What should I order at Le Cellier?

Nikki M

Nikki M

New Member
Le Cellier

I am not a big steak fan, so I would recommend the [FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif]Maple Barbecued Grilled Chicken Sandwich with Black Diamond Cheddar and pancetta. It is so good that my mouth is watering as I am typing this! Also, the onion rings are the best I have ever had. For dessert, I would go with the [/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif][FONT=Verdana, Arial, Helvetica, sans-serif]Maple Créme Brulee. YUM!
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WDWmazprty

WDWmazprty

Well-Known Member
Definitely go for the Salt Crusted Prime Rib! I ordered mine medium well, and it was cooked perfectly. Juicy, full of flavor, and the horseradish sauce was great!

picture.php
 
Atomicmickey

Atomicmickey

Well-Known Member
Original Poster
mmmmmm! Prime rib looks good! I wish it was twice as thick . . . .

Now all we need is a pic of the NY strip!

I'll take mine medium rare, please!
 
meganw1985

meganw1985

Active Member
I love love LOVE the prime rib! It's perfect! Melts in your mouth! The potatoes are good too. I would recommend the chef selection b/c you get an appetizer, entree, and dessert even with the DDP! I have gotten the prime rib the last 2 times I've been there, and will be getting it again. Along with the Canadian cheddar cheese soup and chocolate "moose" :slurp: It's making my mouth water!!!
 
kirksheppard

kirksheppard

Well-Known Member
I have been to Le Cellier over 12 times . . . I've had the New York Strip a couple of times and it is always amazing but last time I got the Kansas City coffee rub . . . and I LOVED it. It was 16 oz. and huge and I thought the coffee flavor was a nice touch but not overpowering. Plus the creamed cheese mashed potatoes were delicious and perfect. For the money, the filet is just too small for me.
 
WDWmazprty

WDWmazprty

Well-Known Member
Phonedave said:
Thats a thin looking Prime Rib. Looks almost like a cutlet.

-dave
Click to expand...


The Prime Rib was good enough for me. Thickness is not what I was looking for, I would've gotten the NY Strip if I wanted that. But it was reeealllly good. I would get it again, definitely!:D
 
Phonedave

Phonedave

Well-Known Member
WDWmazprty said:
The Prime Rib was good enough for me. Thickness is not what I was looking for, I would've gotten the NY Strip if I wanted that. But it was reeealllly good. I would get it again, definitely!:D
Click to expand...


Well its not that you are looking for thickness per se, its pretty much the space between two rib bones.

Small cow maybe :)


That looks like it was cooked as a steak - really that looks like a rib eye, as opposed to a standing rib roast which was then carved. It looks the right thickness for a sliced standing rib roast (i.e 'prime rib') but has the cooking marks of a rib eye.

Then perhaps I am over analizing :)


-dave
 
Crush Dude!

Crush Dude!

Back from WDW!Counting down to DLP in November!
Go for the filet!! I got the strip steak on my last trip and was quite disapointed, the rose and crown steak was just as good
 
C

cdswanda

New Member
I had the prime rib and it was yummy. I don't like horseradish and forgot to have them take it off but it was good jus the same. The potatoes were awesome as well. I had the sorbet for dessert it was decent.
 
Tiggerish

Tiggerish

Resident Redhead
Premium Member
The one time I ordered the Filet, I did not care for the risotto at all, even though I like mushrooms. Our server noticed that I wasn't eating it, correctly surmised that I wasn't enjoying it, and insisted on bringing me my choice of side dish even after I told him I was quite full from the filet. So if you want the filet and don't care for fungi, don't be shy about asking for a substitution.

Last time I ate at LeCellier, I had a mushroom ravioli dish that turned out to be The Best Meal I Ever Ate. Obviously, even if it was still on the menu, it wouldn't be to the OP's liking. :lol:

I know it's a steakhouse and all, but I find that I enjoy the other options (fish, pasta) on their menu just as much, if not more than the beef. I'm sure it's just me, but too much red meat in the Florida warmth would make me very sluggish, which is not how I want to feel at Epcot!! :p
 
Atomicmickey

Atomicmickey

Well-Known Member
Original Poster
See, now, when I order prime rib, this is what I expect, size and thickness wise.

Lawrys_Beverly_Hills_Review_1_2.jpg


With a big bowl of au jus.

The Cellier prime rib doesn't look like it's in this category.

Hmmm. This is a delightful problem to contemplate, though. I'm sure I
will enjoy it!
 
yankspy

yankspy

Well-Known Member
Phonedave said:
Well its not that you are looking for thickness per se, its pretty much the space between two rib bones.

Small cow maybe :)


That looks like it was cooked as a steak - really that looks like a rib eye, as opposed to a standing rib roast which was then carved. It looks the right thickness for a sliced standing rib roast (i.e 'prime rib') but has the cooking marks of a rib eye.

Then perhaps I am over analizing :)


-dave
Click to expand...
Yep. Definitely not a traditional Prime Rib.
 
Atomicmickey

Atomicmickey

Well-Known Member
Original Poster
Trotsky said:
That would translate to "with a big bowl of (in/with) juice" :ROFLOL:
Click to expand...

lol, I know that. I'm Canadian! (transplaned to the US) And I speak
a little french, anyway.

It's just that down here, everyone refers to the juice that comes with
beef as "au jus", as in "I would like some au jus with that", not realizing
what you've pointed out. I've given up fighting it, lol, and just use it
like that so as to be understood. C'est la vie.
 
Phonedave

Phonedave

Well-Known Member
Atomicmickey said:
See, now, when I order prime rib, this is what I expect, size and thickness wise.

Lawrys_Beverly_Hills_Review_1_2.jpg


With a big bowl of au jus.

The Cellier prime rib doesn't look like it's in this category.

Hmmm. This is a delightful problem to contemplate, though. I'm sure I
will enjoy it!
Click to expand...

And, notice how its "cooked" on the side, but not on the faces (well, its cooked but not carmalized, browned, Malliard reaction, whatever). That means it was cooked as a roast and sliced. That is how I have always seen "Prime Rib" - The term Prime Rib itself being a bit of a misnomer, (your use of au jus was already dinged :) )

That one from Le Celliar looks like it was sliced and then grilled. Making it as I said, a Rib Eye Steak. Or if the bone is still on, a Cowboy Ribeye.

-dave
 
C

CARIANN923

New Member
I am also a hater of mushrooms! They used to serve the filet basted with maple bbq and served over the cream cheese mashed potatoes (I died-soooo good). I read on another board somewhere that someone reqested the old preparation and received it. So just let them know you want to try the filet but don't like 'shrooms, and I'm sure the chef will accomodate you!
 
wdwwdeagle

wdwwdeagle

Member
Atomicmickey said:
lol, I know that. I'm Canadian! (transplaned to the US) And I speak
a little french, anyway.

It's just that down here, everyone refers to the juice that comes with
beef as "au jus", as in "I would like some au jus with that", not realizing
what you've pointed out. I've given up fighting it, lol, and just use it
like that so as to be understood. C'est la vie.
Click to expand...
Just as long as this doesn't devolve into a discussion of the term "entree."
 

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