Disneyland Best Bites for February 2019

Disneyland Best Bites for February 2019

After a lengthy renovation, White Water Snacks has re-opened at Disney’s Grand Californian Hotel & Spa.  The new space has also inspired a new menu of items for guests to snack on while staying at the hotel, or just stopping in for a visit.

New dishes include fresh sandwiches, skewers, artisanal pizza, and so much more!  The best part is this location now uses Mobile Ordering.  Download the Disneyland app on your smartphone to order your meal ahead of time and skip the line!

Disneyland Best Bites for February 2019


Over at Disneyland Hotel, Trader Sam’s Enchanted Tiki Bar has added two new tropical drinks to their already fully loaded menu.  The “Tangaroa Cooler” comes with gin, almond syrup, falernum, angostura bitters, and juices of grapefruit and lemon. The “Sea Monster’s Embrace” consists of dark rums, gin, brandy, passion fruit, falernum, and juices of lime, orange, and pineapple.  To top it off, they both come in fantastic new mugs!

Disneyland Best Bites for February 2019

These new Tiki drinks pair perfectly with the favorites from the appetizer menu.  Panko-crusted long beans, Shipwreck Nachos, and Fried Spam Musubi are just a few popular selections.  You’ll also find these dishes and drinks over at the newly re-opened Tangaroa Terrace Bar & Grill.  Right next door to Trader Sams, the updated tropical bar & grill also has mobile ordering available.  So use your Disneyland app to order ahead and have your cocktails and food waiting for you when you arrive!

So many yummy things to try on your next trip!  What sounds best to whet your appetite?

Source: Disney Parks Blog

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Kelly hails from Buffalo, NY (Go Bills!) where she lives with her husband, two kids, and an ever-growing menagerie of pets. When she's not planning her own trips to Disney, Kelly is helping others plan their trips as a Travel Planner with Key to the World Travel. Kelly can also frequently be found stalking members of the New Kids on the Block on Instagram.
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