Garlic Crabhouse's menu overflows with shrimp, crabs, and Caribbean fare festooned with garlic or bathed in alfredo sauce. Diners can anchor fork tines in tilapia or catfish ($7.99 for lunch; $8.99 for dinner) prepared fried, steamed, grilled, blackened, dipped in a brown stew, or doused in curry. A sextet of garlic crabs ($18.99 for dinner) shares plate space with red-skin garlic potatoes, whereas a lobster tail conducts a singing quartet of blue crabs ($27.99) in spirited renditions of doo-wop classics. Caribbean-style meals include the spicy punch of jerk shrimp ($8.99–$10.99) and the less belligerent flavors of curry chicken ($4.99–$7.99).
Crabby Bill’s chefs serve up succulent seafood alongside stunning views of the Marina on Lake Toho. Warm up jaws with florida alligator bites made from real gator tail, dusted with seasoned flour, flash fried, and served with stone sauce ($6.99). Watering mouths can saddle up to the shell bar, which slings raw and prime gulf oysters from Florida, Louisiana, and Texas prepared in a variety of ways including the Crabbyfellar, a plate of six baked oysters topped with house-made creamy crab and spinach dip ($5.99). Tantalize taste buds with surf and turf combinations such as the center cut filet mignon paired with grilled sugar cane skewered-shrimp basted in garlic butter ($17.99) or try fresh gulf grouper, which is caught off the coast and then blackened, grilled, or fried, before it's released into guests’ bellies ($18.99). For king-size appetites, try a 1.5-pound of alaskan king crab, a mountainous monarchy of legs and claws ruling over the table, demanding offerings of drawn butter to coat its rich, sweet meat ($32.99).
Stay On site at Loews Royal Pacific Resort and sail away to a tropical paradise at this AAA Four Diamond Award winning hotel located within easy walking distance of both Universal Studios and Universals Islands of Adventure theme parks. On site hotel guests SKIP THE REGULAR LINES in both Universal Orlando theme parks A FREE BENEFIT WORTH UP TO 89 DOLLARS PER PERSON, PER DAY. Plus enjoy EARLY PARK ADMISSION to the Wizarding World of Harry Potter, one hour before the park opens. Valid theme park admission required. Restrictions Apply. Guests will also enjoy Complimentary resort wide transportation, including water taxis connecting the hotels and theme parks, priority seating at select restaurants throughout the resort, complimentary package delivery to guest rooms and resort wide charging privileges with your hotel room key card. Hotel rooms can accommodate up to five people per room roll away required for the 5th person (fees apply). Pet Friendly rooms are available (fees apply).
At Little New Orleans Kitchen & Oyster Bar, the piquant seafood staples of Louisianan Cajun cuisine quell robust belly rumblings. Diners silence stomachs by sinking spoons into New Orleans jambalaya or cracking into snow crab legs and shrimp smothered in butter sauce. A side of Cajun fries complements the flavors of Cajun fried shrimp, and french bread po' boys contain gravy-slathered roast beef as opposed to rich boys, which are stuffed with $100 bills.
Chip Roehl and Lenny Terlaje, the former management team of award winning restaurant Splash! An Ocean Grill, don’t believe that there's only one way to prepare seafood. At their award-winning restaurant, this culinary duo draws upon cooking styles from around the world, from sautéing mussels in scampi sauce to coating sesame-crusted tuna in ponzu. And those are just the appetizers—for entrees, Tom and Lenny crown crab-cake sandwiches with lemon-dill aioli and vampire-proof lobster tails by broiling them in garlic butter.
Alongside these maritime meals, the twosome also showcases ingredients from the land, such as fire-grilled filet mignons and sirloin burgers topped with roasted bacon. Beer, wine, and classic cocktails complement the feasts, which unfold inside a roomy dining room awash in blue lights reminiscent of the sea.
Chef Will Greenwood’s dishes have graced many important meals, from Julia Child’s and Robert Mondavi’s 80th birthday parties to the Head of State luncheons at NATO’s 50th-anniversary celebration. In the '90s, he was even asked by the Clintons to audition to be the White House chef. Today, Greenwood’s Caribbean-Latin fusion recipes inform festive meals at Catch Twenty-Three. Certified fresh seafood and aged steaks cook over a pecan-wood grill while elsewhere in the kitchen, chefs prepare signature dishes such as macadamia-crusted Chilean sea bass and Stockyard Skirt Steak with Chimichurri sauce. Catch Twenty-Three also has live entertainment every Friday night.