Flo’s V8 Café Food Review at Disney California Adventure Park

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Flo’s V8 Café Food Review at Disney California Adventure Park

If you haven’t heard, a new menu has raced over to Flo’s V8 Café, located in Cars Land at Disney California Adventure Park, featuring a revved up set of entrees, desserts, and seasonal offerings. From blue-plate specials to fried chicken, to the long-awaited cheeseburger, there are over 12 new food options to help fuel your tank and get you back out on the track.

We had the chance to sample from the menu, which is split into two main fares, “Pit Stop Classics”, quick and easy options for on the go racers, in addition to “Drive-In Dishes”, which are homey staples and comfort food that provide a more relaxed pace to your day. Off the “Pit Stop Classics” menu, we had Ramone’s signature sandwich, the Low and Slow Club. The diner classic features sliced turkey breast, crisp bacon, avocado-bacon, lettuce, and tomato on toasted white bread. The sandwich comes with a pickle spear and side of steak fries.

Flo’s V8 Café Food Review at Disney California Adventure Park


The sandwich itself is refreshing, light, but still plenty of food, as there is an ample serving of turkey, veggies, and bacon. The bacon is nice and thick, really bringing the whole experience together, definitely reminding you of a classic diner club. One of the risks with this type of sandwich is the quality of the lettuce and tomato, and we can safely say the Low and Slow Club did not disappoint. Fresh, crisp, and full of flavor, it’s a nice way to grab a quick bite without sacrificing substance. If you are hoping for thin and more conventional fries, however, this dish will not be ideal, as Flo’s is serving up traditional steak fries.

Afterward, we had a chance to sink our teeth into Flo’s Famous Fried Chicken from the Drive-In Classics section. The plate comes with roasted garlic mashed potatoes, gravy, and seasonal vegetables. The chicken felt familiar, which gives you the feeling you’ve been transported over to Plaza Inn at Disneyland; tasty and comforting. The sides, however, did not have too much distinctive taste, which compliments the dish but don’t stand out heavily. It’s still a solid meal, and for someone who wants a chance to sit down and devour a plate of chicken, the portions do not skimp. There’s plenty of food here, and that creates a better bang for your buck given the price point.

Flo’s V8 Café Food Review at Disney California Adventure Park

To wrap it all up, we stuck with one of the few survivors of the original Flo’s menu, the classic shake. As always, the milkshake is exactly what it needs to be, sweet, cool, and straight to the point. With the cookie road gravel, it’s a fantastic way to end the meal on a high note. It is unfortunate that the mud pies were axed from the menu, but it is nice that the shake remains to remind you of the early days at the café. Flo’s is a focal point of the Cars Land atmosphere and it’s nice to get a mixture of old and new.

Flo’s V8 Café Food Review at Disney California Adventure Park

In addition, you can fill up with refreshing fountain beverages, milk, orange juice, coffee, hot tea, or hot cocoa. For guests over the age of 21, specialty draft beer and wine is also available. Drafts include Victory Prima Pilsner and Bear Republic Racer 5 IPA, and wines include Kendall-Jackson VR Chardonnay, Coppola Rosso & Bianco, and Red Sangria.

Flo’s V8 Café Food Review at Disney California Adventure Park

Check out the new Menu here: Flo’s V8 Cafe Menu

Flo’s V8 Cafe is also one of the 15 locations accepting mobile orders through the Disneyland App. This new feature will make the experience that much more convenient and shift the focus back towards the featured fare rather than the busy lines during the lunch and dinner rush. Drive on over today and check out the new menu for yourself!

Flo’s V8 Café Food Review at Disney California Adventure ParkFlo’s V8 Café Food Review at Disney California Adventure Park

Flo’s V8 Café Food Review at Disney California Adventure Park

This Post is written by Guest Writer, Maverick Bohn. 


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