We Tried Food From 3 Restaurants Near Disney World…And We’d Do It Again

[Disney4me]

If you know anything about us, you know we like to eat. It’s why we’re called the Disney FOOD Blog, after all. Now, that doesn’t mean we’re just eating food AT Disney World.

Cheese Bread

Nope, we’re also eating food in Orlando, including the Four Seasons Resort Orlando. Now, we’ve been to a character breakfast at Ravello there before, but we recently got an opportunity to try a progressive dinner that let us try THREE restaurants at Four Seasons — and we’re going to tell you all about it.

The Four Seasons invited us to “An Evening of Culinary Discovery,” a special media event that gave us a chance to try food and drinks from restaurants at the hotel. We arrived at the meeting point, the hotel’s grand entry chandelier. From there, the adventure began. They sent us on a secret treasure hunt to a hidden bar! We started with a clue from a napkin given to us at the lobby bar.

A clue!

We followed all the clues and ended up with a library card that gave us the final clue we needed to find the bar. We had to scan our library card to get inside. Yes, REALLY.

Another clue!

We made it! This is Epilogue, Four Seasons’ hidden book-themed speakeasy (hence the library card).  We’re suddenly feeling like The Great Mouse Detective! The space has a “subtle library theme and a nod to Florida’s history.” The decor screams Art Deco, and the menu is inside a book. Oh, by the way, this bar is so hidden that photos past this curtain aren’t allowed. SUPER SECRET, y’all. We’re surprised we didn’t need to know the secret password or a special handshake to get inside.

This is the only part of the bar we could photograph

We ordered one of the cocktails, a French 75 (and note they can make mocktails out of any of the cocktails on the menu), and took it out past the curtained area to get a photo. Isn’t it pretty?

Pretty drink

So after we did secret things in the secret bar, we got to visit Ravello, where we were treated to food and drinks. We started with the Zero Proof Ravello Spritz.

Zero proof ravello spritz

Then it was time for food. We got Cheese Bread, y’all. You KNOW how we feel about Cheese Bread. So, yeah, way to win us over RIGHT away. It had some wonderful sauces with it like a parmesan pesto sauce and a chili-based sauce. Both were so good. This was a lot like that Brazilian cheese bread we love, but with an Italian twist and melted parmesan on top. Imagine the best pizza crust you’ve ever had in your life…that’s what it was like.

Cheese bread!

We followed that with the Caponata di melanzane con burrata e crostini with Sicilian caponata, burrata cheese, and mint oil. It’s cheese on toast…seriously, what’s not to love? The crostini was crunchy and buttery, and the burrata was lovely and cheesy.

Caponata di melanzane con burrata e crostini

Next up was the Tonno e salmone crudio with tuna, salmon, taggiasca olives, roasted bell peppers, citrus emulsion, and celery-mint salad. This was kind of like sushi. It was light and refreshing.

Tonno e salmone crudio

The Polpettine is meatballs, marainara, prosciutto, pomodoro sauce, mascarpone, and grilled pane pugliese. We’ll just tell you now this was our favorite thing we tried all evening. The meatballs were well-seasoned and juicy. The tomato sauce was rich.

Polpettine

Okay, two stops down, one more to go. We headed to Capa to try some food and drinks there and ended up with a full-sized meal. Whew! The Tomahawk is Australian wagyu with caramelized black onions. This is a super high quality steak that’s tender and juicy. However, we thought the ends on it were a bit tough, but the middle pieces were perfect. It also has a nice fat to steak ratio happening.

Tomahawk

The Calabaza is roasted summer squash, whipped manchego, and toasted breadcrumbs. It’s very summery with a nice crunch. The squash itself tasted bright.

Calabaza

The squash is served with Verdes, a salad of field greens, pickled peach, cana de cabra, and walnut barbacoa. They were really playing with summer flavors here. The cana de cabra, a goat cheese, was quite strong, though. But it was a unique salad, and that impressed us.

Verdes

Then there were the Patatas, made with Yukon Gold potatoes and brown butter. These were so creamy and smooth, but also super buttery. To quote our reporter, “I would want to eat these iced on a cake.”

Patatas

But we weren’t done yet. We also got a choice of desserts. We chose the Tarta de Queso, a Basque vanilla cheesecake with warm chocolate hazelnut ganache. The cheesecake was light and fluffy and the chocolate hazelnut added a nice sweet and chocolate flavor. So to sum up, the highlights of Capa for us were the potatoes and the cheesecake.

Tarta de Queso

The one thing we loved about Capa is that it is surrounded by balconies with views of Magic Kingdom and EPCOT. This would be a great spot to watch the fireworks.

What a view!

Stay tuned to DFB for more.

REVIEW: This Is One of the Best Things In Disney World…And We Won’t Be Taking Questions

Have you ever dined at the Four Seasons Orlando? What’s your favorite restaurant there? Let us know in the comments!

Disclosure: In nearly all circumstances, Disney Food Blog writers and photographers pay full price for their own travel, hotel, food, beverage, and event tickets. We do this because it’s important to us as journalists to ensure not only that we give you unbiased opinions, but also that you can trust us to do so since we’re paying our own way. On rare occasions, when we are invited by a company to attend a preview as media, and when we choose to accept that invitation, we will always make you, our readers, aware of that situation. We were invited by Four Seasons to attend their progressive media dinner experience. Note that when we attend events as media we are 1) Not required to review that event/food on any of our channels, and 2) Not required to review that event/food favorably. You can always count on DFB to give you a 100% unbiased and honest review of any event that we attend, food that we eat, or beverage that we drink. You can see more in our Disclosure Policy. Thank you for reading. — AJ

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