by Ray Keating
Review
DisneyBizJournal.com
January 22, 2024
Okay, until I wisely escaped New York nearly three years ago, I was a Long Island guy. And that meant seafood – and I mean good seafood – was a big part of my food life.
Make no mistake, Long Island is home to some of the best New England clam chowder around, not to mention the little known, but still delicious Long Island clam chowder. (I’ve never been a big Manhattan clam chowder fan.)
But on a recent evening, my food life changed – at least as it pertains to chowder.
An early evening at Disney Springs meant sitting at an outside table at Raglan Road and enjoying some wonderful Irish music. It was delightful, but the night was about to get even better. Two new items caught my attention on the dinner menu.
I tried the “Fish Convention” appetizer. These are house-made fish cakes with tartar sauce, and pickled salad with honey mustard dressing. Growing up on fish cakes (yes, they were big on Fridays in a Catholic family household in the 1970s), I had to give them a try, and though on the small side, these fish cakes were delicious – with taste and texture more about the fish than the cake. Sorry, Mom, but Raglan Road’s fish cakes beat yours, by a wide margin.
But then I selected the Creamy Irish seafood chowder as my main course. It came with Guinness and treacle bread, and Kerry gold butter. The bread, by the way, was a bit softer than I expected, and quite tasty.
But this visit was transformed by the seafood chowder featuring smoked haddock, salmon, cod, and Atlantic shrimp. The broth was a bit thinner than in a New England clam chowder. But I cannot think of previously having a chowder so crammed with flavor and fish, and the hearty pieces of haddock, salmon, cod and shrimp blended together perfectly. Sure, I’ve had delicious chowder before, but the key with this Raglan Road chowder was the sheer amount of fresh, delicious chunks of fish. This wasn’t about potatoes and vegetables accompanied by some fish – this was the ultimate fish chowder.
What else can I say to convince you to partake in Raglan Road’s Creamy Irish seafood chowder? Well, you could serve this chowder to me every other day for the rest of my life, and it’s unimaginable that I would ever tire of it.
Raglan Road’s Creamy Irish seafood chowder was, indeed, life changing.
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Ray Keating is the editor, publisher and economist for DisneyBizJournal.com; and author of the Pastor Stephen Grant thrillers and mysteries, the Alliance of Saint Michael novels, and assorted nonfiction books. Have Ray Keating speak your group, business, school, church, or organization. Email him at raykeating@keatingreports.com.
The views expressed here are his own – after all, no one else should be held responsible for this stuff, right?
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