September 26, 2024 • 37 mins
Join Tony and Lauren as they delve into the dining experiences at Walt Disney World, sharing their reviews of six standout restaurants. They highlight the importance of theming and ambiance in enhancing the overall dining experience, with a particular focus on the delicious food offerings. Among the featured locations are the enchanting Be Our Guest, the vibrant Ohana, and the innovative Space 220, each providing unique culinary adventures. Listeners can expect insights on pricing, menu options, and tips for securing reservations at these sought-after dining spots. Tune in for valuable advice that will help you make the most of your theme park dining experiences!
With dining a major part of a Disney World Vacation, Lauren and Tony review six different restaurants from recent trips. Lauren gives her thoughts on Ohana, Topolino's Terrace and Via Napoli while Tony discusses his experience at Be Our Guest, Space 220 and Roundup Rodeo BBQ. They give their thoughts on food, theming, price and overall experience.
Companies mentioned in this episode:
- Walt Disney World
- Universal Studios
- Disney
- Disney's Polynesian Village Resort
- Epcot
- Riviera Resort
- Topolino's Terrace
- Space 220
- Be Our Guest
- Ohana
- Vianapoli
- 50's Prime Time Diner
- Roundup Rodeo Barbecue
- Tutto Italia
- Chef Mickey's
- Texas de Brazil
- Disney Dining Plan
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:04):
Welcome to another edition ofthe Wands and Wishes podcast, as
we help you prepare for the best
vacation at Walt Disney World and
Universal Studios.
Well, part of going down to atheme park is obviously the theming
andthe rides and the shows and everything
that surrounds you.
But one of the other greatparts is the dining.
And today we're going to goover six restaurants.
Lauren and I will pick threeeach to kind of give you our review
and our thoughts, some of these a
little bit recently on our recent
trips down to Walt Disney World and
give you a thought on what goes right
with the theming and what could be
a little bit better in terms of the
overall dining experience.
(00:36):
Once again, if you like whatwe've been doing so far in this podcast,
please, like, subscribe to it.
It helps us with thealgorithms, leave us a five star
review, and also share it with friends,
as, again, we try to give you the
best tips for your theme park experience.
All right, Lauren, so we'regoing to do six restaurants that
arein the Walt Disney World complex,
boththe resort, the parks, and whatnot.
I just got back from a coupleof days.
(00:57):
A couple of weeks ago.
We went to three restaurants.
My wife and I.
We've done the Disney diningplan in years past, decided to go
through, go through three.
And I'll start with the one wewent to first, which is our Friday
night excursion into the Halloween
party.
And we had reservations for beour guest.
Yum.
Delicious.
Absolutely delicious.
So good.
So now, this came as a highlyrecommended place for my wife and
I, even though our kids had moved
onpast the youth.
(01:24):
My parents got that fancy feel.
Yeah.
Because my father and mymother went down there and they experienced
it.
They said, oh, you and Lauriewould really like it.
I know Laurie was a big, bigbeauty and the Beast fan.
And so we said, all right,let's give this a whirl.
The first thing is when you gothere and you check in and you enter.
I was blown away by the theming.
This is where you get your camera.
Yeah, it's beautiful.
(01:44):
You just start taking picturesof every single thing you could possibly
do.
Do you remember which room youwere seated in?
I was in the grand ballroom.
Oh, that's the best one.
It is the best one.
And we had a nice little tableby the wall.
And this is a prefixed menu.
So you're gonna get anappetizer, an entree, and a dessert
tochoose from for the price of the
meal.
At the time we went, it wasdollar 75 per person.
(02:05):
And then, of course,afterwards, you get the tip.
And if you want any extras,like a light up goblet or anything
likethat, then you can pay for the alcoholic
beverages.
That's right.
Now, my wife is a big frenchonion soup fan and got the french
onion soup.
Said was one of the bestfrench onion soups.
Really?
Yeah.
Now, I've heard differently.
Cause I kind of warned herthat I had a few friends say it wasn't
as good.
She liked it a lot, said itwas really good french onion soup.
(02:27):
So it's been a few years sinceI've been to be our guest.
When I was there last time, itwas just an a la carte menu.
Okay.
It wasn't the prefix, so takeme through that.
How many choices were yougiven for your appetizer?
How many choices were yougiven for your dinner and your dessert?
Well, the appetizers werepretty basic in terms of there were
two soups.
There was a french onion soup,and then I got the sweet corn bisque.
(02:49):
Oh, yum.
Which was very good.
Really good.
And then there's like, tuna tartare.
And there was some escargot tokeep up with the french cuisine.
And then there was a mixedgreen salad I tend to not get.
Even if it's great and fancy.
I try not to get a salad on aprefix menu.
Cause I can get a saladanywhere, and I'm paying pretty good
money.
So I'm trying to get a moreadvanced appetizer than a couple
of,you know, salads.
(03:11):
Um, so I.
We went with.
I went with the sweet cornbisque, which was really good.
Now, as far as the entreeswent, there was fish, there was trout,
there was short ribs, which was recommended
to me.
My father said, you'll lovethe short ribs are really good.
Um, there was chicken, whichLori got, and then I got a butcher's
cutsteak, which was a special.
Sounds wonderful.
Which was the kind of thefrench fries, but they were a little
drizzled with some oil and whatnot.
(03:35):
That was really tasty, andthat came out pretty good.
As a steak guy, that waspretty good.
The sauce is what made, Ithink, my meal better than maybe
itwould have been.
And the fries, I thought wouldbe pretty basic, but they were pretty
jazzed up, if you will, with some
sprinkles of stuff, and made it really
kind of tasty.
But the chicken was really delicious.
(03:56):
Laurie had the chicken withthe asparagus and the petite potatoes
and really loved that.
It took some time to come out,and you could tell that it was done
with real good care.
One of the criticismssometimes is an overly themed restaurant
is that the food is not as good.
You're paying for more of the atmosphere.
This really was.
If they had strippedeverything down, it still, I thought,
would been a very good restaurant.
(04:19):
Oh, that's good.
I thought it was very good.
And then, of course, thedessert came and then I got the gray
stuff, of course.
And I wanted Lori to get that,too, because I didn't want to share
the gray stuff, which I knew I was
going to have.
That's right.
It's not a huge bowl of graystuff either.
And she ends up getting, like,the caramel cake.
Okay.
And I said that.
All right, I'll give you some grace.
(04:40):
I wanted the whole thing.
You get a little truffle andyou get a macaroon.
But the gray stuff is what Iwas looking for.
Yeah.
And it was, you know, it wasout of this world good.
It was good.
It was really good.
So.
And everyone kind of leans on,leans into that.
As far as the theming, thetheming was outstanding.
Yes, it's absolutely outstanding.
The one criticism I had was, Iwish Bell was there and put on.
(05:02):
A little bit more of a.
I agree.
I think that for the pricethat you're paying when you're going
there, I don't understand why we're
only getting one character.
Why can't we have them as a duo?
But when you're describing thefood that you had and the amount
ofthe food that you had, honestly,
if youreally think about it, for what all
you're getting, dollar 75 per person
is really, I think it's in line with
what you got.
(05:25):
Yeah, exactly.
And beast walked around.
If there was a meet and greet,they never said it was.
Some people said they did getto have a meet and greet one time.
If they did it on our night,no one said a thing.
No one said, you can go inthis room and wait.
There's one thing I regret inthat, is I didn't tour enough.
We didn't tour the facility.
(05:45):
We had our dinner and then we left.
We took our pictures in thebeginning, so I missed the rose.
I should have saw that.
I should have remembered thatthat was there and went to go find
it.
So I highly recommend, if youget this, really enjoy the theming
andgo as much around that place as you
can to get your pictures and enjoy
the ambience.
You're paying good money forthis meal.
You're paying good money forthe experience of the beauty and
the beast.
(06:08):
Theming the windows, bring inthe snow.
I mean, they really make itjust like the movie.
But don't leave, because ifyou find out that you could have
gone, taken a picture of something
cool.
Exactly.
You're gonna miss out.
It's gonna cost you another$75 a person.
That's right.
You gotta go do that.
But this is a really good,good option if you're wanting a sit
down dinner inside Magic kingdom.
(06:28):
And a good note that youmentioned, prior to a few years ago,
Magic Kingdom did not serve alcoholic
beverages at all.
And that is still largely true.
True.
Except for at the sit down restaurants.
So if you are looking for analcoholic beverage, those are served
at some of the sit down restaurants
insideMagic Kingdom.
We saw in the menu that therewas this lighted goblet.
(06:49):
And Lori's kind of a suckerfor that.
She likes, like, knickknacksand trinkets and stuff.
And so she didn't know what it was.
And a waiter came by with abag for the goblet for a table next
to us.
And I said, hey, I'm pretty bold.
I don't mind getting up andasking the guy if I could see his
goblet.
I don't have a problem.
She goes, no, no, no, no.
(07:09):
But then she finally told thewaiter, she goes, what is it?
How cool is it?
And he said, I'll bring oneover for you.
And he did.
And she goes, oh, great.
I'll take it.
I guess I gotta get a drink.
He goes, no, you can pay xamount of price for a beverage, or
you can just buy the goblet straight.
Up, just as a souvenir.
Yeah, it's a couple dollars less.
Oh, that's great.
So that's what we did.
That's what she got.
Awesome.
Now, you do get a really coolbeast autographed card that thanks
youfor coming in.
(07:32):
So that becomes a very nicekeepsake as well.
That's right.
So this was very, very high, Ithink, of the things that we wanted
todo restaurant wise, this was probably
priority one.
