Are you ready for a magical adventure? Prepare to take your taste buds on a whirlwind journey as we explore the new dining spots, Eet and Summer House on the Lake at Disney Springs. We've got the inside scoop on Moonlight Magic dates and even some tidbits about Disney's adored toiletries. But hold onto your hats, because we've also got an exciting tale about our chance encounter with Dave Bautista. And just when you thought that was enough, we're taking you with us on our upcoming trip to Disney World where we're set to experience the Fantasmic dining and Hollywood & Vine.
You've been asking, and we've been listening. We're diving into the hot topics of Disney World and Disneyland, unraveling some rumors and unveiling the latest updates. Are your beloved Disney products facing the axe? Not anymore! We also shed some light on the improvements to the mobile food ordering app, and discuss the shift in the "Capture Your Moment" photo session at Magic Kingdom. But there's been a Muppet-sized hole in our hearts and we're not afraid to say it - we miss our furry friends. We'll be venting our concerns over their potential absence from the Christmas celebrations.
In our final act, we're unveiling the latest medals for the 2024 Run Disney Springtime Surprise Weekend. Get ready for some member-exclusive Disney Vacation Club spaces at Walt Disney World and join us as we dream up the ideal location for a member lounge at Magic Kingdom. But that's not all, we're also serving up updates from Disney's Animal Kingdom, Typhoon Lagoon, and Hollywood Studios. As the curtain falls, we take you on a culinary journey to Jaleo by Jose Andres, where we indulged in some delectable Spanish cuisine. We're still dreaming about those croquetas de pollo and jamón... and you will too!
Are you ready for a magical adventure? Prepare to take your taste buds on a whirlwind journey as we explore the new dining spots, Eet and Summer House on the Lake at Disney Springs. We've got the inside scoop on Moonlight Magic dates and even some tidbits about Disney's adored toiletries. But hold onto your hats, because we've also got an exciting tale about our chance encounter with Dave Bautista. And just when you thought that was enough, we're taking you with us on our upcoming trip to Disney World where we're set to experience the Fantasmic dining and Hollywood & Vine.
You've been asking, and we've been listening. We're diving into the hot topics of Disney World and Disneyland, unraveling some rumors and unveiling the latest updates. Are your beloved Disney products facing the axe? Not anymore! We also shed some light on the improvements to the mobile food ordering app, and discuss the shift in the "Capture Your Moment" photo session at Magic Kingdom. But there's been a Muppet-sized hole in our hearts and we're not afraid to say it - we miss our furry friends. We'll be venting our concerns over their potential absence from the Christmas celebrations.
In our final act, we're unveiling the latest medals for the 2024 Run Disney Springtime Surprise Weekend. Get ready for some member-exclusive Disney Vacation Club spaces at Walt Disney World and join us as we dream up the ideal location for a member lounge at Magic Kingdom. But that's not all, we're also serving up updates from Disney's Animal Kingdom, Typhoon Lagoon, and Hollywood Studios. As the curtain falls, we take you on a culinary journey to Jaleo by Jose Andres, where we indulged in some delectable Spanish cuisine. We're still dreaming about those croquetas de pollo and jamón... and you will too!
There's two new restaurants to try in Disney Springs, as Eat and Summer House on the Lake open their doors. Moonlight magic dates are announced and starting soon. There's big news about our beloved shampoos and lotions, and this week we share our experience at Haleo by Jose Andres. This episode 171 of the Mickey File Podcast.
Speaker 2:And we're back. It's another episode of the Mickey File Podcast. I'm Scott, and with me here is my lovely wife Karen. Hello everybody, two weeks from yesterday.
Speaker 1:Yeah, merry Christmas, I know Happy.
Speaker 2:So we're recording. It is the sixth day of Hanukkah, yes, so this will come out on the last day of Hanukkah, yes, and I'll do my best, brookita and I, everybody.
Speaker 1:Good job, baby. I'm very proud of you for that. We've been together 26 years and I know one line of the poem Of the prayer yeah, that. So, speaking of that, the well it didn't light, it turned on the menorah with my mother tonight. It's the first time we have said the prayer together in probably at least 30 years.
Speaker 2:I don't want to be like sacrilegious, but it just hit me about how weak the Hanukkah story would be if they'd had electricity in their head. Ooh, the electricity lasted for eight days. I'm going to hell. When you said you'd be heard in the bottom like, oh my God, it's not even candles.
Speaker 1:Well, okay, but it's a really cool menorah thing she has I know.
Speaker 2:I know. It's been a long, two days.
Speaker 1:I know she can't have actual candles there anyways.
Speaker 2:No for sure. So happy Hanukkah to our friends that celebrate Hanukkah.
Speaker 1:Yes, been a good Hanukkah? I think so.
Speaker 2:I don't know. I I wasn't even real sure what day we were on because I haven't met home to light the candles, so I haven't seen it.
Speaker 1:I know, I think there's only one night I haven't lit the candles because we weren't here.
Speaker 2:Yeah, I guess, like the first night, we weren't here.
Speaker 1:No.
Speaker 2:Second night or the second night? Yeah, okay, we were in Hebo, true.
Speaker 1:Yeah.
Speaker 2:Hey, we met Dave Bautista.
Speaker 1:We did. That was amazing. Your acts Talk about the coolest guy.
Speaker 2:Super nice, right. So nice. Like it was not like a Comic-Con, like give me what you got, sign it Okay Next. Great. Like he actually had a conversation with everybody coming through that line.
Speaker 1:I know it was so cool Recorded a little clip for us, took some pictures. I got a hug from him, by the way, it was a really good hug. Oh, I'm sure, and he is not at all as tall as I thought he was gonna be.
Speaker 2:No, but still a big dude.
Speaker 1:Oh, he's still a big dude, but way super cool.
Speaker 2:Yeah, yeah, super nice guy and, by the way, super good bourbon.
Speaker 1:Yes, and we had to go back, buy more after his suggestions.
Speaker 2:Here, here, never done this before, but I'm shooting for a sponsorship, so try Devil's River Bourbon. It comes in a small batch. Let's see barrel strength. Right, there's an agave which is so smooth. Even Amanda Lam would like it.
Speaker 1:And a cinnamon.
Speaker 2:Yeah, and a coffee, oh the coffee. Yes, Coffee flavored bourbon. They're all really good Right.
Speaker 1:And then he gave suggestions as far as mixtures.
Speaker 2:Yeah, like cinnamon one with ginger beer.
Speaker 1:Yep, which we end up going in buying that in ginger beer. And then the coffee with Baileys, which we already have the Baileys We'd already. Then we had to go buy the coffee one.
Speaker 2:The coffee one tasted like the Patron that I guess they don't make anymore.
Speaker 1:That is correct. They don't make anymore, which we still have some of that.
Speaker 2:Yeah, I know, but probably better.
Speaker 1:Yeah, it was very good.
Speaker 2:Yeah, so you know, dave, you're here in town. Yep, hit us up, we'll sponsor, we'll do ads for you, exactly.
Speaker 1:I think we just did one.
Speaker 2:It's a product I believe in.
Speaker 1:Yes.
Speaker 2:Now, it was super cool meeting him and, like I said, he did a little video for us. I might throw it in here somewhere, like right here.
Speaker 1:So while you guys are here, I got a question to ask you how far I could find you Big toast yeah it was super cool, like he didn't have to do that.
Speaker 2:No, he's a big ol' actor. He could have been like. No, I don't do like home videos for people.
Speaker 1:Exactly.
Speaker 2:No, he was super cool about it.
Speaker 1:Uh-huh.
Speaker 2:So it was a fun night.
Speaker 1:It was a fun night.
Speaker 2:And if you're ever in Tampa, swing by Gaspar's, the one in Temple Terrace, gaspar's patio bar and grill, not the one in Ybor City.
Speaker 1:Right.
Speaker 2:Different owner.
Speaker 1:Ours is the original.
Speaker 2:Yeah, two more pressing issues. Yes, so I guess we have news. Oh, we have a trip coming up.
Speaker 1:We do Like Friday.
Speaker 2:Yeah, like Friday.
Speaker 1:By the way, can't believe the wait list came through on Friday for Friday. That's how we end up going over on Friday because originally we were going over on Saturday.
Speaker 2:Yeah, I mean it was Saratoga, so somebody got Beach Club or something, you know.
Speaker 1:Yeah, that's true.
Speaker 2:Somebody was walking, a reservation, and Ah, you're probably right. We lucked out.
Speaker 1:Yeah, so we're headed over Friday, yeah, and then we're doing Saturday, we're doing Do you have a Hollywood. Dine's Uh-huh on.
Speaker 2:Saturday and we're doing the Fantasmic thing. Fantasmic dining, I believe so Probably if we don't cancel it, but probably we're doing that on Saturday night too.
Speaker 1:Correct Saturday late afternoon to go into that. Yeah.
Speaker 2:Got a Mickey's very merry On Sunday. On Sunday this can be fun. It is, we like, overbooked this weekend because when we did it all Monday we were leaving for a cruise for four days Right, which has ended up not happening Only cause we moved it back a month.
Speaker 1:Right and turned it into a week.
Speaker 2:And turned it into a week and saved money.
Speaker 1:Yes.
Speaker 2:Life hack. Yeah, yeah, so we got a busy weekend.
Speaker 1:We do.
Speaker 2:I'm sure we'll see some people.
Speaker 1:Yes, I'm sure we will.
Speaker 2:Okay, well, that's just everybody's up to speed now. Ha ha, ha, ha ha. That's what we've had. Going on Hanukkah bars and getting ready for a trip, there we go, boom. That's the week in a nutshell. Yup Updated our iPhones, in case anybody's curious, I know had to buy all new cables because we didn't have any charging cables that aren't lightning.
Speaker 1:Well, right, we had some, but not enough to go like in the cars and everything, no right.
Speaker 2:There's another life hack. Be prepared if you're buying a new iPhone. Your case won't fit, your cords won't work.
Speaker 1:Right, because they changed from lightning to USB-C.
