Maybe the BEST THING we ate all month | Everything we ate in November

Maybe the BEST THING we ate all month | Everything we ate in November

We’re in the parks a lot and when we’re here, we 
try to eat as much as possible, especially the new stuff. Here is everything that we ate in the month 
of November. Well, I found myself a little nook here uh at San Fran Tokyo. It’s actually kind of 
easy. This is I hardly ever eat like in the dining area proper because it’s always so busy. That’s 
part of our show. We walk through here like how many tables can we find? I mean, I’m dining 
a little earlier than usual. Uh it’s a little it’s not even noon yet, but still it’s it’s kind 
of quiet. I was actually surprised. Uh but anyway, so we’re we’re we are in fact dining at Lucky 
Fortune Cookery uh to try something new, something I’ve never had before, and that’s the 
honey walnut shrimp wrap. That’s fried shrimp tossed in sweet honey sauce, white rice, candied 
walnuts. I love candied walnuts, green onions, and sesame seeds. And there’s a a dressing 
of some kind on the top there. What is that? sweet honey sauce. Okay. Never had 
this before and uh I don’t know why. Maybe because it’s a wrap and it’s not 
usually my thing, but there she is. I mean, that does look appetizing. It looks a little light 
on the shrimp. I’m hoping that it’s all, you know, cuz it’s just on that one side right there. And 
I’m hoping that it’s running the length of the of the wrap. And I’m getting that honey sauce all 
over me as I try to eat this. Cheers, fresh bacon. Well, that first bite was kind of just okay 
tasting for me. It was kind of bland. Kind of like I don’t want to say flavorless, but the the the 
shrimp itself is especially average tasting. They didn’t season it. And although I’m not expecting 
them to do a lot there, but everything else, you know, the rice, there’s just not a lot of flavors 
popping out. I’m going to get a bite. Oh, there is more shrimp in there. It’s more than just that 
side. Let’s try another Let’s try another bite. Okay. Not a balanced improvement on that bite 
either. I’m going to go for it again. I’m actually one of the things that I’m missing is the the 
honey that it’s on the It’s on the wrap itself. I kind of feel like that’s a waste cuz I’m getting 
it all over my fingers and not on the bite. Well, I think we’re 0 for three. Not bad. It’s not bad. 
I don’t hate it. It’s just I was hoping for a little bit more flavor there, but I think it is 
what it is. White rice, unseasoned shrimp, and a few other things. And then and the the sweet honey 
sauce isn’t really present in your in your actual tasting experience. It’s present on the wrap, but 
I’m not tasting it. Now, one other thing I’ll note is that it’s served or they say it will be served 
with garlic chips, which is the these are the chips that you can get over there at the uh at the 
brewery. I don’t know why, but they’re not on our plate. Instead, we got the uh sea salt and vinegar 
chips, which I would rather have those garlic chips. I’m kind of I’m kind of bummed we didn’t 
get those cuz I’ve had them before and they’re quite tasty. Light, airy, lots of seasoning, 
lots of flavor. But instead, I got the, you know, the standard bag of chips. Not exactly thrilled 
about that. Now, I did promise that I would also get a margarita. have not pot. I don’t think I’ 
I’ve the last margarita that I got here was when it was Rita’s margaritas and not Turbine Blenders. 
That is pre San Francisco and it is well before that as well. So, I’m really looking forward to 
seeing what this tastes like right here. That is a Hold on, let me get the actual description. 
The strawberry Grand Margarita on the rocks. Uh it it’s a gold tequila and a splash of orange lure. 
And then you can get that with sugar, chili lime, or salt on the rim. I always opt for salt. I 
always opt for rocks. I do like a blended one, but for whatever reason, I just prefer on the rocks. 
Let’s see what this strawberry gran tastes like. As usual, Disneyland margaritas can be very 
dangerous for me. A margarita is my favorite alcoholic beverage and they don’t miss generally 
speaking. Uh as long as you stick to the flavors that you like. Sometimes they get weird with 
the cucumber and whatever else. Just a basic strawberry margarita for me is just great. 
This is delicious. That’s $18, by the way, but still it’s this is there’s a $16 version. 
I think it’s the the the tequila that makes the difference. Or maybe it’s the splash of 
uh uh what do they call that? Orange lure. But this is great. This is really delicious. 