So reservations were not asdifficult to get, but they are very
difficult to get.
So you just really make sureyou stay on top of that.
If you're going down there,would you go back here?
Would I go back?
That's a very good question.
(07:53):
We talked about it a lot.
Probably, yes.
Okay.
Only because she really lovesthe movie and, you know, the theming
really worked.
But I probably would go back.
So what are.
That's a question I'm going tohave off after every review, and
I'm going.
To have that for you as well.
All right, so what is your restaurant?
Okay, so the first one that Iwant to talk about is probably one
of the most popular restaurants on
Disney property.
(08:15):
It's one of the most oftenrequested ones from my clients.
And that is Ohana.
Oh, yeah.
It is.
Inside Disney's polynesianvillage resort.
It is a whole experience otherthan just a meal.
So at breakfast, you have.
It's a character meal.
It is stitch and Lilo andMickey and Pluto.
(08:36):
And you're given a familystyle meal of Mickey waffles, bacon,
eggs, sausage.
Just your basic breakfast meal.
But those different characterscome around with different hawaiian
music, and it's just a fun atmosphere.
Now, the restaurant itself hasfloor to ceiling windows overlooking
thelagoon and Cinderella castle.
(08:59):
So it's got a really nice atmosphere.
Whether you're there forbreakfast or for dinner, breakfast
isgoing to be a little bit more on
the pricey side.
I actually was looking at the menu.
It's $49 per adult and $30 per childhood.
Is this all you can eat?
Do they bring more platters over?
Yeah, it's definitely all youcan eat, but when it comes to character
meals and breakfast in particular,
I wouldsay you're really only booking that
for the characters.
(09:26):
Right?
Like my daughter Lily.
Her favorite character is stitch.
She absolutely loves stitch.
Her entire room is decked out.
But I would say if this issomething that she wants to do, yes,
I'll spend the money for it, but
Iam not spending the money for the
Mickey waffles and the bacon, because
if you want that, if that's only
what you're going for, then stick
tothe quick service.
(09:48):
But it's great atmosphere foratmosphere for breakfast, but for
dinner, that's really the one that
people are after.
So it's not character diningat dinner.
It is, however, still.
It still feels like an experience.
When you walk in, they tellyou ohana means family.
And they.
Everyone calls each other cousins.
They say, I'm cousin Sam.
(10:10):
I'm gonna be taking care of you.
It is a little on the pricey side.
Again, it's $62 per adult, $40per child.
A big note to remember on thisone is at that $62.
If you're on the dining plan,it's still one credit.
Oh, that's great.
So I think it's really one ofthe more expensive ones.
(10:31):
That's still considered one credit.
Again, it's one.
It's all you can eat.
Again at dinner, they bringout different courses.
It's kind of a polynesianthemed meal, obviously, so you get
things like noodles and vegetables
and potstickers and then different grilled
meats.
Like, if you've been somewherelike Texas de Brazil, it's very similar
to that.
(10:55):
They'll bring around skewers.
Definitely go hungry.
But don't fill yourself up somuch that you skip dessert, because
dessert, to me, is the best part.
It's like caramelized, likebanana and pineapple, coconut ice
cream, bread pudding sort of thing.
(11:16):
So good.
All in all, I definitely thinkthat Ohana is an experience worth
having.
Now, I will say we wentseveral years with not going.
My husband got burnout on it,and then we went again, I think,
onour most recent trip last year, and
it was just as good as it had been
years ago, so it stayed consistent.
(11:40):
Yeah, yeah, we were thereyears in 2012.
Okay.
Going way, way back.
And what I remember, Iremember the breakfast big bowl of
stuff, but I remember the juice being
filled.
Oh, the pog juice.
Yeah, the pog juice is so delicious.
It is really good.
And I can't replicate that inany way, shape or form.
I know, I try.
I can't replicate that.
I mean, it's.
What is it?
Is it papaya juice?
(12:02):
Yeah, it's like papaya juice,orange and guava.
But, yeah, I can't replicateit either.
You made a good point aboutthe value on the dining plan.
I know that there are people who.
I'm one of them.
Like, I try to see, like, whatvalue am I actually getting with
this?
Right?
So I am more likely to go,like, if I see a restaurant that's
gotx amount of dollars for price versus
another that's higher, I'm going
togo with the higher one.
(12:25):
That's right.
Everyone figure out what you do.
The same thing.
I am not going to pay for thisdining plan if I'm only going to
places that are more affordable.
If I kept that dining money inmy pocket and just spent it out of
my pocket.
That's right.
So that's a very good point.
To get really good value outof your dining plan is to find places
that, yeah, they're a little bit
more on the higher side, but it's
only one credit.
Yes.
Another note, too is on placesthat have a prefix price or like
acharacter meal that's buffet, that's
priced per person.
(12:53):
If you have a child that'sunder the age of three, you don't
payfor them to eat and they can still
have a full plate.
However, if you are diningsomewhere where everyone orders off
the menu, don't expect that child
toeat for free.
It doesn't work the same way.
Gotcha.
Gotcha.
All right.
My second restaurant is space220 at Epcot.
Okay.
(13:13):
Again, this was another onewhere, just for context, so my parents
have retired.
They lived down 45 minutesaway from Disney, and now they're
onthis kick of going to restaurants,
and nowthey want to tell me all about it.
So that's what they do.
And I told them about space 220.
They didn't really know aboutspace 220.
And then they started tryingto find reservations.
Yeah, found one.
Went to the park, went, cameback and told me, you got to experience
it.
(13:36):
It's amazing.
It was really fun.
Great time.
Then I said, great.
But, dad, when we're going, Ican't get a reservation.
These things are gobbled upand they're taken.
That's right.
So he said to me, he goes,look, this goes for a lot of restaurants.
People don't really know thisis that you can be put on the waitlist
if cancellations come.
And so they got that note whenhe went, checked in, he said, we
had a reservation.
(13:59):
But what if we didn't get hereas early as possible?
Get yourself on the waitlist.
We will notify.
We get cancellations all the time.
And that happens usually withmost restaurants.
People don't know about this,but we were lucky to get a reservation.
Now, the reason we went wasbecause we were flexible in our two
days that we were going.
We wanted to go to epcot onSunday of our trip.
We couldn't get a reservation.
(14:20):
We ended up getting anotification that there was one available
on Saturday.
We took the Saturday one.
Pivot it.
So we went.
We went to.
We went to this one.
And I was really lookingforward to this because of the amazing
optics.
That's right.
There's so much hype around it.
Real hype.
So part of the enjoyment ofthis ride.
(14:40):
And again, pricey.
But we were going for lunch,so not as pricey.
$55 per person.
Good tip, too.
Go for lunch if you're goingfor the atmosphere, skip dinner.
Skip dinner.
Skip dinner.
Go for lunch.
If all you really care aboutis the experience and saying you've
been there so you can talk to your
Disney friends, that you experienced,
that theming.
Go for lunch.
So we had the lunch, the lunchdate, we went there.
(15:01):
Reservation.
Part of the joy is how you getto the restaurant.
Yeah.
Because they're making it outto be a trip to space.
So you get there, you get aboarding pass.
You're waiting, you get into aroom, you're going 220 miles up in
space.
It's.
It's very similar to missionto Mars.
And the stitch ride where youare flying up.
Yeah.
So you look down, you'releaving, you look up, you're going
tothe space station.
(15:25):
You get out, you're now in space.
You walk into this granddining room, big, huge windows, similar
to rise of the resistance, showing
you Earth.
And now you're in space andyou see things flying around, and
you're having your dinner in space.
It was very, very cool.
This was just a two course meal.
For lunch.
You got an appetizer and ameal, and they're pretty standard
lunch items.
(15:47):
There were sandwiches.
There was other items liketuna and whatnot.
I got the burger, the Gemini burger.
I started with the Caesar salad.
I said earlier that I don'tusually take salads in a prefix menu.
I unfortunately didn't reallysee much, though.
I like, I couldn't eat theshrimp tacos.
My wife is allergic to shellfish.
She just stayed away from mefor the rest of the day.
(16:07):
But there was a roasted beetsalad that Lori got that was really
good.
There's a wagyu beef capaccio.
If you don't like raw beef,don't get that.
But calamari was on the menuand whatnot.
But I went with the Caesar salad.
Pretty standard Caesar salad,but it was still pretty good.
Okay.
The Gemini burger was actuallyreally delicious.
Yeah, tell me about it.
It was really delicious.
It came with bacon.
(16:27):
It came with kind of differentcheeses, like two different cheeses.
Large burger you need.
If you cut with a knife, youcould cut it and really take it in.
It came with truffle fries.
Fries drizzled in truffle oilwith some parmesan on top.
That was really good.
And then the atmosphere isreally fun because you get to see
people sword fighting.
(16:49):
It really feels like you're in space.
And we really enjoyed theentire experience.
I got a lemonade drink thatcame with a glow cube.
And this glow cube will go offwhen wet.
You could take it home, and soyou can keep it for your own home
bar.
You can plop it in.
A cold drink starts lightingup, makes your drink really fun.
That's another good tip too,is they will.
(17:10):
Different restaurants willbring those glow cubes out also to
kids.
I have experienced that whenI've had an unruly child in a restaurant,
and they brought one out to try to
calm her down.
And then we've used it oncewe've been at home.
So those are really fun.
Would I do it again, probably not.
Okay.
And here's why.
I got everything I wanted outof this.
(17:31):
The experience is fantastic.
It's really fun.
You're not going anywhere.
