Le Cellier after many years

[raddisneyfan]

It's been many years since I've been to Le Cellier--I really hate to think how many since I seem to go to Disney quite regularly now. I finally made an ADR for this December. Any pointers from regular diners there these days? Things I should avoid. I know this is a very subjective topic, but I'll take any comments you've got anyway. Thanks!

 

[NMPensFan]

I went again in February after many years. It was still great. My sister said with glee "ooh, I remember this" after her first bite. We always get the filet, and this time, I asked for extra truffle butter...

 

[CynBeth]

We love dinner there! I get the mushroom fillet with the risotto and maple crime brûlée for dessert. The others in my party have food allergies so they have a plain steak and veggies. I can't remember if they get a potato or not.

 

[JerseyJanice]

If you haven't been in many years, be aware that LeCellier prices skyrocketed after it was designated a "signature" restaurant, and they did absolutely nothing to upgrade the guest experience.

Servers are still Canadian college interns, tables are still very close together, and the food is the same in quality and quantity.

If you are expecting a better quality experience for the price jump, you will leave feeling disgruntled. They hiked the prices because they could. It's supply and demand.

 

[GaryDis]

If you haven't been in many years, be aware that LeCellier prices skyrocketed after it was designated a "signature" restaurant, and they did absolutely nothing to upgrade the guest experience.

Doesn't getting rid of the cafeteria line and providing table service count as an upgrade to the guest experience?

 

[OrangeCountyCommuter]

Steak is not good quality. Cooking is not good. Seating is extremely crowded. Service ranged from nonexistent to trying to race you out of there in 15 minutes. (No, at a signature you don't deliver the appetizer, entree and check on your only visit to the table)

 

[Jadyreen1282]

Subjective, decide for yourself or it will be torturous. We love it, still love it. The meat is high quality to us. Then again we butcher so don't listen to me.

 

[JerseyJanice]

Doesn't getting rid of the cafeteria line and providing table service count as an upgrade to the guest experience?

The first time I ever ate at LeCellier in 1999, and it was a regular table service then. The cafeteria style was gone at that point.

LeCellier went from a 1 credit to a 2 credit meal in 2011, I think. At first, they made it 2 credits at dinner and 1 for lunch, then months later it was announced that lunch would be 2 credits as well. I was lucky enough to have lunch there in 2012 shortly before the change.

That is the spike in prices that I was referring to. In order to charge 2 credits on the dining plan, they increased the menu prices to what other signatures charge. They did not increase the quality of the guest experience in any way though, and for that reason, I will never dine there again.

 

[JerseyJanice]

Subjective, decide for yourself or it will be torturous. We love it, still love it. The meat is high quality to us. Then again we butcher so don't listen to me.

It isn't prime, aged beef. For the prices they are charging, it should be.

 

[OrangeCountyCommuter]

I'd be embarrassed to say "we butcher" if you had the same fatty, poorly cooked meat I had.

 

[TheRustyScupper]

Things I should avoid.

LeCellier, itself.
. . . over-priced
. . . under-quality

 

[ParksPixar&Pizza]

Wow this is really surprising, I always thought Le Cellier was one of the best TS on property. It was on my list of "Have to Eat Here Next"...

 

[TiffanyA]

You'll get a lot of varied opinions. I go to Le Cellier every single year and order the Le Cellier Filet Mignon with Mushroom Risotto medium rare. I have yet to be anything but over the moon with it. It is one of our most anticipated meals every time we go.

 

[Nancyg56]

LeCellier, itself.
. . . over-priced
. . . under-quality

Yup.

 

[Aliceacc]

We still love it.

If you can get Candace as your waitress, I can almost guarantee phenomenal service.

 

[erinch]

We have had good experiences dining at 3:30 or so. Off hours are better.

 

[SonicGuy]

It depends on what you are used to in a high quality steak house. Personally we don't buy (to cook at home or in a restaurant) anything but prime cuts. Our last meal there - January of this year - was good, but was obviously choice, not prime cuts - but at prime cut price. Ambiance, to us, is greatly lacking - as others have said tables are SOOOOO close together its almost like eating at a Cheesecake Factory where you almost always get sat next to others to the point its like you're sharing a table.

For us the value isn't there.

 

[goofy4prez]

It's been many years since I've been to Le Cellier--I really hate to think how many since I seem to go to Disney quite regularly now. I finally made an ADR for this December. Any pointers from regular diners there these days? Things I should avoid. I know this is a very subjective topic, but I'll take any comments you've got anyway. Thanks!

Yes, the whole restaurant.

Seriously, if your heart is intent on going there don't let us scare you away, go and try to enjoy. But I personally think there are way to many choices at WDW which offer a far better steak and a much better dining experience than what LeCellier offers. I did not enjoy my dining experience when I tried it. Nearby I'd go to Yachtsman Steakhouse or Shula's before LC.

 

[keahgirl8]

I don't even get an entree there. I get the cheese soup, pretzel bread, and farmhouse poutine. It is phenomenal.

 

[B-Ride]

No other restaurant causes a bigger argument than Le Cellier. Those who love it seem to be able to consistently visit and enjoy their meal. The haters seem offended by its existence. IMHO, that had a lot to do with its success. When it was one credit it was one of the hardest ADRs to snag and that confused the haters because they, well, they hated it. As for the servers being Canadian College students, I have nothing against them, having been one myself many many years ago.