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Wednesday, May 21, 2014

Where We Have Eaten at Disney World and what's on the Agenda for Our Next Trip.

Updated July 2017

 Eating is one of our FAVORITE things to do in Disney. 

 Below is a list of all the places we have tried and a list of those on the agenda for our next trips.  Each one is a clickable link that will take you to the Disney Food Blog for a full review and menus for each one.  I am not affiliated with The Disney Food Blog,  I simply believe it is one of the greatest assets for researching places to eat before and during your trip.  

 Each restaurant is different and offers very distinct dining experiences.  It is good to know ahead of time what type of cuisine is offered, the prices and the style;  for example buffet, family style, order off the menu or counter service.

We also enjoy The International Food and Wine Festival. You can find a list of all the items we were lucky enough to try in 2013 and 2014 below. 

 Planned for my Next Trip:


ANIMAL KINGDOM LODGE
Jiko


CONTEMPORARY
HOLLYWOOD STUDIOS
The Hollywood Brown Derby Lounge

BOARDWALK

DISNEY SPRINGS

All Ready Dined:


EPCOT
Future World
Electric Umbrella
Fountain View
Sunshine Seasons
Coral Reef
Garden Grill (breakfast and dinner)

 ALL STAR MUSIC
Intermission Food Court

ANIMAL KINGDOM LODGE AND VILLAS
FORT WILDERNESS
Hoop Dee Doo Revue
Trail’s End Restaurant Lunch and Dinner


GRAND FLORIDIAN RESORT AND SPA
1900 Park Fare Breakfast and Dinner
WILDERNESS LODGE

Planning on future visits:

MAGIC KINGDOM
Liberty Tree Tavern
EPCOT
World Showcase
Chefs de France

ANIMAL KINGDOM
Yak and Yeti Restaurant
WALT DISNEY WORLD RESORTS

BOARDWALK
Flying Fish


SWAN

WILDERNESS LODGE
Artist Point

DISNEY SPRINGS
The Edison COMING IN LATE 2017!
T-Rex
Wine Bar George COMING IN LATE 2017!
The Polite Pig