Speaker 2:Yeah, yup, that's a European union thing. They demanded that everybody use the same charging.
Speaker 1:Oh, really yeah Okay.
Speaker 2:So, for whatever reason they well I know why because USB-C is used for a lot more than just charging phones. Yes, so that's why Apple had to change them.
Speaker 1:But I'm okay with that.
Speaker 2:I'm fine with it now.
Speaker 1:Yeah.
Speaker 2:I do have 85 lightning cords, including one brand new one, right here on my desk.
Speaker 1:Are you still need it for your iPad? Ipad and for your.
Speaker 2:Air Buds, air Buds, air Buds, yep. So anyway, there's first world problems. I got a brand new phone and my cords don't work.
Speaker 1:But the phones are sweet.
Speaker 2:They are. They're pretty cool. I mean, you think like, yeah, it's the same software, they're gonna be the same. They're not the same. They're pretty cool. Yeah, pretty nice, I don't even have taken a picture yet. I can't wait for that.
Speaker 1:Yeah, that my first picture was a silly picture. All of a sudden I went. That was my first picture.
Speaker 2:Yeah, I'm pretty sure I have not. I did, oh, I did. What did you take? Picture of this huge iguana? The look, our Cassondo, my big brother, my best friend, my uncles. Thanks another guy. Oh man, I'm right.
Speaker 1:This guy's got the uploadingsoftestR exempel.
Speaker 2:Liked.
Speaker 1:Reading.
Speaker 2:Yeah, the biggest fake graph. I mean what to do you know how my uncle was in a потер等一下. Well, guys.
Speaker 1:Okay, it was more curious than anything.
Speaker 2:Yeah, okay, well, enough of that. Ha ha ha. What do you got for news?
Speaker 1:All right, though Disney buys the formula for H2O Plus products and will continue supplying them to Disney resorts and cruise ships.
Speaker 2:So, first of all, like didn't they announce like eons ago that they were getting rid of them, but they like never disappeared.
Speaker 1:Right, well, they said that's gonna.
Speaker 2:they're stopping, yeah, like when we run out, but apparently there was a boatload.
Speaker 1:Well, yeah, but all the stores, in the actual stores, that all of them were gone like boom.
Speaker 2:Yeah, well, right. That's like when they announced Splash Mountain was closing, right, and everybody bought all the stuff and then it was open for three more years Right, and no merchandise Right. But that's like the best news we've gotten from Disney.
Speaker 1:Yes. In like two years, because I love those products. Right, I love those products.
Speaker 2:I'm very happy. So maybe if they're doing that they'll get rid of the big ones in the showers. That kind of gross me out.
Speaker 1:Yeah, I know they do kind of gross me out and I don't. You don't have a way to like not deal with the pumpy thing in the showers, right, because like they're riveted in there.
Speaker 2:Maybe they'll like go back to regular.
Speaker 1:I doubt it, I doubt it, but it's a dream. I'm just happy that the lotion isn't going away in the body gel. That's my favorite, yeah.
Speaker 2:I like the shampoo yeah.
Speaker 1:But I'm just happy about that whole thing. I'm just happy that it's.
Speaker 2:I really don't like body wash. I don't feel like it comes off.
Speaker 1:Well, on this particular one, I do. It feels clean.
Speaker 2:I get it, I just always feel like it doesn't come off Anyway.
Speaker 1:Again. First of all problems.
Speaker 2:Why use bar soap? All right.
Speaker 1:Walt Disney World and Disneyland have updated mobile food orders in the apps for my Disney experience. For both Disney World and Disneyland, the my order screen now shows item photos and adds the ability to change the item quantity and make it easier to modify the items in the order.
Speaker 2:So they basically got their quick service mobile order app to be equal to what McDonald's and Chick-fil-A had like five years ago yeah, cool.
Speaker 1:Disney.
Speaker 2:IT.
Speaker 1:Hey, they're making progress.
Speaker 2:Okay, no, that's good, I mean, because it's kind of a pain when you want two coax, yeah. But I don't know, I mean like the last thing I mobile ordered was those sippers, those Donald's sippers, and I just ordered two of those. I didn't have to order like two separate ones, I just hit two. Well let's say that you've ordered, Because I originally had four and it was like no.
Speaker 1:Let's say that you would pick your order and I'm like, oh no, I want to get that two. It won't let you go back and change. Oh, you can do it. Right, I got you.
Speaker 2:So if you knew you wanted two bottles of water, you could order two. But if you ordered one and then went, oh, let's get two of those, you had to, I got it. You had to go all the way back through and order another one. Okay, well, that's just silly, right, so good.
Speaker 1:Or all of a sudden, you did the order and it came with onions, for example, for me, and you want to go take the onions off. You can go back and edit them.
Speaker 2:Now we're getting like way too complicated. I don't care, I don't care. So, but improvements I love to order like once a year.
Speaker 1:I know it's improvements have been made, yeah.
Speaker 2:Good, good for them.
Speaker 1:The capture your moment private photo session. Check-in at Magic Kingdom has moved the Liberty Square ticket office. I think it's a better spot because most of the people are doing it at the castle. Oh you mean getting the?
