http://miceage.micechat.com/allutz/al022112a.htm
If this month's article does not show the STARK differnces between the two resorts, I don't know what does. These two paragraphs alone excite me more than ANY Princess castles.
For example, diners in the restaurant, or drinkers in the lounges, will be treated to some of the most impressive tableside performance art in the Disney empire. Not content to just offer the typical flambé dessert or a tossed Caesar salad tableside, the Carthay Circle team will also be offering hand-crafted martinis and cocktails served tableside from small performance carts. Ordering a cocktail at the Carthay Circle lounge this summer means the customer will be presented with a choice of not just top shelf liquor in gleaming Carthay Circle barware, but also with an ice-cube menu (perfectly squared, round, shaved, or chipped?), various artisanal bitters and mixers made with organic herbs and spices, and finished with small batches of stuffed gourmet olives trucked in regularly from Santa Barbara. If you want an appetizer to go with that hand-crafted artisanal martini, you’ll be choosing from trendy dishes like a Korean roast duckling kimchee plate, or more typical fare like Kobe’ beef sliders a la’ Morton’s. And that’s just downstairs in the public bar.
Knowing that they don’t have the history of Club 33, or the romantic waterside view of the Blue Bayou, the Carthay Circle team is aiming to create an instant must-see with sumptuous interior décor, excellent service, and menu offerings that rival or surpass even the vaunted Napa Rose. It’s the service piece that is the most elusive however, as years of dumbing down the Resort’s dining experience, and not fixing the ridiculously high hourly turnover of Disneyland’s restaurant division specifically, has left the existing talent pool very thin when it comes to pulling together a polished team that can create this type of upscale experience.
Imagine this in The Swamp with the magical DDP!! After ten years of seeing BOTH coasts degrade, I never thought I'd see Anaheim truly go back to the days of Lindquist, Nunis, VanFrance, Dominguez, et al. The Disney of my and OUR youth's is truly comming back to Anaheim and has been since the 50th. While The Swamp burns and TDO fiddles w/ video game screens and 1% Golden Oak homes and more DVC, DLR is truly becoming the "Disney Purist/Quality/CLassy Resort". :sohappy:
If this month's article does not show the STARK differnces between the two resorts, I don't know what does. These two paragraphs alone excite me more than ANY Princess castles.
For example, diners in the restaurant, or drinkers in the lounges, will be treated to some of the most impressive tableside performance art in the Disney empire. Not content to just offer the typical flambé dessert or a tossed Caesar salad tableside, the Carthay Circle team will also be offering hand-crafted martinis and cocktails served tableside from small performance carts. Ordering a cocktail at the Carthay Circle lounge this summer means the customer will be presented with a choice of not just top shelf liquor in gleaming Carthay Circle barware, but also with an ice-cube menu (perfectly squared, round, shaved, or chipped?), various artisanal bitters and mixers made with organic herbs and spices, and finished with small batches of stuffed gourmet olives trucked in regularly from Santa Barbara. If you want an appetizer to go with that hand-crafted artisanal martini, you’ll be choosing from trendy dishes like a Korean roast duckling kimchee plate, or more typical fare like Kobe’ beef sliders a la’ Morton’s. And that’s just downstairs in the public bar.
Knowing that they don’t have the history of Club 33, or the romantic waterside view of the Blue Bayou, the Carthay Circle team is aiming to create an instant must-see with sumptuous interior décor, excellent service, and menu offerings that rival or surpass even the vaunted Napa Rose. It’s the service piece that is the most elusive however, as years of dumbing down the Resort’s dining experience, and not fixing the ridiculously high hourly turnover of Disneyland’s restaurant division specifically, has left the existing talent pool very thin when it comes to pulling together a polished team that can create this type of upscale experience.
Imagine this in The Swamp with the magical DDP!! After ten years of seeing BOTH coasts degrade, I never thought I'd see Anaheim truly go back to the days of Lindquist, Nunis, VanFrance, Dominguez, et al. The Disney of my and OUR youth's is truly comming back to Anaheim and has been since the 50th. While The Swamp burns and TDO fiddles w/ video game screens and 1% Golden Oak homes and more DVC, DLR is truly becoming the "Disney Purist/Quality/CLassy Resort". :sohappy: