Dumb V&A Chef Table question

[MickeyNicki]

I would love to book the chefs table here for DH and I on our next trip but we are not very adventurous diners (such as sushi, frois gras and caviar) and neither of us drink wine (it gives me an instant migraine)

We like beef, pork, chicken, shellfish and some mild white fish. Do you think this would be a waste of our time?

I am looking for all honest opinions here, I promise no flames!

Many thanks in advance!

 

[luvpooh]

IMHO, I wouldn't. At the Chef's table you get everything on the menu in some way, shape or form. I would suggest that you try the regular dining room, at least to begin with, because you get to choose each course. Whereas at the Chef's table, you might get a bunch of courses that you may not enjoy/eat. They do ask you prior to the meal about allergies and likes/dislikes but I'm not sure how much 'off menu' they could prepare if you, say, listed 1/2 of the things on the reg. menu that night, KWIM?

Did you read Brenda's review of the Chef's table that she has recently posted? What did you feel about those items? The menu won't really drastically change except for some seasonal preparations.

HTH

 

[Uncleromulus]

I agree that perhaps the main tables would be a better choice. No need to order wine, as they have all sorts of other drinks, and non-alcoholic beverages as well. Just look at some of the reviews and see what is usually on the menu--which is very limited.
My honest opinion is that if you are truly meat and potatoes folks, V&A won't be for you.

 

[tinkandpan]

I agree- i think the chef's tasting table might be a waste but the main dining room should be given a chance. It's just a lot of money to spend on something that doesn't appeal to you.

 

[MickeyNicki]

Thats what DH was thinking too! Thanks for the honest opinions, I appreciate it!

 

[MaryKatesMom]

My DH is one of those meat & potato's guys who goes all over to please his demanding foodie wife. He LOVED the Kobe Beef he had there several years ago. The restaurant is a phenomenal experience and unlike anything else on WDW property.

However, the Chef's table is essentially an opportunity for the Chef to strut his stuff, show what he can do and impress. It is almost by definition intended for adventurous eaters.

I think the main dining room for a truly memorable occasion would be fine, I don't think the Chef's table will make you happy.

 

[Erin1700]

Never ate there, but why dont you call and ask? I am sure there were people with your preferences seated there before!

 

[SarahAndMike]

I have a slightly different opinion here. My wife and I went with some friends. The chef's table does an AWESOME job of catering to your every need. In the beginning of the meal, just let the Chef know what you do and do not prefer and he'll cater to you. There will likely be a lot of twists on your favorites, but if you let him know I don't doubt you'll be happy.

 

[Uncleromulus]

But they only have so much food to work with. If the OP's mild white fish, chicken or pork isn't available, there isn't much that can be done. Sometimes there is a shellfish--sometimes not. Beef is pretty regular in some form, but even chicken can be missing from an evenings menu. Lamb is very often on the menu.
One of the main draws of the Chefs Table is that you get to eat a bit of everything. I still think that if your going to risk not eatng half of what's offered at the Chefs Table, it's really a waste of time and money to go there.

 

[TheRustyScupper]

1) We like V&A.
2) However, we do the dining room and not the Chef's Table.
3) It used to be nice, but then they installed "the fence".
4) What was once an intimate table in the kitchen is now a room adjacent to.
5) Or, at least that is how we feel about it.

6) As for adventurous, stick with the dining room.
7) You do get some menu choices.
8) Also, they will substitute (Mrs Rusty does not do seafood well).

 

[webray]

I wouldn't do it. We go because we love to try new things..and we are open to anything done anyway..and that's what you get at the Chef's Table.

 

[dqpowell]

I can offer this: I showed my father-in-law the menus for the California Grill and Jiko on allears.net, and that was "scary" enough for him to say he'd never want to eat either place. (He's a traditional beef and potatoes kind of guy.) So V&A would be pointless for him, whether at chef's table or the regular dining room.

David

 

[Lynne M]

Have you looked at the sample menus for the main dining room yet?

If you have, and you feel that you could both easily find things to eat for each course, without having the chef modify things much, then go for it.

