Disneyland Dinning
Insider Information on Disneyland Dinning
Most romantic dinner spot: It’s a toss-up between The Napa Rose at Disney’s Grand Californian Hotel & Spa and a corner table at Steakhouse 55 in the Disneyland Hotel.
Favorite spots for outdoor dining: Carnation Cafe on Main Street, U.S.A., the front porch of Plaza Inn and River Belle Terrace (where we’re told Walt Disney used to have breakfast on Sunday mornings), all in Disneyland Park; the covered balcony of the Vineyard Room, Disney’s California Adventure; the terrace at The Napa Rose, Disney’s Grand Californian Hotel & Spa; Uva Bar, Downtown Disney.
How to order kosher meals: Kosher meals are available at most table-service restaurants at Disneyland Resort. A 24-hour notice is required, and the meals are purchased from an outside vendor. Guests also may bring their own preferred kosher products.
Allergies, special diets: Stop in City Hall in Disneyland Park for a list of restaurants that offer gluten-free and kosher meals. Chefs are happy to accommodate when guests provide advanced notice by calling 714-781-DINE.
Fill 'er up: Favorite self-serve, buffet-style restaurants include breakfast at the Plaza Inn, Disneyland Park; Goofy’s Kitchen (brunch and dinner), the Disneyland Hotel; breakfast at Disney’s PCH Grill, Disney’s Paradise Pier Hotel, and breakfast at Storytellers Cafe, Disney’s Grand Californian Hotel & Spa.
Where is Mickey Mouse? The Big Cheese makes a celebrity appearance during “My Disneyland Birthday Party” every afternoon at the Plaza Inn in Disneyland Park.
Where to find sushi: Yamabuki at the Disneyland Hotel. Other signature dishes include crisp, light tempura and sake-poached Alaskan halibut.
Best steak dinner: Steakhouse 55 at the Disneyland Hotel (the generous bone-in ribeye is always popular). Or try the Angus filet mignon "au poivre” with cabernet sauvignon-cherry essence at The Napa Rose.
Best vegetarian: All table-service restaurants offer vegetarian choices, but for creations with the season’s freshest ingredients try the Vineyard Room at Disney’s California Adventure; Catal Restaurant and Uva Bar at Downtown Disney, or The Napa Rose at Disney’s Grand Californian Hotel & Spa.
Tops for families: Gather round the table for breakfast or dinner at Goofy’s Kitchen at the Disneyland Hotel, where the Disney characters will have you dancing. Another favorite is Blue Bayou in Disneyland Park, with twinkling lights and a magical ambience. Storytellers Cafe at Disney’s Grand Californian Hotel & Spa promotes family conversation with beautiful wall murals that depict tall tales set in the Golden State’s early days.
Grown-up favorites: For an evening without the kids, favorites include The Napa Rose at Disney’s Grand Californian Hotel & Spa; Hook’s Pointe & Wine Cellar, and Steakhouse 55, both at the Disneyland Hotel.
Best place to grab a quick sandwich: Blue Ribbon Bakery on Main Street, U.S.A., Disneyland Park; Baker’s Field Bakery, Disney’s California Adventure Park; Croc’s Bits ‘N’ Bites at the Disneyland Hotel; White Water Snacks at Disney’s Grand Californian Hotel & Spa; La Brea Bakery or Napolini in Downtown Disney.
Best wine list: The Napa Rose at Disney’s Grand Californian Hotel & Spa offers a selection of 80 wines by the glass from an award-winning list of more than 450 international wines (80 percent Californian) and a 17,000-bottle wine cellar.
Best Lounges: Steakhouse 55, the cozy Wine Cellar or Lost Bar, all at the Disneyland Hotel; The Napa Rose or Hearthstone Lounge, both at Disney’s Grand Californian Hotel & Spa, and the intimate lounge at Yamabuki at the Disneyland Hotel.
Favorite spots for outdoor dining: Carnation Cafe on Main Street, U.S.A., the front porch of Plaza Inn and River Belle Terrace (where we’re told Walt Disney used to have breakfast on Sunday mornings), all in Disneyland Park; the covered balcony of the Vineyard Room, Disney’s California Adventure; the terrace at The Napa Rose, Disney’s Grand Californian Hotel & Spa; Uva Bar, Downtown Disney.
How to order kosher meals: Kosher meals are available at most table-service restaurants at Disneyland Resort. A 24-hour notice is required, and the meals are purchased from an outside vendor. Guests also may bring their own preferred kosher products.
