Is this the PERFECT Disney World Date Night Spot??

[@jentracey1758]

Great review! I have been excited to go back here ever since I saw Princess and the Bear’s video. That dessert looks amazing and the entrée looks really good, but I agree that the portion should be a little larger. I am still excited to try it though 🌱

[@VeganDisneyFood]

Thank you so much!! I hope you love it! 🥰

[@cindraamundsen2197]

I love your new format! Thank you for another wonderful review!

[@VeganDisneyFood]

Thank you so much I’m so glad that you like them! 🥰🥰

[@Alyssa-cd7el]

Can you get that dessert at dahlia lounge?

[@VeganDisneyFood]

Ooh that’s a good question! I’ve never tried but I don’t see why not, most other lounges close to restaurants do offer that! I’ll try to find out and let you know!

[@mikerodanyc]

You actually were super excited about the old cauliflower dish and based on your recommendation we went there and had one of the worst dinners we’ve ever had and Disney, everything we had was unflavored and the cauliflower was hard as a rock. We’re going to pass on this one. These restaurants need to start adding a protein to their plant-based entrees so f they are going to charge us these prices, that’s ridiculous why couldn’t they have added a grilled tofu to this dish?

[@VeganDisneyFood]

I'm definitely sorry you had such a bad experience. You may recall I was there on opening night of them reopening after covid, so I'm sure the quality was up to the chefs standards vs. what other chefs may have been serving. I don't think that is an excuse, as the quality should always be as the dish was designed to be, but the Vegetable Wellington at Steakhouse 71 is another example of how different chefs have different standards. I would NOT recommend the Wellington now, as it is served chunky and not as originally intended now, as the chef who created it is no longer there. All of that said, food reviews are of course subjective, but I am sorry you had a less than stellar experience at Toledo. I agree that having a grilled tofu would be an excellent addition. I wish all the head chefs could take some sort of vegan culinary course to be more aware of what the entrees should consist of. =/