French Fry Diary 575: Raglan Road

Usually every trip to Walt Disney World for me includes a journey to Downtown Disney and Cookes of Dublin, which until recent years has had the best French fries, pardon me, Irish chips I have ever had. Lately though, they haven't been so great. Whether it's because of changes in the cooking process or just general laziness in prep, I don't know, but they ain't what they used to be.

As a change of pace, this trip, we decided to try the big fancy sit-down restaurant attached to Cookes of Dublin called Raglan Road this time. It's the same folks doing both places, but rather than a walk-up counter service, this was a nice sit-down place. We had planned on having a whole group of folks with us, friends and family, but one by one, people dropped out for various reasons. I was beginning to wonder if I should change my deodorant.

At first, as it was just myself, The Bride and her mom, we were thinking of just going to Cookes of Dublin as Raglan Road was so much more expensive, and Cookes was easier. Thinking of the folks who couldn't make it, we bit the bullet, and went to Raglan Road for a full meal and experience - and it was an experience. Absent friends and family don't know what they missed. No regrets.

The restaurant is pretty big, like most places in WDW, it's like a TARDIS, bigger on the inside than it looks outside - a large dining area and bar area, with one big stage and a center stage as well. We had heard there were shows, and bands, but we did not think, being so early (it was five-ish) we would see them. We were wrong.

I got my usual, a plain burger, as well as an order of the chips and an order of the onion rings which I had been told I should definitely try. The burger was very good, and came on a weird roll that had strips of ham? Or onion? Baked and threaded through it, very very tasty. As far as the food goes, it needs to be said. They may be next to each other, and they may be the same operation, same management etcetera - but Raglan Road is not Cookes of Dublin. Raglan Road is vastly superior.

As we were beginning to enjoy our meal, the entertainment began. It was as if Riverdance erupted around us, on the large stage in front of us, and a small center stage spot behind us. Propelled by the music of Creel, the tap group known as Our Darlin' Dancers put on an amazing show. So terrific, and later kids from audience were brought up on stage, shown moves, and danced along. Everyone had a great time especially the two little kids who were dancing next to our table.



Back to our meal, especially the French fries and the onion rings, the stuff you're here to read about. Both the rings and the fries (I mean chips) came in proper paper cones, although other tables had them dumped on to plates, which was also kinda cool. The onion rings were fine in the cone, but the fries were kinda wedged in there pretty tightly. The cheese was like a glue holding them together. Note the shape of the pile once we dumped them onto a plate ourselves.

My friend Dom was dead on about the onion rings. They had the same wonderful batter as the Cookes of Dublin onion rings, with big thick and juicy onions, and a very crunchy exterior. To die for, these were fantastic. However the fries were a bit different from the fare at Cookes. These natural cuts were bigger than usual shoestrings, with good amounts of cheese, garlic, and something that always needs a careful measure - just the right amount of truffle oil. Near perfect fries. Raglan Road more than makes up for Cookes of Dublin's recent decline.

Since it was The Bride's birthday, we also got as a dessert the bread pudding that one of our absent friends had recommended. We didn't order it, it came on its own - that's just how Disney rolls. This was a luscious dessert, and the vanilla and caramel cream over it was sweet heaven. What a wonderful birthday gift. Thank you!

There was a lot of food, so we ended up taking some of it back to our happily microwave equipped hotel. The onion rings were a bit soggy the second time around, but based on my experience, I think these would have been awesome if baked when reheated, rather than nuked. I might say the same about the fries, but for the record, they were an inedible disaster in the nuke. Definitely bake leftovers.

Raglan Road is awesome, one of my favorite restaurants in WDW, and it gets my highest marks. Very highly recommended, and I would definitely come back. As a matter of fact, I look forward to it. Raglan Road rocks.

French Fry Diary 34: Cookes of Dublin

One question I have been asked time and time again since I started this blog is “What are the best / your favorite French fries?” This is the entry that answers that question – at least so far.

Cooke’s of Dublin at Walt Disney World, or to be more precise, it’s that Disney West Side / Disney Marketplace / Downtown Disney / Pleasure Island (or what’s left of it) multi-mega-plex shopping center. This is the fast food side of the Irish Pub operation called Raglan Road.

You can get fish and chips, chicken skewers and chips, or a ‘lurry-load of chips.’ A truckload I suppose, but I always thought trucks over there were called lorries rather than lurries. It should be noted that the Irish-accented staff had no idea either. Oh those Irish, they can’t even speak the Queen’s English. ;-)

The chips, as fries are called on the emerald isle, were long and thick, without skins, sometimes surprisingly long. They were also cooked to order, no waiting under heat lamps, fresh from the fryer. While they were deep-fried, the chips have a very cool (and I don’t mean temperature) baked French fry texture, not greasy at all. On the inside they have a wonderful baked potato taste, obviously brought on by the thickness of these chips. They were sooo good, we made two trips to Cookes on this visit.

There is also a lot to be said for the authentic Irish atmosphere. The music, the accents, the food and everything else combine to make you forget you’re in the middle of the Disney sphere of influence. Even the condiments add to the atmosphere as vinegar is provided for the chip traditionalists.

Other bonuses include ‘doh-bars’ for dessert... the insidious deep-fried candy bars we in the north have heard so much about. I like my danger foods but even I didn’t dare this one. Maybe next time. And of course, being in the south, you get to sample Mr. Pibbs instead of Dr. Pepper. Viva la difference.

And there you have it, the best French fries in the world (so far, and I’m still searching) are the distinctly Irish chips from Cookes of Dublin. Give ‘em a try when you visit Orlando, Florida or Disney World.

*reviewed from my 2005 trip to Walt Disney World.

Random Tater Pic of the Day #264

From friends Brian and Taryn's recent visit to Florida, this is the Full English Breakfast from Raglan Road, featuring Roasties, their crunchy and thick breakfast potatoes.

National Onion Rings Day 2014

Sunday, June 22, 2014 is National Onion Rings Day, so how are you going to celebrate?

Maybe you could go out to dinner to your favorite restaurant, or better yet, your favorite restaurant that has your favorite onion rings.

Some of my favorite rings include those at Little Shanty, Raglan Road, Long John Silver's, or those great coconut onion rings at Bahama Breeze.

French Fry Diary 576: Long John Silver's Onion Rings

Never let it be said that advertising doesn't work. For weeks now my television viewing has been bombarded by commercials for Long John Silver's and their family sized chicken meal (I'm pretty sure it's over now). I finally broke down, went to the weird Taco Bell and LJS hybrid in West Berlin and got one.

The family meal, on special for $10.99, contains ten pieces of chicken, eight hush puppies, and two sides (I think the offer is over now). Me, being who I am, got fries and onion rings as sides. I've already talked about LJS' fries, both old and new (I do wonder however why it seems I get different fries every time I go there - this past time they were similar to Wendy's new fries), but man oh man, those onion rings.

I'll just say it. These are probably the best fast food onion rings I've had recently, even better than Sonic. If anything they are most similar to those at Raglan Road, only without that spicy kick. These are tender onions, deep-fried, so they are a bit greasy, but with a delicious crispy and crunchy batter.

The best part, mostly because the portions are so big, all of LJS' food reheats well in the oven and in the microwave. The boxes even have instructions. I love these onion rings, recommended.

And remember, French Fry Diary is now on Facebook, come on over and join the fun and the discussion!

French Fry Diary 671: Yorkshire County Fish Shop 2015

Ever since I visited this place a few years back I have wanted to return. Considered a quick service on the Disney Dining Plan, this tiny little counter tucked away in the United Kingdom section of EPCOT's World Showcase is indeed a little treasure. And their outside dining area is the perfect place to see Illuminations, or just chill and listen the Brit Invasion bands across the way.

So I got my chips and sat down, as seating was at a premium I sat at a table with a couple from Wales. They immediately wanted to know why I was taking pictures of my chips with my phone. I explained about the blog, and we had a nice conversation about accents, and chips, and fries. The gentleman called up French Fry Diary on his phone and was reading some of the entries. It's true, he had notes for me.

