June 25, 2025 • 23 mins
Nestled on an island in the middle of Lago Dorado at Disney's Coronado Springs Resort sits Three Bridges Bar and Grill, a unique dining venue that breaks the mold of typical Disney restaurants. Join us as we explore this hidden gem that offers a refreshing change of pace from character dining and theme park eateries.
Three Bridges earns its name from the trio of walkways connecting the restaurant to the mainland, creating an intimate setting that feels worlds away from the hustle of the parks. The open-air design showcases stunning views of Grand Destino Tower reflected in the lake waters, with Spanish villa and Mayan-inspired architecture creating a sophisticated ambiance perfect for unwinding after a park day or convention session.
What sets this venue apart is its Spanish-Asian fusion menu, featuring shareable plates like house-made guacamole and white queso with chorizo alongside entrees such as steak frites with smoked paprika fries and plancha-seared mahi with Thai red coconut curry. But the true stars here might be the signature sangria flights - offering seasonal, sparkling, rosé, white, and red varieties that have guests specifically seeking out this location.
While the food delivers solid quality, we found the real value lies in the atmosphere - making this spot ideal for date nights, adult gatherings, or simply enjoying appetizers and drinks with a view. Unlike most Disney restaurants, Three Bridges doesn't accept advance reservations; guests must either walk up or join the waitlist via the My Disney Experience app when physically at Coronado Springs.
For those considering whether to add Three Bridges to their Disney dining lineup, consider it less a destination restaurant and more a beautiful spot to unwind with drinks and small plates. The lakeside setting delivers a romantic, relaxed vibe that's surprisingly hard to find at Disney World - perfect when you need a break from all things Mickey.
Looking to experience Three Bridges on your next Disney vacation? Reach out to our sponsor, Travel Planner Erica, for expert guidance on fitting this and other hidden gems into your perfect Disney itinerary.
Please Check Out Our Links Below:
Our Sponsor:
Email Us:
Our Website:
Facebook:
www.facebook.com/circleofparks
Instagram:
www.instagram.com/circleofparks
X:
Ad Music:
Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
Music promoted on https://www.chosic.com/free-music/all/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:21):
Hello and welcome to Circle of Parks podcast episode
number 211.
Today we are talking about ourrecent dinner at Three Bridges
Bar and Grill.
There is far too much to seeand do.
We are here to help guide youthrough, but before we do that
we must talk Disney merch.
(00:42):
So this week, DisneyStorecomguess what?
There are new Starbucks mugsfor each park.
Speaker 2 (00:50):
Aren't there always new.
Starbucks mugs for each park.
Speaker 1 (00:52):
Well, not the coffee mugs, sometimes tumblers, but
the coffee mugs are usually likeonce a year or so and these are
very bright and almost likeretro looking.
They're very unique, justbright colors, and again for
each park.
So you've got Animal Kingdom,magic Kingdom, hollywood Studios
(01:12):
and Epcot, and again just verybright, but they are cute.
Are they my favorite ones thatthey come out with?
No, but they are cute and theyare priced at $24.99.
And that is this week's Disneymerch.
Speaker 2 (01:31):
I feel like you'll be able to find them at that
resale store pretty quickly.
Possibly, probably, just ahunch.
Speaker 1 (01:39):
Yeah, but you know the last ones.
I mean they were still in likeWorld of Disney and stuff for a
long time, so I don't know.
Speaker 2 (01:45):
I don't know.
Yeah, all right.
Well, thank you everybody forjoining us.
Episode number 211.
Happy birthday to Brittany.
Speaker 1 (01:51):
Yes, today's her birthday, yes, thank you.
So happy birthday, thank you.
Speaker 2 (01:54):
You're welcome.
Today we're going.
We talk about disney everysingle week.
We hope to help you have abetter walt disney world
vacation by doing these diningreviews and hotel reviews, and
(02:16):
we don't want to sway yourdecision either way, but we just
want to give you ourexperiences with these
restaurants in and resorts andmaybe you can make your own
decision, not just based on whatwe said, but take other input
in there right, like if you'rekind of on the borderline of
trying certain places.
(02:37):
Yes, yeah, but and also wehelped, we hope to help you
break your week up.
Just take you to disney forabout an hour a week probably
not today, because this oneprobably won't be that long.
Speaker 1 (02:46):
Yeah.
Speaker 2 (02:46):
But yeah, just hope you get through your week and
yeah, let's just get right intoit.
So what does Brittany say aboutThree Bridges?
We'll get into that at the end.
Speaker 1 (02:57):
We'll get to that in a little bit.
Speaker 2 (02:58):
yes, but what does Disney say about Three Bridges
bar and grill Brittany?
Speaker 1 (03:02):
about Three Bridges Bar and Grill, brittany.
Yes, so tasty tales.
Your story unfolds at alakefront restaurant inspired by
dreamers, adventurers andexplorers, like Disney's
Coronado Springs Resort.
Three Bridges Bar and Grill atVilla del Lago evokes a bygone
era in which intersectingtravelers shared epic tales over
(03:22):
food and drink.
Take in sweeping views of LagoDorado from converging bridges,
all three connecting the islandof Villa del Lago with the
resort.
Seekers arrive at thiscrossroads in search of the
fabled seven cities of gold or aromantic lakefront dinner.
Consider starting withhouse-made guacamole and crispy
(03:44):
chicken wings.
Then enjoy delicious braisedpork tacos or steak frites.
The restaurant's signatureburger caresses your palate with
pineapple salsa, oaxaca cheese,tamarind mustard and a
beer-battered onion ring.
Plus, the bar features a robustselection of cocktails and
(04:05):
signature sangria.
Pitchers to match your mood mayinterrupt real quick.
Speaker 2 (04:09):
Yes, I've never heard burger and caress in the same
sentence before for your palate.
Speaker 1 (04:17):
Hey, yeah, you know if it's a good burger.
They can explore the island'sother features, such as
additional meeting space in theart garden court in palm court.
Plus you can find exclusivevilla del lago merchandise at
panchitos gifts and sundriespanchitos.
Speaker 2 (04:35):
Where else can you find panchito in walt disney
world?
