Here is a thought on how Disney can fill more tables...

[porschegrl]

You are correct. I was thinking of Shiitake mushrooms haha. Shishito peppers are fun in that 1 in 10 are super hot and there is no way to know. My fiance and his best buddy love them. I don't like peppers so don't eat them.

I really want to try them sometime. I like peppers, and I am intrigued by the "1 in 10" aspect, even though I'm not super keen on super hot.

 

[wilkeliza]

I really want to try them sometime. I like peppers, and I am intrigued by the "1 in 10" aspect, even though I'm not super keen on super hot.

I hear they are really good. Our friends toddled loves them too but because of the hot surprise one friend ahs to eat a bite of every single one first just in case haha.

 

[JerseyJanice]

Except it is elsewhere. That is a typical way to write a menu. My main gripe about Disney is how dumbed down many of the menus are. Many people do care about the unusual descriptions. That description tells you exactly what you're getting- you left off the chocolate and the sponge.

I haven't noticed many restaurant menus mostly just listing ingredients, but I tend to stay close to home.

IDK. Flying Fish's menu has not appealed to me since it reopened. I loved it before the renovation so that's part of why I feel that way. But I don't care to go to it even at 30% off.

 

[Pipkin]

Disney is overpriced but the 30% discount brings it down to reality. When compared to Universal Studios however, it more "affordable". Drinks run about $3 less for one example.

 

[DaisyDuck001]

@wilkeliza I think Flying Fish destroyed its reputation with its ridiculous prices and weird sounding menu. (What the heck are these things: shank croquette, Antebellum white grits, shishito, dehydrated milk foam?)

White grits are grits

And antebellum white grits are grits from before the Civil War. I'd rather have fresher food than that.

 

[JerseyJanice]

And antebellum white grits are grits from before the Civil War. I'd rather have fresher food than that.

LOL! I thought the same thing.

 

[porschegrl]

And antebellum white grits are grits from before the Civil War. I'd rather have fresher food than that.

LOL! I thought the same thing.

LOL, you guys are too funny. I didn't even think of that. I was thinking it was more of an "heirloom seeds" thing, or maybe "in the old-fashioned style of...." I looked it up, and it appears to be more the latter. But I like your interpretation better.

 

[OrangeCountyCommuter]

For me Disney has "dumbed" down the service and food at their "owned" restaurants. If I am eating a nice dinner at Disney it's going to be a someplace not manged by the mouse. (Boathouse, Morimoto's etc...)

A larger discount on overpriced, poor quality food still doesn't make it a reasonable offering for me.

I live in Atlanta, we have good food and there's no need to overpay Disney for subpar offerings.

For example, I can eat at LeCellier and get a piece of meat that was not very good or I can just wait and go to a real steak house in Atlanta. (guess which I pick!)

 

[DaisyDuck001]

LOL, you guys are too funny. I didn't even think of that. I was thinking it was more of an "heirloom seeds" thing, or maybe "in the old-fashioned style of...." I looked it up, and it appears to be more the latter. But I like your interpretation better.

Thanks, I had also looked up "antebellum" and it means exactly what I thought: "from before the Civil War".

 

[CraigInPA]

Valrhona chocolate, no less. Swanky!

I find it humorous when Disney lists Valrhona Chocolate as a component, or the main component of a dessert. Once, when in Artist Point, I asked WHICH Valrhona chocolate was being used for the dessert (Valrhona offers about 15 different blends of chocolate), as they all have different flavor profiles. As an amateur chocolatier, I've had all of them, and always have at least three in stock for making truffles. The waitress went back to the kitchen, and brought me back the label off the package of callets they used. It was equitoriale, 55% bittersweet, not one of my favorites. I passed on the "Valrhona" chocolate dessert and had the berry cobbler instead. When we were leaving, the waitress handed me a box containing the Valrhona dessert, compliments of the chef, who felt that, as a chocolatier, I deserved to try it on the house. It was pretty good, but I would have preferred it more if they had used one of the higher cocoa blends, such as Guanaja or Caribe.

 

[JerseyJanice]

In one of FF's earlier menus, it stated, "salsify." I thought that sounded like a word for a type of food preparation, like the chef was going to salsify my chicken.

