Eeyore1954
<font color=purple>A smart man who realizes that p
- Joined
- Apr 5, 2002
- Messages
- 5,327
One evening during our trip last week (11/10 - 17) to WDW, we decided to make a PS for Le Cellier. Despite going to WDW many times, we'd never eaten there. We took it for "just another steakhouse" at WDW. Boy oh boy -- were we wrong BIG TIME!
DW was very anxious to try the cheese soup, and we could not wait. Thankfully, the Food and Wine exhibit for Canada had a sample. DW fell in love with it -- I decided I could take it or leave it.
So for appetizers, DW asked for the cheese soup and I got the beef barley. DW was a little disappointed in the size -- her bowl was much smaller than mine, but I told her mine was just spaced out more (yeah, right!). To compliment the soups, our server, Aimee (from British Columbia) brought the bread sticks.
Loved the pretzel bread, but also knew from reading on the DIS -- don't load up on the bread. Save room -- must resist temptation! Oh that was hard. The sourdough was very good and the multigrain was very tasty.
The soups were excellent. Both were served hot, but not bubbling. The cheese soup was sprinkled with parsley on top; the beef barley was chock full of meat, veggies (loads of carrots, onion, etc.) and barley. The broth was very well-seasoned and just slightly on the spicy (but not hot spicy) side. It was certainly head and shoulders above anything you can get out of a can. It was hard not to ask Aimee for a 2nd serving of both!
Entrees: DW got the mushroom filet mignon and I got the Black Angus Strip steak. The mushroom filet was served on a bed of mushroom risotto and was accompained by fried onions. There was a very tasty sauce over the filet that Aimee said was an herb blanc (not sure what that is) -- it was quite good but at the same time subtle, so it did not mask the taste of the filet. DW loves mushrooms, so the risotto was off-limits to me lest I draw back a nub (DW can wield a mean steak knife!).
The Black Angus Strip came with golden (roasted) Yukon potatoes and I asked for the arugula butter and red wine sauce on the side. Good idea! I'm not a fan of arugula -- when mixed with butter it becomes somewhat bitter with a nasty bite to it. There was not a lot there, and when spread over the large 14 oz. steak probably would not have tasted very bad, but I was glad to play it safe. The potatoes were very tender -- cut them with a fork easily.
Both steaks were prepared perfectly as ordered. Alas, DW loves carving charcoal, so her's was well done (like charcoal). Mine was done medium and came out warm, very juicy and with a wonderful flavor.
After all this, we then faced dessert. DW ordered the creme brulee which she loved. I got the raspberry sorbet. Both were declared super-delish!
Presentation can mean a lot in a meal and Le Cellier does a good job in this area. The bread holders are nicely done in the middle of the table. Each course looks like the chef took time to prepare it with care -- the food is not just dropped on the plate. The spun-sugar flair on the raspberry sorbet was a very nice touch as was the maple leaf cookies that formed the "bowl".
The room can easily get noisy and the tables tend to be somewhat close together, but not Alfredo's close. At least you are not intimately dining with your neighbor, but you are close enough to look, stare, gape or drool over their selections.
The room is divided into provinces, just like Canada, but at first glance you may miss the boundaries that are marked on the walls. The lighting is subdued and provided by candle fixtures. It provides a nice golden glow to the wood beams and walls; it also provides an almost romantic feel to the dining experience.
Service is good; Aimee was attentive and available when needed, but not intrusive. The wine list is extensive for those who want to choose more adult beverages with their meal.
Atmosphere: B (the celler theme is nice, but feels just a little claustrophobic or cramped -- take out a few tables here and there)
Service: B (servers need a little more training on the wine list)
Food: B (the steaks were just warm when delivered, not hot off the grill; I'd like to see more offerings in the salad column and maybe a couple of different dessert options that represent Canada -- the desserts they have seem rather dull.)
DW was very anxious to try the cheese soup, and we could not wait. Thankfully, the Food and Wine exhibit for Canada had a sample. DW fell in love with it -- I decided I could take it or leave it.
So for appetizers, DW asked for the cheese soup and I got the beef barley. DW was a little disappointed in the size -- her bowl was much smaller than mine, but I told her mine was just spaced out more (yeah, right!). To compliment the soups, our server, Aimee (from British Columbia) brought the bread sticks.
Loved the pretzel bread, but also knew from reading on the DIS -- don't load up on the bread. Save room -- must resist temptation! Oh that was hard. The sourdough was very good and the multigrain was very tasty.
The soups were excellent. Both were served hot, but not bubbling. The cheese soup was sprinkled with parsley on top; the beef barley was chock full of meat, veggies (loads of carrots, onion, etc.) and barley. The broth was very well-seasoned and just slightly on the spicy (but not hot spicy) side. It was certainly head and shoulders above anything you can get out of a can. It was hard not to ask Aimee for a 2nd serving of both!
Entrees: DW got the mushroom filet mignon and I got the Black Angus Strip steak. The mushroom filet was served on a bed of mushroom risotto and was accompained by fried onions. There was a very tasty sauce over the filet that Aimee said was an herb blanc (not sure what that is) -- it was quite good but at the same time subtle, so it did not mask the taste of the filet. DW loves mushrooms, so the risotto was off-limits to me lest I draw back a nub (DW can wield a mean steak knife!).
The Black Angus Strip came with golden (roasted) Yukon potatoes and I asked for the arugula butter and red wine sauce on the side. Good idea! I'm not a fan of arugula -- when mixed with butter it becomes somewhat bitter with a nasty bite to it. There was not a lot there, and when spread over the large 14 oz. steak probably would not have tasted very bad, but I was glad to play it safe. The potatoes were very tender -- cut them with a fork easily.
Both steaks were prepared perfectly as ordered. Alas, DW loves carving charcoal, so her's was well done (like charcoal). Mine was done medium and came out warm, very juicy and with a wonderful flavor.
After all this, we then faced dessert. DW ordered the creme brulee which she loved. I got the raspberry sorbet. Both were declared super-delish!
Presentation can mean a lot in a meal and Le Cellier does a good job in this area. The bread holders are nicely done in the middle of the table. Each course looks like the chef took time to prepare it with care -- the food is not just dropped on the plate. The spun-sugar flair on the raspberry sorbet was a very nice touch as was the maple leaf cookies that formed the "bowl".
The room can easily get noisy and the tables tend to be somewhat close together, but not Alfredo's close. At least you are not intimately dining with your neighbor, but you are close enough to look, stare, gape or drool over their selections.
The room is divided into provinces, just like Canada, but at first glance you may miss the boundaries that are marked on the walls. The lighting is subdued and provided by candle fixtures. It provides a nice golden glow to the wood beams and walls; it also provides an almost romantic feel to the dining experience.
Service is good; Aimee was attentive and available when needed, but not intrusive. The wine list is extensive for those who want to choose more adult beverages with their meal.
Atmosphere: B (the celler theme is nice, but feels just a little claustrophobic or cramped -- take out a few tables here and there)
Service: B (servers need a little more training on the wine list)
Food: B (the steaks were just warm when delivered, not hot off the grill; I'd like to see more offerings in the salad column and maybe a couple of different dessert options that represent Canada -- the desserts they have seem rather dull.)
