LowesChevy
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- Joined
- Oct 18, 2007
- Messages
- 3,987
Via Napoli
When the news first broke over Via Napoli’s construction, I was very excited. I feel like there is a shortage of decent Italian food on property. Tutto Italia, Il Mulino and Portabello are good and even Mama Melrose is fine, but with such a generally well loved cuisine there are always room for more Italian restaurants imho. This was a definite must do adr this year since we missed out last year having already had our adrs in place. I was waiting for the initial reviews to come out and I can always rely on fellow Disboard members to pull through with opening night comments. As I anticipated the reviews and food looked fabulous!
I saved it for later on the week knowing that after a week of unfamiliar food, good old pizza and pasta pleases everyone. I can almost not remember what the back of Italy looked like now. They do such a great job of hiding space at WDW, it is really surprising when a building springs out of nowhere. While the upper façade of Via Napoli looks noticeably fake, the rest of the building blends in well with the pavilion. The overall smell of the pavilion is wonderful as well.
The entry way foyer is probably a bit on the small side for the restaurant, although there is plenty of room outside. Cathedral style ceiling, tile floors and large archways are highlights in the interior of the restaurant. Stromboli, Vesuvio and Etna are the center of attention here. The wood fire ovens are named appropriately after active volcanoes located in Italy. Boisterous is probably the best term to describe the atmosphere of Via Napoli. The kitchen and dining room are full of hustle and bustle as the food comes out quick here. The showcase kitchen pumps out pies in the middle and flanking its sides are the appetizer and sauté stations. It is a rather large restaurant, so not all spaces are able to see the kitchen close up.
The walls are adorned with frescos and art deco style prints of Italian resorts and towns highlighted with metal sconces. Large windows above the dining room provide some much needed natural light during the day and a lovely view of the stars at night. Some of the restaurants in the World Showcase or around other parts of WDW can take on a cave like dungeon atmosphere with the lack of natural light. Obviously places like Le Cellier and San Angel create a pleasant dining atmosphere despite the lack of windows, but others are not as convincing. The putty colored walls are accented with a large chunky gray gridline like pattern. The area surrounding the ovens and arched ceilings are painted a swirled terra cotta orange giving it a burning ember and coppery feel. In the center of the tallest point of the restaurant is the long communal table. It is situated as if it was an assembly line being fed into Vesuvio. It really creates a great focal point of the main dining room.
I checked us in and we were seated within minutes. Not on the communal table, but off the side in the rear of the main room. It wouldn’t be my first choice, but if it were totally jammed I do not mind having to sit with other guests. Allesandro welcomed us after just a couple of moments and let us know he would be our server. We ordered a round of drinks and pondered over the menu. I was feeling particularly hungry, so I lobbied for a large pie and and individual pie-the quarto stagioni really stood out to me. DM also wanted to split a salad, so we picked the chicken although we really didn’t know what to expect as the flavors sounded like a weird combination. They also like to put cantaloupe on pizza here, just sounds strange to me lol. Allesandro brought the beverages to the table and we placed our order. DF ordered the house La Rossa malt lager, while I stuck with water to counter the carbofest with the pizza.
Matteo assisted Allesandro in keeping the beverage glasses full and delivered appetizer plates. Allesandro brought out the tray stand that the pizza pan is placed on the table. The pizza came out quite quickly and the salad came out a few moments later. That seems to be the problem with the exhibition style kitchen-keeping the courses and hot and cold items in sync. The tray stands are nice because they make it so the table isn’t full and it is easier for folks to grab a slice. Our pies arrived and they looked fabulous. As I mentioned the stagioni with artichokes, eggplant, Cotto ham and mushrooms was the smaller individual pie. I think it is a large size for an individual with a regular appetite. The large pie we ordered with spicy sausage and the salad was as big as a house. The three of us didn’t finish it even though it was really addicting. On the salad was marinated grilled chicken, sliced almonds, cantaloupe, cucumber, wontons, red pepper and romaine lettuce dressed with a light vinaigrette. I think lighter eaters could easily eat an individual pie and a salad.
I think the sausage pie would have been better off in the oven a few more minutes it was still very delicious. I just happen to like my crust a little darker and my cheese more on the bubbly side. The quattro was tasty-I love mushrooms on a pie, but had never had artichokes on one. The eggplant was just a slice of undercooked eggplant, so we didn’t eat that piece. Allesandro and Matteo were back frequently to check on us and ensure everything was good. Even though we nearly ate an entire large pie and most of the small one, plus salad, we still couldn’t resist a delectable Italian treat. I knew I needed to have the zeppole. Served with whipped cream and chocolate sauce, these deep fried little devils were very delicious and gave the meal a sweet ending. Skipping the coffee tonight because we need to be up for rope drop tomorrow morning!
Overall, Via Napoli is run much like its’ counterpart Tutto Italia. While the concepts are totally different, they share the same philosophy of providing excellent service and food. My only complaint is that the place is a little on the loud side, but now I know what to expect next time as well. Ciao!
