Twas a quickie trip in honor of our WDW wedding/honeymoon roughly a year prior. Here are the recaps in my wife's voice, with a few modifications from me.
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Friday 9/19 got in evening-ish, dinner at Narcoosee's
We started our meal with a glass of Iron Horse Fairytale Cuvee for each of us, since this was our official wedding anniversary celebration. These glasses of sparkling wine were complimentary from our server, which was a very nice gesture.
I was disappointed to see how much the Narcoossees menu had changed since April 2002, our last dinner there. My favorite thing was the cornmeal fried oysters, which had disappeared to be replaced by lobster & crabcakes. These cakes were mostly filler, and had big chunks of shell in them, so naturally I was unhappy with this selection. Andy had the Narcoossees chowder, which was fine, but not as good as his usual choice of the butternut squash & blue crab soup.
For our entrees, I had the grilled filet mignon with potato gratin and mushroom shallot ragout, and added a steamed Maine Lobster tail. I loved this dish the potato gratin was so cheesy & decadent, and the filet mignon was so tender and rare that it just melted in my mouth. Great selection! To drink, I had a glass of '98 Marcelina Napa Cab.
Andy had the seared jumbo scallops with summer garden vegetable couscous, lemon dill butter and chive oil. He was also pleased with his choice, which was obviously much lighter than mine. Andy really enjoyed the couscous, which he thought was very interesting and paired well with the scallops. He chose a 2000 Hartford Sonoma Coast Pinot Noir.
For dessert, we split a triple chocolate terrine. Our waiter was upset that we only wanted to share one dessert, and I couldnt figure out why, except that when we delivered it, he told us that the gentleman at the table behind us (who had left) had bought our desserts. This was so nice of him, and yet another example of the magic that Disney seems to work on EVERYONE!
Saturday 9/20 Lunch at Beaches & Cream
We each had a cheeseburger & fries, with a butter pecan ice cream shake, and paid for these with our Disney Visa certificates again! Fast meal that's surprisingly good. Andy felt he should have ordered fruit instead of fries, though.
Saturday 9/20 Dinner at Victoria & Albert's Chef's Table
When we entered V&As, we were greeted by Keith, who we remembered from our wedding reception. He is a memorable character, so it was good to see a familiar face again.
We were seated in the kitchen, just as usual, and noticed that the seating had changed to a long French oak table. They also have new glasses, the Riedel Vinum series (I gave Andy these glasses for Christmas!), and Chef Scott told us that they would be changing their flatware shortly, as well.
Dinner began with a bang, as we each given a plate with four amuses bouches. There was a small brioche, with Osetra caviar, boiled egg, onion, and crème fraiche. My favorite! We also had a Colorado buffalo appetizer, some fresh and delicious Ohio tomatoes (and I dont like tomatoes, but I liked these!), and my 2nd favorite, which was the crab stuffed fried squash blossom. These were paired with an Argyle Brut, and it was our first time ever meeting Chef Scott, in all our times there! The first dinner there in 2000, we had Chef Thomas and Chef Jason, then Chef Jason on our 2 trips last time. Chef Scott was very nice and friendly, but I think that we just clicked more with Chef Jason. He is younger, and had just recently gotten married on our last visit, so we had more in common with him.
Next came the Applewood roasted African Pheasant with cider vinaigrette for Andy, which was absolutely amazing. I loved this dish! They always think that the men like meat and the women like anything else, which is the only irking thing about the Chefs Table. My dish was a Maine lobster cannelloni in jicama with carmellini beans. This was very good, but it was a cold dish, and I think that I just preferred Andys to my own. It was still amazing, in comparison to anything else, but that pheasant was superb!
For the next course, we both had the petit poulet with Scottish chanterelles, mushroom flan, and foie gras. That foie gras was outstanding it just melted away in our mouths, and was done so perfectly. Every time I eat a well-prepared foie gras, I am just astunned that such a food even exists. I saved the piece of foie gras for last, and ate it very slowly, not even chewing, just letting it melt away. Heavenly This was paired with a Villa Antinori Chianti Classico Riserva 2000, which was good but not spectacular.