Allergies, special diets: Stop in City Hall in Disneyland Park for a list of restaurants that offer gluten-free and kosher meals. Chefs are happy to accommodate when guests provide advanced notice by calling 714-781-DINE.
Fill 'er up: Favorite self-serve, buffet-style restaurants include breakfast at the Plaza Inn, Disneyland Park; Goofy’s Kitchen (brunch and dinner), the Disneyland Hotel; breakfast at Disney’s PCH Grill, Disney’s Paradise Pier Hotel, and breakfast at Storytellers Cafe, Disney’s Grand Californian Hotel & Spa.
Where is Mickey Mouse? The Big Cheese makes a celebrity appearance during “My Disneyland Birthday Party” every afternoon at the Plaza Inn in Disneyland Park.
Where to find sushi: Yamabuki at the Disneyland Hotel. Other signature dishes include crisp, light tempura and sake-poached Alaskan halibut.
Best steak dinner: Steakhouse 55 at the Disneyland Hotel (the generous bone-in ribeye is always popular). Or try the Angus filet mignon "au poivre” with cabernet sauvignon-cherry essence at The Napa Rose.
Best vegetarian: All table-service restaurants offer vegetarian choices, but for creations with the season’s freshest ingredients try the Vineyard Room at Disney’s California Adventure; Catal Restaurant and Uva Bar at Downtown Disney, or The Napa Rose at Disney’s Grand Californian Hotel & Spa.
Tops for families: Gather round the table for breakfast or dinner at Goofy’s Kitchen at the Disneyland Hotel, where the Disney characters will have you dancing. Another favorite is Blue Bayou in Disneyland Park, with twinkling lights and a magical ambience. Storytellers Cafe at Disney’s Grand Californian Hotel & Spa promotes family conversation with beautiful wall murals that depict tall tales set in the Golden State’s early days.
Grown-up favorites: For an evening without the kids, favorites include The Napa Rose at Disney’s Grand Californian Hotel & Spa; Hook’s Pointe & Wine Cellar, and Steakhouse 55, both at the Disneyland Hotel.
Best place to grab a quick sandwich: Blue Ribbon Bakery on Main Street, U.S.A., Disneyland Park; Baker’s Field Bakery, Disney’s California Adventure Park; Croc’s Bits ‘N’ Bites at the Disneyland Hotel; White Water Snacks at Disney’s Grand Californian Hotel & Spa; La Brea Bakery or Napolini in Downtown Disney.
Best wine list: The Napa Rose at Disney’s Grand Californian Hotel & Spa offers a selection of 80 wines by the glass from an award-winning list of more than 450 international wines (80 percent Californian) and a 17,000-bottle wine cellar.
Best Lounges: Steakhouse 55, the cozy Wine Cellar or Lost Bar, all at the Disneyland Hotel; The Napa Rose or Hearthstone Lounge, both at Disney’s Grand Californian Hotel & Spa, and the intimate lounge at Yamabuki at the Disneyland Hotel.
Disneyland Dinning Fun Facts
Hot diggity dog . . . Refreshment Corner, better known as Coke Corner on Main Street, U.S.A., in Disneyland Park, sells enough hot dogs in one year to circle Disneyland 36 times.
Drink up . . . Blue Ribbon Bakery on Main Street, U.S.A., in Disneyland Park sells enough coffee in one month to fill all the teacups in Fantasyland’s Mad Tea Party attraction.
A mountain of sweets . . . Gibson Girl Ice Cream Parlor on Main Street, U.S.A., in Disneyland Park sells enough ice cream in one year to build a full-size replica of the park’s Matterhorn mountain.
Here comes the bride . . . About 250 wedding cakes a year are baked and decorated in the Disneyland Hotel pastry kitchen. The kitchen also produces 3,000 celebration cakes for birthdays, anniversaries and other special celebrations.
Sommeliers set a new standard . . . The Napa Rose restaurant at Disney’s Grand Californian Hotel & Spa is an extreme rarity in the restaurant world in terms of wine service. At last count, Napa Rose had 41 certified sommeliers, including Master Sommelier Michael Jordan. Few restaurants anywhere could top that.
Royal Street Veranda . . . Check out the wrought-iron balustrade above the Royal Street Veranda restaurant in New Orleans Square in Disneyland Park. The initials at the center are those of brothers Roy and Walt Disney. The balcony belonged to an apartment being constructed for Walt before he died (now the Disneyland Dream Suite).
“Oscar’s Choice” . . . There’s just one dish named after a cast member and it’s “Oscar’s Choice” at Carnation Cafe on Main Street, U.S.A, in Disneyland Park. Oscar was hired at Disneyland in 1956 and has been on the team at Carnation Cafe since 1967. He has more years of continuous service than any other cast member at Disneyland Resort. The breakfast creation is scrambled eggs with melted cheddar cheese, potatoes, bacon or sausage, a croissant and fresh fruit.
