Disney’s PCH Grill … My new favorite Disney Restaurant

Disclaimer: This is not a sponsored post. Disneyland provided a buffet meal to my family and I to help aid my post. All opinions are 100% my own. Recipe below courtesy of Disneyland.


I just found my new favorite place to dine while visiting the Magic Kingdom.  As much as I love all the delicious food that can be found inside the Disneyland Resort Parks, the bar just got raised to a new level with the “beach” themed buffet menu now being served over at PCH Grill.  PCH Grill is located across the street at the Paradise Pier Hotel. Chef Jeremiah Balogh has made sure to create something for all diet types. I was a little skeptical at first not quite sure what type of vegetarian options would be present, but to my complete delight there was plenty for me to eat. Not only were the options abundant, they were super delicious and impressive. Impressive is the key word. I was dazzled by how flavorful the food was. It was so up my alley I pictured myself going to visit PCH Grill even on days when I’m not visiting The Disneyland Parks. Plus they had plenty of other options for fish and meat eaters. I ran into a few friends that have recently dined there as well and they were also gushing about how good the food was. I can’t wait to go back again.

Here is the PCH Grill menu: I highlighted all the vegetarian options and added a few photos so you could see for yourself!

Seafood Sauté Station:

Shrimp Alfredo with Cavatappi Pasta, and Littleneck Clams, Chorizo and potatoes, cooked in our Signature Broth with Roasted Garlic Herb Crostini

Carving Station
Dry Rubbed Smoked Tri Tip and Baby Back Ribs
served with your choice of Honey BBQ Sauce, Spicy BBQ Sauce, Pico De Gallo, Corn Bread Shells and Honey Butter Pearls

Wood Fired Pizza Station(Our Guests table bread)

Served to each table a Tomato Mozzarella Basil and a GoatCheese Fig Arugula PizzaA delicious vegetarian pizza served at PCH grill

Build-your-Own Cheese or Pepperoni Pizza (Spieled tableside by the Server for the Children)

~Buffet Stations~

Mini Taco Station
Beer Battered
Sustainable Fish or Zucchini Tacos with Cabbage in Mini Corn Tortillas
Avocado Aioli, Limes, Jalapeños, Spicy-Citrus Crema, Molcajete Salsa, Tomatillo Salsa Verde, Fresh Cilantro, Roasted Serrano Chilies Beer battered zucchini tacos served at PCH Grill at Paradise Pier Hotel.

Mac n’ Cheese Bar
Creamy Tillamook Cheddar Cheese Sauce Mac_and_cheese

Also featuring Chef’s Rotational Specialty

Fried Chicken


Rotational Seasonal Vegetables PCH Grill Veggie_Kabobs

Whole Roasted Sustainable Fish (Salmon)

 Mini Smashed Potatoes with Cheddar Cheese, Chives and finished off with a dollop of Sour CreamAn scrumptious pile of baked potatoes at PCH Grill at the Paradise pier hotel

 Spiced rubbed Pork Shoulder

Cheeseburger Sliders & Mini Hot Dogs

Heirloom Tomato-Mozzarella Topped with Creamy Pesto & Aged Balsamic Reduction Finished with Fresh Cracked Pepper and Sea Salt


Roasted Potato Salad with Creamy Mustard Dressing


Deviled Eggs: Traditional and Pickled Pickled deviled eggs at PCH Grill at Paradise Pier Hotel
Build your own Salad Bar
Crisp Romaine and Spinach

Olives, Roasted Beets, Carrots, Tomatoes, Onions, Cucumbers, Grissini

Herb Vinaigrette (Parsley, Chives and Tarragon), House Made Buttermilk Ranch Dressing, Blue Cheese

Desserts Station

Brioche fresh Fruit Pizza

Seasonal Berry Crisp *
with buttered Streusel (recipe listed at bottom of post)the delicious berry crisp at PCH Grill

“S’more Bar”
Housemaid flavored Coconut, Strawberry and Plain Marshmallows with Graham Crackers and warm Chocolate Sauce Smores at PCH Grill

Milk Chocolate Caramel Tart

With Sea Salt and Bacon Brittle 

“Build your own Strawberry Shortcake”
Pound Cake, Whip Cream, Chunky fresh Strawberry sauce

Dessert filled Ice Cream Cones
Vanilla Bean, Passion Fruit, Strawberry MousseCones-PCH-2
Layers of Coconut, Mango Coulis, toasted Coconut Coconut pudding cups at PCH Grill at Paradise Pier Hotel.

Fresh Fruit Kabobs of Melons, Pineapple and Strawberries

Non-Alcoholic Premium Beverages:

Party Wave Lemonade

All Natural Odwalla Lemonade, with Flavors of Coconut and Banana,

Topped off with Whipped Cream and garnished with Dark Chocolate Shavings

And a sugar-glazed, honey-infused baked Banana Slice

(Served in a coconut mug)


Peach and Orange Tea,

Garnshed with a candied Orange Chip and Fresh Mint (Served in a Mason Jar) PeachBloodOrangeTea-2

 Watermelon Lemonade

Garnished with chilled Watermelon spheres


Berry Crisp at PCH Grill (pictured above)

Recipe courtesy of: Disneyland Resort, Disney’s Paradise Pier Hotel


Serves 4 to 6


Streusel Topping

1 cup all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1 stick (1/2 cup) unsalted butter, melted


Berry Filling

1 heaping cup quartered fresh strawberries

1 heaping cup fresh raspberries

1 heaping cup fresh blackberries, halved if large

2 tablespoons sugar, optional

1 teaspoon orange zest


For streusel topping:

  1. Sift together flour, sugar, and cinnamon in a medium bowl.
  2. Stir butter into flour mixture until combined and crumbly.

For berry filling:

  1. Preheat oven to 375°F.
  2. Pour berries, sugar, and orange zest into an 8×8-inch baking dish. Sprinkle topping evenly over filling.
  3. Bake until topping is golden brown and filling is bubbling, about 40 to 45 minutes.
  4. Enjoy!
Did you like this? Share it:



This entry was posted in Announcement, My favorite GEMS in Los Angeles, Recipes, Vegetarian Corner and tagged , , . Bookmark the permalink.