It feels like you're going somewhere.
I kind of teased my wifebecause she's kind of afraid of heights,
but I said, we're not leaving.
You look like you're leaving.
She wouldn't look down intothe portal.
I was like, all right.
And I was like, part of thejoy is doing that.
She was getting into the experience.
(17:53):
Exactly.
Exactly.
So at least she played intothe whole, we're actually going up
into space or coming down.
And that's how you leave the restaurant.
You go down, you go into thesame room, you plummet back down
toEpcot center, and you leave out the
door.
But I got all my pictures.
I got everything I wanted outof it.
I don't know if I would do it again.
The food was really good.
I wouldn't mind tryingsomething else, some other things,
because I did feel like, well, maybe
I could have gone somewhere different
than the burger.
(18:19):
But I really liked the burger.
Looked really good.
I saw it on another table, andI was kind of in a burger mood.
And so I probably.
For a burger and a Caesar salad.
I definitely was paying for theming.
I was definitely paying a lotfor theming.
So I got all I wanted out of that.
But I might want to trydifferent items.
But the experience for me wasone felt like it was just one and
done.
(18:42):
If I had kids, I'd probably doit a couple of times because it was
really a cool experience.
Awesome.
Yeah.
That's good to know.
I haven't been there.
Yeah, you should definitelytry it.
Okay.
Definitely try it.
Because it is that odd.
Like, we know when you riderise of the resistance the first
timeand they open you up.
Yeah.
Oh, my God.
I'm really on a star cruiser.
Yeah.
This is nuts.
That is the feeling.
Okay.
You walk in there and you seethe big windows and the big screens,
andyou're like, this is great.
(19:06):
This is really Disney at itstheming finest.
And, of course, thecharacters, the waiters and stuff,
they're all in character space.
We're high up.
Be careful of gravity, makingjokes, that kind of stuff.
That's pretty fun.
That's a pretty fun thing to do.
That's awesome.
All right.
What is your second restauranton your list?
All right, so for my secondrestaurant, we are going to go over
to the Riviera resort, and we are
going to go to Topolino's terrace.
(19:30):
I've heard so much about Topolino's.
Now, I'm looking forward to this.
This one.
So this one is right now oneof the most popular reservations
onproperty, and it remains that way
because of everything that it offers.
So it opened just a few yearsago when Riviera Resort opened, and
the characters are only there at
breakfast, again, kind of like Ohana.
(19:55):
However, I think I have alittle different opinion on whether
ornot this character breakfast is worth
it.
It is.
So.
So adults are $49 and you know what?
I don't even know what the child.
Oh, the child price is $30.
So it is like a prefix meal.
(20:15):
So you will be given a choiceof several entrees.
They bring out a bread basketthat's full of different pastries
andbreakfast breads.
So when you're seated, firstof all, I should tell you, the restaurant
is at the very top of the Riviera
resort, so it must be great view.
It is so beautiful.
(20:36):
It's overlooking the skylinercaribbean beach resort.
You can see parts of Epcot andeven off in the distance, you can
see Hollywood studios.
So the atmosphere alone isabsolutely gorgeous.
There's windows all around.
And so when you're going toorder your meal, let's talk about
the food.
What I had when I was therewas the steak and eggs, and I'm trying
to see what all it comes with.
(21:01):
Oh, yes.
So it comes with a polenta,tomatoes, roasted potatoes, some
wild mushrooms, and then.
And you get two eggs, anystyle you like.
That's the fanciest steak andeggs I have ever heard.
Yes.
And so that brings me to mynext point.
When booking Topolino'sterrace, my personal recommendation
is to bookthe latest time possible.
(21:21):
So you're getting breakfastfood, but you're basically getting
twomeals out of it.
So when we went, we went at11:00 a.m.
and we didn't have breakfastthat morning, but we had steak and
eggs at 11:00 a.m.
and that kept us full until dinner.
Yeah.
And so I had over easy eggswith that, and it was really, really
outstanding.
(21:42):
When I ate here, it was on thetrip with just my daughter, Lily,
andshe had just a basic, I think it
was a really well done Mickey waffle
platter that was on, like, an art
palette.
So they brought out, like,different, a strawberry, chocolate
and acaramel sauce that she could dip
her waffles into.
So the food here really ismore than just your run of the mill
breakfast.
(22:06):
I was just going to ask that,how different is it from like a chef
Mickey's buffet or anything like
that.
Totally.
Apples to oranges.
This meal is a step above anyof the other character breakfast
thatyou're gonna get on property.
Now, talking about thecharacters, they're so cute.
They're all in, like, theirFrench Riviera outfits.
And they come around andthey'll each meet individually.
(22:29):
But then every.
I think it was 30 minutes or so.
They do a dance around the restaurant.
And it is the cutest thing ever.
Everybody kind of gets up andclaps and dances with them while
they're doing it.
And so the whole experience isjust fun and it's beautiful.
And so.
Yeah.
So would I go back?
Yes, absolutely.
Would I take a whole family offive there?
(22:51):
That's where my cheapness kindof comes in a little bit.
Because I don't like to paythat much per person.
But yes, I would absolutely goback there.
Again.
What is it at dinner?
Is it.
Is there a theme?
Yeah.
So at dinner, I would considerit like a really good date night
restaurant.
Oh, very good.
It is not prefix.
It's an a la carte menu.
It's got things like braisedbeef filet, sea salt, scallops, rigatoni.
(23:15):
Different things that arereally kind of stepped up.
And you still have thatbeautiful view at dinner.
What characters did you get at breakfast?
We had Mickey, Minnie, Daisyand Donald.
Wonderful.
Well, I hope there's Mickey,because that's Mickey Mouse in Italian.
Topolino.
Yeah, that's right.
Little mouse back in the day.
That's how the Italians sayMickey Mouse.
(23:36):
Oh, topolino.
Very good.
All right, my third one is the rodeo.
Roundup rodeo barbecue.
Okay, toy Story.
This was a late addition.
We originally had bookedfifties primetime diner, but we had
already been there with the kids
tenyears ago.
And I had heard about thebarbecue place.
Not from my parents, some.
(23:56):
Someone else.
And so when I saw that wasavailable, I said, do you want to
do this instead?
A little toy story themingrather than something we've already
experienced?
I said, sure.
So we ended up getting a lunchreservation at Roundup rodeo, BBQ
at Toy Story land.
Now this is theming again.
At its best, you are shrunkdown to the size of a toy.
Everything is larger than life.
All the playing cards, thekind of things you would expect at
Toy Story mania, slinky dog, dash,
things like that.
(24:22):
You're kind of in that mode.
Yeah.
This is a barbecue restaurant.
So if you don't like barbecue,this is not going to be your place.
It's a prefixed menu, it isall you can eat.
You get a pretty basic salad.
It's either a watermelon or atomato salad.
That's really not thehighlight of the meal.
The highlight of the meal isthe platter with everything on it.
(24:43):
Beef brisket, chicken.
There is a snake in my boot.
Sausage.
There is ribs.
There is baked beans.
Now you're getting the sides,which include tater tots.
They include macaroni andcheese, coleslaw.
Can't remember what else.
Just a whole bunch of sides.
Now they bring out cheddar biscuits.
(25:04):
These are absolutely, really,really good.
There's a sweet pepper jelly.
It's a little on the spicyside, but still just the cheddar
biscuits alone are great.
And again, all you can eat.
It's $45 per person at lunch.
When we went, this was a lot.
Of food for two people.
Yeah, sounds like it.
This was a tremendous amountof food for two people.
And I almost felt bad becauseone of the things I hate wasting
foodat restaurants, even though it's
somebody else's dime, I just hate
that feeling of, like, I didn't eat
any of this.
(25:35):
And there was so much foodleft over, and I felt bad because
itwas like we didn't touch certain
items.
We didn't really care for.
The baked beans, they comewith a different kind of flavor.
It was all just left there.
I'm not a big coleslaw person.
My wife had a couple bites,but that was it.
Still left a whole bucket ofcoleslaw there.
We loved the Mac and cheese.
That was delicious.
(25:56):
Tater tots, same thing.
But the meat was just overwhelming.
So much for two people.
So it was great in that sensethat if you want to do what we do
is when we go to these places, try
to fill up, don't want to have another
meal.
Let's burn it off when we'rewalking around the park.
That's a great thing for the amount.
I wish, in a way, and I don'tknow if there's probably would ruin
the experience.
(26:17):
They'd rather just give it toyou and say, pick what it.
Keep eating, instead saying,look, we don't eat this.
Can we have a second of that?
But that could get too complicated.
They're doing a lot of actingout certain things, so I don't know
if that works.
The theming is wonderful.
And there's voices overheadthat come up when Andy comes in,
everyone freezes.
(26:40):
And I didn't freeze.
I didn't know.
And I was still eating.
And luckily I didn't say anything.
I remember this?
Years ago when I was at a golftournament, I was sitting with a
friend, looking at a piece of paper,
the paring sheet, and I noticed that
somebody was coming through next.
And I looked up to tell myfriend, and I realized the guy was
putting.
(27:00):
And I mean, literally, justbefore I said, hey, mark, you caught
yourself.
I caught myself and went, oh, somebody's.
Everyone was quiet.
I didn't realize everyone was quiet.
I just was in my own world.
This is how I was eating this food.
Andy comes in, everybodyelse's frozen.
I'm eating my food, lookingaround, and my wife goes, freeze,
freeze.
(27:21):
I go, oh, okay, now I got it.
But I luckily didn't say,like, hey, honey, you know what we
should do?
Like, I didn't say.
