It’s been another great year of awesome meals in and around the Disney parks and at sea on Disney Cruise Line. Here’s my lineup for my best dishes of 2014.
Branzino; Ravello, Four Seasons Orlando
A whole Mediterranean seabass, pan seared, stuffed with bunches of rosemary and thyme along with celery hearts (never knew I liked celery hearts!) served with garlicky Borlotti beans. Phenomenal!
Oak-grilled Blacks Harbour True North Salmon, Flying Fish Café, Disney’s Boardwalk Entertainment District
Luscious sustainable salmon, crispy skinned and perfectly pink married to a Vermouth, dill, caper, and butter emulsion for even more flavor with the added crunch of cucumbers from the Epcot Land Pavilion and a topping of Vidalia onions and fennel.
Leek, Fontina, and Truffle-laced Trofie Macaroni & Cheese; Flying Fish Café, Disney’s Boardwalk Entertainment District
A side of the restaurant’s contemporary version of macaroni & cheese gets my vote for Disney’s best, composed of Fontina cheese mixed with tiny trofie pasta laced with leeks and truffles. Delish!
Flaming Lobster on the Spit; Bull & Bear, Waldorf Astoria Orlando
Undoubtedly the most dramatic dish in all of Orlando! A pre-cooked, whole Maine lobster hanging from a spit, rolled out on a cart, and flambéed tableside.
Below the lobster sits crusty bread that absorbs all the butter and liqueur as it drips off the lit lobster, actually one of the best aspects of the entire dish.
Shellfish Mole; California Grill, Disney’s Contemporary Resort
Atop a fragrant cilantro-lime rice sits lobster, scallops, Gulf shrimp, and sweet potatoes drizzled in not-your-typical Mexican mole. California Grill’s version is almost Indian in flavor and spices and quite spectacular.
Palo; Disney Fantasy
It’s really the entire experience here that wows, but if I had to pick one dish it would be the mascarpone ravioli swimming in a light cream sauce filled with sweet chunks of lobster.
Remy; Disney Fantasy
Again, it’s the entire experience but the king crab topped with salty caviar with a side of crabmeat and baby radishes served with a mother of pearl spoon was exceptional.
Grilled Colorado Rack of Lamb; Napa Rose, Disney’s Grand Californian Hotel® & Spa
Thick, beautiful lamb chops rubbed with Provencal herbs beneath which is a pool of Scarlet Nantes carrot puree rich with butter and cream and Cabernet jus studded with poached whole radishes and flavorful artichoke bottoms.
Club 33; Disneyland® Park
A breakfast at Club 33, Disneyland’s newly renovated private club, was memorable not so much for the food, although a special breakfast meal of eggs benedict was awfully nice, but for the atmosphere and the company of a great group of my Disney peers.
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Cara Goldsbury is the author of The Luxury Guide to Disney Vacations and The Luxury Guide to Walt Disney World Resort. She is Chief Executive Concierge at Glass Slipper Concierge®, a travel agency specializing in Disney vacations, and has appeared as a leading Disney expert on two Travel Channel specials, Disney Splurge! and Disney Royalty. She has also been cited numerous times in national news articles, in such notable publications as Forbes Traveler, as an expert on the Walt Disney World® Resort.
Cara Goldsbury is the author of The Luxury Guide to Disney Vacations and President/Founder at Glass Slipper Concierge®, an Earmarked Platinum travel agency specializing in selling luxury Disney vacations. She has been cited numerous times in such notable publications as the New York Times, AFAR, New York Post, Travel Weekly, and Forbes Traveler, as an expert on Disney Destinations, and has appeared on two Travel Channel specials, Disney Splurge! and Disney Royalty. Cara also serves as a continuing member on the Disney EarMarked Travel Advisory Council, made of 25 travel agency owners at the Platinum and Diamond Level representing the voice of Authorized Disney Vacation Planners.
Wow, the Shellfish Mole at California Grill looks and sounds so yummy! I know what I’ll be ordering when we’re there in July. :o)
It was quite yummy, although I think it may have been a seasonal specialty. I’ll keep my fingers crossed for you that they have it on the menu in July!