Le Cellier Prices Gone Up Again???

[ford91exploder]

I find LC perfectly fine but nothing more, it goes in the category of Longhorn, Outback. While LC drowns their steaks in sauces a great steakhouse doesn't require that to mask the flavors of well aged meats.

Coming to Chicago I highly recommend Morton's on State Street, the original Morton's. My last steak there this year I could cut with a fork, knife not needed.

My favorite steakhouse that also has the finest seafood accompaniments is Bob Chinn's north of the City of Chicago in Wheeling. Their steaks are all prime aged, paired with their out of this world crab, yum, their Garlic Rolls are addicting and nobody makes a better Mai Tais, *slurp*.

For suites I vote the Astoria. Very elegant.

The sad thing for LC is Morton's is not that much more expensive than LC.

 

[Gabe1]

The sad thing for LC is Morton's is not that much more expensive than LC.

and try and cut a LC steak with a fork.

 

[senor_jorge]

Agree - The meat is overpriced for what you are getting, Sometime try Sodolak's in College Station TX ZERO atmosphere great steaks, Or for the best steak ever anywhere Murphey's in La Grange TX

College Station, or Snook? I've been twice, and it just didn't stand out one way or the other.

 

[sxeensweet]

I find LC perfectly fine but nothing more, it goes in the category of Longhorn, Outback. While LC drowns their steaks in sauces a great steakhouse doesn't require that to mask the flavors of well aged meats.

Coming to Chicago I highly recommend Morton's on State Street, the original Morton's. My last steak there this year I could cut with a fork, knife not needed.

My favorite steakhouse that also has the finest seafood accompaniments is Bob Chinn's north of the City of Chicago in Wheeling. Their steaks are all prime aged, paired with their out of this world crab, yum, their Garlic Rolls are addicting and nobody makes a better Mai Tais, *slurp*.

For suites I vote the Astoria. Very elegant.

Thanks for the suggestions! We are torn between our usual Waldorf Hotel or trying the Conrad.
We also know good steaks don't need sauce. None of the steaks we get at LC have ever had any sauce on it and if it did it was so little we don't remember. I know my Filet has no sauce just has the risotto underneath it of which I eat separately b/c the steak alone is that good. My DH feels the same way a quality steak does not need sauce. Also we do go to Outback, Longhorn on occasion (rare occasion b/c we Have better local steaks available) and I'm sorry but the steaks at LC in our opinion are FAR SUPERIOR to those and not even in the same ballpark!!
We have been to Morton's as we have one a few hours from us. It is very good and frankly we would put LC in a category like Morton's or higher end places we have been. My DH is very picky with his steaks and his fave restaurant for a steak while in the world is Le Cellier. I don't know if all the people that don't like it or just thinks its good not great maybe went on off days. Anywho I respect everyone's feelings on the place as every one is different. I just and DH just don't get the flack and people saying its like lower end chain steakhouses. If that was the case we would not waste our money at LC when we can go down the road and get an equivalent steak. Lol

 

[ford91exploder]

College Station, or Snook? I've been twice, and it just didn't stand out one way or the other.

College Station, Perhaps I was there on a good night(s) but I've been there 3-4 times and always had a good steak

 

[ford91exploder]

and try and cut a LC steak with a fork.

They don't make forks with Carbide or Titanium Nitride tines...

 

[ford91exploder]

Thanks for the suggestions! We are torn between our usual Waldorf Hotel or trying the Conrad.
We also know good steaks don't need sauce. None of the steaks we get at LC have ever had any sauce on it and if it did it was so little we don't remember. I know my Filet has no sauce just has the risotto underneath it of which I eat separately b/c the steak alone is that good. My DH feels the same way a quality steak does not need sauce. Also we do go to Outback, Longhorn on occasion (rare occasion b/c we Have better local steaks available) and I'm sorry but the steaks at LC in our opinion are FAR SUPERIOR to those and not even in the same ballpark!!
We have been to Morton's as we have one a few hours from us. It is very good and frankly we would put LC in a category like Morton's or higher end places we have been. My DH is very picky with his steaks and his fave restaurant for a steak while in the world is Le Cellier. I don't know if all the people that don't like it or just thinks its good not great maybe went on off days. Anywho I respect everyone's feelings on the place as every one is different. I just and DH just don't get the flack and people saying its like lower end chain steakhouses. If that was the case we would not waste our money at LC when we can go down the road and get an equivalent steak. Lol

If you enjoy it great, perhaps we are just not ordering the right cut at LC and taste is an individual thing but the sad thing is LC used to have a lot better steaks than they do now. They also used to have a great steak au povre which is no more.

 

[Gabe1]

Thanks for the suggestions! We are torn between our usual Waldorf Hotel or trying the Conrad.
We also know good steaks don't need sauce. None of the steaks we get at LC have ever had any sauce on it and if it did it was so little we don't remember. I know my Filet has no sauce just has the risotto underneath it of which I eat separately b/c the steak alone is that good. My DH feels the same way a quality steak does not need sauce. Also we do go to Outback, Longhorn on occasion (rare occasion b/c we Have better local steaks available) and I'm sorry but the steaks at LC in our opinion are FAR SUPERIOR to those and not even in the same ballpark!!
We have been to Morton's as we have one a few hours from us. It is very good and frankly we would put LC in a category like Morton's or higher end places we have been. My DH is very picky with his steaks and his fave restaurant for a steak while in the world is Le Cellier. I don't know if all the people that don't like it or just thinks its good not great maybe went on off days. Anywho I respect everyone's feelings on the place as every one is different. I just and DH just don't get the flack and people saying its like lower end chain steakhouses. If that was the case we would not waste our money at LC when we can go down the road and get an equivalent steak. Lol

And some people like it and that what keeps the place going and the dining plan, especially the free plan.
The filet & rib-eye have a truffle & garlic butter sauce. Butter adds moisture and fat back into the meat, a Culver's Butter Burgers practice. The NY Strip has a reduction sauce. Pepper steak au poivre sauce. The pork, venison and chicken entrees all have a sauce, reduction or glaze. These cooking processes all add needed flavor and moisture back into the meat when they are not cooked properly or quality prime meat.

I'm not a fan of that method of preparing meat but LC does have great fan followers of their methods.

 

[ford91exploder]

And some people like it and that what keeps the place going and the dining plan, especially the free plan.
The filet & rib-eye have a truffle & garlic butter sauce. Butter adds moisture and fat back into the meat, a Culver's Butter Burgers practice. The NY Strip has a reduction sauce. Pepper steak au poivre sauce. The pork, venison and chicken entrees all have a sauce, reduction or glaze. These cooking processes all add needed flavor and moisture back into the meat when they are not cooked properly or quality prime meat.

I'm not a fan of that method of preparing meat but LC does have great fan followers of their methods.

A properly done Au Povre you should be able to cut with a fork, The cut of meat should be a prime filet mignon seared to make a crust of the peppercorns and the pan sauce is usually a cognac reduction. It's a traditional French dish. They have some awesome Au Povre's in Montreal...

Too often though its a tough steak with a brown sauce with some peppercorns...

But nothing compares to a good steak properly aged and cooked...

 

[Gabe1]

A properly done Au Povre you should be able to cut with a fork, The cut of meat should be a prime filet mignon seared to make a crust of the peppercorns and the pan sauce is usually a cognac reduction. It's a traditional French dish. They have some awesome Au Povre's in Montreal...

Too often though its a tough steak with a brown sauce with some peppercorns...

But nothing compares to a good steak properly aged and cooked...

Not that I generally test steak quality with the fork test I've never had a steak at LC that I would have even attempted that. I don't want to leave the impression that LC is horrible, it isn't, it is perfectly fine. I question how prime and aged their meat is before they start preparing it. Add into that the in and out churning of guests they have to be taking short cuts to turn those tables as quickly as they do. Even if you wait until the appetizer hits the table before ordering the entree dang the main course is table side before you have had time to enjoy the appetizer. I've gone as far as to tell LC I am not in a hurry, fast pace not necessary. Something is up with that. All of their methods used do add flavor and moisture back to the meat and I'm sure that is why all of their meat is prepared that way.

I laugh at the new fad love of grass fed cattle as the best. It can be but it isn't always a better quality because it is grass fed. Oh yeah, LC pepper crust is their sirloin not their filet. And I agree Canada, the country not the pavilion can prepare some wonderful steak.

Another good example of the FAIL is how Canada serves Poutine vs LC, the pavilion version of Poutine.

 

[sxeensweet]

and try and cut a LC steak with a fork.

A properly done Au Povre you should be able to cut with a fork, The cut of meat should be a prime filet mignon seared to make a crust of the peppercorns and the pan sauce is usually a cognac reduction. It's a traditional French dish. They have some awesome Au Povre's in Montreal...

Too often though its a tough steak with a brown sauce with some peppercorns...

But nothing compares to a good steak properly aged and cooked...