I luckily didn't say anythingto ruin the mood.
So funny.
But what's great about thatmoment is when you do know Andy's
coming.
Everybody freezes.
Look to see where everybody isin middle of.
People were holding theirforks to their mouths.
(27:41):
Servers were holding drinks,you know, food and drinks on trays.
Whatever you're doing, youstop and just.
That's so funny.
So you got to be willing toplay along.
You gotta play along.
You gotta play along.
Now, I heard way back in theday they used to give giant pencils
tosign your check, and then people
started finding a way to take the
pencils.
Oh, I heard about this.
Yeah.
And I.
(28:02):
We didn't get that.
I was like, how do you walkout with a giant pencil?
Yeah.
And not get caught?
And they go, excuse me, can wejust have the pencil back?
We only have, like, 15 ofthem, and we kind of need them for
the rest of the time.
And now they're on eBay.
Yeah, now they're on eBay, probably.
We decided on this one thatonly because of the food portion,
wewould not go back again.
(28:23):
Everything else was great.
The food was delicious.
Again, there was just certainthings just for personal taste I
didn't like, but it was only because
itwas a tremendous amount of.
And I were like, just notgoing to eat that much.
Yeah.
I mean, it was real.
But the barbecue is really good.
They give you four barbecuesauces to choose from.
But if you love barbecue, givethis a whirl, especially if you love
the toy story theming.
(28:47):
I didn't think the lunch wasall that expensive for a themed restaurant.
It's not character dining.
I do want to make that clear.
They do not have anybodycoming by your table.
But it is a cool atmosphere,and it looked like the kids were
having a lot of fun.
So, again, it's all you can eat.
You can't beat that.
So if the kids really like theribs, keep bringing them.
(29:07):
But for us, for her and I, Idon't know if we'd go back just because
of the amount of food, but overall
gaveit a really good, solid a.
That's awesome.
And you kind of touched onthis a little bit.
This is another really goodoption that if you're wanting to
take care of two meals at one.
I've actually had clients bookhere for, like, 03:00 or 330.
And so you kind of snack earlyin the day for lunch, and then you're
having kind of a lunch and dinner
combo, but paying one price.
(29:33):
So this is another good optionfor that.
One thing we did notice,because it was barbecue, we were
thirsty the rest of the day.
It's barbecue is justnaturally salty, so we were thirsty
therest of the day.
That makes sense.
But the theming is really a plus.
And they.
And it seemed like.
Whereas, again, all the otherservers that we had on this trip,
they were, in character, having a
lot of fun.
This was the most fun.
I saw a crew.
(29:54):
That's awesome.
They were all having a reallygood time with it, singing the songs
that were coming through, having
fun,talking back at the.
Whatever voice was coming through.
There's a lot to soak in.
Take a walk to the quoteunquote bathroom.
Just walk around.
Just get out of your chair andjust walk around.
There's a lot more to seedepending on where they seat.
A.
(30:15):
I noticed that as I wasgetting up to look to find where
therestroom was, and I was like, oh,
that's kind of neat.
Oh, that's kind of neat.
Oh, cool.
So it's a very, very cool,atmospheric restaurant.
Okay, awesome.
All right.
The third one on your list.
All right.
So I had a really hard timedeciding which restaurants that I
wanted to choose today because I
love dining at Disney World.
So I went back to probably myfamily's ultimate favorite.
(30:37):
We do it every time.
Often we do it more than onetime on a trip.
And that's Vianapoli.
Oh, Vianapoli.
Yes.
So my favorite thing.
Thing about Vianapoli is thatyou can go here for a sit down meal,
and if you do it right, you really
canget out of there without paying a
whole lot more than your family would
pay for a quick service meal, because
there's so many options.
(30:59):
My family's favorite thing toget here is pizza.
And so they have threedifferent sizes.
They have an individual size.
They have a large size, andthey have what they call the mezzo
Metro pizza.
And you're probably gonnalaugh at me the way that I'm pronouncing
that, because I am not italian, but
so we always get the largest one,
the mezzo metro, and we get the pepperoni,
and it takes up an entire table.
(31:22):
It's like.
It's just a sight to beholdwhen they bring out this giant pizza
to our table.
But it will feed our entire family.
And so usually also what Ilike to get is they have a fantastic
house salad, and they price their
salad per person.
Rather than just ordering oneappetizer salad, you can order it
for as little as two people or as
many people as you want.
(31:47):
Now, we have found that asalad for two people will feed our
children too, if they want some salad.
And they actually do wantsalad here, because it's really good.
So we'll usually get a saladfor two and get a pizza to feed the
table.
Now, some other favorites thatwe have there.
My kids love the spaghetti and meatballs.
So they have a kid's spaghettithat comes with a homemade meatball.
(32:10):
My girls can sometimes split that.
The last time we went, though,they were so hungry, and they loved
it so much that we ended up asking
theserver, hey, can we get a second?
Spaghetti and meatballs on thekids menu?
And so they each had their own.
The Alfredo is amazing here.
I've had the tiramisu, andthere's nothing at Vianapoli that
isnot delicious.
Now, there's a few cons that Iwant to talk about.
(32:32):
A couple of cons, I guess Ishould say, is that the restaurant
isreally loud.
So if you've ever been inhere, it is an open air area where
you can see the stone ovens cooking
thepizzas, and then the entire room
isjust open.
And so it gets super loud justto be able to hear your servers or
talk to each other at the table.
(32:55):
But there is a little room offto the back, and I don't know what
they call it.
I think that there's a namefor it, but I just call it the back
room.
But there's some booths backthere, and if you are hard of hearing
or if you would just like a quieter
area, ask to be seated in the back.
And it's a totally differentfeel back there.
I went to Vianapoli again withthe family ten years ago.
(33:18):
I regret not getting the pizzabecause I hear it's the best pizza
on property.
Oh, good.
There's a lot of places to getgood pizza, but they say it's the
best pizza on property.
And I get that.
I got the candlestick pastawith the meat and sausage sauce or
whatever it was at the time.
This is an interestingquestion, because there's two restaurants
in that area, tutto Italia, which
doesn't get a lot of great reviews.
No, it doesn't.
(33:39):
It's been.
It's probably been seven oreight years since I've been to Tutto
Italia.
I didn't love it.
I felt like it was more likekind of mass produced food, I guess
Ishould say.
It tries to be on a higher level.
Yes.
Than Vianapoli.
And I feel like Vianapoli ismore crafted and just.
They're fixing it for you whenyou order it.
(33:59):
I keep asking myself, do Iwant to go?
My father, again, Italian, hewent, he likes Vianapoli better than
tutorial Italia.
It doesn't feel like TudoItalia is worth the money, but Viennapoli,
he loves.
He loves Vienna.
And another good thing aboutthis restaurant is you will pretty
rarely see it available last minute
for a reservation.
(34:19):
But I will say I'm probably100% of the time I've walked up without
a reservation, and they've been able
to get us in.
So always make sure and ask,even if you don't see a reservation
available.
Hey, can I get a.
Can I get a table for four?
And they can usually get you in.
So it's.
It's always one that I'm goingto continue to go back to time and
time again.
(34:41):
Yeah, I'm definitely going tohave to go back there again, because
again, I keep hearing about the different
pizzas.
I mean, from how badpizzerizzo is to how good other places
have pizza.
This is on top of the list.
People's pizza.
A little note about the pizza,about the price, too, when we're
talking about that is, I was saying
that they have the different sizes,
and I was actually trying to see.
(35:06):
So you can get a mezzo metropepperoni pizza for that will feed
your entire family.
Well, I don't see thepepperoni one here on the menu, but
I do see the meat lover pizza, and
it's dollar 60, so that will feed
easily a family of four.
And you cannot get out of aquick service restaurant for that.
You can't.
You can't.
That's crazy.
(35:26):
I have a quick story.
I think I told it on thepodcast once.
We had reservations at Vianapoli.
We had Fastpass reservationsfor Soarin.
Yeah.
We went on Soarin, and I wasgoing to be late for the reservation.
That's right.
I tried to pull a typicalreservation gag, which is, I thought
itwas this time.
Yeah.
And you added a few minutes.
I said, I had a reservationfor 715.
(35:48):
She says, we don't doreservations on the quarter.
And I said, you caught me.
I said, we rode a ride and.
They seated you anyway.
Right?
So every time I think aboutViennapoli, I think of how I tried
topull a fast one.
Failed miserably.
Just trying to say, oh, I hadno idea.
I was late, massively late forthis reservation.
I feel like they get that allthe time.
(36:09):
I'm sure they do.
They probably get that a lot.
So that is.
That is one of my favoriteplaces to go.
And I'm definitely looking forward.
I loved going back to Epcot.
I hadn't been to epcot in awhile, and I didn't realize how much,
as I've gotten older, how much I
really appreciate world showcase.
When I was a kid, I couldn'tget through it fast enough.
Like, I just could not.
(36:29):
Like, it was just like, whatare we doing here?
This is silly.
I don't want to watch a filmabout China.
I don't want to watch a filmabout France.
And I told my wife, I said,you know what?
If you do go to Epcot, maybeone day we'll do a whole Epcot doing
Epcot episode shop.
Even if you're not going tobuy a thing, there are so many things
you can see and get that are from
the countries that have nothing to
do with Disney.
(36:51):
They don't put a Mickeysticker on it.
They have just differentthings from the different countries.
And a lot of people thinkthey're going to a gift shop like
you would Winnie the Pooh or another
ride.
There are some real authenticstuff from these countries that are
there for you.
