Le Cellier Prices Gone Up Again???

[Absimilliard]

I am a fan of poutine and since I live near Montreal, I got access to the best and worst of it.

The thing served at Le Cellier would get any restaurant serving that here laughed at. My favorite poutine place is called La Banquise (the Ice Bank). The funny name come from the restaurant original purpose... an ice cream bar! The owner started serving fries and burgers and his poutine got so popular he ditched the ice cream side. Now, his daughter own the place and it is now a 24 hours restaurant serving over 30 kinds of poutine. Here is a picture of what they look like:

 

[Mrs.Toad]

Chain wise it is a toss up between Fleming's and Morton's. The Morton's club - where I can walk in without a reservation and get the next table, and get a free cordial after dinner makes me lean towards Morton's. Outback - I would call that LC quality - like eating a bowl of salt.

-dave

There are two Morton's that are accessible to me. I tried the one in Atlantic City and I was underwhelmed, and that was dinner service. It could be a one day thing though. And I wanted to love it…I really did. I did eat at the bar one time and I enjoyed the food and drinks more. Good experience, but not the best I ever had. I have to try the one in Hackensack still. I am willing to give it another go.

They only place I absolutely loathe for many reasons and had a horrific, all around bad birthday experience was Capital Grille. I think I posted about that on the forum. I won't go back there. Another place I really went to and wanted to love, but it is so expensive and the food was NOT good. And I will pay for it, but it really stinks to pay so much and the food quality and prep is lacking.

Oh, Outback is the much lower end, and a guilty once or twice a year pleasure of mine. Way too salty, definitely. But I have to admit I get a hankering for that onion. Chili's got rid of theirs years ago, and it wasn't nearly as good. I have made the Outback onion at home. My only problem was the dip and I had to fix it a bit. The mayo/ketchup mix was too sweet and I didn't have horseradish on hand. I whipped out some cumin, dried mustard, and actually, ginger, and it cut the sweetness and made it taste better as a last resort. I had the oregano already like the recipe, but the horseradish makes the difference. The ginger and mustard "fixed" it when you don't have the right ingredients. It gave it the zing it needed and tempered the sweet. Also, the cumin, but I didn't put too much because it is already part of the onion batter.

My issue also with Outback is that quality has gone down since they opened. The chicken isn't as good, nor the cheese. They used to use a really nice, waxy, translucent cheddar, my fav, but not anymore, or at least at some of the Outbacks I tried. Also, the potatoes they used for baking were better before.

But it is one of those things. I always think of Tony Bourdain who still has to get to Hiram's when he can to enjoy the food of his youth. I read that in an article and laughed because my Dad drives out of the way to do the same thing. I have to admit that I sometimes have a White Castle craving and need to extinguish it at least every 6 months. LOL!

 

[Phonedave]

There are two Morton's that are accessible to me. I tried the one in Atlantic City and I was underwhelmed, and that was dinner service. It could be a one day thing though. And I wanted to love it…I really did. I did eat at the bar one time and I enjoyed the food and drinks more. Good experience, but not the best I ever had. I have to try the one in Hackensack still. I am willing to give it another go.

They only place I absolutely loathe for many reasons and had a horrific, all around bad birthday experience was Capital Grille. I think I posted about that on the forum. I won't go back there. Another place I really went to and wanted to love, but it is so expensive and the food was NOT good. And I will pay for it, but it really stinks to pay so much and the food quality and prep is lacking.

Oh, Outback is the much lower end, and a guilty once or twice a year pleasure of mine. Way too salty, definitely. But I have to admit I get a hankering for that onion. Chili's got rid of theirs years ago, and it wasn't nearly as good. I have made the Outback onion at home. My only problem was the dip and I had to fix it a bit. The mayo/ketchup mix was too sweet and I didn't have horseradish on hand. I whipped out some cumin, dried mustard, and actually, ginger, and it cut the sweetness and made it taste better as a last resort. I had the oregano already like the recipe, but the horseradish makes the difference. The ginger and mustard "fixed" it when you don't have the right ingredients. It gave it the zing it needed and tempered the sweet. Also, the cumin, but I didn't put too much because it is already part of the onion batter.

My issue also with Outback is that quality has gone down since they opened. The chicken isn't as good, nor the cheese. They used to use a really nice, waxy, translucent cheddar, my fav, but not anymore, or at least at some of the Outbacks I tried. Also, the potatoes they used for baking were better before.

But it is one of those things. I always think of Tony Bourdain who still has to get to Hiram's when he can to enjoy the food of his youth. I read that in an article and laughed because my Dad drives out of the way to do the same thing. I have to admit that I sometimes have a White Castle craving and need to extinguish it at least every 6 months. LOL!

Clearly you come from the same area as I do.

I have eaten at Morton's in Hackensack a number of times - I like their food, sometime the service is not perfect, but it was never horrible. They are always friendly, it just seems that sometimes they get overwhelmed. But then if you are used to service a Peter Luger's, you are not going to be missing anything.

I can't say the last time I at an Outback. I did a favor for the guy that used to own the one in Edgewater when he was opening it, and for I while I would get comped apps or desserts and that made it worth it. But it has been under a new owner (who does a LOT of charity work in Leonia where he lives, via the Outback) for a while.

