![]() Gripes: when I asked for mustard for my croque monsieur, it took about 20 minutes to arrive, but the staff member was very apologetic about the delay. A nice oasis after the brightness of the day outside, which we took full advantage of. We ate in the West Wing, which was cool, dim, and pretty quiet. Since this was our first meal of our trip, I didn’t realize at the time how unusual that was, but I appreciated it even more in retrospect. The soda fountains are exactly as impressive as in the picture (all the decor was! It was lovely!), and (in a rarity for the parks) are free refills. A cast member meets you at the head of the line, and directs you to a numbered kiosk for ordering. They are only letting one group at a time through the doors (and not until the whole party is present), which I believe might be a countermeasure to the confusion. The chaos of the kiosks that others have reported was nowhere in evidence for our visit, so it looks like they’ve smoothed that bump out. I predict that the wait will get slightly more interesting once they open the new Snow White ride, as right now it’s a tad dull, with only the fencing around the construction to look at. They are still testing their Fastpass system, and when I asked the cast member at the front of the queue, he said that they were doing random selection for that, resort guests only. We waited about 40 minutes for entry on a Sunday afternoon, around 1:00. Just thought I’d pop in with an update (as of last week) on some of the features of the restaurant. I asked if there were ever other characters, and was told that there were not. Great, very accurate atmosphere, but lacking in heart.īeast was in his study for photos. I kept thinking about the Chef Mickey experience and how the “show” was better, and how after so much time and emphasis was put into this, there was no show, just atmosphere. Potts, Chip,…I mean, this is Disney! If they had been animatronics or even video in the wall that played “Be our Guest” every 15 minutes, that would have been okay,…characters visiting the tables like Chef Mickeys would have been better, but…there was nothing like that–really. We were really thinking that we would see an enchanted castle with Lumiere, Mrs. The menu was pricey, but not overly so, the atmosphere was great, but the magic? Lacking. Reading this, it sounds like a quick service meal would be a better experience. We just got back from WDW, and were thrilled to get a same day reservation to Be Our Guest. Have you dined at Be Our Guest yet? Leave a comment below and tell us about your experience! The excitement and hullabaloo is well deserved! And while we didn’t get the chance this time to try the kids’ items - well, there’s always next time!Īt this time, I would recommend braving the crowds to get to Be Our Guest. You really feel as though you have stumbled right into the animation of Beauty and the Beast.Īnd beyond that, the food that we have had has been great! The menu, while small, is thoughtful, with flavors that truly capture the French spirit. It’s very clear that Imagineers sunk a huge amount of time and energy to cover every detail imaginable. Recommended Disneyland Restaurants for First-TimersĪnd with that, we were ready to call it a day!ĭesserts and Soups at lunch are the same as they are at dinner, so be sure to check out our EVERYTHING on the menu review to see all desserts and soups! Note that these are a Disney Dining Plan snack credit if you’re dining at lunch!Ī trip to Be Our Guest, whether for lunch or dinner, is an experience and an event.Recommended Disney World Restaurants for First-Timers.Disney World Restaurants Menus & Reviews.Disney World Annual Passholder Discounts.He purchased vineyards in Yountville, Oak Knoll, and Calistoga and later the old Laurent winery. Bruce Markham arrived in the Napa Valley almost 100 years later, and like Laurent, he was looking to start a winery. After Laurent’s death in 1890, the winery continued operating under a succession of owners. In those days, wines were sold in bulk and shipped by train to the east coast. Laurent was one of the largest producers of the California wine boom in the 1880s. Business was good and in 1879 he built a stone cellar that is the heart of our present-day winery. Laurent built his Napa winery in 1874, which started as a modest wooden structure. More Info: Bordeaux immigrant Jean Laurent came to California in 1852 to seek gold but instead founded one of the first wineries in Napa Valley. The tannins remain chewy through to the finish. Elegant and supple on the palate, the juicy plum and cherry fruit flavors are punctuated with cola and black pepper spice. Tasting Notes: Black cherry and cassis aromas are layered with hints of vanilla, mint, and toasted nuts. ![]()
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