The most wedding proposals . . . Blue Bayou restaurant in New Orleans Square competes for this honor with the wishing well in the park’s Fantasyland.
That’s a lot of chowda . . . Guests consume 14,000 bowls a year of the signature Charred Nebraska Corn Chowder at Storytellers Cafe, at Disney’s Grand Californian Hotel & Spa.
Not your classic Caesar . . . On the menu at Rancho del Zocalo in Frontierland Disneyland Park is Hacienda Chicken Caesar Salad. The Caesar is Mexican in origin, not Italian, says Disneyland Chef Jesse Tiscareno. It originated at the Caesar’s Palace Hotel on Revolution Avenue in Tijuana.
How many bottles? . . . Napa Rose at Disney’s Grand Californian Hotel & Spa offers a selection of 80 wines by the glass from an award-winning list of more than 450 international wines (80 percent Californian) and a 16,000-bottle wine cellar.
Disney’s California Food and Wine Festival . . . The Festival, which celebrated its third year in 2008, offers special food items available only for the four-week run in the spring. Items have included Lobster Lollipops and Pepper-Crusted Beef Tenderloin Sliders.
Martial arts chef . . . Jason Martin, the chef at Steakhouse 55 at the Disneyland Hotel, practices several forms of martial arts. He says it makes him more agile and graceful in a busy kitchen.
Award winners . . . Twelve restaurants at the Disneyland Resort won honors in 2008 from the Southern California Restaurant Writers, including the Golden Sceptre – the highest honor – for Napa Rose, Steakhouse 55 and Yamabuki. Michael Jordan of Napa Rose was recognized as Manager of the Year.
Drink up . . . Blue Ribbon Bakery on Main Street, U.S.A., in Disneyland Park sells enough coffee in one month to fill all the teacups in Fantasyland’s Mad Tea Party attraction.
A mountain of sweets . . . Gibson Girl Ice Cream Parlor on Main Street, U.S.A., in Disneyland Park sells enough ice cream in one year to build a full-size replica of the park’s Matterhorn mountain.
Here comes the bride . . . About 250 wedding cakes a year are baked and decorated in the Disneyland Hotel pastry kitchen. The kitchen also produces 3,000 celebration cakes for birthdays, anniversaries and other special celebrations.
Sommeliers set a new standard . . . The Napa Rose restaurant at Disney’s Grand Californian Hotel & Spa is an extreme rarity in the restaurant world in terms of wine service. At last count, Napa Rose had 41 certified sommeliers, including Master Sommelier Michael Jordan. Few restaurants anywhere could top that.
Royal Street Veranda . . . Check out the wrought-iron balustrade above the Royal Street Veranda restaurant in New Orleans Square in Disneyland Park. The initials at the center are those of brothers Roy and Walt Disney. The balcony belonged to an apartment being constructed for Walt before he died (now the Disneyland Dream Suite).
“Oscar’s Choice” . . . There’s just one dish named after a cast member and it’s “Oscar’s Choice” at Carnation Cafe on Main Street, U.S.A, in Disneyland Park. Oscar was hired at Disneyland in 1956 and has been on the team at Carnation Cafe since 1967. He has more years of continuous service than any other cast member at Disneyland Resort. The breakfast creation is scrambled eggs with melted cheddar cheese, potatoes, bacon or sausage, a croissant and fresh fruit.
The most wedding proposals . . . Blue Bayou restaurant in New Orleans Square competes for this honor with the wishing well in the park’s Fantasyland.
That’s a lot of chowda . . . Guests consume 14,000 bowls a year of the signature Charred Nebraska Corn Chowder at Storytellers Cafe, at Disney’s Grand Californian Hotel & Spa.
Not your classic Caesar . . . On the menu at Rancho del Zocalo in Frontierland Disneyland Park is Hacienda Chicken Caesar Salad. The Caesar is Mexican in origin, not Italian, says Disneyland Chef Jesse Tiscareno. It originated at the Caesar’s Palace Hotel on Revolution Avenue in Tijuana.
How many bottles? . . . Napa Rose at Disney’s Grand Californian Hotel & Spa offers a selection of 80 wines by the glass from an award-winning list of more than 450 international wines (80 percent Californian) and a 16,000-bottle wine cellar.
Disney’s California Food and Wine Festival . . . The Festival, which celebrated its third year in 2008, offers special food items available only for the four-week run in the spring. Items have included Lobster Lollipops and Pepper-Crusted Beef Tenderloin Sliders.
Martial arts chef . . . Jason Martin, the chef at Steakhouse 55 at the Disneyland Hotel, practices several forms of martial arts. He says it makes him more agile and graceful in a busy kitchen.
Award winners . . . Twelve restaurants at the Disneyland Resort won honors in 2008 from the Southern California Restaurant Writers, including the Golden Sceptre – the highest honor – for Napa Rose, Steakhouse 55 and Yamabuki. Michael Jordan of Napa Rose was recognized as Manager of the Year.
Napa Rose Facts
OVERVIEW: Celebrating the extraordinary bounty of California, from its coast to its farms, ranches and vineyards, Napa Rose showcases the California wine country cuisine of executive chef Andrew Sutton. The menu, which changes seasonally, reflects the restaurant’s commitment to sourcing the finest, freshest ingredients. A strong wine culture pervades with an extensive California-dominated list and cuisine created to complement wine.
The Napa Rose, specializing in California wine country cuisine prepared by acclaimed executive chef Andrew Sutton, is the premier restaurant at the Disneyland Resort.
Sutton’s cuisine celebrates the bounty and heritage of California -- inspired by its rich seacoast, farmlands, and vineyards -- and is presented in warm surroundings inspired by the Arts and Crafts architectural style at Disney’s Grand Californian Hotel & Spa.
"At the Napa Rose, we celebrate California's food and wine," said Chef Sutton. "The food we serve is created to go with Californian wines, and those from the Napa region in particular." The restaurant offers a selection of 80 wines by the glass and a list of more than 450 vintages, about 80 percent Californian.
Only the freshest, hand-selected ingredients from throughout the Golden State's diverse regions are used to create an enticing menu that changes with each season. Careful attention is paid to creating dishes that are visually stunning as well as appetizing.
Among the starters are Seven Sparkling Sins, a platter featuring spicy beef & peanut roll, curried crab taco, seared ahi nacho, shrimp in cucumber wrap with lemon dill crème, citrus-cured salmon with a corn cake, Tangierine grilled scallop, and grape leaves stuffed with pheasant. Main dishes on a recent menu include Wild King Salmonwith Szechuan pepper-sesame crust, Santa Rosa plums and Cabernet Sauvignon-red miso glaze; Strawberry Sage BBQ Duck Breast with polenta panzarella and Zinfandel jus accented with strawberries; Walnut-Crusted Rack of Colorado Mountain Lamb; and Portobello Mushroom Ravioli sautéed in truffled sage brown butter, American prosciutto, and Parmigiano-Reggiano.
The restaurant is built in a half-oval design, wrapping around a spacious exhibition kitchen. A constant show of cooking is made by the culinary staff, with runners promptly carrying the food to servers who rarely have to leave the vicinity of the table, thereby ensuring the most attentive of service.
Napa Rose is decorated in the rich style of the Arts and Crafts movement, following the overall design theme of Disney’s Grand Californian Hotel & Spa. The image of a rosebud is a recurring motif subtly depicted in the restaurant's carpeting, light fixtures, handrails, chairs, and restaurant staff costumes. The 237-seat venue is open daily for dinner, and also features a 78-seat lounge. Guests throughout the restaurant are provided with a stunning view of nearby Grizzly Peak, looking out on a High Sierras-like scene through floor-to-ceiling windows.
Design features include the use of light-colored woods, 20-foot-high vaulted ceilings, a romantic fire pit, a private dining room with a fireplace, and a showcase wine cellar that holds 600 bottles. Also prominent is a “Wall of Fame” with magnums of premium California wines, available for purchase, that have been signed by California’s winemakers. .
As an example of the restaurant’s commitment to providing the best possible wine experience, the Napa Rose features the largest number of staff who have passed the Level I Introductory Sommelier Course – a total of 42 -- at any restaurant in the world.
Chef Sutton was recruited to lead the Napa Rose from the Auberge du Soleil in Napa Valley, where he spent seven years as executive chef for the Ivy Award-winning venue. This was after five years with Dean Fearing at the Five-Star, Five-Diamond award-winning Mansion on Turtle Creek in his hometown of Dallas, Texas. Prior to Turtle Creek, he received valuable experience at two of Dallas’ most luxurious hotels, The Hotel Crescent Court and The Registry. In all, he has more than 25 years of culinary experience. Sutton is a graduate of the prestigious Culinary Institute of America and also completed a classical French apprenticeship. In 2009 he was the recipient of the prestigious Antonin Careme Medal given by the American Culinary Federation San Francisco chapter that honors those who have made extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the culinary arts.
