Results 1-10of 10 Reviews
November 17, 2007
From journal Anniversary Trip
February 16, 2007
This is a table service restaurant located in the Canadian Pavilion of the World Showcase at Epcot. This is a steakhouse, and they are very popular, so it is a good idea to make reservations as soon as you can. I loved the ambience here. As the name implies, it is like dining in a cellar. There is low light and a lot of wood.
To start out, the server brings bread to the table. They provide three types. I know one is white bread and one is pretzel bread, but I don't remember the other one. For an appetizer, my husband got the vine-ripened tomato stack with shiitake mushrooms, wilted spinach, and balsamic reduction. He said that it was very good. I got the Canadian cheddar cheese soup with smoked bacon and Moosehead beer. This is very good! It is especially good if you dip your pretzel bread into it.
For an entree, my husband got the 7 oz. filet mignon glazed with maple barbecue sauce and accompanied by cream cheese mashed potatoes. I think he liked it, but it probably wasn't the best steak he's ever had. Usually if he has a wonderful steak he'll rave and rave about it, but he didn't say much about this one. I got the 14 oz. New York strip steak with sauteed leeks, frisee, and roasted Yukon gold potatoes, and finished with veal demi glace. This was, of course, too big for me to finish, but it was very good!
For dessert, my husband chose the berry buckle, and he thought it was very good! I had the crème brulée sampler, which included vanilla and maple crème brulée. I enjoyed it very much!
I could see where this would be a great place to have a romantic dinner, except for the fact that the tables are very close together. You can't really have much of a private conversation. Our service was very good, and as I said, the atmosphere was very nice. We were on the Disney Dining Plan, so this meal cost us two table service credits. We would definitely eat here again.
From journal My First Trip to Disney World!
June 29, 2006
From journal Visiting Walt Disney Port Orleans French Quarter
August 31, 2005
We had reservations (highly recommended) and were seated within minutes. Our hostess told us we would be dining in Alberta, Canada, and proceeded to give us some trivia facts about that area, which was neat.
Our server, Claude, came over to introduce himself. Let me tell you, he was an outstanding server that made our experience at least twice as great. See if you can get one of Claude's tables if he's still around (he's on the International College Program). Claude described the menu in appetizing detail.
The dinner menu currently includes:
14-oz NY Strip Steak
Mushroom Filet Mignon
7-oz Filet Mignon
20-oz Grilled Prime Rib-Eye Steak
Herb-crusted Prime Rib
Grilled Pork Tenderloin
Free Range Chicken
Canadian King Salmon
Pacific Coast Halibut
I ordered the mushroom filet mignon, which was absolutely delicious. It was so tender that I barely needed my knife. It was complemented with wild mushroom risotto that melted in my mouth. I paired the entrée with the St. David's Bench merlot. I'm not a wine expert, but I enjoyed that also.
For an appetizer I enjoyed the Canadian chedder cheese soup (the only item to be on the menu since the restaurant's opening in '82). For dessert I had the maple crème brulee, which was nothing less than heavenly.
Of all the restaurants on WDW property, this is the one that I would recommend highest. Be prepared to spend a little money, but it's worth it.
From journal The Magic of Disney - A Guide to the World
North Grafton, Massachusetts
February 14, 2005
From journal Walt Disney World
by Lilly Avila
October 11, 2004
It has four areas representing various Canadian places.
From journal Orlando Getaway
Saint John , New Brunswick
April 27, 2004
From journal Orange Lake Country Club
June 22, 2003
From journal Orlando Family Vacation
by Barber E. Lane
Lake Forest, California
July 18, 2002
The Le Cellier Steakhouse is located in the Canada Pavillion in Epsot Center just to the right as you enter the World Showcase from Future World. The restaurant is designed with lots of woods, stone walls, lower ceilings than in most restaurants, clean-cut lines, and is very inviitng. It almost takes on a cave (albeit very nice cave) or wine cellar look. It is on the lower level of the pavillion next to the garden area.
They serve lunch and dinner and the menu emphasizes steak, steak salad, steak sandwich, prime rib, and broiled steaks. The steak we had for dinner was fork tender and succulent. The food item most remembered however was their Black Diamond Cheddar Cheese Canadian soup. It was served with an interesting display of bread sticks and flat breads. The soup was so tasty that upon talking to our cheerful personable waitress and inquiring if there was any cookbook for sale to get a copy of the recipe for this soup, she appeared minutes later with a hand-written, by the chef, recipe for us to take home. What service! I have subsequently made this soup for guests and get rave reviews each time.
We saw other diners being served desserts that looked absolutely wonderful, apple bread pudding with cinammon ice cream and the real chocolate "moose". Our waitress, now known by first name, encouraged us to return another day just for dessert if we'd like. And so we did.
Upon our return, we asked to be seated at our prior waitresses table and she remember us and stated, "I bet you're back for the chocolate "moose". We asked for one serving which we planned to share (it is a bit pricey for dessert) and were promptly brought two servings which we were told was one serving split into two. Ours however was the same size as everyone else's that we could see. The chocolate "moose" is presented on a artistic respberry sauce that was delicious. There were small shortbread type wedges accompanying it. It is very rich, very chocolatey, very smooth, and very delicious. My son and I agreed that we would repeat our experience upon our next trip to Disney World.
From journal So Much To Do, So Little Time - A Week With Walt
Vancouver, British Columbia
April 29, 2002
From journal Honeymoon in Florida