We’ve been reporting the news, and now I get to share the pics with you! The Wave…of American Flavors in Disney World’s Contemporary Resort has a brand new meal — a breakfast buffet! They’ve been testing it since December, and according to one of the managers I had a chance to speak with, it looks like it’s going to stay. I’m glad to hear it; the buffet is delicious.
Atmosphere and Background
As we know, The Wave focuses on a sustainable menu full of local products. In fact, The Wave was just approved to change their menu every few months — they’re one of the only non-signature restaurants able to do this — so that they can offer an even wider variety of seasonal, local ingredients. I’m looking forward to the updates!
Regarding atmosphere, you can see a lot of great photos of the restaurant in our review of dinner at The Wave here. But here’s a quick pic from this week that shows that the Wave’s dining room is casual and simple. There’s not a lot of pretense here…but not a lot of theming either.
As a result of the restaurant’s focus on high-quality, sustainable, local and seasonally influenced products, you’ll find some interesting items on The Wave’s breakfast buffet. Multi-grain Mickey Waffles, sweet potato pancakes, and pecan honey butter are fun additions to the standard buffet components. You’ll also find key lime hollandaise sauce and some beautiful local citrus and strawberries. At least that’s what you’ll find if you head to The Wave this week. Next week it might be different; we’re excited to see so much change.
These sweet potato pancakes with pecan honey butter (the butter was located over in the cold section of the buffet) were incredible. I’m not a huge sweet potato fan, but these tasted delicious — sweet and nutty. They were like no other pancake I’ve had on a Disney buffet, and I think that’s a good overall theme for this review. The new items I sampled were unique; they were like nothing I’ve ever tried in any other Disney restaurant.
The multi-grain Mickey Waffles did have a bit of that standard malt flavor to them, but they were definitely a different taste. Still delicious and addictive, though.
One thing to be wary of — there was some confusion about these! My dining companion and I were confused when we first saw them. They’re not labeled multi-grain and it wasn’t until I spoke with the Chef that I figured out what they were. I wondered at first glance, are they burnt? Are they chocolate? Nope! Multi-grain. A good reminder to always ask if something on the buffet seems confusing!
The Eggs Benedict with Key Lime Hollandaise Sauce looked delicious, but was a little heavy for me to try that morning. I stuck with scrambled eggs and pork sausage, breakfast potatoes (yum!), and some delicious strawberries.
I also sampled some of the restaurant’s yogurt with home-made granola. My friends, this was amazing! The granola is made with marcona almonds and tastes unbelievably buttery! Delicious!
Another fun addition to the buffet is inspired by a fan favorite from long ago. Guests used to be able to dine on “sticky Mickeys” — sticky buns shaped like our favorite animated mouse — at the Contemporary Resort, but they’ve long since fallen off of the menus in the current restaurants. The Wave’s sticky Mickeys aren’t shaped like Mickey, but they do bring back the same delicious buttery, sticky, caramel-y flavors from the old favorite! I tried one, and it was well worth the calories!
Also on the buffet were plenty of pastries and bagels; salmon, capers, and hard boiled eggs; bacon and biscuits with sausage gravy; grits with Tillamook Cheddar cheese; cereals and yogurt.
At $18.50 per adult, this is very likely one of the better breakfast buffets you’ll find in Walt Disney World in terms of food quality. While it doesn’t have the largest variety or the most compelling atmosphere, I think the food is incredibly high quality. The addition of those sticky Mickeys doesn’t hurt, either.
If you’re staying at the Contemporary or want a quick breakfast before heading to the Magic Kingdom, The Wave’s new breakfast buffet is a great idea.