July 12, 2024 • 48 mins
We've spent many hours discussing all our favorites on the east coast, but this week we bring you the culinary highlights of our recent visit to Disneyland, Disney California Adventure, and Downtown Disney on the west coast.
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Episode Transcript
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(00:00):
Hey everybody, welcome to whistle while you work podcast.
(00:14):
This is episode 82 and we are going to be discussing the food at Disneyland in California.
Just some of it.
Just some of it.
I don't.
We both just ate dinner so that should help us in this conversation, right?
No.
Not the same food.
(00:36):
I don't know that I frankly know enough about it out there, but I'm happy to talk about
the things we tried.
Yeah, this is not like an exhaustive list or I mean, we're not locals.
I'm sure people that go frequently know a lot of the food, but we were there recently
(00:57):
and so we did a fair share of eating.
So let's discuss.
I mean, we have been there before besides this.
We're just talking about stuff we just had, not talking about previous trips, I guess,
right?
No.
Yeah, no.
We've already talked about those things before.
Yeah, I think some of that stuff might sneak in just from other things, but we'll find
(01:19):
out.
I think so.
So we did have the opportunity to go recently, just you and I.
And that was kind of fun.
Not kind of.
It was fun.
And the fact that we didn't have, you know, other people there or our children or anything.
And so we were able to just enjoy each other and do all the all the things.
(01:44):
But when we first got there, it wasn't enough time to really get a park ticket or anything.
And so we just hung out at downtown Disney.
And we had some dinner, which ended up being better than anticipated.
So you want to tell them where we went?
Yeah, we went to this place called Naples Restaurant and Pizzeria.
(02:06):
I thought, that's interesting.
They've got a place here named after a pizza from Naples, right?
Which seemed very similar to my favorite place in Florida, which is the pizzeria that talks
about pizza from Naples.
So and then my plate came and I was like, and I looked at the font and I'm like, yeah, so
(02:35):
I looked it up and lo and behold, same company.
Exactly.
But it wasn't the same menu.
There was enough of it, not even close.
And I mean, I think the idea was their specialty was pizza.
And it was a similar type of pizza oven as the Annapoli, which I actually didn't get
(02:57):
pizza.
I got the salmon, which ended up being really good at a pizza place.
But you got pizza.
So tell us, do you remember you get a starter?
I feel like no, no, no.
No, I got a pizza and I don't, admittedly, I don't remember what it was called, but I
(03:18):
do kind of remember what was on it.
Yeah, yeah.
There was some hot honey.
There was hot honey and there was a salami of some sort.
Can't remember which salami to tell you the truth, but it was delicious, by the way.
It was delicious.
A little bit interesting, you know, the honey did make it a little bit softer to eat.
(03:43):
Right.
You said by the last slice.
By the last slice, you're like, this is a little almost kind of soggy.
So that wasn't so great.
But when it came up first out and we started, it was delicious.
Now I want to take a step back.
I'll step back before we even talk about this.
We got there and we were really hungry.
(04:03):
You made rookie mistake of being starving.
Well, and so there was there was a lot of things that happened, you know, for this whole
trip in the first place, none of which is relevant to this particular topic.
But we got there and we were really hungry.
And and so we reached out to some people and we said, hey, what should we go eat?
We don't have any reservations.
(04:25):
We're just here.
We're going to go to downtown Disney.
We're not going in the parks.
I'm just going to go to downtown Disney.
It's right across the street from where we're staying.
And of course, right across the street from where we're staying turned out to be more
of an ordeal.
And we really anticipated to because we were staying at a convention center hotel.
And so you've got to get into one of the entrances to get into downtown Disney.
(04:47):
And we walked and walked and walked and walked, trying to find a way to get in before we finally
found our way.
Yeah, that was.
And mind you, we're both starving and hot.
And it was it was it was it was pretty warm out.
The sun was hot that day.
And so we're looking for a place to eat.
I will just say this.
I feel like based on my observation, the current as of today, selections available downtown
(05:13):
Disney for eating are abysmal.
There's not enough for this to be the downtown destination district that they really want
it to be.
Florida hotels have even less to offer.
Yeah.
So that was you know, we went over to the Disneyland Hotel and we thought, hey, yeah,
(05:33):
let's you know, we'll find something.
Let's go to their quick service.
Yes.
Right.
We have so much experience at the Florida resorts and almost all of them have at least
one great quick service.
Nope.
It was just very disappointing.
Big lines and.
Yeah.
Very disappointing.
So we say, OK, let's go inside downtown Disney.
(05:55):
And you know, I sent a message to Dak.
I'm like, Dak, you're the Disneyland expert.
Where should we go eat?
And he started giving me all these places that weren't helpful because they were in
the parks.
He's listening to this.
And then he was telling me about these places somewhere else in the middle of Anaheim.
And I'm like, no, dude, we're walking here.
We're here now.
I'm hungry.
Maybe hangry.
Maybe.
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And then he got it.
And he said, hey, here's some suggestions.
And so one of them was Naples Pizzeria.
And so we got there and there was a huge line.
And of course, we didn't have reservations and you couldn't get a reservation.
We tried.
We were like, oh, I was hopeful.
But there were so many people walking around.
I mean, the place was packed.
(06:36):
It was packed.
Yeah.
So we were both standing in this line thinking we're going to get up there and they're going
to say, oh, you don't have a reservation.
No, but anyways, we got up there and they're like, sure.
And they sat us right down.
So I bring this up because the place, but most of the seating was outside, really.
And I bring this up because the place was huge.
There was so much more seating than we thought there was.
(06:59):
There was a lot.
But I have to also bring it up because I need to make sure our listeners understand we were
so hungry that while I believe my hot honey pizza was really pretty delicious, do I know?
But I thought it was pretty good.
(07:20):
Well, my salmon was was really good.
And I knew I wanted a nice something good before we knew we had a very full day the
next day.
And so I wanted something good and healthy.
So mine came with lemon and roasted tomatoes and then roasted potatoes.
(07:43):
So potatoes and tomatoes.
And it was all good.
I don't think I ate all the potatoes, but I pretty much ate everything else on that
plate.
And I will say, yes, it was bigger than we thought.
I had to go to the restroom at one point, which was upstairs.
And there was a ton of seating that no one was sitting at for that restaurant.
So it can hold a lot of people.
(08:05):
Which I guess at the end of the day just made me surprised that we couldn't book a reservation
online.
There were so many tables available.
I'm like, well, why wouldn't you just let me book a table online?
If I have a negative thing to say, not all the outside seating is great.
For instance, I sat basically with your back to the tree, my back to a tree, which normally
(08:27):
doesn't bother me except that there was a huge cloud of gnats directly behind my head.
So if I wanted to lean back, I would be sticking my head in the cloud of gnats.
So I didn't I had to kind of sit forward.
I just think it's an odd sort of thing to have a problem like that and not have figured
out a solution for, oh, if we're going to sit people next to live foliage, let's make
(08:48):
sure there's not a bunch of bugs there.
OK, that's one thing.
The second thing I would say was it was slow.
Yeah.
So service was was really slow.
This is something that I think we've talked about in regards to our previous California
trips.
So it just feels like things it's a different pace.
(09:10):
It's just not Johnny on the spot like you kind of come to expect.
And it wasn't it wasn't an inexpensive meal.
I think we did get our DVC discount, though.
We did get a DVC discount, which was cool.
It was 15 percent.
Which was good, because it wasn't cheap.
Normally, normally it's only like 10 percent at some places, but it was better than what
(09:30):
we normally get.
So that was cool.
I would eat there again.
But that's the thing.
Those things aside, I would eat there again.
I probably would say, no, I'm not going to sit at the tree.
But you can sit me somewhere else.
That would be fine.
No issues there.
You know, it's not the monopoly again.
(09:51):
The monopoly still remains my supreme pizza.
But it was it was it was of that style.
It tasted good.
And that's my story.
OK.
Yeah, and then I will say we didn't get dessert or anything sweet there
because I thought, well, maybe I'll find something that I would like in downtown Disney as we
(10:15):
stroll around after there.
We were it was a much more pleasant stroll after we weren't so hangry and and struggling
with with that.
So we were able to take our time and we went to a place that I I often get text messages
from when people are Disneyland.
They're like they'll send me a picture.
(10:35):
Kayla's cake is a stand that's in Disney's downtown Disney.
And ironically, they don't have cake.
They have macaroons like the French ones.
And so it's a super cute display.
And I just felt like, you know, it literally had my name on it.
(10:55):
And so I got one.
I got the creme brulee, macaroon, which did taste like creme brulee.
And they even had like the scorched sugar on the top of them.
So anyway, I'm happy that I had a little bite of something sweet, which ended up being good
because they're in the past.
(11:20):
I guess it's under construction.
I don't know if it's gone forever or if it's just under construction.
But there is a like a Disney run bakery where you can get your normal rice crispies and
fudge and whatever.
But I don't know if you remember, but it was closed.
They had like a little kiosk outside where they were like serving four or five.
Like yeah, like they had I think they had a cookie and an apple and what?
(11:44):
Anyway, like they're probably their best sellers.
And none of those things were anything that I wanted.
So I'm glad that I got the the macaroon.
And then remember, I know we're supposed to be talking about food, but we did go into
that really cute Disney home shop and it had that that Stitch candle where he looks like
he's in a pineapple.
Yeah.
(12:04):
You have to remind me they don't have the Disney home shop at Disney Springs anymore.
They used to have one.
Is it still there?
I mean, maybe I need to pull my map up and take a look and see.
But I do want to say, yeah, I love the fact that that shop was there because they used
to have it.
And I love going into that shop.
There's things that you see that you can see in a lot of other places.
(12:26):
So I don't want to say that it's like full of a bunch of exclusive merch, but it's full
of a specific type of merchandise altogether.
Yeah.
And that's the difference is like when you go to World of Disney, so you kind of got
to hunt around for all of these things.
Yeah.
You know, it could be kind of scattered.
This was cool that it's all right there and you can, you know, that's when you can start
to use your imagination.
(12:49):
I don't know why we did this podcast.
It's just making me want to plan another Disney trip.
Like, OK, I would say you did it on purpose.