ADDRESS: 1600 S. Disneyland Drive, Anaheim, California 92803
TELEPHONE: (714) 300-7170
LOCATION: Inside Disney’s Grand Californian Hotel & Spa at the Disneyland Resort.
DESIGN: Crescent shaped, the restaurant wraps around a centerpiece exhibition kitchen and is decorated in the rich style of the Arts and Crafts movement (in harmony with the overall design theme of Disney’s Grand Californian Hotel & Spa) in earth tones punctuated by handmade ceramics and hand-hammered metal. The image of a rosebud is a recurring motif, subtly depicted in the restaurant’s carpeting, lighting fixtures, handrails, chairs and staff uniforms. The vines of Napa Valley are also alluded to throughout, most notably in a stunning overhead mural depicting the vineyards – more subtly in the free-form wires of the chandeliers. Twenty-foot vaulted ceilings lend a majestic quality, while a romantic fire pit presents a cozy factor.
In addition to the kitchen’s culinary pyrotechnics, diners are treated to stunning views through floor-to-ceiling windows of the High Sierras-like scene afforded by Grizzly Peak within Disney’s California Adventure. The showcase wine cellar, displaying 600 bottles, provides an additional visual attraction, as does a wall adorned with magnums of premium California wines signed by their winemakers and vineyard owners.
CUISINE: Created to be paired with wine, the food at Napa Rose resonates with the discipline of executive chef Andrew Sutton’s formal French training tempered by his deft interpretations of American regional cooking. As a chef who cherishes the product rather than the process, Sutton’s food seduces the palate with flavors born of the natural essence of its ingredients that he elevates to an art form without over–manipulating. There is a sophisticated refinement enlivened by an appealing playfulness that embodies Sutton’s passion for securing the best ingredients, caring for them and listening to what they need to realize their flavor potential.
Sutton, an avowed health nut, adheres to a seasonal-eating plan, where he consumes fruits, vegetables, meat, fish and dairy when they are naturally harvested.
While modern technology and global rapid transportation means anyone can eat asparagus and strawberries in November—and think it’s a great thing, Sutton firmly believes that for optimum health and flavor, people should stick to eating produce and protein that is grown or ranched in their own hemisphere and at the time nature intended them to sprout. So, he and Napa Rose diners eat their strawberries and asparagus (along with lamb, leeks, peas and more) in the spring or very early summer, as close to harvest time as possible.
Always cognizant of the culinary arts’ unique position as being the only art form that touches all the senses, Sutton intuitively fashions food that tantalize all five.
EXAMPLES OF DISHES -
APPETIZERS:
Sautéed Hand Harvested Scallops with a Sauce of Lemon, Lobster and Tahitian Vanilla
Fried Zucchini Blossoms Stuffed with Laura Chenel Goat Cheese
Grilled Sonoma Quail Stuffed Black Figs
Creamy Corn Polenta and Black Mission Fig Saba Sauce Accented with Orange
ENTREES:
Pan Roasted Wild Striped Bass
Rock Shrimp & Manila Clams with Garlic, Fennel and Roasted Tomato Broth
Grilled “Maple Leaf Farms” Duck Breast
Polenta Panzanella and Zinfandel Jus
Slowly Braised Angus Beef Short Ribs
Wild Rice, Mushroom and Pine Nut Risotto with Harvest Pumpkin Essence
Walnut Crusted Mountain Meadows Lamb Rack
Boneless Braised Lamb Shank, Roasted Parsnips and Sonoma Mushrooms
WINE PROGRAM: A Napa Rose hallmark,42 members of the floor staff (including executive chef Andrew Sutton) have completed the Level I Introductory Sommelier Course and work with a frequently adjusted wine list to complement seasonal menu ingredients, and an award-winning list of 450 international wines, based upon a stock of over 1,000 different vintages and a 17,000-bottle cellar.
80 wines available by the glass.
OUTDOOR DINING: During the summer on the patio off the private and main dining rooms with its breathtaking views of the High Sierra-like area of Disney’s California Adventure made even more striking by the glow from the centerpiece fire pit. A second fire pit-punctuated patio off the bar offers refuge for cigar aficionados.
PRIVATE DINING: Dedicated private room with fireplace for two to 30 guests. Entire restaurant available for functions up to 200.
For groups of 60 or more guests, Napa Rose offers its signature “Kitchen Party” – a unique format which invites guests into the kitchen to be served by the chef and creatively utilizes many of the restaurant’s decorative elements as additional service stations for wines and cold dishes.
AWARDS: In March 2010, Napa Rose was presented with the highest “Golden Bacchus” Cellar Award from the Southern California Restaurant Writers Guild and a coveted 5-Star rating at the group’s annual awards presentation. Over the last five years, Napa Rose has been the recipient of a number of industry awards. In the Zagat Surveys, Napa Rose consistently is awarded the top food ranking in Orange County restaurants. In 2005 and again in 2007, the restaurant received a DiR?NA Award from the Distinguished Restaurants of North America. The Award is given annually to restaurants offering outstanding food, wine, hospitality and service. The restaurant was honored as “Best Southern California Restaurant 2007” in the Orange County Business Journal and was selected as a “Most Popular Restaurant” in the 2008 Zagat Survey.
Chef Sutton is a 2009 recipient of the prestigious Antonin Careme Medal given by the American Culinary Federation San Francisco Chapter that honors those who have made extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the culinary arts.
The restaurant’s wine list also received the highest award from Wine Enthusiast Magazine the “Award of Ultimate Distinction”, Wine Spectator’s “Best of Award of Excellence” and a “Diamond Wine Award of Excellence” from the International Restaurant and Hospitality Rating Bureau. As well as being named as the “Best New Wine List" of 2002 as selected by Food & Wine, it was presented with the highest “Golden Bacchus” Cellar Award from the SCRW.
PRICE RANGE:
Appetizers $15 to $45, for two
Second Courses $12 to $18
Main Courses $32 to $40
Sides $10-$12
Vintner’s Table
Four-Course
Vintner’s Table
Menu
$85 without wine
$130 with wine pairings
HOURS:
Bar/Lounge Daily (5:30 p.m. until closing)
Dinner Daily (5:30 to 10 p.m.)
SEATING:
Dining Room 120
Dining Patio 40
Bar/Lounge 70
Bar Patio 12
RESERVATIONS:
Recommended.
Please call (714) 300-7170
The Napa Rose, specializing in California wine country cuisine prepared by acclaimed executive chef Andrew Sutton, is the premier restaurant at the Disneyland Resort.
Sutton’s cuisine celebrates the bounty and heritage of California -- inspired by its rich seacoast, farmlands, and vineyards -- and is presented in warm surroundings inspired by the Arts and Crafts architectural style at Disney’s Grand Californian Hotel & Spa.
"At the Napa Rose, we celebrate California's food and wine," said Chef Sutton. "The food we serve is created to go with Californian wines, and those from the Napa region in particular." The restaurant offers a selection of 80 wines by the glass and a list of more than 450 vintages, about 80 percent Californian.
Only the freshest, hand-selected ingredients from throughout the Golden State's diverse regions are used to create an enticing menu that changes with each season. Careful attention is paid to creating dishes that are visually stunning as well as appetizing.
Among the starters are Seven Sparkling Sins, a platter featuring spicy beef & peanut roll, curried crab taco, seared ahi nacho, shrimp in cucumber wrap with lemon dill crème, citrus-cured salmon with a corn cake, Tangierine grilled scallop, and grape leaves stuffed with pheasant. Main dishes on a recent menu include Wild King Salmonwith Szechuan pepper-sesame crust, Santa Rosa plums and Cabernet Sauvignon-red miso glaze; Strawberry Sage BBQ Duck Breast with polenta panzarella and Zinfandel jus accented with strawberries; Walnut-Crusted Rack of Colorado Mountain Lamb; and Portobello Mushroom Ravioli sautéed in truffled sage brown butter, American prosciutto, and Parmigiano-Reggiano.
The restaurant is built in a half-oval design, wrapping around a spacious exhibition kitchen. A constant show of cooking is made by the culinary staff, with runners promptly carrying the food to servers who rarely have to leave the vicinity of the table, thereby ensuring the most attentive of service.
Napa Rose is decorated in the rich style of the Arts and Crafts movement, following the overall design theme of Disney’s Grand Californian Hotel & Spa. The image of a rosebud is a recurring motif subtly depicted in the restaurant's carpeting, light fixtures, handrails, chairs, and restaurant staff costumes. The 237-seat venue is open daily for dinner, and also features a 78-seat lounge. Guests throughout the restaurant are provided with a stunning view of nearby Grizzly Peak, looking out on a High Sierras-like scene through floor-to-ceiling windows.
Design features include the use of light-colored woods, 20-foot-high vaulted ceilings, a romantic fire pit, a private dining room with a fireplace, and a showcase wine cellar that holds 600 bottles. Also prominent is a “Wall of Fame” with magnums of premium California wines, available for purchase, that have been signed by California’s winemakers. .
