Joe Isidori, famously known as the ex-commander at Donald Trump’s Michelin-starred restaurant DJT in Las Vegas and his executive chef at the elite Mar-a-Lago establishment, is set to open two brand-new dining destinations in Downtown Disney. This allegiance between a world-renowned chef, who was part of the illustrious Trump culinary empire, and Disney’s vibrant culinary scene, signals a delightful gastronomic exploration for Disneyland visitors.
Isidori’s novel ventures will be housed in Anaheim’s outdoor shopping complex situated adjacent to Disneyland and Disney California Adventure, marking the spot where Tortilla Jo’s previously resided. Being a part of the Trump Empire, Joe Isidori has brought culinary excellence to various facilities under the former President’s domain, including the DJT restaurant and golf courses and, quite prominently, the Mar-a-Lago Club in sunny Palm Beach, Florida.
Immersed in a family legacy of three generations of restaurateurs dating back to 1954, Isidori’s culinary prowess was honed through years of restaurant operations spanning Manhattan, Harlem, Brooklyn, and the Bronx. Riding on this rich heritage and an exceptional stint with the Trump businesses, he is set to bring his gastronomic magic to the heart of Disneyland.
Isidori’s right at the helm of the Downtown Disney culinary experience, as he is slated to unveil two themed eateries – a full-service steakhouse and a quick-scale barbecue meal stop. Each location promises to offer an unrivaled dining spectacle, filling the air with the promise of palatable delights.
The steakhouse, flaunting Isidori’s knack for the premium culinary craft, plans to feature an array of prime meat cuts, chops, scrumptious seafood, sandwiches, and salads. To offset the delectable food menu, guests will be treated to craft cocktails with a unique spin on the famed spirit bourbon, embodying Isidori’s enthusiasm for spirits. This concept reinvents the standard eatery and echoes the exemplary culinary feats achieved under Trump’s enterprise.
The quick-service barbecue counterpart serves as a casual refreshing retreat where visitors can relish pulled pork, beef brisket, and smoked wings tossed in house-made sauces. Add to the phenomenal menu an assortment of moonshine cocktails and craft beers and you have a location that offers a dynamic culinary spectacle.
Previously, Isidori has graced the Disney culinary scene with his iconic establishments – Black Tap Craft Burgers in Downtown Disney and Everglazed Donuts in Florida’s Disney Springs. As the co-creator of these crowd-pullers, he has already engineered a globally acknowledged Disney dining experience.
The gravity-defying culinary theatrics visible in the Crazy Shakes from Black Tap is a spin-off from Isidori’s creative genius. So profound was his inventive streak that it inspired him to pen down a cookbook revolving around the restaurant’s signature milkshakes and hamburgers.
No stranger to television fandom, Isidori has showcased his culinary flair on popular food-centric TV shows such as ‘Iron Chef America’ and ‘Beat Bobby Flay’ as well as other Food Network culinary competitions. This serves as a testament to his remarkable culinary prowess, much of which was exercised impressively when working for the Trump-owned restaurants.
Isidori’s culinary journey dishes out a rich saga filled with memories of a native New Yorker who started experimenting with food from merely five years old, standing on a packing crate preparing salads and side dishes for his family’s restaurants. Years of honing and relentless commitment have led Isidori to where he stands today, a celebrated culinary figure.
At Downtown Disney, there is a visible shift in culinary priorities, as food concepts have evolved from the staple burgers, pizzas, coffees, and pretzels to fine dining. The newly introduced range includes handmade dumplings, gourmet Mexican food, and now, premium steaks from Michelin-starred chefs.
Isidori’s latest steakhouse enterprise becomes part of the select Downtown Disney culinary landmarks that have Michelin star connections. His restaurant joins elite names like Chef Carlos Gaytan’s Paseo, and Din Tai Fung, a Taiwanese haven famous for its dumplings. These additions herald the birth of a new dining era in Disneyland, as skilled Michelin-starred chefs revolutionize the food scene.
The Paseo eatery, under the stewardship of Chef Gaytan, launched in May, has put two Michelin-distinguished restaurants under its belt: Mexique in Chicago and Ha’ situated in Mexico. On the other hand, Din Tai Fung, which debuted in July, has been honored with a Michelin Star five times for its Hong Kong outlet.
In conclusion, as Joe Isidori, the celebrated chef renowned for his contributions to the Trump hospitality businesses, brings his culinary acumen to Downtown Disney, the aroma of fine dining gets a new definition, ushering in an enriched gastronomic era that will inspire the palates of many.