Like last year, we thought about going to Epcot Food & Wine Festival but because it was Labor Day weekend and the very first weekend (since they started the festival a month early beginning with last year), we decided against it. With so many alternatives, we soon found another choice. In fact, Disney Springs has such a plethora of choices.
Since Terralina Crafted Italian opened on June 28 at Disney Springs, we have had it on our list of places to try. This past weekend, we finally got the chance.
We parked in the Lime Garage but were early so we made our way to DisneyStyle over by the Orange Garage not far from the Chicken Guy – another place to make time for. We looked at the stuff in the store but didn’t find anything we had to have. But we did have fun sitting in the tea cup.
Then we walked back over to World of Disney and found a few items we had to have for our kitchen. 🙂
We arrived a few minutes early for our 11:30 AM reservation at opening. We were soon seated at a cozy table by the window overlooking the water. The dining room is pleasant with a casual Italian feel. There are booths and tables. I’m sure it can be quite noisy when the restaurant is full, but we were there with the early lunch crowd, so it wasn’t too bad.
Cathead vodka, Cappelletti, fresh watermelon, lemon, and cucumber
Malfy gin, Cappelletti, Cocchi vermouth di Torino, and orange
Capellini with Crab
Toasted Garlic, Olive Oil, Serrano Chili Pepper
Bucatini with Clams
White Wine, Garlic, Olive Oil, Parsley, Lemon Butter, ‘Nduja
We had considered having wine with our meal, but it was a hot, sweaty day, so we opted for some refreshing cocktails instead. And the cocktails didn’t disappoint. Kathy’s Cozy Terrace was refreshing and bright, and my Negroni was a fabulous discovery. I think I have a new favorite cocktail.
The entrees were even more exciting. Kathy’s capellini pasta was wonderfully thin and flavorful, with chunks of light crab meat. She took half home for dinner.
I had the amazing bucatini with clams. I love this pasta, and it was made even better with the ‘nduja paste that flavored the pasta along with the clams. I ate every bite and had to resist the desire to order another plateful to go.
James Beard award-winning chef Tony Mantuano and Executive Chef Justin Plank have created a delightful restaurant inspired by Italy’s Lake District. The food, service, and atmosphere were outstanding, and the whole experience was an enjoyable way to be transported to Italy if only for a lunchtime.