So I said, we should have donethat a little bit more.
But via Napoli, walking pastthat, remind me how good that was.
So I'm glad that was one ofyour lists.
Oh, yeah.
(37:11):
All right, those are the sixrestaurants that we reviewed on today's
show.
Again, if you like thepodcast, please subscribe and give
us a five star review as we continue
towork the algorithms and hopefully
helpyou plan.
If you'd like to reach Lauren,Lauren at all themagictravel.com
dot, you canreach me Tony at travel with tony
dmail.com dot.
We look forward to hearingfrom you and helping you plan the
best theme park vacation for you
and your family.
(37:32):
We'll be back next week.
And again, this is the wantsand wishes podcast.
Welcome to another edition ofthe Wands and Wishes podcast, as
we help you prepare for the best
vacation at Walt Disney World and
Universal Studios.
Well, part of going down to atheme park is obviously the theming
andthe rides and the shows and everything
that surrounds you.
But one of the other greatparts is the dining.
And today we're going to goover six restaurants.
Lauren and I will pick threeeach to kind of give you our review
and our thoughts, some of these a
little bit recently on our recent
trips down to Walt Disney World and
give you a thought on what goes right
with the theming and what could be
a little bit better in terms of the
overall dining experience.
(00:36):
Once again, if you like whatwe've been doing so far in this podcast,
please, like, subscribe to it.
It helps us with thealgorithms, leave us a five star
review, and also share it with friends,
as, again, we try to give you the
best tips for your theme park experience.
All right, Lauren, so we'regoing to do six restaurants that
arein the Walt Disney World complex,
boththe resort, the parks, and whatnot.
I just got back from a coupleof days.
(00:57):
A couple of weeks ago.
We went to three restaurants.
My wife and I.
We've done the Disney diningplan in years past, decided to go
through, go through three.
And I'll start with the one wewent to first, which is our Friday
night excursion into the Halloween
party.
And we had reservations for beour guest.
Yum.
Delicious.
Absolutely delicious.
So good.
So now, this came as a highlyrecommended place for my wife and
I, even though our kids had moved
onpast the youth.
(01:24):
My parents got that fancy feel.
Yeah.
Because my father and mymother went down there and they experienced
it.
They said, oh, you and Lauriewould really like it.
I know Laurie was a big, bigbeauty and the Beast fan.
And so we said, all right,let's give this a whirl.
The first thing is when you gothere and you check in and you enter.
I was blown away by the theming.
This is where you get your camera.
Yeah, it's beautiful.
(01:44):
You just start taking picturesof every single thing you could possibly
do.
Do you remember which room youwere seated in?
I was in the grand ballroom.
Oh, that's the best one.
It is the best one.
And we had a nice little tableby the wall.
And this is a prefixed menu.
So you're gonna get anappetizer, an entree, and a dessert
tochoose from for the price of the
meal.
At the time we went, it wasdollar 75 per person.
(02:05):
And then, of course,afterwards, you get the tip.
And if you want any extras,like a light up goblet or anything
likethat, then you can pay for the alcoholic
beverages.
That's right.
Now, my wife is a big frenchonion soup fan and got the french
onion soup.
Said was one of the bestfrench onion soups.
Really?
Yeah.
Now, I've heard differently.
Cause I kind of warned herthat I had a few friends say it wasn't
as good.
She liked it a lot, said itwas really good french onion soup.
(02:27):
So it's been a few years sinceI've been to be our guest.
When I was there last time, itwas just an a la carte menu.
Okay.
It wasn't the prefix, so takeme through that.
How many choices were yougiven for your appetizer?
How many choices were yougiven for your dinner and your dessert?
Well, the appetizers werepretty basic in terms of there were
two soups.
There was a french onion soup,and then I got the sweet corn bisque.
(02:49):
Oh, yum.
Which was very good.
Really good.
And then there's like, tuna tartare.
And there was some escargot tokeep up with the french cuisine.
And then there was a mixedgreen salad I tend to not get.
Even if it's great and fancy.
I try not to get a salad on aprefix menu.
Cause I can get a saladanywhere, and I'm paying pretty good
money.
So I'm trying to get a moreadvanced appetizer than a couple
of,you know, salads.
(03:11):
Um, so I.
We went with.
I went with the sweet cornbisque, which was really good.
Now, as far as the entreeswent, there was fish, there was trout,
there was short ribs, which was recommended
to me.
My father said, you'll lovethe short ribs are really good.
Um, there was chicken, whichLori got, and then I got a butcher's
cutsteak, which was a special.
Sounds wonderful.
Which was the kind of thefrench fries, but they were a little
drizzled with some oil and whatnot.
(03:35):
That was really tasty, andthat came out pretty good.
As a steak guy, that waspretty good.
The sauce is what made, Ithink, my meal better than maybe
itwould have been.
And the fries, I thought wouldbe pretty basic, but they were pretty
jazzed up, if you will, with some
sprinkles of stuff, and made it really
kind of tasty.
But the chicken was really delicious.
(03:56):
Laurie had the chicken withthe asparagus and the petite potatoes
and really loved that.
It took some time to come out,and you could tell that it was done
with real good care.
One of the criticismssometimes is an overly themed restaurant
is that the food is not as good.
You're paying for more of the atmosphere.
This really was.
If they had strippedeverything down, it still, I thought,
would been a very good restaurant.
(04:19):
Oh, that's good.
I thought it was very good.
And then, of course, thedessert came and then I got the gray
stuff, of course.
And I wanted Lori to get that,too, because I didn't want to share
the gray stuff, which I knew I was
going to have.
That's right.
It's not a huge bowl of graystuff either.
And she ends up getting, like,the caramel cake.
Okay.
And I said that.
All right, I'll give you some grace.
(04:40):
I wanted the whole thing.
You get a little truffle andyou get a macaroon.
But the gray stuff is what Iwas looking for.
Yeah.
And it was, you know, it wasout of this world good.
It was good.
It was really good.
So.
And everyone kind of leans on,leans into that.
As far as the theming, thetheming was outstanding.
Yes, it's absolutely outstanding.
The one criticism I had was, Iwish Bell was there and put on.
(05:02):
A little bit more of a.
I agree.
I think that for the pricethat you're paying when you're going
there, I don't understand why we're
only getting one character.
Why can't we have them as a duo?
But when you're describing thefood that you had and the amount
ofthe food that you had, honestly,
if youreally think about it, for what all
you're getting, dollar 75 per person
is really, I think it's in line with
what you got.
(05:25):
Yeah, exactly.
And beast walked around.
If there was a meet and greet,they never said it was.
Some people said they did getto have a meet and greet one time.
If they did it on our night,no one said a thing.
No one said, you can go inthis room and wait.
There's one thing I regret inthat, is I didn't tour enough.
We didn't tour the facility.
(05:45):
We had our dinner and then we left.
We took our pictures in thebeginning, so I missed the rose.
I should have saw that.
I should have remembered thatthat was there and went to go find
it.
So I highly recommend, if youget this, really enjoy the theming
andgo as much around that place as you
can to get your pictures and enjoy
the ambience.
You're paying good money forthis meal.
You're paying good money forthe experience of the beauty and
the beast.
(06:08):
Theming the windows, bring inthe snow.
I mean, they really make itjust like the movie.
But don't leave, because ifyou find out that you could have
gone, taken a picture of something
cool.
Exactly.
You're gonna miss out.
It's gonna cost you another$75 a person.
That's right.
You gotta go do that.
But this is a really good,good option if you're wanting a sit
down dinner inside Magic kingdom.
(06:28):
And a good note that youmentioned, prior to a few years ago,
Magic Kingdom did not serve alcoholic
beverages at all.
And that is still largely true.
True.
Except for at the sit down restaurants.
So if you are looking for analcoholic beverage, those are served
at some of the sit down restaurants
insideMagic Kingdom.
We saw in the menu that therewas this lighted goblet.
(06:49):
And Lori's kind of a suckerfor that.
She likes, like, knickknacksand trinkets and stuff.
And so she didn't know what it was.
And a waiter came by with abag for the goblet for a table next
to us.
And I said, hey, I'm pretty bold.
I don't mind getting up andasking the guy if I could see his
goblet.
I don't have a problem.
She goes, no, no, no, no.
(07:09):
But then she finally told thewaiter, she goes, what is it?
How cool is it?
And he said, I'll bring oneover for you.
And he did.
And she goes, oh, great.
I'll take it.
I guess I gotta get a drink.
He goes, no, you can pay xamount of price for a beverage, or
you can just buy the goblet straight.
Up, just as a souvenir.
Yeah, it's a couple dollars less.
Oh, that's great.
So that's what we did.
That's what she got.
Awesome.
Now, you do get a really coolbeast autographed card that thanks
youfor coming in.
(07:32):
So that becomes a very nicekeepsake as well.
That's right.
So this was very, very high, Ithink, of the things that we wanted
todo restaurant wise, this was probably
priority one.
So reservations were not asdifficult to get, but they are very
difficult to get.
So you just really make sureyou stay on top of that.
If you're going down there,would you go back here?
Would I go back?
That's a very good question.
(07:53):
We talked about it a lot.
Probably, yes.
Okay.
Only because she really lovesthe movie and, you know, the theming
really worked.
But I probably would go back.
So what are.
That's a question I'm going tohave off after every review, and
I'm going.
To have that for you as well.
All right, so what is your restaurant?
Okay, so the first one that Iwant to talk about is probably one
of the most popular restaurants on
Disney property.
(08:15):
It's one of the most oftenrequested ones from my clients.