Erika
Overall
Food: 9
Service: 10
Atmosphere: 9
When the news first broke over Via Napoli’s construction, I was very excited. I feel like there is a shortage of decent Italian food on property. Tutto Italia, Il Mulino and Portabello are good and even Mama Melrose is fine, but with such a generally well loved cuisine there are always room for more Italian restaurants imho. This was a definite must do adr this year since we missed out last year having already had our adrs in place. I was waiting for the initial reviews to come out and I can always rely on fellow Disboard members to pull through with opening night comments. As I anticipated the reviews and food looked fabulous!
I saved it for later on the week knowing that after a week of unfamiliar food, good old pizza and pasta pleases everyone. I can almost not remember what the back of Italy looked like now. They do such a great job of hiding space at WDW, it is really surprising when a building springs out of nowhere. While the upper façade of Via Napoli looks noticeably fake, the rest of the building blends in well with the pavilion. The overall smell of the pavilion is wonderful as well.
The entry way foyer is probably a bit on the small side for the restaurant, although there is plenty of room outside. Cathedral style ceiling, tile floors and large archways are highlights in the interior of the restaurant. Stromboli, Vesuvio and Etna are the center of attention here. The wood fire ovens are named appropriately after active volcanoes located in Italy. Boisterous is probably the best term to describe the atmosphere of Via Napoli. The kitchen and dining room are full of hustle and bustle as the food comes out quick here. The showcase kitchen pumps out pies in the middle and flanking its sides are the appetizer and sauté stations. It is a rather large restaurant, so not all spaces are able to see the kitchen close up.
The walls are adorned with frescos and art deco style prints of Italian resorts and towns highlighted with metal sconces. Large windows above the dining room provide some much needed natural light during the day and a lovely view of the stars at night. Some of the restaurants in the World Showcase or around other parts of WDW can take on a cave like dungeon atmosphere with the lack of natural light. Obviously places like Le Cellier and San Angel create a pleasant dining atmosphere despite the lack of windows, but others are not as convincing. The putty colored walls are accented with a large chunky gray gridline like pattern. The area surrounding the ovens and arched ceilings are painted a swirled terra cotta orange giving it a burning ember and coppery feel. In the center of the tallest point of the restaurant is the long communal table. It is situated as if it was an assembly line being fed into Vesuvio. It really creates a great focal point of the main dining room.
I checked us in and we were seated within minutes. Not on the communal table, but off the side in the rear of the main room. It wouldn’t be my first choice, but if it were totally jammed I do not mind having to sit with other guests. Allesandro welcomed us after just a couple of moments and let us know he would be our server. We ordered a round of drinks and pondered over the menu. I was feeling particularly hungry, so I lobbied for a large pie and and individual pie-the quarto stagioni really stood out to me. DM also wanted to split a salad, so we picked the chicken although we really didn’t know what to expect as the flavors sounded like a weird combination. They also like to put cantaloupe on pizza here, just sounds strange to me lol. Allesandro brought the beverages to the table and we placed our order. DF ordered the house La Rossa malt lager, while I stuck with water to counter the carbofest with the pizza.
Matteo assisted Allesandro in keeping the beverage glasses full and delivered appetizer plates. Allesandro brought out the tray stand that the pizza pan is placed on the table. The pizza came out quite quickly and the salad came out a few moments later. That seems to be the problem with the exhibition style kitchen-keeping the courses and hot and cold items in sync. The tray stands are nice because they make it so the table isn’t full and it is easier for folks to grab a slice. Our pies arrived and they looked fabulous. As I mentioned the stagioni with artichokes, eggplant, Cotto ham and mushrooms was the smaller individual pie. I think it is a large size for an individual with a regular appetite. The large pie we ordered with spicy sausage and the salad was as big as a house. The three of us didn’t finish it even though it was really addicting. On the salad was marinated grilled chicken, sliced almonds, cantaloupe, cucumber, wontons, red pepper and romaine lettuce dressed with a light vinaigrette. I think lighter eaters could easily eat an individual pie and a salad.
I think the sausage pie would have been better off in the oven a few more minutes it was still very delicious. I just happen to like my crust a little darker and my cheese more on the bubbly side. The quattro was tasty-I love mushrooms on a pie, but had never had artichokes on one. The eggplant was just a slice of undercooked eggplant, so we didn’t eat that piece. Allesandro and Matteo were back frequently to check on us and ensure everything was good. Even though we nearly ate an entire large pie and most of the small one, plus salad, we still couldn’t resist a delectable Italian treat. I knew I needed to have the zeppole. Served with whipped cream and chocolate sauce, these deep fried little devils were very delicious and gave the meal a sweet ending. Skipping the coffee tonight because we need to be up for rope drop tomorrow morning!
Overall, Via Napoli is run much like its’ counterpart Tutto Italia. While the concepts are totally different, they share the same philosophy of providing excellent service and food. My only complaint is that the place is a little on the loud side, but now I know what to expect next time as well. Ciao!
Erika
Overall
Food: 9
Service: 10
Atmosphere: 9
.) I would have liked the fries to be cooked a little more, these are like the boardwalk fries and tend to sog rather quick. I like crisp chips or fries, whichever you call them, either way- delicious. 
