yachtsman steakhouse onion rolls recipe

Oh Sweet Disney! – Disney Recipes

A batter disney life.

Onion Pull-Apart Rolls

Disney Park Recipe:

Location: Yachtsman Steakhouse – Disney’s Yacht Club Resort – Walt Disney World 

Source: Chef Mickey Treasures from the Vault & Delicious New Favorites by Pam Brandon and the Disney Chefs

Ingredients:

• 2 tablespoons water
• 1/2 cup dehydrated onion, or dried minced onion
• 3 cups bread flour
• 2 1/3 teaspoons salt
• 1/4 cup sugar
• 3 teaspoons instant yeast
• 1 cup whole milk plus 1 to 2 tablespoons, if needed
• 3/4 cup softened butter, divided

Instructions:

• In a small bowl, combine the water and dehydrated onion. Let the onion soak for at least 20 minutes.
• In an electric mixer with a dough hook on low speed, combine the bread flour, salt, granulated sugar, and the instant yeast. Mix for 30 seconds.
• Add the milk and 1/4 cup of butter. Mix for 2 minutes on low speed.
• Add half the onions and 1 to 2 tablespoons of milk if needed. Increase the speed to medium-low and mix. Mix until the dough comes together.
• Dust a towel with flour and cover the bowl. Let the bowl rest for 5 minutes.
• On a clean and floured surface, roll out the dough to a 12-by-9-inch rectangle.
• Spread the butter over one half of the dough. Fold the dough in half and roll back out to a 12-by-9-inch rectangle. Fold the dough in thirds towards the center and roll back out to a 12-by-9-inch rectangle. Do not squeeze the butter out.
• Place the dough on a paper-lined plastic tray. Place in the refrigerator for 90 minutes.
• On a clean floured surface, fold the dough in half in the opposite way you did previously and roll out to 12-by-9-inch rectangle. Fold the dough in thirds towards the center and roll back out to a 12-by-9-inch rectangle.
• Place dough on the paper-lined tray and place back into the refrigerator for 2 hours.
• Preheat oven to 350F.
• Grease a 12-muffin pan.
• Cut the dough into thirds lengthwise.
• Cut the strips into fourth.
• Curl the pieces into a circle and place in the greased pan. The layers edges facing up.
• Sprinkle the remaining onion over the rolls.
• In a warm and moist area, let the dough rest for 20 to 30 minutes. The dough will rise slightly.
• Bake 15 to 20 minutes. The dough will be golden brown.
• Serve with butter.

Instructions Butter:

• Chop the macadamia nuts finely.
• Place the chopped nuts on a baking sheet.
• Bake for 6 minutes. They will be toasted.
• Place the nut on a plate.
• Let the nuts cool completely.
• In a stand mixer with a whip attachment, beat together butter and margarine. The mixture will become creamy.
• Add the chopped nuts and honey and mix.
• Serve at room temperature.

For official information, please check out Disney ‘s official website www.disney.com .

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• 2 Tablespoons water 2 Tablespoons water
• 1/2 cup dehydrated onion or dried minced onion ½ cup dehydrated onion or dried minced onion
• 3 cups bread flour 3 cups bread flour
• 2 1/3 teaspoons salt 2 ⅓ teaspoons salt
• 1/4 cup sugar ¼ cup sugar
• 3 teaspoons instant yeast 3 teaspoons instant yeast
• 1 cup whole milk plus 1 to 2 Tablespoons if needed 1 cup whole milk plus 1 to 2 Tablespoons if needed
• 3/4 cup softened butter, divided ¾ cup softened butter, divided

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Onion Pull-Apart Rolls {Yachtsman Steakhouse} ⋆ The Recipes Of Disney

Check out this delicious recipe!

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Taste of Disney

Yachtsman steakhouse, october 2015 trip review.

Once seated I was soon greeted by my server and his assistant (who I believe was in training), and they made sure I was very well taken care of throughout my meal. Here is the menu I was presented…

I first ordered an ice tea, as I love that at YSH they serve it with a small pitcher of simple syrup (which allows for the option of making your own sweet tea)…

Next came the bread basket, which contains another much-loved YSH item…

I then followed my original plan and ordered this appetizer…

Want to know what I did next on this trip or just want to share a comment on this review? Click here to go to this trip’s blog post!

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The Fresh Loaf

A community of amateur bakers and artisan bread enthusiasts., search form, you are here, norm's ny style onion rolls-omg- great.

First off I have to say, stop what ever you're doing now and run to a store to pick up some dry onions so you can make these up tonight. This is an amazing recipe and your home will smell like heaven of roasting onions. Norm, I wish I could shake your hand in person. This is a home run (sorry about the Mets) and the recipe you posted worked perfectly for me, first time. I made a dozen batch and was planning on sharing with the next door neighbors but the sun got in my eyes and I didn't get to it lol.

There are several versions of this recipe on the site and I think I should show the link that I believe was corrected by the baker himself. This batch uses 32 Oz of flour and will make 12-4Oz rolls just like the ones shown above. For clarity, here is the recipe as I made it. One last thought. Be sure to save the water from hydrating the onions and use it as part of the dough water. The improvement in flavor is amazing. To be honest I forgot that step until I was about to mix the dough. The water had so much aroma I threw the whole liquid part out and started over with the onion water. It only cost me an egg and a small amount of oil and yeast. It was well worth the extra effort.

I hope you enjoy this gift from our friend Norm.

Onion Roll Recipe -- per Norm

Topping: 1/4 c. dehydrated onion flakes 1T poppy seeds 1/4t salt 1T oil

Soak the onion flakes in boiling water until they're fully hydrated, then drain and add other ingredients; set aside until you need them. (BTW, according to Norm, you can also use this same topping for bialys). SAVE THE ONION WATER FOR USE LATER IN DOUGH

Dough: 32oz bread or first-clear flour (I used bread flour) 16oz water Use all of the water from hydrating the onion plus make up to 16 Oz . 1.5oz beaten egg 1.5 oz sugar 0.5 oz malt syrup/powder 1.5 oz vegetable oil 0.6oz salt 0.3oz active dry yeast (or equivalent cake/instant yeast) (2 teaspoons IDY)

1. Mix the water/malt/yeast and egg/oil separately; blend dry flour salt and sugar in mixer or by hand;

2. Add the liquids to the flour/sugar and hydrate well. This is a very stiff dough that will work either your back or your Kitchen Aid very hard.

3. Knead for about 10 min until the dough is very smooth and elastic, then set aside and let rise until doubled in bulk.

4. Turn dough, which will be incredibly silky, onto a dry board (no additional flour) and punch down, shape into 3-4 oz boules and let rest, covered, for at least 20 min.

5. Norm suggests spreading the topping onto the work surface and then pressing the boules flat into discs about 1/4"-1/2" thick. This works fine IF you let the dough rest, covered for at least 20 minutes as Norm suggests.

