Sarah Holodick reports on a new menu item at the California Grill in Disney’s Contemporary Resort!
Matt and I went over to the California Grill for one of their famous Brick Oven Fired Flatbreads, and we spotted a Slow-roasted Suckling Pig variety had been on the menu for a little while. It’s made with Heirloom Apple Butter, Cheddar, Caramelized Onions, and “Cracklins.”
California Grill Flatbreads on Menu
We visited the restaurant’s lounge area specifically to try this flatbread. Our verdict: the flatbread was good, and Matt liked it a bit more than I did. We were hoping for something a little more spectacular as we are both fans of the Grilled Flat Iron Steak flatbread offered. We both agreed that the apples brought an acidity that overpowered the sweet caramelized onions, as well as a sharp cheese like cheddar. Perhaps the use of fewer apples, or longer-cooked apples, would have resulted in a more balanced flatbread.
Close-Up Of the Flatbread
Given that we know the potential of what California Grill can create with a flatbread, I don’t know if we’d order this one again. We are happy that we tried it. We love the seasonality of California Grill’s menu, and it keeps us coming back to try the new items as well as old favorites. I’m already looking forward to the next visit, menu change or not!
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AJ,
I am a bit disappointed to hear your review of this flatbread. It is something I was hoping to try in May when I visit, but I am always happy that you give your honest opinion of what you eat.
FYI, If you want to experience what Slow-roasted Suckling Pig is supposed to taste like, you have to come to my neck of the woods in Philly and eat at Amada restaurant which is owned by Iron Chef Jose Garces. It is ridiculously good, although you have to order it two days in advance. It was actually featured on the show “Best Thing I Ever Ate”
I ordered this flatbread a few weeks ago and was very disappointed. The pork was very fatty and just not what I expected at the California Grill. We ended up pulling the toppings off and eating the crust.
This was not something I would ever order again. However I absolutely love the apple flatbread at Jiko–this one was not even in the same league as Jiko.
We also love the seasonality of the CGs menu. This flatbread was a huge miss at our table and in hindsight I should have sent it back.
Mark — Actually, this review was written by Sarah Holodick, who does some awesome reporting from time to time for DFB from her home base in Orlando. But, I do look forward to heading to Amada; I went to school in Pennsylvania and love getting back up there every once in a while!
Linda — Thanks for the review! Agreed that the changes in the menu at CG are very welcome and often interesting. It seems like this flatbread is missing, though…
Linda, I think that suckling pig does tend to be more fatty than regular pork, however it is usually more flavorful. That said, I have not had the one at CG so I can’t comment on how good or bad that was.
After two bad reviews from you and Sarah (my apologies), I will likely try something else.