It is such an exciting time to be visiting the Disney Parks right now. With Lunar New Year and the Year of the Horse beginning soon at the Disneyland Resort, and the EPCOT International Festival of the Arts kicking off at Walt Disney World, there is so much happening beyond the usual Disney offerings. This week alone, we have seen a wave of new menus revealed, packed with fresh food and beverage items created especially for these celebrations. One thing is immediately clear: the attention to detail is absolutely stunning.
Some of these creations are so beautifully designed that I genuinely hesitate at the thought of eating them. The colors, textures, and presentation feel more like edible artwork than theme park snacks. But with so much effort clearly going into how these items look, it does make me wonder if the same level of care is always given to how they taste.
I will admit, I am a little jaded when it comes to Disney desserts. Ever since I was a kid, I have been on the hunt for that elusive Disney cupcake that does not taste like whipped air. You know the one: it looks incredible, costs more than it probably should, and somehow manages to taste like nothing but food coloring, leaving your mouth stained and your expectations unmet. That is part of the reason I became so attached to Sprinkles at Disney Springs. It was one of the first places where I consistently found something that actually delivered on flavor.
And unfortunately, that skepticism has not disappeared with time. Even last year, during our Halloween visits on both coasts, I was briefly convinced to give in again. The Enchanted Pumpkin Stuff at Red Rose Tavern looked perfect, but the reality was a dessert that felt like empty calories. Not a single one was finished by either of our family groups. Meanwhile, the Pumpkin Cookies (seemingly plain looking) at Harbour Galley were outstanding, and I would happily go back for those again and again.
So you probably see where I am going with this. Sometimes it feels like the better something looks, the more likely it is to disappoint once the Instagram photos are taken. With quantity and visual appeal often taking center stage, I cannot help but wonder if these new festival menus will break the cycle or repeat it. If you haven’t already done so, stop by Hannah’s article, which includes reviews of the food the team tried during the first day of the EPCOT Festival of the Arts. This might be my one Disney soft spot where the criticism runs a little stronger, but I would love to know what you think.
