First taste of Universal Epic Universe: Trying its highly themed food, drinks
Everything was good. The end.
That’s all I could think of as one of the first people to try the new foods and drinks coming to Universal Epic Universe. Like my waistband after each dish, my mind stretched to process everything I was taking in.
All this time, theme park fans have been looking forward to seeing how Universal Orlando Resort brings five new worlds to life through immersive, first-of-a-kind attractions, entertainment and decor. Meanwhile, for the past five years, the Florida resort’s culinary team has been dreaming up ways to tell those same stories through food and drinks – a full sensory experience.
They’ve created more than 100 new menu items for the park. USA TODAY was invited to try more than a dozen of them at Universal Orlando’s state-of-the-art production kitchen.
Here’s how they tasted and what Epic Universe guests can expect.
Celestial Park
Otherworldly Celestial Park will be the first world guests enter at Epic Universe and will have some of the park’s best food. Everything I tried from The Blue Dragon Pan-Asian Restaurant, and the glass-enclosed seafood restaurant Atlantic tasted top tier.
The Blue Dragon’s Smashed Cucumbers with cilantro, peanuts and Sichuan spice was instantly familiar, not only because a version of it was tested at last year’s Universal Mardi Gras: International Flavors of Carnaval, but because then and now, it reminded me of something from my late grandmother’s kitchen.
“We’re trying to be respectful, authentic,” said Chef Jens Dahlmann, vice president and executive chef of the resort’s Culinary Operations.
The pork-filled Snowflake Potstickers with extra lacey crusts looked more like dosas than the dumplings I grew up with, but they did not disappoint. They were so good I had multiple, even though I knew I should save room for other dishes. I also enjoyed the accompanying dragon sauce, which was actually spicy instead of toned down like traditional theme park offerings.
The Chengdu Dream was a beautiful blue, tiki-inspired cocktail featuring Ming River Sichuan Baijiu, DeKuyper blue Curaçao, BG Reynolds falernum syrup, pineapple juice, and white grapefruit juice with a golden sugar rim and an edible orchid. Baijiu is a famously strong Chinese spirit, but the drink was almost dangerously smooth and tasty.
Atlantic’s Northern Lights cocktail was stronger but equally stunning. It’s like an elevated lemon drop martini featuring Beluga Noble Vodka, Pallini limoncello, Ferrand Dry Curaçao, lemon juice and simple syrup. It’s dusted with edible gold and served with a butterfly pea blossom ice sphere that changes the drink’s purple hues as it melts.
The restaurant’s Oyster Mushroom Ceviche was a yummy vegan dish with hearty mushrooms instead of fish. It was bright and fresh, and I didn’t miss the fish.
Chef Robert Martinez Jr., director and executive of Shared Services at the resort, said they wanted to reimagine vegan food. In addition to crafting original vegan menu items for every Epic world, many dishes have been created to be made vegan with easy substitutions.
Atlantic’s Sea Bass with carrot mochi, sugar snap peas, star fruit and lemongrass broth was delicate and delicious. The Passion Fruit “Caviar” was fun as it was clever. It’s really a chocolate hazelnut dessert topped with passion fruit-flavored pearls, all served in a branded tin guests can take home.
Super Nintendo World
Foods at Epic’s Super Nintento World will feel familiar to guests who’ve visited its counterparts at Universal Studios Hollywood and Universal Studios Japan. Chef Christopher Colon, executive sous chef with Research and Development at the resort, said that’s because there’s only one Mushroom Kingdom and one head chef, Chef Toad.
A few adjustments have been made to some of the dishes from Japan for American palettes. For instance, Yoshi’s Smoothie at Yoshi’s Snack Island will be apple melon flavored instead of melon mint. The bright green drink was too sweet for me personally, but I bet kids will love it.
The Mario Burger from Toadstool Cafe is a solid option for both picky and non-picky eaters. I found myself taking extra bites even when I should have stopped to avoid feeling Thanksgiving-level full. It comes with bacon, mushrooms and cheese on a mustache-printed brioche bun with a Mario hat toothpick. Like more than 100 other bakery items served across Universal Orlando, the buns are made from scratch in the resort’s production kitchen, which we also toured.
How to Train Your Dragon – Isle of Berk
The Thawfest Platter from How to Train Your Dragon – Isle of Berk’s Mead Hall is another crowd-pleaser. Meant to be shared, it comes with wild berry BBQ glazed chicken drumsticks, grilled salmon, sausage links, and various veggie sides and dips. Dahlmann said the salmon was inspired by the fish Hiccup gives Toothless early in the first film. The sausage was good, but the salmon was excellent and not fishy at all. The chicken was equally moist and flavorful.
I also enjoyed the Yaknog, a malted chocolate and cinnamon dessert drink that reminded me of a cold Mexican hot chocolate, and Gobber’s Mead. Many guests may not have previously tried mead, which is traditionally made with fermented honey. This boysenberry-blackcurrant version is infused with Grains of Paradise, which is part of the ginger family, and a very drinkable introduction.
Dark Universe
Halloween Horror Nights fans will not be disappointed with Dark Universe’s food offerings, which Colon compared to elevated HHN.
A vegan stuffed cabbage I saw but did not try from Das Stakehouse was sprinkled with puffed rice meant to resemble maggots. The Carved Staked Steak I sampled looked almost too fresh and came with a bloody jus that fit right in with the restaurant’s vampire storyline. It was a little too bloody for me, but I appreciated the theming. And I loved the Labotocotta, a brain-shaped Greek yogurt vanilla panna cotta served with raspberry sauce.
I also liked Dark Universe’s signature beer, Reaper’s Reserve, which is brewed by Orlando-based Crooked Can Brewing Company. The brown ale is flavored with cinnamon, clove and nutmeg, offering an autumnal kiss that can be enjoyed year-round.
The Wizarding World of Harry Potter – Ministry of Magic
The newest corner of the Wizarding World will transport guests to 1920s Paris. Dahlmann said the chefs had fun drawing on classic French cuisine for Café L’air De La Sirène, which will resemble a gilded brasserie.
I tried the Salad Niçoise, which was fresh and simple. As someone who doesn’t drink much, I appreciated the peach and plum-flavored Dirigible Plum Juice Mocktail, which was light and refreshing.
I wanted to love the newest iteration of Butterbeer, the Bièraubeurre Crepe, but it was a bit too rich for me. It comes with shortbread cookie butter, Bavarian cream, Butterbeer drizzle, strawberries, and a shortbread cookie. The chefs said it’s been a hit internally. I can see why.
Even the things I didn’t love, I can envision others enjoying. I could also sense the thought and care that went into crafting each item for a variety of palates. I can’t wait to try more when Epic Universe opens this May.
The reporter on this story received access from Universal Orlando Resort. USA TODAY maintains editorial control of content.
This article originally appeared on USA TODAY: An Epic taste test: Trying new foods from Universal Epic Universe
