ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
We loved it!
We were expecting it to be great, and it exceeded expectations.
Context is everything, of course.
There's the "value-for-the-dollar" debate, and Palo's is still the champ on that dimension.
But, as with all dining choices, they are not mutually exclusive. The fundamental question turns out to be "how many of each one?"
As with most of my dining "reviews," this one will consist mostly of pictures, the menu (thank goodness you get a copy) and my memory. I only take notes when I dine alone, and then, I usually only remember for the first 3 courses.
So, be forewarned, there are better (more complete, accurate) reviews available than this one!! I read Brenda's shortly after I got home from this trip and thought to myself - "well, there's all anyone needs to know - no need to rush my post"
Sooner or later though, I get around to doing my disboard-post-thing - laying out our experience, in its own meandering way. But here's the thing about me - I don't usually get all the details until the 2nd or 3rd iteration of something. For example, the first time I rode RnR. Got off - so excited - babbling "gotta go on again." Meanwhile, DH was waiting for an assessment outside of the layout inside, as his stomach is averse to loops and upside down. "Are there loops? Do you go upside down?" he asked. "I don't know, but it is soooo much fun," I replied. Of course, it took him hours to recover. I realized that day that I don't pay attention to details my first time through. Same thing with movies. Same thing with Remy's. I knew it was great. I loved it. Can't wait to go back - but if you need food notes, you'll have to get Brenda's post.
Enough already, on with the show!
We arrived early for our "consult" with the wine sommalier, Sebastian. We did not know what to expect, nor are we so knowledgeable that we need "help" - you have to have a starting point to "help" someone - we just suggested he pick our pairings and left it at that! Because that type of consult does not take too long, we wandered onto the deck outside Meridian.
Waiting on deck, outside Meridian
Sunset off the deck
David, Remy's Manager, showing the wine collection which faces into hallway
...with special attention to the Chateau La Tour 1961 that Anton Ego references in the movie....
The hallway also contains my favorite light fixture on the ship - a Chihuly-like, murano glass. We will take up the discussion of interior design notes in general, and light fixtures in particular, on a different thread.......
Your standard table for 5, set for 4
David, pointing out that the picture is Remy's view
...and Gustav's Kitchen
...with us in front
.
We were expecting it to be great, and it exceeded expectations.
Context is everything, of course.
There's the "value-for-the-dollar" debate, and Palo's is still the champ on that dimension.
But, as with all dining choices, they are not mutually exclusive. The fundamental question turns out to be "how many of each one?"
As with most of my dining "reviews," this one will consist mostly of pictures, the menu (thank goodness you get a copy) and my memory. I only take notes when I dine alone, and then, I usually only remember for the first 3 courses.
So, be forewarned, there are better (more complete, accurate) reviews available than this one!! I read Brenda's shortly after I got home from this trip and thought to myself - "well, there's all anyone needs to know - no need to rush my post"
Sooner or later though, I get around to doing my disboard-post-thing - laying out our experience, in its own meandering way. But here's the thing about me - I don't usually get all the details until the 2nd or 3rd iteration of something. For example, the first time I rode RnR. Got off - so excited - babbling "gotta go on again." Meanwhile, DH was waiting for an assessment outside of the layout inside, as his stomach is averse to loops and upside down. "Are there loops? Do you go upside down?" he asked. "I don't know, but it is soooo much fun," I replied. Of course, it took him hours to recover. I realized that day that I don't pay attention to details my first time through. Same thing with movies. Same thing with Remy's. I knew it was great. I loved it. Can't wait to go back - but if you need food notes, you'll have to get Brenda's post.
Enough already, on with the show!
We arrived early for our "consult" with the wine sommalier, Sebastian. We did not know what to expect, nor are we so knowledgeable that we need "help" - you have to have a starting point to "help" someone - we just suggested he pick our pairings and left it at that! Because that type of consult does not take too long, we wandered onto the deck outside Meridian.
Waiting on deck, outside Meridian
Sunset off the deck
David, Remy's Manager, showing the wine collection which faces into hallway
...with special attention to the Chateau La Tour 1961 that Anton Ego references in the movie....
The hallway also contains my favorite light fixture on the ship - a Chihuly-like, murano glass. We will take up the discussion of interior design notes in general, and light fixtures in particular, on a different thread.......
Your standard table for 5, set for 4
David, pointing out that the picture is Remy's view
...and Gustav's Kitchen
...with us in front
.
. I live in the PNW, so I might be one of the few to notice this. 
