New Photos

Tigger actually makes some really good points during this breakfast conversation.

The Mediterranean Frittata was also really good – in fact, I'd give it a slight edge over the Denver Frittata – just because it had more distinct flavors and a little heat (from the pepperoncini), and I liked having that little extra kick in there.

The Mixed Fruit is all good quality and cut without blemishes or scaring. There's cantaloupe and honeydew melon cubes, large seedless grapes, and a whole strawberry on the plate.

Here's a photo of the Mediterranean Frittata and some Smokehouse Bacon. The Mediterranean Frittata combines eggs, spinach, tomatoes, and feta cheese.

The Butter Croissant was really good. These aren't served warm, but it was flavorful and flaky without being too tough. Made by a French master baker? Probably not, but a really nice "convention center resort breakfast" level croissant.

Whatever you call them – they don't bring too many out at one time – and there are guests stalking the buffet, just waiting to snatch them up. Oh, you think I'm kidding don't you? If you see an unmarked empty silver tray on the buffet line that has cinnamon and sugar crumbs – that's where they'll put 18-20 Churro Mickey Waffles out at a time... and they'll be gone on the inside of 4 minutes.

The "Keralan" in the Keralan Tofu Curry refers to a region in southern India. Curry is one of those things that changes depending on what region it represents. Keralan curry is usually full bodied and spicy, make use of things like coriander, fenugreek, fennel, cumin and dried chilli.

There's a bread box full of sliced bread for toasting! (The toaster is to the left of the bread, just outside of the frame). There's also a box just like this of sliced bagels to the right.

This is a small, chilled dish of the Autumn Harvest Grain Salad with Apple Vinaigrette. It's one of the items that's specifically marked as being plant-friendly on the menu cards.

Here's a closer look at the Autumn Harvest Grain Salad with Apple Vinaigrette. The grain salad is marked as being "plant based" – the Butter Croissant is not (because of the butter that's used in it). The grain salad itself contained some cooked and diced sweet potato, chick peas, kale, some sweet dried cranberries, a couple of ancient grains like quinoa, maybe amaranth — there's a lot of stuff in there — along with

These are buttermilk biscuits. I didn't see any gravy around – which is a traditional breakfast topping for "biscuits and gravy"... but I could imagine pairing these with the Roast Beef Hash or the Creole Shrimp might be quite good.

These buttery looking buttermilk biscuits were on the keep warm line, right next to the pancake strudel.

Here's a look at the pastry and chilled items buffet counters (on the right). The smaller counter on the left is the children's counter. There's a "plate pickup" in between those two stations.

Winnie the Pooh and Piglet are two of the characters you'll meet at the Crystal Palace breakfast.

These cereal dispensers are very cool. One turn of the handle equals one portion of cereal. With so much great, warm food available though – I usually forget to try those out. I've always wanted to put some Fruit Loops on top of a bowl of soft serve ice cream!

Tigger and Eeyore are the other two characters that meet and interact with guest at the Crystal Palace.

Tigger will pretty much eat anything for breakfast – but he does not like honey, acorns, or thistles.

Oh, I do like seeing good, old-fashioned scrambled eggs on any breafast buffet line. The sign says these are cage-free scrambled eggs!

So this is a combination photo, but I really wanted to show the center atrium and some of the paintings and renderings that are hanging on the walls around the atrium. These were all created for a inspiration wall that was used during the design of the Crystal Palace building. Disney simply does not build like this anymore – this is the amount of detail they used to put into interior design and architecture 50 years ago. It's a beautiful, memorable, unique space.

It's a little hard to tell what these are when they're organized like this on the buffet line — but these are silver dollar buttermilk pancakes with blueberries, strudel topping, and vanilla cream drizzle.

A whole keep warm tray of breakfast sausages on the Crystal Palace buffet.

The buffet name plate signs are acutally little paper inserts – which is a good thing, because items do change every now and then.

The butter, jelly and marmalade are kept in these little dishes in the chilled section on the buffet. Those dishes with the red looking sauce to the right, are ketchup and salsa!

These little puff pastries are filled with a sweet apple filling and topped with crunchy sugar!

Naturally, these fresh pastries are a little on the small side, but that's so you can try all of them! The quality is generally quite good across the entire selection.

Ahhh... the Shrimp and Grits. I wish I had platted this better because it was one of the best hot items on the buffet. The Shrimp stewing in a giant keep-warm dish with all that great Creole sauce around it, and while the Cheddar Grits don't look like much on this plate – they were cooked really well (not over or under done) and had a nice cheddar flavor.

The Traditional Roast Beef Hash has a great flavor and there's all kinds of stuff in there – little roasted potatoes, red peppers, onions, and naturally beef cubes. The overall flavor was a little more Tex-Mex than a traditional American morning hash, but that's okay by me. Actually, this would make a great stuffing for a breakfast burrito.

Here's the section for building a salmon bagel. Naturally, it's in the chilled section of the buffet. There's smoked salmon, red onion, capers, tomatoes and cream cheese. The bagel's are located over by the toaster in one of the center islands (next to the soft serve ice cream machine) – so you can toast an open bagel first, and then bring it over here to build it up!

The Creole Shrimp from the "build your own shrimp and grits" station were perfectly seared and left to simmer in a great Creole Sauce – a tomato based sauce using the "holy trinity" veggie mix of onions, celery and green bell peppers, with a light mix of additional seasonings.

Here's a couple of Pecan Danishes that you might find on the Crystal Palace buffet line for breakfast – paired with some whole strawberries.