Anyone who read the first “Mousejunkies” book knows it’s no secret that I love Raglan Road – the poem, the song and the restaurant at Downtown Disney.

And I’m afraid I’ll be gushing over it a bit more in the next book, coming out in the spring. Until then though, I thought I’d check my enthuse-o-meter by dropping-in on the Downtown Disney location to see if the seemingly property-wide menu changes had marred my favorite WDW restaurant.

The short version: Not really.

The torrid love affair between Raglan Road and I continues unabated. At the risk of overplaying the hyperbole card, I’m petitioning the Pope to have chef Kevin Dundon canonized. There were changes – mainly pertaining to names on the menu. And the entertainment has been slightly altered. But suffice to say when I set foot in the place, I feel like I’m being welcomed home.

We arrived a little ahead of our Advanced Dining Reservations, but found ourselves being led to our table within minutes. We were given ‘The Bono Seats’ – situated just under a large painting of the singer’s brooding visage.

This guy kept looking at me.

Before I set foot in the place, I knew what I was looking forward to: The Simple Salmon (the Salmon Swoon in the new parlance) appetizer and fish-and-chips, followed by Ger’s Bread and Butter Pudding. And about 17 Guinnesses. (Guinni?) But shockingly, we opted to travel a different road this time. The salmon took a back seat to a few alternate choices.

Our server had a basket of bread and a Guinness reduction dipping sauce on the table in seconds, and drinks right behind. The bread is delicious on its own, but dipping it in the reduction added an irresistibly tangy molasses taste that made it all disappear rather quickly.

As a pint of cider chased the bread away, the heady concoction that makes Raglan Road so potent struck me right between the eyes: the food, the drinks, and as if on cue, a song by famed Dubliner Luke Kelly had my head swimming. It was as if the wild-haired, red-bearded troubadour had pulled a chair up at our table to make sure the craic was flowing as readily as the pints.

Luke Kelly performs ‘On Raglan Road’ – the poem/song for which the restaurant is named.

First, the appetizers: We indulged in the Scallop Forest (sea scallops served atop forks with a lime dipping sauce), the Dalkey Duo (battered cocktail sausages with a Dalkey mustard sauce), and the Heaven on Earth (aptly-named Guinness glazed baby back ribs.) The scallops melted in our mouths – sweet, but with a hint of citrus; the sausages were meaty, salty and addictive, while the ribs (sadly) were gone much too quickly. Paired with a pint of Guinness and the blazing traditional Irish music whipping through the room, the table was set for the room’s new take on its former entertainment.

Trad dancer Danielle Fitzpatrick is now joined by two other performers who trade stomps, jumps and steps between them several times throughout the night. The two women dancers tripped skillfully across the main stage, setting a challenge for the new male dancer who owned the center stage. Between them, a new, faster, wilder, heart-pounding performance cast a dervish-like spell on anyone caught up in the fantastic display of Irish step dancing.

We had just enough time to catch our breath when the entrees arrived. I attacked the Serious Steak (a 10-ounce sirloin with an Irish whiskey marmalade glaze, mashed potatoes and onion strings), while others in our party tried the Raglan Risotto (chicken atop a light shitake mushroom risotto) and the Bangers and Booz (carmelized onions topped the sausage and mash off perfectly.) All of it was fantastic.

The Raglan Risotto

Bangers and Booz

The Serious Steak

Which left only one thing: dessert. It can be only one choice – Ger’s Bread and Butter pudding. (See – The dumbest question ever: Want to split a dessert?) Bread pudding is found all over Disney property. And in a bare-knuckle pub dust-up, ‘Ohana would land a few blows. But by the end, Raglan Road’s version would score a clear knockout. It is the best on-property, hands-down. The buttery creation comes in an oversized mug with vanilla and butterscotch sauce. A deliciously crusty exterior gives way to a spongy, flavorful underside that soaks up the sauces hungrily. Do not undertake this dessert lightly. It’s a stick-to-your-guts treat that tops everything off with a sweet yet deceivingly potent sock to the appetite. In other words, you’re going to be full.

Is it pricey? Yes, it can be if you partake in the establishment’s fantastic beer selection. And really, who can resist?

Is it worth it? Without a doubt. Raglan Road has become a ‘must-do’ of ours on every visit to the vacation kingdom.

Do you frequent Raglan Road? Tell me about your experiences there!

Patrick Kavanaugh, author of 'On Raglan Road,' Katie and Amy outside Raglan Road.