Me: “I’m just here to look at art.” Also me, 4 minutes later: inhaling a Beef Wellington croissant situation and contemplating the Coffee Old Fashioned like it’s a personality trait.

We’re live at the 2026 EPCOT Festival of the Arts, checking out the food studios, artistic performances, merchandise, and more. There’s a LOT going on, but don’t let it overwhelm you. We’re here to tell you everything you need to know before your visit. Let’s go to The Craftman’s Courtyard to try some crafted classics!

Menu

Over at The Craftman’s Courtyard, you’ll find some elegant yet hearty dishes. The menu is full of familiar returning classics, and we can’t wait to check it out! The common thread at The Craftsman’s Courtyard is classic, old-school technique and rich, savory ingredients that feel like they belong in a chef’s notebook: laminated pastry, cast-iron cooking, marrow, wine-y sauce, pickles, and herbs for balance. It’s hearty, intentional, and a little dramatic.

Now that we’ve taken a look at the menu, let’s dive into the food itself!

Eats

First up, we grabbed the Beef Wellington-inspired Croissant Supreme for $8.49. This menu item is a returning favorite this year and is made with creamed spinach croissant pinwheel, mushroom-gorgonzola ragout, mustard-grilled flank steak, red wine sauce, and pickled mustard seeds. 

When we first had this last year, we couldn’t rave enough about it. At first, we were caught off guard by its appearance since it didn’t look like a “typical” Beef Wellington. However, we quickly got over it as we ate. The meat was delicious, savory, and cooked to perfection, while the spinach-filled croissant was buttery and tasty enough that we would enjoy it on its own, even without the meat.

This year, it was really tasty again. You get sweetness from the red wine sauce, like it’s packed with flavor. They cooked the beef to a beautiful medium. The slices of meat were thin and easy to bite. The pickled mustard adds a nice zing and pop in your mouth. The mushrooms are a nice, hearty base. The croissant was crusty on the outside and soft on the inside — just perfect. The only complaint we had is that it is more on the salty side, but it doesn’t ruin it.

Next up, we grabbed a familiar dish, the Cast Iron-roasted P.E.I. Mussels for $7.99. Just like in years past, the mussels are served with sautéed tomatoes, garlic, and fresh herbs. When we had them before, they were cooked perfectly and offered some great flavors of garlic and red chili flakes for just a bit of kick.

This year, we’re happy to say they were surprisingly good once again! We’re shocked they’re able to make these at this good a quality at a food booth at an EPCOT festival.  They have huge skillets and mussels on the grill outside. You have to walk up to the grill when it’s time, and they are just so fresh!

They were so delicious and so well prepared. There was no grittiness to these at all, not even a note, so they were cleaned very well.

The tomato is nice and fresh, pairing perfectly with the mussels. There were big, nice, crunchy pieces of toast that came with this, just adding to the texture in the best way possible. It is a little on the simple side, but that’s never a bad thing.

Drinks

In terms of drinks at this booth, we got the Coffee Old Fashioned Cocktail for $11.75. A Coffee Old Fashioned is what happens when a classic Old Fashioned puts on a cozy sweater and starts hanging out in a café at midnight. It’s still spirit-forward, still a slow sipper, but it carries espresso vibes in its back pocket.

Last year, we loved how the hint of deeper whiskey taste blends with the coffee. You’ll taste bourbon first, so think caramel, vanilla, oak, and a little warm spice. Then the coffee comes in with roasted, slightly bitter espresso notes, often reading like dark chocolate, toasted nuts, or mocha. Sweetness usually shifts from “simple syrup” to something richer like coffee syrup, demerara, maple, or coffee liqueur, so the drink can feel rounder and more dessert-leaning than a standard Old Fashioned. Bitters keep it from getting syrupy, and the garnish often adds aromatics: orange peel brightens the roast, while a cherry can push it toward chocolate-covered cherry territory.

Who might enjoy it:

• Someone who likes their cocktails smooth, approachable, and a little sweet.
• Coffee drinkers who like flavored coffee notes (vanilla, caramel) and don’t mind a mocha vibe.
• Newer whiskey drinkers who find a standard Old Fashioned a bit too sharp.

Who might want to avoid it:

• If you prefer bright, refreshing cocktails (this is rich, dark, and slow).
• People who want a drier, spicier, sharper Old Fashioned (rye fans especially).
• Anyone who dislikes that “sweet bourbon + roast coffee” combo, which can read like burnt caramel if it’s unbalanced.
• Folks avoiding caffeine.

Another returning beverage is the BrewDog Black Heart Nitro Oatmeal Stout. Flavor-wise, think “coffeehouse dessert, but with a blackout curtain.” You’ll get a big wave of roasted coffee and cocoa, plus bitter dark chocolate and a little toasty malt depth. Under that is a softer, rounder sweetness: vanilla (noticeable but not frosting-level) and a gentle lactose creaminess that nudges it toward mocha. Some versions also read with a faint dark berry / dark fruit note in the background. The “nitro” part is the whole plot twist. Nitrogen makes the body feel silky and cushiony, with that creamy, cascading head and less prickly carbonation. The finish tends to be roasty-chocolatey, with a soft, lingering sweetness rather than sharp bitterness.

Who might love it:

• If you like Guinness-style creaminess but want more chocolate/vanilla/latte vibes.
• If you’re into dessert-leaning stouts (cocoa, coffee, mocha) without going full pastry-cake.
• If mouthfeel is your love language and you chase that velvet nitro texture.

Who might want to avoid it:

• If you want a dry, crisp stout (this leans creamier and a touch sweeter).
• If you dislike vanilla-forward notes or anything that reads “sweet stout.”
• If you’re lactose sensitive or avoiding milk ingredients, since it includes lactose (milk).

You can get it for $6.00 for a 6-oz. pour and $9.75 for a 12 oz. pour.

OVERALL

All together, this is just a solid booth. We’d recommend everything on this menu, but we don’t think anything here will necessarily “blow you away”. Check out the booth, but don’t feel like you need to rush there or build your schedule around eating here!

That’s it for this booth, but there’s a LOT more where that came from!

Click here to see FULL reviews of EVERY. SINGLE. BOOTH. at the Festival of the Arts!

Trying to plan the PERFECT trip to the 2026 EPCOT Festival of the Arts? We’ll be keeping you updated on all of the latest. Click our links below for the information you need to know:

• Check out all of the food booths getting NEW items this year!
• The full line up of this year’s Souvenirs and Entertainment

And don’t forget to pick up our 2026 Festival of the Arts Guide e-book! See more details about the book below.

What items from this booth would you most want to try? Tell us in the comments!