Speaker 2:photos Right. I don't even know where else you can do in a magic kingdom.
Speaker 1:Right, but actually the check-in was really funny, was it, sir Mickey's? But because they're doing work back there, when was it?
Speaker 2:Huh, it's not where we checked in.
Speaker 1:It showed it's Sir Mickey's, so they must have changed it in the past year or so.
Speaker 2:Yeah, because we did it. At front at the town's, At the town's Right by Tony's there.
Speaker 1:Right.
Speaker 2:Well, that's cool. Does that mean it's not gonna be an annual pass holder place anymore?
Speaker 1:I don't know I'll be really bummed if it's not.
Speaker 2:I mean to be honest with you. It's not like it takes up much space. It's literally a rolling kiosk at Animal Kingdom.
Speaker 1:Right, yeah, so it probably just is a section.
Speaker 2:There's never anyone in that annual pass.
Speaker 1:And I like it like that.
Speaker 2:I do too. Oh, because they like fixed our magic bands and stuff. Yeah right, away. They did all the guest service stuff there.
Speaker 1:Yeah, and no one ever there. I know we had to wait like maybe two minutes for the people in front of us to finish.
Speaker 2:Yeah, Right, so that's cool. Yep, bring back the Muppets.
Speaker 1:Exactly, bring them back. I really miss them.
Speaker 2:I guess they're not doing anything for Christmas, because I haven't heard.
Speaker 1:I have not heard anything either. Why are?
Speaker 2:they mad at the Muppets.
Speaker 1:All of a sudden, no, because the Muppets are at Jollywood nights.
Speaker 2:You can have them more than one place. I understand that, but I believe that's my rationale. Spoiler alert there's not just one Kermit.
Speaker 1:What.
Speaker 2:I mean there is, but he's like Santa they're never at the same place.
Speaker 1:at the same time, blink and he teleport somewhere else.
Speaker 2:He's like Genie.
Speaker 1:Oh, there you go.
Speaker 2:Yeah, I don't know. I don't know. I feel like they're hating on the Muppets right now, I know, even though they have come out with new T-shirts and stuff for them, which is really cool.
Speaker 1:But like in the Crocs, I know I got to make some Kermit. I know I know I know I got to make some Kermit Crocs. What I know and you have yet to, wear them.
Speaker 2:I'm hanging out waiting for you to do something, and now I've got Kermit Crocs. What? Just saying they're awesome. I haven't worn them yet, but they're awesome.
Speaker 1:They are pretty cool.
Speaker 2:Only thing that would make them better is if they were furry inside.
Speaker 1:Actually, that would be really funny. I think I saw that there were when there was a Winnie the Pooh one. If they're there this weekend, if so, I'm getting those.
Speaker 2:I like the ones that are fuzzy inside.
Speaker 1:I know All right. Summer House on the Lake at Disney Springs opens Thursday, december 14th at 11 am. You could tell it was pretty close.
Speaker 2:So this is like a chain place. I wonder if it's gonna be ridiculous like eat with a line outside the building. I don't know. I mean, honestly, the last time we were at Disney Springs which was what, two weeks ago, I mean, it looked like it was ready to open.
Speaker 1:Yeah, it definitely looked like it was ready to open, so that's cool. Now there'll be another restaurant at Disney Springs.
Speaker 2:Walls down, that's even better and walls actually been down like three weeks, yeah, but.
Speaker 1:I mean it's nice looking, at least from the outside it looks nice looking, it is.
Speaker 2:I mean, if we're being honest, it looks like everything else in that area. But I mean there's, you know that's okay too.
Speaker 1:Yeah, still looks kind of open and airy-ish yeah for sure yeah. Medals have been revealed for the 2024 Run Disney Springtime Surprise Weekend, which is April 18th through the 21st. It's the Neverland 5K, the Adventure Out there, 10k, the Akuna Matata and Myler in Stitch, ohana Challenge.
Speaker 2:What is the surprise?
Speaker 1:I don't know, it's just that's what they call it.
Speaker 2:Yeah, I know, but I mean like it's the same three races every year, so that's not a surprise. It's the same time every year, so that's not a surprise.
Speaker 1:Well, this one actually started like two years ago. This one was a fairly new one.
Speaker 2:Okay, so maybe two years ago.
Speaker 1:I think it was a springtime surprise, and now they just kept it going as they realized how popular it became.
Speaker 2:Okay, I just wondered.
Speaker 1:There you go and we have friends who are gonna be.
Speaker 2:I don't care that much, I just wondered.
Speaker 1:Yeah, so the medals are pretty cool looking, especially the Neverland one.
Speaker 2:Yeah, it was cute. All right DVC news. Yeah, here it is. That all there is. Right now. Dvc is planning more exclusive spaces for members at Walt Disney World, working to bring in more exclusive like member lounge things around the parks. So Animal Kingdom and Hollywood would be fantastic.
Speaker 1:That would be fantastic. And Magic Kingdom obviously, because there's really only one at.