These chips at Yorkshire, or Cookes of Dublin or Raglan Road for that matter, aren't authentic. They are just what Americans think British chips are. I'm the victim of a tourism conspiracy. Real chips come from chip trucks or holes in the walls. And as far as fish for fish and chips, real fish is cod or haddock. As I was getting schooled, an older Scottish couple joined us at the table. This is what is so great about Walt Disney World - you can make friends quickly.

The conversation turned to accents and language again, and the two couples teased me by speaking real Welsh and Scottish, proving that neither is anything like what Americans would call English. The new couple agreed about the chips, not authentic at all - quite good, mind you, but inauthentic. Next we talked about American food - what is American food anyway? It's all stolen from other countries. We have good bacon, of that everyone was in agreement, but let's face it, bacon is Canadian.

I had a wonderful afternoon eating chips and chatting with new friends. This was great. So if you want to talk authentic chips, the Yorkshire County Fish Shop is the place to be.

Florida Fries?

Awesome French Fry sculpture at the University of Florida

The Bride and I are in the midst of planning a vacation for this coming September. We'll be taking a week-long cruise on the majestic Disney Fantasy, bookended on each end by a few days in the Orlando Florida area.

I'm counting on my Florida homies now. Terry, Gail, even the French Fry Fairy - I'm looking at you folks, and anyone else who has a suggestion - where are the good (or bad) fries in that area of the Sunshine State?

We will probably be hitting Raglan Road and Hamburger Mary's, but where else should we be going for fries? Please let me know!

French Fry Diary 403: Cookes of Dublin 2012

This has just become tradition. Every time we come to Walt Disney World, we have to make the trek out to Downtown Disney to experience Cookes of Dublin, simply the best fries, or more accurately, chips, that I have ever had.

This trip however, I had been put on the spot. Previously on the trip, at a dinner at the Maya Grill, I was asked who has the best fries. I answered immediately Cookes of Dublin. When the bro-in-law found out this place was in town, we had to go, I guess to prove it. I had no problem with it, they are the best, and screw him, if he doesn't agree, after one of those doh-bars for dessert, he'll forget all about it.

Some background on Cookes of Dublin, as I don't think I've talked about that before. The original Cooke's of Dublin was actually in, duh, Dublin City, Ireland and founded by George Edward Cooke in 1934. The same traditional Irish cooking methods used then are the ones used today in the Walt Disney World, Downtown Disney location.

Like the last trip to Cookes, this was a family and friends excursion. We again met my friend Terry at what's left of Pleasure Island. We walked around a bit, finally regrouped our wandering party and went to a late lunch at Cookes.

I got my usual, the chicken and chips. The Bride got a fish sandwich that had chips on it. I have to confess that the chips were not so great this time, definitely not their best, nor my favorite as they have been every time I've been here in the past. The chips were only warm, and the problem is they are best hot. To reiterate if you've missed all the previous times I've reviewed Cookes of Dublin, the chips are thick cut fries, double fried and toss salted. Still, even just warm they beat the heck out of most fries out there. But on the bad side, I don't think my Anglophile brother-in-law was impressed. Shame.

On a side note, when I last wrote about Cookes of Dublin here, commenter JustinM, from the very cool Barbecue & Baseball blog, asked about what dipping sauces were available. When I asked I expected the usual, but the answer was a bit more exotic. Cookes has a curry dip, and an Irish vintage bacon and cheese dip. How 'bout that? The Dalkey mustard, a white spicy not-hot mustard, on the table also seemed quite popular. It was used on the fries, and Terry also had some on his battered sausages too. The doh-bar for dessert was perfection.

I would liked to have tried some of the other fried treats they have at Cookes of Dublin, like the skinny fries or the double dipped onion rings. But given the choice, and not knowing when the next time I'll get to WDW will be, I always go for the traditional Irish chips instead. I believe when next we come, we are going to try to get reservations for the big restaurant attached to Cookes of Dublin, Raglan Road and see how that is.

All in all this was a good time, a nice late lunch with family and friends. That's the part that counts - the company, not the food. Hopefully the food will match up next time.