The Everything Victoria & Albert's Thread

[SouthJersey]

So this was my plan too. snag anytime I can get for Queen Victoria Room, get on the waiting list for chef table if not available, when I call and pray to the Disney gods that a miracle happens.

I'm virtually taking every step to reach out the absolute first minute, of the first day of the 180+10 lol.

 

[TheFuriFamily]

I'm virtually taking every step to reach out the absolute first minute, of the first day of the 180+10 lol.

I was their "first call of the day" on exactly my 180... and I had no problem getting into QV room, but Chef's was full already

I wish you better luck than I had with Chef's!

Tara

 

[SouthJersey]

I was their "first call of the day" on exactly my 180... and I had no problem getting into QV room, but Chef's was full already

I wish you better luck than I had with Chef's!

Tara

Now I heard speculation that there's 2 set days a week kept open from reservations for 'vip' guests?

 

[saintstickets]

A few questions about dining at the Chef's Table - since there would be only 2 of us, do you share a table with others? Are you allowed to take pictures dining at the Chef's Table? I have not had a problem taking pictures in the main dining room and I wouldn't dare use a flash but because you are in the kitchen, are you able to take pictures? TIA 42 days and counting until we can make V&A ressies!

 

[disnygirl55]

A few questions about dining at the Chef's Table - since there would be only 2 of us, do you share a table with others? Are you allowed to take pictures dining at the Chef's Table? I have not had a problem taking pictures in the main dining room and I wouldn't dare use a flash but because you are in the kitchen, are you able to take pictures? TIA 42 days and counting until we can make V&A ressies!

From everything I've heard, you will not share the Chef's Table with anyone. It is for your party only - even if there are only 2 of you. I've also seen lots of photos of meals at the Chef's Table, so I believe it is allowed and even encouraged. The lighting is brighter as well, so you'll probably get good photos without having to use a flash.

Good luck - and don't be discouraged if you don't get the Chef's Table - we've had a wonderful experience in the Queen Victoria room as well - and I feel it's a great alternative. We've tried three times to get into the Chef's Table, and were only successful this past time (we'll be there four weeks from today!!). Any meal at Victoria & Albert's is better than none!

 

[saintstickets]

From everything I've heard, you will not share the Chef's Table with anyone. It is for your party only - even if there are only 2 of you. I've also seen lots of photos of meals at the Chef's Table, so I believe it is allowed and even encouraged. The lighting is brighter as well, so you'll probably get good photos without having to use a flash.

Good luck - and don't be discouraged if you don't get the Chef's Table - we've had a wonderful experience in the Queen Victoria room as well - and I feel it's a great alternative. We've tried three times to get into the Chef's Table, and were only successful this past time (we'll be there four weeks from today!!). Any meal at Victoria & Albert's is better than none!

Thx disnygirl55! I'll be up bright and early on day 180 to see what we can get!

 

[bcarey2k]

A few questions about dining at the Chef's Table - since there would be only 2 of us, do you share a table with others? Are you allowed to take pictures dining at the Chef's Table? I have not had a problem taking pictures in the main dining room and I wouldn't dare use a flash but because you are in the kitchen, are you able to take pictures? TIA 42 days and counting until we can make V&A ressies!

We were lucky enough to score the Chef's table last year ... we were only two and shared it with no one.... just us chatting with the cooks and the staff. It's a great experience.

Brian

 

[saintstickets]

We were lucky enough to score the Chef's table last year ... we were only two and shared it with no one.... just us chatting with the cooks and the staff. It's a great experience.

Brian

Thx Brian...we're going to try for the Chef's table!

 

[Richard M Nixon]

Ladies and Gentlemen, Behold! Victoria and Albert's Chef's Table - April 18, 2015
Click the images for HUGE pictures

Menu


Amuse-Bouche

Maine Lobster Salad "Jar" with Siberian Caviar


Main Courses

Colorado Bison with Black Radish Slaw and Kumquats


Hot "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing



Fennel-Crusted Diver Scallop in a Salt Bowl


Poached Chicken Egg with Corn Foam


Marcho Farm Veal with Morels and Truffles


Australian Kobe-Style Beef with Potato Turnip Gratin (bottom left), Shortrib (center), Miyazaki Wagyu Beef (bottom right)



Harbison, Pleaant Ridge Reserve, Valencay, Sottocenere Al Tartufo, Colston Bassett Stilton


Dessert

Citrus Timbale with Violet Sherbert and 24k Gold Flakes


Peruvian Chocolate Timbale with Roasted White Chocolate Gelato


Vaccum Coffee



Miscellaneous Chocolates

 

[Richard M Nixon]

Everything about our experience at the CT was absolutely incredible. We had Mike and Amy as our servers and they were fun and engaging, though I got the impression that they were used to being a little more ignored and a little less drawn in to every conversation we were having!

Israel was just as friendly as everyone had said he would be. I had him give me a quick tour of the wine cellar and the backstage areas of the restaurant. My date loved her time so much that she had Israel book us again in 6 months!

 

[soniam]

Everything about our experience at the CT was absolutely incredible. We had Mike and Amy as our servers and they were fun and engaging, though I got the impression that they were used to being a little more ignored and a little less drawn in to every conversation we were having!

Israel was just as friendly as everyone had said he would be. I had him give me a quick tour of the wine cellar and the backstage areas of the restaurant. My date loved her time so much that she had Israel book us again in 6 months!

Nice review and pictures.