And let me get back. By the way, let’s talk about our honey walnut shrimp wrap. That’s a 13.99 
wrap, which is probably a reasonable price. Um, you know, it’s it’s priced a little bit less 
than a cheeseburger or a basic sandwich. Um, so you’re you’re getting a decent value 
there, I guess, cuz this is going to fill you up. These these two ends of it are going 
to fill you up. So, that’s not bad. Plus, you’re getting a decent protein with a shrimp. I 
mean, there’s very little flavor on that shrimp, which is strange. All in all, I’m going to give 
this a three out of five. Don’t hate it. It’s not the, you know, it’s not unappetizing, but 
I was just hoping for more. Three out of five on this. Five out of five on that damn margarita. 
That was really good. And as for me, I’m going to finish this sandwich, finish this margarita, 
and then we’re going to get back to work. Now, we can get back to work. All right, we 
managed to find a spot. We managed to get our food in a pretty quick we did another refresh on we I 
didn’t film it, but I we had a booked the mobile order for 12:55, which would have been about 40 
minutes from the time that I was booking it. 40 minutes out for Docu Bay 7. I managed to refresh 
that down to now. I got a now, which is great. So, we’re already, you know, at our table at 12:27, 
ready to eat. And what we’ve got here is the Kublo curry. No idea what Kublag is. I’m going to assume 
it’s curry spiced shrimp because that’s what we’re looking at. Herb rice, curry spiced shrimp, creamy 
chicken curry, cilantro, and feta crumbles. And I have to say, and this is often the case at Docu 7, 
the plating is absolutely amazing for Disney food, right? Uh the plating looks great. This uh this 
looks really appetizing. I love curry and I love shrimp. Uh, I’ve never had curry shrimp before 
and I’m hoping this tastes as good as it looks. That chicken curry looks like gravy. So, I’m 
hoping my my brain does not try to, you know, trick me on that. But, I love gravy. So, I 
want it to taste like gravy, but I know it’s not. Looks like there’s three pieces of shrimp 
and ample amount of that chicken curry. And I’m just going to go ahead and soak that in there. You 
know what? Before I take that bite, there you go. It’s about half of that shrimp bite. I’m really 
looking forward to this. Cheers, fresh bake. That was pretty darn good. The shrimp by 
itself is good. The shrimp is not overly chewy. Sometimes if you overcook a shrimp, 
you let it cook too long, it gets chewy and tough. That is not the case here. That was 
pretty That was pretty delicate almost. Uh very enjoyable. The curry is very enjoyable as 
well. Very tasty, flavorful. I would have liked it to be more curry. Like it have a little bit of 
that curry note to it. It was It was If anything, it was not strong enough, but there’s still plenty 
of good flavor on there. Let’s try it again. There we go. A little more of the curry taste 
on that one. We’ll get into some of that herb rice next. Cheers. Very good as well. uh sticky 
but not too sticky and it’s not too strong a flavor. It’s it’s a nice mild note on that. So, 
it combines well with the shrimp and the curry sauce. Doesn’t get in the way. Uh this is really 
delicious. Only thing I’m not finding and we’ll take a look again. Only thing I’m not finding 
is any of that feta crumbles. I don’t I can’t I don’t taste them anyway and I can’t identify 
them because the curry sauce is So, by the way, I think that was four pieces of shrimp. Um but 
I can’t I can’t locate them visually in the sauce. So, I don’t know if that feta crumbles 
are present in there. I’m not tasting them. But again, everything else is there. 
Everything else is present. Everything else tastes pretty good. I’m giving this 
four out of five. Now, let me finish this and then we’re going to get back to work. 
Cheers, fish. Going to stop next at the Plaza Inn for some dinner. Thinking maybe a 
chicken dinner. It’s It’s about as close as you can get to a turkey dinner. This is going 
to be lovely. It looks really busy. Uh we’ve been in this queue now for 3 minutes though so 
far, so it’s going pretty well. And it does, they serve quickly once you get inside. 