And that is Ohana.
Oh, yeah.
It is.
Inside Disney's polynesianvillage resort.
It is a whole experience otherthan just a meal.
So at breakfast, you have.
It's a character meal.
It is stitch and Lilo andMickey and Pluto.
(08:36):
And you're given a familystyle meal of Mickey waffles, bacon,
eggs, sausage.
Just your basic breakfast meal.
But those different characterscome around with different hawaiian
music, and it's just a fun atmosphere.
Now, the restaurant itself hasfloor to ceiling windows overlooking
thelagoon and Cinderella castle.
(08:59):
So it's got a really nice atmosphere.
Whether you're there forbreakfast or for dinner, breakfast
isgoing to be a little bit more on
the pricey side.
I actually was looking at the menu.
It's $49 per adult and $30 per childhood.
Is this all you can eat?
Do they bring more platters over?
Yeah, it's definitely all youcan eat, but when it comes to character
meals and breakfast in particular,
I wouldsay you're really only booking that
for the characters.
(09:26):
Right?
Like my daughter Lily.
Her favorite character is stitch.
She absolutely loves stitch.
Her entire room is decked out.
But I would say if this issomething that she wants to do, yes,
I'll spend the money for it, but
Iam not spending the money for the
Mickey waffles and the bacon, because
if you want that, if that's only
what you're going for, then stick
tothe quick service.
(09:48):
But it's great atmosphere foratmosphere for breakfast, but for
dinner, that's really the one that
people are after.
So it's not character diningat dinner.
It is, however, still.
It still feels like an experience.
When you walk in, they tellyou ohana means family.
And they.
Everyone calls each other cousins.
They say, I'm cousin Sam.
(10:10):
I'm gonna be taking care of you.
It is a little on the pricey side.
Again, it's $62 per adult, $40per child.
A big note to remember on thisone is at that $62.
If you're on the dining plan,it's still one credit.
Oh, that's great.
So I think it's really one ofthe more expensive ones.
(10:31):
That's still considered one credit.
Again, it's one.
It's all you can eat.
Again at dinner, they bringout different courses.
It's kind of a polynesianthemed meal, obviously, so you get
things like noodles and vegetables
and potstickers and then different grilled
meats.
Like, if you've been somewherelike Texas de Brazil, it's very similar
to that.
(10:55):
They'll bring around skewers.
Definitely go hungry.
But don't fill yourself up somuch that you skip dessert, because
dessert, to me, is the best part.
It's like caramelized, likebanana and pineapple, coconut ice
cream, bread pudding sort of thing.
(11:16):
So good.
All in all, I definitely thinkthat Ohana is an experience worth
having.
Now, I will say we wentseveral years with not going.
My husband got burnout on it,and then we went again, I think,
onour most recent trip last year, and
it was just as good as it had been
years ago, so it stayed consistent.
(11:40):
Yeah, yeah, we were thereyears in 2012.
Okay.
Going way, way back.
And what I remember, Iremember the breakfast big bowl of
stuff, but I remember the juice being
filled.
Oh, the pog juice.
Yeah, the pog juice is so delicious.
It is really good.
And I can't replicate that inany way, shape or form.
I know, I try.
I can't replicate that.
I mean, it's.
What is it?
Is it papaya juice?
(12:02):
Yeah, it's like papaya juice,orange and guava.
But, yeah, I can't replicateit either.
You made a good point aboutthe value on the dining plan.
I know that there are people who.
I'm one of them.
Like, I try to see, like, whatvalue am I actually getting with
this?
Right?
So I am more likely to go,like, if I see a restaurant that's
gotx amount of dollars for price versus
another that's higher, I'm going
togo with the higher one.
(12:25):
That's right.
Everyone figure out what you do.
The same thing.
I am not going to pay for thisdining plan if I'm only going to
places that are more affordable.
If I kept that dining money inmy pocket and just spent it out of
my pocket.
That's right.
So that's a very good point.
To get really good value outof your dining plan is to find places
that, yeah, they're a little bit
more on the higher side, but it's
only one credit.
Yes.
Another note, too is on placesthat have a prefix price or like
acharacter meal that's buffet, that's
priced per person.
(12:53):
If you have a child that'sunder the age of three, you don't
payfor them to eat and they can still
have a full plate.
However, if you are diningsomewhere where everyone orders off
the menu, don't expect that child
toeat for free.
It doesn't work the same way.
Gotcha.
Gotcha.
All right.
My second restaurant is space220 at Epcot.
Okay.
(13:13):
Again, this was another onewhere, just for context, so my parents
have retired.
They lived down 45 minutesaway from Disney, and now they're
onthis kick of going to restaurants,
and nowthey want to tell me all about it.
So that's what they do.
And I told them about space 220.
They didn't really know aboutspace 220.
And then they started tryingto find reservations.
Yeah, found one.
Went to the park, went, cameback and told me, you got to experience
it.
(13:36):
It's amazing.
It was really fun.
Great time.
Then I said, great.
But, dad, when we're going, Ican't get a reservation.
These things are gobbled upand they're taken.
That's right.
So he said to me, he goes,look, this goes for a lot of restaurants.
People don't really know thisis that you can be put on the waitlist
if cancellations come.
And so they got that note whenhe went, checked in, he said, we
had a reservation.
(13:59):
But what if we didn't get hereas early as possible?
Get yourself on the waitlist.
We will notify.
We get cancellations all the time.
And that happens usually withmost restaurants.
People don't know about this,but we were lucky to get a reservation.
Now, the reason we went wasbecause we were flexible in our two
days that we were going.
We wanted to go to epcot onSunday of our trip.
We couldn't get a reservation.
(14:20):
We ended up getting anotification that there was one available
on Saturday.
We took the Saturday one.
Pivot it.
So we went.
We went to.
We went to this one.
And I was really lookingforward to this because of the amazing
optics.
That's right.
There's so much hype around it.
Real hype.
So part of the enjoyment ofthis ride.
(14:40):
And again, pricey.
But we were going for lunch,so not as pricey.
$55 per person.
Good tip, too.
Go for lunch if you're goingfor the atmosphere, skip dinner.
Skip dinner.
Skip dinner.
Go for lunch.
If all you really care aboutis the experience and saying you've
been there so you can talk to your
Disney friends, that you experienced,
that theming.
Go for lunch.
So we had the lunch, the lunchdate, we went there.
(15:01):
Reservation.
Part of the joy is how you getto the restaurant.
Yeah.
Because they're making it outto be a trip to space.
So you get there, you get aboarding pass.
You're waiting, you get into aroom, you're going 220 miles up in
space.
It's.
It's very similar to missionto Mars.
And the stitch ride where youare flying up.
Yeah.
So you look down, you'releaving, you look up, you're going
tothe space station.
(15:25):
You get out, you're now in space.
You walk into this granddining room, big, huge windows, similar
to rise of the resistance, showing
you Earth.
And now you're in space andyou see things flying around, and
you're having your dinner in space.
It was very, very cool.
This was just a two course meal.
For lunch.
You got an appetizer and ameal, and they're pretty standard
lunch items.
(15:47):
There were sandwiches.
There was other items liketuna and whatnot.
I got the burger, the Gemini burger.
I started with the Caesar salad.
I said earlier that I don'tusually take salads in a prefix menu.
I unfortunately didn't reallysee much, though.
I like, I couldn't eat theshrimp tacos.
My wife is allergic to shellfish.
She just stayed away from mefor the rest of the day.
(16:07):
But there was a roasted beetsalad that Lori got that was really
good.
There's a wagyu beef capaccio.
If you don't like raw beef,don't get that.
But calamari was on the menuand whatnot.
But I went with the Caesar salad.
Pretty standard Caesar salad,but it was still pretty good.
Okay.
The Gemini burger was actuallyreally delicious.
Yeah, tell me about it.
It was really delicious.
It came with bacon.
(16:27):
It came with kind of differentcheeses, like two different cheeses.
Large burger you need.
If you cut with a knife, youcould cut it and really take it in.
It came with truffle fries.
Fries drizzled in truffle oilwith some parmesan on top.
That was really good.
And then the atmosphere isreally fun because you get to see
people sword fighting.
(16:49):
It really feels like you're in space.
And we really enjoyed theentire experience.
I got a lemonade drink thatcame with a glow cube.
And this glow cube will go offwhen wet.
You could take it home, and soyou can keep it for your own home
bar.
You can plop it in.
A cold drink starts lightingup, makes your drink really fun.
That's another good tip too,is they will.
(17:10):
Different restaurants willbring those glow cubes out also to
kids.
I have experienced that whenI've had an unruly child in a restaurant,
and they brought one out to try to
calm her down.
And then we've used it oncewe've been at home.
So those are really fun.
Would I do it again, probably not.
Okay.
And here's why.
I got everything I wanted outof this.
(17:31):
The experience is fantastic.
It's really fun.
You're not going anywhere.
It feels like you're going somewhere.
I kind of teased my wifebecause she's kind of afraid of heights,
but I said, we're not leaving.
You look like you're leaving.
She wouldn't look down intothe portal.
I was like, all right.
And I was like, part of thejoy is doing that.
She was getting into the experience.
(17:53):
Exactly.
Exactly.
So at least she played intothe whole, we're actually going up
into space or coming down.
And that's how you leave the restaurant.
You go down, you go into thesame room, you plummet back down
toEpcot center, and you leave out the
door.
But I got all my pictures.
I got everything I wanted outof it.
I don't know if I would do it again.
The food was really good.
I wouldn't mind tryingsomething else, some other things,
because I did feel like, well, maybe
I could have gone somewhere different
than the burger.
