Definitely give Everglazed a try; the donuts are very good. When we’ve had them, they’ve always been soft and fresh. I like how they pack them individually too so they don’t get smushed against each other.
Dining Review - March/April 2025
- Thread starter Noreen411
- Start date
I’m looking forward to trying some of the other flavors too; red velvet was great. I’m glad we took the employees recommendation of that as the most popular. Probably would have chosen it ourselves anyway since we like red velvet.
LOL - glad I’m not the only one who has an issue with the hard chairs. Just why is right. I find them so uncomfortable.
I don’t get the eggs with ketchup either, that sounds gross to me.
Cheers - would love to
Wednesday 3/26/25
We started the day at Magic Kingdom.
In Big Top Treats, we were originally planning to get another of those Mickey shaped chocolate chip cookies with dipped ears that Scott loves, but ended up trying a different cookie - a Pineapple Sugar Cookie. It came back to the villa with us later and we tried it. It was OK but after a few bites the pineapple got to be a bit much and we ended up tossing it.
We went to the Grand Floridian for our dinner reservation at Citrico’s and went early to have time for pre-dinner cocktails at Enchanted Rose Lounge. I liked how they seated you at the bar rather than first come first served.
Scott had a Martini. I had an Espresso Martini: Stoli Vanilla Vodka, Espresso, and Bols Crème de Cacao liqueur. I noticed that different places make these a little differently sometimes, changing up some of the ingredients. This was probably my favorite espresso martini.
We started the day at Magic Kingdom.
In Big Top Treats, we were originally planning to get another of those Mickey shaped chocolate chip cookies with dipped ears that Scott loves, but ended up trying a different cookie - a Pineapple Sugar Cookie. It came back to the villa with us later and we tried it. It was OK but after a few bites the pineapple got to be a bit much and we ended up tossing it.
We went to the Grand Floridian for our dinner reservation at Citrico’s and went early to have time for pre-dinner cocktails at Enchanted Rose Lounge. I liked how they seated you at the bar rather than first come first served.
Scott had a Martini. I had an Espresso Martini: Stoli Vanilla Vodka, Espresso, and Bols Crème de Cacao liqueur. I noticed that different places make these a little differently sometimes, changing up some of the ingredients. This was probably my favorite espresso martini.
Wednesday 3/26/25 Continued
We went to Citrico’s for dinner
Scott had a Martini and I had Sprite
The bread with guava butter is very good, but we didn’t want to fill up on it.
For an appetizer we had the Key West Pink Shrimp and Octopus in Huancaina: Corn Cachapa Cake, Aji Pancake Aioli, Chupe Broth. This was a good dish and an appropriate size for an appetizer. The waiter poured the broth onto the dish. I don’t really like my food in liquid but I was able to take the pieces I wanted out before they were covered since he poured the broth around the edges of the food (not right on top) and it wasn’t too much.
I had the Togarashi-spiced Cobia: seaweed rice cake, cashew purée, mushroom dashi. I enjoyed my dish, the Cobia was great.
Scott had the Crispy garlic-crusted domestic fish: Boniato confit, fennel, seafood velvet. The fish was tile fish. Scott thought his fish was good but not great.
We also ordered the Smoked Cauliflower: Green curry, chili crunch, citrus crème fraiche. This was too spicy for me, but Scott liked it. I’m wimpy when it comes to spicy food.
We enjoyed our meal at Citrico’s
We skipped dessert, we were in the mood for the bread pudding from Tambu Lounge at the Polynesian. Unfortunately, there were no seats at Tambu Lounge and after waiting around a bit we gave up. It’s first come first served there. I forgot we could have gotten the bread pudding from Kona Cafe too or we would have tried that.
Back at the Magic Kingdom we stopped at the Confectionary and got a Blondie Pie. We ate it later back in the villa. This was just OK
We went to Citrico’s for dinner
Scott had a Martini and I had Sprite
The bread with guava butter is very good, but we didn’t want to fill up on it.
For an appetizer we had the Key West Pink Shrimp and Octopus in Huancaina: Corn Cachapa Cake, Aji Pancake Aioli, Chupe Broth. This was a good dish and an appropriate size for an appetizer. The waiter poured the broth onto the dish. I don’t really like my food in liquid but I was able to take the pieces I wanted out before they were covered since he poured the broth around the edges of the food (not right on top) and it wasn’t too much.
