Chef Art Smith's Homecomin' Menu 2026: Disney Springs Southern Comfort Food

Yes. Chef Art Smith served as Oprah Winfrey's personal chef for a decade, cooking for her in Chicago and traveling with her household. Smith has credited Oprah with deepening his appreciation for seasonal, from-scratch cooking and with encouraging him to give back through food. He later co-founded Common Threads, a non-profit teaching cooking to at-risk children, which Oprah supported. Smith is also a two-time James Beard Foundation award winner, a sixth-generation Floridian, and a member of the U.S. State Department's Diplomatic Culinary Partnership.

The Church Lady Deviled Eggs (~$14) are the most iconic dish at Homecomin' and one of the most talked-about appetizers at Disney Springs. Made with Duke's mayonnaise, yellow mustard, sweet pickle relish, and finished with smoked paprika, they're a deeply traditional Southern recipe -- the kind served at church potlucks across the American South -- elevated by the quality of the ingredients. Virtually every guest review of Homecomin' mentions them. Order them first.

Homecomin' is located in the The Landing area of Disney Springs at Walt Disney World, address: 1602 E Buena Vista Dr, Lake Buena Vista, FL 32830. Disney Springs is a free-to-enter shopping, dining, and entertainment district at WDW -- no park ticket required and free parking available in the adjacent garages. The restaurant is open Monday--Friday 11 AM--11 PM and Saturday--Sunday 9 AM--11 PM (brunch 9 AM--1 PM on weekends). Reservations are strongly recommended, especially for weekend dinner: call 407.939.5277 or book via OpenTable.

Homecomin' is mid-range by Disney Springs standards. Starters run $12--$18, salads $14--$15, mains $18--$32, and sides $6--$9 each. The famous fried chicken (half bird) is around $28. Shine cocktails are $14--$16. A two-person dinner with starters, entrees, sides, and two cocktails typically totals $90--$130 before tip. It is noticeably more expensive than a standard casual-dining restaurant but significantly less expensive than a Disney park table-service restaurant.

The Shine cocktail program is central to Homecomin's identity and named in part for Art Smith's grandmother's moonshine cake recipe. Cocktails use Ole Smoky Tennessee moonshine as the base spirit and blend it with Southern-flavored ingredients -- fresh lemonade, sweet tea, watermelon juice, peach bitters, and more. The most ordered is the Church Lady Lemonade (~$15), a mason-jar cocktail with moonshine, fresh-squeezed lemonade, and mint. A Moonshine Flight (four rotating flavors, ~$16) is a great way to sample the range. Non-drinkers can order the Virgin Church Lady Lemonade (~$8).

Most food writers and longtime Disney Springs visitors say yes. Art Smith's fried chicken is brined overnight before frying, resulting in exceptionally juicy meat under a shatteringly crispy, seasoned crust. The half-bird portion (~$28) comes with two sides and the housemade honey hot sauce. It consistently appears on 'best fried chicken in Orlando' lists, and many local Floridians make the drive specifically for it -- not just tourists visiting Walt Disney World.

Yes, reservations are accepted and strongly recommended, especially for weekend dinners and any holiday period. Book online at homecominkitchen.com or call 407.939.5277. Disney Resort hotel guests can also book through Disney Dining. Walk-ins are possible early on weekday lunches but rare at peak times. Tables at the bar area are typically available for walk-ins. Saturday and Sunday brunch (9 AM--1 PM) is very popular and books up quickly.

Homecomin' has reasonable vegetarian coverage. Vegetarian-friendly items include the Church Lady Deviled Eggs, Pimiento Cheese with Crackers, Hush Puppies, Art's House Salad, the Vegetable Plate, and most of the sides (biscuits, mac and cheese, sweet potato casserole, stone-ground cheddar grits). Gluten-free guests should speak directly with the server -- the cheddar grits, coleslaw, corn, and several other sides are naturally GF, but the kitchen handles flour-containing items in the same space. There is no certified allergen-free area; Homecomin' can accommodate many dietary needs with advance communication but is not a dedicated allergy kitchen.

Art Smith is a sixth-generation Floridian, born and raised in Jasper, Hamilton County, in North Florida. His Southern cooking is deeply rooted in Florida's farm traditions -- from field peas and sweet corn to fresh Gulf shrimp and Key lime pie. Smith has spoken frequently about his grandmother's cooking and the church-potluck food culture of rural North Florida as the foundation of Homecomin's menu. That Floridian identity is reflected in dishes like the conch fritters, Key lime pie, Florida shrimp, and the farm-sourced seasonal vegetables on rotation.