Kouzzina Dinner Review

After reading about and looking at photos of everyone’s meals at Kouzzina by Cat Cora, I’m thrilled to say that I finally had the chance to dine there myself!

Kouzzina

We arrived a few minutes late for our 7:30 reservation and were seated immediately. The Boardwalk was pretty deserted, except for a small crowd watching a magician do a few fun tricks. The lobby of Kouzzina was even more deserted; my guess is that folks haven’t yet heard about this place, so they’re not storming it at the moment.

But that meant that I got to take some really interesting photos of the lobby, including Chef Cat Cora’s family pictures on the wall and her shelves of cookbooks and wine.

Lobby shelves

Lobby shelves

Cat Cora's Pappa at age 8

Cat Cora's Pappa at age 8

More of the Cora Family

More of the Cora Family

Wall Map

Wall Map

The staff at the restaurant were wonderful — extremely welcoming and attentive. We were quickly led to our table through the large, open dining room. It’s still reminiscent of the Spoodles “farmhouse” feel, with the light wood plank floor and big, hardy dark wood tables and chairs. But Cora’s added softness with the use of delicate, mismatched chandeliers and effusive ironwork curly cues as accents.

Dining Room

Dining Room

There is some booth seating around the perimeter

There is some booth seating around the perimeter

Cora has written on and signed some of the artwork

Cora has written on and signed some of the artwork

We passed the open show kitchen, in which I found some very kind and patient chefs (I took a LOT of photos later in the evening!), and the big, farmhouse tables set for what must be very extended families!

A proud Chef watches over his fires

A proud Chef watches over his fires

Show Kitchen

Show Kitchen

The kitchen staff yells Opa! when the saganaki flame goes up

The kitchen staff yells Opa! when the flame goes up

Staff and Chef Dee Foundoukis are eager to show off the restaurant

Staff and Chef Dee Foundoukis are eager to show off the restaurant

We went very light on lunch today so that we could order and taste lots tonight, which we certainly did! Once presented with the menu, I quickly ordered my Ouzo-tini and two appetizers: Spanakopita and Saganaki.

The Ouzo-tini, “Cat’s personal recipe features Absolut Vodka, Metaxa Ouzo, Pineapple Juice, fresh Lime Juice, and Pomegranate served in a Sugar-rimmed Martini Glass Shaken and served table side. I loved all of the flavors, and the licorice-like taste of the Ouzo was very present. My first thought? “This tastes like a Good -n- Plenty!”

Ouzo-tini

Ouzo-tini

The Spanakopita — Traditional Phyllo Pie of Spinach, Feta, Leeks, and Dill — was…fine. Maybe we were having an off night, but the heavy spinach taste wasn’t much to our liking (and my companion usually LOVES spinach). It’s hard to say that, as I know this is a traditional item on the menu. I can give very high marks to the phyllo pastry… .

Spanakopita, Bread, and Butter

Spanakopita, Bread, and Butter

Spanakopita

Spanakopita

The Saganaki — Seared Haloumi Cheese with Lemon and Oregano — was my favorite of the two appetizers. It’s basically the Greek version of fried cheese, so why wouldn’t we like it? The cheese is firm — almost rubbery in texture. It’s quite salty, and the tang of the lemon adds an interesting layer. Although the cheese is a decent taste alone, it’s much better when eaten, as presented, with the soft, crusty oil-and-herb brushed bread. One more tidbit — originally, the saganaki was to be flambeed table-side. Due to dangerous conditions (not the least of which are kids + fire), the flames stayed in the kitchen; but the whole kitchen staff yells, “Opa!” every time the fire jumps feet into the air.

Saganaki

Saganaki

From there, we moved on to our entrees. I had been fantasizing about the Pastitsio since the Kouzzina menu was released way back when, so I ordered that. We also ordered the Flank Steak and a side order of herbed Orzo.

