BONUS Review: Topolino's Terrace at Disney's Riviera Resort

Episode Transcript
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Chris (00:00):
Hey everybody, welcome to a season three bonus episode
tonight we are talking aboutTopolino's Terrace is a brand
new technically brand newrestaurant that sits on top of
the Disney's new Riviera resortone of their new DVC resorts it
just opened in December 2019.
The restaurant opened rightalong with it shiny and pretty,

(00:20):
it is shiny, it is pretty, thewhole resort is beautiful. So
this was this, this restaurantTopolino's Terrace, Topolino is
Mickey Mouse and Italian and itand the Riviera is is French
Riviera Italian Riviera themed.
And so that's also the theme ofthe dinner service that they

(00:43):
have is is Mediterranean Italianfare. And so the restaurant sits
atop one of the towers atRiviera, and it's got all these
wonderful grand views of WaltDisney World Resort. In the
morning, they actually offer acharacter breakfast from 7:30 to

11 (01:03):
15. It features a delicious fixed price menu including
pastries, bread, quiche, sourcream, waffles, smoked salmon a
lot more, and you'll be treatedto the amazing views that are a
hallmark of this restaurant, aswell as parades, Mickey, Minnie
Donald and Daisy in artfuloutfits. So that's always a good
time. The charming cafebreakfast transforms into pure

(01:27):
elegance for dinner servicethat's inspired by the cliffside
restaurants of France and Italythat look out over the
Mediterranean. In this case, theviews include the lake between
Riviera resort and the CaribbeanBeach Resort across the way and
further in the distance you canenjoy views of Epcot and
Hollywood Studios. I imagine thefirework shows look amazing from

(01:49):
this view. By the way, there isa technically a dress code for
Topolino's Terrace. But they'renot strict about it. They make
you feel warm and welcome, justas you'd expect at Disney would.
We came directly from HollywoodStudios for our reservation,
wearing shorts and sweatshirtthat we wore to the park. It was
fine.

Kelli (02:06):
Yeah, they were really nice. They were really nice
about it. And speaking of whichlocation, location location,
this restaurant is so easy toget to. So we were at Hollywood
Studios. The day we went wehopped on the skyliner my
favorite mode of transportationand popped right over to the
Riviera. It was a lovely tripfrom Hollywood studios to the
Riviera. 15 minutes total. Oh,it was relaxing. There was a

(02:26):
breeze. It was fantastic. Highlyrecommend. It's just so easy to
get to this restaurant fromreally anywhere.

Chris (02:34):
Yeah, it really is. The real show here is the dinner
menu. I was a little skepticalof how nice Topolino's Terrace
could be given that it is alsothe destination of a character
breakfast not to take anythingaway from the character
breakfast, but they can be wildand crazy. Yeah. So I wasn't

(02:55):
sure was this going to reallyreach the elegance standards
that I might have beenexpecting. And truthfully, this
is a step above any of thenicest restaurants you'll find
in the parks. This is this isdefinitely above even the
Hollywood brown Derby oranywhere like that in the parks.
This is a place that you will goand you want to feel like you're

(03:17):
having a nice meal. It was Yes,

Kelli (03:19):
it was very nice. So I'll cover some of the menu. First of
all, they have several antipastothings that are phenomenal. But
what our waitress told us isthat everybody gets the ricotta.
It's what we got. It was lovely,right? She was so right, that it
came with a plate of ricottawith some aged balsamic
tomatoes, cracked pepper andbasil. It was just perfection

(03:42):
was light and they served itwith this these breadsticks that
looked like a tree withbranches. I can't even explain
it was kind of like

Chris (03:53):
pretzel bread but it wasn't quite.

Kelli (03:55):
It was beautiful and it tastes really good. Oh it was
perfect was perfection in breadwhich you guys know I love
perfection and bread. And let'sjust smear some ricotta on it.
It was fantastic. So good. Wedidn't have any of the starters
but they do have several like abisque and escargot if you're
interested in that. So again,like what you were mentioning,
sort of top tier stuff there.
You don't get in a lot of Parkrestaurants. They have

(04:16):
handcrafted pasta, so they maketheir pasta there in the in the
restaurant every day. And so Ias you guys know, I'm vegetarian
and I had heard that there was asecret menu option that you
could tell the chef you're avegetarian and he would make you
a pasta. Like special like hewould just whip that up. And so
I asked our waitress and she wasphenomenal. And he did. And so