6. Preheat the oven to 450, Cover the rolls and let fully proof until about doubled in size. Just before loading into oven, press a dimple with your thumb in the center. Bake on parchment with a light spritz of water into the oven until they're nice and brown -- 20 minutes in my oven on a sheet pan.

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Eric, those look delicious.

I intended to make these when Norm first shared his formula. Somehow, I got sidetracked and then forgot about them.

Thanks for the reminder! Next weekend!

Same here David,

I saw a post a day or so back and it reminded me about them. You will love this recipe especially if you use the water. Oh mama the dough smells out of this world. Best ever! BTW I cleaned up the many posts on this. Some people were confused about quantities. This is the real deal as Norm intended.

As many of my old bosses would say it's an onion roll for God sakes what are you getting so excited about. But as I've said before on this site it's not about the foof (bread) it's about the memories behind it.

If making these and eating them bring back memories good memories of times past quieter times,  slower times,  better times... than I've done my job.  Below are three links to the original posts that started this excitement about onion roll's enjoy.

http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls

http://www.thefreshloaf.com/keyword/onionrolls

http://www.thefreshloaf.com/node/6293/norm039s-onion-rolls

Yes Norm just an onion roll. But what a roll! Many good memories and hopes for good days ahead for the New Year.

Thanks for all you do Norm. Lot's of us appreciate your gift.

L'shanah tovah!

Those look mighty tasty! Another one bookmarked..for the to do list! Thanks Norm for the formula and Eric for the enticement!

I just want to thank you for this entry and to endorse the advice you gave ...

First off I have to say, stop what ever you're doing now and run to a store to pick up some dry onions so you can make these up tonight. This is an amazing recipe and your home will smell like heaven of roasting onions.

You may well be right about the smell of heaven, very well put. Glad they turned out for you. Were you able to get a crispy top?

Remember try not to be to excited around Norm over these, it's "Just an Onion Roll".

The onion roll tops were very crispy/crunchy.

See my blog entry on the onion rolls for my take on "just an onion roll."

Those look Great David! Convection heat probably helps to get that over all brown crispy top. Did you do anything different to the tops?

I used convection at 425F at first, but after 10 min. or so, I switched to regular bake. The rolls were browning too fast on convection.

I really didn't do anything "different" from your recipe except introduced a brief rest (10 min.) between the initial mixing and kneading. I mixed the dough in a KA with dough hook for 12 min. at Speed 2.

I attributed the tops to the malt syrup and good spacing of the pieces on the stone.

BTW, I'm not at the office this afternoon and am making another batch of onion rolls to take to L.A. (If I don't eat the whole batch for dinner tonight.)

Please folks - what is malt syrup or malt powder and how necessary is it for making these rolls?  Have been to 3 grocery stores and a health food store.  I'm not finding it.  Looking in the flour/sugar/baking area?  Didn't think to ask the bakery if they had some they'd sell or give.

Would appreciate your help.  Micki

I haven't seen malt powder in stores around Milwaukee but the syrup is common. I the store I go to it's i the health food section near baking supplies and also near the molasses. Try a home brewing supply store. All else failing you could use molasses or honey or I suppose sugar. Not much would be needed, maybe a couple teaspoons.

Thanks, Eric, for the info.  I hadn't thought of checking around the molasses.  Micki

on my list to make...as soon as I replenish the Kaiser rolls we just finished and some everyday whole wheat pan bread.

Those onion rolls are a nostalgic vision from my past. When we were first married, 42 years ago, we used to get corned beef sandwiches on onion rolls at a nice sandwich restaurant in Gainesville, FL. I have not found a roll to equal them since. Norm's rolls look like the real thing! I can't wait to try them.

I live in Bangkok and not really sure I can find the onion flakes here.Is there any other option?can I use fresh onions and dry it myself?How long does it take in the oven and at what temperature ? BTW- how do I switch to metric system of measuring?

Can't help with the onion part but as I'm writing up the recipe and translating the amounts to grams, here they are.

NOTE: This is based on Norm's original recipe that makes six 4.5 oz rolls, while ehanner's (above) was bumped up to a dozen such rolls (i.e. doubled) so adjust accordingly.

I've also rearranged the ingredients so the dry stuff comes first since that's the order you'd add them into your mixing bowl.

I have heard people say they dry onions at home but I have not tried it myself. Onions are mostly water so if you have a dehydrator or convection oven you might be able to accomplish this yourself. With all of the dried food items in your area I will be surprised if they are not available.

You need the dried onions to make the onion flavored water for the dough so this is important to the results. Good luck, these are very worth the effort.

You guys are just amazing.I got answeres in no time....I'm impressed.

BTW- I  discovered this wonderful website by chance only a few days ago,and since then my life is not the same again(more or less).

I'm a professional pastry chef ,and plans to plans to open my very own first shop soon. This website is promising to be extremly useful for me here.

Hi Alainshep

Welcome to TFL. 

A number of factors influence how long bulk fermentation & proofing will take, in particular temperature. Thus the mantra 'Watch the dough not the clock'.

In his version of Norm's onion rolls, Eric indicates 'let rise until double in bulk' & 'let fully proof until about double in size'. Figuring out when a 3D item has doubled in size can be pretty hard to judge. If you place your dough into a container with volume marked, (You can indicate a range of volume in a clear container, by filling it with measured cupfuls of water, and marking it) it is easy. Once the dough is formed into rolls, again it is a bit hard to decide what size is double. In this case you can place a small piece of dough in a small container marked with volume, to help determine when the double volume point has been reached.

Once you have made these a couple of times you'll have a better idea of timing in your kitchen.

Lots of cooking books provide a time guideline, but you can be sure that you will make better rolls if you learn to recognise when the dough is ready for the next step.

Let us know how you get on next time you make these.

(Sadly,  both Norm and Eric died, it always makes me happy to see people making things they have shared here.)

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What to Eat at Disney’s Yacht Club

Have you ever stayed at Disney’s Yacht Club ?

If you have, you know how well-located this beautiful resort is and you probably have discovered that there are a LOT of food options in the area. But did you know that the resort itself has some great food ? Let’s take a look at what you should eat there!

As we touched upon, when you stay at the Yacht Club, you also have access to all the food in the EPCOT resort area. That includes everything at Disney’s Beach Club Resort , Disney’s BoardWalk Inn , and the Walt Disney World Swan and Dolphin .

But if you’re staying at the Yacht Club and don’t want to stray too far, you’ve still got a lot of great food to choose from. Here’s everything you should eat there!

The Market at Ale & Compass

The Market at Ale & Compass is the Yacht Club’s grab-and-go meets gift shop location. The food here isn’t a lot to write home about, but you’ll find some great seasonal snacks here! If you stop in here for breakfast, you can also get some Mickey waffles to take back to your room.

Need a refillable mug ? Here’s where you would buy it AND refill it.

Crew’s Cup Lounge

So you didn’t get reservations at Yachtsman Steakhouse? No problem! The menu at Crew’s Cup Lounge features a lot of the Yachtsman Steakhouse favorites, including the Yachtsman Signature Bread Service , which includes Sourdough, Onion Pull-apart Rolls, Roasted Garlic, and Butter.