Then came the soup course, and mine was the sweet potato almond cream. Any time V&As does a cream soup, it is guaranteed to be absolutely the best soup in the world. This was really amazing, just so creamy and smooth, and had the faint sweetness of sweet potatoes. Andys soup was a duck consommé with fresh tortellini. I liked the consommé itself, but found the tortellini to be very starchy and bland. Andy, on the other hand, felt that the tortellini was a bit too peppery, but he enjoyed having the light consommé, rather than the heavier cream soup. We both liked my soup more, though.
Next came the Canadian swordfish with Ohio corn and crawfish, paired with a Napa Wine Company Pinot Blanc 2001. The swordfish was very well done, not dry at all, and not too overcooked. By this time, I was getting really full, so I was feeling stuffed! But I still enjoyed it very much, though I thought the sauce was a bit too creamy for me to handle just then! Andy loved the corncake here, which he thought may have been from roasted corn, and he enjoyed the contrast of the smokiness of the corncake with the Nantua sauce. I, on the other hand, found the corncake a bit too bland, but I will admit that my tastebuds were spoiled after the caviar and foie gras, and I was feeling too full to enjoy it to the fullest extent.
This was followed by a terrine of sorbet, with musk melon, strawberry, and watermelon sorbets. The musk melon sorbet was delicious, but both it and the watermelon were frozen too hard they just cracked and shot off instead of being scoopable.
About this time the maitre d, Manuel, came back to greet us, and apologized for not recognizing us right away. He had escorted me to the bathroom earlier, and I think that must have clicked something for him, because he remembered that I had been sick on the night of the reception (what a great memory for me!) and that we had to rush a bit to get on the yacht. It felt really good to be recognized we felt like we were somewhat regulars
The sorbet was followed with the main course, herb crusted Jamison farm lamb with heirloom tomatoes, grilled prime filet with sweet onion puree, and a burgundy reduction with abalone garnish. There was also a little nest of noodles surrounding pureed potatoes, and this was my favorite part of the meal. Andy enjoyed the prime filet, which was rare and very tender, but at this point, I was still too full!
The cheese course came next, and we cannot remember the second cheese! It was like a brie, but had more flavor. The other cheese was a Vacherin Fribourgeois, which was tangy, but not too biting. Andy liked the fig chutney that came with it.
After the cheese course, we had asked them to pause dinner, so that we could go watch the Magic Kingdom fireworks. This would be our last time watching the show, since they are changing it in October, and Saturday night was the only night the fireworks were being shown during our trip.
Keith escorted us outside, and we walked out to the marina for a perfect view of the castle. The white walls of the marina were just COATED with mosquitoes. I have never seen anything like it there was more black than white showing. It was truly crazy, and I am so glad that I had on hose and my sweater, to keep them off of me!
We just stood there for a while, watching the fireworks explode, listening to the music, and thinking how perfect it all was. Then it was over, and time to go back to dinner.
We got back, and the upside-down coffee pot had finished brewing, so we each had a cup of their coffee. This is the only coffee I drink, but I really enjoy it, so this is always a treat for me. The pre-dessert (can you imagine?!? PRE-DESSERT!) was served, and it was a puff pastry with raspberry mousse, topped with fresh raspberries and whipped cream, and a slice of rich chocolate torte and fudge ice cream. These were both delicious, but I enjoyed the raspberry dish a bit more, since it was lighter and tart.
The wine served with this was a Selaks Gewurztraminer-Riesling ice wine, Marlborough 2002, and it was truly excellent. Sweet, but not too thick or syrupy.
