Dining Review - September/October 2024

[Noreen411]

Great report, as always. Totally agree with your assessment that while good to make reservations at 60 days out as a foundation, a lot really does open up on the day of and it's very possible to find openings at the last minute. The bar at Flying Fish is one of my absolute favorite places to dine. The bartenders are fantastic and I've had some really fun conversations with other guests. Yachtsman is another favorite. I could make a meal out of those onion rolls alone but am making a mental note to try the chicken next time. A friend tried the Key Lime martini at Crews Cup last month and was raving about it. I'm already looking forward to your next report, whenever that may be!

Thank you. I’m a planner so enjoy that part of a trip too so couldn’t imagine not making the reservations in advance; but I definitely appreciate enjoying the flexibility to change things as we go. Since there are so many families with kids at Disney, I’m guessing sitting at the bar and chatting with bartenders and others isn’t the norm as it would be at home so it’s kind of nice that we can still go out and enjoy cocktails/dinner the way we like best. OMG those rolls. I just started working on the next dining review from our March/April 2025 trip.

 

[Noreen411]

I always enjoy your reports. I enjoyed your final run down. You guys seem to have a good balance of parks and relaxation. Your local places looked so good too, especially Giulio’s. Can’t wait to read your next one!

Thank you. We had fun making the final summary too. We used to be real park commandos from open to close but as we’ve gotten older we’ve slowed our style down a bit, we’re also taking longer trips to make it easier and not feel like we’re missing anything. We have some restaurants we really like close to home. Just started the next report from our March/April 2025 trip.

 

[Noreen411]

I got behind on your report due to the holidays but I'm all caught up. I'm glad you got out before Milton. Both Helene and Milton were nasty.

I have to be honest - I don't understand deconstructed desserts (that vanilla cheesecake and something else). I like my dessert to be whole and look like cake. I still haven't tried Gideons but each time I think about it, I find something else to do. I think that is a sign that I'm not that keen on it. I do want to try the cookies at Summerhouse though.

You and I have very similar tastes in cocktails. If I get back to Jersey to work, I'll have to look you up and go have a cocktail. Hope you had a great Christmas and New Year.

Hi. That was our thought too - don’t mess with Mother Nature; while it was sad leaving Disney early it was the right choice.

I’m not a huge fan of the deconstructed trend either, but am willing to give things a try. I too would rather the chef put my dessert, entree, whatever together the way it should be.

We go back and forth on Gideon’s. When we first went we would stock up on cookies, freeze them, bring them home, and enjoy over time. Maybe we over did it, but we got a bit tired of them. They are big and heavy. Some of the flavors are good but it’s one of those things where less is more.

Would love to catch up over a cocktail in person, whether in NJ or if our paths should cross in Disney

 

[Noreen411]

Wow, great report! Beautiful photos.

Your husband does a great job helping with the menus etc.

Where do the two of you put all that delicious food!!

And hello from Monmouth County, NJ!

Thank you.

He never used to understand my fascination with taking pictures of food (or anything else) since he doesn’t like pictures. He would amuse me and pose, hold the plates up, etc. Now he’ll remind me if I forget something.