Discussion in 'Disney Restaurants' started by lomillerin, Sep 9, 2007.
Well, the easy ones first. The Chef's Table is booked per party whether 2 or not so you would not share. It does seem as if it must be booked at 180 but cancellations do happen of course. For the dining room, 180 is not necessary in our experience.
The regular dining room is ornate and dimly lit. I find it to be very romantic. There is a harpist playing and it is a lovely experience.
The Chef's Table is located in an alcove at one end of the kitchen. It is of necessity brightly lit and of course the chefs are bustling around. When you dine there, you receive small helpings of most things on the menu that night. We've only dined at the CT once but that night, my DH would receive one menu choice and I another. In the dining room, each diner picks their courses from 3 or 4 choices.
I think your son would probably enjoy dinner there very much.
I'm not sure about you. Perhaps do a search for some reviews. Uncleromulus is the resident DIS expert on V&A and has posted many fine reviews. Beef has always been a choice when we've dined there but the cuts are the type best served on the rarer side. I don't think you'll find ham on the menu as an entree. There is always some type of salad but not the usual variety. Desserts are fantastic. It would be easy to avoid mushrooms by not ordering dishes which contain them.
So I guess if I were you, I'd look for some menus and decide if it's for you. Or perhaps your husband and son could go there this time and your husband could give you advice for future trips. You could hit the GF spa while they dine.
Another thing is the CT is 10 courses while the Dining Room is seven.
Also, at CT you will basically get everything that is served in the DR, along with all the appetizers and desserts. They will also generally include some of the items whiich would be extra cost in the DR, such as Beulga Caviar, Fois Gras, and Australian Kobe Beef.
If you go you get to make your selections from the (limited) menu. If you tell them, especially ahead of time, thery can prepare some of the dishes that would notmally have mushrooms without them.
And when you say "well-done" for your meats, do you mean totally dried out or as light as just barely showing some pink. They can do it any way you want, but the TDO will lose a lot of the flavor of the quality of meat they use.
I didn't know that Cheshire Figment. Our single CT experience was before V&A started having items which carry a surcharge.
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