Question is, will we be able to find place to sit? Will there be 
a table for us? Fresh baked. Chicken dinner at the Plaza Inn. It doesn’t 
get any more Disney than that. Look at that plate. Fantastic. Isn’t that amazing? It’s more 
chicken surely than I’ll be able to eat. They give you three pieces of that wonderful golden crispy 
chicken right there. There’s the mashed potatoes, the biscuit of course, which is also, you know, 
pretty well known, and then the green beans, which are, you know, prepared in vegetables. 
I don’t usually eat a lot of vegetables, but I’ll eat those green beans. They’re 
pretty good. Let me just lead off, by the way, by by observing that it is a $21.99 now. 
$21.99 for the fried chicken. That’s one of the 99s right there. Oh my god. That’s the 
drumstick. the these pieces, I’m almost positive, used to be bigger. Uh there’s the breast. That’s 
kind of small, right? That’s a little small, don’t you think? Uh I’m pretty sure, and this is 
something that they have they talked about. They were very overt about this. Disney was about 
how they’re going to shrink the portion sizes, but charge the same in order to save money. 
Well, I could never finish it anyway, so maybe it’s probably fine for me. 
But we’ll see. Here’s this drumstick. I mean, that’s still pretty darn 
incredible. I’ll say that. The chicken still tastes great. It’s an extra 
crispy type fry, you know, for that chicken, which is probably my favorite way for fried 
chicken to be made. I like it very crispy like that. But there you go. Like three or four bites 
in and that’s done. The the the drumstick is done. We’re going to work next on these lovely looking 
mashed potatoes with a little bit of gravy. You can get that with or without gravy. Obviously with 
I I kind of one of these days I’m going to ask, can you put gravy on all of it? The biscuit 
and the green beans. Even the chicken. Good mashed potatoes. I am a gravy guy. 
Stuff. This is really good. We’re going to check in next on these green 
beans. They’re uh very, you know, served very buttery uh with some what I I 
think red peppers or something on there. Nice. We’ll get into that breast next, 
which again looks a little small, but still probably more than enough for me to 
fill my to fill my belly. It’s the breading, man. All day. Wow. One more thing or one last 
thing to check out is that biscuit. flaky, warm, crisp on the outside, so there’s a you get 
a little bit of a texture, a little bit of crunch. Oh, yeah. As I mentioned, I’m a 
gravy guy. I’ll just go ahead and dip that in the mashed potatoes and 
the gravy and everything. Cheers. Incredible. This feels so good. feels so fun. 
So feels so Disney and like it’s the perfect location. Plaza in is if you’re trying to get as 
close to approximately close to like a holiday dinner. One more piece to go and I can already 
say I want to be able to finish this which is sort of proof enough that the size of this dish or or 
the plate is not like it used to be. The portions have been reduced. Again, I’m not necessarily you 
know mad about it. I couldn’t finish it anyway. It’s just a reality. Now, some people have bigger 
chunks than I do, but I will come very close to finishing this entire plate. Uh, which is a 
rarity for me, especially at Plaza in Cheers, Fresh Bake. Let’s finish this, then we’re going to 
get back to work. You know, I’m trying to eat all of the holiday food, right? And they’ve made it 
incredibly easy this year. This dish right here, these spicy Cajun loaded fries are I think the one 
of three like savory like meal type options that are remaining outside of the the festival booths. 
Uh Cosina has a couple dishes. Um which I’ve already tried one of those. There’s this one here. 
And I mean do you count the the chim changunga at at Adventures Campus? Because that’s more of a 
Deadpool thing than Christmas. Anyway, uh I I I was hoping to have more options, but we’re going 
to complete this stuff in no time at all. Let me see here. Here we go. So, that’s the spicy Cajun 
loaded fries. Cajun fries topped with hot links, cheddar cheese, corn, and bell peppers. And when 
they say Cajun fries, they mean that dusting on there. There’s like a dry rub of Cajun seasoning. 
Uh they don’t they say the they say corn, but I mean it’s the corn that it’s kind of like 
the corn that you can get at Hungry Bear Bbecue, which I really love, by the way. I don’t know 
if this is going to be prepared the same way, but it looks a lot like that. There is your 
sausage. Not there’s no sauce anywhere. There’s actually no sauce at all on this. Just the 
dry rub on the fries, the Cajun seasoning, and then look at this. Looks delightful. 
