Originally Posted By AutoPost This topic is for Discussion of <a href="http://www.LaughingPlace.com/Lotion-View-1358.asp" target="_blank"><b>LP Lotion: Epcot Update</b></a> Recent pictures from Epcot including construction updates for Test Track, France, Norway, The Seas With Nemo and Friends and much more including Food and Wine Festival prep and inside Italy's new Tutto Italia and Tutto Gusto.
Originally Posted By FerretAfros Thanks for the update! Now that Tutto Gusto is open, does anybody know what the plan is for the wine counter in the shop on the right side of the Italy pavilion? It seems like they are quite similar, but they may still keep both open. After the tequilla place in Mexico opened, the margarita stand remained open, so I'm hopeful Also, has Disney released more details about the Bistro de Paris redo? I have reservations there in January, and I wanted to go for a celebratory dinner largely because it was stuffy and 'unaccessible'. I hope that this doesn't end up dumbing down the dining experience.
Originally Posted By Disneymom443 Thank you for the photos and update. I didn't know they had so many walls up right now at Epoct.
Originally Posted By Megara I hope they update the France shop too - as its a bit dark and depressing and looks like it was an afterthought.
Originally Posted By HokieSkipper <<I hope that this doesn't end up dumbing down the dining experience.>> It is, from the sound of it. They want to make it "less stuffy" and "more accessible".
Originally Posted By Goofyernmost OMG...$23.00 for Spaghetti and Meatballs and $15.00 for a Caesar Salad? That better come with a gondola ride in Venice! Now I remember why I don't eat at Disney. I wouldn't be able to afford to go home.
Originally Posted By danyoung >ey want to make it "less stuffy" and "more accessible".< It's entirely possible to do this to the Bistro and not dumb it down. Of course, Disney doesn't exactly have a great track record on this score. I'm nervously looking forward to the changes to one of my favorite WDW restaurants.