You can also get the delicious  14-oz Roasted Prime Rib and  Truffle Fries here.

Ale & Compass Lounge

Likewise, if you can’t get reservations at Ale & Compass Restaurant or just want to grab something from the menu of that restaurant without the actual table service experience, head to the Ale & Compass Lounge. Here, you can grab the Parker House Rolls and Spread,  which includes Bacon Jam, Pub Cheese, and Citrus Butter.

You can also get one of the best burgers in Disney World here, the  Bacon and Vermont Cheddar Burger .

Yachtsman Steakhouse

If you do manage to snag a reservation for Yachtsman Steakhouse, you’re in for the best steak in Disney World. The 8-oz Filet Mignon is downright incredible here, but we’ll also tell you to order those  Truffle Fries , we previously mentioned.

For starters, the  French Onion Soup  here is also really good.

Ale & Compass Restaurant

One thing you CAN’T get at the Ale & Compass Lounge is breakfast and there are some standout breakfast items at Ale & Compass Restaurant. If you love chocolate, do NOT miss the  Dark Chocolate Waffles , which are served with Dried Cherry Compote, Espresso-Mascarpone Cream, Chocolate Shavings, and your choice of Sausage or Bacon. However, you’ll probably also want to try the Blueberry-Bacon Pancakes . The  Breakfast Buffet here is also pretty solid.

For lunch and dinner, this is also where you can get those delicious  Parker House Dinner Rolls  and that  Bacon and Vermont Cheddar Burger with  Truffle Fries .

When it comes to dessert, though, the  12-Layer Chocolate Cake is another must for chocolate fans — it’s a Flourless Chocolate Cake and Ganache served with Milk-Coffee Chantilly.

So if you’re staying at the Yacht Club or somewhere nearby, now you know about even MORE dining options in the area. If you’re looking for even MORE dining options, be sure to check out our reader reviews of EVERY restaurant in Disney World.

Planning a trip to Disney World and don’t know where to start? Be sure to visit our planning section — we’ve got all the resources you need to plan the perfect vacation!

Join the AllEars.net Newsletter  to stay on top of ALL the breaking Disney News! You'll also get access to AllEars tips, reviews, trivia, and MORE! Click here to Subscribe!

Have you dined at Disney’s Yacht Club Resort? Let us know where you ate and what you had in the comments!

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Yacht Club Resort

Strawberry Shortcake with Lemon Cornbread {Yachtsman Steakhouse}

Disney’s Yachtsman Steakhouse has a lemon cornbread recipe that makes this sweet Strawberry Shortcake dessert even better.

Onion Pull-Apart Rolls {Yachtsman Steakhouse}

The Onion Pull-Apart Rolls are found at the Yachtsman Steakhouse. This onion bread is simply amazing to have with a steak from this Disney steakhouse!

New York Strip Steak in Bourbon Yachtsman Steakhouse

New York Strip SteaksBourbon MarinadeJack Daniels GlazeMashed Potatoes 1. Place steaks in a pan. 2. Pour bourbon marinade over steaks, making sure they are totally covered. Let sit refrigerated for 24 hours. 3. Grill until done, brushing with Jack Daniels Glaze. 4. Served with mashed potatoes. Bourbon Marinade 6 oz. dark brown sugar7 oz. Jack …

Oven Roasted Florida Grouper Portobello Yacht Club

2- 6 oz filets Grouper1/2 Red pepper, sliced½ Yellow pepper, sliced½ Green pepper, sliced3 Plum tomatoes, diced1 Onion, sliced2 cloves Garlic, chopped1 Tbl Parsley, chopped2 Tbl Olive oil1/4 cup White wineSalt and pepper to taste In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and …

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Yachtsman Steakhouse - 1st Visit

• Thread starter hertamaniac
• Start date Jun 9, 2024

hertamaniac

Dis veteran.

• Jun 9, 2024

princessjilly

Mouseketeer.

• Jun 15, 2024

• Jun 16, 2024

princessjilly said: Those rolls and the spreadable garlic are to die for can’t wait to go back in a couple of weeks Click to expand...

Oooh nice one  

2xcited2sleep

• Jun 20, 2024

hertamaniac said: We got the recipe from the chef(s) and plan to try making it. Click to expand...

• Jun 24, 2024

2xcited2sleep said: If you're able to share, I'd love the recipe. Click to expand...

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How To Eat Like A Local Chicago Foodie Without Leaving Home

It's no secret that Chicagoans love to eat. From hearty Midwest comfort foods to world-class cuisine influenced by a diverse blend of cultures, you won't leave the Windy City hungry. Yet, you don't need to travel all the way to the Second City to dig into Chicago's famous flavors. Whether you're a former Chicagoan, avid visitor, or just a fan of " The Bear ," you can get a taste of Chicago delivered to the comfort of your own home.

From deep dish pizza to Italian beef, many of your favorite iconic Chicago foods are available to ship nationwide. Between services like Tastes of Chicago and Goldbelly, and local purveyors that ship directly, you're never more than a mouse click or tap from a Chicago craving. This roundup celebrates Chicago establishments and the delicious food that keeps hungry customers satisfied, both near and far. 

Prices are as of the date of publication. 

Italian beef sandwich from Portillo's

From one hot dog stand that opened in 1963 to more than 70 locations today, Portillo's dishes out the ultimate Chicago comfort foods. The Italian beef sandwich is one such local classic that has recently gained national attention as the signature dish on "The Bear." It features a roll stacked with thinly sliced beef simmered in au jus. You can order it with sweet or hot peppers, choose to add cheese, and specify if you want it dry or dripping with au jus.

A roll soaked in gravy isn't the best option for takeout, but you can solve that problem by making Italian beef in your own kitchen with a kit from Portillo's. The Italian beef kit includes eight servings for $109.99 and comes complete with Portillo's beef, gravy, Italian rolls, and both sweet pepper and hot giardiniera. The only thing missing is the historic memorabilia lining the walls of the restaurant. 

Baby back ribs from Twin Anchors

Located in a historic building on a residential corner of Old Town, Twin Anchors is the kind of cozy neighborhood joint that Chicagoans love. It's also one of Chicago's oldest restaurants and has been serving hearty fare since 1932. You may recognize Twin Anchors from its appearances in movies, like "The Dark Knight" and "Return to Me," but it's the ribs that made Twin Anchors famous.

The baby back ribs at Twin Anchors have gained many fans over the decades, including Frank Sinatra, who clocked several visits. Now you can make Ol' Blue Eyes' favorite ribs at home with the Twin Anchors baby back ribs kit for $99.99. The kit includes two (or four) slabs of ribs, slow-cooked and basted in the restaurant's Zesty BBQ sauce, that you can cook outdoors on the grill or in the oven. Each slab contains about 12 bones and is perfect for feeding one to two people — depending on how hungry you are. 