Speaker 2:Tell you where I wanted it Magic Kingdom.
Speaker 1:Where.
Speaker 2:Got the perfect spot picked out.
Speaker 1:Let me hear.
Speaker 2:Aunt Polly's at Tom Storrier's Island. Oh, that would be really cool. Boom, drop that.
Speaker 1:That would be really cool.
Speaker 2:There it is. It's a space that I can't remember the last time it was actually used.
Speaker 1:Yeah.
Speaker 2:So set us up right there. I'll sit on a rocking chair and drink free soda and play checkers all day.
Speaker 1:It's actually a great idea.
Speaker 2:And instead of Oreos and Cheez-It's we could get fried chicken. I would pay for that fried chicken If it's still good. I mean, it used to be good. Yeah, Again. I can't remember the last time it was open.
Speaker 1:Right.
Speaker 2:Disney Vacation Club Villa refurbishment schedule. In 2024, they're going to be doing Hilton Head Boardwalk and Vero Beach. 2025 will be Bay Lake Tower. Animal Kingdom Villas, both Kidani and Jombo, the Copper Creek Villas, Saratoga Springs Tree Houses which I'm excited about that one, I'm interested in that and Grand California, so lots upcoming. Yes, Saratoga Springs, the tree houses you know I want it to be Rustic E Cause it's tree houses out in the forest.
Speaker 1:Yeah.
Speaker 2:You know, I mean I think you could do lighter than what you have now, right Color scheme and furniture at all. But yeah, I have a feeling and I think from what I've seen, I'll be okay with it. It'll look like the cabins.
Speaker 1:Yeah, I have a feeling they're going to have a similar look.
Speaker 2:Cabins and full waterness like that look Right and I'm okay with that Cause those look pretty cool. Can't wait to stay in one of those.
Speaker 1:I know I'm very excited about that.
Speaker 2:So hurry up and announce a date so I can get it rescheduled.
Speaker 1:Yeah.
Speaker 2:Here's the big part is Moonlight Magic for 2024 has been announced, at least through August, so far. Yes, so this one is going to be at EPCON on January 25th. Are we there then?
Speaker 1:We are on our cruise.
Speaker 2:Oh, that's right, we're on our cruise 20 to the 27th. Yeah, early registration for that one is January 9th. General registration is January 11th. So if you're staying on property, you get the ninth. Yeah, the second one is California Adventure on January 19th.
Speaker 1:January 29th I'm sorry, january 29th.
Speaker 2:General registration is December 19th. So next week Yep, disney's Animal Kingdom. On February 27th Early registration February 1st, general registration February 8th. Then the fourth one is going to be another EPCOT one on March 1st. That is a Friday, I'm told yes, so that's interesting.
Speaker 1:It's the only first Friday I've ever seen that's not been like a Tuesday, Wednesday, Thursday.
Speaker 2:Yeah, yeah, early registration for that one is also on January 9th, so I guess once they fill up the January 25th one, they'll open the March 1st one, or whatever. Do them together, you have a choice. They're doing them all at once.
Speaker 1:Yeah, you have a choice of what date you pick.
Speaker 2:Yeah, general registration for that one will be then on February 15th, so early registration is early.
Speaker 1:Yes.
Speaker 2:Now, does early registration stay open? No, once that actually no. They sell an X number and then they close it.
Speaker 1:Right, it's basically a Q and it fills it the same way. So the only email.
Speaker 2:Yeah, gotcha Right. After that, you've got one. I'm not gonna go through early registrations, I just wanted to do January, so you've got Disney's Animal Kingdom on April 23rd. I'll give you the 22nd, which is Earth Day, and the 20, what 6th anniversary of Animal Kingdom. Just to be cool. Unless you think the whole world's gonna be there for Earth Day on the 26th anniversary? I don't think so.
Speaker 1:I don't know, but I've never seen them do one on a Monday, but I've also never seen them do one on a Friday.
Speaker 2:Yeah, no, that one just seemed like it was like too perfectly set up. Yeah, I know Not to do it, that's weird, yeah, anyway, that's just me looking for patterns and consistency. Then there is Disney's Typhoon Lagoon on June 4th and July 11th, and then the last one scheduled so far, disney's Hollywood Studios on August 27th 2024. Yep, so there you go. A lot of them already, eight seven of which are in Florida, groovy.
Speaker 1:Groovy.
Speaker 2:That's it for news. That's all I got.
Speaker 1:That's all I got. There's not been a ton of news. Yeah, christmas time?
Speaker 2:Yeah, so not this past weekend, but the weekend before we went to Haleo with our friend Michelle we did. Kind of a Last, just kind of a Just about like just in the afternoon. We're like hey, there's three of us, let's go to Haleo.
Speaker 1:Yeah, and I was able to get a reservation. Yeah.
Speaker 2:There were some things that she wanted to try, and that one is a perfect one. I don't think that's a good place for a solo to eat.
Speaker 1:No, we did see a couple solo eaters there, but they kept bringing them a ton of food.
