spacemt354
Chili's
Thanks everyone - it's more of a testament to the Port Voyage imagineers creating such a distinct area - I'm sure there are plenty of restaurant concepts that'll go great there!
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1986: An Imagineering Competition - Hub Thread
- Thread starter mickeyfan5534
- Start date
Chaos Cat
Well-Known Member
> @spacemt354's proposal status: Finished and likely to win
> Unit's proposal status: Still in brainstorm stage
> Increase likelihood of unit forfeiting by 20%
Mickeynerd17
Well-Known Member
Honestly, even if space has the best one, you might come up with an idea the judges like better. Don't discount yourself this quickly! I believe in you!
spacemt354
Chili's
Absolutely!Honestly, even if space has the best one, you might come up with an idea the judges like better. Don't discount yourself this quickly! I believe in you!
Pi on my Cake
Well-Known Member
- In the Parks
- Yes
View attachment 500108
Nestled along the river banks of Port Voyage is a dining experience unlike any other in a Disney park. The Grotto is a new fine-dining restaurant that offers its patrons with exquisite cuisine, impeccable service, and picturesque views of Snow White Castle.
Inspired by Disney fairytale grottos, this exclusive restaurant takes you and your party on a whimsical journey down towards the river's edge, as the restaurant itself is a well-kept treasure away from the bustling crowds throughout the park. In its own secluded corner, The Grotto boasts a capacity of 120 guests at a time, with 40 servers, providing the diners and cast members the personal touch and connection that makes fine-dining such a luxury. Here you won't be rushed from your seats as you experience a table d'hôte menu that changes with the seasons so you'll always come back for something new.
The adventure begins as you are greeted at the exclusive entrance to the restaurant. Only guests with reservations know the location which they will enter (typically a back alley garden path near the transition point between States Market and Port Voyage). It is there were they are whisked on a private switchback pathway down towards the river banks, before entering a crisp temperature-controlled grotto. With the river breeze acting as an air circulator throughout the interior of the grotto, guests dine at a perfect 71 degree F temperature throughout the experience.
As you enter you'll notice the faint but distinct ethereal grotto sounds in the background, enveloping the guests with binaural audio of an original fairytale setting.
Guests are given a tour of The Grotto by a greeter cast member before being escorted to their table. The first stop is Wine Cellar, featuring aged wines from all over the world.
Following the Wine Cellar, guests encounter a large glass window into the kitchen, where the aromas of meats, fish, and seasonings mesmerize the senses. As you continue on you are whisked to 'The Outpost' a Disney Photopass+ location exclusive to the restaurant, with Snow White Castle in the background, as a token to remember your gathering at the restaurant.
The menu as mentioned before changes seasonally. For the current season of the fall, guests can expect a 7-course Chef-special meal.
First course: Ossetra Caviar with Traditional Garnishes
Second course: Selections of Cheese from the Market - Italian and French specialties, served with Chateau Montelena 2004
Third course: Rack of Lamb with roasted potatoes
Fourth course: Wild Salmon and grilled asparagus
Fifth course: Alaskan crab and cauliflower
Sixth course: Selection of Coffee, Tea, or Liquors
Seventh course: Chocolate Mousse and Tiramisu
Meanwhile, if your reservations are timed perfectly, you may be able to catch a parade or nighttime show while you dine. Given the exclusivity of the restaurant, prices are a bit steep. While there is no formal dress-code requirement, colors shirts for men, and dresses for women are preferred to keep the professional ambiance. In addition, prices range from $150-250 per person based on the prepared menu items of the evening. Guests may also order off menu wines, beers, drinks, and side-dishes if available.
Overall, The Grotto at Port Voyage encapsulates Disney fine-dining by providing guests with an experience they won't soon forget.
It flies under the radar since he's mostly known for his people skills, but restaurants are (imo) Space's specialty. This will be a tough round for Veto competitors!
Pi on my Cake
Well-Known Member
- In the Parks
- Yes
Do something that is very... you. I don't know you well yet, but you already have a lot of personality on display. What makes you unique, but that into the idea. Do something distinctly "you" and that will carry you far.
goofyyukyuk
Well-Known Member
Unless it involves Yogi Bear... if you = Yogi Bear, you get publicly shamed
goofyyukyuk
Well-Known Member
Speaking of, how well would a Yogi Bear restaurant be received? Not that I'm thinking about doing that or anything...