(18:19):
But I really liked the burger.
Looked really good.
I saw it on another table, andI was kind of in a burger mood.
And so I probably.
For a burger and a Caesar salad.
I definitely was paying for theming.
I was definitely paying a lotfor theming.
So I got all I wanted out of that.
But I might want to trydifferent items.
But the experience for me wasone felt like it was just one and
done.
(18:42):
If I had kids, I'd probably doit a couple of times because it was
really a cool experience.
Awesome.
Yeah.
That's good to know.
I haven't been there.
Yeah, you should definitelytry it.
Okay.
Definitely try it.
Because it is that odd.
Like, we know when you riderise of the resistance the first
timeand they open you up.
Yeah.
Oh, my God.
I'm really on a star cruiser.
Yeah.
This is nuts.
That is the feeling.
Okay.
You walk in there and you seethe big windows and the big screens,
andyou're like, this is great.
(19:06):
This is really Disney at itstheming finest.
And, of course, thecharacters, the waiters and stuff,
they're all in character space.
We're high up.
Be careful of gravity, makingjokes, that kind of stuff.
That's pretty fun.
That's a pretty fun thing to do.
That's awesome.
All right.
What is your second restauranton your list?
All right, so for my secondrestaurant, we are going to go over
to the Riviera resort, and we are
going to go to Topolino's terrace.
(19:30):
I've heard so much about Topolino's.
Now, I'm looking forward to this.
This one.
So this one is right now oneof the most popular reservations
onproperty, and it remains that way
because of everything that it offers.
So it opened just a few yearsago when Riviera Resort opened, and
the characters are only there at
breakfast, again, kind of like Ohana.
(19:55):
However, I think I have alittle different opinion on whether
ornot this character breakfast is worth
it.
It is.
So.
So adults are $49 and you know what?
I don't even know what the child.
Oh, the child price is $30.
So it is like a prefix meal.
(20:15):
So you will be given a choiceof several entrees.
They bring out a bread basketthat's full of different pastries
andbreakfast breads.
So when you're seated, firstof all, I should tell you, the restaurant
is at the very top of the Riviera
resort, so it must be great view.
It is so beautiful.
(20:36):
It's overlooking the skylinercaribbean beach resort.
You can see parts of Epcot andeven off in the distance, you can
see Hollywood studios.
So the atmosphere alone isabsolutely gorgeous.
There's windows all around.
And so when you're going toorder your meal, let's talk about
the food.
What I had when I was therewas the steak and eggs, and I'm trying
to see what all it comes with.
(21:01):
Oh, yes.
So it comes with a polenta,tomatoes, roasted potatoes, some
wild mushrooms, and then.
And you get two eggs, anystyle you like.
That's the fanciest steak andeggs I have ever heard.
Yes.
And so that brings me to mynext point.
When booking Topolino'sterrace, my personal recommendation
is to bookthe latest time possible.
(21:21):
So you're getting breakfastfood, but you're basically getting
twomeals out of it.
So when we went, we went at11:00 a.m.
and we didn't have breakfastthat morning, but we had steak and
eggs at 11:00 a.m.
and that kept us full until dinner.
Yeah.
And so I had over easy eggswith that, and it was really, really
outstanding.
(21:42):
When I ate here, it was on thetrip with just my daughter, Lily,
andshe had just a basic, I think it
was a really well done Mickey waffle
platter that was on, like, an art
palette.
So they brought out, like,different, a strawberry, chocolate
and acaramel sauce that she could dip
her waffles into.
So the food here really ismore than just your run of the mill
breakfast.
(22:06):
I was just going to ask that,how different is it from like a chef
Mickey's buffet or anything like
that.
Totally.
Apples to oranges.
This meal is a step above anyof the other character breakfast
thatyou're gonna get on property.
Now, talking about thecharacters, they're so cute.
They're all in, like, theirFrench Riviera outfits.
And they come around andthey'll each meet individually.
(22:29):
But then every.
I think it was 30 minutes or so.
They do a dance around the restaurant.
And it is the cutest thing ever.
Everybody kind of gets up andclaps and dances with them while
they're doing it.
And so the whole experience isjust fun and it's beautiful.
And so.
Yeah.
So would I go back?
Yes, absolutely.
Would I take a whole family offive there?
(22:51):
That's where my cheapness kindof comes in a little bit.
Because I don't like to paythat much per person.
But yes, I would absolutely goback there.
Again.
What is it at dinner?
Is it.
Is there a theme?
Yeah.
So at dinner, I would considerit like a really good date night
restaurant.
Oh, very good.
It is not prefix.
It's an a la carte menu.
It's got things like braisedbeef filet, sea salt, scallops, rigatoni.
(23:15):
Different things that arereally kind of stepped up.
And you still have thatbeautiful view at dinner.
What characters did you get at breakfast?
We had Mickey, Minnie, Daisyand Donald.
Wonderful.
Well, I hope there's Mickey,because that's Mickey Mouse in Italian.
Topolino.
Yeah, that's right.
Little mouse back in the day.
That's how the Italians sayMickey Mouse.
(23:36):
Oh, topolino.
Very good.
All right, my third one is the rodeo.
Roundup rodeo barbecue.
Okay, toy Story.
This was a late addition.
We originally had bookedfifties primetime diner, but we had
already been there with the kids
tenyears ago.
And I had heard about thebarbecue place.
Not from my parents, some.
(23:56):
Someone else.
And so when I saw that wasavailable, I said, do you want to
do this instead?
A little toy story themingrather than something we've already
experienced?
I said, sure.
So we ended up getting a lunchreservation at Roundup rodeo, BBQ
at Toy Story land.
Now this is theming again.
At its best, you are shrunkdown to the size of a toy.
Everything is larger than life.
All the playing cards, thekind of things you would expect at
Toy Story mania, slinky dog, dash,
things like that.
(24:22):
You're kind of in that mode.
Yeah.
This is a barbecue restaurant.
So if you don't like barbecue,this is not going to be your place.
It's a prefixed menu, it isall you can eat.
You get a pretty basic salad.
It's either a watermelon or atomato salad.
That's really not thehighlight of the meal.
The highlight of the meal isthe platter with everything on it.
(24:43):
Beef brisket, chicken.
There is a snake in my boot.
Sausage.
There is ribs.
There is baked beans.
Now you're getting the sides,which include tater tots.
They include macaroni andcheese, coleslaw.
Can't remember what else.
Just a whole bunch of sides.
Now they bring out cheddar biscuits.
(25:04):
These are absolutely, really,really good.
There's a sweet pepper jelly.
It's a little on the spicyside, but still just the cheddar
biscuits alone are great.
And again, all you can eat.
It's $45 per person at lunch.
When we went, this was a lot.
Of food for two people.
Yeah, sounds like it.
This was a tremendous amountof food for two people.
And I almost felt bad becauseone of the things I hate wasting
foodat restaurants, even though it's
somebody else's dime, I just hate
that feeling of, like, I didn't eat
any of this.
(25:35):
And there was so much foodleft over, and I felt bad because
itwas like we didn't touch certain
items.
We didn't really care for.
The baked beans, they comewith a different kind of flavor.
It was all just left there.
I'm not a big coleslaw person.
My wife had a couple bites,but that was it.
Still left a whole bucket ofcoleslaw there.
We loved the Mac and cheese.
That was delicious.
(25:56):
Tater tots, same thing.
But the meat was just overwhelming.
So much for two people.
So it was great in that sensethat if you want to do what we do
is when we go to these places, try
to fill up, don't want to have another
meal.
Let's burn it off when we'rewalking around the park.
That's a great thing for the amount.
I wish, in a way, and I don'tknow if there's probably would ruin
the experience.
(26:17):
They'd rather just give it toyou and say, pick what it.
Keep eating, instead saying,look, we don't eat this.
Can we have a second of that?
But that could get too complicated.
They're doing a lot of actingout certain things, so I don't know
if that works.
The theming is wonderful.
And there's voices overheadthat come up when Andy comes in,
everyone freezes.
(26:40):
And I didn't freeze.
I didn't know.
And I was still eating.
And luckily I didn't say anything.
I remember this?
Years ago when I was at a golftournament, I was sitting with a
friend, looking at a piece of paper,
the paring sheet, and I noticed that
somebody was coming through next.
And I looked up to tell myfriend, and I realized the guy was
putting.
(27:00):
And I mean, literally, justbefore I said, hey, mark, you caught
yourself.
I caught myself and went, oh, somebody's.
Everyone was quiet.
I didn't realize everyone was quiet.
I just was in my own world.
This is how I was eating this food.
Andy comes in, everybodyelse's frozen.
I'm eating my food, lookingaround, and my wife goes, freeze,
freeze.
(27:21):
I go, oh, okay, now I got it.
But I luckily didn't say,like, hey, honey, you know what we
should do?
Like, I didn't say.
I luckily didn't say anythingto ruin the mood.
So funny.
But what's great about thatmoment is when you do know Andy's
coming.
Everybody freezes.
Look to see where everybody isin middle of.
People were holding theirforks to their mouths.
(27:41):
Servers were holding drinks,you know, food and drinks on trays.
Whatever you're doing, youstop and just.
That's so funny.
So you got to be willing toplay along.
You gotta play along.
You gotta play along.
Now, I heard way back in theday they used to give giant pencils
tosign your check, and then people
started finding a way to take the
pencils.
Oh, I heard about this.
Yeah.
And I.
(28:02):
We didn't get that.
I was like, how do you walkout with a giant pencil?
