Disney Restaurant Review: Topolino’s Terrace at Disney’s Riviera Resort! | Walt Disney World

It’s time for a fancy dinner, and I’m hoping that you’re hungry! I’m heading to Disney’s Riviera Resort to dine at Topolino’s Terrace! Will this Walt Disney World signature dining location rise to the occasion or fail to meet expectations? Join me for this Disney restaurant review and find out! Thank you so much for watching! ❤️

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Hi there Denny here from Disney’s Riviera Resort it’s time for dinner with my hubby and we’re headed up to Topolino’s Terrace it’s up on the top of the hotel and I’m taking you with me I hope you’re hungry I know I am I’m sure Brian is

Too so let’s head on up and take a look around and enjoy something delicious hopefully welcome home this is a DVC Resort and really if you’ve never been here it’s just got a little bit of everything and it’s beautifully appointed so pretty so to get to topala you want to

Go over to the left in the lobby there’s L Cafe which I adore um it’s two separate Towers or two separate wings so you want to go over to the left and head around the corner you can see homages to Walt Disney here on the wall just off the lobby on your way

To topal hi Brian it’s a little homage to Topolino who is Mickey Mouse Topolino means Mickey Mouse little mouse in Italian all right if you are a Wine Drinker you have your pick here at Topino little bit of everything this is the elevator Lobby and we are here just as the sun is getting ready to set this is Riviera Resort so that’s kind of the other Wing that I was talking about over there we’re on the Topolino side and you cannot get there

From here so as far as elevators I mean obviously so you want to take the elevator on the Riviera side but there’s the pool um Primo piato which is the counter service is directly well kind of down on that first floor just look H those balconies so this is the light fixture

The chandelier in the elevator Lobby and of course if you’ve been to Enchanted Rose over at the Grand Floridian I feel like it echoes that and of course it’s reminiscent of pasta noodles which is a whole lot of fun this restaurant focuses on Italian and French Riviera flavors

If you have some time before your reservation you can step into the topalo Terrace Lounge you do not need a reservation in order to do so and you can order from the menu and they have mocktails as well I’m happy to say pasta glorious pasta rigoton one of

Their big dishes their Colin cards here on the menu since day one is their chicken rigoton yeah when was the last time over here thank you thank you so much yeah yay excellent thank you so much right here thank you this our for you perfect thank

You we are at the table and we have our menus and we have met JC our very just very sweet kind server and we are checking out the menu now the menu has some changes it just just earlier the in the week got some revamps to it so

There’s a pork belly on the appetizer menu pork belly fazzoletto for $19 it’s handkerchief handkerchief handkerchief I can’t talk anymore Talking Words what pasta marcala glaze and then springe s and then the rata and barata are both still there both of which are amazing if you love chees please get

Them and then on the entree side of things there’s now a brazed lamb shank for $49 uh the fillet now comes on a trule palm puree and the Sea gallops JC mentioned the Seas gallops entree for $54 is like carrots done several different ways and scallop so if

You don’t like carrots please don’t get that Onre in the meantime I’ve ordered a drink it’s a mocktail of course it’s the pesh Repose it comes with the flavors of peach mint lemon and soda water for 649 I look forward to having it when it

Gets here I’ll let you know what I think the pestr POS has arrived here to the table look at that beautiful ombre effect that’s gorgeous cheers let me turn it so I don’t have a lemon in my nose too late the mint is it is very mint forward

It hits you with the lemon in your nose but also a lemon and then the peach comes in oh that’s delicious the lovely JC has helped uh us make decisions but to be fair I knew what I was getting as I rolled in as soon as Brian said he made the reservation I

Knew ex I knew exactly what I was getting um appetizer we have ordered the Bara the Bara is $19 and it is the most glorious cheese they have both the bar and the ricot on the appetizer menu again as I said since day one amazing amazing choices either one of them um so

I’m hoping the verata is the same as the last time we had it the bread service JC is bringing it out in just a little bit it includes their epy bread it is wonderful and comes with a with an olive oil uh along with that so I’m looking

Forward to that for dinner I chose the classic soulman year you don’t get more French classic cooking than that and really you don’t get more butter than that it has changed from what JC said since the last time I had it so I’m really excited about that she said it’s

No longer um finished with a white balsamic vinegar at the end it’s finished with brown butter friends brown butter is delightful it’s delightful and Brian chose the rigoton the rigatoni is made with a sauce that takes three days to create and it is the head Chef’s grandmother’s recipe he is from Sant

Trope and as JC said you don’t get more French SL Italian cook in than that so he has made a good choice he almost was getting he was teetering with the rigatoni and the um and the L shank and ji helped put him over the edge in favor of the

Riceton now here in the restaurant it is just lovely I mean just a warm beautiful clean and classy Vibe and then the kitchen which we are right by I’m so excited we have been seated right by the kitchen the kitchen is an open kitchen and you can watch the chefs do

What they do the entire team working so hard to make sure that your meal is a good one and then of cross for me is the lounge how lovely when you exactly so of course we still have our e bread made here fresh on the 10th floor essentially a French baguette that is

Cut before serving to make it more Shar it’s called EP to roughly roughly translates to the word wheat which is of course not only its main ingredient but if you use a lot of imagination it kind of looks like aat it does JC does standard correct and then

Of course the olive oil is an Italian Extra Virgin Olive Oil from Italy specifically Pia Italy where the region has more olive trees number one expert so I always say very simple bread very delicious awesome thank you JC has blessed us with a basket filled with their Epi bread and it’s

Eepi like epip pen but this is EP bread it looks like a wheat stock I loved J’s explanation of it she said it is made here on the 10th floor so how awesome is that oh my goodness the little Olive canar in that the you have to see this the little olive oil

Dish yes please I love that here we go we have the Italian olive oil cheers that’s the best I’ve had this I always enjoy their EP bread but really this is the softest I’ve had it this is so enjoyable so good and the olive oil is just very I mean

It’s very fruity it’s it’s really nice it’s really delicious so the barata just landed on the table remember the barata for $19 off the appetizer menu the barata that Brian and I have had before that I’ve had on several occasions baby this barata is different than what

Used to be it looks like a salad it looks it’s got wilted uh taale in it it has let’s look at the menu again cuz I thought these things were just on the side they are not baby kale beets and Candi walnuts but the but the kale is wilted

Kale we got a salad in front of us we’re going to we’re going to give it a try okay I have the salad with my EP bread see there’s a big chunk of Bara I think that’s beet yes that is beet puree that is beet puree and I think we’ve got sliced beets

Going on here with the kale there’s a not wilted piece of kale I’m going to get a little bit of everything including some of the Bara easier set than done this is an adventure complete adventure I cannot get this on my Fork here we go so just like that we’ve also ordered

The ricot because the ricotta is the same from what it used to be this is very different this is now a straightup salad um this used to be something where you know verata has um just a firm texture that’s slight it’s like halfway firm halfway not and you can spread it

See how it’s spreading all over the kale um but they have changed this very much it is very beat forward you have chunks and slices of Beats of all kinds going on and if beets aren’t your thing then you may not enjoy it perfect thank you so much thank you the

Ricot has arrived to the table it’s a generous serving of ricotta alongside tomato jam which is if it’s like I remember it’s nice we’ll see what it’s like cuz we know things change we also have olive oil and balsamic um in the bowl as well and you

Do get some extra epy bread with it of course you can always ask for more I’m just scooping lovely rata tomato jam MRA they are not messing around that’s delicious creamy cold ricotta it really does melt in your mouth paired with the brightness of that tomato jam it’s like comfort food yeah that’s

That’s fantastic please get please get the rata when you come I’ve made a mess thank yes thank you I appreciate that oh my gosh gorgeous so I knew the uh soulman year was going to be different it has landed at the table JY was wonderful to let us know that the

Soulman year is all the same like ingredients the parts and pieces are all there it’s just different than it used to be so it used to be uh a whole fish but the chef has filleted it into four pieces um the little potatoes used to be inside the little cauliflower used to be