Corned beef sandwich from Manny's Cafeteria and Delicatessen

For more than 50 years, Manny's Cafeteria and Delicatessen has been a mainstay of Jewish deli classics. Serving filling fare like potato pancakes, matzo ball soup, and  iconic pastrami sandwiches , Manny's draws all walks of life to its welcoming cafeteria on the Near West Side. It's no wonder that the restaurant is a common stop for politicians to mingle with voters. The fourth generation of the Raskin family still runs Manny's today, and nothing keeps the meat slicer busy like its corned beef sandwiches.

The Manny's corned beef kit contains all the marbled, meaty goodness of its sky-high sandwiches for $110.99. Slather a loaf of rye bread with Manny's special horseradish mustard and top it with two pounds of thinly sliced, pre-cooked corned beef. The pièce de résistance is eight hand-made potato pancakes. You'll just have to supply your own cafeteria tray.

Chicago-style cheesecake from Eli's Cheesecake

Did you know that Chicago has its own style of cheesecake? Eli Schulman created this distinctive style in 1978 after a year of testing recipes. Schulman changed the game by utilizing a hot, fast bake and foregoing a water bath. Rather than a traditional graham cracker crust, his cheesecake had a buttery shortbread cookie crust. The result is a golden-brown cake with a uniquely textured and a creamy interior.

Countless Chicagoans have celebrated special occasions with cheesecake from this third-generation, family-owned bakery. The White Sox even celebrated their 2005 World Series win with a 500-pound cheesecake from Eli's. If you've got a sweet tooth, Eli's ships every form of cheesecake you can think of, including bite-sized cheesecakes, gluten-free options, and even a cheesecake of the month club. The original plain cheesecake is as classic as they come, serving 16 people for $58.00.

Chicago-style popcorn from Garrett Popcorn

Whether you're walking through the Loop or one of Chicago's airports, the sweet, cheesy aroma of popcorn in the air can only be Garrett. Founded in the Loop in 1949, Garrett served freshly made CaramelCrisp and CheeseCorn popcorn flavors. Patrons often asked for an empty bag so that they could combine the two flavors together, so "The Mix" was born in 1977. Sweet meets salty when you order this Garrett Mix. Other popcorn purveyors began offering a similar combination of flavors, in turn popularizing this  unique Illinois food .

While there are many places to find Chicago-style popcorn these days, Garrett has stayed true to its original methods. It uses the same recipes to make popcorn in copper kettles and mixes each batch by hand. Garrett offers four size options and an array of specialty tin designs. It cooks its popcorn daily in small batches, so you'll always receive a freshly popped batch. A classic tin of Garrett Mix will run you $35 for 14 cups of popcorn.

Chicago-style hot dog from Vienna Beef

One thing that the best spots for Chicago-style hot dogs have in common is that they serve Vienna Beef wieners. Vienna Beef debuted way back at the 1893 World's Fair, where two brothers made sausages reflective of their Austrian-Hungarian roots. The Chicago-style hot dog came on the scene during the Great Depression. When people struggled to find affordable food, they topped their sausage with veggies and nestled it in a bun for a complete meal that cost only a nickel.

An authentic Chicago-style hot dog starts with a poppy seed bun and all-beef link, both steamed. In a careful balancing act, it's loaded up with onion, tomato, sport peppers, green relish, and a pickle before it's topped with mustard and a sprinkle of celery salt. The Vienna Beef hot dog kit comes with everything to drag it through the garden. For $79.99, you'll get 10 Vienna all-beef hot dogs and poppy seed buns with toppings — just don't add ketchup!

Breaded steak sandwich from Ricobene's

Founded by Italian immigrants in 1946, Ricobene's has been busting Chicago guts with its colossal breaded steak sandwich since the 1970s. This classic Bridgeport dish is as messy as it is beloved. The sandwich starts with tenderized skirt steak breaded in Italian seasoning. Then it's fried, bathed in tomato sauce, and jammed into an Italian bread roll. It's finished with a topping of melted cheese and giardiniera. The result is sloppy, unwieldy, and delicious.

Take home a taste of the South Side with a Ricobene's  breaded steak sandwich kit , which includes breaded steak, red sauce, Turano Baking Co. rolls, mozzarella, and giardiniera. The kit feeds four to six people and costs $109.95. The part of making it at home? No one will notice if you drip red sauce on your shirt.

Chocolates from Frango

Many Chicagoans remember heading to the 13th floor of Marshall Field's department store to buy chocolates straight from Frango's Chocolate candy kitchen. Before it landed in Chicago, the iconic candy brand debuted in Seattle in 1918 in the tearoom of the Frederick & Nelson department store. In 1929, Marshall Field's brought Frango Chocolate to Chicago and the chocolate treat became synonymous with a trip to the department store. While Marshall Field's closed, Chicago popcorn giant Garrett purchased the chocolate company, which it has been operating since 2017. 

Marshall Field's may be long gone, but you can order a box of Frango Chocolate from Garrett in original milk mint, dark mint, and white mint chocolate flavors. The classic Frango milk chocolate mint box contains 15 pieces of milk chocolate-covered mint candies. A box of the nostalgic dessert that's been delighting fans for more than 100 years will run you $60.

Ice cream from Rainbow Cone

You don't have to head to the South Side to indulge in Chicago's most colorful classic dessert. Joe and Katherine Sapp founded Rainbow Cone in 1926 and featured a distinctive blend of ice cream flavors. The signature Rainbow Cone includes chocolate, strawberry, pistachio, orange sherbet, and Palmer House. For the uninitiated, Palmer House is vanilla ice cream with walnuts and maraschino cherries. Unlike most ice cream cones, the flavors aren't scooped — they are sliced and stacked in layers atop the cone.

This stacked ice cream masterpiece packs a colorful and flavorful punch. In recent years, Rainbow Cone expanded from its Beverly location to ice cream trucks and multiple storefronts around the Midwest. If that's not close enough, you can order two quarts of original Rainbow Cone ice cream  for $84.95. You'll have to slice your own ice cream and provide your own cones, though. 

Deep-dish pizza from Pequod's Pizza

In the hotly debated world of deep-dish pizza, Pequod's Pizza is always named near the top of the list. There are many delicious deep-dish restaurants in town, but it's consistently listed as the  best pizza in Chicago . After it started in the suburbs in 1970, the legend grew, and Pequod's Pizza opened in Lincoln Park in 1992. What makes customers stand wait hours for a table (and then an hour for the pie after ordering)? The differentiator is all about the caramelized crust. The pie's crispy edge is a satisfying complement to gooey goodness stacked high in the pan.

The only thing better than sinking your teeth into the caramelized, cheesy crust is eating it while sinking into the comfort of your couch. Order a two-pack of Pequod's Pizza pan-style deep-dish for $99.95 and put on your elastic waistband pants.