For our actual dessert, Andy had the caramelized banana gateau, and I had the Hawaiian Kona chocolate soufflé. I had requested about a week ahead of time the passionfruit mousse with orange-scented chocolate purse as my dessert, so I was disappointed that I didnt get this, since Chef Jason had told us last time that this was an easy request and one that would not be a problem. More on this later
After dessert, we were so stuffed that we paid for dinner, then waddled out to Sago Cay and upstairs to our room!
Sunday 9/21 lunch at San Angel Inn
At 11:00, we headed to Mexico, because we wanted to eat at the San Angel Inn for lunch, but they didnt open until 11:30 so we just hit the Maelstrom for a second ride and then waited around Mexico.
We were seated at the San Angel, and got a table right on the water, looking down at the boats floating by. This was very peaceful, and Id been wanting to eat there, just for the atmosphere. We began with the Queso Fundido, an appetizer for two, with was basically flour tortillas, filled with cheese and a little bit of sausage. They were pretty good, but a bit bland and floury the filling wasnt strong enough to overpower the taste of the flour tortilla. For my entrée, I had the Plato Mexicano, which was a beef taco, chicken enchilada, and cheese quesadilla. I was a little disturbed by this, because, from my past experience with Mexican food, I thought that these 3 things would be fairly different from each other. However, everything tasted exactly like the one before it, with a different filling. They were all served with the soft, white flour tortillas, and seemed to be cooked the exact same way, except for the fact that one was stuffed with chicken, one with beef, and one with cheese. So I was quite disappointed with this selection. Andy had the Nachos de Pollo, which I thought were okay, but not great. Andy thought they were pretty good, but some of the chicken on top was a bit burnt.
For dessert, we went to the Kringla og Bakeri, and had a waffle filled with jam, which was yummy!
Sunday 9/21 Dinner at Cape May Cafe
We always enjoy the meals at Cape May Café. Those steamed clams are great, but you kind of have to camp out to get them hot and fresh and plump. Andy went for seconds, and a man in front of him filled two bowls full. I then went up, and waited while the woman in front of me scraped up every damn clam from that bowl. She had at least 40 on her plate. She even scraped up all of the loose ones lying on the bottom. I said, Thats it make sure no one behind you gets any. Hehehe Then I just stood there and waited for more to come out, b/c I wasnt leaving without my clams! I kept waving people around me. This woman from Baltimore was right behind me, so we started talking about how some of these people were going ape over the clams, and then she told me about her kids, and how this is their first trip to WDW. I really like how friendly people are there!
We drank Cape May Coladas here, which is our favorite drink ever. That midori adds something special to the colada!
Sunday 9/21 Drinks @ Narcoosee's
After dinner, we went back to the GF, and the orchestra was playing. We danced in the lobby to three songs, then went off to Narcoossees, to see if Chef Jason (former V&A sous chef who took excellent care of us during our wedding trip) was there. He was, so we told the manager we wanted to buy him a drink, and sat down and ordered ourselves drinks while we waited for him.
Jason came out, and he recognized us he remembered that we had sent him the Blue Castello cheese that we talked about last year, and he said that he had been so excited to get the package. He wasnt allowed to have a drink at Narcoossees, even after work, but he was going to shoot pool with the bartender afterwards, so we just tipped the bartender extra and told him to get something for Jason. He stayed out there talking to us for a long while, and when I told him about the dessert request fiasco at V&As, he gave us his card, and wrote Chef Scotts direct line on the back, so that we would be sure to get our dessert next time. He seemed really happy that we remembered him and came to look him up, so that made us feel good. The bartender took our picture with Jason, to put in the Narcoossees scrapbook that he was making, which is pretty neat, then he took a picture of the 3 of us using our camera.
I felt a little bit bad, like we were keeping Jason late, but he stayed out there talking with us for a while, about everything from wives to dogs to yards to his recent promotion.
After this, it was off to bed for us!
