July 2, 2025 • 26 mins
Step into a California beach house in the heart of Disney Springs at Summer House on the Lake, where coastal ambiance meets exceptionally fresh cuisine. The moment you enter this stunning 12,000 square foot restaurant, you're transported from the bustling crowds to a serene retreat with soaring windows, wicker furniture, and a magnificent live tree reaching toward a central skylight.
Our family discovered why this newcomer has quickly become one of Disney Springs' most talked-about dining destinations. The Prime Beef Meatballs appetizer had everyone—especially our youngest—scraping the plate for every last bit of the flavorful marinara sauce. Each of our main courses showcased Summer House's commitment to seasonal, fresh ingredients: the Silver Corvina (Florida's fish of the moment) delivered delicate flavor with perfect preparation, while the Wagyu Steak Frites impressed with its generous portion and perfect execution. Even the classic cheese pizza earned the coveted "best I've ever had" designation from our pizza-loving son and the Buena Vista Cobb salad with added salmon offers a fresh, filling option that rivals the Brown Derby's famous salad.
What sets Summer House apart isn't just the exceptional food—it's the atmosphere that somehow manages to be simultaneously sophisticated and relaxed. Unlike other Disney restaurants that might leave you needing a nap afterward, we left feeling perfectly satisfied without being uncomfortably full. The restaurant works beautifully whether you're dining with family, enjoying a date night, or even grabbing a solo meal at the bar (where weekday happy hours feature $10 martinis between 3-6pm).
Don't miss the cookie bar on your way out, where freshly baked treats await whether you dined in or are just passing by. After experiencing several Disney Springs restaurants, we confidently rank Summer House on the Lake as our second favorite, just behind The Boathouse. Next time you're seeking a peaceful respite from theme park energy with genuinely delicious food, make this coastal-inspired gem your destination.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:21):
Hello and welcome to Circular Parks podcast episode
number 212.
Today we are talking about ourrecent dining experience at
Summer House on the Lake inDisney Springs.
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.
(00:44):
That we must talk disney merch.
So this week disneystorecom.
Apparently it is the 10thanniversary for the first inside
out movie.
Speaker 2 (00:54):
So there that long ago.
Speaker 1 (00:55):
Yeah, I know, wow so there is a really cute spirit
jersey for adults.
Uh, in honor of the anniversaryagain, again 10 years.
So you have the originalemotions on there and it is
$79.99, just like the otherSpirit jerseys.
But I thought that was supercute and it did catch me off, or
(01:15):
caught me off guard, that it'sbeen 10 years.
So that is this week's Disneymerch.
Speaker 2 (01:21):
Yeah, I remember when the boys were little, probably
we watched it the first timeafter it had been out for a
couple years.
Speaker 1 (01:29):
Yes.
Speaker 2 (01:29):
I'd never heard of it , I didn't know what it was and
I was like, really, we're goingto watch a movie about emotions.
And then we watched it and Iwas like this is awesome, yeah,
this is great.
And then, inside that too, thesequel just knocked it out of
the park as well.
Speaker 1 (01:46):
Right, the sequel just knocked it out of the park
as well.
Right like they did really goodjobs with those movies.
Right like it's the the type ofmovies that, like adults, can
connect with or relate back towhen you were younger, like oh
yeah.
Speaker 2 (01:53):
I remember those emotions at that age well, it
goes back to the disney of theold yeah like there are life
lessons for kids to learn right,but adults enjoy them as well
yes and I think disney needs tocontinue doing that right.
Speaker 1 (02:07):
So do that a little more, do a little more, yeah,
yeah all right.
Speaker 2 (02:09):
Well, thank you everybody for joining us.
What episode is it 212?
We're talking about our recentdining uh experience at summer
house on the lake.
Speaker 1 (02:18):
Spoiler alert it was delicious it was really really
good well we're gonna get tothat in a little bit.
Speaker 2 (02:23):
If you're're new here , we have a lot of new listeners
.
Thank you so much for joiningus.
I'm Zach.
I'm Brittany.
And we do this show every singleweek.
Our goal are.
We have a couple goals One tobreak your week up, take you to
Walt Disney World and just kindof give you a little Disney
magic in your week.
And two is to help you.
Help you have a better WaltDisney World vacation.
We do these dining reviews andresort reviews not to sway your
(02:46):
decision on where to go or sayyou must go here because this is
just our opinion.
But if you're on the fenceabout something, maybe our
opinion may help sway that.
Speaker 1 (02:56):
Either way and these are honest opinions, we're not
going to lie about it and yeahthose are our goals yeah,
because I know like even with us, even though we've been several
times like, sometimes we'restill like, oh, do we want to go
here, do we want to go there?
So sometimes getting otherpeople's opinions, okay, well,
I've heard more reviews in thisdirection for this place versus
this one maybe we should eathere, yeah and um, and we do go
(03:18):
back to places we have beenbefore and they're not always
the same.
Speaker 2 (03:22):
That is true like on our recent trip we went to
captain cooks and how much haveI ranted and raved about the
pulled pork nachos?
A lot not as good this time no,they changed it, I was
disappointed.
They don't have the wontonchips anymore.
Speaker 1 (03:37):
Yeah, that's what made it okay, yeah, because this
was my first time having itthere and I was like, well, it's
good, but why was he rantingand raving about it?
And then he mentioned the chipsthe wonton chips.
Speaker 2 (03:47):
They didn't include it.
I think that was the difference.
Yeah, but you never knowexactly?
Speaker 1 (03:52):
you never know.
But circling back to what thisepisode is about, here is what
disney says about summer houseon the lake that's what is.
Tell us what it says savorcalifornia style cuisine and
breezy beach vibes at thislively lakeside eatery where
summer never ends, and youdefinitely get that from the
(04:14):
decor and everything.
It is beautiful, yes, Get ataste of summer.
Step into an invitingrestaurant reminiscent of a
beach house, Dine inside amidcharming coastal ambiance, or
dine al fresco on one of theoutdoor patios.
It's an idyllic place to sharea relaxing meal with family,
friends or that special someone.
(04:34):
Now, lunch, dinner and weekendbrunch so it brings sunshine to
the table year-round with a menuthat showcases excuse me garden
, fresh foods and seasonalFlorida ingredients.
Satisfy your appetite withflavorful salads, sandwiches,
fresh foods and seasonal Floridaingredients.
Satisfy your appetite withflavorful salads, sandwiches,
pizzas and more at lunch anddinner, and on Saturday and
Sundays, delight in a specialbrunch menu.
Speaker 2 (04:54):
You did get that from the menu.
Speaker 1 (04:56):
Yes.
Speaker 2 (04:56):
It was very fresh, not just your typical items,
right Like there were seasonalitems on there that you could
only get then.
Speaker 1 (05:07):
Right, just yeah, like what's in season for the
fruits and vegetables, yeah.
Speaker 2 (05:11):
And the fish.
Oh, yes, I forgot about thefish too.
We'll talk about that in a bit.
Speaker 1 (05:14):
Yes, I forgot about that.
So they also have a cookie bar.
So the cookie bar.
Enjoy a sweet finale to yourmeal or start with dessert first
.