I did on purpose.
My subconscious just led this this whole thing.
OK, so I don't think there's any other food really that we want to discuss from that that
(13:10):
first day, that half day.
So let's talk about Disneyland and DCA, where we spent one full day like a full day, like
8 a.m. to rope drop to close, almost close.
I the last 30 minutes I couldn't hang.
But do you remember the very first snack?
Yeah, we didn't get back to our hotel room until they were closed.
(13:33):
So I count it.
These are important things to you.
All right.
All the way to close.
Yeah, it's true.
We didn't make it back till but we did take an Uber.
And I think that was stretching you.
But I'm like, I can't.
We've got to take an Uber back.
So worn out.
I'll tell everybody my mile count in just a minute.
(13:53):
But so what was your question?
Remember our first snack?
We were over in Adventureland and we had the first snack of the day, like at 9 a.m.
Was that when I got my ice cream?
Yes.
Yeah.
OK.
So when we went on a guys trip, I was with the fellas and, you know, back there, what's
(14:14):
it called?
Is like Taro something or other?
I'm at the the name of the name of the shop.
Tropical Hideaway.
Tropical Hideaway.
Yeah, but there's there's a couple of different things in there that are called different
things.
Oh, I don't know.
Anyways, they serve a dole whip.
Oh, that's the name.
It's called Tropical Hideaway is that area back there.
But you're right.
There is hot food and other things.
Yeah.
(14:34):
Yeah.
So this is it doesn't matter.
There's only one place serving a dole whip back there.
It's kind of cool.
It's right on the Jungle Cruise route.
So you so this is like the outdoor restaurant.
You know, we talk about the indoor restaurants like Blue Bayou and the Pirates of the Caribbean.
This is the outdoor restaurant on the Jungle Cruise.
So which I didn't know until I'd never been back there.
(14:57):
So that was a treat for me.
Yeah, it was pretty cool.
So I talked about this a couple of years ago when we went that I got this dole whip and
it was unlike any dole whip I've ever had before because there was like a salsa on it.
Right.
And not a sweet salsa, not a sweet salsa.
Right.
And so we got to pull it.
Do you have the let me pull up the list of all the things that you pull that up.
(15:19):
And while you do that, I'm going to talk about how the fact that it made my heart so happy.
We were right by literally a Jungle Cruise fence.
And there was a mama duck and her baby ducks that were in the water right by us.
And then the boats to Jungle Cruise had to like stop and wait for these ducks.
It was so cute.
(15:39):
And then we were eating something tasty at the same time.
So did you find it yet?
I'm working on it.
I'm working on it.
Is it the chili mango whip?
Yeah.
Yeah.
Yeah.
I don't know how to say that.
Mango and then chili lime seasoning.
Eight dollars and forty nine cents.
Man.
Yeah, it was.
It's a little pricey.
I guess I don't need to pull it up.
(16:01):
You found it already.
So describe it.
But you know, there's there's just there's this little sauce on there.
There's like cucumber and mango.
And it's on top of a pineapple dole whip.
So it's the pineapple ice cream.
And then they put that chamoy kind of sauce on top of it.
(16:23):
And anyways, it's just delicious.
I like it a lot.
I know people think I was weird, but I guess I guess you'd call this kind of maybe a little
bit of a Hispanic version of a dole whip, you know, very definitely California influenced.
And I wish you can't find it in Florida.
It does not exist in Florida.
So I wish it did beyond all things.
(16:45):
But that's how that was my breakfast.
That's how I started the day.
I was so happy.
I said, yes, doing it.
I ate it.
It's delicious.
Yeah.
And it was kind of overcast.
That wasn't sunny yet.
That's right.
So that was a great first stop.
Did some rides and which one of them, which I hadn't done in a very long time, was Matterhorn.
(17:06):
I feel like it was broken two times ago when I went or whatever.
That's more intense ride than I remember.
I mean, I've seen a lot of memes lately of people getting off of that and being all banged
up and stuff.
But I thought it was really fun.
But afterwards, we were ready for it was painful.
It was painful.
But you know, but it was a fun ride.
(17:27):
It was it was better than I remember being honestly.
But you had to learn not to sit back.
That's true.
That was yeah.
When you learn that quickly, that helped.
Anyway, after that, we I pulled up my app and looked at Jolly Holiday and got a mobile
(17:48):
order going and I got a grilled cheese and with the tomato soup.
And then I got this amazing I would definitely get again.
What's it called?
Oh, y'all, did they take it off the menu already?
They couldn't have.
It was a croissant.
I don't see it on here.
(18:10):
Anyway, it was a croissant and it had pastry cream and then it had fresh strawberries.
And I thought it was amazing.
It definitely reminded me of something from the hall and we shared it.
I'm glad we shared it because I probably could have eaten at all and I shouldn't because,
(18:33):
you know, for me, a lot of my experience is snacking and trying different things and I
didn't want to fill up on it, but I did.
I did enjoy it.
Do you remember that one, though?
Yeah, it was good.
I don't think it's on there.
Oh, yeah.
That's so frustrating.
Anyway, I don't see it on there.
Well, but I'm talking about something and getting people excited about it and they're
(18:56):
going to go and be like, I don't see that croissant with the fresh strawberries on there.
Maybe they'll be surprised and it reappears.
Well, that's a good way to think about it.
So that was a good stop.
Glad we had that.
(19:17):
That's next to the castle, which is it's not quite like Sleepy Hollow, you know, where
you're next to a very big castle.
But you know, you are in the hub and you're experiencing just that.
Yeah, it's a very smallish castle.
Main street vibe.
But yeah, which reminds me earlier that day, we did actually see Mary Poppins and Bert
(19:39):
and Bert because we rode Peter Pan.
We were amongst the fools that rope dropped Peter Pan.
The line didn't take as long as it does in Florida.
It still took longer than it should have.
It was a fine ride.
I wouldn't do it again.
Yeah, I cannot believe how narrow that line is.
Like, how do they get away with it being so...
(20:01):
In California, of all places, too, you know, they've got all these rules on everything.
I'm surprised they allow you to have a queue that time.
Or you're jammed in that.
It seems like a fire hazard.
I guess we're not outside or not inside.
But anyway, but it was nice to see Mary Poppins.
Yeah, Mary Poppins and Bert, they were dancing.
They danced with each other, danced with other people.
(20:21):
Didn't see any penguins.
It's too bad.
The penguins with the band, that would have been fun.
But that's what they were.
They were dressed like they were on a jolly holiday.
That's right.
Maybe they went and had a croissant afterwards.
Maybe.
All right.
So I feel like we should discuss, I think, what is your favorite snack at Only Disneyland,
(20:47):
which is back in Galaxy's Edge?
Your drink.
Oh, yes.
Oh, yes.
Here we go, people.
Yeah.
I don't know its name.
Does it have a name?
It does have a name.
And you put me on the spot.
And so it is...
I'll look it up.
I know it's purple.
It is called Melaroon Juice.
Melaroon Punch.
Were you able to order on the app?
(21:09):
Is it at Ronto?
It's at Ronto Roasters.
It is.
It is so delicious.
The M-E-I-L-O-O-R-U-N.
Yeah, Melaroon is how I'm going to say it.
That's good enough for me.
Well, there's Tatooine Sunset.
So where's Melaroon?
Is that...
(21:29):
That must be some city or place, planet.
I don't know.
Never heard of that one.
$6.49.
Pineapple juice, lemonade, blueberry, cranberry, lemon, and desert pear.
I'm sure that's...
Such a unique combination of different fruits and stuff like that.
(21:50):
I know our friend Ryan, he and I got absolutely hooked on this when we had our guy trip a
couple years ago.
I think between the two of us, we probably...
I don't know.
We must have had 10.
Are you kidding?
We just kept going back.
Between the two of us, right?
It was so good.
And then he came home and he tried to kind of recreate the recipe and stuff.
And he says he got pretty close, but he didn't bring...
(22:11):
Where did you get desert pear?
He didn't bring me any, so I don't believe him.
So...
Maybe next time.
Yeah.
I know he's listening, so it's okay.
But it's delicious.
I love that.
I go out of my way for it.
And it's a beautiful purple.
It's just the purpliest drink that you could ever see.
Not like grape juice purple.
(22:32):
It's like a...
Yeah.
It's almost like an iridescent purple almost.
It's so good.
I don't think I have a picture of it.
I think it must have been on your phone.
I have a picture of it.
But yeah, in the sunshine, it did kind of sparkle.
I feel like Galaxy's Edge just got five times brighter and happier for you when you were
drinking that drink.
Oh, I love that drink.
(22:55):
Is that when we went back and we paid to get on Rise of the Resistance?
I think that might have been.
I think so.
Anyway, that was...
We just decided we're going to make the most of this day.
It didn't matter.
So let's just buy our way on to Rise of the Resistance.
It was a splurge because I think it was like $25.
It was way more expensive than it ought to have been, that's for sure.
(23:15):
But we were moving at such a good pace that I felt like, man, I don't really want to lose
an hour or longer in a queue.
We're moving so well.
And we were hoping that there were things working there that we haven't seen work at
Disney World.
That was the thing.
For me, it's an attraction.
At this point, I can skip it.
It doesn't hurt my feelings to not do it every time.
(23:37):
But I wanted to see if the cannons were firing, right?
So the turbo laser cannons on the Star Destroyer that you're on, when this ride, this attraction
first opened, they would move and your little pod being driven by R5 would go in between
them backwards and forwards and stuff, almost like an obstacle course.
(23:58):
And they would light up and do it, at least for the last year, if not longer.
Haven't seen those things work.
It's probably been years, multiple at this point, to tell you the truth.
It's really funny, someone brought this up on a Facebook group the other day, because
of course I'm part of every single possible Disney fan Facebook group that exists.
So someone brought this up and they're just like, oh, we're so sad to see this wasn't
(24:21):
working.
And some dude chimed in and he's like, oh, it was working for me last week.
People say things as if they think that there's not a smarter person out there.
And a couple people chimed in and was like, guy, those haven't worked for a while.
Turns out the people arguing with this guy who was absolutely standing his ground, no,
it was working last week.