Hopefully I’ve got some good B-roll of that, too. Look at the the green onions and the red 
peppers on there and some cheese. That looks like it’s going to be amazing. I cannot wait to see how 
that comes together. But I I I feel like maybe you should have had some some kind of Oh, there is 
a sauce. I think there’s something on that fry. Oh my gosh, that was fun. That bite was really fun. Just all 
kinds of flavors popping in there. Little bit of spice. We’ll try one of the 
sausages. I don’t expect this to be anything groundbreaking. As long as it’s good. Oh, 
interesting. I would have expected that to be a little spicier, but that wasn’t 
particularly spicy at all. They’re saying Cajun. Didn’t feel Cajun. Oh, there’s coming 
in a little bit. Uh, this is quite delicious. But it’s the it’s everything outside 
of the sausage that is doing it for me so far. There comes the peppers. 
There you go. A that’s really tasty. I wish it was a little easier 
to eat. We got to try that corn. It’s so small. It’s like, oh my god, this is so tiny. And there you go. Um, no flavor. I 
mean, apart from the corn flavor, but no additional flavors have been added that 
no barbecue type situation. So, it’s not like the ones you get at Harbor Galley. I mean, uh, or 
Hungry Bear. The problem with dishes like this, and I don’t mean like, oh god, I’m 
shaking my fist. It’s so upsetting, but it’s just hard to get like a good bite 
going together cuz they don’t assemble well. You can’t put the the peppers or the, you know, 
or the green onions on anything. You can try to get them with your fork like I have here. You can 
try, but when you get it, that’s delicious. Now, in case of emergency, I brought some barbecue 
sauce for the sausage because I was afraid that it wasn’t going to be sauced enough. And 
I’m pretty much accurate on that. Oops. That’s a hit or miss. Might be better off 
plain. Yeah, this is um quite tasty. The only other thing that I would say is that 
it’s not a meal. The sausage is enough to fill you up. There’s not enough there to make it 
a meal. It’s only 9 bucks all in. So, you know, it’s basically just fries. So, after I 
eat this, I’m still going to be hungry, which is fine because uh I I may have to hit one 
of those festival booths again. I’m trying to figure out maybe we could find a treat somewhere. 
I’m just there’s not a lot of seasonal food, Christmas. Not even just festival holidays food, 
but just anything that’s seasonal uh outside of the marketplace booths. Matter of fact, I was 
still finding 70th food on this menu at where there should be seasonal food. We’ll keep our 
eyes open, though. In the meantime, we’re going to give this a four out of five and uh finish 
this up and then we’re going to get back to work. This is why you come to Paradise Garden Grill 
during festival holidays is that you get to have very fun, very new, very different food 
while being entertained by a wide variety of bands back there. This uh let me see let me see 
if I can figure out who this band is. Oh yes, the Wu band. Which segus nicely now now that we’ve 
got some time or some quiet a little bit, we can talk about the tacos. Dorados de Camaro. That is 
shrimp tacos fried to a golden brown. They kind of look almost like u ba but uh I’m trying my best. 
Uh topped with zesty slaw love sauce salsa roa. Um uh salsa matcha and cheese served with Spanish 
rice and reffried beans. I won’t even, you know, begin to Let me go ahead and fix my centering 
now. Now that there’s no show there, I won’t even I have no idea what this is going to taste like. I 
don’t know what tacos do kamaron even tastes like. But I can tell you I can see the flavor when 
I was shooting the B-roll on this. I’m like, “Oh my gosh, I can just imagine what that must 
taste like in my head.” Um, all these different flavors are happening here. And I’m going to hope 
that I’m going to be able to do this with some kind of grace. Some kind of grace in Gile. 
Let’s see what happens. Cheers, Fresh Bake. Wow. And I can confirm after that first 
bite that there are a wide variety of flavors in here. It is falling apart, 
though. It’s already falling apart. So, I’m going to do my best to get in 
there. But, let me try that again. That is absolutely delicious. Here’s some 
of that toppings that were on there. This just looks like they’re calling it salsa roa 
and salsa matcha which looks to be, you know, some uh some onion and that’s the salsa roa. I 
don’t know if you can see that on top there. Very spicy. Much spicier than I thought it was going 
to be. Uh but those those pickled uh onions and other I think Oh gosh. Yeah, I’m it’s kicking 
in. Uh radishes and that matcha. Delicious. That is absolutely wonderful. Now that it’s 
falling apart, you can kind of get a good look. That’s the protein right there. That is a shrimp. 
It looks like, you know, a a beef or something, but that is a shrimp. And it’s enormous. 
That’s a good size chunk of there. So, it’s like one of those inside the whole 
thing. hard to keep everything together and you want to as much as you can because all those 
flavors are coming together so wonderfully. Man, that was terrific. When I was browsing, 
you know, what I was going to try today, I knew I wanted to come here to Paris Garden Grill 
for lunch for that first meal because they hardly ever miss here. It’s always wonderful. And uh 
this is absolutely a new dish. This is something that they they’ve never served here before. and 
that the pictures and everything look so amazing that I had to come here and I have not been 
disappointed. Here’s some more of that uh shrimp. Oh, cut that with a part of 
the shell that fell apart. That is terrific. Wow. Yeah, there’s no 
leaves. And one of the things that I love about coming to Paradise Garden first is 
the wonderful plating. They give you an actual plate and actual silverware, which is 
a delight. Uh but they come with uh rice and beans. The the entre typically come with 
rice and beans. Try some of that. I love rice and beans with my Mexican food. We eat 
a lot at our house. We eat a lot of Mexican food and rice and beans is, you know, 
just amazing for me. No, man. Awesome. Awesome. This is This is great. It is impossible 
keeping this thing together, so I am going to quit while I’m ahead. But this is delicious. Five out 
of five. Absolutely no regrets. This is probably one of the finest experiences that I’ve had so 
far this year. And we’ve had a lot already. Like I said, great setting, great food, very festive, 
delicious. Everything is just terrific. The show amazing. Loving this so far today. Let’s keep 
going, guys. And I’m pretty sure we only order one place. And it looks like the inertia of 
our day has sent us to the Hollywood Backlot, which I think we’re going to be probably wrapping 
up the show here. Now, I am not a fan. I’ve been on the record for years, decades even that I don’t 
like the Hollywood Backlot. I’m so grateful that they’re going to turn this into some kind of 
Pandora thing. But one thing that the Hollywood Backlot has going for it is the studio catering 
truck and for that matter the the the lounge. But the studio catering truck never misses. 
They have some great food here. Every time there’s a festival, every time there’s a seasonal 
celebration of some kind, I make a point of always stopping here. Now, this what I’m getting 
technically isn’t on the uh the Festival of Holidays foodie guide, the Filipino feast burrito. 
That’s what we’re looking at right now. It’s pork belly adobo, fried rice, pancet, and lupia in 
a warm flour tortilla with sweet chili dipping sauce. I’m making an executive decision. I’m 
calling it as uh because this is my show and I want to eat it. It says it’s seasonal and it’s new 
to the menu here in the truck. So they and they do change the menu here at the truck with the 
season. So I’m calling it. This is Festival of Holidays and I’m really looking forward to eating 
this because as I mentioned uh everything they do here. I love the last burrito that they had here 
was fantastic. I like Filipino food and I’m really looking forward to trying this, especially with 
that um the chili the the sweet chili dipping. It’s falling apart. One of my pieces is already 
falling apart. So, we’re going to we’re going to have a hard time with this. I’m looking 
forward to this. Let’s go. Cheers, Fresh B. Oh my god. That really snuck up on me. Why are they always so good at this? That pork 
belly. Pork belly is so good, you guys. What is pancet? I gotta look that up. I have to know now. 
Yeah. So, basically, it’s the noodles. It’s the noodles, I’m guessing. That’s what my That’s 
what Wikipedia is telling me anyway. But this right here, the the the pork belly part of it. My 
god. That is incredible. Now, trying to identify, there’s some vegetables going on here, which 
I probably it’s probably part of the pancet. It looks like green chili. Uh some red some red 
pepper in there maybe. And obviously the rice. All of that is working so well. Let’s get into some of 
that sweet chili dipping sauce. This is There are things that I’ve learned to love. I They’re new to 
me, but you know, ever since I’ve started trying them, um chamoy is one of my favorite things. 
