Any Good steaks in Disney?


Of the steaks I’ve had at Disney-
Shula’s is great! It’s been good every time I’ve been.
I am not a fan of yachtsman, I was so excited about trying it and the bread basket turned out to be the best part of the meal.
I’ve had an amazing steak and a mediocre steak at Boathouse, its also very loud restaurant.
I hesitate to suggest it, but my favorite steak on property was actually at Flying Fish before they changed their menu. I believe they have a New York strip again, but I can’t say if it is the same.
 
The only thing consistent about Disney is they are inconsistent, but I'm with you... an experience like that sours you on the place and makes you unlikely to give it another chance.

I find the inconsistency to be true, but fortunately most of the time it is good. I have had both excellent and disappointing meals at California Grill, Yachtsman's Steakhouse, and Le Cellier. We have always had a good steak at Mama Melrose. I've heard that some people follow certain chefs around WDW, but it's not anything I have really researched. I wish I knew that after eating the deconstructed beef wellington at Yachtsman's years ago as I really enjoyed it.
 
We are very particular about our steaks and found the best filet at Citrico's at the Grand Floridian. The steak was aged beef and very tender. It was also very nicely cooked. Some of the other signature restaurants can serve a good steak, too, but the winner for us is Citrico's. :)
 
The a Bison at CG was great last time we were there. It was a bit ago may be off the menu.
 
Restaurant quality can change from one meal to the next. So many variables go into it. Two tables eating at the same time can have vastly different experiences if one has a lousy server and one has fantastic service. Two seemingly identical looking and graded cuts of meat can eat differently depending on the genetics of the animal it came from. That goes for any protein. I've been at a table where I had a delicious Colorado Rack of Lamb and someone dining with us had the same meal and hers was tough. A lot also depends on who is in the kitchen that evening preparing the meal. A restaurant can only do so much to ensure a good dining experience, it ultimately comes down who is actually preparing that meal. Now if the work pool at Disney is anything like here in New England it's getting increasingly hard to find "Chefs" who take pride in what they're doing and actually care about their profession, especially in mid to lower paying establishments.

As for the Lobster it would be easier to switch out a "Maine" Lobster Tail with a Caribbean one. I've seen it done and the quality doesn't compare but I was under the impression that Yachtsman only serves Lobster in the shell. If so there's no way they could pass a Caribbean Lobster off for Maine. The lack of claws among other details would be a dead give away and get them in serious trouble. That said if they're using a firm shell Lobster which is cheaper than a hard shell that could explain the lack of quality. When a Lobster is molting it's under a lot of stress and the meat will be tougher, less plump and not as sweet.
 
We've tried a lot of them (all non specialty locations)

The best "non specialty" steak I've had was the Char Grilled Strip steak at the Grand Floridian Cafe. Runner up was the beef tenderloin at The Wave.

Dan
 












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