Greetings from Disney Springs!
We recently stopped by for a bit of (last minute) holiday shopping, and found ourselves in need of dinner. We love SO many options at Disney Springs — from fried chicken at Homecomin’ to the most delicious ribs at Morimoto Asia, it’s a foodie’s paradise!
But this day called for a little of this and a little of that, and we knew the perfect place to go. It was time to visit one of our favorite spots — Wine Bar George!
Wine Bar George is the first restaurant from Master Sommelier George Miliotes (the name behind the California Grill Wine Menu in Disney’s Contemporary Resort) — in fact, it’s the only Master Sommelier-owned restaurant in all of Florida.
Wine Bar George is a two-story restaurant, with both indoor and outdoor seating.
Upon entering, you’ll find a large bar with first-come, first-served seating.
We love the rustic contemporary style of Wine Bar George. Note the brick wall, large wood tables, and rod-iron light fixtures.
Industrial, illuminated stairs light your way upstairs!
Here, you’ll find another bar, complete with granite counter-tops.
You’ll find additional seating upstairs, from tables to couches.
The entire restaurant feels like it’s welcoming you into a friend or relative’s home, inviting you to indulge in a glass of wine (or two) and some tasty dishes. Don’t mind if we do!
Of course, Wine Bar George is known for its impressive wine selection. They have over 140 wines available by the bottle, glass, or ounce. But they also boast a delightful menu made of small plates, boards, entrees, and family-style platters.
We decided to kick things off with a few of the small plates — we wanted to re-taste a few old favorites, and test out a few new additions.
The Saganaki on Fire is literally cheese on fire. FIRE CHEESE, yes please. Wine Bar George added this to the menu in October, and we couldn’t resist trying it again. As you can tell, the fire really pops in the evening!
The Saganaki is literally a slab of Vlahoriti cheese, which with is doused with Metaxa (a Greek spirit), and then set on FIYAH. The server also squeezes a lemon on top to add a little citrusy zest and keep the fire burnin.’ It’s served with crostini, and while simple (in ingredients, not in presentation), it’s really delicious.
Next up, we had to try another recent addition to the menu: the Shishito Peppers.
These are Asian peppers, coated in lime and a chipotle seasoning, and grilled until they become blistered. They are strong in flavor, but not overwhelmingly hot. Even those who are heat-averse can enjoy them.
They do have the seeds in them so, beware! But overall, they were a simple and fresh dish that served as a nice addition to the heavier cheese-based plates on the table. (More cheese to come.) PRO TIP: put some on a crostini with the fire cheese. You’re welcome.
We also couldn’t resist an order of the House-made Meatballs.
These beauties come as an order of three, and sit on a bed of triple cheese polenta with tomato sauce.
These are once again a winner! They are nice and moist, yet not heavy. We love how the polenta serves as a creamy addition and perfect base for the meat. The tomato sauce brings a slight sweetness.
Overall, they are very flavorful and a great dish we highly recommend when you visit Wine Bar George.
Last on our small plates list, we were legally required (well DFB law) to order the Crispy Mac & Cheese Bites.
The crispy Mac and Cheese bites are lightly fried, come topped with Pecorino cheese, and on top of a tomato nage. These are AH-mazing.
Just look at that noodle yumminess! The mac and cheese itself is creamy and delightful, and the breading is nice and light. You know how when you eat mac and cheese with a breadcrumb crust, and you want just the bites with the breadcrumbs? That’s what every single bite of these are like. (This can’t just be us, right?) The Crispy Mac and Cheese Bites are served as a plate of four — perfect for sharing. Or not. We won’t judge. 😉
Moving on from small plates, we had our eye on one of the entrees: the Santa Carota Short Ribs.
These Short Ribs are served with red potato mash and caramelized seasonal vegetables.
In our case, the seasonal veggies were sweet potatoes, parsnips, and onions. They were perfectly cooked and seasoned well! They weren’t the star of the dish, but a good compliment. 😉
The star of the show is of course, the short ribs. These were literally fall-off-the-bone tender — and George himself told us why.
The cattle they use for these ribs are from the legendary Santa Carota farms in California. These free-range cattle are originally grass fed, but as they grow they switch them to an ALL CARROT DIET. Say what?! Seems crazy but this beef was lean, flavorful, and moist, so clearly it works.
We also loved the red potato mash, which went perfectly as a creamy BFF for the short rib. It was flavorful, yet simple, so it didn’t overpower the beef. While this entree could certainly serve as a meal for one person, since we had already enjoyed several small plates, we treated it like another larger shared plate.
After we basically licked said plate, we were once again happily full from a meal at Wine Bar George.
Wine Bar George continues to be a delightful dining experience. The service in our experience has always been top-drawer, with the servers being both very knowledgeable about wine and the menu. From simple plates like meatballs to dishes that are literally on fire, Wine Bar George’s food always seems to have good flavor, which is enjoyed in a comforting atmosphere. We will absolutely be back again and again!
Join the DFB Newsletter to get all the breaking news right in your inbox! Click here to Subscribe!
Have you found a favorite dish at Wine Bar George? Let us know in the comments section!