Oaxacan mole from Frontera Grill

Chef Rick Bayless has been celebrating Mexican flavors in Chicago since 1987. After traveling through Mexico, Bayless created Frontera Grill to feature an ever-changing lineup of vibrant, regional Mexican fare. You can expect to find everything from the Yucatecan grilled pork collar to Mexico City-style corn-masa quesadillas on the menu. While the food is inspired by Mexico, Frontera Grill's ingredients are sourced from Midwest purveyors.

You can bring Frontera Grill home with a three-course meal inspired by the flavors of Oaxaca. The Frontera Grill Oaxacan mole dinner kit takes you on a tour of Oaxaca from the comfort of your home for $129.95. You'll start with green almond soup and handmade tortillas and move on to grilled chicken breast topped with mole and paired with black beans and spicy green beans. Don't skip the chocolate pecan pie bars for dessert!

Duck fat Chicago-style hot dog from The Duck Inn

In most cases, you shouldn't mess with a classic. But, chef Kevin Hickey knows his way around a duck, as evidenced by his Bridgeport gastropub, The Duck Inn. While the restaurant's signature dish is a slow-roasted rotisserie duck, patrons pile onto the bar seats when they're in the mood for something simpler, and order Hickey's spin on the Chicago-style hot dog — which is made with beef and duck fat. 

The Duck Inn's original Chicago-style hot dog kit serves eight for $104.95. In addition to the hot dogs, you'll receive brioche and poppy seed buns. The kit also comes with a jar of the Duck Inn's Chicago Hot Dog Super Condiment. It's a blend of the traditional Chicago-style dog toppings, like onion, mustard, tomato, peppers, pickles, and celery salt.

Obama cake from Brown Sugar Bakery

Stephanie Hart has been making Chicago a little bit sweeter since 2002 with her Southern-inspired cakes. Each bake is a tribute to the tradition of family recipes made with love, like the popular caramel four-layer cake. The Grand Crossing bakery doesn't stop at cakes either; it also crafts cookies, pies, cupcakes, and more. Yet, it was the cakes earned Hart a James Beard nomination for Outstanding Baker.

You can toast to Chicago's president when you order the Obama cake for $85.95. Hart created the cake as a response to another cake made in Washington, D.C. during Obama's first election. Her version is red, white, and black to reflect the diverse layers of America's people. After savoring the four layers of yellow, dark chocolate, and red velvet cake topped with cream cheese frosting, chocolate drizzle, and pecans, you'll truly know the meaning of the phrase "Sweet Home Chicago."

Artisanal tea from Madame ZuZu's Emporium

Chicago might not be known for tea, but the Windy City is known for its legendary music scene — including The Smashing Pumpkins. Frontman Billy Corgan and his wife Chloé Mendel founded Madame ZuZu's Emporium, a tea shop, vegan restaurant, and music venue in suburban Highland Park in 2012. After a remodel in 2020, Madame Zuzu's now offers 4,000 square feet of sipping, shopping, and listening. Madame ZuZu's features loose-leaf teas that are sustainably sourced from small farmers around the world.

Brew up five selections of Madame ZuZu's teas with its  28-pack artisanal tea sampler . You'll sample Earl Grey, Lemon Berry Meritage, Soothing Sunshine Ginger Turmeric, and French Kissed Moroccan Mint. Put the kettle on, drop the needle on "Mellon Collie and the Infinite Sadness," and you'll be transported to Madame ZuZu's.

Bourbon pecan pie from Justice of the Pies

Maya-Camille Broussard bakes pies with a purpose and raises money for community-based organizations with every bake. She founded Justice of the Pies to celebrate the life of her late father, who was a criminal defense attorney and self-proclaimed Pie Master. The Avalon Park bakery creates sweet and savory pies, quiches and tarts in distinctive flavors, including everything from sweet potato pie to bleu cheese praline pear pie.

If you can't visit the brick-and-mortar location of Justice of the Pies, which opened in 2023 and was designed with accessible elements in mind, Broussard can ship her creations to you. The bourbon pecan pie is a no-guilt sweet treat that benefits Chicagoans in need. Broussard's I Knead Love Workshop offers cooking and nutrition education to children from lower-income communities. A percentage of Justice of the Pies' profits is donated to social justice organizations.

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Primorsky Krai, Russia

The capital city of Primorye krai: Vladivostok .

Primorsky Krai - Overview

Primorsky Krai (informally Primorye ) is a federal subject of Russia located in the south-eastern part of the country, in the south of the Far East, part of the Far Eastern Federal District. Vladivostok is the capital city of the region.

The population of Primorsky Krai is about 1,863,000 (2022), the area - 164,673 sq. km.

Primorye krai flag

Primorye krai coat of arms.

Primorye krai map, Russia

Primorye krai latest news and posts from our blog:.

20 September, 2017 / Vladivostok - the view from above .

23 July, 2015 / Gamov lighthouse - the easternmost lighthouse in Russia .

24 February, 2014 / Abandoned shelter-base for Soviet submarines .

11 September, 2012 / These tanks are not afraid to go under the water .

28 April, 2012 / First demonstration flights of new Russian combat helicopters .

More posts..

News, notes and thoughts:

18 August, 2011   / A shark attacked a 16-year-old youth in Russia's Primorye region, officials said, a day after a man lost his hands in a similar shark attack unprecedented for the region. What is wrong with the sharks all over the world?

9 January, 2011   / A bear apparently wounded by hunters broke into a school in the Primorye Territory in Russia's Far East, police said Sunday. Yeah, bears walking the streets of Russian cities.

History of Primorsky Krai

The first people settled in the region more than 30 thousand years ago. According to ancient legends, the coastal line was densely inhabited. In the Middle Ages, there were three empires on the territory of Primorye, which successively replaced each other: Bohai (698-926), Jin (1115-1234), Eastern Xia (1215-1233).

In the early 13th century, the territory of East Asia suffered the Mongol invasion. This led to the fall of the empire of Jin, but some provinces in the east preserved independence and formed an independent state known as Eastern Xia. In 1233, after another invasion this state ceased to exist too.

After that, the region was in ruins and attracted people persecuted in surrounding countries (bandits, adventurers, political dissidents). The first documented Russian presence in the region dates back to the summer of 1655, when the northern Primorye was visited by Russian Cossacks under the command of Onuphrius Stepanov.

In the middle of the 19th century, the Russian Empire began to strengthen its position in the north-west coast of the Pacific Ocean. In 1856, Primorskaya oblast was formed from the coastal parts of Eastern Siberia and Kamchatka. The territory of present Primorye was incorporated into the Russian state on the basis of Aigun (1858) and Beijing (1860) peace treaties that legalized the border between Russia and China.

More historical facts…

Since then, the southern part of Primorye took its current shape. In 1860, Vladivostok was founded as a military post. Russian migration in the region began. In 1899, the Oriental Institute was opened in Vladivostok - the first higher educational institution in Eastern Siberia and the Far East, and one of the oldest in East Asia.