PerGron
Well-Known Member
Yogi Bear is the best received property on these boards after all
Pi on my Cake
Well-Known Member
- In the Parks
- Yes
Tiki's got a soft spot for weird ideas and running gags, it might not be a bad idea lol
goofyyukyuk
Well-Known Member
Feels like flipping a coin... Tiki could think it's super funny or he could just kick me out of the game
I'll probably go with my BooBoo idea...
spacemt354
Chili's
I was going to suggest, expand Harbortown to include the West Egg of Long Island, a Gatsby Manor restaurant I'm sure would win over at least one judge 
TheOriginalTiki
Well-Known Member
View attachment 500108
Nestled along the river banks of Port Voyage is a dining experience unlike any other in a Disney park. The Grotto is a new fine-dining restaurant that offers its patrons with exquisite cuisine, impeccable service, and picturesque views of Snow White Castle.
Inspired by Disney fairytale grottos, this exclusive restaurant takes you and your party on a whimsical journey down towards the river's edge, as the restaurant itself is a well-kept treasure away from the bustling crowds throughout the park. In its own secluded corner, The Grotto boasts a capacity of 120 guests at a time, with 40 servers, providing the diners and cast members the personal touch and connection that makes fine-dining such a luxury. Here you won't be rushed from your seats as you experience a table d'hôte menu that changes with the seasons so you'll always come back for something new.
The adventure begins as you are greeted at the exclusive entrance to the restaurant. Only guests with reservations know the location which they will enter (typically a back alley garden path near the transition point between States Market and Port Voyage). It is there were they are whisked on a private switchback pathway down towards the river banks, before entering a crisp temperature-controlled grotto. With the river breeze acting as an air circulator throughout the interior of the grotto, guests dine at a perfect 71 degree F temperature throughout the experience.
As you enter you'll notice the faint but distinct ethereal grotto sounds in the background, enveloping the guests with binaural audio of an original fairytale setting.
Guests are given a tour of The Grotto by a greeter cast member before being escorted to their table. The first stop is Wine Cellar, featuring aged wines from all over the world.
Following the Wine Cellar, guests encounter a large glass window into the kitchen, where the aromas of meats, fish, and seasonings mesmerize the senses. As you continue on you are whisked to 'The Outpost' a Disney Photopass+ location exclusive to the restaurant, with Snow White Castle in the background, as a token to remember your gathering at the restaurant.
The menu as mentioned before changes seasonally. For the current season of the fall, guests can expect a 7-course Chef-special meal.
First course: Ossetra Caviar with Traditional Garnishes
Second course: Selections of Cheese from the Market - Italian and French specialties, served with Chateau Montelena 2004
Third course: Rack of Lamb with roasted potatoes
Fourth course: Wild Salmon and grilled asparagus
Fifth course: Alaskan crab and cauliflower
Sixth course: Selection of Coffee, Tea, or Liquors
Seventh course: Chocolate Mousse and Tiramisu
Meanwhile, if your reservations are timed perfectly, you may be able to catch a parade or nighttime show while you dine. Given the exclusivity of the restaurant, prices are a bit steep. While there is no formal dress-code requirement, colors shirts for men, and dresses for women are preferred to keep the professional ambiance. In addition, prices range from $150-250 per person based on the prepared menu items of the evening. Guests may also order off menu wines, beers, drinks, and side-dishes if available.
Overall, The Grotto at Port Voyage encapsulates Disney fine-dining by providing guests with an experience they won't soon forget.
My wallet is crying. My tummy is happy.
Chaos Cat
Well-Known Member
b-wolf95 welcomes you to
The Winter Gardens Restaurant
The Winter Gardens Restaurant
NateD1226
Well-Known Member
Sailors Cove
docs.google.com
Sailors Cove
Sailors Cove Backstory When Captain Kidd started to take over Harbortown, he ordered his assistant, John, and his chef, Marcos, to complete many tasks that would help the town feel more like it belonged to Captain Kidd and his legacy. One of these tasks was to build a restaurant for ...