Speaker 1 (04:40):
I feel like I know this, but I'm having.
Speaker 2 (04:41):
You should know this.
The mexico, yes, where?
Speaker 1 (04:44):
on the ride.
Speaker 2 (04:45):
Yes, yes, grand Fiesta tour.
Yes, three caballeros, yes, yes, that's panchito.
Speaker 1 (04:50):
So Three Bridges Bar and Grill, you can either walk
up and get on the wait list orget a time on the my Disney
Experience app, which you canonly do when you're at Coronado
Springs Resort.
Speaker 2 (05:01):
It's based on your location.
Same thing with Geyser Point.
Speaker 1 (05:05):
Right.
Speaker 2 (05:06):
You can only do it when you're in the resort area.
Speaker 1 (05:08):
Yeah, so you can't be 30 minutes away, you know, like
location wise anyway.
Right Gets its name from thethree bridges that connect it to
the resort.
Lago Dorado means Golden Lakein Spanish.
The entire restaurant is openair and is designed as a
combination of spanish villa andmayan inspired influences so I
(05:29):
think they did a really good jobwith theming this restaurant I
think so too.
There were a lot of littletouches here and there, not only
with the lighting and furnitureand decor, but just the way it
was built in general yeah, itwas very beautiful on the lake
and it's.
Speaker 2 (05:43):
This is not your typical Disney restaurant at a
resort, right?
I thought this was very uniqueand very different, very
specific only to CoronadoSprings, because this is
different than Geyser Point.
Speaker 1 (05:54):
It is Geyser.
Speaker 2 (05:55):
Point's beautiful, but this is a different thing.
Speaker 1 (05:59):
It is yeah, and I mean in the open air.
Design boasts beautiful viewsof Grand Destino Tower and you
can also get a glimpse of theEpcot Nighttime Spectacular
Illuminis.
Yeah, acted like you hadsomething to say no.
And this restaurant also hasunique seating.
Plenty of regular tables areavailable, but also, you know,
(06:19):
like more like patio-type chairs.
Speaker 2 (06:22):
Adirondack chairs.
Speaker 1 (06:23):
Yeah, lower tables as well as high tops around the
bar area.
Kindirondack chairs yeah, lowertables as well as high tops
around the bar area.
Speaker 2 (06:27):
Kind of the same as like Geyser Point you got the
low tables, but then you gotnormal tables and a very relaxed
atmosphere here, I think.
Speaker 1 (06:36):
Yeah, and the views are really pretty.
Now, when we went, it was stillpretty, but the weather we got
there just in time and itdownpoured and thundered and
everything it was stillbeautiful, but I think it would
have been even more beautifulhad it not been raining.
(06:56):
You know, if we could have seenlike a beautiful sunset and
things like that.
Speaker 2 (06:59):
See, I think that added to it.
Speaker 1 (07:01):
Really.
Speaker 2 (07:01):
I thought it was.
It added to the ambience ofjust being out, but being
outside, but not out outside.
Speaker 1 (07:07):
Right.
Speaker 2 (07:08):
Right, you know like we did get a little spray from
the rain every now and then, butyou know, that's okay, I didn't
mind that and I thought itreally added to just the what's
the word I'm looking here for.
What's the word I'm trying tofigure out of this restaurant.
Right, that makes sense.
(07:28):
Yeah, because there was nothingelse around but us, right?
Well, the people in therestaurant yeah but there wasn't
, like other things, going onaround us right, it was just
what was happening, yeah, so Ithought it really added to the
ambience of it.
You know, it wasn't raining,yeah, oh well, you know it
happens florida right yes uh,but I really enjoyed the
atmosphere here yeah, and it wasour 15th anniversary too.
Speaker 1 (07:50):
It was, it was and I'm not saying like it ruined it
or anything- no, no, I justthink like even though the views
were very pretty, I think theycould have been even more like.
Speaker 2 (07:59):
it had been like a real pretty sunset and maybe at
night, with the reflection ofthe Grandestino Tower on the
lake that might, would probablyadd to it too, with the lights
and all that.
But we hour on the lake.
That might would probably addto it too, with the lights and
all that, but we weren't there.
Like it wasn't night night timeyeah, it was evening time, but
(08:19):
still light out, right, yeah?
So, and again, you can't bookthis reserve.
Uh, this reservation it's walkup only or get on the wait list
when you're in the resort area.
So, unfortunately, ericacouldn't book this for us, right
?
But let's talk about ericaright now.
Planning, planning a Disneyvacation can be overwhelming,
but that's where our new sponsorcomes in.
You've heard us talk about herfor a long time and now she's
the official sponsor of thispodcast, travel planner Erica
(08:42):
with Wishes Co Travel Planning.
As a travel plannerspecializing in Disney
destinations, she takes care ofevery detail, from finding the
best resort options for yourfamily booking dining
reservations to park strategies,and now offers a special
lightning-laying booking serviceto your park days.
She truly offers top-tierservice from start to finish,
and the best part is herplanning services are free when
(09:03):
you book your room and ticketpackage with her.
Speaker 1 (09:04):
We're thrilled to have Travel Planner Erica as the
official sponsor of thispodcast, and exclusively for
Circle of Parks listeners.
When you plan your next WaltDisney World or Disneyland
vacation or your next run Disneyracecation with Erica, you'll
receive a Disney gift card basedon the value of your trip on
(09:26):
your arrival day to put towardsyour Disney snacks.
Speaker 2 (09:30):
So if you're dreaming of a magical Disney trip, she's
the expert you want on yourside, ready to plan.
Reach out to Erica atTravelPlannerEricacom or follow
her on Facebook and Instagram atTravel Planner Erica.
Yeah, so she couldn't book thatbecause it's not a dining
reservation.
Speaker 1 (09:47):
Right.
Speaker 2 (09:48):
But you can use a dining credit for here.
So keep that in mind, Alsospeaking of Erica, we're going
to be in their podcast tomorrow.
Speaker 1 (09:55):
Yes.
Speaker 2 (09:56):
Once Upon a Park podcast.
Go check out Erica and JohnnyOnce Upon a Park podcast.
Johnny's her husband.
