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Rainforest Dining

“Rainforest Dining”Just enjoying a meal at the base of a waterfall.

Now, for those of you who have never been to the Rainforest Cafe, you can just imagine what its like, simply by observing this picture (no actual animals were harmed in the making of those bar stools).  And now you know this is rainforest dining at its best . . .

The classic, animal bar stool.While in Disney land we made a trip over to the Rainforest Cafe.  The food is alright, but its definitely more about the atmosphere and the experience than it is about the food.  Every few minutes you have a little thunderstorm where the fake thunder rolls and animatronic monkeys scream along with lights flickering.  Again, rainforest dining at its best . . .

When entering you are greeted by a giant-sized fishtank full of lots of big and little fish.  The ceilings are draped with greenery and the occasional monkey, snake or bird, some of which actually talk to you.  Nothing like talking pseudo animals and greenery to say this is going to be classic rainforest dining.

The food is kind of like a cross between Chili’s, Applebees, TGI Friday and every other casual “southwestern, nieghborhood, weekend grill.”  It is definitely geared toward children but is packed long after the kids have gone to bed, with a bar and TV’s playing espn it appeals to the grown-up crowds too.  And for those of you who just can’t get enough shopping in, or enough memorabilia, there is a gift shop there while you’re there for your 30 minute minimum (everytime I have been) wait time.

Fun? Yeah its fun, its rainforest dining how can that not be fun?  Its all part of the experience, that’s why its so close to Disneyland and that’s why kids young and old like it.  It comfort food, unique ambiance and a show every 30 minutes . . . Like I said, rainforest dining at its best.


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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.