Japan Pavilion at Epcot

2014 Travelers’ Choice: TripAdvisor Names Victoria & Albert’s One of Top 5 Restaurants in U.S.

posted on October 10th, 2014 by Pam Brandon, Disney Parks Food Writer


Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa was honored as one of the Top 5 restaurants in the United States in TripAdvisor’s 2014 Travelers’ Choice awards.

VAA770490

The Walt Disney World Resort restaurant is the only Florida restaurant on the illustrious list. “One-of-a-kind dining experience in Orlando – worth it!” and “A special meal in a special place,” reads the TripAdvisor website.

VAA770492

Victoria & Albert’s also is a AAA Five-Diamond Award winner, one of just two in Florida. Under the helm of Chef Scott Hunnel, maître d hotel Israel Perez and Pastry Chef Erich Herbitschek, the restaurant features some of the very best seasonal ingredients from local markets, as well as from around the world.

VAA770491

TripAdvisor branded sites make up the largest travel community in the world, according to the website, reaching nearly 280 million unique monthly visitors and more than 170 million reviews and opinions covering more than 4 million accommodations, restaurants and attractions.

The awards honor top travel spots worldwide based on millions of reviews and opinions from TripAdvisor travelers. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants worldwide, gathered over a 12-month period.

Congrats to Chef Scott, Israel, Chef Erich and the entire Victoria & Albert’s team!

For more on Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, visit the posts below:

  • Share: 

Tagged: ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Halloween Treats Begin to Materialize at Walt Disney World Resort Hotels

posted on October 8th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


The spirit of Halloween is in the air, and festive fall treats have materialized at Walt Disney World Resort hotels. I love discovering new treats during the holidays and am excited to share a few of these frightening finds with you.

SRT865941

Right off the bat, I knew I couldn’t resist the specialty cupcakes from BoardWalk Bakery. Vanilla cake with caramel apple filling, topped with whipped cream—it’s like eating an apple pie inside of a cupcake. Whether you choose the bat or ghost cupcake, you can’t go wrong.

SRT865942

Disney’s Animal Kingdom Lodge is one of my favorite haunts, and the pastry team has concocted creepy treats for Halloween. There’s something to please every palate—creamy pumpkin cheesecake and scones, spooky skeleton brownies, chocolate cupcakes with candy corn filling topped with buttercream and my favorite—a gooey chocolate-pecan torte.

SRT865943

Step off the monorail at Disney’s Contemporary Resort and check out the spooktacular sweets. At Contempo Café, you’ll find a creepy, crawly cupcake—white cake with marshmallow filling topped with buttercream frosting and an itsy bitsy sugar spider on a chocolate web. It also seems goblins have taken over Chef Mickey’s, garnishing everything from cookies and brownies to fruit tarts and cheesecakes.

Which ghoulish delight are you dying to sink your fangs into?

For more on Halloween-inspired treats you can find at Walt Disney World Resort, visit the posts below:

  • Share: 

Tagged: , ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Perfect Dish for Fall Weather from Chef Scott Hunnel at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa

posted on October 1st, 2014 by Pam Brandon, Disney Parks Food Writer


Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa is the crème de la crème of Disney restaurants – the only AAA Five-Diamond restaurant in Central Florida, and home to Chef Scott Hunnel, a James Beard Award-nominated pro who runs the small kitchen with his finely tuned team.

With only 53 coveted seats in the dining room, plus the opulent (and even smaller) Queen Victoria’s Room and private Chef’s Table in the kitchen, we can’t all get a reservation, but Chef Hunnel kindly shares this pan-seared sablefish that you can make at home. It’s the sort of dish that tastes simple but takes some care to prepare.

At Victoria & Albert’s, this dish is served with beautifully sculpted baby vegetables and garnished with delicate fried carrot curls. Sablefish is also known as black cod and butterfish. If you can’t find sablefish, a good substitution is Chilean sea bass. And if you can’t find Zellwood sweet corn, any fresh corn will work.

