Afer a quick cool-off in the room and a change of attire for myself, we left at 13:08. I pegged twenty-two minutes at more than enough time to make our way through DTD, get through the turnstiles and over to NOS from our room on the very far side of the Grand. We were moving at an OK pace, so by the time we got to the magical door five minutes before our appointed time, the heat was getting to us.
As I approached, there was a group of people milling about. One of them, a girl was taking an extreme closeup pic of the intercom plaque. I politely waited for her to finish, and then pressed the button. Now I'm not a C33 regular, and this would only be the second time I've ever buzzed myself in, so I was still awkward at this whole thing. A voice came over the intercom asking if I had a reservation. I replied I did, gave my name and party size, and within moments the door opened and we were ushered in to the inner sanctum. We were quizzed on our party name again (the intercom must be as hard to understand on the inside as to those of us standing outside). They informed me someone would be down to get us momentarily and that we could wait in the court of angels.
They had refreshments (strawberry cucumber water it looked) and there was one other party waiting. After probably only a minute, maybe two, we were taken upstairs and through the doors to the new lobby of the club. Our table was ready immediatley and we were escorted to it. The interior of the Grand Salon had changed significantly in both appointments and layout where the bar had previously been and the new elevated corridor was added.
Imagine both my joy and surprise when we were ushered to the corner table in the North West corner of the room. For those who have read my May, 2013 trip report, you will remember this is where my wife and I celebrated our 10th wedding anniversary. Hopefully this dining experience would be a little less smashing (there's a pun there). The first thing I noticed as we sat down was that the table was smaller than I remembered it. As I looked around the Salon, I remarked that the whole place looked more crowded. While I can't say for certain, I believe they've fit more tables into the same space.
Promptly, our waiter arrived (actually a pair of them), the menu and wine/drink novel (I say that jokingly, but it is a sizeable volume of beverages) were explained, and we set to the arduous task of choosing our drinks and menu selections. Drinks first as it would be nice to get those going. I vacilated on whether we needed a bottle of wine for the table or not. After much deliberation, I decided no. We'd do mixed drinks as it was lunch, not dinner and we should keep it slightly lighter.
Amy liked the looks of the Ruby, which was a non-alcoholic drink of I believe selzter water, Ruby Grapefruit juice, elderberry essence, and a slice of grapefruit wedged in the glass for garnish. (if anybody can get the recipe for this, I would be in your debt... it was great, I had a sip or two) Only problem... she wanted it plussed. Now my wife isn't normally a drinker, but being at Disney without kids, and overnight without kids for the first time in eight years, she was going to live it up a bit. The waiter said he'd see what he could do and recommended a Citron vodka to spice it up. I ordered a Gin Diamond Martini (I love my martinis, both Gin and Vodka).
While he was tackling our drink order, we set to work on the extensive menu. We had decided we were doing the four-course lunch. Now.. I didn't take a pic of the menu, so I can't tell you exactly what our options to choose from were, but I can tell you what we did order.
I decided that for my first course I was going with the Warm Blue Crab and Artichoke Gratin with Lemon Chervil Glasage. Amy shared my sentiment.
For our second course, we had a difference of opinions. I went with the Heirloom Tomatoes Salad with Crispy Burrata Cheese and Green Tomato Gazpacho. She opted for the Watermelon Salad with Southern Orange Crème Fraîche and Petit Greens.
The main course... yep again divided. I did the Filet Mignon with Cabernet Jus and Tender Haricot Verts. She, the Citrus Lobster Salad with Tender Greens, Cucumbers and Southern Orange Vinaigrette.
Dessert... yep.. still difference of opinion. I opted for the Classic “Opera Cake” Manjari Chocolate, Coffee Liquor and Almond Cake with Caramel Crème. She, the Vanilla Mascarpone “Velvet” with Meyer Lemon Basil Broth and Marinated Berries. I would come to find that her choice was influenced by the table next to us (another birthday celebration), where they were practically licking the dish it appeared so good to her.
Our server arrived with our drinks and took our lunch order. He commented on the drink that the bartender who had concocted it labeled it a "Ruby Doo" (like Scooby Doo). My receipt called it a Grey Hound. Whatever it is called, I would HIGHLY recommend it. Such a fun libation. My Diamond Martini was exquisete. It was comprised of No. 209 Gin, Lillet Blanc vermouth, and several truffle olives, served in the C33 signature martini glass with a diamond shaped piece of crystal clear ice... heaven.
Before too long, and with perfect timing, the appetizers arrived. Let me say, this appetizer was astoundingly good. I only have one critique of it, they give you three crostini with which to eat the dish on... I probably would have asked for four (I made do with my fork and the bread they served). I wish I knew what the cheese they use was... my gosh, my mouth is still watering just thinking about it. If I were to dine there with this menu again I wouldn't get any other options from the first course, whatever they were...
Our second course was up again, perfectly timed afterwards. My heirloom tomato salad was just great as well. It had perfect spice in the gazpacho, the tomatoes were a great combination of tart, sweet, and tannic depending on the bite and variety. What really brought this dish together in my opinion was the crispy fried burrata cheese... it was the perfect compliment. Amy's watermelon salad I can't comment on other than it disappeared with not a trace of it to be found on her plate.
Another round of drinks bisected the meal. A Ruby-Doo for Amy, and another Diamond Martini for myself.
The main course arrived not long after the delivery of the drinks and my filet was presented. It was very similar, yet different than the last piece of steak I had eaten at Club 33 a year and a half ago. I cut into it... PERFECTLY cooked. Nice char on the top and bottom, RED inside.. just the way every steak should be prepared. The onions and beans caramelized while still being crisp. The jus... wonderful. I will say the Chateaubriand was richer. The sauce just had a higher-intensity flavor profile and the meat a deeper char on the outside. A great entre and I would not hesitate to order it again. Amy's lobster salad was apparently similarly great as it was gone before I knew what happened.
We let dinner settle a bit and chatted as we enjoyed our drinks. Before too long, out came deserts. Now the day prior, I had received a confirmation call from the club, and when asked if we were celebrating anything special I informed her that we were indeed celebrating my wife's 35th birthday. So what do we see on our dessert plate when it comes out but "Happy Birthday".... but there was only one problem... that was my dessert. I explained it to the waiter and we all had a chuckle about it. It was fine, and the thought was well received (the wife isn't big on announcing things like birthdays and such, so I'm sure she was somewhat relieved.
My opera cake I can only surmise takes a great deal of time, talent, and expensive ingredients to create. My gosh was it delectable... and gold leaf to boot!! I'm a big coffee fan, and tiramisu is one of my favorite desserts (that and Crème Brule), so this was like tiramisu on steroids with way more richness to it. Perfect dessert for the perfect lunch. My wife's Mascarpone... it was pretty firm... almost frozen. This would be my one real disappointment of the evening, it was supposed to melt/blend with the sauce and other ingredients, but all she could do was chop off chunks with her spoon. That being said... she ate it all, so it must have still been a great dessert.