Published May 10, 2021
Today we are officially supposed to go to Anaimal Kingdom.
Due to COVID, Disney requires advance reservations for any theme parks you wish to go to. So for the sake of getting a reservation we put down Animal Kingdom for today. (After 2pm if you have a “Park Hopper” ticket, you can go to any other park that has space.)
However our plan was to go to Disnay’s shopping area “Disney Springs” in the morning and have lunch there.
We went to the different large Disney stores there and got a few things. Shopping variety isn’t what it used to be pre-covid. Probably shipping and manufacturing and logistical issues over the last year.
Anyway, lunch was at Wine Bar George.
They have small plates and sandwiches.
We saw George there. He is a master sommelier. He seems pretty humble.
Service was excellent.
The food was sublime. And quite affordable.
We started with small plates of meatballs with polenta. Delicious.
Then Burrata cheese served on toast and a delicious tomato salad. It’s a mozzarella that is formed wrapped around cream. It was fresh and delicious. I’m curious where they get it or if they are making it in house. It sounds like it isn’t something you get in grocery stories.
We then all had the frisee salad which was delicious.
And we all happened to have ordered the BLT+C sandwich. It comes with house made potato chips.
I tried a chip and I almost started to cry it was so good. It was like I had never had potato chips before. I can’t do them justice with my words.
Then the BLT. There must have been 3 or 4 layers of bacon. You could taste the tomato. The bun was delicious. That mayo spread was delicious. A leaf of lettuce. It was amazing.
On a ratio of price to how good the food was, this place by far wins the prize. I could happily try everything on the menu here multiple times. I wish there were more restaurants like this. I hope they can stay in business.
It was magical.
Coming back down to earth, service as I said was excellent. The woman running the bar was also often doing food delivery and taking away plates and I saw her either donning rubber gloves before removing plates or washing her hands right after. They seemed to be VERY serious about avoiding cross contamination.
Which points to attention to detail that I felt was very much part of everything they were doing. It was refreshing.