Jana and I had the pleasure of popping into the Boardwalk area last weekend and decided to try Spoodles.
Managed to get a seat almost immediately, which for a Saturday night I was fairly suprised. The restaurant was fairly busy, but not packed out. This restaurant has an "open kitchen" so you can watch the chefs as they prepare the dishes. Jana and I decided to try and cover a few of the different dishes so we went for a number of the "tapas" dishes and shared them. We had a mixture of dips ( hummus etc) with pitta bread, four cheese flatbread , brochetta, a greek salad and a "set tapas" platter to share (couple of lamb dishes, one potato dish and a "grouper cheek" each ) everything was excellent. We also had a major result as one of the chefs was "doing the circuit" chatting to guests etc. When he came up to us he said a quick "thank you for visiting spoodles etc" and was a bit taken aback when Jana said to him "I know you, I used to cut your hair in Pennsylvania last summer" . Then it clicked for him as well. He had done an internship at Boma's in 2003 to May 2004 . Gone back to Pennsylvania for the summer and was waiting to hear if he was going to be rehired for WDW somewhere. They had talked about Boma's and how we liked going there, our plans for relocating and he'd said to "look him up" when we got here, but we couldn't find him on the cast portal. Anyway they had a couple of chats through the evening, the last one asking if we'd enjoyed the food ( which we had) he said to us not to order a dessert as "it was on him" a little later the signature "tapas platter dessert" turned up. This is served on a large oval plate and had two choco/pistashio and apricot filling cakes , a cherry cheesechake, a baklava and a couple of other things that I don't know what they were called ( but were damn nice ). Gus had a Mickey Macncheese which he was very happy with. I had a couple of beers and Jana had a couple of glasses of sangria ( obviously we didn't have to pay for the dessert that would have been $15) the bill came to $80 + tip for the 3 of us.
The entrees looked excellent as well and with a price range of $15-30 for those looked to be a standard "Disney" price for the quality that was offered. Overall it scored an "excellent" . Good service, excellent food and for eating on property it was a fair price for the quality offered. It's definately on my return visit list.
Managed to get a seat almost immediately, which for a Saturday night I was fairly suprised. The restaurant was fairly busy, but not packed out. This restaurant has an "open kitchen" so you can watch the chefs as they prepare the dishes. Jana and I decided to try and cover a few of the different dishes so we went for a number of the "tapas" dishes and shared them. We had a mixture of dips ( hummus etc) with pitta bread, four cheese flatbread , brochetta, a greek salad and a "set tapas" platter to share (couple of lamb dishes, one potato dish and a "grouper cheek" each ) everything was excellent. We also had a major result as one of the chefs was "doing the circuit" chatting to guests etc. When he came up to us he said a quick "thank you for visiting spoodles etc" and was a bit taken aback when Jana said to him "I know you, I used to cut your hair in Pennsylvania last summer" . Then it clicked for him as well. He had done an internship at Boma's in 2003 to May 2004 . Gone back to Pennsylvania for the summer and was waiting to hear if he was going to be rehired for WDW somewhere. They had talked about Boma's and how we liked going there, our plans for relocating and he'd said to "look him up" when we got here, but we couldn't find him on the cast portal. Anyway they had a couple of chats through the evening, the last one asking if we'd enjoyed the food ( which we had) he said to us not to order a dessert as "it was on him" a little later the signature "tapas platter dessert" turned up. This is served on a large oval plate and had two choco/pistashio and apricot filling cakes , a cherry cheesechake, a baklava and a couple of other things that I don't know what they were called ( but were damn nice ). Gus had a Mickey Macncheese which he was very happy with. I had a couple of beers and Jana had a couple of glasses of sangria ( obviously we didn't have to pay for the dessert that would have been $15) the bill came to $80 + tip for the 3 of us.
The entrees looked excellent as well and with a price range of $15-30 for those looked to be a standard "Disney" price for the quality that was offered. Overall it scored an "excellent" . Good service, excellent food and for eating on property it was a fair price for the quality offered. It's definately on my return visit list.