Inside that’s now on the side the classic soulman year features Capers baby squash cauliflower and petite potatoes For $52 so let me take my very first bite I’m very very excited about this um oh this glorious finish this crusty this is the this is the butter this is butter and it’s

Swimming in butter look at that here we go Julia Child we’re here she’d be so happy right about now that is so good um the fish is thick without being too thick it is delightful um beautifully golden on the outside my my gosh look at this it is it’s

It’s it melts in your mouth it’s the brown butter and swimming in it and please dunk each bite into that brown butter it’s just so gloriously rich without being overwhelming and it just I mean it’s a simple dish it’s it’s capers it’s some herbs it’s fish and it’s butter

And it allows the fish just to shine through delicious the petite potatoes are just as petite and cute as they can be also finished in that brown butter so please dig in you do have some veggies here on the side some squash it looks to be Patty pan squash

You can see kind of the the top of it there o That’s nice al dante same with the little cauliflower as well you can just tell when you put your fork in it’s going to be something that’s got some gravitas to it like it’s not a mushy piece of steamed vegetable glorious

Glorious it’s time to try Brian’s rigoton like I said it’s a 3ay sauce and it’s the head Chef’s grandmother’s recipe so let’s dig in it features brazed chicken Sugo broccolini Panetta wob mushroom and black truffle it is $40 and here it is mja the penchetta comes right through I

Mean it’s just right there they chicken thighs from what Brian said it’s chicken thighs so you’ve got dark meat chicken going on it’s just smoky it’s Rich flavorful cheese on top delicious that’s amazing Brian says It’s amazing I agree decorations are edible you’ve got dark chocolate you got

White chocolate you got a homemade waffle cone and then an ed so we made the decision to go with something light for dessert we went with a scoop of gelato tonight the scoops of gelato the flavors you can get are vanilla and chocolate and salted caramel and pistachio

Chocolate chip so just ask your server it’s going to change we are so stuffed from dinner I cannot even begin to accurately tell you and so Brian came up with the great idea of hey let’s just have a bite I said he said he just wanted a bite of something sweet said I

Want the same so we got the gelato we chose the the chocolate gelato scoop you heard JC’s description of it a homemade waffle cone you have a little pansy a little Riviera white chocolate Medallion and a little edible yeah it’s an edible py so here we

Go holy cow that is so good in fact I’m sure a holy cow made this this J is amazing a holy brown cow cocoa deep rich flavor cream crey creamy creamy yeah that’s wonderful I love the little bowl it’s in it’s just this lovely little cold bowl with this

Little just perfectly sized well in the middle so good this is the way to end your meal of course if you want to end your meal in other ways there are other ways but this one is perfect here’s the view from Topolino’s Terrace this is the Terrace outside they they tell you they

Encourage you to come on out here if you dine here come on out grab a you know grab something to drink and and come early stay late and really this is a view that you just don’t want to miss so there’s the pool everything we looked at earlier from the elevator Lobby beautifully

Illuminated so you can still live it up here at the resort and then you can see the Skyliner as I hit myself hold on let’s see if I can get on the Skyliner there’s the Skyliner and over in that direction you can see well you can see the slingshot

In CMI but that’s also Hollywood Studios oh we’ve got fireworks happening that’s happily ever after at the Magic Kingdom not too shabby border Rock Resorts over there as well you can see Yacht Club Beach Club illuminated over there it’s just gorgeous let me swing it around here wishes not wishes Bri

Plus so let me pull back here just a little bit see that you can see the Terrace I love the lights over top they have seating over here and an outdoor bar as well and staffed by a bartender tonight which to be honest that’s the first time I’ve seen that that’s pretty

Fantastic just look candles and everything like let’s just stay here so here’s a look at the restaurant from out on the Terrace looking in it’s it’s really is just a lovely lovely space open Windows everything the meal at topolos has indeed wrapped up and it’s another gorgeous evening here at Walt Disney

World I mean my gosh look at this Resort look at this Resort just incredible I’m so glad that we were able to eat here tonight you know Brian found this reservation at 11:00 last night so he’s been looking and he was looking 30 30 days out and all that was available at

