We’re back at Disney’s Hollywood Studios in Walt Disney World to bring you a few What’s New updates from the Park! Come along as we share new construction walls (yes, new…), some new-to-us merchandise, and a couple of menu changes!
The Play Disney Parks app will give guests visiting Star Wars: Galaxy’s Edge the chance to interact with the land in truly unique ways. It will, in essence, be converted into your very own Star Wars datapad once you set foot on the planet Batuu.
Today, Disney has revealed a few more details on the app’s features within Galaxy’s Edge, and we’ll start by taking a look at how it will enhance your experience in the land’s opening day attraction, Millennium Falcon: Smugglers Run.
Millennium Falcon: Smugglers Run
Not only will there be no shortage of things to see in the queue for Millennium Falcon: Smugglers Run… there will be even more ways to stay entertained in line with an in-queue game via Play Disney Parks! [Read more…]
Hooray for Hollywood — and for today’s What’s New from Disney’s Hollywood Studios! We’ve got a small update from the park — but we’re starting with some big news!
What’s New at Hollywood Studios’ Entrance
The construction that’s been filling the Park’s entrance area is complete, and a brand new tram drop off and loading zone has been unveiled. [Read more…]
Just about a month ago, Star Wars Celebration took place in Chicago. This Star Wars fan event revealed lots of fun and exciting details about what’s to come when Star Wars: Galaxy’s Edge opens in Disneyland on May 31st and in Disney World’s Hollywood Studios on August 29th.
Among the reveals that day was the unveiling of exclusively themed bottles for Coca-Cola® beverages coming to Galaxy’s Edge. Guests will be able to purchase these unique bottles at Kat Saka’s Kettle, which will also serve a local Black Spire Outpost snack — the sweet and spicy Outpost Mix popcorn. [Read more…]
With the May 31st opening of Star Wars: Galaxy’s Edge in Disneyland fast approaching (and the August 29th opening in Disney World’s Hollywood Studios to follow), more and more details are coming to light about the land just about every day.
And those details include information on the five dining options coming to Galaxy’s Edge. For instance, just last Friday when menus were revealed for each location, we got a look at which beverages would be available as morning drinks at Oga’s Cantina. [Read more…]
While we’ll have to wait until after Star Wars: Galaxy’s Edge opens to ride Rise of the Resistance (which will open in a second phase for the land on both coasts), Millennium Falcon: Smugglers Run will open with the rest of the land on opening day (May 31st for Disneyland and August 29th for Walt Disney World’s Hollywood Studios).
But there IS a way to check out Millennium Falcon: Smugglers Run even before Galaxy’s Edge opens on either coast… [Read more…]
On Friday, Disney released a look at the menus for the five eateries which will be serving hungry travelers on planet Batuu when Star Wars: Galaxy’s Edge opens in Disneyland on May 31st and in Walt Disney World’s Hollywood Studios on August 29th.
These are Oga’s Cantina, Docking Bay 7 Food and Cargo, Milk Stand, Kat Saka’s Kettle, and Ronto Roasters. While the released info on Friday was packed with cool eats and treats (and you can read it all here), today brings even MORE news about items which will be coming to Galaxy’s Edge.
Docking Bay 7 Food and Cargo
It’s almost time… Star Wars: Galaxy’s Edge opens in Disneyland on May 31st and in Walt Disney World’s Hollywood Studios on August 29th. Five eateries will serve visitors in Black Spire Outpost.
And Disney has just provided further details on some of the galactic goodies we’ll experience when we set foot on planet Batuu!
Disney shares that: “due to the remote nature of the planet, Batuu has a deep history of ‘farm to table’ style whole foods with cooking traditions that have been passed down generation to generation, influencing the dishes found in the outpost. Each dish tells a story of the local culture, drawing inspiration from unique spices, ingredients, and cooking techniques.” [Read more…]