Touring Downtown Disney can be a hit or miss experience for food lovers. Some locations offer the same tired food options you can get anywhere, some have that chain experience, while others attempt to break free from the mold and offer something unique and new. Portobello falls into that last category.
Situated right on the water by the big sternwheeler restaurant you’ll find a world class eatery specializing in locally sourced offerings, Italian flavors, and friendly service. As of this week you can add Organic Beer and trendy bar food to that list.
The Meatball Bar, conceptualized by Portobello’s Executive Chef Steven Richard and Portobello’s Consulting Chef, (and recent Top Chef Master’s contestant), Tony Mantuano, pays homage to the classic Italian dish, offering four varieties of meatball. The menu showcases Beef & Veal with Parsley ($1.95), Spicy Pork ($1.95), Chicken with Sage ($1.95) and Salmon with Tarragon ($2.95). Each slider is served on a soft mini bread roll, topped with tomato basil sauce and freshly grated Parmigianino cheese.
The new Meatball Sliders Bar provides another option for those who are looking for something fun and flavorful. You can choose from four different types of meatballs and three different organic beers. The beer comes from Orlando Brewery a USDA certified organic brewery. A pint is just $5.95, which means for $11 you can enjoy a high quality light dinner or lunch. One of the best values on property if you ask me.
Also new is a new dessert option they’re calling ‘Beeramisu’. They’ve mixed in some of the Orlando Brewery Blackwater Dry Porter, which has wonderful chocolate overtones, to the marscapone cheese of their Tiramisu dessert. I loved the beer taste, which wasn’t overwhelming, but added to the flavors and without distracting from the texture. Everyone at my table asked for seconds.
Portobello’s Executive Chef Tony Mantuano, whom fans of Top Chef Masters will recognize, says they worked hard to make this an alternative to the ‘Same’. They definitely succeeded.
Join me below the cut for my tasting notes: