[QUOTE=bosoxx65;1033266]There is one restaurant on the DDP, Capt’n Jacks that we’ll never go to again. The menu was bare bones, the food lackluster and the overall experience was just terrible.
And i have a hard time saying anything negative about Disney.
But they are just one example. There are a few more we’ve visited over the years that seem to be slipping into that pattern as well.[/QUOTE]
Cap’n Jack’s was the last place, other than Narcoossee’s, to offer lobster or lobster tails. They used to offer twin Florida lobster tails for a single table credit. My wife liked it, I felt it was merely passable. Since the lobster is gone and they don’t have any fried shrimp(:happy:mmm fried shrimp:happy:), I’m not going back. Especially when I’m only going to be taunted by the sight of Fulton’s throughout my meal.
Yes, Narcoossee’s still offers an official surf and turf entree as well as lobster tails nightly.
I’d soundly panned Nine Dragons a few years back, but I’m almost ready to give them another chance. Almost.
[QUOTE=delmarjohn;1033260] citricos I belive the menu was paired down a little…maybe even with the dining plan maybe disney on the high end restaurants should ,like the cruise ship does with PALO’s they should add a premium tag for 5-10 dollars a person,and bring back the more extensive menus
but on the other hand the families with kids probably like the paired down menus and savings that the dining plan affords them[/QUOTE]
Citrico’s had pared down, but they’ve added a few entrees over the 7-8 entree average in the past year or so. There is no reason to include a $5-10 upcharge for the signature restaurants because they already require guests to use two sit down credits (break even point is about $67). In fact, considering that the most expensive desserts are about $13 and they’ll charge $4 for a soft beverage, realistically the average price of an entree should be about $45, not $33. Either that or again include the appetizer because you’re using two credits and are only barely breaking even, if at all.
The pared down menus are good for families in that, the smaller choice makes for less indecision on the part of diners and by narrowing the menu, the kitchen staffs can focus on a limited palate instead of having to deal with 15 different entrees at once while trying to cook for 800 people over 6 hours.