Day 1: Orlando Here We Come! / Four Resorts, Two Festivals 2019

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Between taking photos of the room, the view, and unpacking a few bits that we needed, we also arranged our dinner with the manager at Fiorenzo, an Italian steakhouse restaurant within the hotel (located at The Atrium on the lobby level).

Now, my understanding is that they don’t usually do in-room dining from this restaurant. However, given that we had missed our reservation, after the earlier issues, and we were already running on empty, they were kind enough to still provide us with a complimentary meal.

We were so grateful because we were absolutely shattered by this point and a disheveled mess!

Even though our meal was complimentary, I have included the prices of each dish that we had for reference.

Fiorenzo »
Hyatt Regency Orlando

Starters…

Me: Fried Calamari – cherry pepper rémoulade | aged balsamic ($15)

Steve: Tomato Piadina – heirloom tomato | fresh mozzarella | arugula pesto | basil | aged balsamic ($12)





If I ever see calamari on a menu I will more often than not order it – I love it, and it’s one of those real treats as it’s not something I eat too often. The large, satisfyingly crispy portion of calamari went down well!

Steve enjoyed his starter too which tasted fresh and delicious.

Fried Calamari
Fried Calamari
Tomato Piadina
Tomato Piadina

Entrées…

Me: Filet Mignon & Scallops – 8oz fillet | seared jumbo scallops | charred tomato sauce | aged balsamic ($64)

Steve: Wagyu New York Strip Loin 14oz – ($56)

Sides…

Caesar Salad – red and green romaine | anchovy powder | focaccia crouton | parmesan | caesar dressing ($8)

Yukon Gold Mashed Potatoes – smoked blue cheese | roasted shallots | chives | mascarpone ($11)

Sautéed Escarole – cannellini beans | pancetta cotta | caramelized onions ($11)

I don’t know if it is an American high-end restaurant thing or an American restaurant in general thing, but the main dishes (entrées) often do not come with side dishes. In the UK, for example, if you order a steak you know that chips and peas will probably come with it as standard, but you can choose extras like mushrooms or onion rings if you want.

In our experience, you always seem to have to order sides. Sometimes they are included in the price and sometimes you pay extra. This meal was a “pay extra for sides” affair. And we find it to be the same at the Signature restaurants at Disney too.

Anyway, with that explained, both Steve and I opted for steak (steak is always so good in the US, they know how to do steak well!)

Much like calamari, if I see scallops on a menu I will go for them, so I had the filet mignon and scallops, which is a very posh surf ‘n’ turf! Steve went for the wagyu NY strip.

We ordered three sides to share – Caesar salad, mash potatoes, and a vegetable we had never heard of before but sounded interesting!

Our steaks were excellent and cooked to our liking (medium). However, the salad had a funky taste to it which my mouth did not enjoy. This was a shame as I do love a Caesar Salad and it’s my go-to salad when we are on holiday in the States. Looking at the description of the salad, I think it may have been the anchovy powder that just did not agree with me.

We did order the mashed potatoes without the blue cheese because neither of us is fans of that stuff. The mash was creamy and delicious and it just about made up for the fact that I was without my salad!

Onto the third side, the sautéed escarole. But what is escarole? Well, I have learned that it is a leafy green vegetable and a member of the chicory family along with frisée and endive.

Looking at the photo I took of the dish though, it doesn’t seem to match with the menu description – cannellini beans | pancetta cotta | caramelized onions – so I am wondering, did they forget to add those? Or did we get another dish entirely?

By this point, we were so tired it just didn’t matter. Of course, had we been in the restaurant itself we would have mentioned the issue.

Filet Mignon & Scallops
Filet Mignon & Scallops
Wagyu New York Strip Loin 14oz
Wagyu New York Strip Loin 14oz
Caesar Salad
Caesar Salad
Yukon Gold Mashed Potatoes
Yukon Gold Mashed Potatoes
Sautéed Escarole
Sautéed Escarole

Desserts…

Me: Pear Almond Crostata – red wine poached pears | almond cream | buttery dough | salted caramel gelato ($11)

Steve: Cheesecake – fresh fruit ($11)

Dessert was delicious – although we did have to wait a while to eat them because we were so stuffed! So my gelato had melted somewhat by the time I ate it, but it was still good! The cheesecake was New York style, which Steve loves, and he was happy with his choice there.

Overall the meal was very good, and I am grateful to the manager at Fiorenzo for providing us with the in-room dining so that we could still try the food, even though it wasn’t inside their restaurant!

Pear Almond Crostata
Cheesecake
Cheesecake

Not long after dinner, we crashed out, so that’s it for Day 1 of Four Resorts, Two Festivals 2019! Tomorrow we pick up our hire car and check into Disney’s Wilderness Lodge for the first leg of our four Disney Resorts stay!


Read about the day after:
Day 2 – In The Wilderness!
Check-in: Boulder Ridge Villas at Disney’s Wilderness Lodge; Lunch from Roaring Fork; Dinner from Geyser Point Bar & Grill

Read about the day before:
Day 0 – The Premier
Check-in: Premier Inn Gatwick North

» Read ALL the days!


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The camera I use for my Disney photography is a Canon EOS 70D.
The two main lenses I use: Sigma 18-300mm F3.5-6.3 DC Macro and Sigma 30mm F1.4 DC Art. Both of these lenses will also fit Nikon and Sony DSLRs.
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Pool photos are taken with: Panasonic Lumix DMC-FT5. A similar model is the Panasonic Lumix DMC-FT30EB-A
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