(24:41):
I saw it happen to be not only cast members, but cast members in Rise of the Resistance.
So they are people who know this for sure, for fact.
I looked up their profiles.
So you just kept going through these comments and just read all this.
I was like, where's this going to go?
Where's this going to go?
And I even pulled these cast members, their profiles up, did a little personal stocking
(25:05):
there to be like, are these really cast members?
Oh yeah.
These two, they work there on the attraction.
They know.
They're not firing any cannons or anything.
One of them not only works on the attraction, but works on the attraction as a equipment
technician.
So it's someone who actually has to do some of the repairs and stuff like that.
This is a person who knows their stuff.
(25:25):
And this guy, finally, when the whole rest of the group, there was like 600 comments
on this post.
Everyone jumped on it.
Oh my gosh.
I didn't read them all, obviously.
The guy eventually just disappeared.
Has nothing to do with food other than the fact that my mail rune punch put me in a good
(25:46):
enough mood to buy my way on the rise of the resistance.
Oh, it was such a good trip.
I know we're talking about food, but we really did have just a great time.
And we could talk about Genie Plus and all of the amazing ways that we use that.
That system is changing here in the next few weeks.
Not at Disneyland.
(26:07):
I think it is.
I think it's doing it both.
No.
Well, I guess I'll dig through 600 comments to make sure.
But I thought that I had read that it's at both.
They're changing the name of it at both places.
But the program at Disneyland is staying the way it is.
OK, all right.
(26:28):
Yep.
Well, we had a great time.
We known this version of Genie Plus so well that we were able to do pretty much everything
except Haunted Mansion, which was closed sadly for refurbishment.
But I guess that is opening up before the end of the year.
So they say.
(26:49):
OK.
So I'll just talk briefly about a snack.
I feel like I'm looking through my photos and I don't know why I didn't take a picture.
I think it's because we had that grilled cheese at a weird time.
And it was just like no no meal was happening at the normal time.
And we ate ice cream Sunday at like 9 a.m.
(27:10):
So like what this is not like normal.
This is lunchtime.
This is dinner time.
But at some point we went to Smokejumpers, which is over in California Adventure and
had burgers, fries and I think just soda.
And I like it there just because if you wait long enough or if you search long enough,
(27:30):
you can find indoor seating in the air conditioning, which isn't as big of a deal in California.
But at that time of day and I feel like over there, there's just not as much shade.
So that's kind of a place we've gone to a few times.
And it ended up that later that day we went back because you were wanting a a shake and
(27:51):
your new your normal schmoozes that you've had in the past when you weren't apparently
having 10 drinks and well, OK, Galaxy said.
So yeah, right.
So and then I had like three of these blood orange shakes at schmoozes, which was never
a great experience from the service standpoint because you'd mobile order and then you go
over there and you'd wait like 40 minutes for the mobile order.
(28:15):
Couldn't figure out what what in the world's going on there.
But I was looking forward to it a lot.
In hindsight, I guess I should have known to check so I could, as we have preached so
many times, manage my expectations because I got over there and they were serving some
like strawberry cheesecake shake and I'm like, I don't want a strawberry cheesecake shake.
In fact, that doesn't even look good to me what they're putting in it.
(28:38):
I want to go to a shake.
They're really pricey.
They're like they're like 13 bucks or something.
Right.
So they're they're very, very you got to go all in.
Yeah.
Like if I'm going to spend that much on a shake, I want it to be one that I really, really
want.
And I'll be honest, y'all, like strawberry shortcake shake, other than the fact that
I just didn't want that, that's not.
It's not exciting.
(28:59):
Like that seems that seems very boring.
Yeah, it's pedestrian.
That's the word I'm looking for.
It's pedestrian.
It's just boring.
You know, but but I'm in California.
You want an orange.
I want an orange.
Right.
And you know, they're not famous for blood oranges, but they are famous for oranges.
(29:21):
You're you're you're missing subtraction here.
Good enough for me.
And of course, they didn't have it.
And so I'm like, well, I'm not going to spend.
Well, we should back up.
This is one of those.
But I really wanted a shake.
We had walked a lot of DCA.
I think we had gone all the way to in credit coaster for like the third time.
I was like, let's do it one more time.
And we got over there and the single rider was like ridiculous.
(29:43):
And so it was just one of those where like it was like one disappointment after the other.
This was like the tip of the iceberg.
Yeah, this was this was the point in the trip usually where, you know, if you're in a big
enough group, usually someone's already had a meltdown by now.
I was basically on the verge of my meltdown.
It was hot.
It was really hot, hotter than California is supposed to be.
OK, they were actually going through a heat wave.
(30:05):
So, you know, of course, we're there.
We're leaving Texas to go to California to have some good weather.
By the way, I said it was still better weather than we were experiencing in Texas.
But I do remember getting cold at night.
Yeah, it did.
It got chilly at night.
But the sun was hot.
The sun was off my friends.
And I just I wanted to shake and nobody else had anything at all from a drink standpoint
(30:27):
to shake ice cream standpoint that even remotely sounded interesting.
It was all just like.
I'm not a huge shake person.
So this wasn't this wasn't a big deal for me.
But but I was trying to be supportive of you.
I know that you have supported me many a time on my food, you know, journeys of trying to
(30:48):
find things.
Yes, I have.
Why aren't we doing a video of this?
Yes, I have.
So I understood.
I want you to say I had empathy and I know you did it.
You did a great job supporting me, even though I could tell you were pretty irritated.
Like, why don't you just get this one?
Why don't you just get that one?
Why don't you get anything so that I could go to a place?
(31:12):
I was just like this.
This isn't that big of a deal.
But I'm like it is for him.
I was like, just calm down.
Just let him anyway.
So you did get the lemon meringue.
I don't pout about a lot of things, but when I pout, I go all out.
And I know I put that down for our ancestry.
This is like someone write this on.
(31:33):
Yeah, put it on the tombstone.
Put it on the tombstone.
Right.
I go when I pout, I go all out.
And I was I was basically in that mode.
I just I was just so disappointed.
And I literally I'm not joking.
I checked basically the menu at every single food establishment in both parks to find a
shake.
There was nothing except for this lemon meringue, one that they offered over at at Smokejumpers.
(32:00):
And it wasn't what I wanted.
But again, California is known for its citrus.
So I'm like, OK, I guess I guess we'll go try that.
And it was pretty good.
I'll give him credit.
It was pretty good.
It wasn't what I wanted, but it wasn't bad.
And it was not thirteen dollars either.
So that was OK.
(32:21):
Yeah, I will say I think part of the other frustration leading up to this milkshake meltdown,
if we want to call it that, is we you and I just do not know the map of this park enough.
And I felt like there were so many times where I'm like, I think there's a shorter way we
could have got there.
And we always circles.
We always went the wrong way.
(32:43):
And that that to me is frustrating.
That's just one of those things that I really like to feel like I'm in control and I know
where I'm going.
I don't have that problem at Cal in Florida.
I know those parks.
Yeah, like the back of our hand.
Right.
I'm like, I know how to get to the bathroom.
I know how to get to wherever.
(33:03):
And I felt like we just walked around Cali River.
What's it called there?
The.
The falls.
Whatever.
Yeah.
The wet ride is.
Yeah, that one.
The bear.
Is it a bear?
Grizzly River Run.
That's it.
Grizzly River Run.
I didn't cheat.
I knew that off.
I knew that you got it.
You pulled it out.
(33:24):
I did not look at anything.
I just felt like for like it felt like for at least a half hour of our day, we were just
walking around that attraction.
Well, I knew trail.
I knew that that was the wrong way to go.
But you you knew the shortcut.
So I was just going to follow you.
And I was pouting.
So it didn't matter.
I was like, fine.
Let's go the wrong way.
See if I care.
These people are like, I don't ever want to go to Disney with these people.
(33:49):
They had a great time.
What are you talking about?
They should all come.
Oh, gosh.
So I will say that you did support me in my trying to find a treat.
And I ended up going to that line that took forever.
And you're like, you should just mobile order this.
You should just whatever.
And I'm like, I just want to walk up and say, can you give me this treat?
(34:11):
And I can check out.
And it.
Yeah.
You look.
You let me pout.
So I was going to let you pout.
I just wanted to do it the old fashioned way.
And we were at again, still in DCA.
We were at one of the bakery.
What are they called?
Window not cases, a bakery case.
(34:31):
And I wanted to like look at with my eyes at this stuff.
You know, like you can mobile order.
But sometimes you just want to look at what you want.
Right.
And I was like, OK, I'm going to get this Rice Krispie treat that's shaped like Mickey.
It's on a stick.
It looks like it looked like an ice cream cone donut thing.
I don't know.
Ended up being peanut butter and strawberry Rice Krispie treat.
(34:54):
And I enjoyed it.
And I was glad that I got it.
But did I try that?
That didn't sound right to me.
I don't think you know.
Yeah.
I think you were like, that's not my.
No, that's that's not my deal.
But one more treat that we will discuss that we got in DCA was you got a churro.
Oh, yeah.
You know, there's a there's a debate out there about whether churros are better in California
(35:18):
or Florida.
There are going to be some people that we're going to get hate mail.
Yeah, maybe.
I'm just going to tell you, they're not good in either places.
Unpopular opinion.
They're not good in Florida.
They're not good in California.
They're not good at Costco.
I just don't like churros that much.
(35:38):
Now, look, I love donuts.
OK.
And basically a churro is in the donut family.
It's fried bread.
Yeah, it's a different fried bread with a special sort of topping on top of it.
I put that all in the donut family one way or another.
If you're going to fry bread, make it sweet.
Do it.
That's why I read an article.
And this is why I got it.
(35:59):
I read an article not long ago and it's just said, no, the churros in California are definitely
better.
And the reason why is because there's no humidity in California versus all the humidity in Florida.
And I was like, oh, well, man, this thing should just knock my socks off.
And you know what?
I ate it and I'm like, it tastes exactly the same to me.
Boring, right?
(36:20):
It's just all I'm eating is cinnamon sugar.
The bread doesn't really taste like anything.
I can taste some grease.
I don't like that part.
I don't need to be thinking about my arteries clogging while I'm eating.