Further strengthening of Russian positions in the Far East was limited by the small size of the Russian population and remoteness from populated parts of the empire. Regular communication between St. Petersburg and Vladivostok was established after the completion of the Trans-Siberian Railway in 1903.

From 1861 to 1917, about 250,000 peasants arrived in Primorye and founded 342 settlements. In 1917, the population of Primorye amounted to 307,000 people. By the mid-1920s, the local population reached 600,000 people. In the 1930s, forced industrialization and collectivization began which led to another wave of migration. The migration was both voluntary and forced (prisoners).

In 1937-1938, about 200,000 people of Korean and Chinese nationalities were forcibly deported from the region. Until the end of the 1980s, as a result of ethnic deportations, the Chinese and Koreans disappeared from the national composition of the population of Primorye.

In the summer of 1938, on the southern boundary of Primorye, in the area of Lake Khasan, there were military clashes between Manchukuo (a puppet state under Japanese control) and the Soviet Union. After two weeks of fighting, the USSR was able to repel the aggression. On October 20, 1938, Primorsky Krai with the capital in Vladivostok was formed.

After the end of the Second World War, Primorsky Krai continued to develop as a major industrial and agricultural region of the Far East also specializing in the extraction of natural resources. Rail and sea transport played a significant role in the local economy. Migration from the European part of Russia and Siberia continued, which led to an increase of population of the region from 1,381,000 people in 1959 to 1,978,000 in 1979.

With the collapse of the Soviet Union, the region’s economy went into decline, reverse migration in the European part of Russia began. At the beginning of the 21st century, the social and economic situation in Primorsky Krai improved.

Beautiful nature of Primorsky Krai

On the coast in Primorsky Krai

Author: Andrej Serbskij

Hilly landscape of Primorsky Krai

Author: Kazakov Igor

Primorye scenery

Author: Viktor Koblov

Primorsky Krai - Features

Primorsky Krai is located in the south of the Far East, in the south-eastern part of the Russian Federation. It is bordered by Khabarovsk Krai in the north, China in the west, North Korea in the south-west, and is washed by the Japan Sea in the south and east. The largest cities are Vladivostok (601,300), Ussuriysk (172,000), Nakhodka (140,200), Artyom (104,500).

The maximum length of Primorsky Krai (from the mouth of the Tumannaya River to the source of the Samarga River) is about 900 km, the maximum width (from the valley of the Ussuri River to the coast of the Sea of Japan) - about 280 km. The highest peak is Mount Anik (1,933 meters) located in the north-easton of the region, near the border with Khabarovsk krai.

The climate of Primorye is temperate monsoon. Winters are dry and cold with sunny weather; springs are long, cool, with frequent changes of temperature; summers are warm and humid; autumns as a rule are warm and dry.

The main peculiarity - lots of precipitation and fog in summer. Summer is the period of typhoons. The average temperature in July is about plus 17-21 degrees Celsius, in January - minus 8-23 degrees Celsius.

Primorsky Krai - Economy

A number of large and unique deposits of various minerals have been discovered in Primorye. This region has the most powerful mining industry in the Far East of Russia. There are about 100 coal deposits (2.4 billion tons), 30 deposits of tin, 15 deposits of complex ores containing zinc, lead, copper, and silver. Gold deposits are located both in the south of the region and in the north.

The largest in Russia deposit of boron is located near the town of Dalnegorsk. Several phosphorite deposits are discovered on the shelf of the Sea of Japan. There are also several small oil fields, large deposits of germanium. Mountain rivers have significant hydropower potential. Diverse forests cover about 80% of the territory.

Primorsky Krai is the most developed region in the Russian Far East due to its favorable geographic location and abundance of various natural resources. The local economy is based on such industries as mining, timber, fisheries, trade, shipbuilding and repairing.

Primorye has a relatively well-developed transportation network. The main traffic artery is the eastern section of the Trans-Siberian Railway. Due to its proximity to Japan and the Republic of Korea (imports of relatively cheap used cars), Primorsky Krai occupies the first place in Russia in the number of vehicles in the population.

The seaports of Primorsky Krai play an important role in the economy of Russia. The largest container terminals in the Russian Far East are located here. Regional and international air flights are carried out from Vladivostok International Airport.

Attractions of Primorsky Krai

Primorsky Krai is known for its rich flora and fauna, the variety of landscapes, the warm sea in the south, springs with healing water. All this creates favorable conditions for tourism development.

In Primorye, there are more than 500 unique natural sites (lakes, waterfalls, ancient extinct volcanoes, caves, bays). There are six nature reserves and three national parks:

• Far East Marine Reserve in the Gulf of Peter the Great,
• “Kedrovaya Pad” Reserve,
• Lazovsky Reserve,
• Sikhote-Alin Reserve included in the UNESCO World Heritage List,
• Ussuri Nature Reserve,
• Khanka Reserve,
• “The Call of the Tiger”,
• “Udege Legend”,
• “The Land of the Leopard”.

The following places of interest are also noteworthy:

• The Rope Park in Andreevka - a sports-tourist trail that includes elements of sports tourism and mountaineering,
• Shanduyskie lakes - mountain lakes located in the north of Primorye,
• “Black Sand” beach located near the village of Zarubino in Aleut Bay - an interesting beach with volcanic black sand, which is considered to be curative,
• The lighthouse on the southern tip of Gamov Peninsula. Gamov Peninsula is the pearl of Primorye and the Far East.

Primorye krai of Russia photos

Landscapes of primorsky krai.

On the shore of the Sea of Japan in Primorsky Krai

Author: Konstantin Tkachenko

Primorsky Krai scenery

Small river in Primorye

Author: Melnitsky Stanislav

Primorsky Krai views

Forest in Primorsky Krai

Primorye landscape

Village in Primorsky Krai

Author: Roman Mikulchik

The comments of our visitors

So has the problem of Customs and Border controls been sorted out. The Area has a good future if red tape does not stifle the economics of trade (and survival). Francis

• Currently 2.84/5

Rating: 2.8 /5 (201 votes cast)

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Review: Yachtsman Steakhouse at Disney’s Yacht Club Resort

By AJ 17 Comments

Today, we’re taking a look at a top notch restaurant on Disney property — Yachtsman Steakhouse .

The Yachtsman has been a consistently great restaurant throughout the years. We had heard some new things about the menu, so it was time to head back and get the scoop.

Located at Disney’s Yacht Club, the Yachtsman Steakhouse is decorated with the same beautiful wood and neutral palette that you’ll find throughout the rest of the resort. Soft lighting and a nod to Arts and Crafts touches lend a refined yet relaxed air to the spot.

As you enter the restaurant, you’ll actually pass by the steak trimming room , which features a large window allowing guests to check out the steak aging process. At this point, you know you’re in a steakhouse that takes that moniker seriously.

En route to the dining room, you also pass by an open kitchen with its bustling activity and delicious smells.

The dining area is broken up into several smaller spaces. My favorite is a round dining room that soars two stories high and is crowned with a lovely Craftsman-style chandelier at its peak.

Two-Story Dining Room

The circular space gives the room a bit of whimsy, and you dine while looking out on Stormalong Bay, the resort’s premium pool and water park.

Circular Dining Room

Honestly, I’m not really bowled over by fantastic themeing here. But the setting is comfortable with big substantial chairs and warm lighting. It’s simple, and doesn’t include fussy accessories or extras — just like a good steak!

And since the food is usually exceptional here, you don’t really miss the distraction of flashy decor elements.

Dining Room

It was time to tuck into our own comfortable two top and take a look at the menu. Come join us!

Coming from a long, fun, warm day of theme park hopping, we were anxious to kick off our meal with a few interesting beverage options.

The menu here changes up regularly since it’s a signature restaurant; and since the Yachtsman chef moved over to Le Cellier in 2012, the restaurant has been searching for its legs under the new head honcho.

As is the trend with many signature restaurants, there is an emphasis on seasonal offerings; so some of the dishes that you see here probably won’t be on the menu when you head to Yachtsman. But if they aren’t, you’ll find similarly intriguing options during your visit! (For current offerings, be sure to visit our Yachtsman Steakhouse restaurant page , where you’ll find all updated menu links.)

Here is the Drink Menu on the Yachtsman menu from our visit. Note that most of these are straight out of the standard Disney Bar and Lounge menu .

Drink Menu -- Click to Enlarge

I actually chose a drink that was from the bar menu and not listed in Yachtsman’s menu list — the Pimm’s Punch . I’d had it previously on the trip and wanted to see if it was still a winner! It includes Pimm’s No. 1 Liqueur, Hendrick’s, Odwalla Lemonade, and Wil Strawberry. (Thoughts? Still good, but not AS good as the one I’d had previously. Bartenders make a huge difference.)

Strawberry Julep

My husband surveyed the Beer Menu and found a few interesting options. (Nope — that green crayon streak is NOT from us; I promise.)

Beer Menu -- Click to Enlarge

Ultimately, he chose the Full Sail Session Black Lager . A little shorter than a normal bottle (coming in at just 11 ounces), he agreed with the description that this dark beer was rich, but less heavy than most dark brews.

Full Sail Session Black Lager

With our thirst attended to, we turned our attention to the Appetizer Menu . Because it was October (basically, still summer in Florida), you definitely see lots of fresh produce options here.

Appetizer Menu -- Click to Enlarge

The Entrees also vary season to season. However, you’ll almost always find a selection of the most popular cuts of steak. What’s interesting to note is that, contrary to previous visits, the listed sides are no longer always interchangeable .

I used to be able to substitute any listed side for any other, but your server will tell you which sides are allowed to be substituted now.

Entrees Menu -- Click to Enlarge

The extra sides are, again, subject to seasonal availability. The chefs at Yachtsman are committed to bringing you what’s best at the time. That said, that truffle mac and cheese has been on the menu for ages, and it’s always a good choice.

Sides Menu -- Click to Enlarge

Having chosen our appetizers, entrees, and sides, we were ready to savor the complementary Bread Service . Yachtsman offers something really special bread-wise — in addition to standard sourdough rolls, you’ll also find onion rolls with a rich, pull-apart texture.

To accompany the house-made breads, you’ll receive salted butter and a ramekin of roasted garlic that is super-soft, spreadable, and delicious. (Just be careful with the onion bread and roasted garlic if this is date night… .)

Bread Basket with Roasted Garlic and Onions Bread

For our appetizer, we went with a new-to-us item on the menu — the Beef Pot Stickers . I love how the Yachtsman frequently takes a traditional dish and gives it a twist using steak!

Beef Potstickers

The presentation was beautiful with the lotus root and daikon radish accent. (There was initially some confusion when our server thought the lotus root was cheese…obviously not the case. But we got it ironed out in short order.)

The Yuzu-Soy Glaze stood up to the hearty beef filling really well, without compromising the classic flavors of the dish. This was a win for sure.

Beef Potsticker -- Up Close

My husband went with the Caesar Salad . The addition of Bresaola , an air-dried, cured beef, offered an extra punch of flavor to the dish. A classic steakhouse item, it was hearty, fresh, and crisp.

Caesar Salad

After experimenting with some different entrees during my last visit here , I went with my favorite menu item this time: the 16-Ounce Boneless Ribeye . The ribeye was served with bone marrow, sweet onion jam, and brioche in addition to the flavorful Red Wine Butter . However, I asked for Herb Fries as my side dish instead, and they had no trouble accommodating my request.

I kind of regret not ordering the bone marrow, as I have no idea what it would look or taste like, but those herb fries were worth the switch, I think. The salty, flavorful herbs on the crisp fries made an awesome side with the slightly sweet red wine butter.

16 Ounce Boneless Ribeye with Herb Fries Substituted

As always, my steak was cooked perfectly inside.

Steak -- Up Close

My husband went with the 12-Ounce Prime New York Strip Steak , which was served with a beautiful Carmody Potato Gratin . The Brandy-Peppercorn Sauce was a great, savory accompaniment.

12 Ounce Prime New York Strip Steak

But of course, we couldn’t stop there! When you are in a steakhouse, there must be some classic sides; and you’ve never know us to shy away from the sides list! First, we chose that Truffle Macaroni and Cheese that we love so much.

This is just gooey enough to be comfort food, but brings in a few more adult flavors as well. The cheese sauce is flavored with Reypenaer , a sharp and tangy Gouda. The truffle essence comes through distinctly, so if you aren’t a fan, you should consider another dish. And the choice of orecchiette pasta is exactly right for cradling the rich cheese sauce. Pretty heavenly.

Truffle Macaroni and Cheese

And I couldn’t resist trying the fresh Zellwood Corn as well. (Don’t worry — I shared. A little.) Grilled with rosemary butter and topped with bacon marmalade (!) , the only thing that could make this better is a little cream… .

Zellwood Corn

What a meal!

We did take a look at the dessert drinks and menu, but in the end, we decided nothing looked as good to us as the treats next door at Beaches and Cream . 😉

Dessert Drinks Menu -- Click to Enlarge

Dessert Menu -- Click to Enlarge

I’ve had both the Lemon Pudding Cake and the Habanero-Infused Flourless Chocolate Cake on previous occasions, and I can happily recommend both.

Lemon Pudding Cake with Blueberry Shake

Habanero-infused Flourless Chocolate Cake -- Mango Compote and Lime Sorbet

That Peanut Butter and Pretzel cake is pretty awesome as well! Here’s a bite-sized version I had at Party for the Senses at the Epcot Food and Wine Festival !

Peanut Butter and Pretzel Gianduja Cake (bite-sized version at Party for the Senses)

But on this particular evening, after all that beautiful food, what we craved most was a walk!

I’m always thrilled when the chance to review Yachtsman Steakhouse comes up. In a sea of Disney restaurants that can be vastly unpredictable, the meals that we have had here continue to be reliably solid, delicious choices.