You all have good arguments by the way... I cannot stand a tough steak or one they try to make better with sauce. I never have found LC to even remotely be tough and I have been able to cut it with a fork before. If a steak is tough no amount of sauce or butter in the world will make it better! Lol. Poor quality you would be able to taste from the meat as well even with sauce and the taste of the meat for us at LC has always been high quality. Definitely a different/superior flavor from named chain steak houses. Lol
Also side note we personally never do "free dining". We always have purchased the dining plan ourselves or paid out of pocket. So no biased review of it because it was so called "free". lol We always took room discounts and paid for our food. .
Anywho enough steak talk y'all are making me very Hungry!!!!! And I still have 6 weeks till we arrive back to our second home. lol

 

[sxeensweet]

If you enjoy it great, perhaps we are just not ordering the right cut at LC and taste is an individual thing but the sad thing is LC used to have a lot better steaks than they do now. They also used to have a great steak au povre which is no more.

They did change their steaks like I mentioned around late Nov last year to a higher quality and my DH noticed the difference and as he said "it melted in his mouth". They also told us this after we ate not before so it was not all in his head. Lol This is maybe the reason for some of the price changes this year. Maybe they had lots of complaints and that caused the change. If I remember correctly they told us how they were aged and how long etc, where they got them in Canada and the differences from their prior steaks, etc but I really wish I remembered the specifics for y'all.

 

[keylimesqueeze]

I posted a few months back that I refuse to ever eat there again and I stand by that...those are outrageous prices! Quite honestly, the quality of any food anywhere at WDW anymore is not worth the prices they are charging. Its really sad and too bad.

 

[alissafalco]

Does anyone know why the WDW website has 2 separate prices each for lunch and dinner? Does this mean that Le Cellier has seasonal pricing?

 

[Gabe1]

Where are you pulling that from? I believe they went to one menu, one price no matter if it was lunch or dinner.

 

[ford91exploder]

I laugh at the new fad love of grass fed cattle as the best. It can be but it isn't always a better quality because it is grass fed. Oh yeah, LC pepper crust is their sirloin not their filet. And I agree Canada, the country not the pavilion can prepare some wonderful steak.

Another good example of the FAIL is how Canada serves Poutine vs LC, the pavilion version of Poutine.

Poutine is the French Canadian version of Haggis - Our national dish and people wonder why Scotsmen are so tough.... and it's about the furthest thing from a good steak!, and its always served with a good single malt on Robert Burns Birthday, and probably why he wrote Auld Lang Syne - It's the Acquaintance = Haggis. And a 'Cup o Kindness' is a adult beverage for the uninitiated.

 

[CaptainJackNO]

I understand the experience, but I don't see why people go all out to get reservations at le collier to pay prime steak prices for choice cuts of meat. Head on over to Shula's or Ruth's Chris for prime beef. At least you get what you pay for.

 

[CaptainJackNO]

We still after years don't get such the bad rep these boards give LC! LC is up to par with any other high end steak places we have been to at the same very expensive price point. We personally have never has a less than excellent meal there every trip!!! We travel to other places in the US and always eat at some high end restaurants so we know good food! LC is still up there for us and definitely not in the same category as Longhorn!!! We will be back in Dec just like last Dec and it is our fave meal on property still!

The idea hat lecellier is on par with longhorn is absurd. It is better than that in taste and quality, but still not prime beef. However, people are free to like what they like. After all, I have eaten in some of the finest restaurants in New Orleans, but I still enjoy Pancho's Mexican Buffett. I know, I know.

 

[Gabe1]

Poutine is the French Canadian version of Haggis - Our national dish and people wonder why Scotsmen are so tough.... and it's about the furthest thing from a good steak!, and its always served with a good single malt on Robert Burns Birthday, and probably why he wrote Auld Lang Syne - It's the Acquaintance = Haggis. And a 'Cup o Kindness' is a adult beverage for the uninitiated.

Me loves some good Pountine

 

[sxeensweet]

The idea hat lecellier is on par with longhorn is absurd. It is better than that in taste and quality, but still not prime beef. However, people are free to like what they like. After all, I have eaten in some of the finest restaurants in New Orleans, but I still enjoy Pancho's Mexican Buffett. I know, I know.

Yeah the Longhorn comments just so don't make sense!! Lol I miss our Pancho's so your not alone and we are frequent visitors to New Orleans b/c we are only 2 hours away. Yes you can be jealous!!! Lol
So we know and grew up around awesome food and we still think Le Cellier is up there as a top restaurant, and still do even in all our travels like I mentioned in purely our opinion. On a side note Actually all of south Louisiana where I'm from has lots of delicious food and some of the finest restaurants!! Love my State and hometown. WHO DAT!!!!