One of our favorite spots for breakfast is The Wave…of American Flavors at Disney’s Contemporary Resort. They have a unique menu, as well as a small buffet with plenty of options for all!
During our recent (which actually feels like ages ago) vacation to the happiest place on Earth, we ate breakfast at The Wave…of American Flavors. It’s one of those breakfast spots we always have to schedule at least once during each visit because we all find it so different. And yummy.
For starters, you can order off a menu, but there’s also a smallish buffet for those who want a little more variety. I always choose to order from the menu because I can’t pass up the killer Tillamook Cheddar Grits with Bacon. More on those in a little bit.
The Menus at the Wave
The Wave has two allergy menus, one for their regular menu and another for the buffet. I’ve included both here, but just be careful of cross contamination on the buffet. At buffets I like to ask for a plate from the back.
I ordered the American with two eggs cooked any style and a side of grits. I asked for over easy eggs because I love them and you usually only get scrambled eggs at Disney. The eggs were cooked just the way I like them and the bacon was perfectly crisp. I’m not a big fan of onions or peppers and my potatoes were loaded with them, so I didn’t touch them.
The Tillamook Cheddar Grits are the best grits you’ll ever put in your mouth. They don’t say Tillamook on the menu anymore so maybe they no longer use Tillamook cheese, but it doesn’t make them any less amazing.
These grits are so creamy you’d almost think they were mashed potatoes and not grits! Topped with crispy bits of thick bacon and extra sharp shredded cheddar, they’re the perfect little bowl of HEAVEN!!!
If you’ve never been to the hidden gem that is The Wave…of American Flavors, you must try it when Disney is back in business. It’s often overlooked, but we find it to be one of our favorite places to enjoy a great meal!
Pam V says
Kim, I did it!
1 cup old fashioned grits
4 cups heavy cream
2 cups whole milk
Cheddar cheese
Bring the cream to a simmer, add grits, reduce to low heat. I cooked for 20 minutes and they weren’t done and not enough liquid, ended up adding two more cups of whole milk, one cup at a time. I’m sure I could have added more cream but didn’t want to use any more. Ended up cooking for over an hour. Didn’t add any butter even though the recipe calls for it, the fat in the cream is plenty, and it separated while cooking. Didn’t add salt because the cheese was salty. I think I added 5 oz of cheese. Fold in at the end after grits are cooked.
Pam
Kim says
Oh my gosh, Pam, thank you so much for this!!!! I'm gonna try this recipe THIS WEEK!!
Thanks again 🙂
Pam V says
This is our favorite breakfast spot, well, tied with Boma for mom but its my favorite, because of those grits!!!! They are on the buffet, and they bring us several bowls from the back since we don’t eat bacon. I got the recipe from the chef but they gave me the wrong ratios... I need to fiddle with the recipe but the reason they’re do good is they’re made with heavy cream instead of water and simmered for a super long time.
Kim says
OMG Pam! You got the recipe???? I asked three times (at three different visits) and they gave me three different reasons why they couldn't give it to me (but at one point the waiter said lots and lots of heavy cream). I've tried and tried so many times to make them at home but they're never as good as theirs. Maybe I didn't simmer it long enough.
We love the Wave too 🙂