Treat Sweet finale to your mealor start with dessert first.
Treat your senses to freshlybaked cookies, brownies and
other goodies from the cookiebar.
Speaker 2 (05:28):
The boys did enjoy that.
Speaker 1 (05:29):
Yes, and this is something too even if you don't
eat at the restaurant, you canstill go to the cookie bar and
get cookies.
Speaker 2 (05:35):
Yeah, it's like a separate little kiosk, right.
Speaker 1 (05:38):
But you can still get those same cookies brought to
you at your table while you'redining.
Yes, Refreshing beverages Pairyour meal with palate-pleasing
beverages.
Choose from an extensive menuof wine, beer, handcrafted
cocktails and non-alcoholicdrinks, Plus rose.
Speaker 2 (05:55):
Rose.
Speaker 1 (05:55):
Rose aficionados are sure to love.
Speaker 2 (05:58):
Sorry, I couldn't put the little.
Speaker 1 (06:00):
No, it's fine.
Rose aficionados are sure tolove the signature rosé cart
featuring an alluring array ofoptions.
Martini hour Raise a glass andenjoy weekday bar specials,
including a $10 martini, $5glass of wine and $4 draft beer,
plus elevated bar bitesAvailable at the bar every day,
(06:21):
Monday through Friday, from 3 pmto 6 pm.
Speaker 2 (06:24):
So you know who I think this is marketed towards,
who?
A parent that's tired of theirfamily while they're at the park
in the middle of the day?
Ah, like, hey, you know what,forget y'all, I'm going here for
this happy hour special.
I'll see you back here at 6o'clock.
Speaker 1 (06:39):
Oh yeah, We'll have dinner together at that time.
Speaker 2 (06:41):
I'll meet you back here at Cosmic Rays at 6, but
I'm going to Summer House andgetting a $10 martini.
Bye yeah, and elevated barbites as well, yes, that's what
I think this is marketed towards.
Speaker 1 (06:54):
Right, because 3 pm is a little early, isn't it?
Speaker 2 (06:57):
Usually for specials.
I mean it's 5 o'clock somewhere.
Speaker 1 (07:02):
Right.
No, I'm trying to think likehappy hour and stuff, like what
the times normally are at placeswell, disney's yeah yeah,
disney's disney disney's disneyall right, so they all.
So here's where it talks aboutsome seasonal specials.
Summer houses menu changes withthe seasons to showcase the
freshest ingredients in season.
Enjoy select dishes burstingwith flavor, highlighting fresh
local produce and collaborationswith specialty producers.
(07:22):
Sips and snacks to go.
Stop by the the cookie bar,dessert-focused market within
this space, serving up freshlybaked cookies and house-made
pastries.
Wine, beer, handcraftedcocktails and non-alcoholic
beverages and more.
All available to go so you cansip, savor and stroll around
Disney Springs.
Speaker 2 (07:38):
Yeah, so this is what I thought.
I found this out yesterday.
This may be the coolest thingabout Summer House on the Lake.
They were founded by LettuceEntertain you Enterprises.
Speaker 1 (07:52):
Oh, but it's spelled lettuce.
It's spelled lettuce, oh.
Speaker 2 (07:55):
But it's Lettuce, entertain you.
Speaker 1 (07:58):
Interesting.
Speaker 2 (08:01):
And this was in 2013.
And they own a ton.
I went to the website and waslooking at it.
They own so many differentrestaurants.
This is just one of them.
But yeah, I thought that waspretty cool.
Speaker 1 (08:13):
So not just Summer House on the lake restaurants,
but other no, they own a bunchacross the country.
Speaker 2 (08:18):
The first restaurant was Summer House, santa Monica
in the Lincoln Park neighborhoodof Chicago.
So this is the one thing I dofind odd they market this as
like a California stylerestaurant in the Lincoln Park
neighborhood of Chicago.
So this is the one thing I dofind odd they market this as
like a California-stylerestaurant Right, there's not
even one in California.
Yeah, that is interesting andit didn't even start in.
Santa Monica yeah, that's justweird.
Speaker 1 (08:34):
But I mean, if you're already living in California,
then why do you want you know,like I don't know?
Speaker 2 (08:40):
It was announced to be opening in Disney Springs in
2022 on the former Bongo site,across from the Pele Soccer
Store and Salt and Straw.
Now that little area Packed?
Yes, it can.
Crowded, because you have somany people going to Splitsville
and Cirque du Soleil and what'sthat bar where they play music?
Speaker 1 (09:04):
Well, there's a few.
Speaker 2 (09:06):
It's a big popular one.
We have one here at the BluesBar.
I can't think of it.
We have one here in Nashvilletoo.
I've never been there, butanyway.
Speaker 1 (09:14):
Yeah.
Speaker 2 (09:15):
And then you got the Star Wars shops and the Marvel
shops and all that right in Saltand Straw, and then you got the
chicken place, the donut place,right there.
So this is a very crowded partof disney springs, it's a lot of
people's soup yes, it can beyeah, uh, officially opened in
disney springs on december 14th2023.
(09:36):
Summer house on the lake is thelargest of the four.
The one in disney springs isthe largest of the four summer
houses on the lake across thecountry at 12,000 square feet,
featuring full height windows, acookie bar, three drink bars
and an outside patio overlookingLake Buena Vista and Saratoga
Springs Resort.
You got it.
Speaker 1 (09:57):
No, that's why I was trying.
Sorry, I was quiet because Iwas trying to look it up, but I
don't know, based on what youtold me to look up.
I don't know what to look it up, but I don't know Based on what
you told me to look up?
Speaker 2 (10:04):
I don't know what to look it up.
It was designed incollaboration with the Rockwell
Group.
The restaurant blendsCalifornia cool with Florida
sunshine boasting a live treereaching a skylight, lush green
plants and a light seaside colorpalette.
So it does a good job ofblending the California.
Speaker 1 (10:20):
House of Blues.
House of Blues.
Yes, thank you.
Speaker 2 (10:23):
It does a good job of blending the two styles, right?
Yes, it really does, becausethey're similar, but they're
different at the same time.
Speaker 1 (10:29):
Right, yeah, yeah, I would definitely say so.
And I mean, as far as yousaying it's the largest of the
four across the US, like it isdefinitely roomy in there.
Speaker 2 (10:40):
Well, and the big windows make it feel a lot
bigger too.
Right, Because it opens allthat space up.
Speaker 1 (10:44):
Yes, right, that is true.
Speaker 2 (10:50):
Summer House on the Lake is the flagship restaurant
of all four and beautifullyblends the California beach
house style with fresh seasonalcuisine and a relaxed Florida
guest experience.
Speaker 1 (10:56):
I think they did a really good job of that yeah,
because the beach house style,like maybe with the windows and
everything, would be like moreCalifornia and then like the
wicker style furniture.
Yes, and the lighting fixturesand stuff could be more of the
Florida coastal, yeah yeahno-transcript booked this
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All right, so we're going totalk about the menu now.
And it is a larger menu, andnormally when you go to
(12:58):
restaurants that have a largermenu, they don't really do great
in anything in particular,right?
Speaker 1 (13:04):
right, not the case here.
Yeah, like in other restaurants, sometimes you know the flavor
might be missing because theyhave such a broad menu and
they're not focused on certainthings.
But everything we had here wasdelicious and we'll talk about
like other appetizers and stuffon the menu.
But first off, what we had herewas delicious and we'll talk
about like other appetizers andstuff on the menu, but first off
, what we had was prime beefmeatballs.
Speaker 2 (13:22):
Oh my gosh.
Speaker 1 (13:24):
Yes, I think we all had that same reaction they were
amazing.
Yes.
Speaker 2 (13:29):
And they're $17.95.
A little pricey, but you get.
Was it three big?
I thought it was four.
Speaker 1 (13:36):
Was it four.
Speaker 2 (13:36):
I thought we split, thought maybe three, because I
split one.
Speaker 1 (13:39):
Yeah, you and I split one and then the boys each had
one each, but they would havehad another order if we let them
.
Yeah, I mean but but don't letthat price throw you off,
because it is enough to share.
And but I mean the flavor, sogood, like Ryan was like
scraping the bowl.
Speaker 2 (13:55):
He was like licking the plate.
Speaker 1 (13:56):
Yeah.
Speaker 2 (13:58):
Ryan was like scraping the bowl he was like
licking the plate.
Yeah, with the marinara sauceon there, it was delicious yes,
but some other starters you canget, you have.
Speaker 1 (14:05):
I'm not gonna name them all, it's a long list, but
devil crab croquettes, bakedspinach, artichoke dip, potato
salad, deviled eggs, cheesydream puffs, truffle
friesalapeno Cornbread, just toname a few.
And then they also have asignature guacamole and it says
Warm Tortilla Chips, trio ofSalsas for $17.95.
(14:28):
And it says Say yes to Crab andAdd Dungeness Crab to it as
well.
So that sounds delicious.
I'm the only one that likesguacamole, so we didn't go that
route.
But again, those meatballs weredelicious.
Speaker 2 (14:41):
They were very delicious and they have a very
diverse menu.
They've got a raw and chilledarea there with some shrimp
cocktail and poke bowls.
They do have pizza We'll talkabout the pizza in a minute and
they're good size and prettyreasonably priced.
They do have a good selectionof fresh salads.
I'm sure Brittany willdefinitely talk about that in a
(15:03):
minute.
Speaker 1 (15:04):
Yeah, and some of you guys that are more like veggie
lovers and stuff, you know, ifyou didn't, if what I was saying
on the starters menu didn'tsound good, they also have like
caramelized Brussels sproutsthat you could split in wood
grilled artichokes, and I thinkI did see one table with the
Brussels sprouts and they didlook pretty good.
Speaker 2 (15:20):
Yeah, and then they do have tacos, like shrimp tacos
, like fresh shrimp tacos andfish tacos, and they do have a
couple of pastas.
And then they have your typicallike burgers and fried chicken,
(15:41):
sandwiches and steak frites andchicken baskets.
And then they do have a freshoff-the-hook menu with crab
cakes, grouper fish and chips,wood-grilled Florida fish of the
moment, caribbean lobster,enchiladas and miso-glazed
salmon.
Speaker 1 (15:51):
Yeah, and Florida fish of the moment is like your
daily fish basically yeah, andwe'll talk about that in a
minute.
Speaker 2 (15:56):
Well, actually, let's just get right to it.
That's what I got.
Yes, I got the wood-grilledFlorida fish of the moment with
Palm Beach County corn andgarlic mojo.
It was $37.95.
Speaker 1 (16:07):
And what was the fish ?
Speaker 2 (16:08):
The fish.
I had to write it down.
It was a silver corvina.
There were two options.
One was I want to say it was asnapper and it was no.
It was no, it wasn't salmon, Iforgot what it was, but it
wasn't Florida caught, okay, andI was wanting something that
was Florida caught because Iknew it would be really fresh
(16:29):
instead of shipped in.
And the silver corvina was that, and it was very light, very
delicate taste, delicious.
I loved it and I got it withtruffle fries instead of the
garlic mojo.
Speaker 1 (16:42):
Right, and the fish was like a good size too.
Speaker 2 (16:46):
Yes, and then Ryan, he had the West Holm Wagyu Steak
Frites and it was a hugeportion and it was $39.95, and
he ate every bit of it.
Speaker 1 (16:57):
I mean, this steak was like the size of the plate
and it came with herb butter,garlic fries and Bearnaise sauce
, and he devoured this.
Yes, he definitely enjoyed it.
And then Nolan got the classiccheese pizza.
Speaker 2 (17:12):
It was really good.
Speaker 1 (17:13):
It was good.
We all tried a bite of it andhe says it's one of the best
pizzas he's ever had.
Speaker 2 (17:17):
I'll buy it.
I can get behind that.
Speaker 1 (17:19):
Yeah it was.
It was good, very flavorful.
I'm one usually like I.
Yes, even though I'm an adult,I still don't like eat the crust
of my pizza, but to try a biteof of how they I guess it was
like a wood stone.
Speaker 2 (17:33):
This was a wood fired grill so it was very thin crust
so you could eat the crust ofit right.
Speaker 1 (17:38):
So there was like a little bit of sauce left and
like a crust piece that I triedand you know I was like oh wow,
I can't imagine how the actualgood slice tasted.
So yeah, he loved it and atealmost every bit of it.
Speaker 2 (17:50):
So yeah, I think he did eat most of it and the pizza
was.
He just got a cheese pizza.
It was 1995, I was.
That was for the portion andhow good it was.
I'm okay with that price.
Speaker 1 (18:00):
Yes, and then I had the Buena Vista Cobb salad, so
it's your Cobb salad.
You know the avocado, egg, corn, cucumber, tomato, bacon, blue
cheese and they have an herbvinaigrette.
But you can also get like aprotein added to it, so like
grilled chicken or salmon, and Iforgot what the other one was.
Speaker 2 (18:19):
It's like prawns or Wagyu, sirloin or ahi tuna.
Speaker 1 (18:24):
Yeah, so I think I was debating between the salmon
and the sirloin and I went aheadand went with the salmon and
that piece of fish was huge.
Speaker 2 (18:36):
It was a full-on salmon filet.
Speaker 1 (18:37):
Yes, and I mean that salad.
I know y'all are like it's asalad.
You've had Cobb salads beforeBrittany You've talked about
them on this show, but this onemight be one of the best ones
I've ever had.
Speaker 2 (18:49):
Better than Brown Derby.
Speaker 1 (18:50):
Well, again, I don't want to diss on Brown Derby too
much because when we went it wasduring COVID times and they
didn't present it like theynormally do.
But based on the experience Idid have, I would say this one
is better.
Speaker 2 (19:04):
So the Buena Vista Cobb salad is $20.95.
To add the wood grilled salmon,it's an additional $13.95.
Speaker 1 (19:11):
It was worth it.
Speaker 2 (19:12):
So this was a $35 salad.
Yeah, worth it.
Speaker 1 (19:15):
It was so worth it.
It was so worth it.
It was really, really, reallygood All right.