I had the Togarashi-spiced Cobia: seaweed rice cake, cashew purée, mushroom dashi. I enjoyed my dish, the Cobia was great.
Scott had the Crispy garlic-crusted domestic fish: Boniato confit, fennel, seafood velvet. The fish was tile fish. Scott thought his fish was good but not great.
We also ordered the Smoked Cauliflower: Green curry, chili crunch, citrus crème fraiche. This was too spicy for me, but Scott liked it. I’m wimpy when it comes to spicy food.
We enjoyed our meal at Citrico’s
We skipped dessert, we were in the mood for the bread pudding from Tambu Lounge at the Polynesian. Unfortunately, there were no seats at Tambu Lounge and after waiting around a bit we gave up. It’s first come first served there. I forgot we could have gotten the bread pudding from Kona Cafe too or we would have tried that.
Back at the Magic Kingdom we stopped at the Confectionary and got a Blondie Pie. We ate it later back in the villa. This was just OK
Thursday 3/27/25
When we had breakfast in the villa we shared the Apple streusel donut from Everglazed. It was still soft and fresh and very tasty. We had it in the fridge
We spent the day with a realtor looking at the West Coast of Florida.
That evening we drove to the Polynesian for our dinner reservation at Kona Cafe. We went early for pre-dinner cocktails.
We walked over to the new tower, hoping to try their bar, but it was packed. We stopped at Trader Sam’s outside terrace but that was also full. We were able to get seats at Tambu Lounge.
Scott had a Martini. I had a Bahama Momma: Parrot Bay Coconut Rum, Meyer’s original dark rum, Bols crème de banana liqueur, and tropical juices.
When we had breakfast in the villa we shared the Apple streusel donut from Everglazed. It was still soft and fresh and very tasty. We had it in the fridge
We spent the day with a realtor looking at the West Coast of Florida.
That evening we drove to the Polynesian for our dinner reservation at Kona Cafe. We went early for pre-dinner cocktails.
We walked over to the new tower, hoping to try their bar, but it was packed. We stopped at Trader Sam’s outside terrace but that was also full. We were able to get seats at Tambu Lounge.
Scott had a Martini. I had a Bahama Momma: Parrot Bay Coconut Rum, Meyer’s original dark rum, Bols crème de banana liqueur, and tropical juices.
Thursday 3/27/25 Continued
We were seated on time at Kona Cafe.
We ordered two different sushi rolls for our appetizers.
Scott had the Polly Lolly roll: Fried soft-shell crab, shrimp tempura, crawfish tails, grilled asparagus, chives, spicy mayonnaise. He really liked this. He loves soft shell crabs so when he saw this knew he wanted it. I don’t like them so knew I wasn’t going to eat this roll.
I had the Shrimp Tempura roll: shrimp tempura, avocado. This is a simple roll but it was very tasty.
The waiter spilled Scott’s martini all over him so brought him another one. We were cracking up about it, not angry or upset, but the poor waiter was so upset that it happened.
Scott is looking at his wet shorts and starting to laugh
Scott cracking up about the spilled drink
We were brought little dinner rolls - these were kind of dry and tasteless. Years ago they used to have a nice Hawaiian bread here that was very good (maybe like the one they have at O’Hana)
For dinner Scott had the Big Kahuna Burger: Sautéed pastrami, corned beef, pepper jack, mustard aioli, tangy cucumber, brioche. Served with fries. He asked them to leave off the mustard. He thought this was a great burger. While I had a few of the fries, I knew I wouldn’t like a burger with so much stuff on it.
I had the Asian-marinated chicken: sticky rice, bok choy, Asian mirin soy glaze. This sounds kind of boring but I was in the mood for chicken. This was surprisingly good; better than I expected it to be. Scott had to take the bone out for me.
For dessert we had the bread pudding but got it to go. We were stuffed after the sushi and entrees. We had the bread pudding when we got back to the villa. This bread pudding is fantastic.
I like how it was packaged up for us with each component separate
Once we put it together ourselves…
We were seated on time at Kona Cafe.
We ordered two different sushi rolls for our appetizers.