Pan-Seared Sablefish with Fingerling Potatoes and Zellwood Corn
Serves 4

Corn Relish

  • 2 ears Zellwood sweet corn
  • Olive oil, for roasting corn and sautéing vegetables
  • 1/2 sweet red pepper
  • 1/2 red onion, diced small
  • 1 teaspoon toasted cumin
  • Coarse salt, freshly ground black pepper, to taste
  • 1 teaspoon extra virgin olive oil

Zellwood Corn Sauce

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1/2 leek, white part only, diced
  • 1 stalk celery
  • 1 teaspoon minced garlic
  • 8 ears Zellwood corn, kernels removed
  • 1 cup white wine
  • 1 quart corn stock or chicken stock
  • 1 bouquet garni (thyme, parsley, bay leaves, and peppercorns tied together with string)
  • 1 cup heavy cream
  • Coarse salt, freshly ground black pepper, to taste
  • 6 tablespoons butter

Fingerling Potatoes

  • 1 pound fingerling potatoes
  • Olive oil, for sautéing
  • Coarse salt, freshly ground black pepper, to taste
  • 1 tablespoon minced fresh chives

Sablefish

  • 1/2 cup olive oil
  • 4 (5-ounce) portions sablefish
  • Fresh white pepper, Maldon sea salt, to taste

For corn relish:

  • Husk corn and lightly brush with olive oil. Heat a saute pan or grill over medium-high heat.
  • Place corn in pan and rotate every few minutes using tongs. Baste with a little olive oil, as needed. Cook 7 to 10 minutes, or until corn is charred and tender. (If charring too fast, lower heat slightly.) Cool and slice kernels from the cob. Set aside.
  • Preheat oven to 425°F. Halve pepper lengthwise; remove stems, seeds, and membranes. Place cut side down on foil-lined baking sheet.
  • Roast 20 to 25 minutes, or until skins are blistered. Carefully bring foil up and around the pepper halves to enclose. Let stand 15 minutes, or until cool enough to handle.
  • Loosen edges of skins from pepper halves with a sharp knife. Slowly pull off skin and discard. Dice one-half into 1/2-inch pieces. Set aside.
  • Heat 1 teaspoon olive oil in a small saute pan. Saute corn, pepper, and onion until soft. Stir in cumin and season to taste. Remove from heat and toss with extra virgin olive oil. Set aside until ready to serve.

For Zellwood corn sauce:

  1. Heat saute pan over medium heat. Saute onion, leeks, and celery for 1 minute.
  2. Add garlic and corn, and cook for 10 minutes. Stir in white wine, scraping bits from bottom of pan. Add stock and bouquet garni; reduce heat and simmer 35 to 40 minutes. Stir in heavy cream and season to taste.
  3. Remove from heat, purée with immersion blender, and strain through a chinois or china cap. Stir in butter. Keep warm until ready to serve.

For fingerling potatoes:

  1. Wash and quarter fingerling potatoes. Place in saucepan and cover with water over high heat. Cook 4 to 5 minutes, or until tender, depending on size of potatoes. Remove from heat and cool under running water.
  2. Heat olive oil in a large saute pan over medium-high heat. Add potatoes and cook until golden and crispy, turn and cooking about 5 minutes.
  3. Season with salt and pepper and garnish with chives. Keep warm until ready to serve.

For sablefish:

  1. Preheat oven to 400°F. Heat olive oil in sauté pan over high heat.
  2. Season sablefish with salt and pepper. Place skin side down in pan and sauté for 1 minute or until golden brown. Turn and sauté for 1 minute.
  3. Roast in oven for about 2 minutes, or until desired doneness.

To serve:

  1. Place roasted fingerling potatoes in center of plate and top with fish.
  2. Drizzle Zellwood corn sauce around fish and potatoes; top fish with corn relish.
  • Share: 

Tagged: , , ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Delicious and Seasonal: Harvest Apple Salad from Carthay Circle Restaurant at Disney California Adventure Park

posted on September 30th, 2014 by Pam Brandon, Disney Parks Food Writer


Fall is here – the season for California apples – and elegant Carthay Circle Restaurant at Disney California Adventure park is taking advantage of the bounty with this beautiful Harvest Apple Salad, which also includes the richness of duck confit to match the tart, sweet apples.

Confit (pronounced con-fee) may sound daunting, but it’s basically a French term for slowly roasting the duck while it’s submerged in liquid – in this recipe it’s duck fat and olive oil. This is one of those recipes that takes time, but the reward is a rich, bright salad that’s perfect for a dinner party.

