ChefMickey123
<a href="http://www.wdwinfo.com/dis-sponsor/" targ
- Joined
- Jan 19, 2009
Dining Reviews Complete
Introduction:
As this is my first dining review, I feel it fair and necessary to give a little background information on myself. I am currently winding down an 18 year career in professional foodservice. I have a Bachelors Degree from the Culinary Institute of America, Hyde Park NY. I am a big guy who likes to eat a lot, and who doesnt mind blowing big bucks for good food, drink, and service (I was on the Deluxe Dining Plan this trip). Currently, I am the Executive Chef/F&B director of a boutique resort in the Rocky Mountains of Colorado.
I believe in tipping wait staff, bartenders, doormen (and doorwomen), maitre ds, drivers, and anyone else in the service industry well. I consider it part of the cost of going out, and will not go out if I cannot afford to tip well.
Your opinions may differ than mine on this and other matters.
Some other things about my dining habits I have a single food allergy-it is Salmon/Trout. I just dont order these items. It would kill me to ask a fellow chef to change his/her dish on my behalf. If I cant have, or dont want something on the menu that the chef has paired with my selection, I order something else entirely. I realize this is not the way the majority feels, but it is the perspective from which all of these dining reviews will be written. So, if you are looking to see how well a restaurant might handle your special request, I cannot help you.
Also, there will be few reviews in this report about counter service or childrens meals as there were not too many, and those listed will be brief and without photos.
Reviews complete:
Yachtsman Steakhouse Dinner-see below in this post
Chefs de France-Lunch, Post #22
Jiko, "The Cooking Place-Dinner, Post #78
Yak & Yeti Sit Down Lunch, Post #123
Adventures on Planet Hollywood Dinner DTD #169
Grand Floridian Cafe Breakfast #170
California Grille Dinner & Sushi #180
Hollywood Brown Derby#196
Citricos Dinner#`198
Le Cellier Lunch #210
Flame Tree BBQ-Lunch #216
Cosmic Rays Pre-Wishes Snack #216
Port Orleans Riverside Food Court Pizza and Cinnamon Rolls #216
Spirit of Aloha Luau Dinner #216
So, if you have made it this far, I am pleased to present my review of Dinner at the Yachtsman Steakhouse
Yachtsman Steak House, Yacht Club Resort, Walt Disney World
April 19, 2009
I arrived at the Yacht Club resort by taxi, and was greeted warmly by a CM, who gave me directions to the Steakhouse. I got lost, but another CM showed me the way. I was greeted warmly at the host podium as I gave
my name.
I was given Family Reunion buttons with the Incredibles on them for my familys use later in the week. I then was given the option to wait in the bar or on a bench for my table. I opted for the bar. The dim lighting and wooden furnishings was cooling and soothing. The bartenders were friendly. I perused the cocktail menu and decided on the Magic Star Cocktail. This blend of tropical rums and fruit juices was as delicious as it was visually appealing, as the multi-color glowing ice cubes light played off the ice in the glass.
I was actually seated in the nautically airy dining room 15 minutes earlier than my reservation, so I ended up taking my second Magic Star to the table with me. It disappeared magically and in short order, as my server, approached with the menu and wine list.
While waiting for my meal, my server brought out some delicious bread. There were garlic rolls, and sourdough rolls, served with chilled butter and Hawaiian red sea salt.
(It should be noted that all butter I received at WDW was well-chilled, and not soft when served. The bread was always warm to hot, which made up for the cold butter, which I am sure is a company-wide health and storage consideration. Also, in about 75% of the dining establishments in which I had table service, salt and pepper is on request only. I never needed to request it.)
I selected the Seared Sea Scallops with White Diamond Cheddar Risotto for my appetizer. It was fantastic. The fresh scallops were cooked to a perfected medium-rare, and the risotto was the perfect foil for their sea-sweetness. Some thin-cut steamed squash and carrots cleansed the palate in between bites of seafood and rice, while a luscious herb-butter sauce drizzled artfully about the plate elevated the dish to perfection.
This was a well-thought, well-balanced, and well-executed dish. It was well gone from my plate.
For my main course, I selected the Porterhouse with compound butter, medium rare with house-cut fries. It was also served with a small portion of micro-greens and caramelized shallots. All was excellent. The steak was cooked and seasoned perfectly--Meaning that they actually put salt and pepper on the steak in such an amount that it enhanced the steak nicely, without being over powering.
I nearly picked up the steak bones and gnawed on them, but I thought that undignified. The fries were also gone, as well as the shallot microgreens. The suggested glass of Bordeaux I ordered with the steak disappeared as well.
I opted for vanilla crème brulée and coffee for dessert.
The crème brulée was luscious, and the berries with it provided a great contrast to the richness of the custard and its crunchy caramel topping. Even the coffee was good.
The service throughout the evening was impeccable. I needed not to ask for anything, but it was there when I wanted it.
The non DXDP portion of my bill was about $34 for two cocktails and the wine. $69 was the DXDP portion(2 credits), and I tipped the suggested 20% for both tickets. So, yes it is a pricey place, but you more than get what you pay for. I will return someday. 5 out of 5 if you are keeping score.
