Disneyland expands alcohol sales to more restaurants

charging $18 for a mimosa should be a federal crime

Or $10.75 for a glass of water, err, I mean Michelob Ultra. Curious about that pasta. Burnt ends pasta sounds like it could be delicious in theory if served with something sturdy like a cheese tortellini. This dish looks a little busy though, like someone cooked it up from whatever needed to go in the fridge.

The prices do seem high, but are pretty much in line with beer and wine prices in most entertainment venues. Considering how much many of these products (and ingredients) cost at most grocery stores and retailers, you would think they wouldn't need to charge so much, but that's been the case for the past 8-10 years. In fact, I've even noticed that prices at breweries and wineries, which have become more or less entertainment venues now, are getting pretty ridiculous - we visited a few different breweries during our recent trip to Seattle and San Francisco, and most beers were $9-13 per pint, which theoretically cuts out the distribution costs, even though you could get a 6-pack of the same beer in a local grocery/beer store for just a dollar or 2 more.

It seems what used to be a 300% margin item is now creeping up to 500% in most venues. Anyone complaining about these prices should look at how much alcohol costs at most stadiums and arenas - my biggest gripe is that they argue that the price per ounce is a value because they're giving you a GIANT 26+ oz can, which is warm when you drink the last 3rd of it (even with a coozie).

I do appreciate the attempt to stay local and offer a decent variety of options with these menus, which is really what you want in a theme park. Far too many entertainment venues have a super limited and incredibly lazy beer/wine list that makes this look like a curated offering at a high end gastro-pub.

@Jacob - I completely agree with your note about the burnt ends. The photo looks like tagliatelle, which is probably a good non-filled pasta to use, but I anticipate consistency issues with a type of pasta that takes great care and skill to cook evenly. Personally, I have typically seen burnt ends served with farfalle or maybe rotini, but I do think it would work with large shells or orecchiette.

I think the beer and liquor prices are in line with what I'd expect from a theme park or entertainment venue. but a mimosa is cheap, fake champagne with the crummiest orange juice you can find. I get it, they want to keep the pricing consistent (and their margin high) but at least give me a screwdriver if you're gonna charge me $20 for an orange juice-based drink.

@Jacob - I think $18 is fine for a mimosa that's mixed to order with decent champagne or prosecco (and fresh squeezed OJ), but if they're going to pre-mix it and put it in a giant tub and fill glasses from a spigot (which is what I would expect from the "House Hurricane" and "Peach Pie Margarita"), then $18 is definitely a bit unreasonable.

Frankly, if you're going to serve mimosas as part of breakfast/brunch, they should be bottomless (but we all know Disney would NEVER do that) since the resulting ABV is typically equivalent or less than a typical beer (5-8%) with a smaller serving size (usually 8-10 OZ).

Totally agreed Russell — I'm obviously begging the question a bit given how these things tend to go in theme park kitchens. If it's made to order ... I'd still choose a different item, but would be less aggrieved by it.