#Food Review - Steakhouse 55 at the Disneyland Hotel. Top left entree: sustainable fish - swordfish with rice and tomato purée - generous portion and was incredibly light and flaky. A must have for fish lovers. Bottom entree: double-cut pork chop - again, generous portion and very moist. The chunky apple sauce definitely added to the dish. Side: garlic broccoli - the broccoli could have been steamed longer for my taste but it definitely was seasoned perfectly. It does come with chunks of garlic cloves (yummy to me). Top dessert: vanilla bean Creme brûlée - what can I say? Amazing!! Bottom dessert: Vanilla bean yogurt cheesecake - was a nice pairing with the berries and berry purée. Keep in mind it is a yogurt cheesecake so the consistency is different than what you would expect for a cheesecake. Service: exceptional! We will definitely come back. A pro is they accept the AP discount.