Scott had the Polly Lolly roll: Fried soft-shell crab, shrimp tempura, crawfish tails, grilled asparagus, chives, spicy mayonnaise. He really liked this. He loves soft shell crabs so when he saw this knew he wanted it. I don’t like them so knew I wasn’t going to eat this roll.
I had the Shrimp Tempura roll: shrimp tempura, avocado. This is a simple roll but it was very tasty.
The waiter spilled Scott’s martini all over him so brought him another one. We were cracking up about it, not angry or upset, but the poor waiter was so upset that it happened.
Scott is looking at his wet shorts and starting to laugh
Scott cracking up about the spilled drink
We were brought little dinner rolls - these were kind of dry and tasteless. Years ago they used to have a nice Hawaiian bread here that was very good (maybe like the one they have at O’Hana)
For dinner Scott had the Big Kahuna Burger: Sautéed pastrami, corned beef, pepper jack, mustard aioli, tangy cucumber, brioche. Served with fries. He asked them to leave off the mustard. He thought this was a great burger. While I had a few of the fries, I knew I wouldn’t like a burger with so much stuff on it.
I had the Asian-marinated chicken: sticky rice, bok choy, Asian mirin soy glaze. This sounds kind of boring but I was in the mood for chicken. This was surprisingly good; better than I expected it to be. Scott had to take the bone out for me.
For dessert we had the bread pudding but got it to go. We were stuffed after the sushi and entrees. We had the bread pudding when we got back to the villa. This bread pudding is fantastic.
I like how it was packaged up for us with each component separate
Once we put it together ourselves…
/
Friday 3/28/25
We started the day at Hollywood Studios
I really like the pop tart from Woody’s Lunchbox. The raspberry one is my favorite but I’ll often try whatever the seasonal one is too. This time they had a Key Lime pop tart so we got both. The raspberry was better but the key lime was good too.
We planned to have pre-dinner cocktails at Shula’s bar but they were full
We had dinner at Flying Fish and asked to be seated at the bar. We’ll have our cocktails here
Scott had a Martini and I had an Espresso Martini
For an appetizer we had the Slow Roasted Pork Belly “BLT”: Sweet tomato conserva, brioche Melba, creamed lollo rosso. This is fantastic. Each component worked so well together. Scott is going to try to re-create the dressing that is on the salad part.
The bread here is pretty good but we didn’t want to fill up on it.
I had the Potato Wrapped red snapper: Leek fondue, cassis-red wine reduction. I’m so glad I gave this dish another try. I had it a few visits ago and wasn’t thrilled with it. This time it was really good.
Scott had the Seafood “Frutti di Mare”: Shrimp, lobster, clams, mussels, trofie pasta, tomato broth, Parmesan chiffon. He loves this dish
We liked that we were seated at the bar rather than 1st come 1st served where you have to hover/scan for seats.
We really enjoyed our meal at Flying Fish.
We started the day at Hollywood Studios
I really like the pop tart from Woody’s Lunchbox. The raspberry one is my favorite but I’ll often try whatever the seasonal one is too. This time they had a Key Lime pop tart so we got both. The raspberry was better but the key lime was good too.
We planned to have pre-dinner cocktails at Shula’s bar but they were full
We had dinner at Flying Fish and asked to be seated at the bar. We’ll have our cocktails here
Scott had a Martini and I had an Espresso Martini
For an appetizer we had the Slow Roasted Pork Belly “BLT”: Sweet tomato conserva, brioche Melba, creamed lollo rosso. This is fantastic. Each component worked so well together. Scott is going to try to re-create the dressing that is on the salad part.
The bread here is pretty good but we didn’t want to fill up on it.
I had the Potato Wrapped red snapper: Leek fondue, cassis-red wine reduction. I’m so glad I gave this dish another try. I had it a few visits ago and wasn’t thrilled with it. This time it was really good.
Scott had the Seafood “Frutti di Mare”: Shrimp, lobster, clams, mussels, trofie pasta, tomato broth, Parmesan chiffon. He loves this dish
We liked that we were seated at the bar rather than 1st come 1st served where you have to hover/scan for seats.
We really enjoyed our meal at Flying Fish.
Friday 3/28/25 Continued
We skipped dessert at Flying Fish planning to go to the Cake Bake bar for dessert. The bar itself was full so we got dessert to go from the bakery side instead.
