A new Italian restaurant concept at Walt Disney World Resort is closing in on an opening date, and its creator recently dished out a few details.
James Beard Award-winning Chef Tony Mantuano and Executive Chef Justin Plank are heading the multimillion-dollar redesign of Portobello Country Italian Trattoria into Terralina Crafted Italian. The Disney Springs restaurant by Chicago-based restaurant operator Levy Restaurants Inc. will feature authentic Italian cuisine prepared on a wood-burning grill and oven with decor inspired by Italy’s Lake District.
There is no official word on when Terralina will begin service, other than it will be sometime next year. “We’re taking the time to develop new dishes and create a memorable experience,” Mantuano said during a culinary demonstration at the Epcot International Food & Wine Festival. The chef/creator took the opportunity to shed some light onto the thought process behind the new venue for his audience. Highlights include:
- Spreads: Terralina will feature a few favorite menu items from Portobello, but the emphasis is on a unique dining experience and new dishes from start to finish. “Everyone is used to having a plate of olive oil served with their bread,” Mantuano told the audience. “We want to serve Giardiniera.” The Italian relish of pickled vegetables includes peppers, carrots and cauliflower preserved in vinegar or oil, and will be prepared in house. “You can utilize vegetables that are in season, it’s super easy to make, and by doing it yourself, you can control what goes in.”
- Service: Mantuano and his staff are going beyond the menu to make Terralina a memorable experience. “To me, the most important thing in a restaurant is the service,” said Mantuano. Good food should be a given, but the attention of the staff and their knowledge of their customers is what inspires repeat business from locals and travelers alike. “James Beard said, ‘The best restaurant is the one that knows who I am when I sit down.’ “
- Sustainability: This was important for the former Portobello and will be an even greater priority at Terralina, according to Mantuano. He and Plank are looking into several ideas, including using kitchen scraps as feed for local farmers and a unique way of tapping into the restaurant’s supply of unused bread. “We go through so much bread, it all can’t be consumed. So, instead of just throwing it away, we’re working with a local brewer to make a beer, just for us, from that bread.”
The restaurant rehab is part of an extensive list of new Disney Springs restaurants currently under construction, with many set to open before year’s end. New architecture and fresh menus serve to heighten the popularity of the already booming dining destination while adding diversity to the region’s restaurant roster.
Disney Springs — popular with tourists and locals alike — is part of Orlando’s $60 billion tourism industry, which last year drew a record 68 million visitors to the region.
Source: Orlando Business Journal
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