I just want to I just want to enjoy it.
I just didn't.
And so I got a churro.
I finished a churro.
I looked and I said, I don't ever need another churro again.
(36:43):
That's what I said.
I remember that.
Hey, well, I feel like we're really, really being negative about DCA.
So we should I think we should be as positive as we can again about smoke jumpers.
The burger there is decent.
So I would I would eat.
I mean, we've eaten it multiple times, so I would go back.
Yeah, I like smoke jumpers.
(37:04):
I would eat there.
I thought I thought it's a fine place.
So out of everything you had at DCA, that would that was more top on the list.
I think so.
I think so.
It's an interesting thing.
You know, I said we weren't going to talk about previous trips.
It wasn't our objective.
You know, the last time we were there, we did eat at a restaurant or at least I did
(37:28):
with the fellas.
I didn't the lamp.
We ate at lamp light.
Something something like that.
I don't know.
And it was it was good.
It was decent.
There's a there's a lot of food there, especially if you get back to Pixar Pier.
It feels like a lot of carnival food, which I don't like.
I mean, that's I'm not I'm not a huge fan of quick service in general because it tends
(37:51):
to be a lesser quality food, right?
If they're pushing it out at that kind of speed, it just tends to not be so great.
So there's a whole lot of quick services available at that park.
And just most of it is not super appetizing to me on a hot day in particular.
I'll tell you this much on a hot day in particular, I'm looking for something just a little bit
different, not something so heavy.
(38:14):
Quick service food tends to be heavy.
It's highly processed.
We wanted to try something new.
We were over in that San Francisco area.
We was San Fran Yoke or Yoko or San San.
Tokyo, San Francisco, whatever area we tried.
We looked at like three or four of them and there was like nothing looked at all of them.
(38:34):
We just didn't find anything.
So to me, that's a little disappointing.
I do think there needs to be more options in that park in terms of dining options, the
seating also.
I don't know where we would have been sat if we did find my gosh.
It was it was just so crowded and so busy, which is for another episode, a testament
to how good I am.
That's Genie Plus, man, good because we did everything.
(38:58):
When he pouts, he goes all out.
When he brags, he shows us numbers or something.
You're going to give us our numbers of your steps, right?
Aren't you going to?
Yeah.
Twelve point six miles we did.
And that's a lot less than what we would do in a Florida park, except this is a much smaller
space, right?
So if you put these two parks together, I think.
(39:19):
Oh, so fun.
Anyways, I don't want to make I don't want to make a false comparison, but it feels to
me if you put these two parks together, it's probably not the same.
It's about the same as walking Magic Kingdom in a day, right?
So yeah, they're not they're not huge.
Yeah, for sure.
We did go around Grizzly River run a few times.
(39:40):
So that gave us another mile or two.
So for dinner, we I wanted to get you know, I'm a travel agent and I like to make sure
that I've tried different things and can recommend different things and we can write our trip
off.
Well, that is helpful.
Yes, but it is a lot of research.
It is actual research.
We've eaten at the Carnation Cafe.
(40:01):
We've eaten at Blue Bayou.
You've eaten at Lamplight.
Those are some of the main things.
Now I have a recommendation at downtown Disney, but a lot of people have talked about Plaza
Inn, their fried chicken.
So I wanted to try it for myself.
I don't eat a ton of fried chicken normally, so I'm not sure if I'm the best person to
rate this.
It was good.
(40:24):
My favorite thing on the plate was the mashed potatoes, maybe because I don't eat those
very much or very often.
And then there was green beans.
The biscuit I did not enjoy.
It must have been made with a bunch of baking powder, which to me is bitter, which was fine.
I didn't really need a biscuit.
I had all this other stuff.
The other thing that we did, you got pasta there.
(40:44):
So was there a station?
I can't remember how you got yours.
Yeah, there's a station.
Pasta station.
So you walked up there with your tray.
So the Plaza Inn is interesting.
It's kind of cafeteria style.
So it is quick service, but it's better than quick service because they actually kind of
do some preparation of your stuff there.
(41:08):
They have a variety of options of things that you can choose from.
It's not a ton of options, right?
But there's typically like three entrees.
There's like beef, pasta.
There's a chicken, a beef, a pasta, and a fish, right?
So it's four options.
They have bread and whatever else, dessert, fountain sodas.
(41:29):
You can go refill yourself sort of a thing.
So you would have that nice cake.
So I ate at Plaza last time with the fellas.
Two years ago.
And it was, I thought it was good.
I had the salmon that time and I thought it was really pretty good.
And I got a cake.
It was like some sort of celebration cake or something like that.
And it was delicious.
(41:49):
I mean, it might've been one of the best slices of cake I've ever had at a Disney park.
And you don't really like cake.
So I was so excited about it.
I like cake.
So, you know, of course we go this time and I couldn't find cake.
I was like, dang it, there's no cake.
But I saw a strawberry shortcake and I'm like, well, I like strawberry shortcake even if
I don't want it in a shake.
(42:10):
Now that was cheesecake, strawberry cheesecake.
Oh yeah.
Well, what's it matter?
It's all the same to me.
I didn't want it in a shake.
And you just wanted a pout.
So that's what I got.
I got the, basically it was a chicken penne pasta and strawberry shortcake.
(42:31):
Yeah.
Strawberry shortcake was a disappointment.
I think in the end we both, we both, actually it was terrible.
I probably should have gone to get my money back.
Yeah.
It was, I thought it was that bad.
I'm not usually that critical on the food.
If I don't like something, I'm like, eh, no big deal, right?
But literally this is one where I was a little irritated that it was that not good.
Yeah.
(42:52):
I mean, it was just a big blob of Cool Whip and it was like not even good Cool Whip.
I mean, not that anyway, but it was.
And I like Cool Whip, but yeah, it was.
It was not great.
The strawberries had like no flavor.
The shortcake itself was, it just wasn't good and the Cool Whip frankly ruined it all.
So that was a lot of Cool Whip.
(43:13):
Yeah.
So as far as Plaza N, I think I would recommend it.
I don't know if I necessarily would go, need to go there every time or anything like that,
but it was, it was a solid meal.
I think, you know, one of those things when you're at Disney is you're like eating and
then you're waiting to have more room in your stomach to eat.
I think I wasn't totally hungry.
(43:36):
I wasn't hungry enough for that meal, if that makes sense.
But that was really it.
That's at least the last thing I took a picture of, of our food.
I think I was trying to find something again in like the bakery case.
I haven't had a ton of success with this, the standard Disney bakery case.
(43:56):
I like the at, at Main Street at Disney World.
I like the popcorn that you can make and I like the peanut butter pie, which is not a
pie.
It's basically a cookie.
And you couldn't, those weren't an option at Main Street Bakery in Disneyland.
There was nothing in the case there.
There was fudge, but it's a lot of fudge.
(44:17):
And if I don't have any to eat it with me, like, what am I going to do with this?
Right.
That was probably the one thing that I might've gotten.
But you know, the, the cookies are big and they have to make them with certain textures
that hold up and they'll look cute and whatever.
But to me, then the flavor isn't as good.
So I'm just like not worth the calories.
(44:38):
So I don't think I got any other snacks the rest of the day.
I was very tired at the end though.
Yeah.
I mean, I don't remember what else we got.
I do, I do remember walking away feeling like I was heavier.
My legs were more tired.
You know, you know, it was not a, not a healthy day for us by any stretch, but I think we
were, we were indulgent.
(45:00):
We were willing to try some things and I got over being grumpy.
We had a great day.
I was only grumpy for that little bit of time that I couldn't have my shake.
And then I was like trying to find a replacement and there just was nothing.
That was so disappointing to me that there just couldn't be any other options at all.
Had I been smart, I should have just gone back to the tropical hideaway and gotten another
(45:22):
Dole Whip thing.
I should have done that, but it was in another park and we were trying to finish something
up over here before we went over there and blah, blah, blah.
It was what it was.
I think that never even occurred to me, but yeah, that would have been, because we knew
that that would have been something you liked.
Oh well.
Well, this might not have been the food at Disneyland episode that you thought you were
(45:46):
going to find, but we, I felt-
But you found something better.
See, I'm positive.
And so humble.
Oh yes.
Everyone was as humble as I am.
Oh my gosh.
Well thanks for hanging out at Disneyland with me.
It was a sweet experience and I'm glad.
(46:07):
I'm glad we got to try some things and try some old things and mostly new things.
Yeah, look, I'll go back.
I'm also really funny.
Again, I think you need to practice what you preach and manage your expectations.
I think looking at the menus beforehand or that type of thing probably would have helped.
(46:31):
You know, and it's interesting, I think you do bring up a good point as we close out here.
That's something you do, right?
When it comes to the food.
You kind of think in advance like, oh, I want to try this or that.
You look up some things.
What do they have going on for this particular season or event or whatever's going on?
I never do that, right?
So you said recipe for disaster.
(46:53):
I preach to people to manage your expectations, but what I did was I came in with some preset
expectations that were unrealistic due to my lack of preparation.
Had I just looked up smoothies before we got on the airplane, I would have known, oh, I'm
(47:13):
not going to get that.
And we wouldn't even bother going over there.
You would have pouted on the airplane though.
I would have pouted when I found out.
And then I would have said, well, I'm not going then.
And when were we going anyways?
And you're going to boycott that place the rest of your life and you wish it would burn
down or something?
No, no.
Well, I was very disappointed.
(47:35):
But again, that's the thing.
It is worthwhile to plan some things out and that includes your food, some things that
you want to try.
I was not prepared really for the food selection at DCA and just spending a little bit of time.
You don't spend a lot of time, just a little bit of time looking at the menus and what
(47:55):
selections are there can help you kind of have the mindset of, oh, I know what I'm going
to do.
Then you don't waste time.
Then you're not disappointed when it doesn't exist.
But you know, it did make some core memories for us.
We'll never forget some of these experiences.
Right?
Yeah, that is right.
(48:17):
The question is, will we repeat the same mistakes?
Undoubtedly.
Okay.
All right, guys.
Well, thanks for checking, hanging out with us today.
We are on Instagram at whistle while you work podcast.
