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Concourse Steak Restaurant at Contemorary
- Thread starter noname70
- Start date
mhead
Active Member
I agree that it was better than California Grill. My wife and I ate at both in July, we were very excited about California Grill, but then we ate at Concourse first and were rather disappointed in the C Grill. Priority Seating is still a good idea, even though it does tend to be less crowded.
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My wife and I ate at the Concourse Steakhouse while our daughter spent some time at the Kids club in the Polynesian (where we were staying). We both enjoyed our meals and yes we did have PS, but we were there over Easter so it was a bit more crowded. If you are looking for a quiet place for a romantic dinner, this probably is not the place. With Chef Mickey's (which we ate at on Easter morning) it does get noisy.
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tigsmom
Well-Known Member
We always try to eat at the Concourse Steackhouse, I don't think you will be disappointed. I would say to make PS, just in case (even though we have walked up & had very short wait times at various times of the year). We made them last trip from the booth in MGM and there were plenty of spaces left.
I've only seen it really crowded at the busiest times.
I've only seen it really crowded at the busiest times.
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Moonshadow1
New Member
We usually go around the first week of Sept. so it is really slow, but we have never needed a ps for Breakfast. Usually eat there every morning
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rick3236
Active Member
We eat at the Concourse Steakhouse all the time. It is one of our favorite restaurants. Also, it just so happens the first night of our honeymoon we ended up having dinener there, so it is extra special for us.
I would get priority seating jkust in case if you really want to eat there, but during the off peak seasons you should not have any trouble getting a seat. And, like someone else said, if you have to wait a few minutes the lounge is right there to grab a drink.
I would get priority seating jkust in case if you really want to eat there, but during the off peak seasons you should not have any trouble getting a seat. And, like someone else said, if you have to wait a few minutes the lounge is right there to grab a drink.
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DarkImage4
Member
And for a breakfast treat...you CANNOT beat the Sticky Mickey.... :sohappy:
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Scooter
Well-Known Member
DarkImage4 said:
Way to go! Now I'm really hungry for some Sticky Mickeys. :slurp:
My wife and I Love The Concourse Steakhouse.
We are early risers (6-6:30AM) and go for breakfast there frequently.
We go around 7-7:30 and almost always are the only ones there.
About the time we get done with our Breakfast is the time when the crowds start arriving.
The Steaks there are pretty darn good too and the prices are pretty reasonable.
We have an early dinner and always beat the crowds then as well.
The waiters/staff are always friendly and genuinely seem to care. :sohappy:
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tigsmom
Well-Known Member
Dalabar said:
Yummy cinnamon rolls.......
Sticky Mickeys
from Contemporary Resort
Yield: 1 1/2 dozen
1 cup water (warm)
4 teaspoon yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 tablespoons milk powder
1 tablespoon salt
1/2 teaspoon cinnamon
1/2 teaspoon orange zest
1 stick butter, melted
1 cup cinnamon sugar
Sugar Icing (see note)
Caramel sauce for serving (see note)
Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter and cinnamon sugar, and mix at low speed with electric mixer until smooth and elastic, about 10-12 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a scale. Roll dough into small balls.
Take three balls, hold together, dunk in melted butter, and press into cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in warm area, until dough is doubled in size again. Bake for 15-18 minutes, until golden brown. Take out of muffin pan while still warm. Cool, and cover with icing.
To serve, place a Sticky Mickey on a plate. Slit down into the Mickey. Pour caramel sauce into slit.
How to make sugar icing:
Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is dissolved and mixture is smooth and runs in a ribbon when poured from a spoon.
How to make caramel sauce:
Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy whipping cream. Once cream is added, continue to cook for 5 minutes. Keep warm.
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