Deconstructed Dish – Epcot International Festival of the Arts

Epcot International Festival of the Arts - Deconstructed Dish
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Epcot International Festival of the Arts - Deconstructed Dish

Deconstructed Dish debuted at the 2018 Festival, replacing the “E=AT^2” Food Studio. The Food Studio offers “familiar foods with a creative twist.” The 2019 Epcot International Festival of the Arts takes place January 18 – February 25, 2019.

Menu for Deconstructed Dish at the Epcot International Festival of the Arts

Food:

  • Deconstructed BLT with Crispy Pork Belly, Tomato Jam and Soft Poached Egg – $7.00
  • Deconstructed Reuben with Shredded Corned Beef, Thousand Island Dressing, Pickled Red Cabbage and a Rye Curl – $6.50
  • Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-Basil – $6.25

Beverages:

*Price per bottle is an average price of the spirit at your local liquor store.

  • Pop-Artsicle: Red, White and Blue Frozen Slushy (non-alcoholic) – $4.00
  • 🆕 Imagery Sauvignon Blanc, Glen Ellen, CA ($16/bottle) – $6.00
  • 🆕 Mad Genius Red Blend, California ($15/bottle) – $5.00
  • Deconstructed Breakfast: Twinings® Spiced Apple Chai Tea Shake with Cream Bourbon, garnished with a Waffle Crisp and Candied Bacon (Also available without alcohol) – $10.50 with alcohol, $4.50 without alcohol
REVIEW: "E=AT^2" Food Studio - Epcot International Festival of the Arts 2017
Offerings from Deconstructed Dish at the Epcot International Festival of the Arts

Photos of Menu Items for Deconstructed Dish at the Epcot International Festival of the Arts

Deconstructed BLT with Crispy Pork Belly, Tomato Jam and Soft Poached Egg – $7.00

review-eat2-food-studio-epcot-international-festival-of-the-arts-2017.jpg
Deconstructed BLT with Crispy Pork Belly, Tomato Jam and Soft Poached Egg – $7.00

This was my absolute favorite dish at entire Epcot International Festival of the Arts! Crack open the poached egg, dip the tender and juicy pork belly in it, and then nearly fall over from how good this is. There is very little bacon and lettuce here, and neither of them really add to the dish. I suggest you just push them aside and enjoy the pork and the egg together without any of the fluff of the dish.

Deconstructed Reuben with Shredded Corned Beef, Thousand Island Dressing, Pickled Red Cabbage and a Rye Curl – $6.50

REVIEW: "E=AT^2" Food Studio - Epcot International Festival of the Arts 2017
Deconstructed Reuben with Shredded Corned Beef, Thousand Island Dressing, Pickled Red Cabbage and a Rye Curl – $6.50

If you haven’t gotten it already, this is the best booth at the festival. I hate reuben sandwiches. Hell, I even hate Reuben Studdard (kids, look it up). Regardless, this was fantastic. Everything in the plate was delicious, which shocked me. I couldn’t believe that I was having quality corned beef at Disney World, but I was and I did.

Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-Basil – $6.25

Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-basil $6.00
Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-Basil – $6.25

The best part about this booth is assembling the dish together with each forkful, and we think the strawberry shortcake best represents how great this idea can be. The strawberries are ripe with a simple glaze that’s spread across the dish making the flavor present among all the pieces. Slather your fork with the whipped cheese cake, grab a strawberry and munch on the sugar cookies all in one bite. It’s a fun dish and one we very much recommend.

Pop-Artsicle: Red, White and Blue Frozen Slushy (non-alcoholic) – $4.00

REVIEW: "E=AT^2" Food Studio - Epcot International Festival of the Arts 2017
Pop-Artsicle: Red, White and Blue Frozen Slushy (non-alcoholic) – $4.00

This is realistically just a slushy, but the kids and/or your Instagram followers should enjoy it, granted it survives the trip to the Bubblegum Wall.

Imagery Sauvignon Blanc, Glen Ellen, California – $6.00

Imagery Estate Winery describes this as follows: “Subtle honeysuckle aromas gently perfume the nose. Vibrant notes of citrus, lemon-lime, and grapefruit play on the tongue as a hint of dry Muscat lends refinement and softness to the finish.”

Mad Genius Red Blend, California – $5.00

Mad Genius Wines describes this blend as “a proprietary blend of four red grape varietals of Syrah, Zinfandel, Tempranillo, and Merlot are exquisitely blended to appeal to every wine lover’s palate. Grapes harvested for Mad Genius are handpicked from premiere vineyards that surround regions of California’s Northern San Joaquin Valley along with specially selected North Coast Vineyards.”

Deconstructed Breakfast: Twinings® Spiced Apple Chai Tea Shake with Cream Bourbon, garnished with a Waffle Crisp and Candied Bacon (Also available without alcohol) – $10.50 with alcohol, $4.50 without alcohol

REVIEW: "E=AT^2" Food Studio - Epcot International Festival of the Arts 2017
Deconstructed Breakfast: Twinings® Spiced Apple Chai Tea Shake with Cream Bourbon, garnished with a Waffle Crisp and Candied Bacon (Also available without alcohol) – $10.50 with alcohol, $4.50 without alcohol

As much as we loved the food, we wanted so much more out of this drink. It sounded amazing. It wasn’t bad, the flavoring was just far more subdued that we had hoped for (and they went a little light on the bourbon).

 

Location of Deconstructed Dish at Epcot International Festival of the Arts

Deconstructed Dish is located in World Showcase Plaza, past the Port of Entry shop as you head towards Canada.

Festival of the Arts Deconstructed Dish Map

More Information

About the author

Jason Diffendal

Jason has been a lifelong fan of the Disney parks since his first visit at age 2. His biennial pilgrimages during his childhood accelerated into semi-annual visits by the year 2000, when he also Joined the Disney Vacation Club. Luckily, Jason’s bride-to-be was also a Disney fan, which allowed his infatuation with the Disney parks to continue, and ultimately culminated in their wedding at Disney's Wedding Pavilion in September 2003. Early in 2007, Jason began his involvement with the planning for what became Celebration 25, the unofficial fan gathering to commemorate the 25th anniversary of Epcot®. Soon thereafter, Jason met Tom Corless at a pin trading meet in New Jersey, and became part of the WDW News Today podcast starting with Episode 17. Jason has been involved with the WDWNT Network ever since, and can't seem to escape no matter how hard he tries.
Contact Jason at [email protected]

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