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News! And Review: Waffle Fry Menu Debuts at Magic Kingdom’s Golden Oak Outpost

The next time you’re stepping into the Wild West of Magic Kingdom’s Frontierland, you simply MUST mosey on up to Golden Oak Outpost.

Not exactly what you’d expect to hear, I know, seeing as the Outpost typically featured a fairly simple menu of items like Chicken Sandwiches, Chicken Breast Nuggets, and fries made to feed hungry cowpokes who don’t feel like facing the lines at Pecos Bill’s.

But not anymore! Golden Oak Outpost just received yet another menu revamp.

They’ve introduced not two, not three, but FOUR variations of over-the-top, loaded-up Waffle Fries! We tried them ALL. And one of them is awfully close to the Figaro Fries of yore…

Golden Oak Outpost

Golden Oak Outpost

New Golden Oak Outpost Menu

New Golden Oak Outpost Menu

So join us on a veritable FRY FEAST, friends! And we’re not going to make you wait to see what the Figaro fuss is about…

BLT Waffle Fries

We’re starting with the BLT Waffle Fries. Just like the sandwich it’s named after, you’re looking at bacon, lettuce, and tomato, with the addition of Ranch dressing.

BLT Waffle Fries

BLT Waffle Fries

BLT Waffle Fries

BLT Waffle Fries

You can barely spy a fry at first for all that BACON!! And this is the good stuff – nice and crispy. None of that wimpy, soggy bacon here. The ample amount of Ranch dressing oozes nicely over the whole batch, and the lettuce and tomato add variation to the texture.

And, yes, as you can now tell, there are indeed waffle fries underneath it all, ready to fulfill their yummy, starchy, potato-y destiny!

BLT Waffle Fries underneath toppings

BLT Waffle Fries underneath toppings

BLT Waffle Fry

BLT Waffle Fry

So. ARE these Figaro Fries given a second life?! Not exactly. No cheese here. And, obviously, these are waffle fries as opposed to regular. But it’s as close as we’re gonna get for now, and I — for one — will take it!

Brown Gravy and Cheese Waffle Fries

Next up: Brown Gravy and Cheese Waffle Fries. Oh, my word… it’s Poutine in Magic Kingdom, y’all!

Our Canadian friends can verify whether or not I’m correct on that assessment, since I’ve never had real poutine in real Canada, sadly. But in a nutshell (or on a fry), this batch is topped with brown gravy and white cheddar cheese curds.

Brown Gravy and Cheese Fries

Brown Gravy and Cheese Fries

CURDS!!!!

Curd closeup!

Curd closeup!

Gravy. And. Cheese. What more can be said? This is one step up from my beloved Gravy Fries at Everything Pop Food Court. (I still love you, Gravy Fries. You know that, right?)

Brown Gravy and Cheese Fry

Brown Gravy and Cheese Fry

(By the way, all of these Waffle Fries are totally fork-and-knife operations — I just held them to show you at a better angle. Grab those utensils, folks!)

Because one of the main ingredients is gravy, this topping variation doesn’t have the mile-high-pile factor that the others do. Don’t let that discourage you. All of that gravy seeps to the bottom of your tray in a pile of cheesy gravy deliciousness. Plus, it’s quite filling.

But if you’re looking for the most filling option, you’ll want to turn your attention to these…

Barbecue Pork Waffle Fries

Topped with barbecue pork and coleslaw, The Barbecue Pork Waffle Fries are highly reminiscent of the Barbecue Slaw Dog found at Casey’s Corner and Fairfax Fare.

Pork Barbecue Waffle Fries

Pork Barbecue Waffle Fries

It’s that mildly spicy-yet-tangy combo that – as it turns out – works every bit as well on a fry as on a hot dog!

Pork Barbecue Waffle Fries

Pork Barbecue Waffle Fries

The portion here is what is most remarkable, though. It’s one of those the-more-you-eat-the-more-seems-to-appear-on-the-plate deals.

Pile of pork!

Pile of pork!

Pork Barbeque Waffle Fry

Pork Barbeque Waffle Fry

Since it is so similar to the Barbecue Slaw Dog, this one was the least intriguing to me; but it is still an impressive snack that could easily serve as a meal. Plus, for those less into the whole meat-topped-meat thing, this could be your chance to try this fun flavor combo.

Tex-Mex Waffle Fries

Last – but not least – we bring you Tex-Mex Waffle Fries. Toppings here include salsa, “warm cheddar” (plastic cheese!!), and a black bean and cucumber relish.

Tex-Mex Waffle Fries

Tex-Mex Waffle Fries

And the jalapenos on top didn’t come to play – they delivered a serious kick. At first, I didn’t catch it much. But then the heat built up nice and quick.

Jalapenos on top

Jalapenos on top

I thought the huge amount of salsa made these a bit too soupy.

Tex-Mex Waffle Fries

Tex-Mex Waffle Fries

I’d prefer more of that cheese, and less of the salsa. In general, the flavors came together well – especially with the heat from the jalapeno — but this was my least favorite variation from a texture perspective.

Overall

I liked the BLT and Brown Gravy and Cheese fries the best. But really, this whole menu revamp comes together like the most awesome potato bar ever. Way to step it up, Golden Oak Outpost!

I recommend grabbing your traveling companions – along with some forks, knives, and napkins – and hosting an impromptu Waffle Fry Tasting Party in the heart of Frontierland to try to pick your favorite. The choice won’t be easy, believe me!

How would you order up your Waffle Fries? Please let us know with a comment!

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32 Comments

  1. Kev says:

    Figaro Fries are very much missed and I’m so glad they’ve brought them back in an even better form!
    The Golden Oak Outpost has always been a bit of an embarrassment in terms of food quality, but Disney are really hitting the target this time round.
    Best of all, an affordable quick service like this is going to be incredibly popular!

    10 out of 10 to the Disney restaurant team!

  2. Jill D says:

    So happy! I would like more plastic cheese, but looks awesome.

    Is Golden Oak a seasonal location? I visit in January and I wonder if it will be open?

    Thanks.

  3. Wendy says:

    Kev — You’re spot on, this is a really great use of the Outpost!

    Jill — Hi! I think the Outpost is still officially a seasonal location. However, ever since Friar’s Nook – also seasonal – debuted their specialty mac and cheese menu around New Year’s, I’ve seen them open on pretty much every trip (albeit with shorter hours than most locations, typically 11 to 5-ish). I’m hoping this will be the case with the Outpost now, too :).

  4. Brandon says:

    These all look amazing! Too bad you can’t use a snack credit!! To answer your question the brown gravy and cheese fries is what us Canadians call pouting. Can’t wait to try one of these on my next trip!

  5. Jill D says:

    Thanks Wendy, I think you are right. This last January was the first time I was able to eat at Friar’s Nook. It had been closed every other January visit (I never got to try the teriyaki nuggets with the wasabi peas). Keeping my fingers crossed for waffle fries in 2015!

  6. Thomas says:

    Looks so delicious but yet so heavy on calories but then again, your on vacation

  7. Randi says:

    Those all look really good! (I think I’d skip the Tex-Mex ones though… I’m not a fan of soupy fries.) Plus as far as the actual fries themselves go, they look perfect! Nice and golden, and not not at all undercooked or floppy.

  8. Galloping Gourmand says:

    Have you considered getting the BLT waffle fries and then heading over to Pecos Bill and adding cheese? It might not be exactly within the spirit of the fixin’ bar but, I mean, who is going to stop you?

  9. CraigInPa says:

    What is it with Disney offering Pulled Pork with a red BBQ sauce with slaw? Don’t they know that real Pulled Pork BBQ topped with slaw requires a Carolina style mustard and vinegar based sauce?

