Requires reservations
Over a million Blue Bayou's Special de Monte Cristo sandwiches have been served
From New Attraction Profiles 1966:
On the bank of the Blue Bayou Lagoon, in the quiet of perpetual evening, guests will dine on a moonlit terrace with a stately Southern colonial mansion as a backdrop. Gliding on the bayou will be shallow-draft "bateaux", small flat-bottom boats, taking guests into high adventure with the Pirates of the Caribbean Wrought iron furnishings and candlelight will contribute to the Louisiana, 1850, flavor of The Blue Bayou terrace. Waiters will move from table to table as a Dixieland band and live entertainment are enjoyed by diners. The menu will offer such Crescent City delicacies as clam chowder, salade chiffonade, baked ham, Southern fried chicken, French sandwiches, crab meat and shrimp. Desserts will include French pastries, eclairs, rum baba, pecan layer cake and rum and raisin ice cream.
From WED Disneyland Dictionary 1968:
Offers fine sit-down dining by perpetual moonlight on the terrace of a southern mansion overlooking the romantic Blue Bayou. Plantation musicians entertain beneath a dueling oak in a setting punctuated by dancing fire-flies and the sounds of the bayou country.
1969 Menu speciality: New Orleans Cuisine
From Disney University Food Showmanship Disney Style 1973:
The Blue Bayou brings Disneyland guests the enchantment of early evening dining on the moonlit terrace of a Southern colonial mansion of the 1850's. The terrace overlooks the beautiful Blue Bayou Lagoon with its dancing fireflies, weatherworn swamp shanties, aging fishing boats and decaying brick archways, all bathed throughout the day in the tranquility of a Delta evening. The Bayou is the first Disneyland restaurant to be constructed as part of a Park attraction. As diners enjoy the best in Creole cooking, boats from Lafitte's Landing begin their journey through the Pirates of the Caribbean. When designing the Blue Bayou, WED Imagineers had to structure the two operations so they would not detract from each other. The result is a total atmosphere which complements an adventure in dining with an adventure into the Pirates of the Caribbean. To conserve precious land area, the Blue Bayou uses the latest in vertical construction. The main kitchen is located downstairs, and access is by elevator. Even the dishes have their own elevator. The Blue Bayou is a prototype of more advanced food operations in the future. Past experience has shown that restaurants with a particular theme are very successful. By utilizing the various themes of the Disneyland show, the possibilities of restaurant design are limited only by imagination.
From Steve Birnbaum brings you the best of Disneyland 1982:
This popular dining spot offers food in a Louisiana Bayou setting-including champignons sautés au beurre (sautéed mushrooms), crabo à la rue Royale (mushroom caps filled with deviled crabmeat and Parmesan choose), poitrine de boeuf braisée (brisket of boot in Burgundy wine sauce), macédoine de fruits de la saison (a fresh fruit salad with cottage cheese and raspberry sherbet), poulet Marco Polo (chicken breast stuffed with broccoli and Canadian bacon and topped with Mornay sauce and Parmesan cheese), filet de sole, jambalaya creole (shrimp, whitefish, scallops, crabmeat, ham, and sausage in a creole-style tomato sauce), and other dishes that are similar. Prime ribs and New York-cut choice sirloin steaks are also available, along with an assortment of desserts ranging from tarte aux noix Blue Bayou (pecan pie) to gateau au fromage blanc avec des fraises (cheesecake with strawberries). A children's menu is also available. But remember that the lure of the Blue Bayou is as much the atmosphere as the food. Occupying a terrace along- side the swamp inside the Pirates of the Caribbean building, the restaurant's lighting is arranged so that it appears perpetually moonlit. Fireflies twinkie above the swamp grasses, and stars shine through Spanish moss draped languidly from the big old live oaks, from a sky that manages to be bright blue and dark all at once. Careful listeners will hear bullfrogs squawking and crickets chirping, and off in the distance an old settler rocks away endless evenings on the porch of a tumbledown shack, apparently watching over the boats full of sightseers heading off into the swamp and their Disney adventure among the Pirates of the Caribbean. Busiest periods are from noon to 2 P.M. and again from 5 or 5:30 until as late as 10 P.M. Beginning at 2 P.M. in summer, reservations are accepted for dinner. Serves Lunch, Dinner.
Blue Bayou started serving alcohol on May 27 2021