So if you'd like to send us a comment or review or whatever, we'd love to hear it.
(48:38):
You all take care.
Bye.
Hey everybody, welcome to whistle while you work podcast.
(00:14):
This is episode 82 and we are going to be discussing the food at Disneyland in California.
Just some of it.
Just some of it.
I don't.
We both just ate dinner so that should help us in this conversation, right?
No.
Not the same food.
(00:36):
I don't know that I frankly know enough about it out there, but I'm happy to talk about
the things we tried.
Yeah, this is not like an exhaustive list or I mean, we're not locals.
I'm sure people that go frequently know a lot of the food, but we were there recently
(00:57):
and so we did a fair share of eating.
So let's discuss.
I mean, we have been there before besides this.
We're just talking about stuff we just had, not talking about previous trips, I guess,
right?
No.
Yeah, no.
We've already talked about those things before.
Yeah, I think some of that stuff might sneak in just from other things, but we'll find
(01:19):
out.
I think so.
So we did have the opportunity to go recently, just you and I.
And that was kind of fun.
Not kind of.
It was fun.
And the fact that we didn't have, you know, other people there or our children or anything.
And so we were able to just enjoy each other and do all the all the things.
(01:44):
But when we first got there, it wasn't enough time to really get a park ticket or anything.
And so we just hung out at downtown Disney.
And we had some dinner, which ended up being better than anticipated.
So you want to tell them where we went?
Yeah, we went to this place called Naples Restaurant and Pizzeria.
(02:06):
I thought, that's interesting.
They've got a place here named after a pizza from Naples, right?
Which seemed very similar to my favorite place in Florida, which is the pizzeria that talks
about pizza from Naples.
So and then my plate came and I was like, and I looked at the font and I'm like, yeah, so
(02:35):
I looked it up and lo and behold, same company.
Exactly.
But it wasn't the same menu.
There was enough of it, not even close.
And I mean, I think the idea was their specialty was pizza.
And it was a similar type of pizza oven as the Annapoli, which I actually didn't get
(02:57):
pizza.
I got the salmon, which ended up being really good at a pizza place.
But you got pizza.
So tell us, do you remember you get a starter?
I feel like no, no, no.
No, I got a pizza and I don't, admittedly, I don't remember what it was called, but I
(03:18):
do kind of remember what was on it.
Yeah, yeah.
There was some hot honey.
There was hot honey and there was a salami of some sort.
Can't remember which salami to tell you the truth, but it was delicious, by the way.
It was delicious.
A little bit interesting, you know, the honey did make it a little bit softer to eat.
(03:43):
Right.
You said by the last slice.
By the last slice, you're like, this is a little almost kind of soggy.
So that wasn't so great.
But when it came up first out and we started, it was delicious.
Now I want to take a step back.
I'll step back before we even talk about this.
We got there and we were really hungry.
(04:03):
You made rookie mistake of being starving.
Well, and so there was there was a lot of things that happened, you know, for this whole
trip in the first place, none of which is relevant to this particular topic.
But we got there and we were really hungry.
And and so we reached out to some people and we said, hey, what should we go eat?
We don't have any reservations.
(04:25):
We're just here.
We're going to go to downtown Disney.
We're not going in the parks.
I'm just going to go to downtown Disney.
It's right across the street from where we're staying.
And of course, right across the street from where we're staying turned out to be more
of an ordeal.
And we really anticipated to because we were staying at a convention center hotel.
And so you've got to get into one of the entrances to get into downtown Disney.
(04:47):
And we walked and walked and walked and walked, trying to find a way to get in before we finally
found our way.
Yeah, that was.
And mind you, we're both starving and hot.
And it was it was it was it was pretty warm out.
The sun was hot that day.
And so we're looking for a place to eat.
I will just say this.
I feel like based on my observation, the current as of today, selections available downtown
(05:13):
Disney for eating are abysmal.
There's not enough for this to be the downtown destination district that they really want
it to be.
Florida hotels have even less to offer.
Yeah.
So that was you know, we went over to the Disneyland Hotel and we thought, hey, yeah,
(05:33):
let's you know, we'll find something.
Let's go to their quick service.
Yes.
Right.
We have so much experience at the Florida resorts and almost all of them have at least
one great quick service.
Nope.
It was just very disappointing.
Big lines and.
Yeah.
Very disappointing.
So we say, OK, let's go inside downtown Disney.
(05:55):
And you know, I sent a message to Dak.
I'm like, Dak, you're the Disneyland expert.
Where should we go eat?
And he started giving me all these places that weren't helpful because they were in
the parks.
He's listening to this.
And then he was telling me about these places somewhere else in the middle of Anaheim.
And I'm like, no, dude, we're walking here.
We're here now.
I'm hungry.
Maybe hangry.
Maybe.
(06:16):
And then he got it.
And he said, hey, here's some suggestions.
And so one of them was Naples Pizzeria.
And so we got there and there was a huge line.
And of course, we didn't have reservations and you couldn't get a reservation.
We tried.
We were like, oh, I was hopeful.
But there were so many people walking around.
I mean, the place was packed.
(06:36):
It was packed.
Yeah.
So we were both standing in this line thinking we're going to get up there and they're going
to say, oh, you don't have a reservation.
No, but anyways, we got up there and they're like, sure.
And they sat us right down.
So I bring this up because the place, but most of the seating was outside, really.
And I bring this up because the place was huge.
There was so much more seating than we thought there was.
(06:59):
There was a lot.
But I have to also bring it up because I need to make sure our listeners understand we were
so hungry that while I believe my hot honey pizza was really pretty delicious, do I know?
But I thought it was pretty good.
(07:20):
Well, my salmon was was really good.
And I knew I wanted a nice something good before we knew we had a very full day the
next day.
And so I wanted something good and healthy.
So mine came with lemon and roasted tomatoes and then roasted potatoes.
(07:43):
So potatoes and tomatoes.
And it was all good.
I don't think I ate all the potatoes, but I pretty much ate everything else on that
plate.
And I will say, yes, it was bigger than we thought.
I had to go to the restroom at one point, which was upstairs.
And there was a ton of seating that no one was sitting at for that restaurant.
So it can hold a lot of people.
(08:05):
Which I guess at the end of the day just made me surprised that we couldn't book a reservation
online.
There were so many tables available.
I'm like, well, why wouldn't you just let me book a table online?
If I have a negative thing to say, not all the outside seating is great.
For instance, I sat basically with your back to the tree, my back to a tree, which normally
(08:27):
doesn't bother me except that there was a huge cloud of gnats directly behind my head.
So if I wanted to lean back, I would be sticking my head in the cloud of gnats.
So I didn't I had to kind of sit forward.
I just think it's an odd sort of thing to have a problem like that and not have figured
out a solution for, oh, if we're going to sit people next to live foliage, let's make
(08:48):
sure there's not a bunch of bugs there.
OK, that's one thing.
The second thing I would say was it was slow.
Yeah.
So service was was really slow.
This is something that I think we've talked about in regards to our previous California
trips.
So it just feels like things it's a different pace.
(09:10):
It's just not Johnny on the spot like you kind of come to expect.
And it wasn't it wasn't an inexpensive meal.
I think we did get our DVC discount, though.
We did get a DVC discount, which was cool.
It was 15 percent.
Which was good, because it wasn't cheap.
Normally, normally it's only like 10 percent at some places, but it was better than what
(09:30):
we normally get.
So that was cool.
I would eat there again.
But that's the thing.
Those things aside, I would eat there again.
I probably would say, no, I'm not going to sit at the tree.
But you can sit me somewhere else.
That would be fine.
No issues there.
You know, it's not the monopoly again.
(09:51):
The monopoly still remains my supreme pizza.
But it was it was it was of that style.
It tasted good.
And that's my story.
OK.
Yeah, and then I will say we didn't get dessert or anything sweet there
because I thought, well, maybe I'll find something that I would like in downtown Disney as we
(10:15):
stroll around after there.
We were it was a much more pleasant stroll after we weren't so hangry and and struggling
with with that.
So we were able to take our time and we went to a place that I I often get text messages
from when people are Disneyland.
They're like they'll send me a picture.
(10:35):
Kayla's cake is a stand that's in Disney's downtown Disney.
And ironically, they don't have cake.
They have macaroons like the French ones.
And so it's a super cute display.
And I just felt like, you know, it literally had my name on it.
(10:55):
And so I got one.
I got the creme brulee, macaroon, which did taste like creme brulee.
And they even had like the scorched sugar on the top of them.
So anyway, I'm happy that I had a little bite of something sweet, which ended up being good
because they're in the past.
(11:20):
I guess it's under construction.
I don't know if it's gone forever or if it's just under construction.
But there is a like a Disney run bakery where you can get your normal rice crispies and
fudge and whatever.
But I don't know if you remember, but it was closed.
They had like a little kiosk outside where they were like serving four or five.
Like yeah, like they had I think they had a cookie and an apple and what?
(11:44):
Anyway, like they're probably their best sellers.
And none of those things were anything that I wanted.
So I'm glad that I got the the macaroon.
And then remember, I know we're supposed to be talking about food, but we did go into
that really cute Disney home shop and it had that that Stitch candle where he looks like
he's in a pineapple.
Yeah.
(12:04):
You have to remind me they don't have the Disney home shop at Disney Springs anymore.
They used to have one.
Is it still there?
I mean, maybe I need to pull my map up and take a look and see.
But I do want to say, yeah, I love the fact that that shop was there because they used
to have it.
And I love going into that shop.
There's things that you see that you can see in a lot of other places.
(12:26):
So I don't want to say that it's like full of a bunch of exclusive merch, but it's full
of a specific type of merchandise altogether.
Yeah.
And that's the difference is like when you go to World of Disney, so you kind of got
to hunt around for all of these things.
Yeah.
You know, it could be kind of scattered.
This was cool that it's all right there and you can, you know, that's when you can start
to use your imagination.
(12:49):
I don't know why we did this podcast.
It's just making me want to plan another Disney trip.
Like, OK, I would say you did it on purpose.
I did on purpose.
My subconscious just led this this whole thing.
