REVIEW: We Try the NEW Space 220 Lunch Menu at EPCOT, Including Quinoa Burger and Steak & Frites
Space 220 Restaurant, which opened last fall at EPCOT, has an updated menu for the spring. We took the space elevator 220 miles up to try some of the new lunch items and check in on a couple of old favorites.
The following items have been removed from the menu: Bluehouse salmon, flat iron steak, roasted free-range chicken, baked maccheroni, galactic lobster globe, and Brussels sprouts.
The following items were added: steak salad, quinoa burger, steak and frites, supreme chicken breast, spaceghetti and shrimp, roasted carrots, and galactic salmon.
Seared Tuna has been renamed Tuna Tataki.
New cocktails include the Celestian Cosmopolitan, Orion Old Fashion, Stratosphere Strawberry Lemonade, The Big Tang, The Nebula, and Atmospritz. Chardonnay Rombauer Vineyards, Sauvignon Blanc Duckhorn, and Tempranillo Camp Viejo have been added to the wines list.
The breading is light and crisp. It’s seasoned just right. The calamari is cooked well and the peppers are nice and spicy.
The spicy marinara sauce isn’t anything special. As we observed last year, it’s like a tomato sauce with minimal spice. The red pepper and oils are prominent in the aioli. Both are decent sauces.
Blue Moon Cauliflower
Tempura Fried Cauliflower, Housemade Hot Sauce, Blue Cheese Dust
This is still delicious. It has a light and crispy breading.
The Buffalo sauce has a small kick.
There was a sprinkling of blue cheese on top.
This is a great appetizer we still recommend, and though the calamari is good, we prefer the cauliflower.
Steak & Frites
Coffee Space Rub Flat Iron, Fries, Broccolini, Chimichurri
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We ordered the steak medium rare and it was cooked fine.
The coffee rub is very interesting. It’s not quite savory but adds a unique flavor profile where it is lacking some salt, pepper, or actual seasoning. It’s more of a light coffee aftertaste than seasoning.
The chimichurri sauce is like blended cilantro with no other flavors. It’s pretty basic.
The fries are basic salted French fries.
There’s nothing special about this dish but it’s fine.
This burger is interesting. It’s essentially a mix of black beans, carrots, broccolini, and quinoa, but the overpowering flavor is beans.
The bun is way too strong for the stability and texture of the quinoa patty. It started falling apart as soon as we tried to cut it. Taking a bite has the same effect and you’ll need a fork after a few bites.
The bun is buttered and toasted on the inside, which is nice. The arugula and spread don’t do anything for this.
This is a real miss. It’s like eating a patty entirely made out of black beans with zero seasoning.
The steak fries are a good size. They are crispy and well-salted.
The edges were a little too crispy, but they’re fine overall.
These two new entrées were subpar. They both lacked seasoning and we probably wouldn’t reach for them again. We love the appetizers, especially the cauliflower, though.