As an example of the restaurant’s commitment to providing the best possible wine experience, the Napa Rose features the largest number of staff who have passed the Level I Introductory Sommelier Course – a total of 42 -- at any restaurant in the world.
Chef Sutton was recruited to lead the Napa Rose from the Auberge du Soleil in Napa Valley, where he spent seven years as executive chef for the Ivy Award-winning venue. This was after five years with Dean Fearing at the Five-Star, Five-Diamond award-winning Mansion on Turtle Creek in his hometown of Dallas, Texas. Prior to Turtle Creek, he received valuable experience at two of Dallas’ most luxurious hotels, The Hotel Crescent Court and The Registry. In all, he has more than 25 years of culinary experience. Sutton is a graduate of the prestigious Culinary Institute of America and also completed a classical French apprenticeship. In 2009 he was the recipient of the prestigious Antonin Careme Medal given by the American Culinary Federation San Francisco chapter that honors those who have made extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the culinary arts.
ADDRESS: 1600 S. Disneyland Drive, Anaheim, California 92803
TELEPHONE: (714) 300-7170
LOCATION: Inside Disney’s Grand Californian Hotel & Spa at the Disneyland Resort.
DESIGN: Crescent shaped, the restaurant wraps around a centerpiece exhibition kitchen and is decorated in the rich style of the Arts and Crafts movement (in harmony with the overall design theme of Disney’s Grand Californian Hotel & Spa) in earth tones punctuated by handmade ceramics and hand-hammered metal. The image of a rosebud is a recurring motif, subtly depicted in the restaurant’s carpeting, lighting fixtures, handrails, chairs and staff uniforms. The vines of Napa Valley are also alluded to throughout, most notably in a stunning overhead mural depicting the vineyards – more subtly in the free-form wires of the chandeliers. Twenty-foot vaulted ceilings lend a majestic quality, while a romantic fire pit presents a cozy factor.
In addition to the kitchen’s culinary pyrotechnics, diners are treated to stunning views through floor-to-ceiling windows of the High Sierras-like scene afforded by Grizzly Peak within Disney’s California Adventure. The showcase wine cellar, displaying 600 bottles, provides an additional visual attraction, as does a wall adorned with magnums of premium California wines signed by their winemakers and vineyard owners.
CUISINE: Created to be paired with wine, the food at Napa Rose resonates with the discipline of executive chef Andrew Sutton’s formal French training tempered by his deft interpretations of American regional cooking. As a chef who cherishes the product rather than the process, Sutton’s food seduces the palate with flavors born of the natural essence of its ingredients that he elevates to an art form without over–manipulating. There is a sophisticated refinement enlivened by an appealing playfulness that embodies Sutton’s passion for securing the best ingredients, caring for them and listening to what they need to realize their flavor potential.
Sutton, an avowed health nut, adheres to a seasonal-eating plan, where he consumes fruits, vegetables, meat, fish and dairy when they are naturally harvested.
While modern technology and global rapid transportation means anyone can eat asparagus and strawberries in November—and think it’s a great thing, Sutton firmly believes that for optimum health and flavor, people should stick to eating produce and protein that is grown or ranched in their own hemisphere and at the time nature intended them to sprout. So, he and Napa Rose diners eat their strawberries and asparagus (along with lamb, leeks, peas and more) in the spring or very early summer, as close to harvest time as possible.
Always cognizant of the culinary arts’ unique position as being the only art form that touches all the senses, Sutton intuitively fashions food that tantalize all five.
EXAMPLES OF DISHES -
APPETIZERS:
Sautéed Hand Harvested Scallops with a Sauce of Lemon, Lobster and Tahitian Vanilla
Fried Zucchini Blossoms Stuffed with Laura Chenel Goat Cheese
Grilled Sonoma Quail Stuffed Black Figs
Creamy Corn Polenta and Black Mission Fig Saba Sauce Accented with Orange
ENTREES:
Pan Roasted Wild Striped Bass
Rock Shrimp & Manila Clams with Garlic, Fennel and Roasted Tomato Broth
Grilled “Maple Leaf Farms” Duck Breast
Polenta Panzanella and Zinfandel Jus
Slowly Braised Angus Beef Short Ribs
Wild Rice, Mushroom and Pine Nut Risotto with Harvest Pumpkin Essence
Walnut Crusted Mountain Meadows Lamb Rack
Boneless Braised Lamb Shank, Roasted Parsnips and Sonoma Mushrooms
WINE PROGRAM: A Napa Rose hallmark,42 members of the floor staff (including executive chef Andrew Sutton) have completed the Level I Introductory Sommelier Course and work with a frequently adjusted wine list to complement seasonal menu ingredients, and an award-winning list of 450 international wines, based upon a stock of over 1,000 different vintages and a 17,000-bottle cellar.
