Dinner at Disney: Don’t Count Boatwright’s Out

There are certain restaurants on Walt Disney World property that come to the table with a rather notorious past. I covered my first meal at one such restaurant, Maya Grill, last week, and suffice it to say, I was absolutely floored by my experience. This week, we address my recent meal at one of the other restaurants on this list, Boatwright’s Dining Hall at Disney’s Port Orleans Resort – Riverside. 

My recent dinner at Boatwright’s wasn’t my first at the establishment, but it definitely continued the trend of a changing narrative. Spoiler alert: it was delicious. 

Boatwright’s is the resort’s table service location, and the theming invites guests to step into a workshop where large sailing ships are currently being assembled. The space is rather large compared to others around Walt Disney World property, and is broken into smaller areas to bring a bit of intimacy for those dining. My husband and I were greeted by kind and charming cast members and were seated on the upper level near a double-sided fireplace.

In keeping with the resort’s theming, a quick glance at the menu brings to mind all things Louisiana. When we asked about the most popular appetizers among guests, Hannah, our server, mentioned that the Pimento Cheese Fritters ($12) were tops. Please don’t tell my mom, but pimento cheese just isn’t my thing. Being from the South, mom loves pimento cheese. I, however, just never got that gene. That being said, I was immediately drawn to the Jambalaya Farro Salad ($11) and Brian gravitated to the French Onion Soup Au Gratin ($10). 

Friends, when I tell you that this salad should be on your must-eat list, please do not take it lightly. This salad is a top 10 salad on Walt Disney World property. The chewy artichoke, the crisp greens, the slightly-nutty farro, and the creole vinaigrette (which was more of a creamy variety) made this dish a standout. I savored every bite. 

My husband’s French Onion Soup Au Gratin was out of this world. Our seater, John, explained that the soup was “made as it should be,” and he wasn’t wrong. It was deeply flavorful, with large pieces of onion and gobs of cheese. 

Guests have eight choices when it comes to entrees at Boatwright’s. If you enjoy an all-you-care-to-eat skillet, I have a dear friend who recommends Boatwright’s Taste of the Bayou Platter ($36) very highly. During our visit, I decided to lean in the direction of the Shrimp and Grits ($26) and my husband opted for the Roasted Prime Rib ($38). We also chose the Fried Okra enhancement for $5.50 as a side dish.

The Roasted Prime Rib is made the same way as it was the day that Boatwright’s opened in 1992. It was richly beefy in flavor, tender and moist. I could readily see why it’s a guest favorite that’s lasted the test of time. The accompanying green beans were beautifully al dente, and the mashed potatoes were creamy.

My Shrimp and Grits were delicious. This dish is comfort in a bowl, with a slight underbed of heat, as you might expect a Louisiana-inspired rendition to be. The standout in the dish was the andouille sausage, and the shrimp were large and perfectly prepared. This entree is a winner, and it won’t be the last time that I order it. 

Boatwright’s Fried Okra enhancement was good, but in my mind, it was a bit unnecessarily spicy. I enjoy fried okra greatly; this just version just isn’t top of my list.

The time came for us to decide if we’d like a dessert, and when I was presented with the dessert menu, one entry rose to the top: the Café au Lait Pot de Crème ($10). Yes, there was a cheesecake on the menu. Yes, I could’ve chosen a Praline-Bourbon Bread Pudding. But, let me just say, I chose correctly. 

Friends. If you love coffee and chocolate, please get this dish. It was simply heavenly. Light and creamy, cold and rich, this layered dessert checked every single box for me. It features a layer of chocolate ganache, and comes with three chocolate fritters on the side. When I placed my order for the dish, I wasn’t sure exactly what a chocolate fritter was, but needless to say, it’s now near and dear to my heart. The fritters were an elevated donut hole, with a rich, deeply chocolatey taste. Dunk one of those fritters into the pot de crème, and you’ve got a party on your hands. This was the best thing to grace our table during the meal.

So, Boatwright’s? Please don’t judge this restaurant by its supposed past. It’s just too good for that.

If you’d like to watch the video of my meal at Boatwright’s (including my thoughts on their Raspberry No-Jito and complimentary cornbread), click below: