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March 12, 2017

BeaverTails

Gary Cruise banner

About a month ago Carol and I enjoyed a Canadian delicacy at FebFest, a winter carnival that takes place in our city every year.

FebFest

Our downtown transforms into a winter wonderland as residents enjoy the outdoor skating rink behind City Hall.

FebFest Hockey

There are hockey and curling games to watch.

FebFest Ice Sculpture

FebFest Ice Sculpture

There are ice sculptures to enjoy.

But the best thing of all – there are BeaverTails!

FebFest BeaverTail Kiosk

FebFest BeaverTail

Do you remember when they sold BeaverTails at EPCOT? Weren’t they delicious?

No, no . . . I’m not talking about the big flat tail from that large toothy rodent! I’m talking about a tasty deep fried pastry which originated in Canada! A piece of dough, about the same size and shape as a beaver’s tail, is deep fried to a golden brown then either dredged in sugar and cinnamon or topped with something gooey and sweet!

BeaverTails products

They are always fresh, never pre-cooked. Your BeaverTail will be in your hand about 20 seconds after it leaves the fryer! Hot and delicious!

FebFest Menu

There are similar pastries sold in other areas, referred to by such names as fried dough or elephant ears, but somehow none of them sound as appetizing to me as a BeaverTail! It’s another uniquely Canadian food!

We unusually eat them outdoors and in the winter so I suspect that the contrast, cold weather and a hot snack, really enhances our enjoyment. I prefer the original BeaverTail, dredged in sugar and cinnamon. That's probably a good thing because I'm a very sloppy eater and Carol would never allow me to try one covered with all that runny, gooey stuff!

BeaverTails were first sold in Killaloe, a small Ontario town about 100 miles north of the city Carol and I call home.

Killaloe

It was 1978 when Grant and Pam Hooker sold their first pastries at the Killaloe Craft and Community Fair. They were an instant hit! It wasn’t long before the Hookers were busy every weekend, traveling all over eastern Ontario selling their delicious hot pastries at festivals and county fairs.

Two years later, the Hookers opened up the first BeaverTails store at the Byward Market in nearby Ottawa.

BeaverTails Byward Market Store

It was an instant success!

President Obama at the Byward Market

President Obama stopped at the Byward Market for a BeaverTail in February 2009.

Soon BeaverTails were selling like crazy along the world’s longest skating rink. Every winter Canadians enjoy skating along a 7.8 kilometre (4.8 mile) stretch of the historic Rideau Canal as it winds its way through downtown Ottawa.

Rideau Canal Skateway

Usually it is frozen by early January and ploughs and zambonis are used to keep it clean and fresh for skaters until the end of February. Food trucks and refreshment kiosks are a common sight on the ice along the sides of the canal and the BeaverTail stand always has the longest line of skaters waiting for a delicious treat!

Rideau Canal BeaverTail Kiosk

Today there are more than a hundred BeaverTail outlets across Canada; most of the permanent stores are in high traffic tourist areas.

BeaverTail Mobile Kiosk

BeaverTail Truck

There are mobile units and food trucks that travel to festivals and events, like the one Carol and I bought our pastries from a few weeks ago at FebFest!

You can find BeaverTails at most ski resorts in Canada.

BeaverTails at Mont Tremblant
Mont Tremblant in Quebec

Grouse Mountain
Grouse Mountain, Vancouver BC

You can buy BeaverTails at Niagara Falls.

BeaverTails Niagara Falls

You can buy BeaverTails in Dubai, Tokyo and South Korea.

BeaverTails Japan

BeaverTails Japan Menu

But you can’t buy a BeaverTail at EPCOT. What’s with that?

What do you think folks? Does Disney need to bring back the BeaverTail?

November 8, 2015

From the Tickle Trunk – Disney Recipes Part II

Gary Cruise banner

A few weeks ago we began a culinary tour of Disney Parks and Resorts courtesy of some old copies of Disney Magazine! Have you tested any of those Disney recipes yet?

Let’s pick up our tour right where we left off!

In the Fall 2004 issue we find instructions and pictures for:

1. Panna Cotta – Palo, Disney Wonder and Disney Magic
2. Monterey Clam Chowder – Pacific Wharf Café, Disney’s California Adventure
3. Nut-Crusted Salmon – Boma, Disney’s Animal Kingdom Lodge
4. Jungle Julep – Tahitian Terrace, Disneyland
5. Grapefruit Cake – The Hollywood Brown Derby, Disney-MGM Studios

Don't forget to click on each of the pages to see a larger, more readable version. You’ll definitely want to write some of these recipes down!

Disney Magazine Fall 2004 pg 75

Disney Magazine Fall 2004 pg 76

Disney Magazine Fall 2004 pg 78

That Panna Cotta served at Palo is absolutely wonderful . . . and it’s now served at Palo on all four of the Disney ships! If you’re not familiar with Palo, it’s a very upscale adult-only dining experience and is well worth the very reasonable $30.00 up-charge for either brunch on sea-days or dinner every day. Reservations go quickly, so book early!

And the Grapefruit Cake at the Hollywood Brown Derby is a dessert you must try. I always have the Cobb Salad which is a meal in itself, then follow with Grapefruit Cake! Very light, very tasty!

From the Winter 2004 issue you might like to make:

1. Banana Bread Pudding - Boma, Disney’s Animal Kingdom Lodge
2. Orange-Glazed Baby Carrots – Chef Mickey’s, Contemporary Resort
3. Mashed Boniato Potatoes - The Hollywood Brown Derby, Disney-MGM Studios
4. Sweet Potato-Hazelnut Gratin – Artist Point- Wilderness Lodge
5. Cranberry-Orange Scones – Storytellers Café, Disney’s Grand Californian Hotel

Disney Magazine Winter 2004 pg 76

Disney Magazine Winter 2004 pg 77

Disney Magazine Winter 2004 pg 78

Some words were just made to go together . . . and three words that fit each other extremely well are banana, bread and pudding. I’ve sampled the Banana Bread Pudding at Boma and at ‘Ohana. I couldn’t decide which I liked best, so I tried them both again . . . and again . . . and again. There’s no clear winner so I’ll just have to keep tasting! Honourable mention for Ger's Bread & Butter Pudding at Raglan Road. It’s delicious too!

And finally, from the Spring 2005 issue:

1. Thai Noodle Bowl - The Hollywood Brown Derby, Disney-MGM Studios
2. Beef Stroganoff – Yacht Club Gallery, Yacht Club Resort
3. Creamed Spinach – 1900 Park Fare, Grand Floridian Resort & Spa

Disney Magazine Spring 2005 pg 74

Disney Magazine Spring 2005 pg 75

I haven’t tried any of the dishes from the Spring 2005 issue, but we will be at Walt Disney World when this blog is published and we have dinner booked at 1900 Park Fare during that trip. I’ll probably give that Creamed Spinach a try!

Do you use any Disney recipes at home?

We do! The Hoop-Dee-Doo Cornbread from Trails End Restaurant at Disney’s Fort Wilderness Resort and Campground. Carol does not normally like corn bread, but she really enjoys it at Fort Wilderness and prepares it at home quite often. Yum!

Disney is normally very happy to share recipes, so if there is a dish you particularly enjoy, ask your server if the recipe is available. They are often pre-printed for guests who ask.

Don’t forget, many of them (including that corn bread I mentioned above) are already listed on AllEars.net HERE!

You and your family can still enjoy a taste of Disney, even when you're not there!
Have fun whipping up your favourite Disney dish at home!

January 4, 2015

Favorite Disney Snacks

Gary Cruise banner

Have you ever picked up a snack at one of the Disney parks, taken a bite and immediately thought, "Wow! This is good! I wish I had discovered this years ago!" That has happened to Carol and I quite a few times over the years and we've "discovered" a few favorites!

There is a vast, and ever-changing selection of food choices at Walt Disney World and we often discover new choices. Here are a few of our current "faves".

Pork Egg Rolls
Animal Kingdom is our favorite spot for egg rolls. We usually arrive at Animal Kingdom early in the morning, enjoy a safari ride and a few other attractions and then head back to Fort Wilderness for the afternoon. The quick service counter at Yak & Yeti is often our last stop before we leave.

Egg Rolls

In our opinion, the pork egg rolls they serve are the best at Walt Disney World. An order of 2 egg rolls costs $4.49 and is just enough for a light lunch.

Carrot Cake Cookie
This dessert delicacy can be found at the Writer's Stop in Hollywood Studios. Many people walk right past the Writer's Stop and don't even notice it as they rush from one attraction to the next. It is just past the Sci-Fi Dine-In Theater, on your right as you make the turn from Commissary Lane onto the Streets of America.

The Writers Stop

Once you are inside you might not even notice the cookies in the display case. Don't pass them by though! Wow, are they good!

Carrot Cake Cookie display

On our trip to The World in October 2014 we also saw the Carrot Cake Cookie at Sweet Spells, between Starring Rolls and Villains in Vogue.

It's a tasty cookie sandwich! Two moist cookies with a wonderful carrot cake texture and flavor are held together by a sweet cream cheese icing.

Carrot Cake Cookie

Carrot Cake Cookie

Oh boy! A taste of heaven for $3.99 - or one snack credit on the Disney Dining Plan.

Citrus Swirl
Looking for a tasty alternative to Dole Whips? Tired of those long lines at the Magic Kingdom's Aloha Isle? Head on through Adventureland to the Sunshine Tree Terrace.

Sunshine Tree Terrace

Turn between the Tiki-Tiki-Tiki Room and Aladdin's Flying Carpets and find a tasty frozen treat - have a Citrus Swirl! There is seldom a line and Carol just loves them! The Disney Food Blog describes the Citrus Swirl as: "A bit like a creamsicle, this chilly snack twists vanilla soft-serve with a sweet-tart frozen orange juice." Carol describes it as: "Yummy, my favourite treat!"

Citrus Swirl

(Sometimes I wonder if it might be the Orange Bird merchandise that attracts Carol to the Sunshine Tree Terrace - she has an impressive collection of Orange Bird trinkets and treasures!)

I like the pineapple float from Aloha Isle, pineapple soft-serve ice cream with real pineapple juice ($4.99).

Aloha Isle

Pineapple Float

I pick up a float while Carol buys her swirl ($3.79). I stir, and stir, and stir as I make my way back to the Sunshine Tree Terrace to meet Carol. By the time I get there it's like a very thick milk shake . . . I sip it through a straw. Nice!
Caution - brain freeze zone!

Citrus and Pineapple

Croissant Doughnut (Cronut)
Try this next time you visit EPCOT. The Refreshment Port, on the right as you head toward the Canada Pavilion, sells them.

The Refreshment Port

Look for the "Croissant Doughnut" on the overhead menu.

Overhead Sign

Imagine a moist croissant texture inside, a slightly crispy doughnut exterior, all dipped in cinnamon-sugar . . . a taste of heaven for $4.69!

Croissant Doughnut

The first time Carol and I tried a cronut we bought one and split it. That's not likely to happen again . . . they are too good to share!

Churros
Have you tried the Churros in Frontierland? A churro is a long thin doughnut or cruller, light and bubbly on the inside, slightly crispy on the outside. They are dipped in cinnamon-sugar and served warm.

Churro

Churro

What's not to like? Look for the wheeled cart along the Rivers of America in Frontierland. This tasty treat will cost you $4.00 or one Disney Dining Plan snack credit.

Be careful around the churro cart! Last February Carol's parents, John and Sybil, were sharing one of these deep-fried treats. They broke it in half and Sybil had taken one small bite when a sea gull swooped down and snatched it out of her hand. The brazen bird landed about thirty feet away and defiantly gulped it down while we watched!