Speaker 2:Maybe if you're like into spending, you know, 150 bucks a person or how much was the crazy, yeah. So maybe if you're into spending $100 to $250 for a single person to eat and you want to get like the tasting menu or the paella right, then maybe you know, and I guess they had some regular right. Jose makes large plates too, but the like tapas menu, which is what they're really known for, right? I don't think you wouldn't get a good variety with one person.
Speaker 1:No, because the quantities you couldn't eat, I mean there's so much.
Speaker 2:The quantities were like made for three people.
Speaker 1:Yeah, they really were, for sure, everything divided pretty well by three, yeah.
Speaker 2:And we didn't leave hungry. No, we didn't order a ton for three people.
Speaker 1:No, we ordered like five or it was like 30 bucks a piece. Yeah, I think we ordered like what? Two or three each.
Speaker 2:Yeah and right, didn't we get out of there, for it was 30 a piece. That's what it was right? Yeah, I think, including the tip, it was 30 a piece.
Speaker 1:It was like 37 a piece with tip yeah so A and you had an actual drink.
Speaker 2:Yeah, so we actually, but that didn't get divided three ways.
Speaker 1:Right, the last part was I mean with she Like 37. I said 37 with tip and she just gave me 40 because she says that he's it's a round number. God, ha, ha, ha ha.
Speaker 2:But it was not expensive? No, not, so it's weird when you look at the menu.
Speaker 1:By the way, the menu's daunting.
Speaker 2:The menu's daunting. Yeah, there is a lot on the menu.
Speaker 1:Yeah.
Speaker 2:My one and only knock is, when you order something at least I felt like for us we weren't sure what we were gonna get. Yes, there are a couple of things that we talked about and did not order because I had heard about them. So the cheeses? Right, there is a what is it called? Quatro queso or something, right? So I had heard this on another podcast, the Disney dad's podcast. Actually, they had gone to this restaurant the guy and his wife one of the hosts and his wife and they ordered the quatro queso, because the Mexican restaurant they go to near their house has a three cheese queso dip, right? So they thought, ooh, four cheeses, cool, right? No, that one is. Here's four pieces of cheese, oh, really, yeah, yeah, yeah, it's four chunks of cheese, yeah. So I'm sure they're very good cheeses.
Speaker 1:I'm sure they are, but I like them.
Speaker 2:At least didn't want pieces of cheese.
Speaker 1:No, we wanna. I mean, we know what cheese tastes like. We want other stuff.
Speaker 2:Yeah. So that was yeah, we didn't do that Right what we did get. So we ordered the chorizo e merico de melota, which is cured pork chorizo from the legendary free range acorn fed black footed e merico pigs of Spain 18 bucks Very, very thinly sliced chorizo on like a charcuterie board kind of thing. When it came out, man, it was delicious.
Speaker 1:It was good, but it almost looked like.
Speaker 2:That's the ham. Oh, okay, so we also got the hamon serrano Now, all right. So the chorizo I did not expect it to be like that thinly sliced, like it came out like thinner than pepperoni sliced. Yes, that's not a complaint, no, we just didn't expect it. So I it was delicious. So we had also ordered the hamon serrano 24 month cured serrano ham 13 bucks.
Speaker 2:I did not go with the four year old, 48 month cured ham the old ham that's our friend calls it, because that was $40 an ounce and we paid 13 for half as old, so that, like I am used to, serrano ham because that's what they put on Cubans at the good Cuban places around here Cuban sandwiches. But this stuff was like so good. But this stuff was like super, super thin sliced.
Speaker 1:Looked like more like prosciutto Prosciutto, thank you or like capicola, one of those you know, that's what it looked like on the plate or whatever, and probably tasted like felt like I know, but it was kind of stretchy like prosciutto is. Right, but it was good. It was delicious, 100%, yeah. It's just not what. When it came, the presentation of it was not at all what we expected.
Speaker 2:Yeah, just way thinner. Like to meet the guy that sharpens their meat slicer. Pan con tomate toasted slices of crispy bread brushed with fresh tomato. It was like a liquid. It wasn't really like a salsa.
Speaker 1:No.
Speaker 2:But it was almost like tomato pasty. Yeah, I mean not that thick, no, it was more liquidy with chunks of tomato in it.
Speaker 1:It was delicious and it was really good right, really good. And it came as six pieces, which was perfect. Yeah, because we each got two.
Speaker 2:Yeah, like I think the chorizo had like 12 pieces, I think the ham had like six pieces.
Speaker 1:And I think it was set up for three people.
Speaker 2:Yeah, and they didn't adjust the prices, so it's not like they went. Hey, there's three of them out there.
Speaker 1:Right, let's make it divisible by three.
Speaker 2:Yeah, no, no. So I think three is the number.
Speaker 1:Yes, three is the number.
Speaker 2:It's a magic number.
Speaker 1:You're gonna do that.
Speaker 2:We had croquetas.
Speaker 1:We did.
Speaker 2:There they are Right. We got the croquetas de pollo, traditional chicken fritters. We also got the croquetas de jamón, which is a traditional ham fritter. Yes, so Michelle wanted the chicken ones. The waitress suggested the chicken ones. They were super good and came on the coolest little chicken plate.
