Episode #208: Polite Pig Dining Review kind of live.

Ready to discover a hidden culinary gem at Disney Springs? We're fresh from our resort day adventure where we uncovered The Polite Pig - a quick-service barbecue spot that's earned a coveted Michelin plate recognition!

This isn't your average theme park dining experience. Though categorized as quick-service, The Polite Pig delivers with table-service attentiveness. You order at the counter, but once seated, staff brings everything to your table - food, drinks, and an impressive array of barbecue sauces. Most surprising was the speed - our food arrived in under 10 minutes, practically unheard of for quality barbecue.

As self-proclaimed barbecue connoisseurs, we approached the menu with high standards. The Low and Slow Brisket sandwich ($15) impressed with its pimento cheese spread, porter barbecue sauce, pickled jalapeños, and crispy onion straws. Our son's Cedar Plank Salmon ($26) with maple Dijon glaze earned his stamp of approval as "better than daddy's" - high praise indeed! For those wanting to sample everything, the Butcher Board for Two ($44) offers an impressive spread of pork shoulder, smoked chicken, brisket, and barbecue cheddar sausage alongside signature sides.

While prices run higher than typical quick-service locations, the quality justifies every dollar. For Disney Dining Plan users, this represents exceptional value for your quick-service credits. Whether you're taking a break from the parks or specifically exploring Disney Springs' culinary scene, The Polite Pig deserves a spot on your must-try list.

What's your favorite Disney Springs restaurant? Have you discovered any surprising Michelin-recognized spots in unexpected places? Share your experiences and let us know if The Polite Pig makes your Disney dining itinerary!

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Episode Transcript

Speaker 1 (00:00):
Hello and welcome to Circle of Parks podcast episode
number 208.
Today we are doing a diningreview on the polite pig in
Disney Springs.
There's far too much to see anddo.
We are here to help guide youthrough, but before we do that
we must talk Disney merch.

Speaker 2 (00:24):
There's Disney merch today.

Speaker 1 (00:25):
Oh yeah, we went to World of Disney while we were in
Disney Springs, and let me tellyou, that store can get you in
some trouble.
I don't know how I left therewith only two things, but I got
to spend one of my Mother's Daypresents.
Ryan had gotten me a Disneygift card to use on the trip.

(00:46):
I got a shirt and an AnimalKingdom Starbucks coffee tumbler
that I've talked about beforeon the episode.
I finally got that one.
That is this week's Disneymerch.

Speaker 2 (01:01):
Thank you everybody.
Episode number 208.
We just got back from DisneySprings on our resort day, we're
getting ready to go to the pooland we just ate at the Polite
Pig.
And let me tell you this is adelicious quick service
restaurant.
Very much worth your quickservice dining credit and it has

(01:21):
a Michelin plate.
It's really awesome.

Speaker 1 (01:25):
I had no idea about that until you said that when we
were sitting down.

Speaker 2 (01:29):
And yeah, it's quick service but almost like a table
service, feel like attentionthat you get once you're seated
yeah, yeah, you go and you order, but then you go to the table
and they bring everything to you, including your drinks.

Speaker 1 (01:42):
Yes, and they like bring you all these different
kind of barbecue sauces andketchup and, if you need
anything at all, while you'resitting down, um, there's just
several staff members comingaround constantly.
Um, right, when we got to thetable, they were bringing some
additional beverages out and thefood, I mean, it took what?

(02:05):
Six, seven minutes.
It was less than 10 forbarbecue.

Speaker 2 (02:08):
Most barbecue places you go, it usually takes a while
to get your food.

Speaker 1 (02:11):
Yeah, but this is very quick.

Speaker 2 (02:13):
Yeah, so what did we um?

Speaker 1 (02:16):
so I had this brisket sandwich that had a little bit
of a light pimento cheese spreadon it, with some onion straws
and jalapenos.
It was this huge sandwich.
Like you had to fork and knifeit basically I would not have
been able to pick it up and itwas served with a pickle spear,
and then you could pick one ofthe market sides, and so I got
the potato Southern potato salad.

(02:38):
Everything was really, reallygood.
I couldn't finish it, but I wasalso sampling a bite here and
there of some other things, um,that the table had, but I was, I
was, very happy with what Iordered, though yeah, it was
called the low and slow brisket,prime brisket, prime brisket,

(02:58):
pimento cheese, porter, barbecue, pickled jalapenos, onion
straws, served with picklespirit, and Brittany's was $15.