(04:39):
she told me I recommend thisparticular pasta. You can have
one of these different sauces.
And I went with an Alfredo saucewhich was very light. It was
perfect. And then some amazingamazing root veggies. Yeah,

Chris (04:55):
yeah, it was. Oh, it was beautiful. Good. I've never seen
it was Alfredo But it was likethis handmade like

Kelli (05:03):
perfect. And I told the waitress, they also have a bean
casole there that is plant basedand I was totally fine trying
that. That's also plant basedsausage, trumpet mushrooms and
root vegetables. I was sure thatwould be phenomenal. But I was
really feeling pasta like I sawthe pasta when we walked in and
I was like, I really want thepasta. So she did a great job

(05:25):
there. What did you get?

Chris (05:27):
Yeah, so I got the the salmon dish the king salmon
Micuin. I'm sure I'm saying thatwrong. This was the most
luscious, beautiful, perfectlygrilled medium piece of salmon
sitting on a bed of artichokeRisotto. It was so precious. I

(05:48):
mean, it was so beautiful. Itwas great. It was it was grilled
perfectly. The the risotto wascreamy and soft and luscious.
These artichoke hearts I'm notan artichoke fan, but I was
devouring these artichokehearts. They were so good. So I

(06:09):
mean I would highly recommendthe salmon there it was it was
perfect. And they also havethey've got you know sole on the
menu they've got lamb shank andveal chop and a what appears to
be a beautiful Filet Mignon. Butthen there comes the desert

Kelli (06:25):
there comes the dessert right and so we had sort of been
saving up for this when we knewit was gonna be a great meal. We
went with the chocolate lavacake now they call that the warm
valrhona I'm sure I screwed thatup chocolate cake with a caramel
center Chantilly cream andraspberries. They also have like
mousse and pistachio moussechocolate cake. They have lovely

(06:49):
desserts. I mean, I'll say Ididn't think these were
overpriced, right? The dessertwas $14 that's as far as you
know, pricing goes I thoughtthat was very reasonable. So the
chocolate cake, the chocolatelava cake was phenomenal.
There's no other

Chris (07:05):
way to put it. So over the top

Kelli (07:06):
I just about licked the plate I would have

Chris (07:08):
if it hadn't been such an elegant place

Kelli (07:10):
yet. We've and we were sitting in like a booth that was
sort of like a semi circle. Sowe were facing outward and I
would have felt bad aboutlifting the plate. But if we had
been in more of a closed offsituation, I'm

Chris (07:24):
gonna give that a shot.
That's amazing. Yeah, it wasgood. It was warm cake. It was
fudgy chocolate cake and youcrack it open and it just
deliciousness all over theplace. They had a little a
little circle of ice cream thereand then you just I didn't even
get to taste Chantilly. I wentstraight for that. So yeah, I

(07:45):
can't really I mean, I'm surethe pistachio mousse and the
fruits of the forest aredelicious. But get the chocolate
cake. your your your waiter orwaitress will not lead you
astray.

Kelli (08:00):
It was great. And I mean I will say too We had a couple
glasses of Chardonnay. I thoughttheir wine prices were very
reasonable.

Chris (08:06):
Yeah, we should have gotten the bottle. We should
have gotten about we had enough.
Yeah, glasses to pay for thebottle. And but

Kelli (08:11):
by that I mean two.
Right. So prices were veryreasonable. But ya know, the
dessert, the food, the wine, theambience, the location, the
service. It was phenomenal.
Absolutely.

Chris (08:25):
We'll go back the service was perfection. I can't say
enough about how pleasantlysurprised I was about the entire
elegance that I've loved here.
It's my

Kelli (08:35):
new favorite. It was it was wonderful. Absolutely. My
new favorite for top tierdining.

Chris (08:40):
Yeah, so So hey, if you want to see how not to do that
chocolate cake, by the way, weactually tried to make it before
we actually went on our mostrecent trip, and it was an utter
catastrophe. The way theyactually serve it Topolino's
Terrace is on point and muchbetter than the one we made at

(09:00):
home. So go check that out, too.
In fact, follow us on all thesocials at SCFADP on Instagram
and Twitter. Go subscribe to uson YouTube supercalifragilistic
awesome Disney podcast. And withthat, we hope to see you real
soon

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}BONUS Review: Topolino's Terrace at Disney's Riviera Resort