Speaker 2 (19:21):
So what were your overall thoughts of the
restaurant?
Speaker 1 (19:25):
well, we didn't talk about dessert well, I didn't get
dessert um, so real quick.
Um, dessert came from the cookiebar.
We had asked like, hey, do weneed?
Because I wasn't 100 sure like,do you get the cookies from the
cookie bar?
Like, do you have to go overthere after dinner and get them,
or do you get a, you know, getmost of them?
(19:45):
Um, while we're sitting at thetable and they're like oh yeah,
let me go get you the menu ofthe cookies we have today.
And, um, so the boys hadcookies.
I think like chocolate chip wasthe one in, like a sea salt
chocolate chip was the other, ifI'm remembering correctly,
because ryan has a thing aboutsea salt, but, but I think Nolan
just got theregular chocolate chip, but Ryan
got the sea salt chocolate chip.
(20:06):
They're $4.95 each.
And then I got the.
It was a gluten-free, flourlessfudge brownie and it was priced
about the same I think $4.95 aswell, and you couldn't tell
that it was gluten-free oranything.
It was delicious.
So very good experience as wellwith that.
(20:27):
So now what we thought of therestaurant.
I think the atmosphere, thedecor, the lighting, how they
present the food to you.
We had a really good server.
I thoroughly enjoyed theexperience.
It definitely does give offthat summer house on the lake
(20:49):
vibe.
Like you are in a summer house,it has that coastal feel.
I remember commenting while wewere there that I liked a lot of
the decorations and thelighting, fixtures and things
and of course, as we've stated,everything that we ate was very
good.
Speaker 2 (21:02):
So I'm going to completely say ditto on that.
It was very beautiful.
I felt like we were at abeachfront restaurant, right,
like we have when we would go toplaces on 30A or other beaches.
I really loved the differencewhen you're walking from the
chaos that is Disney Springsright outside here, right, and
(21:25):
when you walk in theirrestaurant, it's like ah, yeah.
That chaos does not transfer inRight right.
It's very peaceful, veryrelaxing.
Even as big of a restaurant asit is and how many people are in
there, I did not feel like youwere crowded on people.
Speaker 1 (21:41):
Right, yeah, I didn't feel that at all either, and I
mean there was, there werepeople sitting at the table next
to us, but you're not on top ofeach other you're not.
Speaker 2 (21:47):
You couldn't hear what they were saying.
It wasn't awkward, it wascrowded, but it didn't feel
crowded.
Right, that makes sense.
Yeah, um, if we ever go backhere, I would definitely like to
sit outside yeah, it was so hot, though.
That's the thing, it was likedegrees, but there were people
sitting outside and they didn'tlook.
I'm sure they keep the fansgoing and it's probably not as
(22:08):
uncomfortable as you think.
Speaker 1 (22:09):
Right, but maybe if we go like during fall or
something you know yeah, but itwas a beautiful restaurant.
Speaker 2 (22:15):
The decor was just beautiful, great food.
Would we eat here again?
Speaker 1 (22:21):
Yes, yes, definitely, yes, yes, definitely, yes.
I think the boys would agree aswell.
Speaker 2 (22:26):
From the restaurants we've eaten at in Disney Springs
.
I'm ranking Boathouse one, thistwo and then Homecoming three
for the sit-down restaurants.
Speaker 1 (22:38):
Okay.
Speaker 2 (22:39):
Boathouse is going to be tough to top.
Speaker 1 (22:41):
Yeah.
Speaker 2 (22:42):
But I think this is up there with it.
It's in the conversation, Iwould agree.
Boathouse is going to be toughto top.
Yeah, but I think this is upthere with it.
Speaker 1 (22:44):
It's in the conversation, I would agree,
boathouse and Summer House onthe lake for sure.
In the top I want to eat atPaddlefish again.
Speaker 2 (22:50):
Okay.
Speaker 1 (22:51):
Just because it was such a long time ago in our very
first Disney trip.
I'd like to experience thatagain.
Speaker 2 (22:57):
I want to eat at Wine Bar George.
Speaker 1 (22:58):
Yeah.
Speaker 2 (22:59):
That's a me and you thing.
Speaker 1 (23:00):
Right.
Speaker 2 (23:01):
And what's that Asian place?
Speaker 1 (23:04):
Arimoto, no Arimoto, morimoto.
Speaker 2 (23:07):
Morimoto.
I want to go there too.
Yeah, Because I've heard reallygood things about those places.
Speaker 1 (23:12):
Right, but homecoming's delicious too, it
is yes.
Speaker 2 (23:16):
Here's why I'm putting it ahead of homecoming.
I left here full, but not full.
Right, you, but not.
Oh yeah, full right, you leavehomecoming going.
I don't know I can walk right.
Speaker 1 (23:28):
It's like roll me out here, because homecoming is
that southern stick to yourbones food yes, and so it is
definitely makes you feel likeyou enjoyed it.
For sure, you enjoyed everybite of it, but it's like yeah
you're like I need to go take anap right and like I don't want
to eat for two days I don't wantto do anything.
Speaker 2 (23:47):
No, yes, uh, do we recommend eating here?
Yes, for sure I would recommendthis for families for a date
night.
Yeah, solo, we saw severalpeople in there just eating by
themselves.
Yeah, and since we're sayingfor families, we didn't really.
Speaker 1 (24:01):
Yeah, there were people by themselves, um, and
there were some with date nights.
There was like having girls'nights and stuff.
But we didn't talk about thekids' menu.
I'm not going to readeverything on there, but I know
you heard some of those higherprices and those of you that are
like families.
You know our youngest he's kindof getting out of the kids'
meal stage and eating a littlemore, so we don't touch on those
(24:26):
as often anymore.
But for kids most of the pricesare $9.95 for each of the meals
and anything from chickenfingers, grilled cheese, um,
pasta and meatballs, mac andcheese, quesadilla,
cheeseburgers and a smallercheese pizza.
So you know they do have thatfor the young ones and this is
going to be a table table credit.
Speaker 2 (24:45):
Sit down If you're on the dining plan.
This will be one table servicecredit, right and with the drink
included.
I think this would be a goodvalue of that, and I think, yes,
the prices here are a littlebit higher, but it was worth it.
Speaker 1 (24:57):
It was.
Speaker 2 (24:58):
And I don't mind paying a little more for good
food.
Speaker 1 (25:00):
Exactly.
Speaker 2 (25:01):
So I would recommend this for families, solos, girls
nights, guys night well, guysnight, never mind, that's
different no, no, but girlsnight um date nights, you know
yeah definitely recommend thisplace.
Would definitely eat here again100 yes all right.
Thank you everybody for joiningus.
If you want to support thepodcast, the best way to do that
(25:22):
is to book your next vacationwith travel planner erica.
You gotta her outwwwtravelplannerericacom she's
on Facebook and Instagram atTravel Planner Erica and tell
her we sent you.
Yes, take advantage of thatfree gift card.
Several of y'all have done thatand we really appreciate that.
You can email us circleofparksat gmailcom.
Our website'swwwcircleofparkscom and we're on
(25:45):
Facebook, instagram and X allat Circle of Parks.