2014 Epcot Food and Wine Festival

I had a goal to try 1 of EVERY food item this year. I am happy to report I met my goal! 
  • Beef Tenderloin Tips Berbere Style with Okra, Jalapeños, Tomato, and Pap 
  • South African Bobotie with Turkey and Mushrooms
  • Apple Maple Spice Latte, Hot or Iced 
  • Garlic Shrimp with Roasted Tomatoes, Lemon Myrtle and Rapini 
  • Grilled Lamb Chop with Mint Pesto and Potato Crunchies 
  • Pavlova Crispy Meringue Shell with Fresh Berries and Vanilla Creme 
  • Potato and Leek Waffle with Braised Beef 
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream 
  • Belgian Waffle with Berry Compote with Berry Compote and Whipped Cream 
  • Chilled Coffee featuring Godiva Chocolate Liqueur – $7.50
  • Moqueca de Pescado – Regal Springs Fresh Tilapia featuring Coconut Lime Sauce and Steamed Rice 
  • Crispy Pork Belly with Black Beans, Tomato, and Cilantro
  • Pao de Queijo – Brazilian cheese bread 
  • Cocadas – Brazilian coconut candy 
  • Schöfferhofer Grapefruit – $3.50
  • Beer flight 1: Radeberger Pilsner, BraufactuM Colonia, BraufactuM Palor and Schöfferhofer Grapefruit – $9.25
  • Beer flight 2: Altenmünster Oktoberfest, BraufactuM Roog, BraufactuM Darkon and BraufactuM Progusta IPA – $9.25
  • Canadian Cheddar Cheese Soup 
  • Seared Rainbow Trout with Bacon, Frisee and Maple Minus 8 Vinaigrette 
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce 
  • Beijing Roasted Duck in Hoisin Sauce 
  • Mongolian Beef in Steamed Bun with Chili Mayo
  • Black Pepper Shrimp with Sichaun Noodles 
  • Chicken Potstickers 
  • Mango Green Tea with Popping Bubbles
Recommended Pairing: Mongolian Beef with Tsingato Beer
  • Craft beer snack mix — A sweet and savory blend of nuts, fruits and crackers (included when you purchase a beer at Craft Beers)
  • House-made country pâté with picked carrots and farmhouse bread
  • Muffuletta pinwheels with house-made pickles 
  • Spicy pimento cheese dip with whole-wheat crackers 
  • Beer Flight 1: Sierra Nevada, Kellerweis; Dogfish Head Craft Brewery, Punkin Ale; Shiner Brewery, Wild Hare Pale Ale; and Abita Brewing Company, Purple Haze – $10.25
  • Beer Flight 2: Goose Island, 312 Urban Wheat Ale; Florida Beer Company, Sunshine State Pils; Magic Hat Brewery, Dream Machine IPL; and Terrapin Beer Company, Rye Pale Ale – $10.25
  • Dessert Trio: Passion fruit coconut creamsicle, blueberry lime cheesecake roll, and chocolate espresso opera cake 
  • Guylian Belgian chocolate seashell truffles 
  • Nueske’s® Pepper Bacon Hash with sweet corn, potatoes, hollandaise and pickled jalapeño 
  • Griddled “Yard Bird” with braised greens and house-made habanero sauce
  • Tartelette aux escargots: Escargot tart with garlic, spinach, bacon and parmesan
  • Gratin de crozet de savoie: Wheat pasta gratin with mushrooms and Gruyere cheese 
  • Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes
  • Crème brûlée caramel fleur de sel: Sea salt caramel crème brûlée topped with caramelized sugar 
  • Schinkennudeln: Pasta gratin with ham and cheese 
  • Roast bratwurst in a pretzel roll 
  • Berliner: Yeast doughnut filled with apricot jam 
  • Altenmünster Oktoberfest – $3.25
  • Vegetarian moussaka 
  • Griddled Greek cheese with pistachios and honey 
  • Chicken gyro with tzatziki Sauce
  • Spanakopita 
  • Kālua Pork Slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise 
  • Tuna Poke with seaweed salad and lotus root chips 
  • Artisan cheese plate featuring Cabot Cloth wrapped cheddar, Purple Haze chèvre goat cheese and Cave Man blue cheese 
  • Baked lobster alfredo 
  • Florida grass fed beef slider with pimento cheese 
  • Fresh baked carrot cake with Craisins® and cream cheese icing 
  • Beer flight (featuring 4 4-ounce servings): Samuel Adams Octoberfest, New Belgium Snapshot, Samuel Adams Cherry Wheat and Leinenkugel’s Seasonal Shandy 
  • Fruit & cheese plate – $6.69
  • Lobster and seafood fisherman’s pie
  • Kerrygold® cheese selection: Reserve cheddar, Dubliner with Irish Stout and Skellig 
  • Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard
  • Chilled Irish Coffee featuring Bunratty Potcheen 
  • Kerrygold Irish Cream Liqueur 
  • Ravioli alla caprese: Cheese ravioli, tomato sauce, mozzarella, parmesan and basil 
  • Filetto di pollo, con funghi al marsala: Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread 
  • Cannoli al cioccolato: Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit 
  • Spicy hand roll: Tuna and salmon with Kazan Volcano sauce 
  • Teriyaki gyoza bun: Steamed bun filled with chicken, vegetables and sweet teriyaki sauce 
  • Chirashizushi: Salmon, shrimp, crab and egg served over seaweed salad and ginger rice 
  • Shrimp taco: Fried shrimp, pickled habanero pepper and onions on a flour tortilla 
  • Rib eye taco: Marinated rib eye, roasted chipotle salsa and grilled scallions on a corn tortilla 
  • Sweet corn cheese cake 
  • Dos Equis Beer 
  • Kefta pocket: Ground seasoned beef in a pita pocket 
  • Spicy shrimp roll with cilantro and mint sauce 
  • Baklava 
  • Steamed green lip mussels with garlic butter and toasted bread crumbs 
  • Venison sausage with pickled mushrooms, baby arugula and black currant reduction
  • Lamb meatball with spicy tomato chutney 
  • Beef empanada 
  • Grilled beef skewer with chimichurri sauce and boniato purée
  • Roasted Verlasso salmon with quinoa salad and arugula chimichurri 
  • Kielbasa and potato pierogi with caramelized onions and sour cream 
  • Sauerkraut pierogi with pork goulash 
  • Ensalada de carrucho: Caribbean conch salad with onion, tomato and cilantro 
  • Carne guisada con arroz blanco: Slow-braised beef with Puerto Rican-grown rice 
  • Tostones (fried green plantains with mayo ketchup) 
  • FlanCocho: Vanilla caramel custard with chocolate coffee cake 
  • Croissant Doughnut
  • Fried Chicken Chunks with Dole Pineapple Sweet and Sour Sauce 
  • Dole Whip Soft-serve with Crème de Cacao White 
  • Vegetarian haggis with neeps and tatties: Griddled vegetable cake with rutabaga and mashed potatoes 
  • Fresh potato pancake with smoked Scottish salmon and herb sour cream 
  • Seared sea scallop with spinach-cheddar gratin and crispy bacon 
  • Crannachan: A traditional Scottish dessert trifle with raspberries, toasted oats, and whipped cream
  • Chai Latte with Grey Goose Vodka or Bailey’s topped with cinnamon and whipped cream
  • Lemongrass chicken curry with coconut and jasmine rice 
  • Seared mahi mahi with jasmine rice and “Singa” sauce 
  • Kimchi dog with spicy mustard sauce 
  • Roasted pork lettuce wrap with kimchi slaw 
  • Blackened Chick’n Breast, farro wheat and spicy gumbo sauce featuring Gardein™ Chick’n Breast 
  • CraB’less CraB Cake with pepper slaw and Cajun remoulade featuring Gardein™ 
  • Chocolate-blood orange cupcake with tofu icing 

