “It taught me to break down big scary things — huge rapids — into smaller pieces that I know I can do individually. It also taught me how to operate outside my comfort zone.”

The big scary thing the Pincus brothers would eventually break down together was New York Harbor. For years Gotham’s waterfront had been a dark, decrepit place, a body of water into which hundreds of millions gallons of raw sewage flowed every single day; an embayment where every April, when waters warm, murders and suicides would suddenly pop, to the horror of shoreside wanderers in a stretch of days the NYPD informally recognizes as “floaters’ week.”

But thanks to the Federal Clean Water Act and a host of water-based nonprofits born in the law’s wake, the New York Bight of the 21st century is significantly cleaner than that of the 20th. The potential of the waterfront was further enforced in Alex’s imagination when he read Mark Kurlansky’s book, The Big Oyster , which told the story of the rollicking 19th century oyster scene and the way New Yorkers of that era actively engaged with their marine environment. It was a time during which the average New Yorker ate 400 locally grown New York oysters per person per year and when the many oyster barges that lined the East River offered customers a “Canal Street Plan”— all the oysters you could eat for a sixpence. Could that atmosphere be recreated? The Pincus brothers thought it was worth a shot.

After founding and flipping a sailing school at the 79th Street Boat Basin in the late aughts, the two began casting around for bigger fish. Miles got his hands on a 158-foot behemoth called the Clipper City which they’d dock at the South Street Seaport and take out on booze cruises. But it wasn’t until they stumbled across the Sherman Zwicker in Maine that Alex started to take the idea of a permanent mooring of a restaurant ship more seriously.

“We presented the idea to Madelyn Wils at Hudson River Park and she said, ‘Great idea: It’ll never happen.’ And then she gave us this enormous list of permits and other things we’d have to get before we could open up,” said Alex.

But in Alex and Miles, New York City’s infamous bureaucracy had met its match. Alex, with his architecture background and experience in getting Manhattan building permits, and Miles who holds a Masters in International Transportation and Trade from SUNY Maritime, were able to tick through the paperwork in the way a contractor would plow through a punch list.

On a busy summer afternoon, New York Harbor has the feel of one of Richard Scarry’s Things That Go books: A manic, motley flotilla of container ships and jet skis, ferries and tugs.

As we rounded the Battery in his Zodiac, it came clear that in this foamy chaos, the former whitewater kayaker, Alex Pincus, had found a modicum of equilibrium. After Sherman Zwicker ’s banger of an opening summer, they moved Top Chef finalist and Danny Meyer veteran, Kerry Heffernan , up from executive chef to culinary director and started to expand.

In 2017 they added Pilot , a similarly stately vessel that had been moldering in a shipyard after a 50-year run as a pilot ship in Boston Harbor. That same year a lease came available on Governor’s Island and the team promptly rushed to set up Island Oyster . Two years later, they won a bid for a redo of a humdrum city-run concession north of Pier 40 that they “unboringed” into Drift In . And two years after that they opened two more restaurants —their first no-water-view establishment, Holywater , in TriBeCa and High Tide , in Brooklyn Bridge Park. Amidst all this, the brothers founded Seaworthy in their hometown of New Orleans, and endured a pandemic, which nearly wiped them out. This same decade left Alex a widower and single dad (He is now remarried and expecting his third child). All the while they found themselves having to rebuild the guts of the Sherman Zwicker four times over.

“For various life reasons, I’ve gone deeply negative a couple times, like $300 or $400K in the hole,” Alex said as we headed across from Brooklyn over to the South Street Seaport where some day he hopes to park the last remaining 19th century East River oyster barge that’s currently lying in pieces in a warehouse in Connecticut. “But we just kind of had to believe in what we were doing. Whenever people ask us for a business plan, the only business plan we’ve ever been able to describe is that we grab cool opportunities when they come up and keep doing things we think are interesting.”

What remains cool and interesting to the brothers Pincus? This spring, Alex and Miles finished negotiations on acquiring Coronet , a sleek 180-footer that in 1887 won a $10,000 purse when it defeated the Dauntless , the other super-fast yacht of the Gilded Age, by sailing across the Atlantic in a fastest-ever 14 days and 19 hours.

The plan for Coronet is for it not to become a restaurant. If they can get it in trim in the next few years, Alex and Miles want to use it to cross the Atlantic again. In record time.

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