OK, so I don't think there's any other food really that we want to discuss from that that
(13:10):
first day, that half day.
So let's talk about Disneyland and DCA, where we spent one full day like a full day, like
8 a.m. to rope drop to close, almost close.
I the last 30 minutes I couldn't hang.
But do you remember the very first snack?
Yeah, we didn't get back to our hotel room until they were closed.
(13:33):
So I count it.
These are important things to you.
All right.
All the way to close.
Yeah, it's true.
We didn't make it back till but we did take an Uber.
And I think that was stretching you.
But I'm like, I can't.
We've got to take an Uber back.
So worn out.
I'll tell everybody my mile count in just a minute.
(13:53):
But so what was your question?
Remember our first snack?
We were over in Adventureland and we had the first snack of the day, like at 9 a.m.
Was that when I got my ice cream?
Yes.
Yeah.
OK.
So when we went on a guys trip, I was with the fellas and, you know, back there, what's
(14:14):
it called?
Is like Taro something or other?
I'm at the the name of the name of the shop.
Tropical Hideaway.
Tropical Hideaway.
Yeah, but there's there's a couple of different things in there that are called different
things.
Oh, I don't know.
Anyways, they serve a dole whip.
Oh, that's the name.
It's called Tropical Hideaway is that area back there.
But you're right.
There is hot food and other things.
Yeah.
(14:34):
Yeah.
So this is it doesn't matter.
There's only one place serving a dole whip back there.
It's kind of cool.
It's right on the Jungle Cruise route.
So you so this is like the outdoor restaurant.
You know, we talk about the indoor restaurants like Blue Bayou and the Pirates of the Caribbean.
This is the outdoor restaurant on the Jungle Cruise.
So which I didn't know until I'd never been back there.
(14:57):
So that was a treat for me.
Yeah, it was pretty cool.
So I talked about this a couple of years ago when we went that I got this dole whip and
it was unlike any dole whip I've ever had before because there was like a salsa on it.
Right.
And not a sweet salsa, not a sweet salsa.
Right.
And so we got to pull it.
Do you have the let me pull up the list of all the things that you pull that up.
(15:19):
And while you do that, I'm going to talk about how the fact that it made my heart so happy.
We were right by literally a Jungle Cruise fence.
And there was a mama duck and her baby ducks that were in the water right by us.
And then the boats to Jungle Cruise had to like stop and wait for these ducks.
It was so cute.
(15:39):
And then we were eating something tasty at the same time.
So did you find it yet?
I'm working on it.
I'm working on it.
Is it the chili mango whip?
Yeah.
Yeah.
Yeah.
I don't know how to say that.
Mango and then chili lime seasoning.
Eight dollars and forty nine cents.
Man.
Yeah, it was.
It's a little pricey.
I guess I don't need to pull it up.
(16:01):
You found it already.
So describe it.
But you know, there's there's just there's this little sauce on there.
There's like cucumber and mango.
And it's on top of a pineapple dole whip.
So it's the pineapple ice cream.
And then they put that chamoy kind of sauce on top of it.
(16:23):
And anyways, it's just delicious.
I like it a lot.
I know people think I was weird, but I guess I guess you'd call this kind of maybe a little
bit of a Hispanic version of a dole whip, you know, very definitely California influenced.
And I wish you can't find it in Florida.
It does not exist in Florida.
So I wish it did beyond all things.
(16:45):
But that's how that was my breakfast.
That's how I started the day.
I was so happy.
I said, yes, doing it.
I ate it.
It's delicious.
Yeah.
And it was kind of overcast.
That wasn't sunny yet.
That's right.
So that was a great first stop.
Did some rides and which one of them, which I hadn't done in a very long time, was Matterhorn.
(17:06):
I feel like it was broken two times ago when I went or whatever.
That's more intense ride than I remember.
I mean, I've seen a lot of memes lately of people getting off of that and being all banged
up and stuff.
But I thought it was really fun.
But afterwards, we were ready for it was painful.
It was painful.
But you know, but it was a fun ride.
(17:27):
It was it was better than I remember being honestly.
But you had to learn not to sit back.
That's true.
That was yeah.
When you learn that quickly, that helped.
Anyway, after that, we I pulled up my app and looked at Jolly Holiday and got a mobile
(17:48):
order going and I got a grilled cheese and with the tomato soup.
And then I got this amazing I would definitely get again.
What's it called?
Oh, y'all, did they take it off the menu already?
They couldn't have.
It was a croissant.
I don't see it on here.
(18:10):
Anyway, it was a croissant and it had pastry cream and then it had fresh strawberries.
And I thought it was amazing.
It definitely reminded me of something from the hall and we shared it.
I'm glad we shared it because I probably could have eaten at all and I shouldn't because,
(18:33):
you know, for me, a lot of my experience is snacking and trying different things and I
didn't want to fill up on it, but I did.
I did enjoy it.
Do you remember that one, though?
Yeah, it was good.
I don't think it's on there.
Oh, yeah.
That's so frustrating.
Anyway, I don't see it on there.
Well, but I'm talking about something and getting people excited about it and they're
(18:56):
going to go and be like, I don't see that croissant with the fresh strawberries on there.
Maybe they'll be surprised and it reappears.
Well, that's a good way to think about it.
So that was a good stop.
Glad we had that.
(19:17):
That's next to the castle, which is it's not quite like Sleepy Hollow, you know, where
you're next to a very big castle.
But you know, you are in the hub and you're experiencing just that.
Yeah, it's a very smallish castle.
Main street vibe.
But yeah, which reminds me earlier that day, we did actually see Mary Poppins and Bert
(19:39):
and Bert because we rode Peter Pan.
We were amongst the fools that rope dropped Peter Pan.
The line didn't take as long as it does in Florida.
It still took longer than it should have.
It was a fine ride.
I wouldn't do it again.
Yeah, I cannot believe how narrow that line is.
Like, how do they get away with it being so...
(20:01):
In California, of all places, too, you know, they've got all these rules on everything.
I'm surprised they allow you to have a queue that time.
Or you're jammed in that.
It seems like a fire hazard.
I guess we're not outside or not inside.
But anyway, but it was nice to see Mary Poppins.
Yeah, Mary Poppins and Bert, they were dancing.
They danced with each other, danced with other people.
(20:21):
Didn't see any penguins.
It's too bad.
The penguins with the band, that would have been fun.
But that's what they were.
They were dressed like they were on a jolly holiday.
That's right.
Maybe they went and had a croissant afterwards.
Maybe.
All right.
So I feel like we should discuss, I think, what is your favorite snack at Only Disneyland,
(20:47):
which is back in Galaxy's Edge?
Your drink.
Oh, yes.
Oh, yes.
Here we go, people.
Yeah.
I don't know its name.
Does it have a name?
It does have a name.
And you put me on the spot.
And so it is...
I'll look it up.
I know it's purple.
It is called Melaroon Juice.
Melaroon Punch.
Were you able to order on the app?
(21:09):
Is it at Ronto?
It's at Ronto Roasters.
It is.
It is so delicious.
The M-E-I-L-O-O-R-U-N.
Yeah, Melaroon is how I'm going to say it.
That's good enough for me.
Well, there's Tatooine Sunset.
So where's Melaroon?
Is that...
(21:29):
That must be some city or place, planet.
I don't know.
Never heard of that one.
$6.49.
Pineapple juice, lemonade, blueberry, cranberry, lemon, and desert pear.
I'm sure that's...
Such a unique combination of different fruits and stuff like that.
(21:50):
I know our friend Ryan, he and I got absolutely hooked on this when we had our guy trip a
couple years ago.
I think between the two of us, we probably...
I don't know.
We must have had 10.
Are you kidding?
We just kept going back.
Between the two of us, right?
It was so good.
And then he came home and he tried to kind of recreate the recipe and stuff.
And he says he got pretty close, but he didn't bring...
(22:11):
Where did you get desert pear?
He didn't bring me any, so I don't believe him.
So...
Maybe next time.
Yeah.
I know he's listening, so it's okay.
But it's delicious.
I love that.
I go out of my way for it.
And it's a beautiful purple.
It's just the purpliest drink that you could ever see.
Not like grape juice purple.
(22:32):
It's like a...
Yeah.
It's almost like an iridescent purple almost.
It's so good.
I don't think I have a picture of it.
I think it must have been on your phone.
I have a picture of it.
But yeah, in the sunshine, it did kind of sparkle.
I feel like Galaxy's Edge just got five times brighter and happier for you when you were
drinking that drink.
Oh, I love that drink.
(22:55):
Is that when we went back and we paid to get on Rise of the Resistance?
I think that might have been.
I think so.
Anyway, that was...
We just decided we're going to make the most of this day.
It didn't matter.
So let's just buy our way on to Rise of the Resistance.
It was a splurge because I think it was like $25.
It was way more expensive than it ought to have been, that's for sure.
(23:15):
But we were moving at such a good pace that I felt like, man, I don't really want to lose
an hour or longer in a queue.
We're moving so well.
And we were hoping that there were things working there that we haven't seen work at
Disney World.
That was the thing.
For me, it's an attraction.
At this point, I can skip it.
It doesn't hurt my feelings to not do it every time.
(23:37):
But I wanted to see if the cannons were firing, right?
So the turbo laser cannons on the Star Destroyer that you're on, when this ride, this attraction
first opened, they would move and your little pod being driven by R5 would go in between
them backwards and forwards and stuff, almost like an obstacle course.
(23:58):
And they would light up and do it, at least for the last year, if not longer.
Haven't seen those things work.
It's probably been years, multiple at this point, to tell you the truth.
It's really funny, someone brought this up on a Facebook group the other day, because
of course I'm part of every single possible Disney fan Facebook group that exists.
So someone brought this up and they're just like, oh, we're so sad to see this wasn't
(24:21):
working.
And some dude chimed in and he's like, oh, it was working for me last week.
People say things as if they think that there's not a smarter person out there.
And a couple people chimed in and was like, guy, those haven't worked for a while.
Turns out the people arguing with this guy who was absolutely standing his ground, no,
it was working last week.
(24:41):
I saw it happen to be not only cast members, but cast members in Rise of the Resistance.
So they are people who know this for sure, for fact.
