I am actually a little bummed about SUG getting a somewhat poor grade. It was one of a few sit down restaurants targeted for my 2010 Orlando trip. It may still be worth it for the ambiance, but I will have to think long and hard about forking over that kind of ca$h for mediocre food.
Pecos Bill's, here I come!
Frankly, upgrading the food and service in a restaurant is the most cost-effective and swiftest way for a park to create a premium entertainment experience. It takes months, even years, to build a world-class attraction. Shows can take weeks, or months, and require significant stagecraft investment.
Hire a top-quality chef and front-of-the-house help, then procure some high-quality ingredients, and you're good to go on a restaurant. The expense is minimal compared with even an off-the-shelf ride and the returns can be spectacular.
I don't want Mythos to rest on its laurels. I want Sharks to step up and provide the caliber of food that I know darn well BEC can provide. Those are two of the reasons I asked Scott to do these reviews and why I am commenting now. Let's keep the parks' feet to the fire and demand the best in food and service that they can provide, as we've demand the best in rides and shows in the past.
Welcome to Theme Park Insider! Please keep us up-to-date on any changes at the restaurant. You've got a lot of potential fans here.
I agree also that good quality, high profile dining is an important feature at the Parks and one that can be achieved relatively cheaply. I'm not suggesting that food retail within the Parks should try to achieve this at the expense of counter service outlets but in addition to them.
I would imagine that the outlets offering faster , cheaper fare represent the greater share of the food turnover and rightly so. Lots of them offer really good food too. Like Flame Tree BBQ to name but one.
But every Park should also be able to offer it's guests the option of at least one decent eatery with good quality food , excellent service and, equally importantly, imaginative themeing.
That's why places like Mythos and Shark's Grill need to succeed in an otherwise fast food environment.
Where do you get your seafood from?