I'll keep this short-ish, since it's non-Disney. But there was a similar feel to the experience overall. There's a different kind of magic for folks who would attend a place based on an alcoholic drink, after all.
The "high end" restaurant is called JWB (Jimmy's initials.) I went in with what I thought were realistic expectations, and was very happily surprised (in a good way.)
You'll recall (or not) back in September, after our tequila pairing luncheon at Epcot, I discovered Ocho Anejo tequila at the tequilar bar there. A "sipping tequila." This would be a blessing and a curse. I've never found it anywhere else since. Almost bought a bottle.
Almost.
I ordered a Don Julio Anejo "up" and was surprised and forever won over to see it served to the brim in a martini glass. (hic') Loved it.
Brian is still on a pineapple kick and ordered the "Caribbean Amphibian."
We start just like any mojito should start, with fresh mint leaves, fresh lime juice and some Monin Pure Cane Syrup. Our twist on the Cuban original is made with Ciroc Pineapple Vodka and fresh Boiron Pineapple Puree. This blend makes for a remarkably fresh concoction that is a house favorite. The Caribbean Amphibian is served just as the classic would be, ice cold on the rocks.
Appetizers: The Paradise Ceviche - simple, but perfect:
Fresh Local Catch, Cilantro, Lime, Aji Limo, Corn
And probably the biggest surprise of the night: the calamari. This has become something of a "barometer dish" for us. It's one of those things we order at a lot of different places to kind of peg the venue as being good or not good. It's very easy to overcook, etc.
Rhode Island Calamari:
Flash Fried, Peppadews, Lemon Aioli, Romesco Sauce.
This deserves it's own paragraph! As many times as I've had it, going all the way back to NJ (even when I didn't like it, as a kid) - no exaggeration, this. is. the. best. calamari. I. have. ever. had. (period.) . (.) . ! And it had my favorite little peppadews first introduced to me at Tiffins and never seen anywhere outside of WDW before! The calamari itself was...not the least bit chewy. Not overbreaded. Not greasy. It was the definition and standard of perfectly cooked. I hope that wasn't an accident or a one-off. I must have that again. And all that without marinara, and I still loved it! (Standing up, rave review. Thank you, chef.)
Going from there, throwing out any diets for a holiday, a trip, or a meal on the house (this was all three) Brian went with the Prime Bone-In Ribeye (22 oz) and I went with the Surf & Turf (Filet mignon & broiled lobster tail.)
The lobster tail - a longtime favorite of mine - again, if not the best I've ever had, certainly one of the best I've ever had. That left my filet lacking. It was good, but it did not compare to Yachtsman Steakhouse, and in no way compared to Monsieur Paul. I wished I had ordered two lobster tails, or whatever the special was that sounded good, plus a lobster tail. It was all worth it for that lobster tail! Less so for the filet. Again, it was good, it just wasn't mind-blowing like everything else had been, especially for someone who only orders something like that a few times a year. (Side note: the waiter talked us into what sounded like a great wine pairing for our entrees, but then never brought them out. Arrgh.)
Since I love all desserts banana, but don't generally eat dessert at all, let alone in front of my type I diabetic husband, I took my banana cream pie back to the room.
Because we had the pup, I did not take advantage of a lot of what the hotel had to offer - the gym, the adult only pool & bar (d'oh!) But I did take advantage of room service. A lot of the stuff from room service and from the other restaurants on property are best compared to standard QS fare. A few bright spots here and there, a few low spots. But the jambalaya - winner!! Jimmy's Jammin' Jambalaya with shrimp, chicken, andouille sausage, just the right amount of heat, the right balance of everything including the rice - loved it. This is a stock photo, it looked better in person, and no kidding, it was so good (and the rest of the menu so overall uninspired) that I ordered this via room service TWICE.
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And I will go back for that, along with the banana bread pudding from that particular restaurant. But that night, I ordered some kind of drunken berry dessert, which was various berries soaked in Grand Marnier with a scoop of excellent ice cream. Yay! (hic')
That's about everything noteworthy from Valentine's Day weekend(ish) at Margaritaville. (Yes, of course we ordered room service for breakfast the next morning before checking out.
And since there were no real food pics in that post, here's one from someone I met online who had dinner at Victoria & Albert's recently. This was part of their dessert course:
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