In case you can’t get to the beautiful Carthay Circle Restaurant, inside the detailed re-creation of the iconic Carthay Circle Theatre at Disney California Adventure park, Chef Francisco Origel shows us how it’s done. This seasonal recipe is just one of the many California-inspired dishes on the menu.

Harvest Apple Salad with Crispy Duck Confit
Serves 8

Duck Confit

  • 4 skin-on, bone-in duck legs
  • Coarse salt freshly ground black pepper
  • 2 sprigs fresh thyme, 3 dried bay leaves
  • Olive oil for covering duck in roasting pan

Cider Vinaigrette

  • 1/3 cup fresh apple cider
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey mustard or Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • Coarse salt, freshly ground black pepper, to taste

Salad

  • 4 gala apples, peeled, cored, and cut into 6 wedges per apple
  • 4 tablespoons melted butter
  • 1/4 cup brown sugar
  • 4 granny smith apples, peeled, cored, and cut into 1/4-inch-wide sticks
  • 6 cups thinly sliced kale
  • 6 cups thinly sliced frisée lettuce
  • 10 breakfast radishes, thinly sliced

For duck confit:

  1. Generously salt and pepper duck legs and set aside at room temperature for 1 hour.
    Prick skin of duck legs all over with a needle or a small, sharp knife, being careful not to pierce the meat. Preheat oven to 300°F.
  2. Heat skillet over medium-high heat and sear duck legs until golden on both sides. Place in a baking dish just large enough to fit all 6 legs and cover with rendered duck fat from skillet. Add thyme, bay leaves, and enough olive oil to submerge duck.
  3. Place in oven, uncovered, and bake 2 hours. Remove from oven and allow to cool in fat to room temperature.
  4. Remove duck legs from fat; remove meat from bones, discarding bones; pull meat into shreds.
  5. Place shredded meat in a medium skillet over medium-high heat; cook just until duck is crispy. Set aside.

For vinaigrette:

  1. Place apple cider and vinegar in a small saucepan over high heat. Bring to a boil and reduce by half, about 8 to 10 minutes. Set aside to cool completely.
  2. Combine reduced apple cider-vinegar and mustard in blender; blend until combined. With blender on medium speed, slowly stream in olive oil.
  3. Removed from blender and place in bowl; stir in thyme and parsley. Season to taste with salt and pepper.

For salad:

  1. Smear cold butter in bottom of large skillet. Sprinkle with brown sugar. Add apples slices and turn on heat to medium-high. As butter begins to melt and sugar caramelizes, turn apples to brown both sides. Add more butter if necessary; cook apples until tender, about 8 to 10 minutes, turning often. Remove from heat and set aside.
  2. Combine kale, frisée, radishes, and gala apple sticks in a large bowl, tossing to combine. Add shredded duck.
  3. Add just enough dressing to coat, tossing to combine. Serve immediately with caramelized apple slices.
  • Share: 

Tagged: , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Resort

Seasonal Delights for Thanksgiving at Disneyland Resort

posted on September 26th, 2014 by Pam Brandon, Disney Parks Food Writer


CORRECTION: Thanksgiving reservations will be taken beginning Sunday, Sept. 28, and reservations for Disneyland Hotel dinner available beginning October 8. We apologize for any inconvenience.

Turkey, turkey and more turkey! For just one day – Thursday, Nov. 27 – restaurants at the Disneyland Resort are showcasing the big bird along with other seasonal sides, from cranberry relish to pumpkin pie and maple bacon funnel cake. Do we dare forego cooking and just head to Disneyland Resort? Thinking so.

Let’s start on Main Street, U.S.A., at Disneyland park, with Carnation Café’s slow-roasted turkey with turkey Bourbon gravy, mashed sweet potatoes, apple-cranberry stuffing, cranberry-orange relish, veggies and a classic dinner roll. Of course there’s pumpkin pie.

Keeping with traditions, Plaza Inn is cooking slow-roasted turkey with gravy and sage dressing, mashed potatoes, veggies and a roll. Blue Bayou Restaurant kicks it up with turkey roulade, truffle-infused chicken giblet stuffing, roasted garlic Boursin mashed potatoes and veggies. French Market Restaurant is doing Andouille sausage stuffing with the turkey, and River Belle Terrace adds cornbread and roasted garlic-thyme mashed potatoes to their turkey breast with stuffing.

