Just got back. Jiko filet changed yet again. So did Kouzzina's sangria.

[Sweet Melissa]

Hi everybody. We just flew in last night and I thought I should mention that when we ate at Jiko on Thurday, there were some additional changes to the filet accompaniments. Now, instead of broccolini and gruyere potatoes au gratin, the steak comes with green beans and roasted fingerling potatoes. The red wine reduction is still there. I didn't order it so I can't comment to its taste. The flank steak flatbread and Amarula crème brûlée were both fantastic, though.

I was disappointed to discover during our breakfast at Kouzzina Friday morning that its once delicious white sangria has changed as well. The server told me that the change happened within the last month. For those who don't remember the old sangria, it was made with sparkling white wine and had strong flavors of mint and green apple. It was really crisp and refreshing. The new white sangria does not use a sparkling wine and also calls for peach and apple juices. There were raspberries and oranges in our glass. There may be other fruit in the mix as well, but that's all we saw. The taste is completely different. It's generic, sweet and syrupy and not refreshing in the least. It's sad that originality is being systematically removed from Disney's drinks all across property. Anyway, below is a rather large photo of the new white sangria:

 

[hill6]

It is not uncommon for restaurants to change items from time to time. They will also monitor how their changes are received and will adjust if necessary.

 

[oybolshoi]

I was also disappointed in the white sangria at Kouzzina when I ordered it last month. I tried it when the restaurant first opened in 2009 and it was great - just like you described it ... crisp, refreshing, and not at all sweet. This thing I ended up a few weeks ago was a horrible, sweet syrupy, mess. I complained to the server and the manager about the taste and they took it off the bill - and those of you who know me know that it has to be really bad for me not to finish an alcoholic beverage.

 

[BGK]

I believe it's part of the entropic advancement of the universe towards its eventual heat death that grown-up drinks one likes eventually turn sickly sweet and revolting. This is an effort to capture (profitable) drinkers who really can't handle drinks in their drier, original form, and need the sweetness to get past the alcohol. E.g. that "Arbor Mist" wine-like product.

Ob. Disney content: last month, I found myself at the Territory Lounge in the Wilderness Lodge, and ordered a Manhattan. I'd saw on the menu that it was made with "Red Stag," which I mistakenly assumed was just a premium Bourbon. Wrong. It's Bourbon "infused with natural black cherry flavors," which translates as corn syrup and some chemistry project approximating cherry flavoring. <Shudder>.

BGK +about 6