So, we were in the world for (almost) our 9th anniversary and booked the Chef's Table at Victoria and Albert's at the Grand Floridian. Could we afford it? No, not really. Did we do it anyway? Yes, certainly. Would we do it again? In a heartbeat. What an incredible evening.
Starting with entering the restaurant. At 5pm, we were escorted in by the Maitre d'Hotel and the Somalier. Since the regular seating is not until 5:30pm, the staff was preparing the restaurant for the evening. But as soon as we walked by, they stopped whatever they were doing to say hello to us (by name), wish us a happy anniversary (all knew it was our 9th), and offer any assistance through the evening.
As soon as we were seated, our waiter and waitress introduced themselves, poured us some champagne and described the process of the evening. They made sure to tell us that pictures are welcome and encouraged as are questions of the cooking and wait staff. They consider both to be compliments to the job they are doing.
After some discussion of wine (we purchase just one wine pairing - to go with DWs food, but I did enjoy each of them as well) and a quick review of some dietary restrictions, off we went. Into a food adventure.
Click this link to see the pictures and read the menu.
http://picasaweb.google.com/1062796...key=Gv1sRgCKD9h-fo3cOm1wE#5505630506762722514
Each course was really quite exquisite. After my wife had the elk, she said she was in heaven and couldn't imagine a more tasty red meat. Then she had the beef and admitted that she was mistaken before, this was even better. We both loved the caviar tin of Toe Crab and we were quite surprised to enjoy all three (yes, three) caviars that we were served! The desserts were truly to die for. If only we had not eaten so much before we got there! Chef Scott Hunnel had warned us not to eat too much of the bread courses, but it was very tough. They were so good!
If you are wondering, our total came to right around $600. Between the food and the experience, well worth the cost. If you find that you have the means, and the ability to call 6 months in advance to make the reservation, we HIGHLY recommend it. Other than another visit someday, I doubt we will ever eat that well again. Now, we just have to find a way to save that much money to do it again in a few years!
Starting with entering the restaurant. At 5pm, we were escorted in by the Maitre d'Hotel and the Somalier. Since the regular seating is not until 5:30pm, the staff was preparing the restaurant for the evening. But as soon as we walked by, they stopped whatever they were doing to say hello to us (by name), wish us a happy anniversary (all knew it was our 9th), and offer any assistance through the evening.
As soon as we were seated, our waiter and waitress introduced themselves, poured us some champagne and described the process of the evening. They made sure to tell us that pictures are welcome and encouraged as are questions of the cooking and wait staff. They consider both to be compliments to the job they are doing.
After some discussion of wine (we purchase just one wine pairing - to go with DWs food, but I did enjoy each of them as well) and a quick review of some dietary restrictions, off we went. Into a food adventure.
Click this link to see the pictures and read the menu.
http://picasaweb.google.com/1062796...key=Gv1sRgCKD9h-fo3cOm1wE#5505630506762722514
Each course was really quite exquisite. After my wife had the elk, she said she was in heaven and couldn't imagine a more tasty red meat. Then she had the beef and admitted that she was mistaken before, this was even better. We both loved the caviar tin of Toe Crab and we were quite surprised to enjoy all three (yes, three) caviars that we were served! The desserts were truly to die for. If only we had not eaten so much before we got there! Chef Scott Hunnel had warned us not to eat too much of the bread courses, but it was very tough. They were so good!
If you are wondering, our total came to right around $600. Between the food and the experience, well worth the cost. If you find that you have the means, and the ability to call 6 months in advance to make the reservation, we HIGHLY recommend it. Other than another visit someday, I doubt we will ever eat that well again. Now, we just have to find a way to save that much money to do it again in a few years!
:shrug:
