Victoria & Albert's - Picture Trip Report

[michele2042]

Just tonight we were able to secure reservations at V&A on the first night of our Disney vacation. We will be meeting our son and his girlfriend (have never met her!) they live on the opposite side of the country from us.
Never thought we would be able to get the reservation because it's less than 3 months but my husband said why not try and it worked. Gotta love a husband like that.
We are so looking forward to the trip to meet up with our son and his girlfriend and this will be the perfect start!
Loved being able to see the pictures and read the review. Thanks!!

[Minniespal]

Fantastic photos

[Disney Fanatic2]

They are so tiny they are almost pointless. And if they are that small how many courses do you get?

[tiggr33]

Originally Posted by Disney Fanatic2

They are so tiny they are almost pointless. And if they are that small how many courses do you get?

The courses being small is the point. Just big enough to fully taste and enjoy the course, but not so large you are completely full for the next course. By the end of the meal you are stuffed. V&A is far from pointless. It by far ranks as one of the best meals I have ever had. When I was there earlier this year, there were 6 menu courses, plus the amuse bouche (which was 4 separate items in our case), plus 3 bread & butter courses, plus the candy plate, plus a cranberry orange loaf for the next morning.

[MrsWendyLady]

I have never been to the V & A.

That being said, POINTLESS!?!?!?

(Oh, yeah, wait....if they think it is pointless, they won't go...if they don't go, it will be easier for me to get a reservation...hmmm....)

Yep, its pointless, by golly!

Thank you for the beautiful review and STUNNING photos.

Did the sommalier check in with you and ask your preferences for wine or were the pairings just sent out?

[ehagerty]

I can't address all of the recent posts in the time I have today, but in response to the wine pairing question.....

The menu you receive contains all of the wine pairings proposed - preselected by the team that day to most complement the course. However, you are not limited to what appears on the menu. If you are adventuresome - or would like to request a $100 with commensurate upgrade in pairings, they are more than ready, willing and able to accommodate. Also, if you don't care for Reisling, for instance, you can have a conversation (as simple as "something else", or a detailed, educational discussion on the alternatives) about substituting that particular pairing.

To give you some idea of how talented and accommodating this restaurant and service team are, here is a picture of Israel Perez (one of two people who manage the wine cellar) giving me a tour of his cellar.

V&A Manager, Israel Perez, touring his wine cellar:





It is not a great artistic photograph because of the limited space, but this picture contains a thousand words:
1. He was enthusiastic by someone who cared about wine.
2. He enjoys sharing his passion for wine
3. He understands, time permitting, that customers may be interested in seeing his wine cellar.
4. Wine cellars build recently look a lot more like a closet than the romantic picture I had in my head from the French movie at Epcot
5. That some bottles of wine in his cellar are priced at $11,000 - or more (the one in his hand).


I was fascinated by all of his commentary:
1. You can never tell by how the customer looks who might order such a bottle (usually ordered by the most unassuming looking people).
2. How he and Chef Scott travel to evaluate and learn from peer restaurants around the world.

I could go on and on - and will, when I have more time.

[ehagerty]

I may create a separate thread for this meal, but wanted to share the most interesting dish of this meal:

Not sure what is in the little pitcher.....






....but it makes for very cool presentation






.

[TDC Nala]

I want to see the V&A photos by the lady on the cruise with the big honkin camera.

What the heck are those yellow things in the steamy bowl? If they are eggs you lost me

Just wanted to note that as of June 1st 2009 there were no flatbreads on the menu at California Grill

They're back as of June 4. The oven has been fixed.

[adsrtw]

Your pictures are beautiful. Simply amazing! I can't wait to hear about your second visit. Did you do the wine pairing again? My opinion on the contents of the little pitcher ~ liquid nitrogen? Makes sense?

[mgcgoose]

I think this is the place that we ate at when I was in 7th grade-around 1987-and I was old enough to apprieciate it then. I didn't like everything on the menu, but I was willing to try everything. My parents had the "Gold Key" plan then and had TS for breakfast, lunch and dinner. At 33 now, the food looks amazingly delicious.

Melanie

[ehagerty]

Originally Posted by TDC Nala

I want to see the V&A photos by the lady on the cruise with the big honkin camera.

What the heck are those yellow things in the steamy bowl? If they are eggs you lost me

Were you on the cruise?

Although the complete report will follow, at some point, here is a picture of one component of the dish, after the cloud evaporated:






I think the "yellow things" are melon balls, maybe off-color on your screen - or were you looking at somewhere else on the picture?

In any case, they provided me with a complete list of everything they served, which I will locate and have beside me when I start posting!

.

[ehagerty]

Originally Posted by adsrtw

Your pictures are beautiful. Simply amazing! I can't wait to hear about your second visit. Did you do the wine pairing again? My opinion on the contents of the little pitcher ~ liquid nitrogen? Makes sense?

We did elect the wine pair again - I say "we" because DS turned 21 on this day and he was able to help me with it. Israel's team also provided a list of all the wines they paired, so I will have that as well when I start posting pictures.

Liquid nitrogen makes sense, but it has been a long time since I took chemistry!!

[ehagerty]

Originally Posted by mgcgoose

I think this is the place that we ate at when I was in 7th grade-around 1987-and I was old enough to apprieciate it then. I didn't like everything on the menu, but I was willing to try everything. My parents had the "Gold Key" plan then and had TS for breakfast, lunch and dinner. At 33 now, the food looks amazingly delicious.

Melanie

I hope you get to visit again, soon!

[TDC Nala]

I was on the cruise, you have pictures of me. Mostly in restaurants and booze tastings.

You are right - melon ball. Obscured it looked like maybe a quail egg. They've snuck quail eggs in on me before - I hate eggs.

[adsrtw]

Originally Posted by ehagerty

We did elect the wine pair again - I say "we" because DS turned 21 on this day and he was able to help me with it. Israel's team also provided a list of all the wines they paired, so I will have that as well when I start posting pictures.

Liquid nitrogen makes sense, but it has been a long time since I took chemistry!!

I would be on the floor after 6 glasses of wine, so sharing sounds ideal. I can't wait to hear about it.