By Debbie Boehm<\/p>\n
When my husband and I planned our April 2012 trip to Walt Disney World we chose to stay at the Polynesian Resort and made one dining reservation \u2013 breakfast at Kona Caf\u00e9.\u00a0 The last time we had stayed at the Polynesian was in 1994 with our three children and we were looking forward to revisiting the resort.<\/p>\n
Our reservation was for breakfast on Sunday morning at 9:30 am.\u00a0 We arrived, as suggested, 20 minutes before our scheduled time and were promptly seated five minutes early.\u00a0 Although the restaurant was busy it was quiet and cozy.\u00a0 I was so torn between Tonga Toast and Macadamia Nut Pancakes but went with the Tonga Toast.\u00a0 After all there are pancake houses close to home and I can get anything I want on a pancake there.\u00a0 So I ordered the Tonga Toast bacon and pineapple juice.\u00a0 This is one of the few places that still serves pineapple juice.\u00a0 Coffee was brought to our table along with a plate of butter and syrups.<\/p>\n
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When our server brought the Tonga Toast to the table I knew I had made the right decision.\u00a0 Two inch thick sourdough bread stuffed with bananas, battered and deep fried and then rolled in cinnamon sugar was pure heaven.\u00a0 Fresh strawberry syrup complemented the taste and brought a smile to my face.\u00a0 A wedge of fresh pineapple was the perfect touch to complete the plate.\u00a0 There\u2019s no way to describe the explosion of flavors when you take that first bite.\u00a0 It\u2019s a perfect balance between the toast and the fruits \u2013 a tropical taste sensation.<\/p>\n
Several nights later, with the weather not cooperating, we found ourselves looking for a place to have a sit down meal for dinner and decided to see what the concierge could do for us.\u00a0 As luck would have it there was an opening at 5:30 for dinner at Kona Caf\u00e9!\u00a0 This worked perfectly as we were reluctant to leave the hotel in the rain.<\/p>\n
Once again, off we went to the restaurant to be early for our reservation.\u00a0 Having heard about the Lapu Lapu for months from friends I had to have one.\u00a0 When the drink arrived it was an entire pineapple carved to be the vessel for this delicious tropical rum drink.\u00a0 I was pleased that my friends were right and the drink was absolutely outstanding.\u00a0 The Lapu Lapu contains Myers’s Original Dark Rum and tropical fruit juices served in a fresh pineapple topped with Bacardi 151 rum.<\/p>\n
My husband and I decided to split the Pot Stickers as an appetizer.\u00a0 The perfect appetizer for sharing was four wok-seared Pork and Vegetable Dumplings with a creamy Soy-Ginger Sauce.\u00a0 They were very tasty and for people who like pot stickers they were perfect.\u00a0 A small cutting board with bread and honey butter was brought with the appetizer.\u00a0 Delicious, light and airy the bread is a little sweet.<\/p>\n
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For my entree I chose the Teriyaki-Style New York Strip, a Sirloin Strip grilled with Pineapple Teriyaki Glaze served with Sticky Rice and Stir-fried Broccolini.\u00a0 However, I asked for mashed sweet potatoes to be substituted for the rice.\u00a0 Substitution was not a problem at all.\u00a0 I ordered the steak medium rare and it was cooked perfectly.\u00a0 Although a steak knife was brought to the table I could easily have cut the steak with a butter knife. The mashed sweet potatoes were smooth and creamy and seasoned beautifully with maple syrup.\u00a0 Portions sizes for the sides were just right.<\/p>\n
My husband\u2019s choice for his main course was the Kona Coffee-rubbed Pork Chop which is grilled and served with Mashed Sweet Potatoes and seasonal Vegetables.\u00a0 If I say that he was ready to gnaw on the bone would that tell you how delicious that pork chop tasted?\u00a0 He also sampled my steak which he said was amazing.<\/p>\n
To order dessert or not?\u00a0 Well, of course, I just had to have the Banana Chocolate Cr\u00e8me Brule\u00e9.\u00a0 Oh, my goodness, banana cr\u00e8me brule\u00e9 covering a layer of chocolate with a swirl of dark chocolate and half of a banana caramelized to top it all off!\u00a0 Who could resist?\u00a0 Not this dessert lover!\u00a0 When I say this was the best cr\u00e8me brule\u00e9 I\u2019ve ever had, you have to believe me.\u00a0 The little crunch of the sugar coating and the creaminess of the cr\u00e8me brule\u00e9 combined with the touch of chocolate made my mouth water.\u00a0 Accompanied by delicious coffee this was the perfect ending to our dinner.<\/p>\n
My advice to those considering Kona Caf\u00e9 for an ADR while on vacation at Walt Disney World\u2026.I would say just do it!\u00a0 Two meals in one week at the same restaurant was something we\u2019d never done but we just might have to do it again!<\/p>\n","protected":false},"excerpt":{"rendered":"
By Debbie Boehm When my husband and I planned our April 2012 trip to Walt Disney World we chose to stay at the Polynesian Resort and made one dining reservation \u2013 breakfast at Kona Caf\u00e9.\u00a0 The last time we had stayed at the Polynesian was in 1994 with our three children and we were looking […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[349,39,408,409,407,410,30],"yoast_head":"\n