We've had them on here a fewtimes.
Speaker 1 (10:04):
Right.
Speaker 2 (10:04):
So we're excited to go on their podcast tomorrow and
I think we're just going totalk about our trip and did we
think the dining, you know, wasit worth the free dining and did
we get our value out of it?
Speaker 1 (10:14):
and out of the dining .
Speaker 2 (10:15):
Just kind of recap that and um talk, kind of talk
about, uh, vero Beach Resort,some too, and in a few weeks
we're going to have them back onour podcast as well for a very
special episode yes, so uh, lookfor that.
Uh, they'll both be out,probably the same day.
Speaker 1 (10:34):
The podcasts oh, theirs and ours, right?
Yeah, coming soon, coming soon.
Speaker 2 (10:39):
Yeah, just just in case so let's talk about the
menu again.
It is spanish inspired, right?
Speaker 1 (10:45):
yes, and you know.
So we had had a specialappetizer before we went here.
Speaker 2 (10:52):
Thank you again, Erica.
Speaker 1 (10:53):
Yes, for our anniversary and everything.
Erica had a special delivery toour hotel or our resort and it
was like a charcuterie board andfruit and everything.
It was just amazing.
So we didn't try any of theshareables the appetizers here
but I did see them and the housemade guacamole looked really
(11:16):
good.
I was watching people'sreactions a little bit as they
were eating.
I wasn't just staring at themor anything you know.
Speaker 2 (11:22):
No, you were being the creep just like.
Oh, we should have gotten thatyou were staring.
Speaker 1 (11:26):
But I was like, okay, yeah, they seem to be enjoying
that and it looked good.
But I was like, okay, yeah,they seem to be enjoying that
and it looked good.
And so they have house-madeguacamole, they have white queso
dip that comes with chorizo,roasted red peppers and tortilla
chips.
Speaker 2 (11:36):
That's probably what we would have gotten.
Speaker 1 (11:38):
Yeah, with the boys and everything that probably
would have been.
It did look filling.
It was like a thicker queso,for sure, and then I didn't see
anybody with the crispy chickenwings.
But it comes with a sweet andspicy.
I don't know how to say thatsauce yes.
Gachujang sauce.
Speaker 2 (11:56):
So the menu here it is Spanish, but Asian fusion.
Speaker 1 (12:00):
Yes.
Speaker 2 (12:01):
So it's different.
Speaker 1 (12:02):
And then they have I don't know if I'm saying this
right, so I apologize patacon,which is crispy testones chicken
, tinga, cilantro, crema quma,katia cheese and pico de gallo,
and then they also have roastedcorn dip.
I did see the table right behindus having the roasted corn dip
and it, and it looked good asyou were being the creepy stare
(12:23):
they were right in my viewuh-huh so um likely story so,
yes, and I had heard about someof these dips and stuff before
we went as well, and so I thinkthat this would be something,
maybe to get one of theshareables, and if you're
planning on having some adultbeverages and stuff, that might
be the way to go and not alwaysentrees, which I saw several
tables doing exactly that.
Speaker 2 (12:45):
Yeah, they also have quite a few salads there, but
what did we have?
Speaker 1 (12:49):
Yeah, so again, they have a lot of different salads.
You can get grilled chicken,you can get it without meat, or
you can also get it with shrimp.
And then, zach, you had thesteak.
Speaker 2 (13:00):
I had the steak frites.
Speaker 1 (13:02):
And Ryan had that as well.
Speaker 2 (13:03):
Yeah, Tell us a little bit about that.
So it's char-grilled hangersteak with smoked pe, paprika
fries and chimichurri.
Speaker 1 (13:16):
This is a hanger steak um it was fine it's 27.
Speaker 2 (13:17):
It was a big serving.
It was a big portion.
The smoked paprika fries werepretty good.
Speaker 1 (13:20):
That was different yeah, I really like that.
I remember trying one ofy'all's yeah uh, but again it's,
it's.
Speaker 2 (13:25):
It's a hanger steak with chimichurri sauce.
Right, it's kind of hard tomess that up unless you overcook
it.
Speaker 1 (13:29):
Right, right, it was fine yeah, yeah, I remember the
steak looks good.
I didn't try the steak, but Idid try a couple of fries, I
think one from yours, one fromryan's and it and it was good
chimichurri sauce had goodflavor to it yeah, and you.
And if you don't want italready on there, you can get it
on the side.
Yeah, uh, and then nolan, hewasn't too hungry, he was full
from that charcuterie andeverything um we were picking
(13:50):
our battles and we were pickingour battles.
I would usually, guys, never dothis, but this was our
anniversary dinner and he's likeI'm not hungry, I don't know if
I see anything I like.
Okay, you know how kids can be.
Um, and then we ended up justletting him get churros and
churros only.
It is what it is, but they dohave churros on their dessert
menu.
And again, I was just, I don'tever do that.
(14:12):
It's usually you got to eat ameal and then dessert.
But today, because he had eatensome fruit and meats and
cheeses beforehand, I was like,okay, fine, churros.
And then I had the oh, where'dit go?
The plancha seared mahi andshrimp.
So this came with basmati rice,bok choy, thai red coconut
(14:36):
curry sauce and mint and it wasvery good.
Now, the mahi mahi was a littlebit on the drier side, I feel,
but when you have this alltogether it had a very good
flavor.
Was it the best rice dish thatI've had with a coconut curry?
Speaker 2 (14:55):
no, but it was good yeah, that's 29, and again, this
is that fusion with asian andspanish food here as well right,
yes and then.
Speaker 1 (15:06):
um, that is what we had for our meals.
Now again, For dessert.
Nolan, his meal was also hisdessert.
So the warm churros come with aespalette sugar sauce, a spiced
chocolate sauce and a tequilacaramel sauce.
The sauces I liked, the tequilacaramel the best.
Speaker 2 (15:26):
I had the sorbet, it was okay.
Yeah, it was all right.
Nine bucks.
Speaker 1 (15:32):
Right, and the churros were $10.
$10.
And then they also have coconutflan and tres leches.
Speaker 2 (15:38):
Yes, and I had just a couple of beers and you didn't
drink.
