We’ve been a fan of Cat Cora from watching her on Iron Chef America. She has an interesting mix of Southern and Greek influences in her cooking. And we’ve always been intrigued by her Kouzzina restaurant since it opened several years ago. However, we have not been able to visit, until now.

Using Florida State Road 429 (toll), we drove from our home to the west gate of Disney World and quickly arrived at the Boardwalk Resort, where we drove up for free valet parking thanks to our Tables in Wonderland membership.

Arriving a few minutes early for our 5:25 p.m. reservation, we were pleasantly surprised as we entered and took in the look and feel of the restaurant. It is located in the busy boardwalk area, but inside it felt like walking into Napa Rose at Disneyland. There were some wonderful wines displayed on shelves along the back wall, including Conundrum Red that we’d like to try sometime.

We were soon led off to a table for two in the back of the restaurant with a good view of the exhibition kitchen. Our enthusiastic server Dale quickly arrived at our table, giving his spiel about the restaurant and some of the food items. He was very entertaining, and we actually took note of his suggestions.

Appetizer (Shared):
Goat Cheese Sto Fourno – Baked goat cheese, pequillo peppers, kalamata olives, artichoke hearts, and greek olive oil, served with herb toast.

Entrees (Rich & Kathy):
Pasta Ragu (Macaronada) with braised short rib of beef

Wine (Rich & Kathy, carafe):
Annabella Merlot 2009, Michael Pozzan Wines

We had heard mixed reviews about Kouzzina, but we were very happy with the food and the service. The Goat Cheese Sto Fourno was scrumptuous, with gooey cheese and yummy ingredients. We even enjoyed the micro-greens that were served with it.

We had discussed just having appetizers and dessert, but when Dale described the Pasta Ragu, we both had to have that. And it was worth it! Wow! Wide (but not too wide) eggs noodles with tender beef rib in an incredible, thick red sauce. It reminded me of one of my favorite childhood dishes, Beef Paprika.

The Napa Vallety wine was smooth and rich and a perfect complement to all of the food.

We were too stuffed for dessert, but we did discuss coming back again for appetizers and dessert. Our menu for next time might look something like this:

Appetizers (Shared):
Kouzzina Sampler – Two skewers (sesame lamb meatballs and all natural chicken) with marinated olives, spiced cashews, dolmades, tzatziki hummus and grilled pita.

Mussels – With Nueske’s bacon, shallots, roasted red peppers, and Mythos Beer.

Dessert (Shared):
Loukoumades – Freshly Made Greek Doughnuts drizzled with Warm Honey

Drinks:
Cat’s 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

Kouzzina-rita – Organic Blanco Tequila, Agave Nectar, fresh Lime Juice, and a splash of PAMA Pomegranate Liqueur

We had a wonderful dinner, and we are already looking forward, as you can tell, to visiting again.

One thought on “Dinner at Kouzzina

  1. My two visits to Kouzzina were very different. Both were in the company of wonderful people, but the first was somewhat marred by the service we received. Fortunately the second visit was marked by good food and good service. I do find this venue somewhat loud, though that’s a common nit with a number of Disney restaurants with lots of seating and hard surfaces. I sometimes think that Imagineering could help that situation with active and passive measures, and make it easier to carry on a conversation at those large round tables.

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