Among the best steaks I've had in my life, this filet mignon was topped with tomato butter and served with potatoes, asparagus and cauliflower puree. (Photo: Terri Peters)

Among the best steaks I’ve had in my life, this filet mignon was topped with tomato butter and served with potatoes, asparagus and cauliflower puree. (Photo: Terri Peters)

For dessert, we returned to the dining room. The Five Magical Bites, five bite-size desserts representing favorite items from California Grill chefs, was a popular choice. Exploring so many bright tastes in one dessert made for an enjoyable experience, with everything from a tiny piece of carrot cake to a little lemon mousse. I preferred one crème brûlée topped with pineapple-mango compote, toasted coconut, and an iridescent sugar topping.

The drink menu included one of the largest selections of nonalcoholic beverages I’ve ever seen, including about a dozen different varieties of seltzer water. There was also an amazing plant-based cuisine, something WDW has prioritized in recent years. While we didn’t try the vegetable dumplings, spring pea and carrot risotto or peanut and banana torte, I’m confident they would have pleased our palates as well.