Speaker 1 (15:43):
I didn't drink and I know I was like, oh, come on
anniversary dinner.
And let me tell you it was verytempting because I kept seeing
these flights of sangrias.
This is what they're known foroh, they looked good but I think
I was just tired and been outin the heat some and you've
heard, if you've listened to usbefore just something about the
summer and the heat andeverything.
(16:04):
I can't.
I don't always want to doalcohol with it.
I know a lot of other peopleare like, yeah, give me a cold
one, you know, but with mesometimes that's just not the
way I need to go.
So I didn't't but the sangriaflights.
If I could go back on anotherday and get an appetizer in the
sangria flights, that might bewhat I would do on a day where I
(16:26):
hadn't been outside as much.
Speaker 2 (16:28):
So this is what they're known for, right?
This is what everybody talksabout.
When they mention Three BridgesBar and Grill, they talk about
the sangria.
When they mention Three BridgesBar and Grill, they talk about
the sangria.
So they have a seasonal sangria, a sparkling sangria, a rosé, a
white and a red.
I don't know the differencesbetween any of these.
So, brittany, could youelaborate a little more on these
?
Speaker 1 (16:47):
Well, I mean, it's just, some of them are going to
be sweeter.
Of course sparkling is going tohave that little more
crispiness.
Champagne a little bit yeah, alittle bit more like champagne.
The rosé is going to be alittle sweeter.
The white, you know.
The red, it just depends onwhat all they're going to have
in it.
You know what fruit and stuffas well.
(17:08):
But again, they all looked verygood and I think that sangria
flight to sample all four for$23 isn't bad at all.
Speaker 2 (17:17):
Yeah, yeah, all right .
So what did we think of therestaurant Brittany?
What did you think of therestaurant, the meal, everything
, all of it?
Speaker 1 (17:26):
Yeah.
So I think the theming, thedecor, the lights, the furniture
, everything, I think it's areally good job to have
something slightly on the higherend but still an outdoorsy,
intimate feel to it.
The location, again, you knowit takes, you know you can take
three different bridges to getto it and the views of the
(17:47):
resort are really pretty, youknow, with the water and
everything.
And I think, like what we weresaying earlier, certain times of
the day may add to that theeverything that I saw happening
and everything looked, you know,great.
Again, was the meal somethingmemorable that I'm going to
think about years to come?
(18:08):
Maybe not, but if you know, ifI were to go back, like I said,
I think I would do a shareable,maybe the house, guac, um, and
in the sangria flight, but, uh,you know, overall I think it, it
was a good place to experiencewould you go back?
um, like is it's one that Iwould say, hey, let's, let's go,
(18:32):
let's do this.
I want to go back to no so youwouldn't go out of your way for
I wouldn't go out of my way forit, but if, like we, if someone
that we knew, if we were thereor someone we knew was staying
there and we happen to be downthere at the same time, and
they're like hey, you want tomeet at three bridges and have a
drink then?
Speaker 2 (18:47):
yes, so again, I love the atmosphere here.
I love that it's out on thelake, very beautifully done.
It's not your typical Disneyrestaurant, right Like there's
no Disney theming here.
Yeah no, but it's themed onpoint to the resort right.
Yes.
Is this made for families?
(19:08):
No, it is not.
Speaker 1 (19:09):
Yeah, I mean, there were families there, we were
there.
Speaker 2 (19:11):
Families were there, but this is not a family
restaurant.
It's not marketed for families.
This is marketed for peoplethat are at the convention to
come have a drink and have adecent dinner, or a date night a
date night, or people that areleaving the parks and want to go
have a drink and just relax andrelax after the parks yeah, I
(19:32):
don't think this is marketedtowards families yeah, I think
it would be more, especially alittle later in the evening, a
good date night place, a girl'snight, you know something like
that yeah.
So if you're looking to book arestaurant for your family, I
would not look here.
Um, I think we would enjoy itbetter if we didn't have the two
knuckleheads with this well,and here's the thing too, it's a
(19:53):
very romantic setting yes, andand earlier in the day, so we
had driven down to orlando.
Speaker 1 (20:00):
You know we had broken up the trip, so we were
only driving at that point fromatlanta to orlando and we went
straight to blizzard beach wewere tired you know.
So we were tired.
That's partially why I wasn'tdrinking, because we've been out
in the sun and everything, eventhough I was in the water, not
overly heated still, um, youknow, so I think like, yes, it
was.
It would have been a great, uh,anniversary dinner had it been
(20:22):
under different circumstances,not out in the heat earlier in
the day and just me and zach.
Speaker 2 (20:25):
Well, I didn't say it was a bad anniversary dinner,
just saying I said a better likea better experience, more
relaxing.
Speaker 1 (20:31):
Take our time more, sat there longer.
Had had some more drinks.
Speaker 2 (20:35):
The steak freaks for 27 bucks.
If it was priced any more thanthat, I probably would have been
upset.
Speaker 1 (20:41):
Right.
Speaker 2 (20:41):
Because I mean it was fine.
Speaker 1 (20:43):
Yeah, right, yeah.
Speaker 2 (20:44):
I wouldn't go here specifically to eat.
I would go here this like again, like you said, a girls' night,
a date night If you're at theconvention and whatever, like
this is that kind of place.
I wouldn't bring your familyout of the way to go eat here.
That would be my opinion.
Speaker 1 (21:00):
Right.
Speaker 2 (21:01):
But would I go back again Again?
Probably not, Just becausethere's so many other better
places to eat at on property.
Not saying this is bad, it wasjust okay.
The theming in the atmospherewas really good though.
Speaker 1 (21:17):
Right, yeah, so that's my opinion.
The atmosphere takes it, butyeah, I wouldn't go out of my
way either, unless someone wasjust like hey, you want to come
and have an appetizer and abeverage, you know, but yeah, I
mean, it's one of those, like wecan say we've been.
Speaker 2 (21:32):
Yeah, yeah, like we can say we've been.
Yeah, yeah, all right, anythingelse you'd?
Speaker 1 (21:34):
like to say no.
I think that will be it forthis dining review.
Speaker 2 (21:38):
All right.
Well, thank you everybody forlistening.
If you want to support thepodcast, the best way to do that
book your next vacation withTravel Point Erica.
She's atwwwtravelpointerericacom and
she's also on Facebook andInstagram at TravelPod Erica.
Go check out their podcast.
Once Upon a Park podcast.
We'll be on this week's episode.
You can email us circleofparksat gmailcom.
(22:01):
Our website'swwwcircleofparkscom, and we're
on Facebook, instagram and X.
We haven't been posting thatmuch lately, been busy with
everything.
But yeah, happy birthday toBrittany.
Speaker 1 (22:12):
Yes, thank you, everybody wish.
Speaker 2 (22:13):
Brittany a happy birthday and we will talk to you
next week.
We'll be talking about SummerHouse on the Lake.
Yes, dining review.
After that, we'll have aspecial episode with Brittany
and just Nolan For Chef Mickey'sand they're going to be giving
their dining review on ChefMickey's.
So look forward to those comingup and we will talk to you next
week.
(22:33):
Talk to you soon, thank you.
Hello and welcome to Circle of Parks podcast episode
number 211.
Today we are talking about ourrecent dinner at Three Bridges
Bar and Grill.
There is far too much to seeand do.
We are here to help guide youthrough, but before we do that
we must talk Disney merch.
(00:42):
So this week, DisneyStorecomguess what?
There are new Starbucks mugsfor each park.
Speaker 2 (00:50):
Aren't there always new.
Starbucks mugs for each park.
Speaker 1 (00:52):
Well, not the coffee mugs, sometimes tumblers, but
the coffee mugs are usually likeonce a year or so and these are
very bright and almost likeretro looking.
They're very unique, justbright colors, and again for
each park.
So you've got Animal Kingdom,magic Kingdom, hollywood Studios
(01:12):
and Epcot, and again just verybright, but they are cute.
Are they my favorite ones thatthey come out with?
No, but they are cute and theyare priced at $24.99.
And that is this week's Disneymerch.
Speaker 2 (01:31):
I feel like you'll be able to find them at that
resale store pretty quickly.
Possibly, probably, just ahunch.
Speaker 1 (01:39):
Yeah, but you know the last ones.
I mean they were still in likeWorld of Disney and stuff for a
long time, so I don't know.
Speaker 2 (01:45):
I don't know.
Yeah, all right.
Well, thank you everybody forjoining us.
Episode number 211.
Happy birthday to Brittany.
Speaker 1 (01:51):
Yes, today's her birthday, yes, thank you.
So happy birthday, thank you.
Speaker 2 (01:54):
You're welcome.
Today we're going.
We talk about disney everysingle week.
We hope to help you have abetter walt disney world
vacation by doing these diningreviews and hotel reviews, and
(02:16):
we don't want to sway yourdecision either way, but we just
want to give you ourexperiences with these
restaurants in and resorts andmaybe you can make your own
decision, not just based on whatwe said, but take other input
in there right, like if you'rekind of on the borderline of
trying certain places.
(02:37):
Yes, yeah, but and also wehelped, we hope to help you
break your week up.
Just take you to disney forabout an hour a week probably
not today, because this oneprobably won't be that long.
Speaker 1 (02:46):
Yeah.
Speaker 2 (02:46):
But yeah, just hope you get through your week and
yeah, let's just get right intoit.
So what does Brittany say aboutThree Bridges?
We'll get into that at the end.
Speaker 1 (02:57):
We'll get to that in a little bit.
Speaker 2 (02:58):
yes, but what does Disney say about Three Bridges
bar and grill Brittany?
Speaker 1 (03:02):
about Three Bridges Bar and Grill, brittany.
Yes, so tasty tales.
Your story unfolds at alakefront restaurant inspired by
dreamers, adventurers andexplorers, like Disney's
Coronado Springs Resort.
Three Bridges Bar and Grill atVilla del Lago evokes a bygone
era in which intersectingtravelers shared epic tales over
(03:22):
food and drink.
Take in sweeping views of LagoDorado from converging bridges,
all three connecting the islandof Villa del Lago with the
resort.
Seekers arrive at thiscrossroads in search of the
fabled seven cities of gold or aromantic lakefront dinner.
Consider starting withhouse-made guacamole and crispy
(03:44):
chicken wings.
Then enjoy delicious braisedpork tacos or steak frites.
The restaurant's signatureburger caresses your palate with
pineapple salsa, oaxaca cheese,tamarind mustard and a
beer-battered onion ring.
Plus, the bar features a robustselection of cocktails and
(04:05):
signature sangria.
Pitchers to match your mood mayinterrupt real quick.
Speaker 2 (04:09):
Yes, I've never heard burger and caress in the same
sentence before for your palate.
Speaker 1 (04:17):
Hey, yeah, you know if it's a good burger.
They can explore the island'sother features, such as
additional meeting space in theart garden court in palm court.
Plus you can find exclusivevilla del lago merchandise at
panchitos gifts and sundriespanchitos.
Speaker 2 (04:35):
Where else can you find panchito in walt disney
world?
Speaker 1 (04:40):
I feel like I know this, but I'm having.
Speaker 2 (04:41):
You should know this.
The mexico, yes, where?
Speaker 1 (04:44):
on the ride.
Speaker 2 (04:45):
Yes, yes, grand Fiesta tour.
Yes, three caballeros, yes, yes, that's panchito.
Speaker 1 (04:50):
So Three Bridges Bar and Grill, you can either walk
up and get on the wait list orget a time on the my Disney
Experience app, which you canonly do when you're at Coronado
Springs Resort.
Speaker 2 (05:01):
It's based on your location.
Same thing with Geyser Point.
Speaker 1 (05:05):
Right.
Speaker 2 (05:06):
You can only do it when you're in the resort area.
Speaker 1 (05:08):
Yeah, so you can't be 30 minutes away, you know, like
location wise anyway.
Right Gets its name from thethree bridges that connect it to
the resort.
Lago Dorado means Golden Lakein Spanish.
The entire restaurant is openair and is designed as a
combination of spanish villa andmayan inspired influences so I
(05:29):
think they did a really good jobwith theming this restaurant I
think so too.