I I love chamoy on just about anything. And now over the past couple of years, I found that 
I love sweet chili sauce on everything. Cheers. I need more of that. That was 
outstanding. Ask for extra, especially on the non uh protein part, you 
know, the the the panset part and the rice. Incredible. Another five out of five dish here 
at Festival of the Holidays. I am so surprised. Last year, our festival experience was not very 
good. They had a few hits, but mostly misses. We just didn’t we weren’t feeling it. But this 
year, in spite of the fact that we had rain on Friday and we get to do we didn’t get to do some 
of the stuff we normally do. In spite of that, the two days that I’ve been spending here 
at Festival Holidays has been absolutely outstanding. This has been an absolute smashing 
success. I’m so happy and I’m so grateful that they were able to pull this this festival 
out considering what happened last year and considering what we we saw initially with 
the with the menu. This is fantastic. More and maybe I have this wrong now 
that I’m looking at this again. It’s the the the fried rice is is 
it’s pork belly adobo fried rice. So, what am I eating then? Is not the pork 
belly. This is the lubia. Oh my gosh. I mean, I guess it does. Wow. Look at that. I just 
fished out a whole chunk of it. That does look like pork belly. I’m not I’m You know, that’s I’m 
sorry. That’s pork belly. Yeah. Salty and fatty. Wow. Anyway, as I was saying, the Filipino 
feast burrito is priced at $14.49. That word feast, it’s very accurate cuz 
this is going to fill me up quickly. I mean, I wasn’t I’m probably not My stomach 
is not exactly empty. I’ve been eating But you could probably share this. I know Liz and 
I could probably share this pretty easily. That’s a good value at 1449. If you got two people eating 
it, that’s a pretty good value. I am down. This is a five out of five. Now I think in a few minutes 
we’re going to get a show here right over our shoulder. There we go. Marriest place on earth has 
Oh, okay. That’s this is that what they call the celebration. Uh deinita. I don’t even know what 
that is. Should we just get both and try it? No, I I’m not hungry at all. Oh, so get get whatever 
you want the pole. Are you serious? We never have pole. No, I’m so intrigued. And it’s soupy 
weather. No, this is not ranch desalo. This is the golden horseshoe. It is the very only table. 
I walked this entire place and and I just happened to arrive right as they were getting up. So, I got 
lucky. There’s no tables. Everybody’s doing the exact same thing. Taking cover. It’s pouring out 
there and they’re just taking cover and getting some pizzole. It’s white pizzole. I usually like 
white green. Like I don’t like the red broth they use. Oh yeah. Um this is one of my favorite soups 
of all time. Really? Yeah. So it looks yummy. I mean it’s a lot my body that’s a lot more uh What 
is that? That’s um it’s a lot white onion. Oh, is that what that is? I’m probably going to 
eat a pepper all after this, but that’s okay. Is it hot? Tell me it’s hot. At least this might be the best meal of 
the day. Really? 100%. We’ve eaten $200 worth of food today and 
this is the best thing you’ve had. Wow. It tastes like homecooked. Like Yeah. Like, 
you know, see little grandma in there. I love the bowl. Thank you for putting that in such a 
lovely bowl. I know. Those would be like a car, you know. Wow. Yeah. And it’s not too spicy. I 
was kind of scared it’s going to be spicy. Um the white onion’s going to, you know, 
has a lot. It’s a lot of white onion. But it does look Well, I don’t want to 
say authentic cuz I wouldn’t know what an authentic cazolei looks like, but it looks it 
looks authentic. It looks like non-standard. Like I I don’t recognize it, so it must be, you know, 
interesting. You know what I mean? I mean, I I mean I probably don’t know anything, but I mean 
it tastes And tastes good. Yeah, that’s all that matters. Honestly, that’s that’s some really good 
quality pork. Wow. I It’s not that spicy. I’m so happy. It’s not bad, but a nice potato, too. Yeah, 
you got an extra bag of that. That looks like an extra bag of crispy chips going lemon and a cider. 
You were really hungry. We ate for 4 hours today. We burned it off. We did 
though. We did. We burned out. dining today at the Red Rose Tavern in my ever 
long quest to eat everything at the Disneyland Resort. And this is a sandwich that I have been 
avoiding for a long time, mostly because of its name. This is the Tavern Triple Cheeseburger with 
bacon, grilled onions, bacon, American cheese, housemade burger sauce, and pickles served with 
cuties or mandarin oranges like or or cuties or tavern potato bites. I opted for the potato bites. 