DH just bought me one of the vacuum coffee pots for our anniversary this weekend. It was so much fun at the restaurant. I can't wait to try it at home.

 

[SouthJersey]

Everything about our experience at the CT was absolutely incredible. We had Mike and Amy as our servers and they were fun and engaging, though I got the impression that they were used to being a little more ignored and a little less drawn in to every conversation we were having!

Israel was just as friendly as everyone had said he would be. I had him give me a quick tour of the wine cellar and the backstage areas of the restaurant. My date loved her time so much that she had Israel book us again in 6 months!

Nice pics!
Did you guys get anything in addition to the listed courses? I read constant reviews of the kitchen staff bring additional 'samples' of things going to the main dining room or from other things mentioned. One friend mentioned being a cheese fanatic and mentioned seeing sweetbreads in an online review, during the dinner in addition to the menu courses they made him a small cheese fondue and sweetbreads.

 

[Richard M Nixon]

I added the Miyazaki Wagyu Beef for $55. It came out alongside the Australian Kobe. We also split the wine pairing, which still turned out to be a good amount.

Whenever we weren't eating, we were watching the kitchen from the railing and talking with the chefs. They'd give a few samples of items as we asked about them.

Alongside the veal dish, there was a fried veal sweetbread, a mushroom lasagna, and a veal...something else. It was basically veal 3 ways alongside some mushroom accompaniments.

 

[disnygirl55]

I added the Miyazaki Wagyu Beef for $55. It came out alongside the Australian Kobe. We also split the wine pairing, which still turned out to be a good amount.

Whenever we weren't eating, we were watching the kitchen from the railing and talking with the chefs. They'd give a few samples of items as we asked about them.

Alongside the veal dish, there was a fried veal sweetbread, a mushroom lasagna, and a veal...something else. It was basically veal 3 ways alongside some mushroom accompaniments.

I was soooo excited when I saw that you posted! I was thinking about you Saturday night and wondering how your trip was going. I nearly cried when I saw that they are serving morel mushrooms with the veal dish - and fingers crossed that they will still be in season in mid-May. They are my favorite food in the entire world (and now that I know they are a possibility, I may mention that when they confirm my reservation) Maybe I'll get a special plate of morels just for me!!

One question for you - did you find the Wagyu was different enough from the Kobe to order it? I'd like to taste it at least once in my life, but if the quality and taste is very similar, there's not too much point. Let me know what you think!

Sorry you are back to reality now, but I really hope your trip was everything you hoped for. I'll be waiting anxiously for your full trip report!

 

[hopeful4fl]

Disnygirl55, I can give you my perspective on the Wagyu Vs Kobe question, since we also did that as an add on. There is a distinctive texture and taste that Wagyu provides over the Kobe. I think the Kobe was delicious and melt in your mouth extraordinary, but the Wagyu, apart from having all those qualities also had a (at least to my palate) sweetness and almost nuttiness and was less fibrous when chewed.
I know this sounds almost silly, but I was really trying to pay attention to the much touted add on. I would say it is worth trying to say you had it, but I have had my experience and would not feel bad on passing on it henceforth.

 

[disnygirl55]

Disnygirl55, I can give you my perspective on the Wagyu Vs Kobe question, since we also did that as an add on. There is a distinctive texture and taste that Wagyu provides over the Kobe. I think the Kobe was delicious and melt in your mouth extraordinary, but the Wagyu, apart from having all those qualities also had a (at least to my palate) sweetness and almost nuttiness and was less fibrous when chewed.
I know this sounds almost silly, but I was really trying to pay attention to the much touted add on. I would say it is worth trying to say you had it, but I have had my experience and would not feel bad on passing on it henceforth.

Thank you so much, hopeful4fl - it's exactly the information I was looking for. Great descriptions - now the dilemma! Maybe I'll just let my husband and son decide whether they want to taste it, and we'll order one if they're interested. Much appreciated!

 

[SouthJersey]

Thank you so much, hopeful4fl - it's exactly the information I was looking for. Great descriptions - now the dilemma! Maybe I'll just let my husband and son decide whether they want to taste it, and we'll order one if they're interested. Much appreciated!

Japanese Wagyu is much like she pointed out and usually has the most marbling compared to others.
My buddy and his father own a high-end Japanese sushi/restaurant near us we'll get it from time to time. Thankfully for much less than the $22/oz pricing lol

 

[kastoney]

Thank you President Nixon for your great review. The Chef's table sounds amazing!!!!!

 

[tasha99]

Wow--amazing pictures Richard Nixon. You really came through for us! One thing--I'm confused about wagyu vs. kobe beef on the menu and why there would be an upcharge. I had kobe beef (in Kobe actually) many years ago. I thought all kobe beef was wagyu, but not all wagyu was from Kobe, Japan. Is that wrong?

 

[soniam]

Disnygirl55, I can give you my perspective on the Wagyu Vs Kobe question, since we also did that as an add on. There is a distinctive texture and taste that Wagyu provides over the Kobe. I think the Kobe was delicious and melt in your mouth extraordinary, but the Wagyu, apart from having all those qualities also had a (at least to my palate) sweetness and almost nuttiness and was less fibrous when chewed.
I know this sounds almost silly, but I was really trying to pay attention to the much touted add on. I would say it is worth trying to say you had it, but I have had my experience and would not feel bad on passing on it henceforth.

I agree. That's exactly what DH and I thought. It must be the back rubs they give the cows We did the regular room in March. DH got the Wagyu, while I got the Australian Kobe.