Buffets outside WDW

[jdm]

I second Golden Corral. The food is actually quite good, steaks included. Soup to nuts for about $10 a person. It's my kids favorite place to go. I didn't like the one on International. Although it was the same chain, we found the food to be cold, dry and mediocre. I think the one we eat at is on 192. It's in the same parking lot as Bahama Breeze and Landrys Seafood. Is that the one on 192? I'm so bad with directions and locations.

Jenn

 

[dennise]

Whistle Junction is the place we ate at in April. The first time we went at lunch, they were cooking chicken on a grell, fresh pasta, your choice of several sauces and pastas that they mix to your wishes. Excellent desserts, real cheesecake, several pies, cakes just about anything that you could ask for. The second time we went in the evening and steak was on the grill. Golden Corral was my favorite, but this is even better. More like real home cooking. It will certanly be on my list the next time I go to Orlando. It isn't hard to find, down I-drive about 3 blocks past Wet-n-Wild on the same time. Very clean, pleasant staff and reasonable prices. We thought it was wonderful.

 

[StarWarsMan]

Thanks for the advice here...We are going with friends who love buffets and this helps a lot...

 

[UKDEB]

When we visited in May, we kept meaning to try the new Texas de Brazil on I-Drive.

This is a snippet of Scott Joseph's (Orlando Sentinel) review:

There is a method to the meat service, and it requires proactive participation on the diner's part. Circling throughout the dining room you'll see a horde of servers, called gauchos after the Portuguese word for cowboys, carrying large skewers and chef knives. Each place setting has a paper disk that is green on one side and red on the other. Place the green side up when you're ready for meat and these gauchos will stop by to offer you whatever they're carrying. In some instances the servers fairly swarmed about the tables, descending on diners with flashing knives.

Each diner also has a set of tongs. Some of the meats and sausages are in small chunks, which the gaucho can simply slide off the skewer onto your plate. (All the servers were careful not to allow their skewers to touch a guest's plate -- a sanitation issue.) Other meats, such as top sirloin, leg of lamb and pork ribs, must be sliced. The gaucho makes a small cut and then asks the diner to grab hold with the tongs while he slices through.

The meats were all cooked over charcoal fires and well-seasoned. They were imbued with a smoky taste that complemented the herbs and spices, and the quality of the cuts was unquestionably high. Oh, and as if all that weren't enough, your lead server will bring mashed potatoes and fried bananas to your table.

If you need a break, or when you think you've had enough, turn the disk over to red and the gauchos will pass you by.

 

[Amyrlin]

I love the look of this one, it is on our to try list and if you sign up for their e mail they send you a discoutn voucher for 25% off, but it is only valid for 4 weeks so sign up just before you go.

I may also be in a minority, but I also like sizzler, the one on Intl Dr towards seaworld end it good (or was).

 

[powellrj]

When we visited in May, we kept meaning to try the new Texas de Brazil on I-Drive.

This is a snippet of Scott Joseph's (Orlando Sentinel) review:

There is a method to the meat service, and it requires proactive participation on the diner's part. Circling throughout the dining room you'll see a horde of servers, called gauchos after the Portuguese word for cowboys, carrying large skewers and chef knives. Each place setting has a paper disk that is green on one side and red on the other. Place the green side up when you're ready for meat and these gauchos will stop by to offer you whatever they're carrying. In some instances the servers fairly swarmed about the tables, descending on diners with flashing knives.

Each diner also has a set of tongs. Some of the meats and sausages are in small chunks, which the gaucho can simply slide off the skewer onto your plate. (All the servers were careful not to allow their skewers to touch a guest's plate -- a sanitation issue.) Other meats, such as top sirloin, leg of lamb and pork ribs, must be sliced. The gaucho makes a small cut and then asks the diner to grab hold with the tongs while he slices through.

The meats were all cooked over charcoal fires and well-seasoned. They were imbued with a smoky taste that complemented the herbs and spices, and the quality of the cuts was unquestionably high. Oh, and as if all that weren't enough, your lead server will bring mashed potatoes and fried bananas to your table.

If you need a break, or when you think you've had enough, turn the disk over to red and the gauchos will pass you by.

We ate there in June and it was wonderful but very expensive! I did sign-up for the emails and got several before we left including one for 50% off on monday, tuesday and wednesday which is the one we used. Even the salad bar was wonderful!