It had been at least 20 years since I last ate at Yachtsman Steakhouse at the Yacht Club Resort and I’ve been wanting to go back after reading some stellar reviews lately. We were able to get an early reservation during Marathon Weekend and I was excited to get my protein on before the race! My Mom and her husband R were able to join us, which made the dinner even more special.
When you first enter the restaurant you can’t help but notice the large open kitchen where you can see all the chefs hard at work. This sort of “show kitchen” is very popular at Walt Disney World and you can find it at most signature dining locations. I love it because of the accessibility to the chefs. They are always so friendly and open to talking to you about your meal.
As we were passing by, I noticed these giant black truffles waiting to be shaved into the next dish. I really had to resist the urge to grab one
The dining room is vast with a few smaller alcoves off to the sides. There is a simple, nautical theme that fits perfectly into the theme of the entire resort.
We were seated in one of the alcoves that seemed a bit quieter than the main area of the dining room. I liked this a lot, as it allowed for easier conversation. The menu is your typical steakhouse fare with some unique offerings thrown in, such as Duck Two Ways and a Ricotta Cavatelli that sounded divine!
I told the waiter about my food sensitivities (gluten, egg, squash & cucumber) and he brought the chef out right away. I can’t say it enough…Disney is the BEST at making accommodations for dietary restrictions. He asked me what I was thinking about having and he assured me that all of my choices would be fine. I was debating on a few different things so the waiter took our drink order and left us to contemplate.
With our drinks came a delicious looking bread basket that was served with roasted garlic. Unfortunately their gluten free rolls were not egg free, so I had to bypass on the bread all together. I really almost threw everything out the window to just dive into those yummy ciabatta rolls and slather it with roasted garlic. The smell was ridiculous!
B, my Mom and I all ordered the Lobster Bisque for an appetizer. I love a good bisque and I had a feeling this one wouldn’t disappoint…it didn’t. It was thick and rich with big chunks of lobster. So rich in fact, B couldn’t even finish his bowl! It was served with an Herbes de Provence Biscotti and Roe Chantilly. Mine was served without the biscotti, but I don’t feel like I missed out on that.
Now on to the entrees! I was going back and forth between the Filet Mignon, Short Rib, and Striped Bass. I finally decided on the Braised Short Rib. This is one of my favorite cuts of beef and I just couldn’t pass it up. It is served with baby root vegetables, a glazed heirloom apple and natural jus. The chef assured me that all of their sauces were thickened naturally by slowly reducing them. No flour thickeners here!
I had mixed feelings about the dish overall. The short ribs and jus were delicious. They perfectly melted in my mouth like a properly cooked short rib should. Sadly, the sides fell a bit flat on this dish. The baby root vegetable were rock hard and seemed to be barely cooked. This was a disappointment because I’m a huge fan of root veggies. The apple was ok, but didn’t tie in well with the rest of the dish and I didn’t like that the skin was left on.
B ordered the Filet Mignon, which I was happy about since this was one of my choices I was deciding between. It is an 8-oz. filet served with mashed potatoes and a Cabernet wine sauce.
Like my short rib, the filet and the sauce were wonderful. I was actually a bit disappointed that I didn’t order this. The potatoes on the other hand were less than stellar. They were VERY salty and a bit thick. A nice creamy potato puree would’ve been nicer. Seeing that this didn’t come with any vegetables, we probably should’ve ordered some carrots or creamed spinach for the table.
Mom is a big fan of duck, so she went with the Duck Two Ways. The two preparations are a roasted duck breast and duck confit. It comes with a celeriac puree, roasted chestnuts, kumquats and a port jus.
As Mom cut into the duck breast, she commented that it was very rare. Duck is supposed to be on the pink side, but this was a bit much. She asked the waiter if it was typically served this rare, to which he quickly responded “oh wow, no” and took the plate away. The manager came over to apologize and shortly there after she was brought a new dish. This time the duck was cooked perfectly. I’m not a huge fan, but I tried it and it was really good! A+ for customer service Yachtsman, A+.
Lastly, R ordered the Calico Bay Scallops appetizer for his entree. They were more than happy to accommodate this in a larger entree size. The scallops came in a “Chowda” sauce with oyster crackers, fennel, capers and chorizo. Anything with chorizo sounds good to me!
This dish was the clear winner at the table. Go figure…the seafood dish at the steakhouse wins.
So I have mixed feelings about Yachtsman. Some things were great, some were mediocre and some were disappointing. I wish this was more of an “a la carte” steakhouse where your order your cut of meat then get various sides for the table.
I think I will definitely go back and give it another try, but maybe stick with the NY Strip Steak and a bunch of sides. Those Roasted Brussel Sprouts with fondue and Asian pears sound ridiculous! Why didn’t I order those???
Have you eaten at Yachtsman Steakhouse?