Open daily for breakfast, lunch and dinner, the 220-seat restaurant takes casual dining into the health-conscious 21st century. “Lots of stocks, lots of broths and seasonal ingredients keep the menu well balanced,” according to Disney Chef Frank Brough. “We are sourcing ingredients locally and regionally to create fresh flavors, and our fresh catch of the day features sustainable seafood.”
Another cutting-edge effort focuses on The Wave’s wine program, which features only screw cap wines. “The surge in the use of the screw cap is nothing short of a revolution in wine packaging,” according to Master Sommelier John Blazon, manager of wine sales and standards for Walt Disney World Resort. Industry experts say that the screw cap is the most significant technical evolution in the wine industry since the glass bottle was introduced 250 years ago.
On the architectural front, guests are in for a treat as they enter the restaurant through a brushed steel arched “tunnel.” The Wave features earth tones of brown and gold, a copper colored metal ceiling and soft ambient light provided by frosted glass lamps.