For something a little different, Café Orleans is making crepes with turkey, butternut squash, cipollini onions and peas with giblet stuffing, cranberry coulis and orange oil. And for just a quick bite, there’s turkey tortilla soup at Harbour Galley, holiday tamales at Rancho del Zocalo Restaurante. For a sweet tooth, try the maple bacon funnel cake at Stage Door Café, and there’s plenty of pumpkin pie (at Carnation Café, Village Haus Restaurant, River Belle Terrace and Café Orleans).

Heading over to Disney California Adventure park, Ariel’s Grotto is going traditional with slow-roasted turkey breast and gravy, apple stuffing, cranberry sauce, mashed potatoes and veggies. Flo’s V-8 Café is cooking herb-roasted turkey with mashed potatoes and stuffing, veggies and cranberry relish. And Wine Country Trattoria adds Italian flair with focaccia stuffing with herb-roasted turkey and garlic mashed potatoes, served with haricot vert and orange-cranberry relish.

Take home a loaf of turkey-shaped bread from Boudin Bakery, available at Pacific Wharf Café, Mortimer’s Market and Boardwalk Pizza & Pasta. Or eat dessert first with pumpkin pie at Wine Country Trattoria, Flo’s V-8 Café and Boardwalk Pizza & Pasta.

Heading to the Disneyland Resort hotels, Steakhouse 55 at the Disneyland Hotel is offering a three-course menu with starters such a butternut squash soup, crispy shredded skirt steak and maple clabbered cream; the entrée is roasted turkey Wellington with pecan stuffing, cranberry relish, Swiss chard and wild mushroom gravy, and dessert is a choice of sweet potato pot de crème, cinnamon gelato, marshmallow meringue and apple crisp.

Also at Disneyland Hotel, Goofy’s Kitchen adds holiday tastes to the brunch and dinner buffet: turkey, orange-cranberry sauce, Yukon Gold mashed potatoes, vanilla-scented roasted sweet potatoes with brown sugar and marshmallows, herb stuffing, butternut squash soup, pumpkin pie and cranberry cobbler.

At Disney’s Grand Californian Hotel & Spa, Chef Andrew Sutton offers his fabulous four-course Country Wine Feast for the holiday at Napa Rose. Next door at Storyteller’s Café, the loaded buffet adds turkey, gravy and cranberry sauce, beef with Cognac au jus and creamed horseradish, brioche bread stuffing with sweet Italian sausage, roasted golden beets with Feta and holiday sweets, including lots of pies.

dlrtgf123456

Another generous buffet is at Disney’s PCH Grill at Disney’s Paradise Pier Hotel, featuring Thanksgiving tastes such as turkey, gravy and stuffing, cranberry relish and roasted veggies, along with salads soups, beef, salmon and more.

Of course, you can head directly to the Disneyland Hotel ballroom for the annual fall Thanksgiving dinner – a bounty of turkey, prime rib, stuffing, sweet potato soufflé, cranberry-orange relish, poached shrimp, king crab legs and all the trimmings. Pumpkin and pecan pies, tarts, cookies, freshly made crepes and a chocolate fountain are the sweetest ending for a day of thanks.

For reservations, call 714-781-DINE.

  • Share: 

Tagged: , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

Halloween Time Snacks and Sweets at Disneyland Resort

posted on September 25th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Halloween Time is upon us, so we’ve scared up some new snacks and sweets at Disneyland Resort, available now through November 2. Being the perpetual snacker that I am, I’m excited to give you a taste of what’s new.

NACHSU12164841

While you’re experiencing Dia De Los Muertos in Frontierland, mosey on over to the The Golden Horseshoe for Ice Cream Nachos. Your choice of ice cream will be smothered in hot fudge, whipped cream and chocolate chips, with waffle cone pieces as the ‘nachos.’

MINJUL3948384

A short walk away in New Orleans Square, you’ll find piping hot Banana Fritters at Royal Street Veranda. Then, stroll on over to the Mint Julep Bar and quench your thirst with the sweet Raspberry Magnolia Lemonade. While you’re there, don’t forget to order up some beignets. These must-have Disneyland favorites are made with pumpkin for the season and are to die for.

Tip: Pumpkin Beignets are also available at Cafe Orleans.