There were a lot of littletouches here and there, not only
with the lighting and furnitureand decor, but just the way it
was built in general yeah, itwas very beautiful on the lake
and it's.
Speaker 2 (05:43):
This is not your typical Disney restaurant at a
resort, right?
I thought this was very uniqueand very different, very
specific only to CoronadoSprings, because this is
different than Geyser Point.
Speaker 1 (05:54):
It is Geyser.
Speaker 2 (05:55):
Point's beautiful, but this is a different thing.
Speaker 1 (05:59):
It is yeah, and I mean in the open air.
Design boasts beautiful viewsof Grand Destino Tower and you
can also get a glimpse of theEpcot Nighttime Spectacular
Illuminis.
Yeah, acted like you hadsomething to say no.
And this restaurant also hasunique seating.
Plenty of regular tables areavailable, but also, you know,
(06:19):
like more like patio-type chairs.
Speaker 2 (06:22):
Adirondack chairs.
Speaker 1 (06:23):
Yeah, lower tables as well as high tops around the
bar area.
Kindirondack chairs yeah, lowertables as well as high tops
around the bar area.
Speaker 2 (06:27):
Kind of the same as like Geyser Point you got the
low tables, but then you gotnormal tables and a very relaxed
atmosphere here, I think.
Speaker 1 (06:36):
Yeah, and the views are really pretty.
Now, when we went, it was stillpretty, but the weather we got
there just in time and itdownpoured and thundered and
everything it was stillbeautiful, but I think it would
have been even more beautifulhad it not been raining.
(06:56):
You know, if we could have seenlike a beautiful sunset and
things like that.
Speaker 2 (06:59):
See, I think that added to it.
Speaker 1 (07:01):
Really.
Speaker 2 (07:01):
I thought it was.
It added to the ambience ofjust being out, but being
outside, but not out outside.
Speaker 1 (07:07):
Right.
Speaker 2 (07:08):
Right, you know like we did get a little spray from
the rain every now and then, butyou know, that's okay, I didn't
mind that and I thought itreally added to just the what's
the word I'm looking here for.
What's the word I'm trying tofigure out of this restaurant.
Right, that makes sense.
(07:28):
Yeah, because there was nothingelse around but us, right?
Well, the people in therestaurant yeah but there wasn't
, like other things, going onaround us right, it was just
what was happening, yeah, so Ithought it really added to the
ambience of it.
You know, it wasn't raining,yeah, oh well, you know it
happens florida right yes uh,but I really enjoyed the
atmosphere here yeah, and it wasour 15th anniversary too.
Speaker 1 (07:50):
It was, it was and I'm not saying like it ruined it
or anything- no, no, I justthink like even though the views
were very pretty, I think theycould have been even more like.
Speaker 2 (07:59):
it had been like a real pretty sunset and maybe at
night, with the reflection ofthe Grandestino Tower on the
lake that might, would probablyadd to it too, with the lights
and all that.
But we hour on the lake.
That might would probably addto it too, with the lights and
all that, but we weren't there.
Like it wasn't night night timeyeah, it was evening time, but
(08:19):
still light out, right, yeah?
So, and again, you can't bookthis reserve.
Uh, this reservation it's walkup only or get on the wait list
when you're in the resort area.
So, unfortunately, ericacouldn't book this for us, right
?
But let's talk about ericaright now.
Planning, planning a Disneyvacation can be overwhelming,
but that's where our new sponsorcomes in.
You've heard us talk about herfor a long time and now she's
the official sponsor of thispodcast, travel planner Erica
(08:42):
with Wishes Co Travel Planning.
As a travel plannerspecializing in Disney
destinations, she takes care ofevery detail, from finding the
best resort options for yourfamily booking dining
reservations to park strategies,and now offers a special
lightning-laying booking serviceto your park days.
She truly offers top-tierservice from start to finish,
and the best part is herplanning services are free when
(09:03):
you book your room and ticketpackage with her.
Speaker 1 (09:04):
We're thrilled to have Travel Planner Erica as the
official sponsor of thispodcast, and exclusively for
Circle of Parks listeners.
When you plan your next WaltDisney World or Disneyland
vacation or your next run Disneyracecation with Erica, you'll
receive a Disney gift card basedon the value of your trip on
(09:26):
your arrival day to put towardsyour Disney snacks.
Speaker 2 (09:30):
So if you're dreaming of a magical Disney trip, she's
the expert you want on yourside, ready to plan.
Reach out to Erica atTravelPlannerEricacom or follow
her on Facebook and Instagram atTravel Planner Erica.
Yeah, so she couldn't book thatbecause it's not a dining
reservation.
Speaker 1 (09:47):
Right.
Speaker 2 (09:48):
But you can use a dining credit for here.
So keep that in mind, Alsospeaking of Erica, we're going
to be in their podcast tomorrow.
Speaker 1 (09:55):
Yes.
Speaker 2 (09:56):
Once Upon a Park podcast.
Go check out Erica and JohnnyOnce Upon a Park podcast.
Johnny's her husband.
We've had them on here a fewtimes.
Speaker 1 (10:04):
Right.
Speaker 2 (10:04):
So we're excited to go on their podcast tomorrow and
I think we're just going totalk about our trip and did we
think the dining, you know, wasit worth the free dining and did
we get our value out of it?
Speaker 1 (10:14):
and out of the dining .
Speaker 2 (10:15):
Just kind of recap that and um talk, kind of talk
about, uh, vero Beach Resort,some too, and in a few weeks
we're going to have them back onour podcast as well for a very
special episode yes, so uh, lookfor that.
Uh, they'll both be out,probably the same day.
Speaker 1 (10:34):
The podcasts oh, theirs and ours, right?
Yeah, coming soon, coming soon.
Speaker 2 (10:39):
Yeah, just just in case so let's talk about the
menu again.
It is spanish inspired, right?
Speaker 1 (10:45):
yes, and you know.
So we had had a specialappetizer before we went here.
Speaker 2 (10:52):
Thank you again, Erica.
Speaker 1 (10:53):
Yes, for our anniversary and everything.
