Magic Kingdom Serves Booze for the First Time at Be Our Guest

For the first time, you'll be able to get wine or beer at the Magic Kingdom. The Be Our Guest restaurant, themed after Disney's Beauty and the Beast, is part of the Magic Kingdom's Fantasyland revamp. Located inside the Beast's castle, the restaurant will allow diners to choose from three...

By Laine Doss

September 17, 2012

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For the first time, you'll be able to get wine or beer at the Magic Kingdom.

The Be Our Guest restaurant, themed after Disney's Beauty and the Beast, is part of the Magic Kingdom's Fantasyland revamp. Located inside the Beast's castle, the restaurant will allow diners to choose from three themed rooms (the west wing, the rose gallery, and the ballroom).

Open for lunch and dinner, Be Our Guest will offer French-inspired fare

like mussels ($10.99), French onion soup ($6.99), or potato leek soup

($5.99) for appetizers. Entrées include a thyme-scented pork chop

($21.99), grilled strip steak ($29.99), and rotisserie cornish hen

($15.99).

For dessert, there are cupcakes and ~~mouse~~ mousse-filled puffs.

Best

of all, Be Our Guest offers an extensive wine list and a selection of

beers from France and Belgium. The wines, of which there are nearly two

dozen, start at $8 per glass and $35 per bottle for a Charles de Fere,

Jean Louis Blanc de Blancs, and top out at $99 for a bottle of

Château Batailley. Click here to see the entire wine list.

Though

the other Disney theme parks in Orlando have served alcohol for years, this is the first time

booze is being offered at Magic Kingdom.

Be Our Guest opens on November

19, and reservations are already being accepted via phone at 407-939-3463

or online.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

Contact: Laine Doss

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