New User

Welcome to WDW Today
Wednesday, August 31 2016 @ 06:25 PM CDT

Episode 419 - May Dining Adventures

PodcastEpisode 419 is now available for download.

Sponsored by:

Questions can be emailed to questions@wdwtoday.com or use this form

Show Notes

Hosts: Matt Hochberg, Mike Newell, Mike Scopa, & Len Testa

  • May Dining Adventures
  • ** Apologies for the audio. The internet was not cooperating with us today.
  • Matt and Len discuss when they last ate at the Hollywood Brown Derby
  • Len talks about what he thought was the best value at the Brown Derby
  • Len and Mike Scopa discuss the appetizers we had at Brown Derby
  • The group discuss the entries they had at Brown Derby
  • Mike Scopa rates the Brown Derby as a 7 on a 1-10 scale
  • Len comments on the best the best dessert at Brown Derby
  • Matt and Len had never eaten at Artists Point before while Newell and Scopa have eaten there previously
  • Len discusses the food at Artists Point
  • Len and Matt discuss the server at Artists Point
  • Matt explains how Len and Mike Newell all went to Olivia's for dinner
  • Len talks about the appetizers they ordered at Olivia's

Running Time: 22:23

Episode 419 - May Dining Adventures | 6 comments | Create New Account
The following comments are owned by whomever posted them. This site is not responsible for what they say.
The Grouper is awesome
Authored by: wdwtodayfanclub on Friday, June 06 2008 @ 09:55 AM CDT
The Grouper at Brown Derby is awesome I try to get one Grouper dinner everytime I go to the World!
Its around $28 but its worth every penny in my book. Great atmosphere! And I dont know if they still do this but if you get a alcoholic drink you can get an ice cube that lights up..kinda different my kids thought that was really cool.


We are not Disney nerds, we are enthusiasts
Episode 419 - May Dining Adventures
Authored by: MayorWeaver on Sunday, June 08 2008 @ 08:22 AM CDT
That very finely chopped Cobb Salad is the proper way for that dish to be served. A little weird now, but I'm sure in the 40's that it must have been very chic.

Perhaps when the other half of Pop Century opens they can have a food court with all the weird items that people used to eat. "All canned goods and only a little botulism!" & "Can I get a little victory cabbage with that?"
Artist Point
Authored by: ErwinM on Sunday, June 08 2008 @ 07:16 PM CDT
Unfortunately, Scopa is right on the dessert. The three elements of the Vanilla Bean Panna Cotta are four great tastes that do not taste great together. Vanilla bean panna cotta...check. Chocolate tuile...check, but not with the vanilla panna cotta. Pear poached in port wine...well, if it were up to me, I would poach the pear in brandy (and my wife would also add some ginger to that) instead of port. But regardless, combining the texture of poached pear with the texture of panna cotta is a "what were you thinking?" moment for the pastry chef.

Neither my wife nor I has had this dessert (when we ate there, she had the fresh berry cobbler, and I had something which is no longer on the menu that had a side of ice wine mousse), but when we heard about it on the show, and then went to the menu on AllEars to double check, we both grimaced mightily.

As for availability, getting in for us when we went was not a challenge at all. We had ADRs for a 7-ish seating during a free dining season a couple of years ago, and the place was empty...only one other table was occupied when we got there, and by the time we left, there were still fewer than 10 tables seated.

As for service quality, it seems that the very best wait staff end up at the premier restaurants (be they resort or park), then the second tier fill out the park restaurants, and whoever's left end up at all the other resort restaurants. Artist Point doesn't fall in the first category despite being a 2-credit Dining Plan restaurant, so they unfortunately do seem to get some of the lower quality staff more often than some others do. For our experience, we had a server all to ourselves, and yet what should have been a one-hour meal ended up being closer to two...and given the number of diners, it certainly wasn't a case of the kitchen being swamped.
Artisan Cheese Plate
Authored by: rchristiansen on Tuesday, June 10 2008 @ 12:00 AM CDT
I can second the nomination for the Artisan Cheese Platter. You can order the appetizers from Artist Point at the Bar/Lounge at WL. One evening after our daughter was not quite ready to leave the Cub's Den, we spent an hour at the lounge there. We had a great time, good service and good food. I got the cheese plate with a glass of red wine. Good times.