- 7 months ago
"Food Wars" host Joe Avella and David McDaniel, a travel agent specializing in Disney destinations, visit Anaheim, California, to find the best restaurant in Disneyland California Adventure Park and Disneyland Park. They'll be visiting four locations in just one day to see what the theme parks have to offer. This is "Food Tours."
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00:00Food Tours Disneyland Resort.
00:03Unfortunately, Harry could not make it this trip,
00:05but I have David, the Disney expert,
00:08and you're going to take me to some of the best restaurants
00:10this park has to offer.
00:12Yes, so today we are starting in Disney California Adventure,
00:15specifically at the Avengers Campus.
00:18And in restaurant number one, we are headed to Pym Test Kitchen.
00:21Nice. Let's do it. Let's do it.
00:23All right. Dude, this is a big taco.
00:30Look at the size of this thing. Yeah, this is huge.
00:32Clearly our food went through the Pym particle,
00:34so let's dive in.
00:36We're going to start with the humongous taco salad.
00:39This is loaded with romaine lettuce,
00:41coated in a chipotle ranch, then topped with chicken,
00:44corn, bell pepper, cotija cheese, and avocado.
00:47Let's do it. Here we go.
00:53All right, first bite was mostly shell, but that's a good shot.
00:56You did? All right, I got to go in for another bite.
01:01This is a fantastic idea.
01:02Mmm.
01:03Okay, so the whole reason with this thing is like,
01:05something to do with Ant-Man.
01:07Yeah, so...
01:08And Ant-Man, his whole thing is he makes things bigger or smaller.
01:11Yeah, so we're at Pym's Test Kitchen.
01:13Yeah.
01:14Named after Hank Pym, who we know as the Ant-Man.
01:16Okay.
01:17And then they discovered this Pym particle technology,
01:19which, as you saw, the pretzels inside went in small
01:22and turned big.
01:23Yeah.
01:24They're sort of playing with that with all the food.
01:25Gotcha.
01:26So you're getting wacky sizes,
01:27things that are usually small or big.
01:29Yes.
01:30And it's great.
01:31I would have suggested against calling this a taco salad.
01:33Just call it a big taco.
01:34That's what it is.
01:35I mean, it's a tostada, but like in a much more fun way.
01:38Mine has like a very generous helping of meat and avocado and cheese.
01:42Yeah.
01:43The avocado is fresh.
01:45I love how crispy the taco is.
01:47This might be a salad as a kid.
01:48I would have even eaten this salad.
01:49I was a dad.
01:50I'd be like, hell yeah.
01:51Dude, this is really good.
01:52Yeah.
01:53I like how flavor wise, like with the sauce, like it's, it's, it's surprisingly consistent.
01:57Yeah.
01:58For a bite.
01:59So other places, like I'm sure you've been at Chipotle or those big burrito places.
02:02And if you like bite the wrong area, you get to just rice or something.
02:05Yep.
02:06Most frustrating thing.
02:07This, I have to say, they have spread out the toppings evenly.
02:09Yeah.
02:10I got everything on my first bite.
02:11I agree.
02:12Every bite tastes delicious.
02:13I'm going for one more.
02:14Sorry.
02:15This looks like all in my face.
02:17It's so messy, but now we have nachos.
02:20It's surprisingly holding up well.
02:22This shell is like really durable for how much stuff is in here.
02:26Mine is not.
02:27So clearly you are a much more experienced eater than me.
02:30Yo, man, I do this for a living, baby.
02:32Before we try the next thing, maybe we wash it down with a little proton punch.
02:36Yo, for real.
02:37I'm just, I was looking at this and I'm like, what's this got to do with Ant-Man?
02:39But Joe, check this out.
02:40Yeah.
02:41And this is like, that's like science.
02:42Yes.
02:43Science.
02:44Look at me.
02:45I'm doing science right now.
02:46I'm in the lab mixing and stuff.
02:47Afterwards, we can go to Pym Test Lab as well, but this is the proton punch.
02:50It's lemonade with a cherry puree and then topped with some boba and a grenadine filled
02:56pipette.
02:57There you go.
02:58I love grenadine.
02:59Who doesn't love an adult Shirley Temple?
03:01Here we go.
03:03Oh yeah.
03:04That's really good.
03:05Yeah.
03:06I'm a fan.
03:07The boba, it's in there somewhere, right?
03:09Yeah.
03:10I want, I want the boba.
03:11Yeah.
03:12Then give us like one of those boba straws to suck it out of there.
03:13All right.
03:14What I'm liking about this is that like, it has this almost like interactive feel to it.
03:19Right?
03:20Yeah.
03:21You know, so you're walking around the park, you're into this Marvel stuff.
03:22I assume.
03:23Yeah.
03:24You come here, you got a taco that's been Pym Particled.
03:25Yeah.
03:26Pym Particled.
03:27You got, you got this science-y one thing goes to the other drink.
03:30Yeah.
03:31The big kid in me or the kid at heart is very happy with this meal.
03:34I like that.
03:35I like that.
03:36Yeah.
03:37All right.
03:38All right.
03:39Now I notice, speaking of things that aren't the sizes they're supposed to be, this chicken
03:41sandwich here.
03:42Yeah.
03:43The cutlets are either too big or the bun is too small.
03:45Yeah.
03:46I think it's a little bit of both, which I love.
03:47This is the not so little chicken sandwich.
03:49So yours is the classic style.
03:51It's the chicken sandwich with a teriyaki and chili sauces with a pickled cabbage slaw on
03:57top served with crispy potatoes.
03:59Yeah.
04:00I noticed that the tater tots are regular size.
04:02Yeah.
04:03So Paul Rudd's going to get on that.
04:04Yeah.
04:05Imagine if they just have like one like giant.
04:07Tot.
04:08Tot.
04:09Just boom.
04:10It's right there.
04:11You do it with like a fork and knife.
04:12Yeah.
04:13Yeah.
04:14Or like a giant baked potato.
04:15But this, I prefer this.
04:16This is salty, crunchy.
04:17Oh good.
04:18So good.
04:19This is hilarious.
04:20Look at this.
04:21Look at the big thing in the small thing.
04:22Yeah.
04:23I'm even going at this.
04:24I'm just going to, I just like this, right?
04:27I'm going to be straight up.
04:29I don't really expect much from like theme park food usually, right?
04:33You just think like, yeah, I need something.
04:34Be more going there.
04:35But so far, like this is actually really good.
04:37This sandwich, like with this sauce, like, I think it'd be, I have to walk around for
04:41a couple of hours.
04:42Pretty stoked for this.
04:43Yeah.
04:44The slaw's the key here.
04:45You didn't get any slaw in here.
04:46I didn't get the slaw.
04:47I'm a picky boy.
04:48I'm like a five year old that eats like three times as much, but yeah.
04:51I think the slaw and the sauce is clutch.
04:54I don't know why you're going to join on that.
04:55Yeah.
04:56I could have done the sauces, but honestly, I love the portion sizes.
04:59Like if I was here with my friends or family, like I love just ordering a bunch and sharing
05:03it to get like a variety and getting to taste all the things.
05:06Honestly, I would love to get this taco to go and just be like walking around the park.
05:09Just like imagine like walking around, seeing some guy like walking around this.
05:12Just like, I'm following that guy.
05:14Right.
05:15Let's get to the bite.
05:16Yeah, this is good.
05:17I mean, I'll never say no to like one last top, but I know we have to pace ourselves
05:20because we have three more restaurants to go to after this.
05:23All right.
05:24I mean, I think, I think we're doing more eating today than any normal visitor of the
05:28park would do.
05:29Yes.
05:30What do you think?
05:31Yes.
05:32I would never encourage anyone to go and sit down and have four meals in one day.
05:35Well, we're not anyone.
05:37We are not anyone.
05:38So I'm stoked.
05:39Let's head over to the next spot now.
05:40All right.
05:41Not all heroes wear capes.
05:42You ready?
05:43Yes, I'm ready.
05:44All right.
05:45So leaving the world of Avengers Campus and that wonderful meal we had at Pym Test Kitchen.
05:50And now heading over to Pixar Pier, specifically Lamplight Lounge Boardwalk Dining.
05:56Well, look at this.
05:57Yeah.
05:58Wow.
05:59See this to me, it seems like it's almost the opposite of where we just were.
06:02We started with the Avengers superheroes, more of the modern movie franchise.
06:05Yeah.
06:06But now we got like the classic.
06:07There's Mickey on the thing there.
06:08Yes.
06:09Roller coasters.
06:10I mean, you say classic, but it's Pixar inspired and Disney did not purchase Pixar until 2006.
06:16Uh-huh.
06:17Guess how much Disney purchased Pixar for?
06:20Uh, I got another billion.
06:22Higher.
06:23Really?
06:24Much.
06:25Five billion.
06:26More.
06:27Six billion.
06:28Seven point four billion dollars.
06:30We are in the wrong business.
06:32Yeah, we are.
06:33That's fantastic.
06:34Oh yeah, they got the little lamp guy up there.
06:36Yeah.
06:37All right, here we are at Lamplight Lounge Boardwalk Dining.
06:43Downstairs, uh, and the patio downstairs as well.
06:45Yeah.
06:46That's Lamplight Lounge proper.
06:47And that requires a reservation.
06:48Have you been down there before?
06:49I have been down there.
06:50I actually preferred up here.
06:52I love the water view.
06:53Whoa.
06:54And I like some of the menu items specifically that you can only get up here.
06:58For you, my friend, you're going to get treated to those lobster nachos, which are people's favorite.
07:02I don't eat seafood.
07:03If it comes from the sea, it does not go on me.
07:05So I'm going to have the spotlight nachos, which is barbacoa.
07:08So no seafood at all?
07:09No seafood, no.
07:10So you can't, you can't have like fish either?
07:11I'm allergic to shellfish.
07:12And then because of that, my mom didn't like fish.
07:15So I just didn't grow up with fish.
07:17Right.
07:18And then we're also going to have the beef sliders.
07:20Ooh, and the, oh my God, so many.
07:22Oh my gosh, this is.
07:24Thank you very much.
07:25Oh my gosh.
07:26Uh, wow.
07:27I was not expecting the food to look like this.
07:28This looks fantastic.
07:29Yeah, it looks fantastic.
07:31I promise it's going to taste fantastic.
07:33We're actually going to start off with a plant-based option.
07:35Uh-huh.
07:36These are the cauliflower wings tossed in a kung pao spice sauce paired with spicy cucumber
07:41and topped with red bell pepper and green onions.
07:44Let's get in here.
07:45Here we go.
07:46Oh yeah.
07:47Oh wow, no silver.
07:48Alright, I'm doing it.
07:49Well, I heard wings.
07:50If you're doing it, I'm doing it.
07:51You have wings with your hands, right?
07:52Here we go, here we go.
07:53Yeah, we do.
07:54Yeah.
07:55Mmm.
07:56Whoa.
07:57Okay.
07:58I am a huge wing fan.
08:01I've never had cauliflower wings.
08:03Cauliflower I just sort of put in that broccoli category and so I don't do it, but I'm going
08:07back in for more.
08:08Like I would definitely order this off of the menu.
08:10Honestly, I'm the same about cauliflower.
08:12I really don't like it.
08:13I never have it, but they've dressed it up nicely to where I really get the sauce.
08:16That's sauce.
08:17It has like a really nice like spicy tang to you.
08:19Yeah.
08:20Yeah.
08:21Shall we move on to the beef sliders?
08:23Want to do the sliders?
08:24Alright.
08:25Yeah, I'm liking how these look.
08:26Bacon, cheese.
08:27And then a little pickle hiding underneath there.
08:30So let's give it a taste and see what we think.
08:34Mmm.
08:35Yeah, dude.
08:36The bun.
08:37The bun.
08:38The bun's really good.
08:39It's actually very good.
08:40Yeah.
08:41These are really good.
08:42I'm not always a fan of beer cheese, but this ale cheese, I really like.
08:46Mmm.
08:47And those grilled onions are nice.
08:49Three's really smart.
08:50It's not like a huge hamburger, right?
08:52It's a pretty smaller one, so I feel like it's a more manageable plate.
08:54Yeah.
08:55Cause you have to be thinking like, as good as this food is, like we're gonna go and walk
09:00around this park and do rides and stuff.
09:02You don't want to be like bogged down with too much weight of a big meal.
09:05A couple of these and get me on those rides, baby.
09:07Yeah.
09:08Whether you're here at night and you're sitting down for the end of the night to watch maybe
09:11World of Color or just take a break or a midday snack, as you say, refuel, recharge.
09:15Yeah.
09:16These were great.
09:17Let's move on to what some call the star of the show.
09:20Mine are the spotlight nachos with barbacoa.
09:22Yours are the lobster nachos.
09:24Uh-huh.
09:26Yours has a lobster cheese sauce in addition to the lobster meat.
09:28It's a lot of them.
09:29So that is one thing that I have never had because of my allergy, but anyone that I've
09:33ever brought here that's had that, they tell me they come back here every trip because
09:38of that specifically.
09:39Oh, wow.
09:40Precious on to enjoy this.
09:41Yeah.
09:42All right.
09:43Oh, yeah.
09:44Feel the lobster in there.
09:45Ah, the crunch of the chip.
09:47I'm going to get some more of that barbacoa.
09:49I swear I've eaten before.
09:51All right.
09:52Mmm.
09:53I'm getting heat.
09:54How is your spice level?
09:55Because I just got some heat and I like that.
09:57It's a decent spice.
09:58Yeah.
09:59What I like about this idea for lobster, lobster is like a lighter meat.
10:01Mm-hmm.
10:02Right?
10:03Again, it's almost like I could eat this and then finish a marathon.
10:05Me running a marathon.
10:06But if I was someone who ran marathons, I feel like I'd get this in the middle of the marathon.
10:10What am I talking about?
10:11Of course not.
10:12Yeah, there's some tall glass of milk.
10:13You know what I mean.
10:14It's light.
10:15It's delicious.
10:16Very flavorful.
10:17Yeah.
10:18Like the cheese is like the glue that holds the nachos together, right?
10:19Yeah.
10:20And normally you don't put cheese on lobsters.
10:21Those cheese don't really go together, right?
10:22That is true, but I think that's why they were so smart to do a lobster cheese.
10:25They're like owning that by being like, we are going to not only put cheese on it, but it's going
10:29to be elevated lobster cheese.
10:30Mmm.
10:31I mean, they look beautiful.
10:32Yep.
10:33I actually had nachos at the airport on the way here yesterday.
10:35Yeah, how did they compare?
10:36And I couldn't finish them.
10:37Yeah, how did they compare?
10:38They were terrible.
10:39Soggy chips, though, right off the bat, every chip, that crunch, that fresh, crispy chip,
10:45there's not a soggy chip in there.
10:47Yeah, really smart.
10:48They really piled it on there with the toppings, too, right?
10:50Yeah.
10:51They're really generous with the portions there.
10:52Mm-hmm.
10:53Okay, so here's me right now.
10:54I'm really enjoying the vibe.
10:55I'm enjoying chilling here.
10:56Yeah.
10:57But I feel like a park like Disney, most people come here and they're like, yo, we've got
11:01to hit everything.
11:02No time to stop.
11:03Yeah.
11:04To me, sitting down and having like a nice meal, it seems like counterintuitive to what
11:07people come to theme parks for.
11:09It does.
11:10And I coach people all the time to think of everything at Disney, Disneyland Resort.
11:16The food in itself is an attraction.
11:18Yeah.
11:19If you're enjoying one sit-down meal a day to stop, to have a good meal, then you're
11:23missing out on potential fun.
11:25Yeah.
11:26Also, being on your feet all day, just to sit down for a moment, it feels really, really
11:30nice.
11:31So, a midday lunch break is my favorite meal, and then that way at the end of the day,
11:34I can fill up on the churros and the sweets and I know how much room is left.
11:37Yeah, yeah, yeah.
11:38Well, you know what?
11:39I'm going to pace myself because we have two more amazing restaurants.
11:41We have to sadly leave California Adventure, but we don't get to go back to the hotel quite
11:46yet because we are going over to Disneyland and we are headed over to Tiana's Palace.
11:51Let's do it.
11:52Let's do it.
11:53All right.
11:54What do you say we take the Disneyland Railroad over to New Orleans Square?
11:56We should take the train to everything, man.
11:58This place is huge.
11:59Yeah.
12:00This is big and my feet are tired.
12:04All right.
12:07Disneyland Railroad.
12:08Fun fact.
12:09What do you got?
12:10This was one of the original attractions open on opening day, July 17th, 1955.
12:14The train.
12:15The train, yeah.
12:16Okay.
12:17Many things have changed over the years, but this has been here for guests to enjoy since day
12:20one.
12:21On a big eating day like today, I am very happy to digest in comfort on an attraction.
12:26I mean, enough people ride this a year.
12:28Guess how many people ride this a year?
12:30Ride the train?
12:31Yep.
12:32A year?
12:33A year.
12:34Two billion.
12:35More.
12:36No, wait, no.
12:37Not that.
12:38Not billion.
12:39What?
12:40It's in the millions.
12:41Four million.
12:42Six point six.
12:43That's nuts, dude.
12:44It's one of the more popular trains.
12:46Yeah.
12:47Well, this is great.
12:48Yeah.
12:49Welcome to New Orleans Square.
12:51I love how the weather just, like, suddenly got better.
12:53Yeah.
12:54I love it.
12:55Next stop, Tiana's Palace.
12:57All right.
12:58Here we go.
13:00Hello.
13:01I know this cornbread's gonna be so good.
13:03And then, um, I guess a muffaletta sandwich?
13:06This is the red beans in your rice.
13:07Oh, wow.
13:08And three more.
13:09Great.
13:10Can I do the chicken and the macaroni and cheese?
13:13No coleslaw.
13:14Great.
13:15And then, um, we'll each take, uh, the gumbo with the chicken and sausage.
13:23Oh, thank you.
13:24Great, thanks a lot.
13:25All right, let's go.
13:26Ready?
13:27All right.
13:28Looks good.
13:29Let's go get a seat.
13:30Okay.
13:31A lot of options.
13:32What are we going for?
13:33Yeah.
13:34All right.
13:35So, definitely want to start with the gumbo.
13:36This is your first gumbo?
13:37I've never had gumbo.
13:38This will be my first gumbo.
13:39Great place to start.
13:40Okay.
13:41How are you doing?
13:42First we buy.
13:43Yeah, I'm getting a little bit of everything.
13:44Yeah?
13:45Okay.
13:46Yeah.
13:47Oh.
13:48Yes.
13:49Oh.
13:50That sausage is perfect.
13:51Dang, I don't want to bite this here.
13:54Mmm.
13:55This is very good gumbo.
13:56We did a Best Gumbo New Orleans episode, uh, last year.
14:00Yeah.
14:01And what I want to say is, like, flavor-wise, this definitely captures the spirit of New Orleans
14:05gumbo.
14:06Nice.
14:07Right?
14:08Great flavor.
14:09The sausage is perfect, but what makes a good gumbo is taking seemingly different,
14:14all types of different ingredients and spices and put all together to make something that's
14:17just, like, you really can't describe, right?
14:19It's, like, it's flavor maximalism, I guess, right?
14:21I think that's why I avoid it.
14:23Usually, I see seafood in gumbo, and I associate gumbo with seafood.
14:27So, here, to have chicken, andouille sausage, the rice, like, I love all these things.
14:32Out of curiosity, where did you have gumbo in New Orleans?
14:35Uh, well, one of the places I went to was Dookie Chase, which is Leah Chase's restaurant,
14:39the person who inspired the Princess and the Frog.
14:42Yeah, Princess Tiana, excellent.
14:44This is inspired by the gumbo they do there.
14:46This isn't, like, an exact recipe.
14:47Nice.
14:48Let's say it is flavorful, it's delicious, a healthy portion, and a good homage to what
14:52they are doing in New Orleans.
14:54I think, uh, Princess Tiana, uh, did everyone proud.
14:58Anything else you wanna try?
15:00I mean, I guess, let's jump into this cornbread.
15:02Uh, very southern New Orleans.
15:04Uh, you like cornbread?
15:06I love cornbread.
15:07Yeah.
15:08Let's see.
15:09I'm just gonna take that.
15:11With the gumbo, this is nice.
15:14This is, like, really, really nice.
15:17You see why cornbread is so synonymous with spicy southern food?
15:21Yeah.
15:22Especially for gumbo.
15:23Like, to follow with just thick, creamy, sweet cornbread, right?
15:26Yeah.
15:27Back to back?
15:28Yeah.
15:29Incredible combination.
15:30I mean, I pair cornbread with my chili, and this feels sort of chili adjacent.
15:33That's right.
15:34So this is, I thought this might be, just by looking at it, dry, but, like, it's buttered
15:38cornbread.
15:39Like, you can really get, like, a buttery flavor without adding any extra butter.
15:42Yeah.
15:43All right.
15:44We veered off on our entree.
15:45What'd you go with?
15:46I went with the muffaletta.
15:47Okay.
15:48So, as you can see, the meats.
15:49We've got mortadella, salami, ham, little aged cheddar in there, and they have this olive
15:55relish.
15:56I know you're not the biggest relish guy.
15:57I'm not.
15:58So I went ahead for this one, but also, I'm really looking at some bread, man.
16:00I was gonna say, that's the one thing I am jealous of, because they actually have
16:04that bread flown in from New Orleans.
16:06Incredible.
16:07I can't wait to hear what you think about the bread.
16:09That's true.
16:10When you chew, I'm gonna go in for a bite of the half-spiced chicken.
16:16What I really like about this, the olive relish really brings out the flavors of all the meat
16:22together with this delicious bread.
16:23Nice.
16:24It's really fantastic.
16:25I can see it's getting a slice of this and walking around.
16:27I mean, obviously, we're sitting down in a restaurant, but this muffaletta would just
16:30be great to have on the go.
16:31Really delicious.
16:32How's the chicken?
16:33Oh.
16:34Yeah?
16:35It's so good.
16:36I mean, this skin, the spices, the char, it could be a little crispier, but honestly,
16:45the flavor is spot on.
16:47Mmm.
16:48And the beans and rice, they got ham in here, so it has a savory beans and rice flavor.
16:54Oh, that's spicy.
16:55Was that a New Orleans thing?
16:56Did you have that?
16:57Yeah, absolutely.
16:58Oh, yeah, absolutely.
16:59Beans and rice showed up on just about every plate, right?
17:01Yeah.
17:02Yeah, it was very popular there, so.
17:03And chicken, but a lot of, like, Creole-inspired seasoning.
17:06You know it.
17:07Yeah.
17:08I mean, that's where it's from.
17:09Incredible fried chicken.
17:10I would say get the cornbread no matter what you get, because everything has a nice heat
17:13to it, nice spice to it.
17:14Yeah.
17:15You want to finish with the cornbread.
17:16I feel like, overall, the cornbread, the gumbo, the muffaletta, like, what a great way
17:20to celebrate not only the person that Tiana was based off of, but the first black Disney
17:26princess herself.
17:27I think they did Tiana proud, and this food is a fantastic celebration of that.
17:32So great.
17:33In my opinion, no meal, New Orleans or otherwise, would be complete without beignets.
17:38And lucky for us, they have them here on the menu.
17:40Have you had beignets before?
17:41I have had beignets before, and usually the beignets I get are mint julep bar.
17:46They're like the Mickey Mouse beignets.
17:47Yeah, I was going to say, at first I was like, oh, these aren't shaped Mickey-wise,
17:50but these are the ones that they made in the movie.
17:52Yeah.
17:53The beignets are still canon.
17:54Yeah, they're canon.
17:55So you have two beignet options here.
17:57Let's go for the classic one.
17:58Okay, I'm going to grab this one.
17:59Grab it.
18:00Alright.
18:01And I think, what is this?
18:02Drizzled with honey, I think.
18:03Oh, dude, yeah.
18:06Mm-hmm.
18:07Yeah.
18:08Ooh.
18:09I've never had honey on a beignet, have you?
18:11I don't think I have.
18:12It's very good.
18:13But the powdered sugar, amazing.
18:14Mm-hmm.
18:15This is so fluffy.
18:16So good.
18:17What I like about it, I mean, I love those Mickey beignets, but they are so coated in powdered
18:23sugar that it's very hard to eat without making a mess.
18:26I love that, like, I can eat this and I'm not making a mess.
18:31Wow.
18:32They designed these to perfection for snacking.
18:33I do like that.
18:34I'm going to get one more bite of this just because I'm shocked that I love that honey so much.
18:37Yeah, it's really good.
18:38Ah, don't fill up.
18:39I know.
18:40Right?
18:41According to itinerary, we've got at least one more spot to go to.
18:43One last spot to go.
18:44Let's do it.
18:45Let's go.
18:46Alright.
18:47A little Alien Pizza Planet.
18:49Ah, I know this.
18:50Do you have any room left for food?
18:52I think I could go for a few bites of pizza.
18:54Last spot.
18:55What are we doing?
18:56Alright, Alien Pizza Planet, inspired, of course, by Pixar's Toy Story.
18:59What's good here?
19:00I mean, they're famous for their jumbo slices.
19:02So, I mean, cheese or pepperoni.
19:04Also, let's do some garland bread.
19:06Yep.
19:07And then we'll do an alien macaroon, or as they like to say, macaroon.
19:11Like several O's.
19:12Yeah.
19:13The movie, The Aliens and the Vending Machine.
19:15Uh-huh.
19:16And they always would go, like, ooh.
19:18And so, even though it is a macaroon, macaroon to get that, like, IP of the aliens in there.
19:23You're saying macron instead of macaroon?
19:25Well, it's different.
19:26This is a macron, so it's that, like, French-style cookie with the filling.
19:29Oh.
19:30But they're saying macaroon because of the aliens doing that in the movie.
19:33I thought both are macaroons.
19:34Uh-uh.
19:35Nope.
19:36Is that right?
19:37One's macron, one's macaroon.
19:38Huh.
19:39Learn something new every day.
19:40I guess so.
19:41We've been eating all day.
19:42That's what we're here to do, so let's get some slices.
19:43Alright.
19:44What did we start with?
19:45Pepperoni or cheese?
19:46This pepperoni would be what I would normally get, so I want to start with the pepperoni.
19:48Great.
19:49Let's do it.
19:51Yeah, alright.
19:52That's good pizza.
19:53Mm-hmm.
19:54This reminds me of something, but I can't pin it.
19:57It makes sense that they wanted to do a pizza place somewhere, and they have a pizza place in the Toy Story universe.
20:02Yeah.
20:03We've hit a lot of different restaurants today, right?
20:04Yeah.
20:05And I think that, like, from a theme park perspective of volume, pizza makes the perfect sense, right?
20:09Yes.
20:10And the price point is family-friendly, you know?
20:13So, if you had a lot of kids, you're probably not going to Lamplight Lounge.
20:17Is this the only pizza slice you're getting in the park?
20:20Um, no.
20:21I would say for families, this is the most popular because of the theming, but you can get one at, like, Red Roast Tavern if you're in Disneyland.
20:27Over at California Adventure, there's Boardwalk Pizza.
20:30But kid-friendly food, the Toy Story theme, this is really where people are probably coming to work.
20:34We're probably taking kids.
20:35This is also, like, right by the, this is the entrance or exit to Space Mountain?
20:38Uh, this is, yeah, the entrance to Space Mountain behind us.
20:41Yeah, who doesn't want to eat right after Space Mountain, right?
20:43Right.
20:44I recommend going on the ride first.
20:46Mm-hmm.
20:47I'm going to go in for some of this garland bread.
20:48I'm going to try it with the sauce.
20:50You're saying garland bread.
20:51Gar, garland bread?
20:53Garland?
20:54Garlon?
20:55What is that?
20:56Does that play on a character?
20:57Because garlic bread is garlic bread, but garland bread is out of this world, so it's just, it tastes better when you call it something else.
21:02Yeah, I think garland's kind of a bit of a reach for the bread, though.
21:05I feel like Disney could have come up with something a little better than garland bread.
21:07Like lightsaber bread.
21:08I mean, is that, I mean.
21:09No.
21:10They were mixing metaphors, yeah.
21:11Yeah, yeah, yeah.
21:12You got to stay in Toy Story land.
21:13Yeah.
21:14Out of the two slices, I definitely, I don't know about you, but I prefer the pepperoni out
21:16of the two.
21:17Yeah, same.
21:18Yeah.
21:19The pizza is perfectly serviceable of what it's supposed to be.
21:20Yeah.
21:21If I was a kid, as an adult, I'd be like, yeah, I want a slice of pizza, we're getting
21:23this.
21:24I don't know about the garland bread.
21:26I mean, I like it because it's giving me, like, Olive Garden nostalgia, like.
21:30No, he's not, excuse me, he's not even close to Olive Garden breadsticks.
21:34Not even, nowhere near it.
21:36It doesn't remind you of it?
21:37No, I could crawl out of a desert.
21:39Yeah?
21:40After being lost for 30 years, any person I'd bite that, I'd be like, Olive Garden,
21:43I'd be like, not a chance.
21:44No, okay.
21:45Nice try.
21:46But the real question is, this little snack we got over here.
21:48Yeah, yeah, this little treat here.
21:50What I think is the star of the show here at Alien Pizza Planet.
