New reserved location for Main Street Electrical Parade **now with Festival of Fantasy page 5 #99**

[yulilin3]

I was out all day yesterday, just read the info on the HUB. Keep in mind that this package is only for the 1st MSEP on nights when it's offered twice. So the area will be opened for everyone during the second showing

 

[Robo]

I was out all day yesterday, just read the info on the HUB. Keep in mind that this package is only for the 1st MSEP on nights when it's offered twice. So the area will be opened for everyone during the second showing

So, does that mean that the area is also open to all on nights when there is only one MSEP?

 

[Dan Murphy]

So I read my confirmation. And it states this location does not participate in the dining plan!!

This is from the Disney blog.

https://disneyparks.disney.go.com/b...-town-square-restaurant-at-magic-kingdompark/

Cost is $45 for adults, $17 for children plus tax and gratuity, or is one table-service entitlement on the Disney Dining Plan.

 

[yulilin3]

So, does that mean that the area is also open to all on nights when there is only one MSEP?

mo. when there's only one MSEP the area will be roped off for people with the Tony package

 

[JimmyV]

...but that's a matter of cooking style. Sauce on top of the noodles doesn't make the dish bad.

Actually, it is not a matter of cooking "style". It is a matter of properly completing the dish or lazily not completing the dish. The chemistry and physical nature of the pasta itself demands that it be mixed with the sauce while still hot in order to properly absorb some of the sauce and become something more than it was before. When you order a cup of coffee, the server hands you a fully brewed cup. She does not hand you some ground beans and some hot water. Were she to do that, she would be handing you an incomplete dish, and there is no way that you could finish the process at the table in a way that would be as good as if the coffee had been fully brewed under controlled conditions. (However, if the server brings you a French Press with the water and coffee not yet combined, you could finish this off the right way, but you would have been given the proper tools to do so.) Same with pasta. The porous pasta and its accompanying starch is made in a specific manner to blend with the sauce to absorb it the way water mixes with the coffee grounds. Without a final mixing under heat, you cannot achieve the finished product. I suppose that a restaurant that ladles sauce on top could, if it wanted to, provide the diner with a warm bowl or a pan and heating element and allow the guest to mix the pasta and sauce together at the table. But have you ever seen that done? The other problem with the "sauce on top" error is that it almost always involves rinsing the pasta. Otherwise, the pasta would stick together in a clump by the time it got to the table since it hasn't been tossed in the sauce. The photo above of the "sauce on top" pasta certainly looks like it has been rinsed. And doing so removes the starch which is an essential element that allows that sauce and pasta to marry. While it is certainly the case that more restaurants than Tony's fail to mix the pasta with the sauce, the fact that the error gets repeated does not convert an error into a "style". For more on the subject, I recommend:

http://www.domenicacooks.com/2013/10/pasta-and-sauce/


http://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html


http://www.mariobatali.com/videos/saucing-pasta/


http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-sauce.aspx?pg=1

 

[amg35]

Actually, it is not a matter of cooking "style". It is a matter of properly completing the dish or lazily not completing the dish. The chemistry and physical nature of the pasta itself demands that it be mixed with the sauce while still hot in order to properly absorb some of the sauce and become something more than it was before. When you order a cup of coffee, the server hands you a fully brewed cup. She does not hand you some ground beans and some hot water. Were she to do that, she would be handing you an incomplete dish, and there is no way that you could finish the process at the table in a way that would be as good as if the coffee had been fully brewed under controlled conditions. (However, if the server brings you a French Press with the water and coffee not yet combined, you could finish this off the right way, but you would have been given the proper tools to do so.) Same with pasta. The porous pasta and its accompanying starch is made in a specific manner to blend with the sauce to absorb it the way water mixes with the coffee grounds. Without a final mixing under heat, you cannot achieve the finished product. I suppose that a restaurant that ladles sauce on top could, if it wanted to, provide the diner with a warm bowl or a pan and heating element and allow the guest to mix the pasta and sauce together at the table. But have you ever seen that done? The other problem with the "sauce on top" error is that it almost always involves rinsing the pasta. Otherwise, the pasta would stick together in a clump by the time it got to the table since it hasn't been tossed in the sauce. The photo above of the "sauce on top" pasta certainly looks like it has been rinsed. And doing so removes the starch which is an essential element that allows that sauce and pasta to marry. While it is certainly the case that more restaurants than Tony's fail to mix the pasta with the sauce, the fact that the error gets repeated does not convert an error into a "style". For more on the subject, I recommend:

http://www.domenicacooks.com/2013/10/pasta-and-sauce/


http://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html


http://www.mariobatali.com/videos/saucing-pasta/


http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-sauce.aspx?pg=1

And that's that.

 

[tlmadden73]

The problem I think Disney is having with some of their restaurants is price and the perception of what you should get for that price.

Decades ago, there wasn't an Olive Garden at every corner. Heck, people just didn't go out to eat much and there wasn't many choices besides your local "family" restaurant. We, as a culture, just have higher food expectations now.

So, decades ago, having an Italian-style meal at Disney World could be considered exotic. You had no price comparison or taste comparison.

But today, when you pay double what you would pay for an Olive Garden meal AND it is not even as close to the quality, people will start to complain.
Our expectations are higher, but Tony's seems to be sill in that 80s mindset.

 

[mousefan73]

This is what my email confirmation says. [GALLERY=][/GALLERY]

 

[wilkeliza]

Actually, it is not a matter of cooking "style". It is a matter of properly completing the dish or lazily not completing the dish. The chemistry and physical nature of the pasta itself demands that it be mixed with the sauce while still hot in order to properly absorb some of the sauce and become something more than it was before. When you order a cup of coffee, the server hands you a fully brewed cup. She does not hand you some ground beans and some hot water. Were she to do that, she would be handing you an incomplete dish, and there is no way that you could finish the process at the table in a way that would be as good as if the coffee had been fully brewed under controlled conditions. (However, if the server brings you a French Press with the water and coffee not yet combined, you could finish this off the right way, but you would have been given the proper tools to do so.) Same with pasta. The porous pasta and its accompanying starch is made in a specific manner to blend with the sauce to absorb it the way water mixes with the coffee grounds. Without a final mixing under heat, you cannot achieve the finished product. I suppose that a restaurant that ladles sauce on top could, if it wanted to, provide the diner with a warm bowl or a pan and heating element and allow the guest to mix the pasta and sauce together at the table. But have you ever seen that done? The other problem with the "sauce on top" error is that it almost always involves rinsing the pasta. Otherwise, the pasta would stick together in a clump by the time it got to the table since it hasn't been tossed in the sauce. The photo above of the "sauce on top" pasta certainly looks like it has been rinsed. And doing so removes the starch which is an essential element that allows that sauce and pasta to marry. While it is certainly the case that more restaurants than Tony's fail to mix the pasta with the sauce, the fact that the error gets repeated does not convert an error into a "style". For more on the subject, I recommend:

http://www.domenicacooks.com/2013/10/pasta-and-sauce/


http://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html


http://www.mariobatali.com/videos/saucing-pasta/


http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-sauce.aspx?pg=1

Funny enough but I've been to a Mario Batali restaurant where the line cooks did not toss the pasta. So even though it seems he says that is the right way to do it the quality control of his own restaurant is lacking.

 

[Dan Murphy]

o I read my confirmation. And it states this location does not participate in the dining plan!! Kenny write 1 TS. Is Tony's generally not part of dining plan or are they not including dinner packages???

This is from the Disney blog.

https://disneyparks.disney.go.com/b...-town-square-restaurant-at-magic-kingdompark/

This is what my email confirmation says. [GALLERY=][/GALLERY]

Definitely worth a follow up.