The time you know for those 30 days out are 9900 p.m. and later and yes we love to eat fashionably late I mean who doesn’t however 9900 p.m. is that’s that’s really late so when the 5:30 reservation popped up the night before he scooped it up the atmosphere of

Topolino like I said at the table is to me just a nice enveloping space it’s warm and it’s Rich it’s antiqu brass and it’s that uh ornate glass those ornate there’s several of them ornate glass chandelier that runs you know so much of the length of the restaurant to me it is

Quite lovely the I love that we showed up at 5 you know 5:30 for our reservation and it was still light so we got to see the transformation of Sunset and how the restaurant just kind of became because you know all those glass windows which are amazing and letting in

Light earlier in the evening become mirrored in at night when everything is dark outside so it was just neat to see the transformation and get to be there for all of it the meal itself um Let me let me tell you so good that soulman year yes it’s different it’s done

Differently now than the last time I was here I was last here um a few years ago so so glad to get to come it was 2021 I want to say December of it might have been January of 2022 but you know what I mean it’s it’s one

Of those dates like it’s been a a couple of years so it so great to be back the chef has changed things up a bit the soulman year was amazing that piece of fish is so beautifully delicate but but still thick like that crust on it from

All that brown butter just Divine and delicious uh the accompaniment were were great you’re coming in wanting pasta now granted this isn’t soaked in in marinara sauce kind of pasta this is just beautifully done with a uh just this sauce the the Sugo the chicken Sugo that

Just takes forever to make and you can taste it it just is a rich multi-leveled taste it’s coming fort in a bowl that’s what it that’s what it tastes like the appetizers um please get the ricot if you at all like cheese you heard me goooo about it at the table the the

Barata blessings and and and grace mercy and peace to the barata and its current form I would not get that again that was $19 that to be honest we kind of regretted spending we did because we’re not huge beat fans listen I gave up

Beats in 1983 I I just did I I no longer had to it was probably more like 86 when I was finally like Mom I don’t do I have to eat the beets because I mean back in the day moms were in the beets you got

The canned beets and you made your kids eat them and no thank you I’m okay I have Beats maybe once every five years in a dish here at Disney um there was a beet salad at sunshine Seasons that I’ve gotten a couple times and H M no more

Beads no more beads friends we’re grown-ups we don’t have to eat our beads unless we want to so I will not get the barata in its current iteration next time I’m back what I will get is that soulman year I will get the ricot and

The gelato man that was a perfect way to end the meal if you’re looking for more than just a a scoop of gelato which believe you me that was a nice size scoop so it was nothing to sneeze at it was $7.75 s um you I highly recommend

The chocolate uh dessert that is filled with caramel it also uh features the flavors of raspberries like it’s it’s a really nice very chocolaty used to be made with valona chocolate that was this is pre pandemic um this opened in December of 2019 and then the world shut

Down so uh for a brief and glorious moment it was valona it was a valona chocolate uh dessert they no longer lead with that uh valona aspect of it but it is that chocolate uh dessert and it is really really good so please feel free

To dig into that of course while here at Topolino’s Terrace and at the Riviera do not miss going out on that Terrace and spending some time out there you can grab a drink and just sit down and watch fireworks it is stunning up there it’s just gorgeous on an evening like this

Evening with a a nice cool Bree I mean you could be here all night just sitting and enjoying it so the question comes to you have you been to Topolino’s Terrace if not is it on your Disney must eat list let me know down in the comments

Section as always I look forward to having this conversation with you if not Topolino’s Terrace then which signature sline dining Disney restaurant would you like to eat at let me know let me know down below I want to know all of these things I mean Friends help friends make

Good choices here at Disney and I that’s what I want this channel to be we just get to help each other thank you so much for watching I really appreciate it many thanks and a huge shout out to the whole nine yards patreon team listen we have a

Great team supporting this channel if you’d like to support this channel in an increased way and get access to two exclusive live streams and behind the scenes ramblings and Adventures for me be sure to check out the link in the description box www patreon.com Denny sunderly I’d love to

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Lights have a great one take good care bye