Tune in next time when I review Lunch for 2 at Chefs de France, Epcot.
Introduction:
As this is my first dining review, I feel it fair and necessary to give a little background information on myself. I am currently winding down an 18 year career in professional foodservice. I have a Bachelors Degree from the Culinary Institute of America, Hyde Park NY. I am a big guy who likes to eat a lot, and who doesnt mind blowing big bucks for good food, drink, and service (I was on the Deluxe Dining Plan this trip). Currently, I am the Executive Chef/F&B director of a boutique resort in the Rocky Mountains of Colorado.
I believe in tipping wait staff, bartenders, doormen (and doorwomen), maitre ds, drivers, and anyone else in the service industry well. I consider it part of the cost of going out, and will not go out if I cannot afford to tip well.
Your opinions may differ than mine on this and other matters.
Some other things about my dining habits I have a single food allergy-it is Salmon/Trout. I just dont order these items. It would kill me to ask a fellow chef to change his/her dish on my behalf. If I cant have, or dont want something on the menu that the chef has paired with my selection, I order something else entirely. I realize this is not the way the majority feels, but it is the perspective from which all of these dining reviews will be written. So, if you are looking to see how well a restaurant might handle your special request, I cannot help you.
Also, there will be few reviews in this report about counter service or childrens meals as there were not too many, and those listed will be brief and without photos.
Reviews complete:
Yachtsman Steakhouse Dinner-see below in this post
Chefs de France-Lunch, Post #22
Jiko, "The Cooking Place-Dinner, Post #78
Yak & Yeti Sit Down Lunch, Post #123
Adventures on Planet Hollywood Dinner DTD #169
Grand Floridian Cafe Breakfast #170
California Grille Dinner & Sushi #180
Hollywood Brown Derby#196
Citricos Dinner#`198
Le Cellier Lunch #210
Flame Tree BBQ-Lunch #216
Cosmic Rays Pre-Wishes Snack #216
Port Orleans Riverside Food Court Pizza and Cinnamon Rolls #216
Spirit of Aloha Luau Dinner #216
So, if you have made it this far, I am pleased to present my review of Dinner at the Yachtsman Steakhouse
Yachtsman Steak House, Yacht Club Resort, Walt Disney World
April 19, 2009
I arrived at the Yacht Club resort by taxi, and was greeted warmly by a CM, who gave me directions to the Steakhouse. I got lost, but another CM showed me the way. I was greeted warmly at the host podium as I gave
my name.
I was given Family Reunion buttons with the Incredibles on them for my familys use later in the week. I then was given the option to wait in the bar or on a bench for my table. I opted for the bar. The dim lighting and wooden furnishings was cooling and soothing. The bartenders were friendly. I perused the cocktail menu and decided on the Magic Star Cocktail. This blend of tropical rums and fruit juices was as delicious as it was visually appealing, as the multi-color glowing ice cubes light played off the ice in the glass.
I was actually seated in the nautically airy dining room 15 minutes earlier than my reservation, so I ended up taking my second Magic Star to the table with me. It disappeared magically and in short order, as my server, approached with the menu and wine list.
While waiting for my meal, my server brought out some delicious bread. There were garlic rolls, and sourdough rolls, served with chilled butter and Hawaiian red sea salt.
(It should be noted that all butter I received at WDW was well-chilled, and not soft when served. The bread was always warm to hot, which made up for the cold butter, which I am sure is a company-wide health and storage consideration. Also, in about 75% of the dining establishments in which I had table service, salt and pepper is on request only. I never needed to request it.)
I selected the Seared Sea Scallops with White Diamond Cheddar Risotto for my appetizer. It was fantastic. The fresh scallops were cooked to a perfected medium-rare, and the risotto was the perfect foil for their sea-sweetness. Some thin-cut steamed squash and carrots cleansed the palate in between bites of seafood and rice, while a luscious herb-butter sauce drizzled artfully about the plate elevated the dish to perfection.
This was a well-thought, well-balanced, and well-executed dish. It was well gone from my plate.
For my main course, I selected the Porterhouse with compound butter, medium rare with house-cut fries. It was also served with a small portion of micro-greens and caramelized shallots. All was excellent. The steak was cooked and seasoned perfectly--Meaning that they actually put salt and pepper on the steak in such an amount that it enhanced the steak nicely, without being over powering.
I nearly picked up the steak bones and gnawed on them, but I thought that undignified. The fries were also gone, as well as the shallot microgreens. The suggested glass of Bordeaux I ordered with the steak disappeared as well.
I opted for vanilla crème brulée and coffee for dessert.
The crème brulée was luscious, and the berries with it provided a great contrast to the richness of the custard and its crunchy caramel topping. Even the coffee was good.
The service throughout the evening was impeccable. I needed not to ask for anything, but it was there when I wanted it.
The non DXDP portion of my bill was about $34 for two cocktails and the wine. $69 was the DXDP portion(2 credits), and I tipped the suggested 20% for both tickets. So, yes it is a pricey place, but you more than get what you pay for. I will return someday. 5 out of 5 if you are keeping score.
Tune in next time when I review Lunch for 2 at Chefs de France, Epcot.
I can't wait to read the rest.
