Steakhouse 55

Steakhouse 55
1150 Magic Way
Anaheim, CA 92825
Website | Map

For Reservations call 714-781-3463

Dinner $40

Starters
“Choose One”

Chilled Smoked Ahi, Cucumber Relish, Wasabi Vinaigrette

“Steakhouse 55” Seven Onion Soup

“Wedge” Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing

Entrées
“Choose One”

Petite Filet Mignon

Free-Range Double Breast of Chicken

Sustainable Fish

All entrée’s served with the Chef’s Potato Stack Au Gratin and Green Beans

Dessert
“Choose One”

Vanilla Bean Crème Brûlée
Chocolate, Orange Lace, Almond Cookie

“Root Beer” Baked Alaska
Root Beer Ice Cream, Root Beer Float Shooter
Pound Cake

Alle Thiam
Chef de Cuisine
Steakhouse55/Goofys kitchen
Disneyland Hotel

How many years as a chef? 20 years.

How long have you been in this restaurant? Less than 6 months.

Who or what inspired you to become a Chef? When I was growing up in Senegal, West Africa it was my Mom and Dad. Although I had never held a job in Senegal, I had unwillingly performed many kitchen chores for my mother. Memories of peeling garlic, starting fires, buying produce, and cleaning rice now appear to be experiences suited for a restaurant position. When I moved to the United States of America and started working in restaurants I was inspired by Chefs such as Wolfgang Puck, John Terczack, and Greg Christian.

What do you enjoy most about your profession? Being able to create great plates from different cultures and experiencing different cuisines. I enjoy entertaining guests . . . whether at Disney or at my home.

When you’re not in the kitchen what are you enjoy doing? Surfing the net, cleaning my house and exercising.

What is your most popular dish? The Bone-in Rib Eye with Steakhouse 55 rub and a side of our Chef’s Potato Stack au gratin.

Your last meal on Earth would be? Ceebu Jen―a flavorful Senegalese dish made in my hometown of Senegal which is similar to Louisiana Creole or jambalaya.

What is your favorite item on the restaurant week menu. The Sustainable Fresh Fish because it allows me as a Chef to utilize different types of fish, cooking methods, and presentations depending on the variety of fish I choose.

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