Werther's Caramel Corn
The Werther's Shop in the Karamell-Küche at EPCOT's Germany Pavilion is a dangerous spot!

Karamell-Küche

When it opened in 2010 it was the only free-standing retail location for Werther's in the world and, to the best of my knowledge, it remains the only spot in the world where you can buy fresh, warm Werther's Caramel Corn.

Caramel Corn

The second you walk in the door the aroma grabs your attention! Every day cast members are busy making fresh caramel confections, including caramel apples and popcorn, caramel-drizzled cupcakes, rice krispie treats, cookies, strawberries, and much more. Wow!

Caramel Corn

I'm not sure who it was that first said, "You can't eat just one!" But I'd be willing to bet that they were eating warm Werther's Caramel Corn at the time. Only $3.99 or $5.99 for a bag full of bliss! Buy the large one - you'll be glad you did!

Mickey Sandwich Bar
Everyone loves the classic Mickey Bar, officially named "Mickey's Premium Ice Cream Bar" - a Mickey shaped piece of ice cream dipped in milk chocolate. But have you ever tried a Mickey Sandwich Bar? You will see it on the vendor carts in all the parks, they call it "Mickey's Ice Cream Sandwich".

Mickey Sandwich

It is very similar to the classic Mickey Bar, but the Mickey shaped ice cream is clad in two soft-textured chocolate wafers.

Mickey Sandwich

Mickey Sandwich

It has a much stronger chocolate flavor; just the thing for a choc-o-holic like Carol! (I'm not a chocolate fan, so I prefer the milder flavor of the dipped version!) Either bar will cost you $4.00 and is sure to refresh you while you wait in the blazing sun for that three o'clock parade!

Mickey Sandwich

Italian Sausage
My final item, sausage-in-a-bun, is not really a snack, it's more of a light lunch . . . if you haven't tried it, you really should! It's worth stopping for!

Min & Bill's Dockside Diner is the place for this simple delicacy! Along the shore of Echo Lake, in Hollywood Studios, is a quick service restaurant disguised as a boat. That's Min & Bills!

Min and Bills

Min and Bills

They prepare your snack as you wait. You can watch as they trim a bit off the end of a fresh, tasty French bread stick then use a special little machine to remove a tube of bread from the center of the baguette.

Min and Bills machine

This hole is stuffed full of sauteed onion and green pepper along with a mild Italian sausage. Dee-lish! The sandwich is served with a teensy-weensy bag of potato chips and costs $9.19. Here's a money saving tip - ask them to "Hold the chips." and they will knock $2.00 off the price. The sandwich with no side is $7.19. It's a nice option when you're looking for a light lunch.

Sausage on a bun

They also serve a similar sandwich in a Pretzel bun, the center of the bun is removed and stuffed with a frankfurter and Dijon mustard. Sometimes they are a bit generous with the mustard; I recommend that you ask for the mustard "on the side." The frankfurter is $8.29 (or $6.29 without that ittsy-bittsy bag of chips).

So that's it folks . . . our short list of "favorite snacks". There are plenty of other choices too, turkey legs, caramel apples, pretzels, popcorn, etc., etc.

What is your favorite Disney snack?

February 23, 2014

A Taste of Northern Italy on the High Seas at Palo

Andrew Rossi

The Disney Cruise Line delivers the same high quality, service, and entertainment that you would expect at one of the Disney theme parks to help create a truly magical experience at sea. Although the Magic, Wonder, Dream, and Fantasy share some common traits, they each have their own unique style and charm and offer different experiences for their Guests. Being newer and larger ships, the Dream and Fantasy were able to improve and expand upon many of the features of the Magic and the Wonder.

Dream_Aft.JPG

Having just recently cruised aboard the Dream, I am continually amazed by the sheer size of the ship and yet attention is still paid to the tiniest of details. Whether it is the staterooms, shops, clubs, or restaurants, everywhere there are examples of the great theming and storytelling that make cruising with Disney so special.