I looked up their profiles.
So you just kept going through these comments and just read all this.
I was like, where's this going to go?
Where's this going to go?
And I even pulled these cast members, their profiles up, did a little personal stocking
(25:05):
there to be like, are these really cast members?
Oh yeah.
These two, they work there on the attraction.
They know.
They're not firing any cannons or anything.
One of them not only works on the attraction, but works on the attraction as a equipment
technician.
So it's someone who actually has to do some of the repairs and stuff like that.
This is a person who knows their stuff.
(25:25):
And this guy, finally, when the whole rest of the group, there was like 600 comments
on this post.
Everyone jumped on it.
Oh my gosh.
I didn't read them all, obviously.
The guy eventually just disappeared.
Has nothing to do with food other than the fact that my mail rune punch put me in a good
(25:46):
enough mood to buy my way on the rise of the resistance.
Oh, it was such a good trip.
I know we're talking about food, but we really did have just a great time.
And we could talk about Genie Plus and all of the amazing ways that we use that.
That system is changing here in the next few weeks.
Not at Disneyland.
(26:07):
I think it is.
I think it's doing it both.
No.
Well, I guess I'll dig through 600 comments to make sure.
But I thought that I had read that it's at both.
They're changing the name of it at both places.
But the program at Disneyland is staying the way it is.
OK, all right.
(26:28):
Yep.
Well, we had a great time.
We known this version of Genie Plus so well that we were able to do pretty much everything
except Haunted Mansion, which was closed sadly for refurbishment.
But I guess that is opening up before the end of the year.
So they say.
(26:49):
OK.
So I'll just talk briefly about a snack.
I feel like I'm looking through my photos and I don't know why I didn't take a picture.
I think it's because we had that grilled cheese at a weird time.
And it was just like no no meal was happening at the normal time.
And we ate ice cream Sunday at like 9 a.m.
(27:10):
So like what this is not like normal.
This is lunchtime.
This is dinner time.
But at some point we went to Smokejumpers, which is over in California Adventure and
had burgers, fries and I think just soda.
And I like it there just because if you wait long enough or if you search long enough,
(27:30):
you can find indoor seating in the air conditioning, which isn't as big of a deal in California.
But at that time of day and I feel like over there, there's just not as much shade.
So that's kind of a place we've gone to a few times.
And it ended up that later that day we went back because you were wanting a a shake and
(27:51):
your new your normal schmoozes that you've had in the past when you weren't apparently
having 10 drinks and well, OK, Galaxy said.
So yeah, right.
So and then I had like three of these blood orange shakes at schmoozes, which was never
a great experience from the service standpoint because you'd mobile order and then you go
over there and you'd wait like 40 minutes for the mobile order.
(28:15):
Couldn't figure out what what in the world's going on there.
But I was looking forward to it a lot.
In hindsight, I guess I should have known to check so I could, as we have preached so
many times, manage my expectations because I got over there and they were serving some
like strawberry cheesecake shake and I'm like, I don't want a strawberry cheesecake shake.
In fact, that doesn't even look good to me what they're putting in it.
(28:38):
I want to go to a shake.
They're really pricey.
They're like they're like 13 bucks or something.
Right.
So they're they're very, very you got to go all in.
Yeah.
Like if I'm going to spend that much on a shake, I want it to be one that I really, really
want.
And I'll be honest, y'all, like strawberry shortcake shake, other than the fact that
I just didn't want that, that's not.
It's not exciting.
(28:59):
Like that seems that seems very boring.
Yeah, it's pedestrian.
That's the word I'm looking for.
It's pedestrian.
It's just boring.
You know, but but I'm in California.
You want an orange.
I want an orange.
Right.
And you know, they're not famous for blood oranges, but they are famous for oranges.
(29:21):
You're you're you're missing subtraction here.
Good enough for me.
And of course, they didn't have it.
And so I'm like, well, I'm not going to spend.
Well, we should back up.
This is one of those.
But I really wanted a shake.
We had walked a lot of DCA.
I think we had gone all the way to in credit coaster for like the third time.
I was like, let's do it one more time.
And we got over there and the single rider was like ridiculous.
(29:43):
And so it was just one of those where like it was like one disappointment after the other.
This was like the tip of the iceberg.
Yeah, this was this was the point in the trip usually where, you know, if you're in a big
enough group, usually someone's already had a meltdown by now.
I was basically on the verge of my meltdown.
It was hot.
It was really hot, hotter than California is supposed to be.
OK, they were actually going through a heat wave.
(30:05):
So, you know, of course, we're there.
We're leaving Texas to go to California to have some good weather.
By the way, I said it was still better weather than we were experiencing in Texas.
But I do remember getting cold at night.
Yeah, it did.
It got chilly at night.
But the sun was hot.
The sun was off my friends.
And I just I wanted to shake and nobody else had anything at all from a drink standpoint
(30:27):
to shake ice cream standpoint that even remotely sounded interesting.
It was all just like.
I'm not a huge shake person.
So this wasn't this wasn't a big deal for me.
But but I was trying to be supportive of you.
I know that you have supported me many a time on my food, you know, journeys of trying to
(30:48):
find things.
Yes, I have.
Why aren't we doing a video of this?
Yes, I have.
So I understood.
I want you to say I had empathy and I know you did it.
You did a great job supporting me, even though I could tell you were pretty irritated.
Like, why don't you just get this one?
Why don't you just get that one?
Why don't you get anything so that I could go to a place?
(31:12):
I was just like this.
This isn't that big of a deal.
But I'm like it is for him.
I was like, just calm down.
Just let him anyway.
So you did get the lemon meringue.
I don't pout about a lot of things, but when I pout, I go all out.
And I know I put that down for our ancestry.
This is like someone write this on.
(31:33):
Yeah, put it on the tombstone.
Put it on the tombstone.
Right.
I go when I pout, I go all out.
And I was I was basically in that mode.
I just I was just so disappointed.
And I literally I'm not joking.
I checked basically the menu at every single food establishment in both parks to find a
shake.
There was nothing except for this lemon meringue, one that they offered over at at Smokejumpers.
(32:00):
And it wasn't what I wanted.
But again, California is known for its citrus.
So I'm like, OK, I guess I guess we'll go try that.
And it was pretty good.
I'll give him credit.
It was pretty good.
It wasn't what I wanted, but it wasn't bad.
And it was not thirteen dollars either.
So that was OK.
(32:21):
Yeah, I will say I think part of the other frustration leading up to this milkshake meltdown,
if we want to call it that, is we you and I just do not know the map of this park enough.
And I felt like there were so many times where I'm like, I think there's a shorter way we
could have got there.
And we always circles.
We always went the wrong way.
(32:43):
And that that to me is frustrating.
That's just one of those things that I really like to feel like I'm in control and I know
where I'm going.
I don't have that problem at Cal in Florida.
I know those parks.
Yeah, like the back of our hand.
Right.
I'm like, I know how to get to the bathroom.
I know how to get to wherever.
(33:03):
And I felt like we just walked around Cali River.
What's it called there?
The.
The falls.
Whatever.
Yeah.
The wet ride is.
Yeah, that one.
The bear.
Is it a bear?
Grizzly River Run.
That's it.
Grizzly River Run.
I didn't cheat.
I knew that off.
I knew that you got it.
You pulled it out.
(33:24):
I did not look at anything.
I just felt like for like it felt like for at least a half hour of our day, we were just
walking around that attraction.
Well, I knew trail.
I knew that that was the wrong way to go.
But you you knew the shortcut.
So I was just going to follow you.
And I was pouting.
So it didn't matter.
I was like, fine.
Let's go the wrong way.
See if I care.
These people are like, I don't ever want to go to Disney with these people.
(33:49):
They had a great time.
What are you talking about?
They should all come.
Oh, gosh.
So I will say that you did support me in my trying to find a treat.
And I ended up going to that line that took forever.
And you're like, you should just mobile order this.
You should just whatever.
And I'm like, I just want to walk up and say, can you give me this treat?
(34:11):
And I can check out.
And it.
Yeah.
You look.
You let me pout.
So I was going to let you pout.
I just wanted to do it the old fashioned way.
And we were at again, still in DCA.
We were at one of the bakery.
What are they called?
Window not cases, a bakery case.
(34:31):
And I wanted to like look at with my eyes at this stuff.
You know, like you can mobile order.
But sometimes you just want to look at what you want.
Right.
And I was like, OK, I'm going to get this Rice Krispie treat that's shaped like Mickey.
It's on a stick.
It looks like it looked like an ice cream cone donut thing.
I don't know.
Ended up being peanut butter and strawberry Rice Krispie treat.
(34:54):
And I enjoyed it.
And I was glad that I got it.
But did I try that?
That didn't sound right to me.
I don't think you know.
Yeah.
I think you were like, that's not my.
No, that's that's not my deal.
But one more treat that we will discuss that we got in DCA was you got a churro.
Oh, yeah.
You know, there's a there's a debate out there about whether churros are better in California
(35:18):
or Florida.
There are going to be some people that we're going to get hate mail.
Yeah, maybe.
I'm just going to tell you, they're not good in either places.
Unpopular opinion.
They're not good in Florida.
They're not good in California.
They're not good at Costco.
I just don't like churros that much.
(35:38):
Now, look, I love donuts.
OK.
And basically a churro is in the donut family.
It's fried bread.
Yeah, it's a different fried bread with a special sort of topping on top of it.
I put that all in the donut family one way or another.
If you're going to fry bread, make it sweet.
Do it.
That's why I read an article.
And this is why I got it.
(35:59):
I read an article not long ago and it's just said, no, the churros in California are definitely
better.
And the reason why is because there's no humidity in California versus all the humidity in Florida.
And I was like, oh, well, man, this thing should just knock my socks off.
And you know what?
I ate it and I'm like, it tastes exactly the same to me.
Boring, right?
(36:20):
It's just all I'm eating is cinnamon sugar.
The bread doesn't really taste like anything.
I can taste some grease.
I don't like that part.
I don't need to be thinking about my arteries clogging while I'm eating.
I just want to I just want to enjoy it.
I just didn't.
And so I got a churro.
I finished a churro.