Speaker 1:And they had the little grooves for the croquettes. Yeah, which is it was adorable.
Speaker 2:It was. It was very cute. The ham ones just came on a plate Right, however one. You did get cheated.
Speaker 1:I did get cheated because I cut mine open and it was shaped. It was in the shape of her croquette. I opened it. It was completely empty. Yeah, I don't know how they did that. They fried air.
Speaker 2:Yeah, I don't know how they did it. They literally deep fried air. I don't know how it happened, but it will say that the breading was very tasty. It really was. It really was. Those were really good. So I got the ham ones, because I've had a lot of ham ones. Like every Cuban restaurant in Tampa has ham croquettes.
Speaker 1:Right.
Speaker 2:So if they don't have stuffed potatoes and I don't eat double grabs, then I will get those sometimes to go with my sandwich, Right, and so I wanted those. We did not leave any of those on the table no Of both of them. They were really really good. Highly recommend those croquettes.
Speaker 1:Yes.
Speaker 2:And I think the last thing we got I cannot find on the menu again.
Speaker 1:It was near the beginning.
Speaker 2:Maybe it was a Spanish omelet and it is called the tortilla de patatas, spanish omelet with potato and onions. I either do not know what a tortilla is or I don't know where it was missing from this omelet.
Speaker 1:Yes, I would agree.
Speaker 2:So maybe tortilla has more than one meaning. I'm not sure. Right, it was a good omelet. It was, we all agreed, the weakest thing that we had Right and there wasn't anything wrong with it. And it would have been great at like 10 30 in the morning with a cool Bloody Mary and Actually, yes, it would have been great with that. Yeah, but I mean it just. It literally was just an omelet with potatoes and onions in it. It was really good, just not anything like. Also, I think it was the last thing we ate.
Speaker 2:Maybe not the last thing we came, but it was definitely the last thing we ate. Yes.
Speaker 1:I think it was towards the end, though, yeah.
Speaker 2:So it was a little bit of a let down after everything else. Yeah, but it was very good, I enjoyed it. Yeah, the whole meal and the company was great, yeah, and then, you know, the check came and it was three of us under a hundred bucks. Yeah, we're like, well, what Right? Like it didn't feel right, we didn't overeat, but nobody left hungry. Right, we definitely could have ordered more. Like we ordered what we ordered and we're like, yeah, well, you know, we get through this, we'll go again. I mean.
Speaker 1:Right, Cause we even said she goes is there anything else? We're like, well, no, not right now. You can leave a menu here, yeah, but this way let's go. Let's get through this and see if we still want to get anything else.
Speaker 2:There's a million things on this menu that look good, right. Like I said, my criticism would be they were grouped Like you just don't know necessarily what you're getting. Yes, exactly Right. Maybe that's part of the surprise.
Speaker 1:Yeah, but.
Speaker 2:You know, yeah. So Maybe people wanting to know what they're gonna get, you know yes. Are just living in the past and need to get into the 2023, where you just get food brought to you. I don't know. Okay, I want to go back. Yes, so my only thing with it, like I said, like if it had been even two of us, we would have either had too much food or just a couple of things. Right, like, at least we got to try some stuff having three of us.
Speaker 1:Yes.
Speaker 2:You know, otherwise we would have gone in there, maybe gotten three things and, hey, you know what, it wouldn't have been 50 bucks for two of us, right, but you know it wouldn't have been as cool. The restaurant inside is really cool. Yes, like they have not an open kitchen, they've got like two or three, right you know. Like they've got one making salads and one making meat and one making I don't know what else.
Speaker 1:Well, the one was just making the paella.
Speaker 2:Well, yeah, yeah.
Speaker 1:Yeah, and every time they made, they completed a paella, they actually walked around and rang like some sort of gong or something or a bell.
Speaker 2:Yeah, it was a big. It was like ordering a kitchen sink.
Speaker 1:Yeah.
Speaker 2:I mean, the lights didn't flash, but they made a big production.
Speaker 1:Yeah, and it was a huge prey of paella. Now, in fairness, get back here.
Speaker 2:The cheapest paella is $130 and that's got just vegetables. Right, it says when you hear the bell, it's paella time. Our team will ring our famous paella cowbell every time a new paella is ready from our wood fire grill. Please allow up to 45 minutes of preparation time for all paella, so that is not something to order if you're in a hurry, right. But they had one with chicken, rabbit and artichokes, they had one with chicken vegetables and mushrooms, they had one of sepia sofrito and head on shrimp, one with seasonal vegetables and one with wild mushrooms, artichokes and a 32 ounce whole spare grilled ribeye $250 for that one. Now, in fairness, if you order that chuletón a la parilla, which is the 32 ounce Josper grilled ribeye served with confit pepquillo peppers, that is a $158 steak.
Speaker 1:Right, so that makes that paella only a hundred bucks.
Speaker 2:Yeah, not even $92 for mushrooms, artichokes, rice and Right Whatever.
Speaker 1:So that's actually a deal.
Speaker 2:Yeah.