Scott loves chocolate chip cookies so we had to get the Chocolate Chip Cookie with Fleur De Sel: Callebaut Belgian semi-sweet and bitter-sweet chocolate baked in buttery cookie dough. Topped with Fleur de Sel. He liked this cookie and forgot to have me take a picture before he almost finished it. But here is the little bit I was able to get a picture of.
Blueberry Crumb. This was very good.
Carrot Cake: spiced carrot cake, made without nuts or raisins. Filled and frosted with our signature cream cheese frosting. Topped with decorative silk flowers. The carrot cake was very good, the best of the cakes we tried so far from Cake Bake. I liked that there weren’t any nuts or raisins in it. I’m surprised they used a decorative silk flower rather than some sort of edible flower out of icing since the cakes in general are so pretty they could have made it out of icing.
We skipped dessert at Flying Fish planning to go to the Cake Bake bar for dessert. The bar itself was full so we got dessert to go from the bakery side instead.
Scott loves chocolate chip cookies so we had to get the Chocolate Chip Cookie with Fleur De Sel: Callebaut Belgian semi-sweet and bitter-sweet chocolate baked in buttery cookie dough. Topped with Fleur de Sel. He liked this cookie and forgot to have me take a picture before he almost finished it. But here is the little bit I was able to get a picture of.
Blueberry Crumb. This was very good.
Carrot Cake: spiced carrot cake, made without nuts or raisins. Filled and frosted with our signature cream cheese frosting. Topped with decorative silk flowers. The carrot cake was very good, the best of the cakes we tried so far from Cake Bake. I liked that there weren’t any nuts or raisins in it. I’m surprised they used a decorative silk flower rather than some sort of edible flower out of icing since the cakes in general are so pretty they could have made it out of icing.
Saturday 3/29/25
We started the day at Animal Kingdom.
Scott found his favorite cookie in one of the shops. I was amused how the feathery thing behind him made him look like he had a spiky Mohawk.
We hopped over to Magic Kingdom. In the Confectionary we made popcorn: caramel popcorn, white chocolate, M&Ms, graham crackers, and pretzels. This was OK, but not as good as the last time we made popcorn here.
Scott also wanted a cake pop from the confectionary.
Later we drove to Caribbean Beach resort for our dinner reservation at Sebastian’s Bistro. We went early for pre-dinner cocktails at Banana Cabana bar.
Scott had a double bourbon and also a Coke. He doesn’t like a Martini if it’s not in a Martini glass and they only have plastic cups here. I liked that they also brought us cups of water since I’ll often ask for it with my drink.
I had a Banana Cabana: Cruzan Mango rum, parrot bay coconut rum, Bols crème de banana liqueur, Minute Maid orange juice, and pineapple juice with a float of grenadine. I’ve tried a few of their drinks in the past but this is the one I keep coming back to here.
We started the day at Animal Kingdom.
Scott found his favorite cookie in one of the shops. I was amused how the feathery thing behind him made him look like he had a spiky Mohawk.
We hopped over to Magic Kingdom. In the Confectionary we made popcorn: caramel popcorn, white chocolate, M&Ms, graham crackers, and pretzels. This was OK, but not as good as the last time we made popcorn here.
Scott also wanted a cake pop from the confectionary.
Later we drove to Caribbean Beach resort for our dinner reservation at Sebastian’s Bistro. We went early for pre-dinner cocktails at Banana Cabana bar.
Scott had a double bourbon and also a Coke. He doesn’t like a Martini if it’s not in a Martini glass and they only have plastic cups here. I liked that they also brought us cups of water since I’ll often ask for it with my drink.
I had a Banana Cabana: Cruzan Mango rum, parrot bay coconut rum, Bols crème de banana liqueur, Minute Maid orange juice, and pineapple juice with a float of grenadine. I’ve tried a few of their drinks in the past but this is the one I keep coming back to here.
Saturday 3/29/25 Continued
We were seated on time at Sebastian’s Bistro in the back room. We never sat in this section before.
It’s a set menu where they bring you everything (there are a few add-ons if you want). There is also a vegetarian option but we stuck with the standard menu.
Buttery House-baked pull apart rolls: with guava butter and caramelized jam. These are good and if they were warmed up would be great.