Sure, it’s pricey. But usually it’s worth it. Our only complaint on most visits is that service is often very slow (and sometimes bumbling).

If you’re celebrating a special occasion, or you’re just looking for a way to wisely spend those Disney Dining Plan table service credits, I heartily recommend that you give Yachtsman Steakhouse a try. I have had some of my best Disney meals here, and I’m confident that you will as well.

Will you be dining at Yachtsman Steakhouse anytime soon? Leave us a comment and let us know!

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February 18, 2013 at 10:42 am

We love, love, love Yachtsman! After our first dining experience there a few years ago, it quickly supplanted our longtime favorite, Le Cellier, as the best steak on property. Reading this made me so hungry!

My husband loves that truffle mac & cheese, though he’s not normally a big fan of truffles. I like truffles just fine, but didn’t care for the mac & cheese at all. Go figure! Maybe I’ll have to give it another try on our next visit.

We have always been lucky to have great service at Yachtsman. Our most recent visit was on Christmas Day 2011 with a large party (9 of us). Our server was truly outstanding, and I regret that I cannot remember his name.

February 18, 2013 at 11:02 am

Should have tried the marrow. If you can get past what it is, it is absolutely delicious.

I agree with what you said about Yatchsman, including the service. Really enjoy the food and can’t wait to get back for some steak, mac, and charcuterie.

February 18, 2013 at 11:12 am

We are going there on our first night of our WDW vacation in June! Can’t wait. Haven’t been there in years.

February 18, 2013 at 12:43 pm

We are going here in September and I can’t wait to try it! AJ, would you recommend going to Yachtsman’s twice and Le Cellier once or the other way around? Thanks

February 18, 2013 at 1:26 pm

We used to love Yachtsman, then had one meal with poor service and we gave it a miss for a while. Then last year we went on the first night of our stay and were bowled over by the food. It’s definitely back on our must-eat list!

We thought the Zellwood Corn side was mind-blowingly good. The sweet, fresh corn, the herby background notes and the savoury taste of the bacon were a spectacular combination. We ended up eating at Yachtsman a second time on that vacation because the meal and service had been so great, and we had a second terrific meal (with the corn again!) I also adore the onion pull-apart concertina bread. It is so fluffy and flavourful, and so delicate if you peel it off leaf by leaf.

I enjoyed the Pretzel Gianduja with salted caramel gelato with both meals we ate there, and wow it was good. The first time (at the start of our trip) I managed about 2 bites, but by the meal at the end of our trip I practically licked my plate clean! I think I have a photo of the dessert with the gelato on the plate as it was served – I can look it out and email it to you if you like AJ?

February 18, 2013 at 1:58 pm

Hands down my favorite restaurant on Disney( Artist Point/California grill are tied fro 2nds). The service and food have always been top notch. This is a must do on every trip. It has never failed us( or even come close).

February 18, 2013 at 2:49 pm

I was really disappointed in my meal at Yachtsman’s Steakhouse. We had high expectations, but the quality served to us was on par with some chain restaurants. Ingredients listed were substituted with cheaper ingredients or left off the plate. Our service was awful. We won’t go back. We’ve had excellent meals at almost every other Signature restaurant at WDW.

February 18, 2013 at 3:43 pm

My husband and I ate here on our honeymoon and it was the best meal of our trip for sure. My husband asked for the mac and cheese instead of the bone marrow, but they brought the marrow out by accident. Our server saw the mistake before we did and grabbed the mac and cheese but left the bone marrow for us to try, and oh man was it ever good! Make sure you try it next time!

February 18, 2013 at 9:34 pm

Would you consider Yachtsman’s Steakhouse a prudent use of two dining credits? I am inclined to think it would not be. The comments regarding the less than stellar service is concerning. Especially if this is considered a high-end restaurant…..

February 18, 2013 at 9:46 pm

We’ve stayed at the Beach Club each of the last two summers and have yet to eat at Yachtsman. We greatly regret missing out on it while we are they and look in the windows longingly but it just never made the must-do list while staying so close to World Showcase. It sounds awesome though and is a must-do for our next BC stay. The bone marrow sounds really interesting.

February 18, 2013 at 11:35 pm

Scott, I think it is worth two credits if you really enjoy beef. I respect the views of the person that had a bad experience, but there is no restaurant in the world that has a 100% perfect record – but in general, Yachtsmen’s gets good reviews. I had a porterhouse that was amazingly flavourful here, and my entire family of carnivores enjoyed it. I am told Shula’s is also excellent for steak, but I haven’t tried that. Yachtsmen’s beats all the other steaks I’ve had on WDW property.

Can anyone tell me, are those crispy onions on top of the mac and cheese? I detest onions.

Thanks, Wendy

February 19, 2013 at 6:27 am

I’m a veggie and have still always had a great meal here… the corn and truffle agnolotti was incredible! It was the same veggie option that they had in Oct 2012, so they probably don’t change the menu often, but it definitely won’t be a let down to eat that dish again!

February 19, 2013 at 8:38 am

It’s our #1 Disney restaurant. Expensive but best food. I agree with the server comments but with such a meal, we are ok taking it slow.

I can’t eat nuts or corn so the head chef always come out to meet with us. The chef here was very attentive and sent some pork fat whipped into a butter like concoction for our steaks. I’ve only seen that done on the food channel and it was awesome.

I like the flying fish a little more, but my wife and kids out vote me 🙂 we just book both now.

February 19, 2013 at 1:42 pm

My Fiancé and I ate here in September 2012. Needless to say… every steak we’ve had since then had been compared to our dinner here and nothing has come close. We loved the pot stickers, filet, and porterhouse. The lobster bisque was just okay, but overall the meal was amazing. I’m excited to be bringing a few friends here later this year in September!

February 19, 2013 at 4:18 pm

Thanks for your thoughts regarding the experience you and your families experience at the Yachtsman’s Steakhouse. We will give this a lot of consideration for our trip later this year.

February 20, 2013 at 4:40 pm

In the last 2 weeks we had Filet at LeCellier, Shula’s, and Yachtsman. We concluded that Yachtsman has the best Filet.

We return to Yachtsman every year, but our recent “exploration” has caused us to decide never to deviate from Yachtsman again!

The truffle mac&cheese was a bit too strong to be kid friendly. Definitely a grown up item. (They did tell us that the kid mac&cheese is available again!)

We were able to substitute for the mashed potatoes (which are good, but we weren’t in the mood): Caramelized onions – loved by the balsamic lover, not liked by the non-balsamic lovers. Sauteed mushrooms – loved by most at the table, not liked by the no-herb-flavor diner. Potato gratin – we all vied for this one.

BTW, our favorite dessert is the The Yachtsman Sundae – Trio of Gelato with Amarena Cherries !!! 3 flavors of gelato, but some of us ask for all 3 scoops to be chocolate!

February 11, 2015 at 10:30 pm

tender prime rib! Ask for Ryan Garro for your waiter. Superior!

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