    For those of you who rely upon KC Masterpiece and Stubbs BBQ sauces, and think you’re tasting good Q when you have that pulled pork, all you’re tasting is the sauce! While those other sauces are good for pulled beef, brisket, hamburgers, and hot dogs, they’re just too much for a good pulled pork. I serve my guests a Carolina style mustard and vinegar sauce that brings out the flavor of both the slaw (on the sandwich, of course) and the pork itself, without over powering either. I’ve converted so many people to this taste that the local BBQ joint here in PA now offers a Carolina Sauce option on their menu, all because my converts started to ask for unsauced Q with the slaw on the sandwich and brought their own yellow sauce with them. After asking about the customer’s yellow sauce, the local BBQ place mixed up their own, and now people here can order their Q the way they like it.

    The yellow sauce is more about creating a sweet, tangy, and salty background flavor to the sandwich than adding heat, fake smoke, or a overpowering tomato flavor to mask the taste of the other ingredients. It’s like a pizza. If you put top quality fresh mozzarella de bufalo on the pizza, bresh basil on the pizza, and then cover it with greasy pepperoni and sausage, all you’re going to taste is that pepperoni and sausage, so why use expensive fresh ingredients? Just put the cheapest cow mozzarella and dried basil flakes onto the pizza and call it a day. On the other hand, if you’re putting prosciutto di parma on instead of pepperoni and sausage, you’ll want those expensive fresh ingredients, because the proscuitto isn’t going to mask the quality of what is underneath.

  10. Katharine says:

    Hoping you can answer questions – Do you happen to know if they fry the chicken nuggets in the same oil as the fries? Were the waffle fries seasoned? I ask because if no to both questions the BLT, possibly thee BBQ ones, and the Tex Mex would be an awesome gluten free lunch alternative. I know they have the GF buns and such but when food is just naturally GF it is soooooo much better.

    And CraiginPA – you are right on the money about the Carolina BBQ sauce. Too bad they can’t do nakeed (as we loving call it in the South) and have different BBQ sauce packets so you can choose your tang or sweet.

  11. Mark says:

    Yes, this Canadian confirms, that is indeed poutine!! Looks great, one day I’ll make my way to WDW and enjoy the food if all the parks.

  12. Dani says:

    It’s posts like this that make me hate Paleo ):

  13. Shari says:

    Heading to Disney next month. Golden Outpost tends to not be open during slow times. Any chance we’ll find it open in September?

  14. Luna says:

    The tex-mex fries look delicious! It is nice they made one meat free for us herbavores. This makes must try list

  15. CanadiansloveWDW says:

    POUTINE… looks great.. and I know I AM CANADIAN… hope its still there next year when I finally get back to the world…

  16. Chrysty says:

    I’d love to see them add cheese to the BLT option (I wonder if you can pay extra to add it?), and I think I might ask them to hold the lettuce.

    Did they have the sweet potato nuggets? Those look deeeeelish!

  17. Galloping Gourmand says:

    Katherine – That is a great idea. There are so many different variations on BBQ if they do it naked you can take your pick. However the issue I’ve always had with naked bbq is that it doesn’t allow the sauce marinate into the meat.

    CraiginPA – It is indeed a shame that the only kind of BBQ people outside of the south and southwest know are the tomato based ones.

  18. Terry says:

    Surprised they don’t have a cheese and bacon option. This is an appetizer at many restaurants.

  19. Snow Rivera says:

    Sweet Potato Nuggets!!!! :D P.S. AJ do you mind if I feature you’re blog on my website? :D

  20. Essie says:

    I’d go for the BLT or the BBQ Slaw versions. I agree with whoever said that the BLT with plastic cheese would be very good!

  21. As a French Canadian, I can tell you that it is not real poutine. Not the right cheese (but at least it is cheese curds) and the gravy seems weird to me.

  22. Betsy says:

    Oh, Craig, I must disagree with any sauce on the pulled pork. I’m from Western Kentucky and our pulled pork is served as is – - no sauce. You may add it but it is NOT on the pork when the pork is served. That way, those who are rabid about what real bar-b-que tastes like can appreciate the actual meat.

    Sorry, hope this doesn’t sound “mean” or rude but when it comes to “que” I’m pretty strong minded for an ol’ country mouse-ette. I much prefer my pork “naked” on a bun with a slice of onion, some dill pickles and a bit of slaw. Please try it this way and let me now what you think, ‘kay?

