WDWNT Reporter Josh Siegel visited the Magic Kingdom yesterday and has some newsworthy photos to share with us:
Ticket prices are going up… but we only report on real news, so let’s move on 🙂
Read More about Josh Siegel’s 8/4/10 Magic Kingdom Photo Report
WDWNT Reporter Josh Siegel brings us pictures from inside the new Via Napoli restaurant at the Italy pavilion inside Epcot’s World Showcase:
WDWNT’s newest reporter Josh Siegel visited the Walt Disney World Resort on Thursday and has plenty of newsworthy photos to share in this report:
People look confused by the facade work at the Many Adventures of Winnie the Pooh at the Magic Kingdom
Cody Smith, who reports for The Disney Pincast and The Vinylmation Station, visited the Walt Disney World Resort this weekend and has a few newsworthy pictures to share with us:
The water seems to be staining Everest…
From the Disney Parks Blog:
Burgers are out, meatballs are the hot new dining trend, and Portobello at Downtown Disney takes the idea a step further, pairing affordable meatball sliders with seven microbrews from Orlando Brewing – a satisfying summer combo.
Levy Restaurant Chefs Steven Richard (executive chef at Portobello) and Tony Mantuano (Portobello consulting chef) dreamed up the meatball-beer bar. “The meatballs are fun to eat,” Mantuano said. “And what’s better with a meatball than beer?”
Belly up and take your pick: beef and veal with parsley, spicy pork, chicken with sage or salmon with tarragon. Each is served on a soft mini roll and topped with tomato-basil sauce and freshly grated Parmesan. Affordable too: just $1.95 for a sizeable meatball slider (the salmon is $2.95). Our hands-down fave was the spicy pork. Least favorite was the salmon. Pair with locally brewed and organic beers including ales, European Pilz, Olde Pelican E.P.A. and Blackwater Porter, each $5.95.
The bar seats 30, with 10 more seats at adjacent cocktail tables. And you can order from the full menu at the bar (we love the eggplant fries for a decadent side). Portobello is open daily from 11:30 a.m. to 11 p.m.
From the Disney Parks Blog:
There’s a delicious new offering at the Downtown Disney District! I had my first taste of a crepe earlier this month at the new Café Renee located in front of World of Disney, and I have to say it was delish! Café Renee is the latest food location to join Downtown Disney – offering both sweet and savory crepes, as well as funnel cake sticks and drinks. I tried the Caprese and BBQ Pulled Pork crepes – and I couldn’t believe I’d been missing out for so long. I’m dying to go back and try one of their sweet sensations! Don’t take my word for it – check out the menu and give it a try.
From the Disney Parks Blog:
Pastas, wood-fired pizzas, scoops of sweet gelato – here’s a first look at the menu for the new Via Napoli Ristorante e Pizzeria at the Epcot Italy Pavilion. Opening next month the 300-seat restaurant expands dining choices (our favorite Tutto Italia stays). Created by the Patina Restaurant Group’s CEO Nick Valenti, the menu is based on his travels in Southern Italy and his time developing and overseeing the successful Naples 45 Ristorante e Pizzeria in New York. Valenti spent time in Naples studying the art of dough, crust, sauce and oven temperatures at the famous pizzerias Da Michele and Trianon. A feature at Via Napoli is its wood-burning ovens, cleverly named after the three active volcanoes in Italy – Mount Etna, Mount Vesuvius and Stromboli.
Appetizers: Sicilian eggplant with olives and raisins; salad of lettuce, fagiolini (string beans), fennel and tomatoes; arancini (fried saffron risotto balls) with meat ragĂą, mozzarella and pomodoro sauce; corn-crusted fried calamari; and minestrone with basil pesto. Or share a plate of arancini, mozzarella, calamari, portobella mushrooms, asparagus, zucchini and carciofi (artichokes).
Main course salads: Manzo (filet of beef) with greens, red onion, gorgonzola, apple and cucumber with a red wine-mustard vinaigrette; chopped salad with lemon chicken, greens, cantaloupe, cucumber, red pepper, green beans, onions, almonds and pasta crisps with honey-citrus vinaigrette; calamari with arugula, carrots and fennel with orange vinaigrette.
Pastas: candele (long, tube-shaped pasta) with sausage ragĂą; linguine with seafood; malfadine (ribbon pasta) with guanciale (unsmoked Italian bacon) and pomodoro sauce; lasagna verde.
Piatti alla Parmigiana: (dishes topped with Parmesan and mozzarella gratinée): veal, chicken and eggplant.
Wood-fired pizzas: made with caputo flour imported from Southern Italy, San Marzano tomatoes, handmade mozzarella and water from a local spring just like in Italy’s Campania region – 10-inch, 20-inch or 1/2 meter to share: a dozen choices, from a simple pizza Margherita with tomato, mozzarella and basil to carciofi with artichoke, potato, pecorino cheese, prosciutto and cantaloupe.
Sweets: tiramisĂą, zeppole di ricotta (ricotta cheese-fried dough, whipped cream and chocolate sauce); apple cake with almond sorbetti; gelatie; and vanilla gelato with almond cookies and amarena cherries.
WDWNT Reporter Josh Siegel traveled to Epcot to catch a preview of Captain EO yesterday and he has a few photos from his trip to share:
Tron-o-rail!!!
WDWNT Reporter Jose Eber has provided us with a video update of construction projects all around the Walt Disney World Resort including Disney’s Art of Animation Resort, the Best Friends Pet Resort, the Four Seasons Resort, and Pollo Campero at Downtown Disney:
We are proud to welcome the newest addition to the WDWNT staff, Josh Siegel, with his first photo report from the Walt Disney World Resort:
Work continues on Pollo Campero at Downtown Disney
