**The Disney Dining Show publishes reviews of meals that we pay for. We only utilize discounts and offers if they are available to the general public, such as annual passholder discounts and Tables in Wonderland membership. We receive no outside compensation for our dining experiences so that we may give our honest opinions about price and value.
On a surprisingly cool and drizzling Saint Patrick's Day evening, Chef Jose Andres joined the likes of celebrity chefs as far ranging as Wolfgang Puck and Guy Fieri by making his mark on Disney Springs dining culture. At 5 pm last night, Jaleo opened its doors to the public.
Chef Andres is highly respected and admired for not only the introduction of tapas-style dining to areas across the United States, but also for his fusion of scientifically advanced gastronomic techniques with a traditional dining experience. He has opened restaurants all across America, each debuting to rave reviews. Throughout interviews over the years, Andres has made his motivation clear: He wants diners to be relaxed, invested, surprised, but most of all have fun in experiencing the most flavor possible in each small bite.
While this thought process is one that most of us could get behind, the question is whether Jaleo manages to live up to this ideal, and if so, is the cost worth it to your average Walt Disney World guest?
Corey Fiasco and I headed down to Disney Springs' West Side on opening night to see if we could find some answers to bring back to the rest of our crew at the Disney Dining Show.
The Design
Pan de Cristal con Tamate — $12
Jamon Ibérico de Bellota cortado a mano — $36
If $36 for that small plate of ham doesn't make any sense to you, that is understandable. This is where Jaleo sets itself apart from others in the area and its mission becomes clear. Not every dish is about making sure you don't leave hungry — the beauty is in the experience. You can get a similar plate of 36+ month cured ham, a product of the world-renown ibérico pigs of Spain, but choosing the "cortado a mano" version gets your meat hand carved tableside.
Croquetas de Pollo — $12.5
Gambas a la Zahara — $28
Not only was this shrimp dish exquisite, but it was also one of the more substantial portions of the night. The heads are left on to soak in the flavor — the chef's summertime tradition — and they accomplish their task exceedingly well. Thin shavings of garlic are strewn throughout, and after you've squeezed the shrimp heads to get the juice out, it is highly recommended that you use some of the bread provided to soak up the delicious broth. In an evening full of amazing food, this dish stood out as one of the best overall, hitting high marks for quality, quantity, and eating experience.
Arroz de Pollo y setas silvestres — $27
Just barely edging out the shrimp for our favorite dish that evening was this humble-yet-exotic combination of rice, chicken, and mushrooms. The most filling of any of the options — as you'd expect from the paella portion of the menu — it managed to serve as a mixture of comfort food and adventurous cuisine. A large part of that was due to the palpable earthy flavors of the mushrooms that completely saturated the moist rice and chicken. Along with the shrimp, if you were to stop by Jaleo and want to get out without having to pawn your watch for cab fair home, each person getting a dish like this and then an appetizer to split should fill you up enough to not find yourself driving to Denny's and shame-eating an hour after you exit.
Pan con chocolate — $10
While I have mentioned price-per-portion quite a few times now (it is a small-plate establishment, after all), I must say that their desserts were much less costly than I expected. For only $10, this chocolate mousse expertly paired with paper-thin bread and brioche ice cream was a wonderful value. The addition of the olive oil on the bread, which crumbles apart at contact, really added a complimentary tone and texture to the dessert.
Quesada Asturiana — $14
While certainly not for everyone, we thoroughly enjoyed this goat cheese cheesecake. Gustavo advised us to bite first from the middle, where the texture would be creamiest, and then pair the bites with the seasonal sorbet. The choice for this one is pretty simple: If you are turned off by goat cheese, maybe stay away — if not, this may be the most fun dessert you eat all year.