The spice necklace salad: mixed greens with spiced candied pumpkin seeds, pineapple, and radish with house-made key lime dressing. We always enjoy the salad here, it’s light and fresh. The dressing is very good and had just the right amount, not too much or too little.
Taste of the Caribbean (A selection of our favorite recipes inspired by the flavors of the Caribbean): Oven-roasted chicken with Tamarind barbecue sauce, slow-cooked mojo pork with mango sambal, chili-rubbed beef with roasted red pepper chimichurri, and baked fish with citrus butter. Everything is very tasty. I like that the sauces are on the side and the food isn’t swimming in sauce.
Served with: cilantro rice and beans, roasted seasonal vegetables, and candied Plaintains. The plaintains are new since last time we were here, they were just OK. I don’t normally like cilantro since it tastes like soap but somehow their rice and beans are really good.
Dessert: Our celebrated house-made coconut pineapple bread pudding with caramel sauce and vanilla ice cream. We were so full and asked if we could have our dessert packed to go instead of here which they happily did. It’s not as photogenic this way but was just as delicious as it always is.
Sebastian’s Bistro is one of those hidden gems. It’s not fancy, but it’s good food that we enjoy every time we eat here.
We were seated on time at Sebastian’s Bistro in the back room. We never sat in this section before.
It’s a set menu where they bring you everything (there are a few add-ons if you want). There is also a vegetarian option but we stuck with the standard menu.
Buttery House-baked pull apart rolls: with guava butter and caramelized jam. These are good and if they were warmed up would be great.
The spice necklace salad: mixed greens with spiced candied pumpkin seeds, pineapple, and radish with house-made key lime dressing. We always enjoy the salad here, it’s light and fresh. The dressing is very good and had just the right amount, not too much or too little.
Taste of the Caribbean (A selection of our favorite recipes inspired by the flavors of the Caribbean): Oven-roasted chicken with Tamarind barbecue sauce, slow-cooked mojo pork with mango sambal, chili-rubbed beef with roasted red pepper chimichurri, and baked fish with citrus butter. Everything is very tasty. I like that the sauces are on the side and the food isn’t swimming in sauce.
Served with: cilantro rice and beans, roasted seasonal vegetables, and candied Plaintains. The plaintains are new since last time we were here, they were just OK. I don’t normally like cilantro since it tastes like soap but somehow their rice and beans are really good.
Dessert: Our celebrated house-made coconut pineapple bread pudding with caramel sauce and vanilla ice cream. We were so full and asked if we could have our dessert packed to go instead of here which they happily did. It’s not as photogenic this way but was just as delicious as it always is.
Sebastian’s Bistro is one of those hidden gems. It’s not fancy, but it’s good food that we enjoy every time we eat here.
Sunday 3/30/25
We went out to breakfast today to Keke’s in the Dr Phillips area. This is the first time we’ve come to this Keke’s but we’ve been to a different location in the past.
Scott drank coffee and orange juice. I had Sprite and water.
Scott ordered Waffles: golden-brown, Belgian-style waffle with whipped cream. He ordered it with bacon and sausage.
I ordered Stuffed French Toast: Cream cheese-stuffed French toast topped with powdered sugar with choice of filling. I chose the Apple Cinnamon stuffed French toast, had it as a combo with well done scrambled eggs and well done bacon.
Keke’s is great and we really enjoyed our breakfast. We don’t go out for breakfast often, it’s a lot of food, but we definitely enjoyed it.
We went out to breakfast today to Keke’s in the Dr Phillips area. This is the first time we’ve come to this Keke’s but we’ve been to a different location in the past.
Scott drank coffee and orange juice. I had Sprite and water.
Scott ordered Waffles: golden-brown, Belgian-style waffle with whipped cream. He ordered it with bacon and sausage.
I ordered Stuffed French Toast: Cream cheese-stuffed French toast topped with powdered sugar with choice of filling. I chose the Apple Cinnamon stuffed French toast, had it as a combo with well done scrambled eggs and well done bacon.
Keke’s is great and we really enjoyed our breakfast. We don’t go out for breakfast often, it’s a lot of food, but we definitely enjoyed it.
