hereforthechurros
Here for the spring rolls too
- Joined
- Dec 26, 2017
EPCOT: The Journey Continues
From here things picked up nicely food-wise. It was blazing hot so we made our way to Via Napoli for a mid afternoon cool down and lunch. On the way we grabbed a bag of caramel corn from Karamell Kuche to take back with us since it was open and we wanted some free caramel smells!
We didn’t wait at all for our ADR at VN which was a welcome change from past experience here. It was odd to see this normally bustling space so empty and quiet.... but it was also kind of great. We started with white sangria and prosciutto and melon app. What used to be elegant slices of cantaloupe draped in prosciutto are now chunks of cantaloupe and honeydew with prosciutto over some arugula. They could have at least dressed the greens, but the melon was juicy and the prosciutto was quality. Next our son ordered the kid’s margharita while we shared the small carciofi pizza which is white pizza with artichoke, fontina, mozzarella, and truffle oil. Pic from TripAdvisor:
The crust was perfectly charred and chewy as always while the artichokes were tender and the mozzarella was fresh and creamy. I didn’t detect any truffle, but this pizza was lights out. Definitely a must try! Kid even scarfed his entire pizza.
After the perfect cool down and a real meal, we were feeling re-energized to hit a few more spots before relaxing at the hotel for a bit. First stop was the Hops & Barley for the carrot cake with warm cream cheese icing and the Heavy Seas AmeriCannon APA. The carrot cake was fresh, warm, genuinely tasty and went well with the beer. Love the small pours for just a taste.
Next stop was Les Halles to bring treats back to the room. We went with the palmier, creme brûlée, and an eclair. Full and hot, we walked back to Swan to relax in the room before heading back to Epcot for the night. In case you’re wondering, we forgot about all these treats until days later. Pro tip: do not try to save caramel corn (it turns soggy/chewy) or creme brûlée (the sugar crust just dissolves into a runny mess)
From here things picked up nicely food-wise. It was blazing hot so we made our way to Via Napoli for a mid afternoon cool down and lunch. On the way we grabbed a bag of caramel corn from Karamell Kuche to take back with us since it was open and we wanted some free caramel smells!
We didn’t wait at all for our ADR at VN which was a welcome change from past experience here. It was odd to see this normally bustling space so empty and quiet.... but it was also kind of great. We started with white sangria and prosciutto and melon app. What used to be elegant slices of cantaloupe draped in prosciutto are now chunks of cantaloupe and honeydew with prosciutto over some arugula. They could have at least dressed the greens, but the melon was juicy and the prosciutto was quality. Next our son ordered the kid’s margharita while we shared the small carciofi pizza which is white pizza with artichoke, fontina, mozzarella, and truffle oil. Pic from TripAdvisor:
The crust was perfectly charred and chewy as always while the artichokes were tender and the mozzarella was fresh and creamy. I didn’t detect any truffle, but this pizza was lights out. Definitely a must try! Kid even scarfed his entire pizza.
After the perfect cool down and a real meal, we were feeling re-energized to hit a few more spots before relaxing at the hotel for a bit. First stop was the Hops & Barley for the carrot cake with warm cream cheese icing and the Heavy Seas AmeriCannon APA. The carrot cake was fresh, warm, genuinely tasty and went well with the beer. Love the small pours for just a taste.
Next stop was Les Halles to bring treats back to the room. We went with the palmier, creme brûlée, and an eclair. Full and hot, we walked back to Swan to relax in the room before heading back to Epcot for the night. In case you’re wondering, we forgot about all these treats until days later. Pro tip: do not try to save caramel corn (it turns soggy/chewy) or creme brûlée (the sugar crust just dissolves into a runny mess)
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