Dream_Atrium.JPG

Of course, no cruise would be complete without food and the Disney Dream offers plenty of options to choose from. One of the unique features of Disney Cruise Line is the concept of rotational dining. Rather than having just one main dining room, aboard the Disney ships each night offers something different as you move between three completely distinct dining experiences. Aboard the Disney Dream, the first of these restaurants is Royal Palace, which draws its inspiration from classic Disney films such as Cinderella, Snow White and the Seven Dwarfs, Sleeping Beauty, and Beauty and the Beast, and offers diners a French-inspired fare.

Royal_Palace.JPG

Next is Enchanted Garden, which takes its cue from the beautiful gardens of Versailles and features a menu of continental European cuisine in a setting that magically transforms from day to night throughout the course of the meal.

Enchanted_Garden.JPG

Finally there is Animator's Palette, which may provide the most unique dining experience of them all. Unlike its sister ships, the Magic and Wonder, Animator's Palette aboard the Dream does not transform from black and white to color during the course of dinner. Instead, the dining room is magically submerged under water and throughout the meal Guests have the opportunity to interact with Crush the sea turtle from Pixar's Finding Nemo all while enjoying a menu of Pacific Rim cuisine.

Animator_Palate.jpg

If you are looking for something a little more special, however, the Disney Dream also offers two additional dining experiences for an extra cost. While Palo (an additional $25 per person) highlights the elegance of northern Italian cuisine, Remy (an additional $75 per person) provides diners with an array of gourmet French-inspired dishes. Both of these restaurants are the equivalent of a Signature restaurant at Walt Disney World, providing unparalleled service in an upscale atmosphere with beautifully-presented dishes made with the freshest ingredients. While I have yet to try Remy, Palo is an absolute must-do whenever I am on a Disney cruise.

Palo_Entry.jpg

Atmosphere:
Located high above the sea on deck twelve, Palo offers tremendous ocean views in an elegant setting. The name Palo actually refers to the long poles used by gondoliers in Venice and it is easy to see this Venetian influence throughout the restaurant.

Palo_Dining_Room2.JPG

The dining room features a warm color palette of gold and red highlighted with subtle touches of blue and green.

Palo_Dining_Room1.JPG

As soon as you enter the restaurant your eyes cannot help but be drawn to the magnificent light fixture hanging overhead, which has a look reminiscent of the iconic glass creations of Murano (a small island less than a mile north of Venice).

Palo_Lighting.JPG

One of the most distinctive features of Palo are the beautiful paintings of Venice that adorn the walls, all of which were custom-made for the restaurant.

Palo_Dining_Room5.JPG

The painting help add a splash of brighter colors that really make them pop against the more subdued tones throughout the rest of the dining room.

Palo_Dining_Room3.JPG

The low-light of the dining room combine with the richly upholstered furniture, lush carpeting, and warm dark wooden paneled walls to create a very upscale and romantic setting. Although larger than its counterparts on the Magic and Wonder, Palo aboard the Dream still has a limited seating capacity with tables that are spread out to make for a quiet and more intimate dining experience. On a cruise ship that certainly caters to families and children, Palo proves that it can appeal to adults as well.

One feature on Palo aboard the Dream that is not found on the Magic and Wonder is a private dining room that even includes a window into the restaurant's kitchen.

Palo_Dining_Room4.JPG

Of course, one of the aspects of Palo that the restaurant is best known for is its tremendous ocean views. Throughout the dining room, every table has tremendous view. This is thanks not only to the floor-to-ceiling windows, but also tiered seating that places diners at the back of the dining room on a higher level than those closer to the windows.

Palo_Window_Seating.JPG

Palo_Window_Seating2.jpg

No other dining location aboard the Dream, save for Remy, can match the majestic vistas offered at Palo. This setting alone really helps set the tone for a truly memorable dining experience.