FUNCAK21594512

During a recent trip into the park, fellow Disney Parks Blog authors and friends Michelle Harker and Tyler Slater sampled and raved about the Apple Pie Funnel Cake from Hungry Bear Restaurant in Critter Country, a tasty twist on an American classic. At Tomorrowland Terrace, celebrate back-to-school season with Monster’s University! Show your Monster’s U pride with French Fries covered in Parmesan Ranch ‘Ooze’ and a Mike Wazowski Crispy Treat.

CAMAPL351455612

Spending the day at Disney California Adventure park? Be sure to try my top picks – the Caramel Apple Smoothie from Schmoozies and the Warm Apple Maple Cake from Taste Pilots’ Grill. As you can tell, I’m a sucker for anything apple.

URSCUP5451612

Still hungry for some sweet treats? You’ll find a classic Mickey Pumpkin Cupcake at Disneyland park and Disneyland Hotel, while Disney California Adventure park pays homage to everyone’s favorite sea witch with an Ursula Cupcake. During your travels through the bakery, keep an eye out for a Vampire Mickey Bat Cookie. Don’t worry, this vampire can go into the sunlight.

Have you tried any of the seasonal snacks at Disneyland Resort? What’s your favorite? Let me know in the comments below.

  • Share: 

Tagged: , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort

Seasonal Delights at Jolly Holiday Bakery Cafe in Disneyland Park

posted on September 24th, 2014 by Pam Brandon, Disney Parks Food Writer


We look forward to the change of seasons – along with milder weather, we anticipate new tastes on the menu at Jolly Holiday Bakery Café on Main Street, U.S.A., in Disneyland park.

The sweets are such a treat, but the seasonal sandwiches are also on the top of our lunch list – start with the hearty pastrami Reuben on rye with Swiss cheese, sauerkraut and classic sauce. Or try the cold roast beef on a baguette topped with arugula, pickled onion and tomato with a slather of mustard aioli. The chicken Waldorf comes on buttery brioche, a mix of chicken breast, green apple, celery, Craisins and mango chutney. Salad fans will appreciate the Mediterranean Chicken Salad, a bowl of greens, cucumbers, Kalamata olives, tomato, sweet red peppers, pepperoncini and feta with balsamic vinaigrette.

Raspberry Macaron at Jolly Holiday Bakery Cafe in Disneyland Park S'Mores Bar at Jolly Holiday Bakery Cafe in Disneyland Park Chocolate Brownie at Jolly Holiday Bakery Cafe in Disneyland Park

Save room for dessert, because there are 11 new sweets to sample. Chocolate is the center of four: classic chocolate brownies; rich red velvet cupcakes with cream cheese frosting and strawberry-chocolate shavings; decadent chocolate-peanut butter whoopie pies, and s’mores bars that start with chocolate tarts filled with caramel-chocolate ganache, finished with a topping of graham crackers and toasted marshmallow fluff. Pumpkin is the star in both the cheesecake with spiced whipped topping and muffins with cream cheese filling. Add French caramel éclairs, maple crème brûlèe in tart shells and spiced bundt cake with cream cheese glaze and a flourish of candied orange rind. Last, but certainly not least, a seasonal selection of dainty French macarons – raspberry and chocolate hazelnut. Oh my!

  • Share: 

Tagged: , ,

Filed: Disney Dining, Disneyland Park, Disneyland Resort

New Quick Bites at Two Epcot Restaurants

posted on September 24th, 2014 by Pam Brandon, Disney Parks Food Writer


When you’re on the run, it’s fun to find creative quick-service eats – and two Epcot restaurants are upping their games with diverse new menu items.

NTB5630841THUMB NTB5630842THUMB

In World Showcase, American Adventure’s Liberty Inn has four new dishes. The Red, White and Blue Salad features field greens, Ocean Spray craisins, pecans, apples and blue cheese with a sherry vinaigrette ($7.99). The burger gets an inspired makeover with “Surf and Turf” flavors: 1/3-pound Angus burger stacked with a house-made crab cake and spicy tartar sauce ($11.49). Or keep it simple with the Maryland Crab Cakes with a side of Old Bay fries ($10.99). Louisiana-style Shrimp is served in a creamy Cajun tomato broth with roasted green peppers and onions and served over hot rice ($9.99).

