Food Type: Canadian – Steak, mostly
Dining Plan: As of March 1st 2011, lunch is now one table service credit and dinner is now two table service credits. Beginning January 1 2013, both lunch and dinner will be two table service meals.
Cost: Lunch appetizers are $5-$18 and entrées are $15-$32. There’s a fixed price lunch menu for $28.99. Dinner appetizers cost $9-$16 and Entrées cost $25-$45.
Setting: Le Cellier is housed inside of a dark, dark cellar hidden away underneath the Hotel Frontenac. If this wasn’t the most popular restaurant at Epcot, you probably wouldn’t know it’s there.
Advantages: Le Cellier offers a wide variety of quality meats, including filet mignon, prime rib, New York strip, chicken breast, pork chop, scallops, and veal. Pretzel bread and cheese soup are among the most recommended dishes at Disney. Food is prepared to order and executed consistently well. Service is attentive and servers are knowledgeable about the menu. Kids menu includes a smaller portion of the cheese soup, steak, and ice cream. One of the best beer lists you’ll find at Disney.
Disadvantages: Now that Le Cellier is a “signature dining experience,” prices have risen, but quality remains the same. Appetizers are overpriced out of pocket. Restaurant is dark and not necessarily inviting. It’s still difficult to get a reservation.
Value: Above average. Le Cellier’s prices have risen, but they are still in line with general Disney pricing. That is, entrees are about $10 “overpriced,” compared to what you would pay at a similar restaurant in the “real world.” This would be an expensive meal out of pocket, but it’s also one of the highest quality meals at Disney, both in terms of food quality and service.
Reputation: Le Cellier was once the most coveted dining reservation on Disney property, but the price increase and switch to a “signature dining experience” has lessened its popularity. It’s still one of the better meals in any theme park in the world, but it’s difficult to justify a $42 8oz steak or $9 cup of cheddar cheese soup. I would shy toward a lunch reservation and then perhaps a dinner reservation on a subsequent trip if you love it.