Jiko-Filet with Mac and cheese is off the menu.

[Belle5]

I don't know about short ribs now or lately, but for my money the short rib at Jiko was the best meal I ever had at Disney.

I haven't eaten there in more than a year, though, so I don't know what it's like lately.

I totally agree with you! Those short ribs were TO DIE FOR!!! I was never a fan of the filet and mac. Like above poster, I also thought it had a strange flavor.

 

[GoodFairies]

I gotta ask, because it's something that's been confusing me for a long time. What is so special about that mac and cheese ??
I mean, Jiko is an African-themed restaurant yet it seems that most people are going there to eat steak and mac and cheese. I don't get it.

I was also trying to figure out what is so African about steak and macaroni? Steak, usually filet, is on just about every menu at WDW.

I wasn't impressed with Jiko the one time I went anyway.

 

[Uncleromulus]

Smidgy: You are pretty close to the mark. "Pot roast on a bone" is a pretty apt description. And very pricy for the actual cut of meat and the portion that is usually served.
But--I LIKE short ribs. Trouble is that when they are available, I find myself thinking I could have eaten another whole order. Such was the case at Citrico's a trip or so ago--excellent taste, but an oh so smalll portion!!

As for Tilapia--wouldn't even consider ordering that. A perfectly ordinary fish now found everywhere--even my VFW Post Canteen has it!!

 

[burberryplaid]

Me and some people on Twitter are going to stage a protest soon for anyone interested. Here are our chants:

Hell no, no po-ta-to!

Ah man, no Au Gra-tain!!

 

[disneyfav4ever]

My favorite restaurants always change their menus. My first choice restaurant locally changes its menu every month, based on what's fresh and what the chef feels like making. I can't blame Jiko for that. As long as I trust the chef and the quality of what he/she is serving, I don't require a specific menu item.

Maybe I'm just strange.

I feel the same way. My favorite local restaurant is also seasonal, and changes it's menu regulary.

Though I enjoyed the filet with mac and cheese when I had it, I looked foward to trying something new this past trip, and I liked the entree I had there last month just as much.

 

[Belle5]

As for Tilapia--wouldn't even consider ordering that. A perfectly ordinary fish now found everywhere--even my VFW Post Canteen has it!!

Ever watch the show "Dirty Jobs"? The show they did on tilapia was enough reason for our family never to order that fish again! We don't touch the stuff!

 

[Pumbaa_]

It changed on Saturday. Since that was the primary reason for going we went to Boma instead. Still love that place!

 

[Peter Pirate 2]

The ones with creative chefs do. The signature dishes always change.

Emeril never did. Wolfgang never did. Todd English never did. Bobby Flay never did. More creative than these guys? I can see changing up the majority of a menu but when you become known for one or two specialty items ... I don't see it.

 

[ghidorah97]

Ok, gotta ask.. what's the big deal with the "short ribs" lately? what is it anyhow?
I seem to remember mymo makeing them when I was a kid, when dad's paychek was short.. really.
I got an email from Famous Daves' about A short rib. you get just one. I heard you get just ONE at Coral reef.
I remember the beef being similar to pot roast.

Is it just PR? you "tout" something enough, everyone thinks it's great? (like the recent trend with Tilapia?)

someone who knows, please explain "short Rib" to me. and why I would use TS credit it get pot roast on a bone.

There are two types of short ribs, one from the chuck (shoulder) and one from the underside of the chest. What you see most frequently on menus are the chuck short ribs. Short ribs are, in fact, a "peasant" cut. What makes them currently in fashion is that they are delicious when prepared properly. Due to the high amount of intra-muscular fat and connective tissue, most recipes utilize a slow braise (which allows the connective tissue to break down without drying out the meat) with red wine or beef stock or whatever. The fat content keeps the meat extremely tender and extremely flavorful.

Is it good for you? Heck no! Is it delicious when done well? Heck yes!

Hope this helps.

Brad

 

[BriarRosie]

The wild boar was on the menu in August...but so was the filet with mac and cheese.

Was the corn chowder you had the roasted Brentwood chowder?

Ok, the server told me the boar was on the menu only about a month, so I was going off of his estimation. Did you try it? I really liked it. I don't recall if it was a Brentwood chowder, but it was corn and a hint of curry in it. Not a huge curry fan, so the amount it had didn't turn me off.

 

[ghidorah97]

Emeril never did. Wolfgang never did. Todd English never did. Bobby Flay never did. More creative than these guys? I can see changing up the majority of a menu but when you become known for one or two specialty items ... I don't see it.

Peter, while I'd quibble with your choices as examples of creative chefs, you bring up a good point about becoming "known" for something. The conversation, in this case, is really more about what on-site Disney restaurants are trying to accomplish. A restaurant charging these prices "in the real world" darn well better change it's menu regularly, or it will eventually die as it's regular patrons move, age or just stop coming in favor of something new. Within the walls of WDW, however, you can potentially make the case for consistency and reliability with the menu choices. Since most guests only eat there once, maybe twice a year at the most (if even that), it might be best to have a relatively stagnant menu so that people can comfortably expect to find "their favorites".

If I were the Chef, however, I wouldn't be long for staying somewhere that stifles my creativity.

JMO,
Brad

 

[Peter Pirate 2]

Ok, the server told me the boar was on the menu only about a month, so I was going off of his estimation. Did you try it? I really liked it. I don't recall if it was a Brentwood chowder, but it was corn and a hint of curry in it. Not a huge curry fan, so the amount it had didn't turn me off.

See now shouldn't the wild boar be on the menu at Artist Point? Conceptually speaking, of course.

I would really like to try it, you make it sound very good.