Sunday 3/30/25 Continued
That evening we drove to the Grand Floridian for our dinner reservation at Narcoossee’s. We ended up having to park in a different lot (maybe an overflow lot) and take a golf cart shuttle to the resort. We debated not bothering thinking that would be a hassle, but in true Disney fashion, they had that down to a science and the golf cart was right there to take us to the resort.
Scott had a Martini. I had a Salted Mascarpone Espresso Martini: Grey Goose vodka, kahlua liqueur, Joffrey’s coffee italian espresso, cane sugar, mascarpone-disaronno originale liqueur foam. This was really good except for the weird cracker on it, it was kind of Parmesan tasting.
The bread is good and we tried not to fill up on it
For an appetizer we shared the Brisket and Ricotta Tortelloni: Parsnip, brown butter, sultana raisins. This was a very good dish, the pasta was al dente which we like but maybe just a tad too al dente.
We ordered a second round of drinks after our appetizers and made sure there was no weird Parmesan cracker in my drink this time.
For an entree I had the Gulf Shrimp Bucatini: House-made bucatini pasta, roasted tomatoes, savoy spinach, parsley, basil pistou. This was delicious. I never tried this dish before thinking it was just a pasta dish, but it’s now going to be my top choice at Narcoossee’s.
Scott had Surf and Turf: Filet Mignon, butter-poached lobster tail, potato mash, roasted rainbow vegetables, with Demi-glacé. He subbed French fries for the mashed potatoes. Scott loves butter poached lobster tails (he loves lobster tails in general) so he’ll almost always go for that if it’s on the menu.
The Magic Kingdom fireworks were supposed to be at 8:30 but were delayed until 9. We went out on the patio to watch them. We watched then came back in to finish our meal.
Dinner was great and we both had leftovers.
That didn’t stop us from ordering dessert. We knew what we were having for dessert, we get it each time we’re here, it’s fantastic. Maybe one day we’ll try something else, but I doubt it.
Almond-crusted cheesecake: Lambert cherry sauce, chantilly
When we were leaving the shuttle was right there when we exited. It was much easier than we originally thought it would be, the shuttle drove us right to the car
That evening we drove to the Grand Floridian for our dinner reservation at Narcoossee’s. We ended up having to park in a different lot (maybe an overflow lot) and take a golf cart shuttle to the resort. We debated not bothering thinking that would be a hassle, but in true Disney fashion, they had that down to a science and the golf cart was right there to take us to the resort.
Scott had a Martini. I had a Salted Mascarpone Espresso Martini: Grey Goose vodka, kahlua liqueur, Joffrey’s coffee italian espresso, cane sugar, mascarpone-disaronno originale liqueur foam. This was really good except for the weird cracker on it, it was kind of Parmesan tasting.
The bread is good and we tried not to fill up on it
For an appetizer we shared the Brisket and Ricotta Tortelloni: Parsnip, brown butter, sultana raisins. This was a very good dish, the pasta was al dente which we like but maybe just a tad too al dente.
We ordered a second round of drinks after our appetizers and made sure there was no weird Parmesan cracker in my drink this time.
For an entree I had the Gulf Shrimp Bucatini: House-made bucatini pasta, roasted tomatoes, savoy spinach, parsley, basil pistou. This was delicious. I never tried this dish before thinking it was just a pasta dish, but it’s now going to be my top choice at Narcoossee’s.
Scott had Surf and Turf: Filet Mignon, butter-poached lobster tail, potato mash, roasted rainbow vegetables, with Demi-glacé. He subbed French fries for the mashed potatoes. Scott loves butter poached lobster tails (he loves lobster tails in general) so he’ll almost always go for that if it’s on the menu.
The Magic Kingdom fireworks were supposed to be at 8:30 but were delayed until 9. We went out on the patio to watch them. We watched then came back in to finish our meal.
Dinner was great and we both had leftovers.
That didn’t stop us from ordering dessert. We knew what we were having for dessert, we get it each time we’re here, it’s fantastic. Maybe one day we’ll try something else, but I doubt it.
Almond-crusted cheesecake: Lambert cherry sauce, chantilly
When we were leaving the shuttle was right there when we exited. It was much easier than we originally thought it would be, the shuttle drove us right to the car
Monday 3/31/25
We started the day at Magic Kingdom.
