Here it is: Victoria and Albert's
WARNING!!!! If you plan to go to V&As and want a total surprise then STOP!!! I am going to attempt to describe in detail the evening we had and do not want to ruin your time.
That said, anything I write here will pale in comparison to the real deal.
Let me preface by admitting I am a country girl. There may be a restaurant like this in Columbus, OH but I havent been there. I like Texas Roadhouse and we hit Bonefish Grill for a fancy night out. All of which means I was ready to be dazzled. Mission accomplished. Same for the girls. Wicked WOW factor.
Our ADR was for 6pm so I wanted to leave no later than 5pm. The girls insisted on 3 hours to get ready (they did take 2!!) so we ran our errand to DTD and got back about 2:15. You should have been here, it was hysterical!!
We knew it would rain. Its Florida. Its summer. No big, right. Its over now. We dont need the ponchos. Me being an idiot again. We went into the lobby to take pics and were out at the bust stop, damp, but 5:05pm. We waited a while but the bus came and it was all good. Until we got to the MK and had to get to the monorail. In the rain. In our fabulousness. So off we went. We all got wet and some straightened hair poofed but the girls were troopers. They all looked and behaved handsomely.
We stopped to take some pics and then headed to check-in. Christopher greeted us and recited our names which was fun to hear in such a formal manner. We were led to our table immediately and of course each sat into place and napkins were placed on our laps. The girls loved this, especially because every time someone left the table there was a fresh napkin and a chair assistant on their return!
John was our headwaiter and Sal the assistant. 37 years at V&As between them. 37!!!! They were wonderful! Truthfully, I cant find adjectives appropriate to the occasion.
Sal offered still or sparkling water, checked to see if I wanted a cocktail or wine pairings, removed the girls wine and champagne glasses and then brought my champagne. I thought it was sort of an opening course by itself and drank it all with the bread. which was great until John had to add a bit more for me to enjoy with the amuse bouche!! THAT wasnt embarrassing!!
A word about wine pairings. I was given at least half a glass of wine with each course plus a glass and a half of champagne plus a full glass of port. Im no teetotaler but that was a LOT of wine! I finished quite a bit in the beginning but had exactly 2 sips of the port. Yum, but wow.
John came by to introduce himself and Sal, pass out the menus and wish Megan Happy Birthday. They were so excited to see their names printed on the menus and Megans said Happy 16th Birthday. John let us know Sal was coming with bread, we should look over the menu and he would explain in more detail in a minute, and welcome to the amazing fabulousness terrificness. (My words).
Sal came with bread. WOW. It was yummy. I forget what there was besides baquettes. Sal had a thick accent and spoke so quietly
..it was hit or miss. The butter was like a 4 round, ½ high pat in a silver domed dish all soft and yummy. Good start!!
John came by and explained things which was good because we had no clue. Oh, I know what veal is, but I couldnt even pronounce most of the rest of it. Im no rube, just not used to such dining. He let us know the chef prefers to collect the entire evenings order at one time so we set to thinking about our orders. Some of the girls were intimidated at first but I told them the only rules were no screaming and no throwing food at anyone The eventually relaxed and seemed to enjoy themselves.
I'm really running on fumes at this point and want to get caught up, so I am gyping you all and giving you the short version until my final trip report thoughts.
Menu:
Amuse Bouche was a plate of four melon preparations. Puree', watermelon with pickled rind, yellow watermelon and watermelon wrapped in an Italian ham. (not prosciutto)
Cold Appetizer:
The girls all had Tamarind-Ancho Marinated Gulf Shrimp with Heirloom Tomato Vinaigrette
I had Jumbo Lump and Dungeness Crab with California Asparagus Salad
wine was Pascal Jolivet, Sancerre 2006
Hot Appetizer:
We all had Poached South Carolina Quail with Black Mission Figs and Fugi Apples
wine was Dr. Zenzen Valwiger Herrenberg Riesling Auslese Mosel 2001
Fish Course:
The girls all had Alaskan Red King Salmon with Torpedo Onions and Demi-Tasse Cup of Smoked Salmon
I had Virginia Black Bass Amandine with Bean Ragout and Marcona Almonds
wine was Rosenthal Chardonnay San Luis Obispo 2006
Entree:
2 of the girls had Niman Ranch Lamb with Artichokes and Zellwood Corn
1 had Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
I had Veal Tenderloin with Braised Veal Cheeks and Burgundy Poached Sweet Breads
wine was Prior d'Scala Dei Priorat 2003
Palatte Cleansing course:
2 had Stilton, Tarentaise and Nettle Meadow Kunik cheeses
2 had White Chocolate Gelato with Micro Mint
wine was Quinto do Crasto Late Bottled Vintage Porto 2001
Dessert:
2 had Tanzanian Chocolate Pyramid, Hawaiin Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry
1 had Caramelized Banana Gateau
I had Grand Marnier Souffle
NO WINE!!
It really was amazing but by the end of the meal we were ready to go. We were there for almost exactly 3 hours.
We came back, changed and went to MK. the girls went on BTMRR twice in about 30 mins then we went to Fantasyland. Got FP for Peter Pan, walked into Philharmagic and Snow White (dumb ride) rode Pooh with very little wait, back to Peter Pan with FP. That was all we had left in us!

Headed back to the room to pass out and get up this morning.