The Menu:
Palo specializes in fine northern Italian cuisine, featuring classic dishes presented with a bit of a contemporary twist. There is certainly no shortage of options on Palo's menu. In fact, the most difficult decision you will have to make is which of the delectable dishes you want to order. This starts with the appetizers which include Tuna Carpaccio brushed with the chef's special lemon olive oil, Mozzarella and Plum Tomatoes topped with balsamic dressing, Sicilian Pesto Marinated Grilled Shrimp served atop a mussel, crab and cherry tomato ragu, Grilled Portobello Mushroom served over polenta and topped with a roasted shallot sauce, Fritto di Calamari served with deep fried cherry peppers, a Fresh Arugula Salad with choice of Palo's dressings, Tuscan White Bean Soup with prosciutto and parmesan cheese, and Cioppino, a traditional Italian tomato fish stew with calamari, clams, shrimp, and halibut.

The next course is the pasta dishes as well as risottos. First is the Risotto di Mare featuring a saffron risotto served with fried zucchini, shrimp, mussels, and clams. There is also the Wild Mushroom Risotto topped with freshly-shaved parmesan and a chianti reduction. For pasta there is the Lobster and Mascarpone Ravioli with a light white truffle sauce, Chianti Braised Beef Ravioli tossed in a rich red wine reduction, Gnocchi con Gorgonzola e Asparagi served with gorgonzola sauce and asparagus, Pappardelle con Aragosta featuring lobster, parsley, and fennel with chili and a fresh tomato sauce, and Penne Arrabbiatta with a spicy fresh tomato and basil sauce topped with grilled shrimp.

Then, after all this, come the entrees. For Pesce (seafood) dishes there are the Grilled Sea Scallops accompanied by borlotti beans and pancetta topped with a tomato sauce, Rombo al Finocchio, a pan seared turbot served with fingerling potatoes, porcini, pancetta and fennel with walnut butter, Branzino in Cartoccio featuring sea bass with spaghetti-cut vegetables and a ginger-orange glaze, and Grilled Tuna Piemonte atop a truffle-infused potato risotto with garlic marinated artichokes. The Carne (meat) offerings include Pan-Seared Calves Liver served on a polenta cake with caramelized apples and onions, Fagotti di Petto di Pollo, a baked chicken breast filled with ricotta, basil, and red peppers served with a pinot grigio reduction, Osso Buco, a slow roasted center-cut veal shank with risotto Milanese, Oregano and Parmesan Crusted Rack of Lamb with roasted shallots, baked Roma tomatoes, potato pave, and herb jus, and the Beef Tenderloin Palo topped with either melted gorgonzola cheese or Palo's signature red wine sauce (or with both served on the side).

With all this food you might find it difficult to save room for dessert, but you definitely want to make sure that you do in order to try Palo's signature dessert, the Chocolate Soufflé. In addition to this, other desserts include Palo's Homemade Tiramisù, Panna Cotta with strawberry-basil sorbet, Pistachio Cake with amaretto cream and hazelnut meringue, Layered Chiffon Cake glazed with ganache, and Zabaglione with berries.

For my meal I chose to start with the Cioppino. With so much food to come, this fish stew was a nice lighter option to start the meal. Although Italian in name, this dish actually originated in San Francisco. It was the creation of an Italian immigrant fisherman who made it from whatever seafood was leftover when the boats returned from sea. The presentation of the dish was absolutely stunning and the amount of seafood very impressive. The stew included shrimp, calamari, halibut, clams, and mussels. It was not a stew in a traditional sense, but rather more like seafood garnished with a light broth. The broth itself was tomato-based, its flavor enhanced with garlic and basil. Although light in consistency, it provided a tremendous amount of flavor that paired perfectly with the fresh seafood.

Palo_Seafood_Stew.JPG

The next course was the pasta dish, for which my server highly recommended the Chianti-Braised Beef Ravioli. I decided to go with his recommendation and I was certainly not disappointed. Whereas the Cioppino was served in a very light broth, the ravioli came in a rich red wine reduction; this is what absolutely made the dish. This pasta dish was just the perfect size since it was a far heartier offering than the fish stew. The ravioli themselves were cooked perfectly al dente and the beef was very tender and flavorful. The red wine reduction stole the show with a rich flavor that really popped, but at the same time still complimented the beef very well. This is a perfect example of how Palo can take a common dish like beef ravioli and give it a completely unique and contemporary spin.