Monday 9/22 Breakfast scheduled for 7:15 at Chef Mickey's, headed back to bed once we found the monorail not running early enough. Gasparilla's instead
Andy got breakfast from Gasparillas, while I took a shower and finished packing up. We had croissants with eggs & bacon for me, and eggs & sausage for Andy, then a rice krispy treat Mickey head for dessert. Id been wanting one of these, so it was good to get to try one. Very sweet, but definitely scrumptious!
Monday 9/22 Lunch at Fulton's
We split the Portabello mushroom fries, which wed never had before and were good but very HOT (temperature hot, not spicy hot). Then we ordered the King Crab claws and the Australian lobster tails. We split these, each having 4 claws and 1 lobster tail. This lobster is so good, so much better than the Maine lobster Ive had! It is so tender, and has such a nice, distinct flavor not bland at all. The King Crab claws were delicious, too; these are our favorite two things to order here.
The waiter was a bit weird albeit very pleasant and helpful he came by and got our plates. Then we waited, for about 5 minutes. Then he came by, leaned over me, and asked, What did you say? I just looked at him, b/c I hadnt been talking, and he said, Oh, I thought you were talking to me. Then he left. Still no check. Then he came by again, and I had taken out my room card, hoping this would catch his eye (since we put our food on the room card). He took it, then looked at it and asked, Whats this? then he said, Oh, I thought this was something else. I told him, Its to pay for the food . I was really confused; Very odd. He finally brought the check, but said, Im keeping your card. Then he took the check, after I wrote in the tip, ran it through the computer with the tip, then finally gave me back the card. That is not how it normally works; the room card is usually used just like a credit card, and the waiter certainly doesnt look to see how much youre tipping him ahead of time! It was kind of surreal.
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There you have it. We hit some old standbys that make us feel like coming home. Mexico was somewhat of a let down, but you never know until you try! Narcoosee's has been better, but that may be largely due to the oysters coming off the menu and me not sticking with the soup I know I love. Again, it's always a learnign experience and there's something to be said for variation!
Feel free to let us know if you have any questions. We'd be happy to expand on anything mentioned here.
Cheers,
Andrew
************
Friday 9/19 got in evening-ish, dinner at Narcoosee's
We started our meal with a glass of Iron Horse Fairytale Cuvee for each of us, since this was our official wedding anniversary celebration. These glasses of sparkling wine were complimentary from our server, which was a very nice gesture.
I was disappointed to see how much the Narcoossees menu had changed since April 2002, our last dinner there. My favorite thing was the cornmeal fried oysters, which had disappeared to be replaced by lobster & crabcakes. These cakes were mostly filler, and had big chunks of shell in them, so naturally I was unhappy with this selection. Andy had the Narcoossees chowder, which was fine, but not as good as his usual choice of the butternut squash & blue crab soup.
For our entrees, I had the grilled filet mignon with potato gratin and mushroom shallot ragout, and added a steamed Maine Lobster tail. I loved this dish the potato gratin was so cheesy & decadent, and the filet mignon was so tender and rare that it just melted in my mouth. Great selection! To drink, I had a glass of '98 Marcelina Napa Cab.
Andy had the seared jumbo scallops with summer garden vegetable couscous, lemon dill butter and chive oil. He was also pleased with his choice, which was obviously much lighter than mine. Andy really enjoyed the couscous, which he thought was very interesting and paired well with the scallops. He chose a 2000 Hartford Sonoma Coast Pinot Noir.
For dessert, we split a triple chocolate terrine. Our waiter was upset that we only wanted to share one dessert, and I couldnt figure out why, except that when we delivered it, he told us that the gentleman at the table behind us (who had left) had bought our desserts. This was so nice of him, and yet another example of the magic that Disney seems to work on EVERYONE!
Saturday 9/20 Lunch at Beaches & Cream
We each had a cheeseburger & fries, with a butter pecan ice cream shake, and paid for these with our Disney Visa certificates again! Fast meal that's surprisingly good. Andy felt he should have ordered fruit instead of fries, though.