 

[DisneyWishes14]

We've eaten at Tony's a few times and though certainly not great, it was fine. I really don't expect much from 1 TS credit in-park restaurants anymore and actually tend to avoid them. I would never pay OOP for this however, but for 1 DDP credit you get the addition of an appetizer and a reserved spot for MSEP? That's a good deal!

 

[HopperFan]

We've eaten at Tony's a few times and though certainly not great, it was fine. I really don't expect much from 1 TS credit in-park restaurants anymore and actually tend to avoid them. I would never pay OOP for this however, but for 1 DDP credit you get the addition of an appetizer and a reserved spot for MSEP? That's a good deal!

But isn't that just so sad considering the menu prices or the cost of the DDP? They have some restaurants that are very good and not over the top expensive. Disney prides themselves on standards but yet when it comes to multiple eateries the food is bad and overpriced. There really is no excuse.

 

[MinnieSweetheart]

But isn't that just so sad considering the menu prices or the cost of the DDP? They have some restaurants that are very good and not over the top expensive. Disney prides themselves on standards but yet when it comes to multiple eateries the food is bad and overpriced. There really is no excuse.

Honestly, with some literature they've put out lately I think they are happy to meet "Industry standards." Instead of being that standard bearer.

 

[Dan Murphy]

They have some restaurants that are very good and not over the top expensive.

Flame Tree BBQ

 

[Duckiedee]

Omg. I live the Dis! Just changed an ADR at Tony's for this ADR 5 mins later!

 

[DVCcurious]

I think the quick service Chinese place at EPCOT is very good. But many say it's just like Panda Express.

So I'm no food coniseur by any means.


But I thought Tony's was terrible.

Much like Stitch....I did it once and won't be doing it again....until I forget how terrible it is and try it again in 2035.

 

[DisneyWishes14]

But isn't that just so sad considering the menu prices or the cost of the DDP? They have some restaurants that are very good and not over the top expensive. Disney prides themselves on standards but yet when it comes to multiple eateries the food is bad and overpriced. There really is no excuse.

I'm definitely not excusing them! We go often and have eaten at virtually every restaurant on property, so I'm fortunate that I know where best to spend our food dollars. For those who've never been, yes absolutely sad at the cost vs. quality. I remember my own disappointment when receiving the bill for our disastrous Jedi Mickey H&V experience. I feel with WDW, many of us are always maneuvering to ensure as best we can that we are getting value for money spent.

 

[kittyab]

I told DH after this trip in the fall, we are taking a break from the Orlando Resorts. We use our DVC points else where. (or just stay at the resort). All the up charging has become beyond ridiculous and is definitely not worth the money.

 

[HopperFan]

I'm definitely not excusing them! We go often and have eaten at virtually every restaurant on property, so I'm fortunate that I know where best to spend our food dollars. For those who've never been, yes absolutely sad at the cost vs. quality. I remember my own disappointment when receiving the bill for our disastrous Jedi Mickey H&V experience. I feel with WDW, many of us are always maneuvering to ensure as best we can that we are getting value for money spent.

Oh I know you weren't, I was just "agreeing" that it is sad that we don't expect them to plate quality at so many places.

I was down for a long weekend a few weeks ago. DAH, all day at Epcot (ate at Marrakesh - excellent), Sea World and Universal followed by private party. Two visits to Disney Springs.

A main topic of our conversation was food. In the end we concluded that:
- Disney Springs will be our go to on property.
- Epcot and AK offer some very good options.
- Dining at MK is overall very disappointing.
- DHS has some good spots (ADR needed) for us - for now.
- Disney can do quality, with D Luxe Burger being the newest addition to a short list.
- Sea World counter service meal was very good and reasonable.
- Universal counter service meal was good, very fresh and reasonable.
- Wandering UO, we purposely looked at menus, seem to be less than Disney overall.

 

[Duckiedee]

My confirmation also says that the dining plan is not accepted. Boo.