Ohana' menu changed (again) due to guest feedback

I just hope this doesn't discourage the chefs/culinary team from experimenting with new items.

I enjoy the classic dishes just as much as I enjoy trying new things.
 

I'm surprised that the kielbasa was removed as that item got a lot of good feedback. For some people, it was the only thing they liked on the new menu. (Although I find it hard to believe.)

'Ohana seems to be booked solid so there must have been a lot of complaints at the restaurant. Disney execs scrambling to preserve their $55 pp price point. :joker:
 
I just hope this doesn't discourage the chefs/culinary team from experimenting with new items.

I enjoy the classic dishes just as much as I enjoy trying new things.
I don't think Ohana's finest moment was adding a shrimp casserole.
On the other hand, new, inventive, fresh items and ideas? Those may be better received.
 
I realize this is Disney, and they have access to more sources and resources than most other entities, but we recently finished up a 6500 mile/15 state road trip, and we saw pared down menus and limited quantities of items pretty much everywhere we went. Many also still had hours of operation scaled back due to supply issues (as well as labor). It's no secret that the shrimp casserole newly added to 'Ohana was not liked, but I can't help but wonder if some of these changes are about shifts in product availability...considering supply issues in a multitude of areas.
 
I'm surprised that the kielbasa was removed as that item got a lot of good feedback. For some people, it was the only thing they liked on the new menu. (Although I find it hard to believe.)

'Ohana seems to be booked solid so there must have been a lot of complaints at the restaurant. Disney execs scrambling to preserve their $55 pp price point. :joker:
I like kielbasa, but it's not Polynesian. SPAM would be a much better fit. JS
 
Don’t think there was a shrimp issue. Red lobster was still running endless shrimp. It was more than likely a serving issue. Shrimp is not good if it’s not hot and it cools incredibly quickly once on the table. If they can’t do the skewers and have to bring a plate to the table it gets cold.
 
Are they actually using the fire pits to cook the food? Or are they grilling stuff in the back kitchen and bringing it out in bowls?
 


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