docs.google.com
Pi on my Cake
Well-Known Member
- In the Parks
- Yes
This is gonna be a tough round to judgeSailors Cove
Sailors Cove
Sailors Cove Backstory When Captain Kidd started to take over Harbortown, he ordered his assistant, John, and his chef, Marcos, to complete many tasks that would help the town feel more like it belonged to Captain Kidd and his legacy. One of these tasks was to build a restaurant for ...
goofyyukyuk
Well-Known Member
DashHaber
Well-Known Member
The Blue Scale Inn
Restaurant Backstory: The American Revolution was a time of great change and incredible opportunities. One such opportunity came within Harbortown, with a meeting of two men. One was Thaddeus Ogden, humble innkeeper of the Blue Scale Inn and local smuggler. Though his smuggling operations during the Revolutionary War helped to line his pockets well, he knew the war would end someday and his fortunes would cease flowing. The other man was Claude Lavigne, a French pirate who ran afoul of the British and found himself grounded among the Colonies. He kept his head down, traveling from town to town evading the authorities. The thing that helped him in this time was his culinary skill, self-taught by necessity and making do with what he could find.
It was fate that Claude was passing through Harbortown. In need of a place to stay, he found himself a room at the Blue Scale Inn. Short on funds, Claude was able to convince Thaddeus to let him cook for his room. Presented with a meal of seafood stew paired with some roasted potatoes and onions, Thaddeus dug in. He was greeted with a wonderful taste, conjured from such simple ingredients. More than that, he saw his chance at freedom. He offered Claude a position as the Inn’s chef, giving him safe harbor and a chance at a new life. With Odgen’s business acumen and resources paired with Lavigne’s culinary talents, the Inn would become a favored place in town. In fact, it became clear that more people came for the food than to stay for a room. Thus, Odgen converted the inn into a full restaurant.
Though time has marched on and Thaddeus has passed his restaurant along to the next generation of the Odgen family, it still stands as a tribute to opportunity in Harbortown.
Restaurant Architecture: The exterior entrance of the Blue Scale Inn preserves the “traveling inn” roots of the building, though there has been visible expansion to the structure since Thaddeus’s day. An exterior roof supported by columns provides shade for any guests who wish to rest a moment on the benches outside. Built atop this roof is a sign with a blue fish on it that reads BLUE SCALE INN in large font, with a smaller line below reading FINE FOOD AND SPIRITS.
Stepping in through the doors, guests enter the lobby. Much of the lobby still looks like it had been made for checking in boarders for rooms, though the front desk now checks in guests looking for a meal. Old-fashioned benches are built into the neighboring walls, although adorned with nice cushions and accompanied by some newer chairs. One of the more noticeable things in the lobby are a pair of portraits hanging upon the wall. One is of Thaddeus Ogden, seated in a chair with walking stick in hand and a knowing look on his full and somewhat pudgy face. The other is of Claude Lavigne, leaner in cut with eyes that shine a piercing gaze.
Once their table is ready, guests are led into the dining areas. If the lobby had looked untouched from its Colonial days, it is here where time has marched on. Spaces where there might have been boarding rooms above have been torn away, opening the rooms for air and for glittering lanterns held overhead. The tables and chairs share a similar march forward, their appearance suggesting the fine craftsmanship of the Industrial Revolution. Paintings hang upon the walls around the dining areas, depicting maritime life and some of the history of Harbortown. Still, the wooden pillars and aged floor remind of all the life that this place has seen.
Food and Beverage: The menu of the Blue Scale Inn reflects the Colonial roots of the restaurants, with plenty of food and drink reflective of the era and place. Though seafood has an obvious presence on the menu thanks to Harbortown’s New England setting, the hustle and bustle of the States Market has given an easier access to items that Thaddeus would have more of a struggle with getting.
When first considering your meal, an appetizer can set the right mood for the meal. Haddock chowder and crab cakes make for a good treat, as would some sausage johnnycakes (cornmeal flatbread prepared with a sausage within) just to give some examples. As for the main meal, there are plenty of options. Thanks to improved transportation through Harbortown’s market, New York strip steak and rack of lamb have now become regular items on the menu. Of course, that is not to discount the seafood that is such a staple of New England life. One could order some broiled lobster tails seasoned with lemon or perhaps some Yankee codfish in gravy, but don’t forget about Claude’s Payment (seafood stew paired with a side of grilled potatoes and onions). After all, it is the dish that brought about this restaurant! You can even finish up with a fine dessert, such as some molasses doughnuts, flummery, or even a slice of apple pie.