Erica had a special delivery toour hotel or our resort and it
was like a charcuterie board andfruit and everything.
It was just amazing.
So we didn't try any of theshareables the appetizers here
but I did see them and the housemade guacamole looked really
(11:16):
good.
I was watching people'sreactions a little bit as they
were eating.
I wasn't just staring at themor anything you know.
Speaker 2 (11:22):
No, you were being the creep just like.
Oh, we should have gotten thatyou were staring.
Speaker 1 (11:26):
But I was like, okay, yeah, they seem to be enjoying
that and it looked good.
But I was like, okay, yeah,they seem to be enjoying that
and it looked good.
And so they have house-madeguacamole, they have white queso
dip that comes with chorizo,roasted red peppers and tortilla
chips.
Speaker 2 (11:36):
That's probably what we would have gotten.
Speaker 1 (11:38):
Yeah, with the boys and everything that probably
would have been.
It did look filling.
It was like a thicker queso,for sure, and then I didn't see
anybody with the crispy chickenwings.
But it comes with a sweet andspicy.
I don't know how to say thatsauce yes.
Gachujang sauce.
Speaker 2 (11:56):
So the menu here it is Spanish, but Asian fusion.
Speaker 1 (12:00):
Yes.
Speaker 2 (12:01):
So it's different.
Speaker 1 (12:02):
And then they have I don't know if I'm saying this
right, so I apologize patacon,which is crispy testones chicken
, tinga, cilantro, crema quma,katia cheese and pico de gallo,
and then they also have roastedcorn dip.
I did see the table right behindus having the roasted corn dip
and it, and it looked good asyou were being the creepy stare
(12:23):
they were right in my viewuh-huh so um likely story so,
yes, and I had heard about someof these dips and stuff before
we went as well, and so I thinkthat this would be something,
maybe to get one of theshareables, and if you're
planning on having some adultbeverages and stuff, that might
be the way to go and not alwaysentrees, which I saw several
tables doing exactly that.
Speaker 2 (12:45):
Yeah, they also have quite a few salads there, but
what did we have?
Speaker 1 (12:49):
Yeah, so again, they have a lot of different salads.
You can get grilled chicken,you can get it without meat, or
you can also get it with shrimp.
And then, zach, you had thesteak.
Speaker 2 (13:00):
I had the steak frites.
Speaker 1 (13:02):
And Ryan had that as well.
Speaker 2 (13:03):
Yeah, Tell us a little bit about that.
So it's char-grilled hangersteak with smoked pe, paprika
fries and chimichurri.
Speaker 1 (13:16):
This is a hanger steak um it was fine it's 27.
Speaker 2 (13:17):
It was a big serving.
It was a big portion.
The smoked paprika fries werepretty good.
Speaker 1 (13:20):
That was different yeah, I really like that.
I remember trying one ofy'all's yeah uh, but again it's,
it's.
Speaker 2 (13:25):
It's a hanger steak with chimichurri sauce.
Right, it's kind of hard tomess that up unless you overcook
it.
Speaker 1 (13:29):
Right, right, it was fine yeah, yeah, I remember the
steak looks good.
I didn't try the steak, but Idid try a couple of fries, I
think one from yours, one fromryan's and it and it was good
chimichurri sauce had goodflavor to it yeah, and you.
And if you don't want italready on there, you can get it
on the side.
Yeah, uh, and then nolan, hewasn't too hungry, he was full
from that charcuterie andeverything um we were picking
(13:50):
our battles and we were pickingour battles.
I would usually, guys, never dothis, but this was our
anniversary dinner and he's likeI'm not hungry, I don't know if
I see anything I like.
Okay, you know how kids can be.
Um, and then we ended up justletting him get churros and
churros only.
It is what it is, but they dohave churros on their dessert
menu.
And again, I was just, I don'tever do that.
(14:12):
It's usually you got to eat ameal and then dessert.
But today, because he had eatensome fruit and meats and
cheeses beforehand, I was like,okay, fine, churros.
And then I had the oh, where'dit go?
The plancha seared mahi andshrimp.
So this came with basmati rice,bok choy, thai red coconut
(14:36):
curry sauce and mint and it wasvery good.
Now, the mahi mahi was a littlebit on the drier side, I feel,
but when you have this alltogether it had a very good
flavor.
Was it the best rice dish thatI've had with a coconut curry?
Speaker 2 (14:55):
no, but it was good yeah, that's 29, and again, this
is that fusion with asian andspanish food here as well right,
yes and then.
Speaker 1 (15:06):
um, that is what we had for our meals.
Now again, For dessert.
Nolan, his meal was also hisdessert.
So the warm churros come with aespalette sugar sauce, a spiced
chocolate sauce and a tequilacaramel sauce.
The sauces I liked, the tequilacaramel the best.
Speaker 2 (15:26):
I had the sorbet, it was okay.
Yeah, it was all right.
Nine bucks.
Speaker 1 (15:32):
Right, and the churros were $10.
$10.
And then they also have coconutflan and tres leches.
Speaker 2 (15:38):
Yes, and I had just a couple of beers and you didn't
drink.
Speaker 1 (15:43):
I didn't drink and I know I was like, oh, come on
anniversary dinner.
And let me tell you it was verytempting because I kept seeing
these flights of sangrias.
This is what they're known foroh, they looked good but I think
I was just tired and been outin the heat some and you've
heard, if you've listened to usbefore just something about the
summer and the heat andeverything.
(16:04):
I can't.
I don't always want to doalcohol with it.
I know a lot of other peopleare like, yeah, give me a cold
one, you know, but with mesometimes that's just not the
way I need to go.
So I didn't't but the sangriaflights.
If I could go back on anotherday and get an appetizer in the
sangria flights, that might bewhat I would do on a day where I
(16:26):
hadn't been outside as much.
Speaker 2 (16:28):
So this is what they're known for, right?
This is what everybody talksabout.
When they mention Three BridgesBar and Grill, they talk about
the sangria.
When they mention Three BridgesBar and Grill, they talk about
the sangria.
So they have a seasonal sangria, a sparkling sangria, a rosé, a
white and a red.