 

[BriarRosie]

See now shouldn't the wild boar be on the menu at Artist Point? Conceptually speaking, of course.

I would really like to try it, you make it sound very good.

We were making Pumbaa jokes, so maybe it was better suited to African theming after all. I thought it had just enough "kick" to it to make it interesting, but probably not spicy enough for people who like having their taste buds blown out. When I feel up to it, I'll see if I can get pics from my phone loaded to Photobucket.

 

[jblrn2b]

On the bright side, this means that I will not be able to order the filet with macaroni and cheese yet again when I return to Jiko in two weeks. This time, I must try one of the other wonderful sounding entrées on the menu — I have no choice!

I know I get stuck in the same thing over and over - your're right try something new. I do know a certain boy who lives in my house (DS#1) who will try to order the mac and cheese with it though.

 

[disneyfav4ever]

It changed on Saturday. Since that was the primary reason for going we went to Boma instead. Still love that place!

Boma has always been great every time I've been there as well.

 

[smidgy]

Smidgy: You are pretty close to the mark. "Pot roast on a bone" is a pretty apt description. And very pricy for the actual cut of meat and the portion that is usually served.
But--I LIKE short ribs. Trouble is that when they are available, I find myself thinking I could have eaten another whole order. Such was the case at Citrico's a trip or so ago--excellent taste, but an oh so smalll portion!!

As for Tilapia--wouldn't even consider ordering that. A perfectly ordinary fish now found everywhere--even my VFW Post Canteen has it!!

There are two types of short ribs, one from the chuck (shoulder) and one from the underside of the chest. What you see most frequently on menus are the chuck short ribs. Short ribs are, in fact, a "peasant" cut. What makes them currently in fashion is that they are delicious when prepared properly. Due to the high amount of intra-muscular fat and connective tissue, most recipes utilize a slow braise (which allows the connective tissue to break down without drying out the meat) with red wine or beef stock or whatever. The fat content keeps the meat extremely tender and extremely flavorful.

Is it good for you? Heck no! Is it delicious when done well? Heck yes!

Hope this helps.

Brad

thanks for the answers about the short ribs!!!

uncleromulus (are you remus's brother, from early rome?)
I tend bar at the canteen at the VFW in Elgin, Illinois!

 

[Uncleromulus]

That's who I am!!
Our canteen is always trying new things and somehow tilapia found it's way on the menu. Far as I know, nobody ever gets it! We did have a good fish sandwich at one time---
Oh--I'm in Post 7012, New Freedom Pa. Vietnam vet, 1968-1969.

 

[Peter Pirate 2]

Peter, while I'd quibble with your choices as examples of creative chefs, you bring up a good point about becoming "known" for something. The conversation, in this case, is really more about what on-site Disney restaurants are trying to accomplish. A restaurant charging these prices "in the real world" darn well better change it's menu regularly, or it will eventually die as it's regular patrons move, age or just stop coming in favor of something new. Within the walls of WDW, however, you can potentially make the case for consistency and reliability with the menu choices. Since most guests only eat there once, maybe twice a year at the most (if even that), it might be best to have a relatively stagnant menu so that people can comfortably expect to find "their favorites".

If I were the Chef, however, I wouldn't be long for staying somewhere that stifles my creativity.

JMO,
Brad

Point taken, but if I'd mentioned local chefs no one would know whom I'm talking about.

WDW has indeed had trouble keeping the best chef's that have passed through because of the strangle hold on their creativity. This isn't what I was attempting to point out.

I agree that any chef worth his salt should ALWAYS be pushing the envelope but I disagree that all items must always be changed. Paul Prudhomme certainly wasn't going to take blackend redfish off of his menu was he? I can't imagine Artist Point without cedar plank Salmon or Flying Fish without the Char-crusted NY strip. Keeping the true signature items in no way would or should compromise a chef's creativity though and it will keep regulars coming back. I'm talking about real signature items that DO bring people back and in this case I'm not sure the mac'n'cheese meets that criteria but interestingly this is the second time Jiko has done this. Their original signature (now long gone) was the monk fish, removed due to environmental issues, so they say.

I was merely debating the chef's MUST change the menu constantly suggestion or the 'nothing is sacred' postulation.

 

[figment814]

See now shouldn't the wild boar be on the menu at Artist Point? Conceptually speaking, of course.

I would really like to try it, you make it sound very good.

Actually...wild boar is native in parts of Africa, but not to the Americas. (Though they have been artificially introduced. (I had to look that up though!)

I actually first had wild boar at Artist Point, and it was amazing, which is why I tried it at Jiko. (It was great at Jiko as well.)

(review is here http://www.disboards.com/showpost.php?p=31667388&postcount=100)

 

[disneyfav4ever]

Point taken, but if I'd mentioned local chefs no one would know whom I'm talking about.

WDW has indeed had trouble keeping the best chef's that have passed through because of the strangle hold on their creativity. This isn't what I was attempting to point out.

I agree that any chef worth his salt should ALWAYS be pushing the envelope but I disagree that all items must always be changed. Paul Prudhomme certainly wasn't going to take blackend redfish off of his menu was he? I can't imagine Artist Point without cedar plank Salmon or Flying Fish without the Char-crusted NY strip. Keeping the true signature items in no way would or should compromise a chef's creativity though and it will keep regulars coming back. I'm talking about real signature items that DO bring people back and in this case I'm not sure the mac'n'cheese meets that criteria but interestingly this is the second time Jiko has done this. Their original signature (now long gone) was the monk fish, removed due to environmental issues, so they say.

I was merely debating the chef's MUST change the menu constantly suggestion or the 'nothing is sacred' postulation.

I've always wondered why a seafood's and an African's restaurant signature items were steaks.