21:53Even though it is a macaron, we're calling it a macaroon because that is the sound these
22:00little guys make when they're in the vending machine.
22:01Okay.
22:02I mean, when I'm eating Mickey, I start with an ear, so I get the same rules as by the Alien.
22:06Yeah, let's go this way.
22:07Mmm.
22:08Wow.
22:09I was expecting it to be harder.
22:12That's so soft.
22:13Oh.
22:14Yeah.
22:15What's that filling?
22:17Soft and caramel.
22:18A little fudginess to it, too?
22:20Mm-hmm.
22:21I mean, it's a lot better than I thought it was going to be.
22:23I like it.
22:24It's got nice flavors to it.
22:25I want to just open it up and see what's it look like inside.
22:28Oh.
22:29Ooh.
22:30Yeah, you're right.
22:31Look at that fudginess.
22:32Yeah.
22:33And I thought the whole thing was going to be that cream, but it's not.
22:35Yeah.
22:36I'm going to get one more bite just to get that chocolate, because I didn't get it in
22:38my first bite.
22:40When you think of treats for kids, probably the top thing on mom and dad's list isn't
22:45macaroons and macrons, whatever we're calling them.
22:47Yeah.
22:48So the fact that they went for this over what you would think a traditional piece of cake
22:50or something.
22:51Mm-hmm.
22:52When I saw that, I was like, that's kind of weird.
22:53But actually, that's really good.
22:54That's really tasty.
22:55It is really good.
22:56It does sort of make me feel like a big kid when I eat things like this.
23:00All right.
23:01Well, this is a fantastic day of eating.
23:02I'm stuffed.
23:03Yeah, me too.
23:04Why don't we head out to Tomorrowland and digest and pick our favorite?
23:08Sounds like a plan.
23:09Let's go.
23:10All right, David.
23:11We went to four absolutely incredible restaurants today.
23:13I had a blast.
23:14Everything was delicious.
23:15We got to pick a favorite.
23:16But first, let's run down the list.
23:17All right.
23:18So in California Adventure, we went to Pym Test Kitchen.
23:21Yep.
23:22And Lamplight Lounge Boardwalk Dining.
23:23Yep.
23:24Here at Disneyland, we went to Tiana's Palace and Alien Pizza Planet.
23:28All fantastic.
23:29All would love to pop in next time I'm here.
23:31If I had to pick one, if I had to pick a favorite.
23:33I think I'm going to go at the Lamplight Lounge Boardwalk Dining.
23:36Look, all these places were great.
23:38The Lamplight Lounge, I mean, lobster nachos, those were really great.
23:41Also, your barbacoa ones were very good, too.
23:43Oh, so good.
23:44Sliders were a lot of fun.
23:45I thought those were delicious.
23:46And the view there was probably the best we had all day, right?
23:48Yeah.
23:49I really enjoyed it.
23:50What was your favorite?
23:51I think we are in complete agreement.
23:54For me, it is a no-brainer.
23:55Yes, yes.
23:56Lamplight Lounge Boardwalk Dining.
23:57I mean, the fact that I had cauliflower wings and actually enjoyed them.
24:01Yeah, that's right.
24:02That's a big deal.
24:03That is a big deal.
24:04And for me, that spotlight nacho, barbacoa, hands down, that was my favorite thing of
24:09the day.
24:10All right.
24:11We've got more stuff to eat tomorrow, buddy.
24:12You ready?
24:13Yeah, I've got to go rest up.
24:14How does this food show hosting agree with you?
24:15Oh, my gosh.
24:16I thought this was such an easy job.
24:17And now I'm like, oh my gosh.
24:18Not as easy as it looks, buddy.
24:19Not as easy as it looks.
24:20All right.
24:21We've got even more great stuff tomorrow.
24:22Great.
24:23It's fun.
24:24It's a great job.
24:25It's a great job.
24:26I think we've finally had to, you know, walk that way.
24:27It's a good job.
24:28Yeah, we are moving.
24:29It's a good job.
24:30We are moving.
24:31We're moving.
24:32Are moving.
24:33Watering.
24:34I think we've onlyå…ˆ to run the way to do this.
24:36It's a great job.
24:37It's a great job.
24:38Like a journey.
24:40I think we've lost everything.
24:41It's a great job.
24:42It's a great job.
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