We had lunch at Casey’s. We ordered a foot long hot dog for Scott, corn dog nuggets for me, fries, and soda. Since I mobile ordered I couldn’t figure out how to get the corn dog nuggets without fries (we didn’t need two orders of fries), but the convenience of mobile ordering won out over having to order in line. We gave away one of the orders of fries to a family sitting near us. We enjoyed our lunch.
That evening we went to the Boardwalk for our dinner reservation at Trattoria al Forno; as usual we went early to have pre-dinner cocktails at Abracadabar. There were no seats at the actual bar, but there were bar tables available.
I had my favorite Hoodunit’s Punch: Captain Morgan spiced rum, orange juice, pineapple juice, Coconut. Scott surprised me by ordering a glass of Cakebread Cellars Chardonnay. Every once in a while he’ll be in the mood for wine.
We were seated on time at Trattoria al Forno
The bread is tasty, but I would prefer regular butter rather than the dipping oil
For an appetizer we had the fried calamari: spicy marinara, parsley, pepperoncini. This was very good, not greasy or too salty.
I ordered the Pizze Margherita: Fresh mozzarella, tomatoes, basil. I added pepperoni. This was very good but I couldn’t finish it so we had leftovers.
Scott ordered Parmigiana di Pollo: Breaded Chicken breast, parmigiana-Reggiano, provolone, rustic tomato sauce. Scott loves chicken parmagiana and it should be an easy dish for an Italian restaurant to cook but it was very dry. He didn’t finish it or even want to take the leftovers. This dish is hit or miss here; last time he had it he enjoyed it.
We still really enjoy Trattoria al Forno and will assume the dry chicken tonight was just a fluke.
We started the day at Magic Kingdom.
We had lunch at Casey’s. We ordered a foot long hot dog for Scott, corn dog nuggets for me, fries, and soda. Since I mobile ordered I couldn’t figure out how to get the corn dog nuggets without fries (we didn’t need two orders of fries), but the convenience of mobile ordering won out over having to order in line. We gave away one of the orders of fries to a family sitting near us. We enjoyed our lunch.
That evening we went to the Boardwalk for our dinner reservation at Trattoria al Forno; as usual we went early to have pre-dinner cocktails at Abracadabar. There were no seats at the actual bar, but there were bar tables available.
I had my favorite Hoodunit’s Punch: Captain Morgan spiced rum, orange juice, pineapple juice, Coconut. Scott surprised me by ordering a glass of Cakebread Cellars Chardonnay. Every once in a while he’ll be in the mood for wine.
We were seated on time at Trattoria al Forno
The bread is tasty, but I would prefer regular butter rather than the dipping oil
For an appetizer we had the fried calamari: spicy marinara, parsley, pepperoncini. This was very good, not greasy or too salty.
I ordered the Pizze Margherita: Fresh mozzarella, tomatoes, basil. I added pepperoni. This was very good but I couldn’t finish it so we had leftovers.
Scott ordered Parmigiana di Pollo: Breaded Chicken breast, parmigiana-Reggiano, provolone, rustic tomato sauce. Scott loves chicken parmagiana and it should be an easy dish for an Italian restaurant to cook but it was very dry. He didn’t finish it or even want to take the leftovers. This dish is hit or miss here; last time he had it he enjoyed it.
We still really enjoy Trattoria al Forno and will assume the dry chicken tonight was just a fluke.
Monday 3/31/25 Continued
We skipped dessert at Trattoria al Forno and went to the Boardwalk bakery to pick up dessert/snacks to go
I wanted a Snickerdoodle muffin. These are great with an adorable name, how could I not?
Scott wanted the Cookies and cream cupcake
We also got the crumb cake to share
Back in the villa, Scott ate some of his cupcake and we shared the crumb cake
We skipped dessert at Trattoria al Forno and went to the Boardwalk bakery to pick up dessert/snacks to go
I wanted a Snickerdoodle muffin. These are great with an adorable name, how could I not?
Scott wanted the Cookies and cream cupcake
We also got the crumb cake to share
Back in the villa, Scott ate some of his cupcake and we shared the crumb cake
Tuesday 4/1/25
We had the Snickerdoodle muffin for breakfast, we shared it. This is really good.
We started the day at Hollywood Studios then hopped to Epcot.