I looked and I said, I don't ever need another churro again.
(36:43):
That's what I said.
I remember that.
Hey, well, I feel like we're really, really being negative about DCA.
So we should I think we should be as positive as we can again about smoke jumpers.
The burger there is decent.
So I would I would eat.
I mean, we've eaten it multiple times, so I would go back.
Yeah, I like smoke jumpers.
(37:04):
I would eat there.
I thought I thought it's a fine place.
So out of everything you had at DCA, that would that was more top on the list.
I think so.
I think so.
It's an interesting thing.
You know, I said we weren't going to talk about previous trips.
It wasn't our objective.
You know, the last time we were there, we did eat at a restaurant or at least I did
(37:28):
with the fellas.
I didn't the lamp.
We ate at lamp light.
Something something like that.
I don't know.
And it was it was good.
It was decent.
There's a there's a lot of food there, especially if you get back to Pixar Pier.
It feels like a lot of carnival food, which I don't like.
I mean, that's I'm not I'm not a huge fan of quick service in general because it tends
(37:51):
to be a lesser quality food, right?
If they're pushing it out at that kind of speed, it just tends to not be so great.
So there's a whole lot of quick services available at that park.
And just most of it is not super appetizing to me on a hot day in particular.
I'll tell you this much on a hot day in particular, I'm looking for something just a little bit
different, not something so heavy.
(38:14):
Quick service food tends to be heavy.
It's highly processed.
We wanted to try something new.
We were over in that San Francisco area.
We was San Fran Yoke or Yoko or San San.
Tokyo, San Francisco, whatever area we tried.
We looked at like three or four of them and there was like nothing looked at all of them.
(38:34):
We just didn't find anything.
So to me, that's a little disappointing.
I do think there needs to be more options in that park in terms of dining options, the
seating also.
I don't know where we would have been sat if we did find my gosh.
It was it was just so crowded and so busy, which is for another episode, a testament
to how good I am.
That's Genie Plus, man, good because we did everything.
(38:58):
When he pouts, he goes all out.
When he brags, he shows us numbers or something.
You're going to give us our numbers of your steps, right?
Aren't you going to?
Yeah.
Twelve point six miles we did.
And that's a lot less than what we would do in a Florida park, except this is a much smaller
space, right?
So if you put these two parks together, I think.
(39:19):
Oh, so fun.
Anyways, I don't want to make I don't want to make a false comparison, but it feels to
me if you put these two parks together, it's probably not the same.
It's about the same as walking Magic Kingdom in a day, right?
So yeah, they're not they're not huge.
Yeah, for sure.
We did go around Grizzly River run a few times.
(39:40):
So that gave us another mile or two.
So for dinner, we I wanted to get you know, I'm a travel agent and I like to make sure
that I've tried different things and can recommend different things and we can write our trip
off.
Well, that is helpful.
Yes, but it is a lot of research.
It is actual research.
We've eaten at the Carnation Cafe.
(40:01):
We've eaten at Blue Bayou.
You've eaten at Lamplight.
Those are some of the main things.
Now I have a recommendation at downtown Disney, but a lot of people have talked about Plaza
Inn, their fried chicken.
So I wanted to try it for myself.
I don't eat a ton of fried chicken normally, so I'm not sure if I'm the best person to
rate this.
It was good.
(40:24):
My favorite thing on the plate was the mashed potatoes, maybe because I don't eat those
very much or very often.
And then there was green beans.
The biscuit I did not enjoy.
It must have been made with a bunch of baking powder, which to me is bitter, which was fine.
I didn't really need a biscuit.
I had all this other stuff.
The other thing that we did, you got pasta there.
(40:44):
So was there a station?
I can't remember how you got yours.
Yeah, there's a station.
Pasta station.
So you walked up there with your tray.
So the Plaza Inn is interesting.
It's kind of cafeteria style.
So it is quick service, but it's better than quick service because they actually kind of
do some preparation of your stuff there.
(41:08):
They have a variety of options of things that you can choose from.
It's not a ton of options, right?
But there's typically like three entrees.
There's like beef, pasta.
There's a chicken, a beef, a pasta, and a fish, right?
So it's four options.
They have bread and whatever else, dessert, fountain sodas.
(41:29):
You can go refill yourself sort of a thing.
So you would have that nice cake.
So I ate at Plaza last time with the fellas.
Two years ago.
And it was, I thought it was good.
I had the salmon that time and I thought it was really pretty good.
And I got a cake.
It was like some sort of celebration cake or something like that.
And it was delicious.
(41:49):
I mean, it might've been one of the best slices of cake I've ever had at a Disney park.
And you don't really like cake.
So I was so excited about it.
I like cake.
So, you know, of course we go this time and I couldn't find cake.
I was like, dang it, there's no cake.
But I saw a strawberry shortcake and I'm like, well, I like strawberry shortcake even if
I don't want it in a shake.
(42:10):
Now that was cheesecake, strawberry cheesecake.
Oh yeah.
Well, what's it matter?
It's all the same to me.
I didn't want it in a shake.
And you just wanted a pout.
So that's what I got.
I got the, basically it was a chicken penne pasta and strawberry shortcake.
(42:31):
Yeah.
Strawberry shortcake was a disappointment.
I think in the end we both, we both, actually it was terrible.
I probably should have gone to get my money back.
Yeah.
It was, I thought it was that bad.
I'm not usually that critical on the food.
If I don't like something, I'm like, eh, no big deal, right?
But literally this is one where I was a little irritated that it was that not good.
Yeah.
(42:52):
I mean, it was just a big blob of Cool Whip and it was like not even good Cool Whip.
I mean, not that anyway, but it was.
And I like Cool Whip, but yeah, it was.
It was not great.
The strawberries had like no flavor.
The shortcake itself was, it just wasn't good and the Cool Whip frankly ruined it all.
So that was a lot of Cool Whip.
(43:13):
Yeah.
So as far as Plaza N, I think I would recommend it.
I don't know if I necessarily would go, need to go there every time or anything like that,
but it was, it was a solid meal.
I think, you know, one of those things when you're at Disney is you're like eating and
then you're waiting to have more room in your stomach to eat.
I think I wasn't totally hungry.
(43:36):
I wasn't hungry enough for that meal, if that makes sense.
But that was really it.
That's at least the last thing I took a picture of, of our food.
I think I was trying to find something again in like the bakery case.
I haven't had a ton of success with this, the standard Disney bakery case.
(43:56):
I like the at, at Main Street at Disney World.
I like the popcorn that you can make and I like the peanut butter pie, which is not a
pie.
It's basically a cookie.
And you couldn't, those weren't an option at Main Street Bakery in Disneyland.
There was nothing in the case there.
There was fudge, but it's a lot of fudge.
(44:17):
And if I don't have any to eat it with me, like, what am I going to do with this?
Right.
That was probably the one thing that I might've gotten.
But you know, the, the cookies are big and they have to make them with certain textures
that hold up and they'll look cute and whatever.
But to me, then the flavor isn't as good.
So I'm just like not worth the calories.
(44:38):
So I don't think I got any other snacks the rest of the day.
I was very tired at the end though.
Yeah.
I mean, I don't remember what else we got.
I do, I do remember walking away feeling like I was heavier.
My legs were more tired.
You know, you know, it was not a, not a healthy day for us by any stretch, but I think we
were, we were indulgent.
(45:00):
We were willing to try some things and I got over being grumpy.
We had a great day.
I was only grumpy for that little bit of time that I couldn't have my shake.
And then I was like trying to find a replacement and there just was nothing.
That was so disappointing to me that there just couldn't be any other options at all.
Had I been smart, I should have just gone back to the tropical hideaway and gotten another
(45:22):
Dole Whip thing.
I should have done that, but it was in another park and we were trying to finish something
up over here before we went over there and blah, blah, blah.
It was what it was.
I think that never even occurred to me, but yeah, that would have been, because we knew
that that would have been something you liked.
Oh well.
Well, this might not have been the food at Disneyland episode that you thought you were
(45:46):
going to find, but we, I felt-
But you found something better.
See, I'm positive.
And so humble.
Oh yes.
Everyone was as humble as I am.
Oh my gosh.
Well thanks for hanging out at Disneyland with me.
It was a sweet experience and I'm glad.
(46:07):
I'm glad we got to try some things and try some old things and mostly new things.
Yeah, look, I'll go back.
I'm also really funny.
Again, I think you need to practice what you preach and manage your expectations.
I think looking at the menus beforehand or that type of thing probably would have helped.
(46:31):
You know, and it's interesting, I think you do bring up a good point as we close out here.
That's something you do, right?
When it comes to the food.
You kind of think in advance like, oh, I want to try this or that.
You look up some things.
What do they have going on for this particular season or event or whatever's going on?
I never do that, right?
So you said recipe for disaster.
(46:53):
I preach to people to manage your expectations, but what I did was I came in with some preset
expectations that were unrealistic due to my lack of preparation.
Had I just looked up smoothies before we got on the airplane, I would have known, oh, I'm
(47:13):
not going to get that.
And we wouldn't even bother going over there.
You would have pouted on the airplane though.
I would have pouted when I found out.
And then I would have said, well, I'm not going then.
And when were we going anyways?
And you're going to boycott that place the rest of your life and you wish it would burn
down or something?
No, no.
Well, I was very disappointed.
(47:35):
But again, that's the thing.
It is worthwhile to plan some things out and that includes your food, some things that
you want to try.
I was not prepared really for the food selection at DCA and just spending a little bit of time.
You don't spend a lot of time, just a little bit of time looking at the menus and what
(47:55):
selections are there can help you kind of have the mindset of, oh, I know what I'm going
to do.
Then you don't waste time.
Then you're not disappointed when it doesn't exist.
But you know, it did make some core memories for us.
We'll never forget some of these experiences.
Right?
Yeah, that is right.
(48:17):
The question is, will we repeat the same mistakes?
Undoubtedly.
Okay.
All right, guys.
Well, thanks for checking, hanging out with us today.
We are on Instagram at whistle while you work podcast.
So if you'd like to send us a comment or review or whatever, we'd love to hear it.
(48:38):
You all take care.
Bye.
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