Figgy1
Well-Known Member
Please don't post pics of baldy when people may be eating. Thank you
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Ohana Has Hit Rock Bottom
- Thread starter Mouse Trap
- Start date
PirateFrank
Well-Known Member
Sorry if this has been clearly discussed here or elsewhere. but I have to ask:
is there a reason for all of these changes? Why can’t they simply cook the entree food in the fire pit like they always have done?
is there a reason for all of these changes? Why can’t they simply cook the entree food in the fire pit like they always have done?
Chi84
Premium Member
Not sure, but where I live restaurants are having severe staffing problems and are going to streamlined menus with items that are easier to prepare and serve. This may be true of WDW as well.
Club Cooloholic
Well-Known Member
I think some places will always have a nostalgia love to them that can't ever be met. One factor is that WDW used to be the only place for some suburban folks to get such "exotic" tastes as sushi, where as now every town near me has several "exotic" options for dining so you have something to compare those WDW experiences to.
staffing + budget cuts. a lot of the food for these family style places is being cooked offsite and only warmed in the kitchens. It’s why there’s 5+ Family style restaurants all serving the exact same chicken, etc.
Figments Friend
Well-Known Member
Someone I work with is planning on visiting WDW in late October, and was going to reserve O'hana when the time comes.
I had casually asked him what restaurants he was thinking of enjoying this time around, and when he mentioned O'hana I immediately told him he may want to rethink that.
After all the recent downgrades and food quality issues, I basically recommended he go elsewhere and try another option while visiting.
He was surprised things had diminished so much...as he really enjoyed his last meal, but that was several years ago back when it was still good.
Had to clue him in without sounding like a jerk...as I would not want him to fall into the trap so many other former Guests seems to be a victim to.
When I mentioned the 'shrimp casserole', I think it helped clue him in.
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I had casually asked him what restaurants he was thinking of enjoying this time around, and when he mentioned O'hana I immediately told him he may want to rethink that.
After all the recent downgrades and food quality issues, I basically recommended he go elsewhere and try another option while visiting.
He was surprised things had diminished so much...as he really enjoyed his last meal, but that was several years ago back when it was still good.
Had to clue him in without sounding like a jerk...as I would not want him to fall into the trap so many other former Guests seems to be a victim to.
When I mentioned the 'shrimp casserole', I think it helped clue him in.
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PirateFrank
Well-Known Member
What the @#$&?? Are you serious?
this is discouraging…..and disgusting….$55 dollars pp for basically reheated leftovers?!?
this is the sort of news that is going to drive me to other restaurants on my trip in December.
Sans Souci
Well-Known Member
For my upcoming trip, all of my sit down meals are at third party restaurants. I don't have faith in the quality of Disney's food right now.
Think business class airplane food. They cook it off site for a dozen planes but heat them individually. Welcome to Disney 2021.
On that note, Liberty Tree some how skirted the rules and is cooking more fresh foods than they were pre-pandemic.
Figments Friend
Well-Known Member
Glad to hear Liberty Tree Tavern is still good.
Had a great meal there last autumn and have booked a reservation for my next visit.
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Had a great meal there last autumn and have booked a reservation for my next visit.
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skypilot2922
Well-Known Member
As I recall Liberty Tree got a kitchen upgrade that's shared with a couple of other restaurants, insiders would know.
Chef Kronk
Well-Known Member
You-know-who is reporting the original 'Ohana menu will return this week.
This is FAKE NEWS for sure
UNCgolf
Well-Known Member
I believe other people have reported this as true. They cook in mass quantities off-site and then it's warmed up at the locations in question.
Artemicon
Member
I hope this is true. If not soon, then eventually. My wife and I haven't eaten at O'hana in about three years due to one of the worst sit down experiences in our lives, but we want to give it another shot if it ever returned to its former menu.
Chef Kronk
Well-Known Member
I believe it's the menu pre-COVID. If you went there 3 years ago, it would be the same menu that you had then.
networkpro
Well-Known Member
- In the Parks
- Yes
BoG has been consistently good post-re-opening. We've eaten there last September, December and April. Just stay away from the bisque that had a lobster waved over it in favor of the charcuterie board. Runaway if you're tempted to eat at Cindy's. It's the only place I've actually sent stuff back to the kitchen as uneatable (April). There's a reason there's availability.
100% they were serving the same chicken dish at 6 restaurants for this reason. It’s cooked in bulk off site then warmed at the restaurant (this same processed is used by a lot of chains and by airlines for first class food). Then the only change was the sauce that is added before they bring it out to the table (‘Ohana had a dollop of chimmichurri, Whispering Canyon has BBQ, etc.)
Artemicon
Member
I wonder if that means that the current iteration of the beef offered will remain the same as well. To be perfectly honest, I always had a mixed bag with the skewered and grilled beef, so I'm open the change on that front. The chicken and shrimp were always good, so I'm very happy to see this, now to just get a reservation on my next trip