Speaker 2 (03:06):
And the quick service comes with a drink.

Speaker 1 (03:12):
Boys.
So sorry if you hear our boysin the background, but this is
real life.
So, yes, it was good.
I just got a fountain drink.
They had like sweet tea andeverything you could get as well
.
But yeah, I was impressed Again, like my sandwich, like I ate
maybe a little more than half ofit, but it was very, very

(03:36):
delicious.

Speaker 2 (03:36):
And so, Nolan, what did you get?

Speaker 1 (03:38):
The salmon.

Speaker 2 (03:40):
What did you think of it?

Speaker 1 (03:41):
Pretty good.

Speaker 2 (03:43):
So Nolan had the Cedar Plank Salmon, maple Dijon
glazed Cedar Plank Salmon servedwith jalapeno cornbread,
signature polite slaw and achoice of one market side for
$26.
And what side did you get foryour salmon?
The waffle fries.
What did you think of it?
Pretty good, so how was thesalmon?

Speaker 1 (04:05):
Better than the waffle fries.
Better than the waffle fries.
What did you think of it?
Pretty good, so how?

Speaker 2 (04:07):
was the salmon Better than the waffle fries Better
than the waffle fries?
Is it better than daddy'sgrilled salmon?

Speaker 1 (04:11):
Yeah, by a little bit .

Speaker 2 (04:13):
So they smoke it here .
It's not grilled, it's smoked,so it's got a very distinct
flavor to it, and they serve iton a cedar plank still.
Yeah, and it looked reallydelicious I took one, I was
impressed.

Speaker 1 (04:31):
And then those waffle fries had a good crisp to it
too.

Speaker 2 (04:35):
And then Ryan and I shared the butcher board for two
for $44, and it's two quickservice dining credits and it
comes with pork, shoulder smokedchicken, brisket and barbecued
cheddar, sausage with slaw,house pickles, two cornbreads
and a choice of two market sides.
And we got the fries and thestreet corn, grilled street corn

(04:57):
with chipotle aioli andbreadcrumbs, and I thought it
was delicious.

Speaker 1 (05:02):
Ryan, how was it Good ?

Speaker 2 (05:05):
Ryan devoured the brisket and let me tell you we
are pretty picky on our barbecueand the pork.
We are pretty picky on ourbarbecue, yes, and the pork
shoulder was really good and Iam very cautious to get brisket
outside of Texas and it wasreally good here.

(05:26):
I have to say it was reallyreally good.

Speaker 1 (05:28):
Yeah, I took a bite of the aloe vera cornbread
muffin and it was good.
And then I took a bite of whatwas that sausage that she?

Speaker 2 (05:36):
was eating.
It was the.
I lost it here.
Hold on, it was a barbecuecheddar sausage.

Speaker 1 (05:45):
Okay, yeah and that was good as well.
And then the the brisket?

Speaker 2 (05:54):
Well, I had brisket on my side.
The pulled pork?
No, I didn't have pulled pork.
Anyway, it was good.
Oh, the street corn.
Oh, yes, the street corn.
Yeah, I took a bite of it.

Speaker 1 (06:03):
I was full at the time that I tried a bite, but it
was good.
It wasn't like anything to rantand rave about, but it was good
, yeah.

Speaker 2 (06:11):
So I think this is a great option for your quick
service dining credit, even ifyou're not on the quick service
dining plan.
The prices here are pricey, butwell worth it.
Good quality food, goodportions and I did have a
McUltra drink, so that did addto the value of the dining

(06:32):
credit.
But, yeah, I highly recommendgoing here for a quick service
in Disney Springs.
It was a Michelin plate it'snot a Michelin star, which is
still a highly recognizedrestaurant.
For a barbecue place to get aMichelin plate, that's really
saying something.
We want to thank Travel PlannerErica for sponsoring this

(06:53):
podcast.
Thank you you, erica.
We really appreciate it.
Go check her outwwwtravelplannerericacom and
she's on Instagram and Facebookat Travel Planner Erica, and I
think we're going to call it anepisode.
The boys are really gettingantsy to go to the pool we'll
talk to you soon.

Speaker 1 (07:08):
Bye.