2013 Epcot Food and Wine Festival



  • Garlic Shrimp with Roasted Tomatoes, Lemon Myrtle and Rapini
  • Grilled Lamb Chop with Mint Pesto and Potato Crunchies 

  • Potato and Leek Waffle with Braised Beef
  • Belgian Waffle with Berry Compote featuring Driscoll’s® Berries and Whipped Cream 
  • Chilled Coffee featuring Godiva Chocolate Liqueur
  • Seared Scallop with Ragout of Tomatoes, Peppers, Hearts of Palm and Steamed Rice
  • Crispy Pork Belly with Black Beans, Onions, Avocado and Cilantro 
  • Altenmünster Oktoberfest 
  • Canadian Cheddar Cheese Soup 
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce 
  • Almond Crusted Blue Cheese Soufflé with Fig Jam 
  • Artisan Cheese Selection: Flagship Reserve Cheddar, La Bonne Vie Triple Crème Brie, Wijngaard Goats Gouda 
    • Leinenkugel’s® Seasonal Shandy, (Summer Shandy/Orange Shandy) 
  • Florida Grass Fed Beef Slider with Monterey Jack and Sweet & Hot Pickles 
  • Florida Shrimp Ceviche with Fire Roasted Vegetables and Micro Cilantro
  • Escargots Persillade en Brioche (Garlic and Parsley Snails in Brioche)
  • Boeuf Bourguignon (Braised Short Ribs in Cabernet with Mashed Potatoes)
  • Crème Brûlée au Chocolat au Lait (Chocolate Milk Crème Brûlée topped with Caramelized Sugar) 
  • Schinken Nudel (Pasta Gratin with Ham & Cheese) 
  • Roast Bratwurst in a Pretzel Roll
  • Apple Strudel with Werther’s Original Karamel and Vanilla Sauce
  • Kālua Pork Slider with Sweet and Sour Dole® Pineapple Chutney and Spicy Mayonnaise 
  • Tuna Poke with Seaweed Salad and Lotus Root Chips 
  • Aulani Sunrise featuring Ocean Vodka
    • Griddled Lobster Tail with Garlic Herb Butter 
    • New England Clam Chowder with a side of Tabasco® 
  • Lobster and Seafood Fisherman’s Pie
  • Kerrygold Cheese Selection: Reserve Cheddar, Dubliner with Irish Stout, Skellig 
  • Warm Chocolate Pudding with Bailey’s® Custard 
  • Guinness Draught
  • Chilled Irish Coffee featuring Bunratty Potcheen 
  • Baklava 
  • Gratinated Green Lip Mussels with Garlic and Herbs 
  • Kielbasa and Potato Pierogie with Caramelized Onions and Sour Cream 
  • Zapiekanki (Toasted Mushroom, Caramelized Onion and Cheese Bread with House-made Ketchup) 
  • Frozen Szarlotka (Apple Pie) featuring Zubrowka Bison Grass Vodka 
  • Dole® Pineapple Fritters 
  • Fried Shrimp with Dole® Pineapple Sweet and Sour Sauce
  • Fried Chicken Chunks with Dole® Pineapple Sweet and Sour Sauce 
  • Orange Dole® Whip 
  • Seared Scottish Salmon with Cauliflower Puree, Watercress and Malt Vinaigrette 
  • Vegetarian Haggis with Neeps and Tatties-Griddled Vegetable Cake with Rutabaga and Mashed Potatoes 
  • Scottish Banoffee Tart with Bananas, Scottish Whisky Toffee, Walkers Shortbread Crumbles and Sweet Cream 
  • Loch Lomond featuring Glenfiddich® 12 year 
  • Kimchi Dog with Spicy Mustard Sauce
  • Lettuce Wrap with Roast Pork and Kimchi Slaw 
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2 comments:

  1. Thomas NiklJune 2, 2014 at 2:04 PM

    You should bump up 'Liberty Tree Tavern' into your upcoming trip - girlfriend and I really liked it when we were there in October 2013. Chefs de France was also very nice at night before/during fireworks.

    ReplyDelete
  2. Nicole OJune 12, 2014 at 9:41 AM

    Thanks! I keep hearing great things about both. We are hoping to go Liberty Tree Tavern on the trip after this one simply because it will be November. I cannot wait! We are going for Food and Wine Festival this trip, so I decided to limit the number of meals. Last year we made the mistake of going to Le Cellier and Cape May Cafe's clam bake on days we "ate around the world" I thought we would pop!!!!! I could seriously go to Disney for a year just eating :)

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