Yeah.
And not get caught?
And they go, excuse me, can wejust have the pencil back?
We only have, like, 15 ofthem, and we kind of need them for
the rest of the time.
And now they're on eBay.
Yeah, now they're on eBay, probably.
We decided on this one thatonly because of the food portion,
wewould not go back again.
(28:23):
Everything else was great.
The food was delicious.
Again, there was just certainthings just for personal taste I
didn't like, but it was only because
itwas a tremendous amount of.
And I were like, just notgoing to eat that much.
Yeah.
I mean, it was real.
But the barbecue is really good.
They give you four barbecuesauces to choose from.
But if you love barbecue, givethis a whirl, especially if you love
the toy story theming.
(28:47):
I didn't think the lunch wasall that expensive for a themed restaurant.
It's not character dining.
I do want to make that clear.
They do not have anybodycoming by your table.
But it is a cool atmosphere,and it looked like the kids were
having a lot of fun.
So, again, it's all you can eat.
You can't beat that.
So if the kids really like theribs, keep bringing them.
(29:07):
But for us, for her and I, Idon't know if we'd go back just because
of the amount of food, but overall
gaveit a really good, solid a.
That's awesome.
And you kind of touched onthis a little bit.
This is another really goodoption that if you're wanting to
take care of two meals at one.
I've actually had clients bookhere for, like, 03:00 or 330.
And so you kind of snack earlyin the day for lunch, and then you're
having kind of a lunch and dinner
combo, but paying one price.
(29:33):
So this is another good optionfor that.
One thing we did notice,because it was barbecue, we were
thirsty the rest of the day.
It's barbecue is justnaturally salty, so we were thirsty
therest of the day.
That makes sense.
But the theming is really a plus.
And they.
And it seemed like.
Whereas, again, all the otherservers that we had on this trip,
they were, in character, having a
lot of fun.
This was the most fun.
I saw a crew.
(29:54):
That's awesome.
They were all having a reallygood time with it, singing the songs
that were coming through, having
fun,talking back at the.
Whatever voice was coming through.
There's a lot to soak in.
Take a walk to the quoteunquote bathroom.
Just walk around.
Just get out of your chair andjust walk around.
There's a lot more to seedepending on where they seat.
A.
(30:15):
I noticed that as I wasgetting up to look to find where
therestroom was, and I was like, oh,
that's kind of neat.
Oh, that's kind of neat.
Oh, cool.
So it's a very, very cool,atmospheric restaurant.
Okay, awesome.
All right.
The third one on your list.
All right.
So I had a really hard timedeciding which restaurants that I
wanted to choose today because I
love dining at Disney World.
So I went back to probably myfamily's ultimate favorite.
(30:37):
We do it every time.
Often we do it more than onetime on a trip.
And that's Vianapoli.
Oh, Vianapoli.
Yes.
So my favorite thing.
Thing about Vianapoli is thatyou can go here for a sit down meal,
and if you do it right, you really
canget out of there without paying a
whole lot more than your family would
pay for a quick service meal, because
there's so many options.
(30:59):
My family's favorite thing toget here is pizza.
And so they have threedifferent sizes.
They have an individual size.
They have a large size, andthey have what they call the mezzo
Metro pizza.
And you're probably gonnalaugh at me the way that I'm pronouncing
that, because I am not italian, but
so we always get the largest one,
the mezzo metro, and we get the pepperoni,
and it takes up an entire table.
(31:22):
It's like.
It's just a sight to beholdwhen they bring out this giant pizza
to our table.
But it will feed our entire family.
And so usually also what Ilike to get is they have a fantastic
house salad, and they price their
salad per person.
Rather than just ordering oneappetizer salad, you can order it
for as little as two people or as
many people as you want.
(31:47):
Now, we have found that asalad for two people will feed our
children too, if they want some salad.
And they actually do wantsalad here, because it's really good.
So we'll usually get a saladfor two and get a pizza to feed the
table.
Now, some other favorites thatwe have there.
My kids love the spaghetti and meatballs.
So they have a kid's spaghettithat comes with a homemade meatball.
(32:10):
My girls can sometimes split that.
The last time we went, though,they were so hungry, and they loved
it so much that we ended up asking
theserver, hey, can we get a second?
Spaghetti and meatballs on thekids menu?
And so they each had their own.
The Alfredo is amazing here.
I've had the tiramisu, andthere's nothing at Vianapoli that
isnot delicious.
Now, there's a few cons that Iwant to talk about.
(32:32):
A couple of cons, I guess Ishould say, is that the restaurant
isreally loud.
So if you've ever been inhere, it is an open air area where
you can see the stone ovens cooking
thepizzas, and then the entire room
isjust open.
And so it gets super loud justto be able to hear your servers or
talk to each other at the table.
(32:55):
But there is a little room offto the back, and I don't know what
they call it.
I think that there's a namefor it, but I just call it the back
room.
But there's some booths backthere, and if you are hard of hearing
or if you would just like a quieter
area, ask to be seated in the back.
And it's a totally differentfeel back there.
I went to Vianapoli again withthe family ten years ago.
(33:18):
I regret not getting the pizzabecause I hear it's the best pizza
on property.
Oh, good.
There's a lot of places to getgood pizza, but they say it's the
best pizza on property.
And I get that.
I got the candlestick pastawith the meat and sausage sauce or
whatever it was at the time.
This is an interestingquestion, because there's two restaurants
in that area, tutto Italia, which
doesn't get a lot of great reviews.
No, it doesn't.
(33:39):
It's been.
It's probably been seven oreight years since I've been to Tutto
Italia.
I didn't love it.
I felt like it was more likekind of mass produced food, I guess
Ishould say.
It tries to be on a higher level.
Yes.
Than Vianapoli.
And I feel like Vianapoli ismore crafted and just.
They're fixing it for you whenyou order it.
(33:59):
I keep asking myself, do Iwant to go?
My father, again, Italian, hewent, he likes Vianapoli better than
tutorial Italia.
It doesn't feel like TudoItalia is worth the money, but Viennapoli,
he loves.
He loves Vienna.
And another good thing aboutthis restaurant is you will pretty
rarely see it available last minute
for a reservation.
(34:19):
But I will say I'm probably100% of the time I've walked up without
a reservation, and they've been able
to get us in.
So always make sure and ask,even if you don't see a reservation
available.
Hey, can I get a.
Can I get a table for four?
And they can usually get you in.
So it's.
It's always one that I'm goingto continue to go back to time and
time again.
(34:41):
Yeah, I'm definitely going tohave to go back there again, because
again, I keep hearing about the different
pizzas.
I mean, from how badpizzerizzo is to how good other places
have pizza.
This is on top of the list.
People's pizza.
A little note about the pizza,about the price, too, when we're
talking about that is, I was saying
that they have the different sizes,
and I was actually trying to see.
(35:06):
So you can get a mezzo metropepperoni pizza for that will feed
your entire family.
Well, I don't see thepepperoni one here on the menu, but
I do see the meat lover pizza, and
it's dollar 60, so that will feed
easily a family of four.
And you cannot get out of aquick service restaurant for that.
You can't.
You can't.
That's crazy.
(35:26):
I have a quick story.
I think I told it on thepodcast once.
We had reservations at Vianapoli.
We had Fastpass reservationsfor Soarin.
Yeah.
We went on Soarin, and I wasgoing to be late for the reservation.
That's right.
I tried to pull a typicalreservation gag, which is, I thought
itwas this time.
Yeah.
And you added a few minutes.
I said, I had a reservationfor 715.
(35:48):
She says, we don't doreservations on the quarter.
And I said, you caught me.
I said, we rode a ride and.
They seated you anyway.
Right?
So every time I think aboutViennapoli, I think of how I tried
topull a fast one.
Failed miserably.
Just trying to say, oh, I hadno idea.
I was late, massively late forthis reservation.
I feel like they get that allthe time.
(36:09):
I'm sure they do.
They probably get that a lot.
So that is.
That is one of my favoriteplaces to go.
And I'm definitely looking forward.
I loved going back to Epcot.
I hadn't been to epcot in awhile, and I didn't realize how much,
as I've gotten older, how much I
really appreciate world showcase.
When I was a kid, I couldn'tget through it fast enough.
Like, I just could not.
(36:29):
Like, it was just like, whatare we doing here?
This is silly.
I don't want to watch a filmabout China.
I don't want to watch a filmabout France.
And I told my wife, I said,you know what?
If you do go to Epcot, maybeone day we'll do a whole Epcot doing
Epcot episode shop.
Even if you're not going tobuy a thing, there are so many things
you can see and get that are from
the countries that have nothing to
do with Disney.
(36:51):
They don't put a Mickeysticker on it.
They have just differentthings from the different countries.
And a lot of people thinkthey're going to a gift shop like
you would Winnie the Pooh or another
ride.
There are some real authenticstuff from these countries that are
there for you.
So I said, we should have donethat a little bit more.
But via Napoli, walking pastthat, remind me how good that was.
So I'm glad that was one ofyour lists.
Oh, yeah.
(37:11):
All right, those are the sixrestaurants that we reviewed on today's
show.
Again, if you like thepodcast, please subscribe and give
us a five star review as we continue
towork the algorithms and hopefully
helpyou plan.
If you'd like to reach Lauren,Lauren at all themagictravel.com
dot, you canreach me Tony at travel with tony
dmail.com dot.
We look forward to hearingfrom you and helping you plan the
best theme park vacation for you
and your family.
(37:32):
We'll be back next week.
And again, this is the wantsand wishes podcast.
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