  23. Connie says:

    I can already tell my favorites will be the pulled pork and BLT. I have my bbq sandwiches with coleslaw on them. It’s hard to go back to eating them the other way. Yum! And blt, what more needs to be said. I think the only way I would be the least bit interested in the tex mex fries is if they had some taco meat or fajitas meat, like a taco salad

  24. Connie says:

    I bet they would add cheese to anything you want, especially since they have the ingredient. I have never been denied a reasonable food request at Disney. I wonder if you will be able to get plain waffle fries, like for little kids that don’t want all the toppings, or maybe put them on the side to add to someone else’s, if they could stand that much topping. :-)

  25. Lucy says:

    It’s too bad the only vegetarian option looks so unappetizing. I might ask for just cheddar and curds or cheddar and Lettuce and Tomatoes.

  26. Deb from Canada says:

    The gravy and cheese fries look pretty close to poutine, but not as good as the fry truck down the street here in Ottawa. Just to show you how nuts we are up here in Canada, there is actually a cheese curd festival: http://festivaldelacurd.ca/en/

  27. CraigInPA says:

    @Connie:
    Actually, as the chef, I eat mine nekked while I’m pulling it. That way I can taste the effect of the rub, and choose the choicest pieces. Later, when I serve it to my guests, the sauce is ALWAYS on the side. The pork is served nekked, and the guests put on what they like. While I suggest a little yellow sauce and slaw on the sandwich, there are still a few people I invite who remain “unconverted” and prefer their pulled pork with Cattleman’s BBQ sauce.

    @Katharine:
    Great idea on the sauce packets.

    @Galloping Gourmand:
    Properly prepared pulled pork should be juicy already. Sauce doesn’t get absorbed into the pulled pork. It just kind of coats it. For people who are going to serve the pulled pork over a number of hours, saucing it prevents the pork itself from drying out when the lid is removed from the container which is holding it at serving temperature. You’ll get your best Q when it has just been pulled. Next time you go to your favorite Q place, ask when they pull their pork. If they’re pulling it continually through the day, that’s great. If they’re pulling it all at lunch time, you’ll want to come back at lunch time for the best sandwich. For low volume cooks at home, I don’t recommend saucing the pulled pork. After pulling it, put it in a crock pot set on “warm”, keep the lid on, and turn it every hour our so. Add a shot glass of water every hour. It’ll stay moist for about 6 hours that way.

  28. Sonya A. says:

    These fries look AMAZING! Does anyone happen to know if the Corn Nuggets are still offered? I had my heart on trying those the next time we are in WDW! :)
    Thanks!

  29. Mélanie says:

    For me, the only big problem about the “poutine” is that it has chives on top. Seriously people, no green stuff in my poutine ;)

    I will agree that the gravy and cheese are not quite right, but it’s pretty close. I might try it next trip to see how it compares to the one here in Montreal. :)

    Oh, and CrainginPA, I tried Carolina style BBQ sauce in March… Can someone please tell me where I can get some of that in a bottle? That was completely delish! But I can’t find a sauce in that style anywhere…

  30. CraigInPA says:

    @Melanie: Sticky Fingers Smokehouse Carolina classic BBQ sauce is my go to sauce when I don’t have time to mix up some of my own. I see you can mail order it from numerous places. Use with moderation, of course.

  31. Caffeinated_Pixie says:

    Tried twice in the last week to obtain these fries, and neither time was the booth open. Our group was sorely disappointed. Speaking with a CM, they said that the Outpost only opens on very busy days, so if you ate travelling there, do have a backup plan for your meal!

  32. Kurai says:

    I have to tell you guys that I was there on the 19th and the 20th and the outpost was closed, so it’s definitely still a seasonal thing, and the cast member I asked didn’t know when it would be open again. I was really looking forward to seeing how this “poutine” compared to the authentic stuff I tried on a trip to Canada.

    But really, I would eat all of these! Maybe it’ll be open next time I get a chance to pop over.

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