I Googled it and found out it's a root vegetable.

Maybe I'm old-fashioned, but I don't find menus appetizing when they contain a bunch of words that I need to Google to understand.

 

[DLgal]

In one of FF's earlier menus, it stated, "salsify." I thought that sounded like a word for a type of food preparation, like the chef was going to salsify my chicken.

I Googled it and found out it's a root vegetable.

Maybe I'm old-fashioned, but I don't find menus appetizing when they contain a bunch of words that I need to Google to understand.

You can also just ask the server. I do that a lot. Or I Google. I like learning new things.

 

[porschegrl]

Thanks, I had also looked up "antebellum" and it means exactly what I thought: "from before the Civil War".

I knew what antebellum meant, but I didn't know what it "meant" on the menu. I'm sure moldy old grits is not the image they wanted to conjure up.

 

[porschegrl]

I find it humorous when Disney lists Valrhona Chocolate as a component, or the main component of a dessert. Once, when in Artist Point, I asked WHICH Valrhona chocolate was being used for the dessert (Valrhona offers about 15 different blends of chocolate), as they all have different flavor profiles. As an amateur chocolatier, I've had all of them, and always have at least three in stock for making truffles. The waitress went back to the kitchen, and brought me back the label off the package of callets they used. It was equitoriale, 55% bittersweet, not one of my favorites. I passed on the "Valrhona" chocolate dessert and had the berry cobbler instead. When we were leaving, the waitress handed me a box containing the Valrhona dessert, compliments of the chef, who felt that, as a chocolatier, I deserved to try it on the house. It was pretty good, but I would have preferred it more if they had used one of the higher cocoa blends, such as Guanaja or Caribe.

I agree, using the name Valrhona on the menu may connote a certain level of quality, but it doesn't provide sufficient information about what type of chocolate is being used.

Very cool that the chef insisted you try the chocolate dessert on the house!

 

[rg35]

I'm going to go ahead and disagree with you there. Chefs in NYC and other large cities often shop for ingredients every morning at local markets. They aren't buying mass quantities from Sysco (or whatever supplier WDW uses). They don't keep large amounts of meat and fish in freezers. I guarantee you the chef at Flying Fish isn't having the Chilean Sea Bass flown in every morning directly from Chile. He is getting it from the same supplier that other local restaurants use.

Ehh, this isn't 100% the case either. High end places have have their chefs buying and picking ingredients every day, but many get food service deliveries. You can see Sysco (and other brand trucks) in front of NYC restaurants every morning. Many other restaurants supply at huge wholesale warehouses like Restaurant Depot.

 

[Micca]

Jinko

Where you can get a meal AND photocopy your resume!

 

[wilkeliza]

Where you can get a meal AND photocopy your resume!

HAHA. I always think there is an N and it drives my fiance crazy. Glad it carried over here to give someone a chuckle.

 

[jdisnut]

Maybe I'm old-fashioned, but I don't find menus appetizing when they contain a bunch of words that I need to Google to understand.

On the one hand, it's annoying to pick up and menu and not know what you're looking at. On the other, it's always good to learn new things!

 

[jwfla422]

@DisneyWishes14 i could believe capacity at some of the restaurants ... but with F&W starting later this month, I have a hard time believing the Epcot resorts have low bookings (for Flying Fish).
For FL residents, a free appetizer and free Valet parking at BW during F&W seems to be a crazy good promo

Well FF used to be one of our favs until the refurb, dumped ALL of our favorites and have no desire to go with what is on the menu now. I would love to know what apps they will offer during this promo...after all... doubt they'll offer their Snake River White Sturgeon ($130),
or the Royal Belgian Platinum ($160) or the Galilee Royal Osetra ($200)!!!!

YES you read this right, c'mon, no wonder they have to fill tables here. These are APPETIZERS guys!! REALLY?? Makes the entrees that start at $39 seem like "no frills" bargains...if I had the cash to spend on dinner like that, I would rather go to V&A!!

 

[suzannews]

Now I see Florida residents are being offered free appetizers and parking.

Where do I get more info about this?