From the Florida Fresh booth - we got the Cucumber Watermelon slushy. I’m not usually a slushy fan but it sounded interesting and it was refreshing.
From the Northern Bloom booth, we got the Seared Scallops: Seared scallops with French green beans, marble potatoes, and bacon vinaigrette. This was just OK
We had the Snickerdoodle muffin for breakfast, we shared it. This is really good.
We started the day at Hollywood Studios then hopped to Epcot.
From the Florida Fresh booth - we got the Cucumber Watermelon slushy. I’m not usually a slushy fan but it sounded interesting and it was refreshing.
From the Northern Bloom booth, we got the Seared Scallops: Seared scallops with French green beans, marble potatoes, and bacon vinaigrette. This was just OK
Tuesday 4/1/25 Continued
That evening we went to the Yacht Club for our dinner reservation at Yachtsman’s Steakhouse; we went early for pre-dinner cocktails at Crews Cup Lounge
Scott had a Martini. I was looking at the Whistle Pig Old Fashioned on the cocktail menu, but it was made with whisky rather than bourbon so I didn’t think I’d like it. I ordered a regular old fashioned instead, but the bartender said she’ll put some candied bacon on it for me.
We were seated on time at Yachtsman’s Steakhouse
Their onion pull apart rolls are so good. Normally we remind ourselves not to fill up on the bread, but this bread it’s so hard not to keep eating it.
I ordered the Pork Duo: Braised pork belly, grilled pork tenderloin, truffle polenta, mushroom conserva, port reduction. This is the same dish I ordered earlier in the trip and loved. Unfortunately, it wasn’t quite as good this time. The pork belly was too fatty; I know pork belly is fatty in general, but this was just a blob of fat. Scott offered to switch dishes, he ends up switching with me often, but I stuck with my pork giving him the pork belly part of it, the rest of the dish was still very good.
Scott ordered the Chilean Sea Bass: Rock Shrimp Perloo, chorizo, crab bearer blanc, pickled heirloom tomatoes. He loved the fish. I thought it was really good too.
He also ordered the truffle Mac and cheese which he really likes here.
For dessert we went with the waitress’ suggestion since she said this is her favorite, the lemon meringue cake: layers of lemon chiffon cake, lemon curd, lemon Bavarian cream, toasted meringue, cranberry sauce. This was a very good option, it was tasty and very light.
We have definitely been enjoying our meals at Yachtsman’s, despite the fatty pork belly tonight.
That evening we went to the Yacht Club for our dinner reservation at Yachtsman’s Steakhouse; we went early for pre-dinner cocktails at Crews Cup Lounge
Scott had a Martini. I was looking at the Whistle Pig Old Fashioned on the cocktail menu, but it was made with whisky rather than bourbon so I didn’t think I’d like it. I ordered a regular old fashioned instead, but the bartender said she’ll put some candied bacon on it for me.
We were seated on time at Yachtsman’s Steakhouse
Their onion pull apart rolls are so good. Normally we remind ourselves not to fill up on the bread, but this bread it’s so hard not to keep eating it.
I ordered the Pork Duo: Braised pork belly, grilled pork tenderloin, truffle polenta, mushroom conserva, port reduction. This is the same dish I ordered earlier in the trip and loved. Unfortunately, it wasn’t quite as good this time. The pork belly was too fatty; I know pork belly is fatty in general, but this was just a blob of fat. Scott offered to switch dishes, he ends up switching with me often, but I stuck with my pork giving him the pork belly part of it, the rest of the dish was still very good.
Scott ordered the Chilean Sea Bass: Rock Shrimp Perloo, chorizo, crab bearer blanc, pickled heirloom tomatoes. He loved the fish. I thought it was really good too.
He also ordered the truffle Mac and cheese which he really likes here.
For dessert we went with the waitress’ suggestion since she said this is her favorite, the lemon meringue cake: layers of lemon chiffon cake, lemon curd, lemon Bavarian cream, toasted meringue, cranberry sauce. This was a very good option, it was tasty and very light.
We have definitely been enjoying our meals at Yachtsman’s, despite the fatty pork belly tonight.
DisneyFan83
DIS Veteran
- Joined
- Mar 17, 2007
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Just went to Gulf Shores a couple of weeks ago for the first time and loved Lulu's! It was a fun vibe! I always enjoy your reports!
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