I know how it is though. Every so often I need to hit up White Manna or Rutt's Hut just to quell a craving (and Hiram's too)

-dave

 

[Mrs.Toad]

Clearly you come from the same area as I do.

I have eaten at Morton's in Hackensack a number of times - I like their food, sometime the service is not perfect, but it was never horrible. They are always friendly, it just seems that sometimes they get overwhelmed. But then if you are used to service a Peter Luger's, you are not going to be missing anything.

I can't say the last time I at an Outback. I did a favor for the guy that used to own the one in Edgewater when he was opening it, and for I while I would get comped apps or desserts and that made it worth it. But it has been under a new owner (who does a LOT of charity work in Leonia where he lives, via the Outback) for a while.

I know how it is though. Every so often I need to hit up White Manna or Rutt's Hut just to quell a craving (and Hiram's too)

-dave

Oh, no…don't get me started on my life and family history with White Manna. LOL!

My family and myself (peeps that came from Jersey City and eventually moved out to Bergen) have always referred to it as:

"The Manna."

A lot of people we know/knew did this. I think it is a term of endearment. LOL! Another place we have to get to once in awhile.

 

[awoogala]

Our trips are becoming rarer and rarer. I can easily see a time when the kids are older and we just stop going. It is entirely possible our next trip - which is unschedule but won't be for at least a couple maybe a few years - will be our last. I'd be surprised to go more than two times in the next ten years.

Heck, I may not have more than two more WDW trips in me the way things are going.

Sadly, with the way the advertising has appealed to parents of toddlers, I don't think they care anymore! I get the feeling someone in a meeting said- "Princesses and Cars appeal to toddlers, age 3-5. Let's just stick with that demographic, and forget about anyone over 10. " Every ad has been airing for that demographic. I think they have given up on "keeping" fans, and have moved onto trying to get every year's fresh crop of toddlers that MUST go to Disney before it's too late!

 

[awoogala]

Thanks for the suggestions! We are torn between our usual Waldorf Hotel or trying the Conrad.
. 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!!
Lol

What people often forget is the cook matters, as well as the meat. I have been to Longhorns, where the steak was better than LC in a second. I've been to some where they were, well. ok.
I think people assume one meal= a chain, or even a Disney restaurant far too often. I've been to 4 star hotels where the steak wasn't as good as one I've gotten at a chain. Someone who is gifted can turn a c-grade steak to a B+...someone who stinks can take an A+ steak and cook it until it's a C. .
Disney could buy fabulous meat, but they still don't pay their chefs as if they were chefs, so it will never work out.

 

[disney4life2008]

Has this restaurant really fallen off this bad? I remember just a few years ago people were begging for ressies here and now all I hear about is Ohana? what happened?????

 

[Zummi Gummi]

You can get a much better steak at Yachtsman or Shula's (which is actually my favorite place to get steak on the property) for around the same price as Le Cellier.

 

[Phonedave]

Actually? I don't think it's changed that much at all. A couple of YEARS ago, it was the penultimate 1 point Steak Dinner Restaurant, and was flooded by DDP holders. Today? It's still a 1 point Steak Dinner Restaurant - except they charge two points . WDW elevated LC to a Signature Restaurant in order to reduce the 1 Point Steak Dinner flood - then forgot to actually MAKE the place a Sig.

Um, penultimate means "Second from last" - I agree with this assesment of LC, but I don't think that is what you were shooting for.

-dave

 

[MOXOMUMD]

Give that poster a cigar . Then let's all get on the boat & go to Shula's at the Dolphin .

I'm with you.

 

[luv]

Has this restaurant really fallen off this bad? I remember just a few years ago people were begging for ressies here and now all I hear about is Ohana? what happened?????

The restaurant didn't change. The prices did. When it got more expensive, people decided that it wasn't all that good, after all. Many people predicted this would happen. It wasn't hard to see that coming, lol.

It really wasn't that good in the first place - it was just popular.

'Ohana didn't get better. It just got more popular.

In a few years, it will be something else.

 

[rael ramone]

I should say, I always enjoy eating at Le Cell, but I have found their meats to be just OK, and it is becoming over priced. But I love many of their other choices. Their Cheese Soup is legendary. And I really like the ambiance (minus the other tourists).

I've been looking at that soup recipe recently. I think I'm gonna make it this weekend.

As far as steaks go, a quality piece of cow, seasoned with kosher salt and fresh ground black pepper (the telicherry kind from W/S), and then coated with olive oil, and cooked on a propane grill is quite MAGICal (and very, very easy). And if you have the aptitude to do it in a kettle grill with chunk wood charcoal - much, much, better.

Unless one doesn't have access to these implements (like an apartment dweller), unless it is from a true high end place, if it's inferior to what you can do with Hank Hill's favorite cooking medium, then save yourself a whole lot of time & $$$ and fire it up.

 

[rael ramone]

Update: I made the cheese soup (though it was an older version that didn't have the beer in it).

If you have access to sharp cheddar cheese, bacon, whole milk, low sodium chicken stock, worchestire sauce & tabasco, and a stovetop - there is no need for you to go to Le Cellier for the soup.