The Pastitsio — Greek-style Lasagna with Bucatini Pasta, Cinnamon-stewed Meat Sauce, and Bechamel — looks gorgeous. With a brown, crusted top and layers of rich bechamel sauce; thick, spaghetti-like bucatini; and spicy (as in cinnamon-spice) meat sauce, it looked heavenly. But the taste was…I hate to say it…a bit bland. I looked around for salt. There was none on the table, which was according to Cat Cora’s instructions, said my waiter. He brought me the salt and the Pastitsio got better, but it’s not something I would order again. My companion (a more adventurous eater than I) felt the same.

Pastitsio

Pastitsio

Pastitsio Inside

Pastitsio Inside

On the other hand, the Wood-grilled Flank Steak with fresh Herb Saltsa and Kouzzina Potatoes was rockin’! Grilled perfectly and settled on those beautiful little smooshed garlic potatoes, it was the hit of the evening.

Flank steak and crushed garlic potatoes

Flank steak and crushed garlic potatoes

We also sampled the Herbed Orzo side dish with Greek Olive Oil and Kasseri Cheese. This was light, fluffy, and had a stunning flavor — salty again, with that slight zing of lemon. The cheese in no way weighed this down. We enjoyed it.

Herbed Orzo with Cheese

Herbed Orzo with Cheese

For dessert, I knew we had to try the Loukoumades — Greek doughnuts drizzled with warm honey. I was also in a chocolate-y mood, and although I’m not usually that impressed with Disney World’s standard chocolate desserts, I ordered the Chocolate Budino Cake with a warm molten center and whipped sweet cream.

The Loukoumades came highly recommended by a food blog reader, and we’re big ol’ doughnut fans, anyway. They looked puffy and yummy and fried, and you can’t beat that. Better yet, they were delicious. The honey drizzle feels and tastes like a glaze, and after a quick crunch as you bite, the Loukoumades melt in your mouth. Add the tangy berry dipping sauce and you’ve got a jelly doughnut right there at your table. A truly clever, “interactive” dessert that the whole family can enjoy together.

Loukoumades

Loukoumades

The Chocolate Budino Cake looked innocent enough, and I almost discounted it as being another of the bland, (seemingly) mass-produced Disney World chocolate desserts. But I would have been wrong. The aroma when I cut into the cake was the precise one I smell when my Dad adds the butter to a bubbling pot of dark chocolate fudge at Christmastime. Every bite of this dessert was delicious.

Chocolate Budino Cake

Chocolate Budino Cake

And the inside...

And the inside...

I didn’t get the chance to try Cat Cora’s Greek Cookies, but I did get to take a photo for you!

Kouzzina Cookies

Kouzzina Cookies

Overall, I enjoyed the feel and service of this restaurant. And while the dishes (except the steak and dessert) weren’t spot on for my palate, I really do look forward to returning and trying some of the other items on the menu.

As with several of Disney’s newer restaurants, this menu has some adventurous dishes, such as the traditional whole fish entree. But it is actually more populated with more familiar items — such as the burger, steaks, fried cheese, and lasagne — that have been given Greek and Mediterranean twists. Overall, you (and your kids) are probably going to find something you like here, even if you’re picky eaters, but check out the menu to be sure you’re comfortable. It’s well worth the visit to the Boardwalk, and can offer a delicious and interesting evening out for the family or a romantic evening for date night.

Try it and let me know what you think via facebook, twitter, or email!

You can find other posts on Kouzzina here:
Kouzzina Grand Opening
More Kouzzina food photos, including the Whole Fish entree.
Kouzzina menus

Kouzzina Menus Now Available on Disney Website

boardwalk-innCheck out the actual menus for Kouzzina by Cat Cora, now in soft opening at Disney World’s Boardwalk:

Dinner Menu
Breakfast Menu
Dessert Menu

Make a reservation at: (407) WDW-DINE (Hopefully online reservations will be available soon here.