Speaker 1:I mean in fairness. Yeah, I mean if you're doing a comparative pricing thing.
Speaker 2:Like. They have these tasty menus right. So they have the Jaleo experience, a tasting of the classic and traditional tapas in addition to some original favorites $100 per person. Right, add the hand carved Hamoni Bérico Debalota 5J to your Jaleo experience nine bucks a person. That's the stuff. That's 40 bucks an ounce. So yeah, you're not necessarily getting a lot of it, right. They have the eat like Jose embrace the sophisticated side of Spain with Jose's favorite selection of gastronomic tapas, featuring premium cuts of meat and our most luxurious bites For two or more guests 150 bucks a person. Then we have Spanish Sips had a specially selected pairing, especially selected Spanish wines and beverages. Or the drink like Jose enjoys somalia, a selected Spanish wines to pair perfectly with Jose's favorite tapas 65 bucks a person. The rest of the stuff is like All individual things.
Speaker 2:Yeah, like here's your plate All small plates, all very good from what we had. I mean, I don't imagine that we'd happen to pick the five best things on the menu. So yeah. Cause we didn't go real adventuresome.
Speaker 1:No, we're just like well, that sounds interesting. You all agree to that, you know, cause that's what we decided is we're just each gonna pick things, you know.
Speaker 2:But I want to go back there for sure. I also had it's kind of my dessert. I got the Herrez Old Fashioned. That is Contradiction. Bourbon, spanish, solera, brande, brande, cinnamon and Farnet Farnet, don't know, never heard of it. It was 16 bucks, which is pretty good price for an old fashioned at Disney. It was delicious, may be the best one I've had, definitely top three at Disney, top three.
Speaker 1:Okay.
Speaker 2:At Disney and, to be honest with you, about $10 less than what a lot of the resorts are charging for. Yes, their old fashions Right, you know that seasonal old fashioned at.
Speaker 1:Enchanted.
Speaker 2:Rose is 26 bucks Right. Spend the same old fashioned seasonally for like five years, definitely three years.
Speaker 1:And they did just have just a bar there right Inside of it, Mm-hmm, full bar. Well, I mean, just like a bar you could just go up to right. Oh, it looked like it was actually a?
Speaker 2:Yeah, I think right when you came in, on the left there was a bar. It was a little bit confusing just walking in and out because there were things that looked like bars that were actually their kitchen.
Speaker 1:Yeah, and then they had another bar which is like I think that was like a chef's thing, where they had it all around, but because there was actual silverware and plates there too.
Speaker 2:Yeah, so yeah, yeah.
Speaker 1:But I'd like to see if we just go to the bar and have a drink and maybe get one, one or two of the tapas. That would be a nice little.
Speaker 2:It has not been a particularly difficult reservation to get. No, like it has been showing up every time. We've looked for reservations for the last while. Right, and to be honest with you, we just kept skipping it because, oh, it's small plates and they're 18 bucks and it's gonna be a fortune and it turns out it's not Right now that we know that.
Speaker 1:Yeah, Right.
Speaker 2:The iced tea was really good too, like it wasn't just iced tea, it was like Can you remember peach?
Speaker 1:Yeah, I think she said it was a peach. Yeah, really good, Because Michelle and I just had water.
Speaker 2:So yeah, no, it was really good. Whole thing was good. Server was good. Yeah, the atmosphere was cool, like it was fancy, but not like Not too fancy. No, like you didn't have to behave, you could have a good time in there.
Speaker 1:Right.
Speaker 2:Loved the decor, like the location. It was close enough to the parking lots and parking garage and Right, so it was good. I like it. I'll be back.
Speaker 1:Because it's basically right across from Splitsville.
Speaker 2:Yeah, yeah, so like right by the whatever that garage is Lime down there, right.
Speaker 1:Well, actually, it's actually the closest to the strawberry, but orange Orange is right there.
Speaker 2:Yeah, that one.
Speaker 1:Yeah.
Speaker 2:And not too far from the surface lot, like five minutes from the surface lot. So if you're coming that way, right, so there we go. Yeah, that was Haleo. That was Haleo. I recommend two thumbs up. Do snaps in Z formation. Ha ha, ha, ha, ha, ha ha ha. No, that was like the coolest new experiences we've had in a while and we've been to some different places lately and that was a very cool, like unexpectedly cool.
Speaker 1:Yeah.
Speaker 2:Not at all what I expected, and better than I expected, yes.
Speaker 1:I 100% agree with exactly what you just said.
Speaker 2:Yeah, all right, that's going to wrap it up for this week. You can find the podcast anywhere. You find podcasts, which you probably already know because you're listening to us. But if you want to tell a friend about us anywhere, including on YouTube, through YouTube music or whatever it is that YouTube's doing now, youtube podcast, okay, if you just go look for the Mickey file channel, it's all right there.
Speaker 1:Okay, cool.
Speaker 2:Yeah, Facebook we're the Mickey file improvement district. Instagram we're at Mickey file underscore podcasts and our email address is mickey file podcast at gmailcom. Goodbye.
Speaker 1:Night everybody. Thank you so much, thank you.