Saturday 9/20 Dinner at Victoria & Albert's Chef's Table
When we entered V&As, we were greeted by Keith, who we remembered from our wedding reception. He is a memorable character, so it was good to see a familiar face again.
We were seated in the kitchen, just as usual, and noticed that the seating had changed to a long French oak table. They also have new glasses, the Riedel Vinum series (I gave Andy these glasses for Christmas!), and Chef Scott told us that they would be changing their flatware shortly, as well.
Dinner began with a bang, as we each given a plate with four amuses bouches. There was a small brioche, with Osetra caviar, boiled egg, onion, and crème fraiche. My favorite! We also had a Colorado buffalo appetizer, some fresh and delicious Ohio tomatoes (and I dont like tomatoes, but I liked these!), and my 2nd favorite, which was the crab stuffed fried squash blossom. These were paired with an Argyle Brut, and it was our first time ever meeting Chef Scott, in all our times there! The first dinner there in 2000, we had Chef Thomas and Chef Jason, then Chef Jason on our 2 trips last time. Chef Scott was very nice and friendly, but I think that we just clicked more with Chef Jason. He is younger, and had just recently gotten married on our last visit, so we had more in common with him.
Next came the Applewood roasted African Pheasant with cider vinaigrette for Andy, which was absolutely amazing. I loved this dish! They always think that the men like meat and the women like anything else, which is the only irking thing about the Chefs Table. My dish was a Maine lobster cannelloni in jicama with carmellini beans. This was very good, but it was a cold dish, and I think that I just preferred Andys to my own. It was still amazing, in comparison to anything else, but that pheasant was superb!
For the next course, we both had the petit poulet with Scottish chanterelles, mushroom flan, and foie gras. That foie gras was outstanding it just melted away in our mouths, and was done so perfectly. Every time I eat a well-prepared foie gras, I am just astunned that such a food even exists. I saved the piece of foie gras for last, and ate it very slowly, not even chewing, just letting it melt away. Heavenly This was paired with a Villa Antinori Chianti Classico Riserva 2000, which was good but not spectacular.
Then came the soup course, and mine was the sweet potato almond cream. Any time V&As does a cream soup, it is guaranteed to be absolutely the best soup in the world. This was really amazing, just so creamy and smooth, and had the faint sweetness of sweet potatoes. Andys soup was a duck consommé with fresh tortellini. I liked the consommé itself, but found the tortellini to be very starchy and bland. Andy, on the other hand, felt that the tortellini was a bit too peppery, but he enjoyed having the light consommé, rather than the heavier cream soup. We both liked my soup more, though.
Next came the Canadian swordfish with Ohio corn and crawfish, paired with a Napa Wine Company Pinot Blanc 2001. The swordfish was very well done, not dry at all, and not too overcooked. By this time, I was getting really full, so I was feeling stuffed! But I still enjoyed it very much, though I thought the sauce was a bit too creamy for me to handle just then! Andy loved the corncake here, which he thought may have been from roasted corn, and he enjoyed the contrast of the smokiness of the corncake with the Nantua sauce. I, on the other hand, found the corncake a bit too bland, but I will admit that my tastebuds were spoiled after the caviar and foie gras, and I was feeling too full to enjoy it to the fullest extent.
This was followed by a terrine of sorbet, with musk melon, strawberry, and watermelon sorbets. The musk melon sorbet was delicious, but both it and the watermelon were frozen too hard they just cracked and shot off instead of being scoopable.
About this time the maitre d, Manuel, came back to greet us, and apologized for not recognizing us right away. He had escorted me to the bathroom earlier, and I think that must have clicked something for him, because he remembered that I had been sick on the night of the reception (what a great memory for me!) and that we had to rush a bit to get on the yacht. It felt really good to be recognized we felt like we were somewhat regulars
The sorbet was followed with the main course, herb crusted Jamison farm lamb with heirloom tomatoes, grilled prime filet with sweet onion puree, and a burgundy reduction with abalone garnish. There was also a little nest of noodles surrounding pureed potatoes, and this was my favorite part of the meal. Andy enjoyed the prime filet, which was rare and very tender, but at this point, I was still too full!
The cheese course came next, and we cannot remember the second cheese! It was like a brie, but had more flavor. The other cheese was a Vacherin Fribourgeois, which was tangy, but not too biting. Andy liked the fig chutney that came with it.
After the cheese course, we had asked them to pause dinner, so that we could go watch the Magic Kingdom fireworks. This would be our last time watching the show, since they are changing it in October, and Saturday night was the only night the fireworks were being shown during our trip.
Keith escorted us outside, and we walked out to the marina for a perfect view of the castle. The white walls of the marina were just COATED with mosquitoes. I have never seen anything like it there was more black than white showing. It was truly crazy, and I am so glad that I had on hose and my sweater, to keep them off of me!
We just stood there for a while, watching the fireworks explode, listening to the music, and thinking how perfect it all was. Then it was over, and time to go back to dinner.
We got back, and the upside-down coffee pot had finished brewing, so we each had a cup of their coffee. This is the only coffee I drink, but I really enjoy it, so this is always a treat for me. The pre-dessert (can you imagine?!? PRE-DESSERT!) was served, and it was a puff pastry with raspberry mousse, topped with fresh raspberries and whipped cream, and a slice of rich chocolate torte and fudge ice cream. These were both delicious, but I enjoyed the raspberry dish a bit more, since it was lighter and tart.
The wine served with this was a Selaks Gewurztraminer-Riesling ice wine, Marlborough 2002, and it was truly excellent. Sweet, but not too thick or syrupy.
For our actual dessert, Andy had the caramelized banana gateau, and I had the Hawaiian Kona chocolate soufflé. I had requested about a week ahead of time the passionfruit mousse with orange-scented chocolate purse as my dessert, so I was disappointed that I didnt get this, since Chef Jason had told us last time that this was an easy request and one that would not be a problem. More on this later
After dessert, we were so stuffed that we paid for dinner, then waddled out to Sago Cay and upstairs to our room!
Sunday 9/21 lunch at San Angel Inn
At 11:00, we headed to Mexico, because we wanted to eat at the San Angel Inn for lunch, but they didnt open until 11:30 so we just hit the Maelstrom for a second ride and then waited around Mexico.
We were seated at the San Angel, and got a table right on the water, looking down at the boats floating by. This was very peaceful, and Id been wanting to eat there, just for the atmosphere. We began with the Queso Fundido, an appetizer for two, with was basically flour tortillas, filled with cheese and a little bit of sausage. They were pretty good, but a bit bland and floury the filling wasnt strong enough to overpower the taste of the flour tortilla. For my entrée, I had the Plato Mexicano, which was a beef taco, chicken enchilada, and cheese quesadilla. I was a little disturbed by this, because, from my past experience with Mexican food, I thought that these 3 things would be fairly different from each other. However, everything tasted exactly like the one before it, with a different filling. They were all served with the soft, white flour tortillas, and seemed to be cooked the exact same way, except for the fact that one was stuffed with chicken, one with beef, and one with cheese. So I was quite disappointed with this selection. Andy had the Nachos de Pollo, which I thought were okay, but not great. Andy thought they were pretty good, but some of the chicken on top was a bit burnt.
For dessert, we went to the Kringla og Bakeri, and had a waffle filled with jam, which was yummy!
Sunday 9/21 Dinner at Cape May Cafe
We always enjoy the meals at Cape May Café. Those steamed clams are great, but you kind of have to camp out to get them hot and fresh and plump. Andy went for seconds, and a man in front of him filled two bowls full. I then went up, and waited while the woman in front of me scraped up every damn clam from that bowl. She had at least 40 on her plate. She even scraped up all of the loose ones lying on the bottom. I said, Thats it make sure no one behind you gets any. Hehehe Then I just stood there and waited for more to come out, b/c I wasnt leaving without my clams! I kept waving people around me. This woman from Baltimore was right behind me, so we started talking about how some of these people were going ape over the clams, and then she told me about her kids, and how this is their first trip to WDW. I really like how friendly people are there!
We drank Cape May Coladas here, which is our favorite drink ever. That midori adds something special to the colada!
Sunday 9/21 Drinks @ Narcoosee's
After dinner, we went back to the GF, and the orchestra was playing. We danced in the lobby to three songs, then went off to Narcoossees, to see if Chef Jason (former V&A sous chef who took excellent care of us during our wedding trip) was there. He was, so we told the manager we wanted to buy him a drink, and sat down and ordered ourselves drinks while we waited for him.
Jason came out, and he recognized us he remembered that we had sent him the Blue Castello cheese that we talked about last year, and he said that he had been so excited to get the package. He wasnt allowed to have a drink at Narcoossees, even after work, but he was going to shoot pool with the bartender afterwards, so we just tipped the bartender extra and told him to get something for Jason. He stayed out there talking to us for a long while, and when I told him about the dessert request fiasco at V&As, he gave us his card, and wrote Chef Scotts direct line on the back, so that we would be sure to get our dessert next time. He seemed really happy that we remembered him and came to look him up, so that made us feel good. The bartender took our picture with Jason, to put in the Narcoossees scrapbook that he was making, which is pretty neat, then he took a picture of the 3 of us using our camera.
I felt a little bit bad, like we were keeping Jason late, but he stayed out there talking with us for a while, about everything from wives to dogs to yards to his recent promotion.
After this, it was off to bed for us!
Monday 9/22 Breakfast scheduled for 7:15 at Chef Mickey's, headed back to bed once we found the monorail not running early enough. Gasparilla's instead
Andy got breakfast from Gasparillas, while I took a shower and finished packing up. We had croissants with eggs & bacon for me, and eggs & sausage for Andy, then a rice krispy treat Mickey head for dessert. Id been wanting one of these, so it was good to get to try one. Very sweet, but definitely scrumptious!
Monday 9/22 Lunch at Fulton's
We split the Portabello mushroom fries, which wed never had before and were good but very HOT (temperature hot, not spicy hot). Then we ordered the King Crab claws and the Australian lobster tails. We split these, each having 4 claws and 1 lobster tail. This lobster is so good, so much better than the Maine lobster Ive had! It is so tender, and has such a nice, distinct flavor not bland at all. The King Crab claws were delicious, too; these are our favorite two things to order here.
The waiter was a bit weird albeit very pleasant and helpful he came by and got our plates. Then we waited, for about 5 minutes. Then he came by, leaned over me, and asked, What did you say? I just looked at him, b/c I hadnt been talking, and he said, Oh, I thought you were talking to me. Then he left. Still no check. Then he came by again, and I had taken out my room card, hoping this would catch his eye (since we put our food on the room card). He took it, then looked at it and asked, Whats this? then he said, Oh, I thought this was something else. I told him, Its to pay for the food . I was really confused; Very odd. He finally brought the check, but said, Im keeping your card. Then he took the check, after I wrote in the tip, ran it through the computer with the tip, then finally gave me back the card. That is not how it normally works; the room card is usually used just like a credit card, and the waiter certainly doesnt look to see how much youre tipping him ahead of time! It was kind of surreal.
*******************
There you have it. We hit some old standbys that make us feel like coming home. Mexico was somewhat of a let down, but you never know until you try! Narcoosee's has been better, but that may be largely due to the oysters coming off the menu and me not sticking with the soup I know I love. Again, it's always a learnign experience and there's something to be said for variation!
Feel free to let us know if you have any questions. We'd be happy to expand on anything mentioned here.
Cheers,
Andrew
) but the food doesn't do anything for me and we've tried various entrees. As you said, you don't know until you try!