I don't know the differencesbetween any of these.
So, brittany, could youelaborate a little more on these
?
Speaker 1 (16:47):
Well, I mean, it's just, some of them are going to
be sweeter.
Of course sparkling is going tohave that little more
crispiness.
Champagne a little bit yeah, alittle bit more like champagne.
The rosé is going to be alittle sweeter.
The white, you know.
The red, it just depends onwhat all they're going to have
in it.
You know what fruit and stuffas well.
(17:08):
But again, they all looked verygood and I think that sangria
flight to sample all four for$23 isn't bad at all.
Speaker 2 (17:17):
Yeah, yeah, all right .
So what did we think of therestaurant Brittany?
What did you think of therestaurant, the meal, everything
, all of it?
Speaker 1 (17:26):
Yeah.
So I think the theming, thedecor, the lights, the furniture
, everything, I think it's areally good job to have
something slightly on the higherend but still an outdoorsy,
intimate feel to it.
The location, again, you knowit takes, you know you can take
three different bridges to getto it and the views of the
(17:47):
resort are really pretty, youknow, with the water and
everything.
And I think, like what we weresaying earlier, certain times of
the day may add to that theeverything that I saw happening
and everything looked, you know,great.
Again, was the meal somethingmemorable that I'm going to
think about years to come?
(18:08):
Maybe not, but if you know, ifI were to go back, like I said,
I think I would do a shareable,maybe the house, guac, um, and
in the sangria flight, but, uh,you know, overall I think it, it
was a good place to experiencewould you go back?
um, like is it's one that Iwould say, hey, let's, let's go,
(18:32):
let's do this.
I want to go back to no so youwouldn't go out of your way for
I wouldn't go out of my way forit, but if, like we, if someone
that we knew, if we were thereor someone we knew was staying
there and we happen to be downthere at the same time, and
they're like hey, you want tomeet at three bridges and have a
drink then?
Speaker 2 (18:47):
yes, so again, I love the atmosphere here.
I love that it's out on thelake, very beautifully done.
It's not your typical Disneyrestaurant, right Like there's
no Disney theming here.
Yeah no, but it's themed onpoint to the resort right.
Yes.
Is this made for families?
(19:08):
No, it is not.
Speaker 1 (19:09):
Yeah, I mean, there were families there, we were
there.
Speaker 2 (19:11):
Families were there, but this is not a family
restaurant.
It's not marketed for families.
This is marketed for peoplethat are at the convention to
come have a drink and have adecent dinner, or a date night a
date night, or people that areleaving the parks and want to go
have a drink and just relax andrelax after the parks yeah, I
(19:32):
don't think this is marketedtowards families yeah, I think
it would be more, especially alittle later in the evening, a
good date night place, a girl'snight, you know something like
that yeah.
So if you're looking to book arestaurant for your family, I
would not look here.
Um, I think we would enjoy itbetter if we didn't have the two
knuckleheads with this well,and here's the thing too, it's a
(19:53):
very romantic setting yes, andand earlier in the day, so we
had driven down to orlando.
Speaker 1 (20:00):
You know we had broken up the trip, so we were
only driving at that point fromatlanta to orlando and we went
straight to blizzard beach wewere tired you know.
So we were tired.
That's partially why I wasn'tdrinking, because we've been out
in the sun and everything, eventhough I was in the water, not
overly heated still, um, youknow, so I think like, yes, it
was.
It would have been a great, uh,anniversary dinner had it been
(20:22):
under different circumstances,not out in the heat earlier in
the day and just me and zach.
Speaker 2 (20:25):
Well, I didn't say it was a bad anniversary dinner,
just saying I said a better likea better experience, more
relaxing.
Speaker 1 (20:31):
Take our time more, sat there longer.
Had had some more drinks.
Speaker 2 (20:35):
The steak freaks for 27 bucks.
If it was priced any more thanthat, I probably would have been
upset.
Speaker 1 (20:41):
Right.
Speaker 2 (20:41):
Because I mean it was fine.
Speaker 1 (20:43):
Yeah, right, yeah.
Speaker 2 (20:44):
I wouldn't go here specifically to eat.
I would go here this like again, like you said, a girls' night,
a date night If you're at theconvention and whatever, like
this is that kind of place.
I wouldn't bring your familyout of the way to go eat here.
That would be my opinion.
Speaker 1 (21:00):
Right.
Speaker 2 (21:01):
But would I go back again Again?
Probably not, Just becausethere's so many other better
places to eat at on property.
Not saying this is bad, it wasjust okay.
The theming in the atmospherewas really good though.
Speaker 1 (21:17):
Right, yeah, so that's my opinion.
The atmosphere takes it, butyeah, I wouldn't go out of my
way either, unless someone wasjust like hey, you want to come
and have an appetizer and abeverage, you know, but yeah, I
mean, it's one of those, like wecan say we've been.
Speaker 2 (21:32):
Yeah, yeah, like we can say we've been.
Yeah, yeah, all right, anythingelse you'd?
Speaker 1 (21:34):
like to say no.
I think that will be it forthis dining review.
Speaker 2 (21:38):
All right.
Well, thank you everybody forlistening.
If you want to support thepodcast, the best way to do that
book your next vacation withTravel Point Erica.
She's atwwwtravelpointerericacom and
she's also on Facebook andInstagram at TravelPod Erica.
Go check out their podcast.
Once Upon a Park podcast.
We'll be on this week's episode.
You can email us circleofparksat gmailcom.
(22:01):
Our website'swwwcircleofparkscom, and we're
on Facebook, instagram and X.
We haven't been posting thatmuch lately, been busy with
everything.
But yeah, happy birthday toBrittany.
Speaker 1 (22:12):
Yes, thank you, everybody wish.
Speaker 2 (22:13):
Brittany a happy birthday and we will talk to you
next week.
We'll be talking about SummerHouse on the Lake.
Yes, dining review.
After that, we'll have aspecial episode with Brittany
and just Nolan For Chef Mickey'sand they're going to be giving
their dining review on ChefMickey's.
So look forward to those comingup and we will talk to you next
week.
(22:33):
Talk to you soon, thank you.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.