Thank you so much for joiningus.
Next week will be a specialepisode with Brittany and our
youngest son, nolan.
They're going to be talkingabout their recent experience at
Chef Mickey's.
Speaker 1 (25:58):
Yes, so talk to you soon.
Speaker 2 (25:59):
Not me, because if it was, me I'd be like don't go
here.
Speaker 1 (26:02):
Hey, but Nolan and I will talk to you soon, thank you
.
Speaker 2 (26:06):
Bye.
Hello and welcome to Circular Parks podcast episode
number 212.
Today we are talking about ourrecent dining experience at
Summer House on the Lake inDisney Springs.
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.
(00:44):
That we must talk disney merch.
So this week disneystorecom.
Apparently it is the 10thanniversary for the first inside
out movie.
Speaker 2 (00:54):
So there that long ago.
Speaker 1 (00:55):
Yeah, I know, wow so there is a really cute spirit
jersey for adults.
Uh, in honor of the anniversaryagain, again 10 years.
So you have the originalemotions on there and it is
$79.99, just like the otherSpirit jerseys.
But I thought that was supercute and it did catch me off, or
(01:15):
caught me off guard, that it'sbeen 10 years.
So that is this week's Disneymerch.
Speaker 2 (01:21):
Yeah, I remember when the boys were little, probably
we watched it the first timeafter it had been out for a
couple years.
Speaker 1 (01:29):
Yes.
Speaker 2 (01:29):
I'd never heard of it , I didn't know what it was and
I was like, really, we're goingto watch a movie about emotions.
And then we watched it and Iwas like this is awesome, yeah,
this is great.
And then, inside that too, thesequel just knocked it out of
the park as well.
Speaker 1 (01:46):
Right, the sequel just knocked it out of the park
as well.
Right like they did really goodjobs with those movies.
Right like it's the the type ofmovies that, like adults, can
connect with or relate back towhen you were younger, like oh
yeah.
Speaker 2 (01:53):
I remember those emotions at that age well, it
goes back to the disney of theold yeah like there are life
lessons for kids to learn right,but adults enjoy them as well
yes and I think disney needs tocontinue doing that right.
Speaker 1 (02:07):
So do that a little more, do a little more, yeah,
yeah all right.
Speaker 2 (02:09):
Well, thank you everybody for joining us.
What episode is it 212?
We're talking about our recentdining uh experience at summer
house on the lake.
Speaker 1 (02:18):
Spoiler alert it was delicious it was really really
good well we're gonna get tothat in a little bit.
Speaker 2 (02:23):
If you're're new here , we have a lot of new listeners
.
Thank you so much for joiningus.
I'm Zach.
I'm Brittany.
And we do this show every singleweek.
Our goal are.
We have a couple goals One tobreak your week up, take you to
Walt Disney World and just kindof give you a little Disney
magic in your week.
And two is to help you.
Help you have a better WaltDisney World vacation.
We do these dining reviews andresort reviews not to sway your
(02:46):
decision on where to go or sayyou must go here because this is
just our opinion.
But if you're on the fenceabout something, maybe our
opinion may help sway that.
Speaker 1 (02:56):
Either way and these are honest opinions, we're not
going to lie about it and yeahthose are our goals yeah,
because I know like even with us, even though we've been several
times like, sometimes we'restill like, oh, do we want to go
here, do we want to go there?
So sometimes getting otherpeople's opinions, okay, well,
I've heard more reviews in thisdirection for this place versus
this one maybe we should eathere, yeah and um, and we do go
(03:18):
back to places we have beenbefore and they're not always
the same.
Speaker 2 (03:22):
That is true like on our recent trip we went to
captain cooks and how much haveI ranted and raved about the
pulled pork nachos?
A lot not as good this time no,they changed it, I was
disappointed.
They don't have the wontonchips anymore.
Speaker 1 (03:37):
Yeah, that's what made it okay, yeah, because this
was my first time having itthere and I was like, well, it's
good, but why was he rantingand raving about it?
And then he mentioned the chipsthe wonton chips.
Speaker 2 (03:47):
They didn't include it.
I think that was the difference.
Yeah, but you never knowexactly?
Speaker 1 (03:52):
you never know.
But circling back to what thisepisode is about, here is what
disney says about summer houseon the lake that's what is.
Tell us what it says savorcalifornia style cuisine and
breezy beach vibes at thislively lakeside eatery where
summer never ends, and youdefinitely get that from the
(04:14):
decor and everything.
It is beautiful, yes, Get ataste of summer.
Step into an invitingrestaurant reminiscent of a
beach house, Dine inside amidcharming coastal ambiance, or
dine al fresco on one of theoutdoor patios.
It's an idyllic place to sharea relaxing meal with family,
friends or that special someone.
(04:34):
Now, lunch, dinner and weekendbrunch so it brings sunshine to
the table year-round with a menuthat showcases excuse me garden
, fresh foods and seasonalFlorida ingredients.
Satisfy your appetite withflavorful salads, sandwiches,
fresh foods and seasonal Floridaingredients.
Satisfy your appetite withflavorful salads, sandwiches,
pizzas and more at lunch anddinner, and on Saturday and
Sundays, delight in a specialbrunch menu.
Speaker 2 (04:54):
You did get that from the menu.
Speaker 1 (04:56):
Yes.
Speaker 2 (04:56):
It was very fresh, not just your typical items,
right Like there were seasonalitems on there that you could
only get then.
Speaker 1 (05:07):
Right, just yeah, like what's in season for the
fruits and vegetables, yeah.
Speaker 2 (05:11):
And the fish.
Oh, yes, I forgot about thefish too.
We'll talk about that in a bit.
Speaker 1 (05:14):
Yes, I forgot about that.
So they also have a cookie bar.
So the cookie bar.
Enjoy a sweet finale to yourmeal or start with dessert first
.
Treat Sweet finale to your mealor start with dessert first.
Treat your senses to freshlybaked cookies, brownies and
other goodies from the cookiebar.
Speaker 2 (05:28):
The boys did enjoy that.
Speaker 1 (05:29):
Yes, and this is something too even if you don't
eat at the restaurant, you canstill go to the cookie bar and
get cookies.
Speaker 2 (05:35):
Yeah, it's like a separate little kiosk, right.
Speaker 1 (05:38):
But you can still get those same cookies brought to
you at your table while you'redining.
Yes, Refreshing beverages Pairyour meal with palate-pleasing
beverages.
Choose from an extensive menuof wine, beer, handcrafted
cocktails and non-alcoholicdrinks, Plus rose.
Speaker 2 (05:55):
Rose.
Speaker 1 (05:55):
Rose aficionados are sure to love.
Speaker 2 (05:58):
Sorry, I couldn't put the little.
Speaker 1 (06:00):
No, it's fine.
Rose aficionados are sure tolove the signature rosé cart
featuring an alluring array ofoptions.
Martini hour Raise a glass andenjoy weekday bar specials,
including a $10 martini, $5glass of wine and $4 draft beer,
plus elevated bar bitesAvailable at the bar every day,
(06:21):
Monday through Friday, from 3 pmto 6 pm.