NTB5630843thumb NTB5630844thumb

In Future World, the popular Electric Umbrella adds a French Dip Burger – a hefty 1/3-pound Angus burger topped with beef brisket, crispy onions and Muenster cheese ($10.99). The Sausage and Pepper Sandwich is another generous meal with slowly-stewed Italian sausage, peppers, onions, tomatoes and Provolone cheese ($9.49). The lighter Veggie Naan Wich features broccoli slaw and edamame with a drizzle of tofu wasabi dressing on warm naan bread ($9.49). And for chocolate fans, there’s a new chocolate cupcake, just simple and sweet.

Have you tried any of these new quick bites?

  • Share: 

Tagged: , ,

Filed: Disney Dining, Epcot, Walt Disney World Resort

A Special ‘Dinner & A Show’ Offer Featuring ‘La Nouba’ Makes Fall Even More Delicious at Downtown Disney

posted on September 23rd, 2014 by Darcy Clark, Marketing Manager, Downtown Disney at Walt Disney World Resort


I’ve written about La Nouba by Cirque du Soleil here on the Disney Parks Blog before. New Clowns? Covered. A backstage VIP Tour dubbed L’Experience? Check. That said, this might be my most delicious update yet …

LNO796347
On sale now, with shows starting on Tuesday, September 30, guests can purchase a special “Dinner & A Show” package that include a ticket to the 6:00 p.m. “La Nouba” show plus dinner – an entrée, dessert and non-alcoholic beverage – at one of three Downtown Disney West Side restaurants: Wolfgang Puck Café, Planet Hollywood or Splitsville Luxury Lanes. With an option to dine by 4:30 p.m. before the show, or make it a later evening with a post-performance dinner after 8:00 p.m., there’s an option for everyone.

Fall has always been my favorite time of year in Florida, and with this special offer, it’s just one more reason to love the season. Though I’ve seen the show a few times, with prices starting at just $99, I may need to see it again!

Ready to book? Click here for full offer details and to purchase.


For more about “La Nouba by Cirque du Soleil” at Walt Disney World Resort, visit the posts below:

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Downtown Disney, Walt Disney World Resort

New Menu for Victoria Falls at Disney’s Animal Kingdom Lodge

posted on September 22nd, 2014 by Pam Brandon, Disney Parks Food Writer


Just a flight of steps down from the beautiful lobby of Disney’s Animal Kingdom Lodge, Victoria Falls Lounge is a fun spot for cocktails or a great glass of South African wine. A new menu adds flavors of Africa and India from the resort’s various restaurants – substantial bites to pair with beverages.

dscdsc736994

The lounge’s name, by the way, comes from Africa’s breath-taking Victoria Falls, sighted in 1855 by David Livingstone, the Scottish missionary and explorer who named the magnificent falls in honor of Queen Victoria. (For a little trivia, the indigenous name is Mosi-oa-Tunya, or “the smoke that thunders.”)

dscdsc739995

A sumptuous plate of artisanal cheeses features Valdeon blue cheese, Petit Agour sheep’s milk cheese & Cabot Clothbound Cheddar with Marcona almonds, honeycomb, Egyptian flowers & wild strawberry gastrique. Messy-but-delicious tandoori-spiced chicken wings are flavored with garam masala, garlic, ginger, lemon, cloves, cinnamon and served with kicky sambal sour cream. Ditto the pork “wings,” served with tamarind barbecue sauce, crispy onions and cilantro.

dscdsc739333

Peri Peri Scallops features four pan-fried scallops with mealie pap (we Southerners call this grits), bacon lardons, coriander and chile butter. Another hot tapas is crispy chickpea bites, bite-sized fritters served with sag dahl, Tunisian olive oil, lemon balm, roasted eggplant salad and sautéed feta cheese.

dscdsc837992

Perfect for sharing, the African-inspired tapas is a generous assortment of dates, cumin green olives, sambal Calamata olives, Bresaola, sea salt pistachios, preserved lemon artichoke hearts, with dried banana and pumpkin seed crisps.

dscdsc738001

One of our favorites is the breads & spreads: oak-grilled pappadam, South African sea salt crisps, wheat pita and house-made lavosh served with hummus, mango chutney, lentil spinach and citrus spread.

It’s easy, no reservations, just stop by and grab a seat at the bar or a table.

Tagged: ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort