New Palo menu

Has brunch changed at all? Does anyone have any reviews for the brunch in terms of any changes to the menu?
 
taishartrueblood said:
Not only that, but gorgonzola, like most blue cheeses, does not appeal to most people in particular to the American palate.
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I didn't realize that most people don't like gorgonzola or any other blue cheese. What are you basing that on? It seems to be a topping offered at every high-end steakhouse I've been to. I wouldn't think it would be offered so many places if "most people" didn't like it. If I were to rely on just my circle of friends, I'd think blue cheese is rather popular.
 
californiamomofboys said:
they do indeed seem to be tweaking their recipes. I've eaten 5 times at Palo and have always loved the polenta. 2 weeks ago, it was just "meh". I personally did not find the dinner worth the upcharge for the first time.
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That's a real shame. I had the mushroom with polenta years ago on the Wonder. It was back when they did it with the truffle oil. It was the best thing I've had on any Disney cruise.
 
Maggie'sMom said:
I didn't realize that most people don't like gorgonzola or any other blue cheese. What are you basing that on? It seems to be a topping offered at every high-end steakhouse I've been to. I wouldn't think it would be offered so many places if "most people" didn't like it. If I were to rely on just my circle of friends, I'd think blue cheese is rather popular.
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I agree with the previous poster's response about the blue cheese. I know a lot of people who think blue cheese is too strong and won't eat it.
 
Maggie'sMom said:
I didn't realize that most people don't like gorgonzola or any other blue cheese. What are you basing that on? It seems to be a topping offered at every high-end steakhouse I've been to. I wouldn't think it would be offered so many places if "most people" didn't like it. If I were to rely on just my circle of friends, I'd think blue cheese is rather popular.
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jxhide said:
I agree with the previous poster's response about the blue cheese. I know a lot of people who think blue cheese is too strong and won't eat it.
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I agree with both of these :teeth:

I never did care for blue cheese. But, when I had the grape and Gorgonzola pizza, I LOVED it!

Definitely an acquired taste. But I still don't care for blue cheese generally.
 
DynamicDisneyDuo said:
Maybe someone needs to give someone a lesson on Italian cuisine. You'd think their chefs would know this but it is probably not entirely their decision. I can see a lot of comment cards coming in asking why the Italian food doesn't have tomato-based sauce like some people have come to expect.
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But the menu has been like this for years...and I do get that it doesn't appeal to everyone (in fact, my in-laws wouldn't eat there:confused3because there was too much seafood on the menu), but they haven't had problems selling out/filling up in the past

Savikins said:
I'm guessing the change is largely due to the fact that tomato-based sauce is far cheaper to make than rich, creamy cheese sauces. :sad2:
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Unfortunately, money probably is a factor in there somewhere. :(

Also, I don't mind changes/additions every once in a while, a menu *should* evolve. But to do a wholesale change like this is not the way.

And for those who have experienced quality changes in the food...I will say that on our Med cruise in 2014, we had a subpar Palo dinner experience (both food AND service), but it was as good as ever on our Baltic cruise last year. Some "hiccups" are normal with any restaurant.
 
I had palo dinner for the first time 2 weeks ago, new menu. I had looked at the menus before our trip and really wanted the tenderloin with cheese. I had the wine sauce on the side since that's the only option with the new menu and it was okay. I also tried the gnocchi in tomato and thought it was tasty. I also prefer creamier based sauces. I thought the new bean soup was gross. This might sound strange, but I wasn't blown away by the hyped soufflé. Not sure why. I've had better chocolate desserts. I enjoyed the panna cotta and limoncello tart.
 
The butternut agnolotti was heavenly! Almost like a dessert!
Brunch changes: a apricot soufflé , a few new pastries, calzone, lasagna, new chicken Parmesan recipie (?) , cheeses but I didn't see crackers?
No complaints from me. I prefer the new white bean soup. I thought Palo was better than before.
 
Simba One said:
Brunch changes: a apricot soufflé , a few new pastries, calzone, lasagna, new chicken Parmesan recipie (?)
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I don't think it has changed. Could be wrong though. We just did Palo Brunch on Feb 4th.
 
Hey, we're platinum--it's 'free;' we'll find something we like. Never were fans of the heavy, creamy, cheesy stuff anyway (heart attack on a plate). Plus it's a great break from the mediocre food in the MDRs.

Except for one truly awful server on the Fantasy, we've always had exceptional service at Palo, especially on the Wonder.
 
taishartrueblood said:
Has the Palo brunch changed?
Click to expand...
mmmears said:
Has brunch changed at all? Does anyone have any reviews for the brunch in terms of any changes to the menu?
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The brunch seemed to be the same from what I can recall. There might have been a couple of changes but none that stand out in my mind.

steves100 said:
From what I can read i HATE the new menu.... Great now that we are Platinum our FREE meal will suck :)
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Hoping this post was really tongue-in-cheek
 
Simba One said:
The butternut agnolotti was heavenly! Almost like a dessert!
Brunch changes: a apricot soufflé , a few new pastries, calzone, lasagna, new chicken Parmesan recipie (?) , cheeses but I didn't see crackers?
No complaints from me. I prefer the new white bean soup. I thought Palo was better than before.
Click to expand...

The apricot soufflé and calzone sound interesting! And new pastries too. Is the almond croissant still there?

Chicken parmesan - I can't understand them changing that when it's so very popular! Although I will say that when I had it in January on the Magic (pre-menu changes) it was not as good as in the past, I thought it was just overcooked though.

I have the same opinion about the tenderloin with gorgonzola sauce - why are they fixing what isn't broken?
 
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