On the other hand, if you'd want them to convert their standard dishes into something more plain, or 'meat and potatoes', by removing sauces, substituting, etc., don't do it. It'd be a huge waste of money. If you're looking for a fairly basic steak, or chicken breast, you can find that much less expensively at a couple of dozen WDW restaurants.

I think the point of spending the money on V&A's is to eat the unique dishes that they prepare there. If those dishes don't sound at all appetizing to either of you, there's not much point in going.

 

[SauceBoss]

Just my two-cents, please don't be offended.

V&A is not for you, especially the Chef's Table. This restaurant is all about rare, exotic ingredients and adventurous flavors. Virtually everything you order will be delicious, but it you are not used to that style of dining, you probably will not enjoy it. If you don't appreciate these things, they for sure you will not appreciate the price either.

I view fine dining as a work of art. The Chef works very dilligently to create selections where all the components compliment each other both in flavor and presentation. To ask to alter the menu here, or even ask for sauce on the side would be discounting the experience.

Also realize, that you will not be "full" after leaving here. The courses are very petite and 7 of them, although a great experience, will not satisfy a "steak & potatoes" apetite or perceived value.

My suggestions would be Yachtsman Steakhouse or Shula's Shula's. Steakhouse

 

[engle]

I disagree with the previous poster about being full...so don't use that as a decision maker. My husband and I are both really big eaters and he can eat anyone under the table...even at 165 lbs!!! Anyway, we found ourselves surprisingly stuffed...it's that whole thing about eating slowly fills you up. The courses are at intervals of course and if you eat even one of the rolls they bring out plus finish every course...you'll be STUFFED. We had 2 of course!!DH doesn't eat anything but a light breakfast the day we go to V&A due to how stuffed he gets!

 

[engle]

This is for the TheRustyScupper...

I have the chef's table reserved for my anniversary. I have been to V&A before but never the chef's table....what the heck do you mean by "the fence" and will I still have interaction with the chef himself or is it the same as the regular restaurant?? The room is private, correct??

 

[Cheshire Figment]

The CT used to be a square four-top. A few years ago they redid the CT space and made it larger, putting in a rectangular table that can seat eight. There is a low (about 2 feet high), decorative metal fence about six feet long that parallels the length of the table, but is open at both ends.

You still interact with the Chef and other staff, but generally cannot wander around in the kitchen while they are cooking (which we were able to do the first time we did CT). It is not so much a room as an alcove.

I hope this answer makes some sense.

 

[hmp2z]

This is for the TheRustyScupper...

I have the chef's table reserved for my anniversary. I have been to V&A before but never the chef's table....what the heck do you mean by "the fence" and will I still have interaction with the chef himself or is it the same as the regular restaurant?? The room is private, correct??

Here is our review - in the 2nd picture down, you can see "the fence" and how it divides you from the kitchen area. It's probably a safety concern for them; I can't imagine that it's a good idea to have random people wandering around while the cooks are at work!

http://hpandaw.wordpress.com/2007/06/09/victoria-alberts-restaurant-august-2006/

And to the OP, I definitely wouldn't suggest V&A's; if you want simple, basic foods, then a restaurant that showcases a wide variety of interesting, diverse foods is not a good choice.

Cheers!
Heather W

 

[Inkmahm]

Thank you for this thread as you asked the question that I had wondered for myself and my DH. I don't think V&A chef table is for us, at all. Mabye the main dining room, but definitely not the special table.

 

[TheRustyScupper]

This is for the TheRustyScupper...

I have the chef's table reserved for my anniversary. I have been to V&A before but never the chef's table....what the heck do you mean by "the fence" and will I still have interaction with the chef himself or is it the same as the regular restaurant?? The room is private, correct??

1) Yes, what Cheshire Figment said.
2) We have had chef's tables in U.S., Europe and Asia.
3) We always have had more interaction and freedom in the kitchen.
4) TO me, that is THE essence of a chefs' table.
5) Sure, it is nice the way they have it, but not to us.