Your next Disney Springs dinner debate now includes crispy rice, chicken and waffles, and a banana espresso martini. City Works has introduced a new Chef Selects lineup, with Disney Springs listed among the participating locations.
The restaurant’s official seasonal menu lists availability from October 7 through January 5. Here is what has changed before you make your dinner plan.
Two new reasons to study the menu
Korean Brisket Crispy Rice combines bulgogi-glazed smoked brisket with crispy rice, avocado and kimchi slaw. Soy glaze, spicy mayo, crispy garlic, green onions and sesame round out the restaurant’s description. If your group likes ordering something for the table, this is the new item to put up for discussion.
Sweet & Spicy Chicken and Waffles pairs buttermilk-breaded chicken breasts with sugar pearl waffles. The menu lists gochujang maple glaze, sriracha glaze, cilantro lime cream, spicy pickles, micro cilantro and sesame. That is a lot more going on than chicken, waffles and a simple pour of syrup.
And then there is the cocktail decision
The Banana Espresso Martini features Giffard Banane du Bresil, Kahlua and Owen’s Nitro-Infused Espresso. The Maple Bourbon Martini combines Elijah Craig Small Batch, Cointreau, maple syrup and fresh lemon.
Banana and coffee or bourbon and maple? That could become its own conversation before anyone gets to the food.
Where it fits into a Springs evening
This is a menu preview, not a tasting review. The seasonal announcement does not list prices, so check the current Disney Springs menu and availability before making plans. You can find the venue’s Disney Springs reservation page here.
Building a whole evening around dinner? Start with Alan’s perfect Disney Springs evening for the shopping, drinks and after-dinner possibilities.
Which gets your first vote: brisket crispy rice, chicken and waffles, or one of the new cocktails?
Source: City Works Chef Selects menu, checked October 8, 2026. Cover is a conceptual illustration, not a photograph of the dishes or venue.

Leave a Reply