(Sausage johnnycake)
(Broiled lobster tails)
(Raspberry flummery)
As for drinks, there are plenty of options. Water and non-alcoholic cider are available, along with a selection of beer and hard cider on tap. There is a wine selection with a particular focus on New England brews, as well as brandy, whiskey, and rum. As for cocktails, guests will find that the cocktail selection also reflects the Colonial roots of this restaurant. For instance, a few such cocktails include the Snowstorm (a mint julep topped with a dash of brandy), Stone Fence (a mix of hard cider and rum), and Sherry Cobbler (a sherry with cracked ice, frosted in powdered sugar and decorated with fruit). Of course, there’s also grog (a mix of spirits and water) for the old sailors looking for a taste of the sea.
(Stone fence)
There are even some seasonal adjustments for the menu, to offer a little variety through the year. For instance, summertime is a fine time to enjoy a clambake, the fall season calls for some Muster Day gingerbread cookies, and the holiday season in December wouldn’t be complete without a glass of Wassail (a hot cider punch).
(Clambake)
(Wassail)
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goofyyukyuk
Well-Known Member
Amid the wooded central hub of Port Voyage, there lies a premier experience like no other: Greenwood.
Greenwood represents a change in pace from the bustling Harbortown that guests have just left to a calmer, more natural environment. The restaurant is more than a place to eat, although the food will be more than worth the price. More importantly, this will be a dining experience on an unparalleled level.
The experience begins from the moment guests step into the woods. Greeted by a host or hostess, they will follow a winding, rock path through the woods to their individual table nestled within a hollow in the woods. Colorful canopies cover the tables, giving an even more intimate feeling to the experience as well as providing shelter from potentially inclement conditions. The colors of the canopies vary by table, providing an aesthetic distinctiveness for each dining party, similar to different color themes on attractions like Dumbo or Peter Pan becoming guest favorites. The color palette extends to the tables, chairs, tablecloths, and napkins as well, with complimentary colors being chosen to highlight the idea that every detail of the dining experience is completely unique and personal to each party.
Another central theme of the experience is music, which seemingly comes from the forest itself. Melodies lofting through the trees brings an almost magical element to the already surreal experience. Rocks and trees will be outfitted with hidden speakers to accomplish this effect; however, the speakers will be at a volume level that can only be heard from within the secluded hollow in the woods that each party eats in. A sampling of this music, composed by the restaurant’s designer, serves as the background music for this view into the immersion of Greenwood.
(Volume up please! I spent too long on this music for it to not be heard
)Regarding dining itself, a significant aspect of dining at Greenwood will be the personalized experience each guest has. With each table being isolated, guests will receive truly personal attention from the waitstaff, as the capacity of the restaurant will be limited to allow for that intimacy. As this is an extremely high-profile restaurant, the average waiter or waitress would only be responsible for serving three to four tables to provide the utmost care and attention to our guests.
Obviously, logistics are a major consideration in a restaurant project as ambitious as this. In the center of the woods is the kitchen, with entrances and exits on all four sides. The kitchen will be surrounded by a ring of trees to hide it from the view of guests, but it will still be easily accessible for the waitstaff. Within each table area, there will be fans hidden in the trees that can either blow hot or cool air depending on the weather. This will allow for immersion in nature without compromising comfort-a central aim of Greenwood.
In order to facilitate as personal an experience as possible, the menu changes weekly. Not only does this ensure that each visit to Greenwood is unique, but it also keeps things fresh, exciting, and repeatable. The theme of the initial menu is autumnal surf and turf, in keeping with the theming of the surrounding area, being within a wooded area near Harbortown. The 9 course meal balances refinement with classic flavors and innovative culinary advancements. For example, caviar and filet with lobster are classic staples of fine dining, but the menu is by unique recipes like Chorizo Stuffed Mushrooms and Pumpkin Creme Brulee. The meal is intended to take place over a number of hours, allowing guests to truly enjoy their food. Additionally, a substantial wine menu would supplement the offerings on the dinner menu.
Ultimately, Greenwood is the perfect premier dining experience that will elevate not only the land, but the park and resort as a whole, and guests will return again and again to relive the magic of Greenwood.