Palo_Ravioli.JPG

When it came to the main course I was torn between so many options, but I finally settled on the Osso Buco since it is a dish that I had never tried before. Osso Buco is Italian for "bone with a hole," a reference to the marrow hole at the center of a cross-cut veal shank. The distinguishing feature of this dish was its incredible flavor. The veal shank is slow roasted in white wine and broth so that it absorbs a tremendous amount of flavor. Extremely juicy and tender, the veal literally fell apart at the touch of a fork. The veal was then topped with a tomato sauce that added even more flavor to the dish. Accompanying the veal was a rich and creamy risotto. Risotto Milanese is prepared with beef stock, cheese, and then colored with saffron and its creamy cheesiness was a nice contrast to the veal, but it was also very filling. The hardest part was not eating too much in order to save room for dessert.

Palo_Oso_Buco.JPG

The reason for pacing yourself throughout the meal and saving room for dessert is Palo's signature dessert (if not its signature dish), the Chocolate Soufflé. If you are dining at Palo, this is one dish that you absolutely cannot miss. It is no stretch to say that this is one of the best desserts that I have had in any restaurant anywhere. Upon being seated at your table, you are asked if you will be ordering the soufflé for dessert since each are cooked to order and take the duration of your meal to prepare. Presentation is a major component of this dessert as, at the table, your server will puncture a hole at the top of the soufflé and then pour in the chocolate and vanilla sauces. There is nothing not to like about this dessert. Served piping hot, this is extremely rich and decadent and comes served alongside a scoop of vanilla gelato, which provides a light and refreshing contrast. Even after all the food you have throughout the course of your meal, you cannot help but eat this entire dessert.

Palo_Chocolate.JPG

Service:
This is yet another area in which Palo excels. To be fair, no matter where you are dining aboard the Disney Dream the service is tremendous but Palo takes this service to an entirely different level. Your server is always there for you, the smaller size of the restaurant meaning that each server has fewer tables to wait upon. This also means that each server can really take their time to get to know you and get a sense of what types of dishes you would like to try. In the times that I have dined at Palo, I have had multiple servers bring out additional dishes that I did not even order because they thought that it would be something I might like to try. One time I even had a server who said, "Just let me take care of you" and proceeded to bring out dish after dish without me even choosing anything from the menu. Another quality of the service at Palo is that they really allow you to take your time and enjoy your meal at a relaxed pace. It is not uncommon for a dinner here to last anywhere from two and a half to three hours, so be sure to plan accordingly. Dinner at Palo is more than just a meal, it is meant to be an experience and the service and pace of the meal both contribute to allowing you to enjoy every dish and drink to the fullest extent.

The Overall Experience:
With the meals on a cruise included in the price, some might question whether paying the extra $25 to dine at Palo is worth it. My answer to this is absolutely yes. While Royal Palace, Enchanted Garden, and Animator's Palette are all very good in their own right, Palo is at an entirely different level. Everything about the dining experience, from the elegant atmosphere to the northern Italian-inspired cuisine to the attentive service, is of the highest quality. With a prime location on deck twelve, the views are unmatched by any of the other dining locations aboard the ship. Meanwhile, its smaller size makes for a much quieter and more intimate dining experience. If you are looking for a romantic night out or for a little alone time away from the kids, there are few better places to go aboard the Disney Dream. It is unquestionably one of the best dining experiences I have had at anywhere on land or on sea.

See past restaurant reviews by guest blogger Andrew Rossi.

Check out Reader Reviews of the Disney Dream's Palo and post your own too!

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About Dining

This page contains an archive of all entries posted to All Ears® Guest Blog in the Dining category. They are listed from oldest to newest.

Castaway Cay is the previous category.

Disney Dream is the next category.

Many more can be found on the main index page or by looking through the archives.