The reason why I’m avoiding it because of this name is because it’s a triple cheeseburger and 
that’s just way too much for me for my tiny little stomach to handle. So, I’m like, I can’t get I 
don’t want to get that cuz I can’t eat all that. But I’m really hungry today. So, I’m hoping that 
I do have a shot at this. Maybe we get halfway. Maybe we get three quarters. I don’t know. I 
will tell you straight off the bat, uh, in terms of presentation and, you know, the, you know, 
how it looks before I’ve even gotten to eat it. The bun is cold. Again, this is our second dining 
situation in a row where we’ve had a cold bun. Uh, and it it does look like it’s been kind of parked 
parked uh at at the uh at the you know the warmer, but even though the warmer didn’t warm it, why 
even have it if it’s not going to if it’s not going to warm the bun? Uh, but there is there is 
in fact three patties on there. You can see one, two, and there’s the third one right 
there. Wish me luck, fresh baked. Cheers. Uh, I have to say that was actually pretty 
tasty in spite of the fact that the bun was cold and probably the the meat, the patties are 
a little bit not hot also, but the, you know, the flavors are pretty good. I love the 
I didn’t used to understand why you do a double or triple just want more protein, but it 
actually changes the complexion of the burger, the meat to bun ratio. I’m always, if I’m 
going to go off the ratio a little bit, this is high meat to bun ratio. High meat to bun. 
I prefer it to be in this direction. It It makes for a better bite. The The flavor combinations and 
everything are better when there’s more meat than rather than less meat and it’s all bone. So, this 
Look at that. That’s my next bite right there. And that was equally as good. I will 
say that I’m not normally a grilled onions guy. There are grilled onions 
here. I prefer uh raw onions myself, but that I’m actually that’s quite 
enjoyable. I did enjoy that where I normally might. Still trying to find a 
pickle. Oh, it says there’s pickles and I think it’s down here. Let me see if I can’t 
get it. Let’s see how that changes things. Found it. Oh my god. That might have been 
the best bite so far. Got to get that the What is it? The Got to Yeah, you got to get 
the housemade burger sauce and the bacon and the and the pickles and the onions all in 
one bite. Man, that’s actually really tasty. It’s, you know, kind of nasty looking, which 
I guess is the way a cheeseburger should be. A cheeseburger should be a little bit 
intimidating looking, I think. Anyway, uh that doesn’t look all that, but it it 
doesn’t look great. The presentation is, you know, not great at all, but it is. 
The flavors are definitely there. Bacon. Tots are good as always, too. It’s a reason to 
come to uh Red Rose Tavern. If you’re a tots guy, it’s a loss of fries. You can’t It’s hard to 
fail at tots. You can fail at French fries in a lot of different ways. These are 
always good. Always the same. Yeah. So, um, all in. I mean, I’m pleasantly 
surprised with with the meal here. Um, I I had a feeling I was going to be let down, 
and I was not. This is pretty delicious, and I’m actually making pretty good progress. 
We may get more than halfway through with this, but it’s worth it. $18.99, by the way. Most 
expensive cheeseburger you’re going to find here at Disneyland. Most of them are in the $15, 
$16 range. $18.99 cuz you’re getting the triple cheeseburger. Um, not bad though. This is actually 
This is a good split. Liz and I could definitely chop this up between the two of us. Plus, you get 
to eat in this delightful setting here at the Red Rose Tavern. So, definitely thumbs up. Give this 
a shot. Four out of five. Let’s get back to work. That’s everything we ate in the 
month of November. Don’t forget also we did a whole report from Festival 
of Holidays Food and Wine Festival. Watch that video as well. Thank you for 
watching. We’ll see you next month.

We did a lot of eating at Disneyland this month. And I’m not even talking about the Festival of Holidays! Here’s everything we ate in the month of November.

Burritos and Margaritas at Lucky Fortune Cookery.
A tasty new shrimp dish at Docking Bay 7
The CLASSIC Fried Chicken from the Plaza Inn
and maybe best of all, that incredible Phillipino burrito at the Hollywood Backlot

and of course lots more. Also, dont’ forget to watch that Festival of Holidays video as well if you haven’t already. What a day that was!

Festival of Holidays: https://youtu.be/UUzywtTr56w

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