Speaker 2 (06:24):
So you know who I think this is marketed towards,
who?
A parent that's tired of theirfamily while they're at the park
in the middle of the day?
Ah, like, hey, you know what,forget y'all, I'm going here for
this happy hour special.
I'll see you back here at 6o'clock.
Speaker 1 (06:39):
Oh yeah, We'll have dinner together at that time.
Speaker 2 (06:41):
I'll meet you back here at Cosmic Rays at 6, but
I'm going to Summer House andgetting a $10 martini.
Bye yeah, and elevated barbites as well, yes, that's what
I think this is marketed towards.
Speaker 1 (06:54):
Right, because 3 pm is a little early, isn't it?
Speaker 2 (06:57):
Usually for specials.
I mean it's 5 o'clock somewhere.
Speaker 1 (07:02):
Right.
No, I'm trying to think likehappy hour and stuff, like what
the times normally are at placeswell, disney's yeah yeah,
disney's disney disney's disneyall right, so they all.
So here's where it talks aboutsome seasonal specials.
Summer houses menu changes withthe seasons to showcase the
freshest ingredients in season.
Enjoy select dishes burstingwith flavor, highlighting fresh
local produce and collaborationswith specialty producers.
(07:22):
Sips and snacks to go.
Stop by the the cookie bar,dessert-focused market within
this space, serving up freshlybaked cookies and house-made
pastries.
Wine, beer, handcraftedcocktails and non-alcoholic
beverages and more.
All available to go so you cansip, savor and stroll around
Disney Springs.
Speaker 2 (07:38):
Yeah, so this is what I thought.
I found this out yesterday.
This may be the coolest thingabout Summer House on the Lake.
They were founded by LettuceEntertain you Enterprises.
Speaker 1 (07:52):
Oh, but it's spelled lettuce.
It's spelled lettuce, oh.
Speaker 2 (07:55):
But it's Lettuce, entertain you.
Speaker 1 (07:58):
Interesting.
Speaker 2 (08:01):
And this was in 2013.
And they own a ton.
I went to the website and waslooking at it.
They own so many differentrestaurants.
This is just one of them.
But yeah, I thought that waspretty cool.
Speaker 1 (08:13):
So not just Summer House on the lake restaurants,
but other no, they own a bunchacross the country.
Speaker 2 (08:18):
The first restaurant was Summer House, santa Monica
in the Lincoln Park neighborhoodof Chicago.
So this is the one thing I dofind odd they market this as
like a California stylerestaurant in the Lincoln Park
neighborhood of Chicago.
So this is the one thing I dofind odd they market this as
like a California-stylerestaurant Right, there's not
even one in California.
Yeah, that is interesting andit didn't even start in.
Santa Monica yeah, that's justweird.
Speaker 1 (08:34):
But I mean, if you're already living in California,
then why do you want you know,like I don't know?
Speaker 2 (08:40):
It was announced to be opening in Disney Springs in
2022 on the former Bongo site,across from the Pele Soccer
Store and Salt and Straw.
Now that little area Packed?
Yes, it can.
Crowded, because you have somany people going to Splitsville
and Cirque du Soleil and what'sthat bar where they play music?
Speaker 1 (09:04):
Well, there's a few.
Speaker 2 (09:06):
It's a big popular one.
We have one here at the BluesBar.
I can't think of it.
We have one here in Nashvilletoo.
I've never been there, butanyway.
Speaker 1 (09:14):
Yeah.
Speaker 2 (09:15):
And then you got the Star Wars shops and the Marvel
shops and all that right in Saltand Straw, and then you got the
chicken place, the donut place,right there.
So this is a very crowded partof disney springs, it's a lot of
people's soup yes, it can beyeah, uh, officially opened in
disney springs on december 14th2023.
(09:36):
Summer house on the lake is thelargest of the four.
The one in disney springs isthe largest of the four summer
houses on the lake across thecountry at 12,000 square feet,
featuring full height windows, acookie bar, three drink bars
and an outside patio overlookingLake Buena Vista and Saratoga
Springs Resort.
You got it.
Speaker 1 (09:57):
No, that's why I was trying.
Sorry, I was quiet because Iwas trying to look it up, but I
don't know, based on what youtold me to look up.
I don't know what to look it up, but I don't know Based on what
you told me to look up?
Speaker 2 (10:04):
I don't know what to look it up.
It was designed incollaboration with the Rockwell
Group.
The restaurant blendsCalifornia cool with Florida
sunshine boasting a live treereaching a skylight, lush green
plants and a light seaside colorpalette.
So it does a good job ofblending the California.
Speaker 1 (10:20):
House of Blues.
House of Blues.
Yes, thank you.
Speaker 2 (10:23):
It does a good job of blending the two styles, right?
Yes, it really does, becausethey're similar, but they're
different at the same time.
Speaker 1 (10:29):
Right, yeah, yeah, I would definitely say so.
And I mean, as far as yousaying it's the largest of the
four across the US, like it isdefinitely roomy in there.
Speaker 2 (10:40):
Well, and the big windows make it feel a lot
bigger too.
Right, Because it opens allthat space up.
Speaker 1 (10:44):
Yes, right, that is true.
Speaker 2 (10:50):
Summer House on the Lake is the flagship restaurant
of all four and beautifullyblends the California beach
house style with fresh seasonalcuisine and a relaxed Florida
guest experience.
Speaker 1 (10:56):
I think they did a really good job of that yeah,
because the beach house style,like maybe with the windows and
everything, would be like moreCalifornia and then like the
wicker style furniture.
Yes, and the lighting fixturesand stuff could be more of the
Florida coastal, yeah yeahno-transcript booked this
reservation for us, so let'shear about Travel Planner Erica.
Planning a.
Speaker 2 (11:17):
Disney vacation can be overwhelming, but that's
where our new sponsor comes in.
You've heard us talk about herfor a long time and now she's
the official sponsor of thispodcast, travel Planner Erica
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
(11:37):
reservations to park strategiesand 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
you book your room and ticketpackage with her.
Speaker 1 (11:50):
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
(12:12):
your arrival day to put towardsyour Disney snacks.
Speaker 2 (12:16):
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 Instagramat Travel Planner Erica yeah,
again she's great.
We're just on their podcastthis week and go check that out.
Once Upon a Park podcast.
(12:38):
Just love everything about ericaher services, her
professionalism, her knowledgeattention to detail and
knowledge are just none othersecond to none.
So go check her out.
Tell her we sent you takeadvantage of that gift card
special offer.
All right, so we're going totalk about the menu now.
And it is a larger menu, andnormally when you go to
(12:58):
restaurants that have a largermenu, they don't really do great
in anything in particular,right?
Speaker 1 (13:04):
right, not the case here.
Yeah, like in other restaurants, sometimes you know the flavor
might be missing because theyhave such a broad menu and
they're not focused on certainthings.
But everything we had here wasdelicious and we'll talk about
like other appetizers and stuffon the menu.
But first off, what we had herewas delicious and we'll talk
about like other appetizers andstuff on the menu, but first off
, what we had was prime beefmeatballs.
Speaker 2 (13:22):
Oh my gosh.
Speaker 1 (13:24):
Yes, I think we all had that same reaction they were
amazing.
Yes.
Speaker 2 (13:29):
And they're $17.95.
A little pricey, but you get.
Was it three big?
I thought it was four.
Speaker 1 (13:36):
Was it four.
Speaker 2 (13:36):
I thought we split, thought maybe three, because I
split one.
Speaker 1 (13:39):
Yeah, you and I split one and then the boys each had
one each, but they would havehad another order if we let them
.
Yeah, I mean but but don't letthat price throw you off,
because it is enough to share.
And but I mean the flavor, sogood, like Ryan was like
scraping the bowl.
Speaker 2 (13:55):
He was like licking the plate.
Speaker 1 (13:56):
Yeah.
Speaker 2 (13:58):
Ryan was like scraping the bowl he was like
licking the plate.
Yeah, with the marinara sauceon there, it was delicious yes,
but some other starters you canget, you have.
Speaker 1 (14:05):
I'm not gonna name them all, it's a long list, but
devil crab croquettes, bakedspinach, artichoke dip, potato
salad, deviled eggs, cheesydream puffs, truffle
friesalapeno Cornbread, just toname a few.
And then they also have asignature guacamole and it says
Warm Tortilla Chips, trio ofSalsas for $17.95.
(14:28):
And it says Say yes to Crab andAdd Dungeness Crab to it as
well.
So that sounds delicious.
I'm the only one that likesguacamole, so we didn't go that
route.
But again, those meatballs weredelicious.
Speaker 2 (14:41):
They were very delicious and they have a very
diverse menu.
They've got a raw and chilledarea there with some shrimp
cocktail and poke bowls.
They do have pizza We'll talkabout the pizza in a minute and
they're good size and prettyreasonably priced.
They do have a good selectionof fresh salads.
I'm sure Brittany willdefinitely talk about that in a
(15:03):
minute.
Speaker 1 (15:04):
Yeah, and some of you guys that are more like veggie
lovers and stuff, you know, ifyou didn't, if what I was saying
on the starters menu didn'tsound good, they also have like
caramelized Brussels sproutsthat you could split in wood
grilled artichokes, and I thinkI did see one table with the
Brussels sprouts and they didlook pretty good.
Speaker 2 (15:20):
Yeah, and then they do have tacos, like shrimp tacos
, like fresh shrimp tacos andfish tacos, and they do have a
couple of pastas.
And then they have your typicallike burgers and fried chicken,
(15:41):
sandwiches and steak frites andchicken baskets.
And then they do have a freshoff-the-hook menu with crab
cakes, grouper fish and chips,wood-grilled Florida fish of the
moment, caribbean lobster,enchiladas and miso-glazed
salmon.
Speaker 1 (15:51):
Yeah, and Florida fish of the moment is like your
daily fish basically yeah, andwe'll talk about that in a
minute.
Speaker 2 (15:56):
Well, actually, let's just get right to it.
That's what I got.
Yes, I got the wood-grilledFlorida fish of the moment with
Palm Beach County corn andgarlic mojo.
It was $37.95.
Speaker 1 (16:07):
And what was the fish ?
Speaker 2 (16:08):
The fish.
I had to write it down.
It was a silver corvina.
There were two options.
One was I want to say it was asnapper and it was no.
It was no, it wasn't salmon, Iforgot what it was, but it
wasn't Florida caught, okay, andI was wanting something that
was Florida caught because Iknew it would be really fresh
(16:29):
instead of shipped in.
And the silver corvina was that, and it was very light, very
delicate taste, delicious.
I loved it and I got it withtruffle fries instead of the
garlic mojo.
Speaker 1 (16:42):
Right, and the fish was like a good size too.
Speaker 2 (16:46):
Yes, and then Ryan, he had the West Holm Wagyu Steak
Frites and it was a hugeportion and it was $39.95, and
he ate every bit of it.
Speaker 1 (16:57):
I mean, this steak was like the size of the plate
and it came with herb butter,garlic fries and Bearnaise sauce
, and he devoured this.
Yes, he definitely enjoyed it.
And then Nolan got the classiccheese pizza.
Speaker 2 (17:12):
It was really good.
Speaker 1 (17:13):
It was good.
We all tried a bite of it andhe says it's one of the best
pizzas he's ever had.
Speaker 2 (17:17):
I'll buy it.
I can get behind that.
Speaker 1 (17:19):
Yeah it was.
It was good, very flavorful.
I'm one usually like I.
Yes, even though I'm an adult,I still don't like eat the crust
of my pizza, but to try a biteof of how they I guess it was
like a wood stone.
Speaker 2 (17:33):
This was a wood fired grill so it was very thin crust
so you could eat the crust ofit right.
Speaker 1 (17:38):
So there was like a little bit of sauce left and
like a crust piece that I triedand you know I was like oh wow,
I can't imagine how the actualgood slice tasted.
So yeah, he loved it and atealmost every bit of it.
Speaker 2 (17:50):
So yeah, I think he did eat most of it and the pizza
was.
He just got a cheese pizza.
It was 1995, I was.
That was for the portion andhow good it was.
I'm okay with that price.
Speaker 1 (18:00):
Yes, and then I had the Buena Vista Cobb salad, so
it's your Cobb salad.
You know the avocado, egg, corn, cucumber, tomato, bacon, blue
cheese and they have an herbvinaigrette.
But you can also get like aprotein added to it, so like
grilled chicken or salmon, and Iforgot what the other one was.
Speaker 2 (18:19):
It's like prawns or Wagyu, sirloin or ahi tuna.
Speaker 1 (18:24):
Yeah, so I think I was debating between the salmon
and the sirloin and I went aheadand went with the salmon and
that piece of fish was huge.
Speaker 2 (18:36):
It was a full-on salmon filet.
Speaker 1 (18:37):
Yes, and I mean that salad.
I know y'all are like it's asalad.
You've had Cobb salads beforeBrittany You've talked about
them on this show, but this onemight be one of the best ones
I've ever had.
Speaker 2 (18:49):
Better than Brown Derby.
Speaker 1 (18:50):
Well, again, I don't want to diss on Brown Derby too
much because when we went it wasduring COVID times and they
didn't present it like theynormally do.
But based on the experience Idid have, I would say this one
is better.
Speaker 2 (19:04):
So the Buena Vista Cobb salad is $20.95.
To add the wood grilled salmon,it's an additional $13.95.
Speaker 1 (19:11):
It was worth it.
Speaker 2 (19:12):
So this was a $35 salad.
Yeah, worth it.
Speaker 1 (19:15):
It was so worth it.
It was so worth it.
It was really, really, reallygood All right.
Speaker 2 (19:21):
So what were your overall thoughts of the
restaurant?
Speaker 1 (19:25):
well, we didn't talk about dessert well, I didn't get
dessert um, so real quick.
Um, dessert came from the cookiebar.
We had asked like, hey, do weneed?
Because I wasn't 100 sure like,do you get the cookies from the
cookie bar?
Like, do you have to go overthere after dinner and get them,
or do you get a, you know, getmost of them?
(19:45):
Um, while we're sitting at thetable and they're like oh yeah,
let me go get you the menu ofthe cookies we have today.
And, um, so the boys hadcookies.
I think like chocolate chip wasthe one in, like a sea salt
chocolate chip was the other, ifI'm remembering correctly,
because ryan has a thing aboutsea salt, but, but I think Nolan
just got theregular chocolate chip, but Ryan
got the sea salt chocolate chip.
(20:06):
They're $4.95 each.
And then I got the.
It was a gluten-free, flourlessfudge brownie and it was priced
about the same I think $4.95 aswell, and you couldn't tell
that it was gluten-free oranything.
It was delicious.
So very good experience as wellwith that.
(20:27):
So now what we thought of therestaurant.
I think the atmosphere, thedecor, the lighting, how they
present the food to you.
We had a really good server.
I thoroughly enjoyed theexperience.
It definitely does give offthat summer house on the lake
(20:49):
vibe.
Like you are in a summer house,it has that coastal feel.
I remember commenting while wewere there that I liked a lot of
the decorations and thelighting, fixtures and things
and of course, as we've stated,everything that we ate was very
good.
Speaker 2 (21:02):
So I'm going to completely say ditto on that.
It was very beautiful.
I felt like we were at abeachfront restaurant, right,
like we have when we would go toplaces on 30A or other beaches.
I really loved the differencewhen you're walking from the
chaos that is Disney Springsright outside here, right, and
(21:25):
when you walk in theirrestaurant, it's like ah, yeah.
That chaos does not transfer inRight right.
It's very peaceful, veryrelaxing.
Even as big of a restaurant asit is and how many people are in
there, I did not feel like youwere crowded on people.
Speaker 1 (21:41):
Right, yeah, I didn't feel that at all either, and I
mean there was, there werepeople sitting at the table next
to us, but you're not on top ofeach other you're not.
Speaker 2 (21:47):
You couldn't hear what they were saying.
It wasn't awkward, it wascrowded, but it didn't feel
crowded.
Right, that makes sense.
Yeah, um, if we ever go backhere, I would definitely like to
sit outside yeah, it was so hot, though.
That's the thing, it was likedegrees, but there were people
sitting outside and they didn'tlook.
I'm sure they keep the fansgoing and it's probably not as
(22:08):
uncomfortable as you think.
Speaker 1 (22:09):
Right, but maybe if we go like during fall or
something you know yeah, but itwas a beautiful restaurant.
Speaker 2 (22:15):
The decor was just beautiful, great food.
Would we eat here again?
Speaker 1 (22:21):
Yes, yes, definitely, yes, yes, definitely, yes.
I think the boys would agree aswell.
Speaker 2 (22:26):
From the restaurants we've eaten at in Disney Springs
.
I'm ranking Boathouse one, thistwo and then Homecoming three
for the sit-down restaurants.
Speaker 1 (22:38):
Okay.
Speaker 2 (22:39):
Boathouse is going to be tough to top.
Speaker 1 (22:41):
Yeah.
Speaker 2 (22:42):
But I think this is up there with it.
It's in the conversation, Iwould agree.
Boathouse is going to be toughto top.
Yeah, but I think this is upthere with it.
Speaker 1 (22:44):
It's in the conversation, I would agree,
boathouse and Summer House onthe lake for sure.
In the top I want to eat atPaddlefish again.
Speaker 2 (22:50):
Okay.
Speaker 1 (22:51):
Just because it was such a long time ago in our very
first Disney trip.
I'd like to experience thatagain.
Speaker 2 (22:57):
I want to eat at Wine Bar George.
Speaker 1 (22:58):
Yeah.
Speaker 2 (22:59):
That's a me and you thing.
Speaker 1 (23:00):
Right.
Speaker 2 (23:01):
And what's that Asian place?
Speaker 1 (23:04):
Arimoto, no Arimoto, morimoto.
Speaker 2 (23:07):
Morimoto.
I want to go there too.
Yeah, Because I've heard reallygood things about those places.
Speaker 1 (23:12):
Right, but homecoming's delicious too, it
is yes.
Speaker 2 (23:16):
Here's why I'm putting it ahead of homecoming.
I left here full, but not full.
Right, you, but not.
Oh yeah, full right, you leavehomecoming going.
I don't know I can walk right.
Speaker 1 (23:28):
It's like roll me out here, because homecoming is
that southern stick to yourbones food yes, and so it is
definitely makes you feel likeyou enjoyed it.
For sure, you enjoyed everybite of it, but it's like yeah
you're like I need to go take anap right and like I don't want
to eat for two days I don't wantto do anything.
Speaker 2 (23:47):
No, yes, uh, do we recommend eating here?
Yes, for sure I would recommendthis for families for a date
night.
Yeah, solo, we saw severalpeople in there just eating by
themselves.
Yeah, and since we're sayingfor families, we didn't really.
Speaker 1 (24:01):
Yeah, there were people by themselves, um, and
there were some with date nights.
There was like having girls'nights and stuff.
But we didn't talk about thekids' menu.
I'm not going to readeverything on there, but I know
you heard some of those higherprices and those of you that are
like families.
You know our youngest he's kindof getting out of the kids'
meal stage and eating a littlemore, so we don't touch on those
(24:26):
as often anymore.
But for kids most of the pricesare $9.95 for each of the meals
and anything from chickenfingers, grilled cheese, um,
pasta and meatballs, mac andcheese, quesadilla,
cheeseburgers and a smallercheese pizza.
So you know they do have thatfor the young ones and this is
going to be a table table credit.
Speaker 2 (24:45):
Sit down If you're on the dining plan.
This will be one table servicecredit, right and with the drink
included.
I think this would be a goodvalue of that, and I think, yes,
the prices here are a littlebit higher, but it was worth it.
Speaker 1 (24:57):
It was.
Speaker 2 (24:58):
And I don't mind paying a little more for good
food.
Speaker 1 (25:00):
Exactly.
Speaker 2 (25:01):
So I would recommend this for families, solos, girls
nights, guys night well, guysnight, never mind, that's
different no, no, but girlsnight um date nights, you know
yeah definitely recommend thisplace.
Would definitely eat here again100 yes all right.
Thank you everybody for joiningus.
If you want to support thepodcast, the best way to do that
(25:22):
is to book your next vacationwith travel planner erica.
You gotta her outwwwtravelplannerericacom she's
on Facebook and Instagram atTravel Planner Erica and tell
her we sent you.
Yes, take advantage of thatfree gift card.
Several of y'all have done thatand we really appreciate that.
You can email us circleofparksat gmailcom.
Our website'swwwcircleofparkscom and we're on
(25:45):
Facebook, instagram and X allat Circle of Parks.
Thank you so much for joiningus.
Next week will be a specialepisode with Brittany and our
youngest son, nolan.
They're going to be talkingabout their recent experience at
Chef Mickey's.
Speaker 1 (25:58):
Yes, so talk to you soon.
Speaker 2 (25:59):
Not me, because if it was, me I'd be like don't go
here.
Speaker 1 (26:02):
Hey, but Nolan and I will talk to you soon, thank you
.
Speaker 2 (26:06):
Bye.
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