80 wines available by the glass.
OUTDOOR DINING: During the summer on the patio off the private and main dining rooms with its breathtaking views of the High Sierra-like area of Disney’s California Adventure made even more striking by the glow from the centerpiece fire pit. A second fire pit-punctuated patio off the bar offers refuge for cigar aficionados.
PRIVATE DINING: Dedicated private room with fireplace for two to 30 guests. Entire restaurant available for functions up to 200.
For groups of 60 or more guests, Napa Rose offers its signature “Kitchen Party” – a unique format which invites guests into the kitchen to be served by the chef and creatively utilizes many of the restaurant’s decorative elements as additional service stations for wines and cold dishes.
AWARDS: In March 2010, Napa Rose was presented with the highest “Golden Bacchus” Cellar Award from the Southern California Restaurant Writers Guild and a coveted 5-Star rating at the group’s annual awards presentation. Over the last five years, Napa Rose has been the recipient of a number of industry awards. In the Zagat Surveys, Napa Rose consistently is awarded the top food ranking in Orange County restaurants. In 2005 and again in 2007, the restaurant received a DiR?NA Award from the Distinguished Restaurants of North America. The Award is given annually to restaurants offering outstanding food, wine, hospitality and service. The restaurant was honored as “Best Southern California Restaurant 2007” in the Orange County Business Journal and was selected as a “Most Popular Restaurant” in the 2008 Zagat Survey.
Chef Sutton is a 2009 recipient of the prestigious Antonin Careme Medal given by the American Culinary Federation San Francisco Chapter that honors those who have made extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the culinary arts.
The restaurant’s wine list also received the highest award from Wine Enthusiast Magazine the “Award of Ultimate Distinction”, Wine Spectator’s “Best of Award of Excellence” and a “Diamond Wine Award of Excellence” from the International Restaurant and Hospitality Rating Bureau. As well as being named as the “Best New Wine List" of 2002 as selected by Food & Wine, it was presented with the highest “Golden Bacchus” Cellar Award from the SCRW.
PRICE RANGE:
Appetizers $15 to $45, for two
Second Courses $12 to $18
Main Courses $32 to $40
Sides $10-$12
Vintner’s Table
Four-Course
Vintner’s Table
Menu
$85 without wine
$130 with wine pairings
HOURS:
Bar/Lounge Daily (5:30 p.m. until closing)
Dinner Daily (5:30 to 10 p.m.)
SEATING:
Dining Room 120
Dining Patio 40
Bar/Lounge 70
Bar Patio 12
RESERVATIONS:
Recommended.
Please call (714) 300-7170
Magical Mealtimes With Favorite Disney Characters
For guaranteed fun, make a reservation for breakfast, lunch or dinner with the Disney characters. It’s a leisurely way to enjoy a delicious meal and a time with the characters as they stop by each table for photos and autographs. Priority Seating is recommended in advance by calling Disney Dining at 714-781-DINE (714-781-3463).
Disneyland Park
· Breakfast in the Park with Minnie and Friends, Plaza Inn. Enjoy a morning feast at this breakfast buffet with Minnie Mouse and her pals. A delicious assortment of breakfast items includes an all-you-care-to-eat buffet and generous omelets cooked to order. Plaza Inn has seating inside and outside on the patio. Breakfast daily from park opening until 10:30 a.m. Park admission is required (plus cost of breakfast).
· My Disneyland Birthday Party, Plaza Inn. Zany Pat. E. Cake hosts this fun celebration every afternoon on the restaurant’s terrace. Everyone gets a party hat, souvenir cup and their own cupcake to decorate. Joining the fun are Mickey Mouse and Minnie Mouse, who lead guests in high-energy singing and silliness. Park admission is required (plus cost per person for the party).
Disney’s California Adventure
· Ariel’s Disney Princess Celebration, Ariel’s Grotto. This royal dining experience is hosted by Disney’s favorite princesses including Ariel, Snow White, Belle, Sleeping Beauty and Cinderella. Open daily for lunch and dinner. Park admission is required (plus cost of lunch or dinner).
Hotels
Disneyland Park
· Breakfast in the Park with Minnie and Friends, Plaza Inn. Enjoy a morning feast at this breakfast buffet with Minnie Mouse and her pals. A delicious assortment of breakfast items includes an all-you-care-to-eat buffet and generous omelets cooked to order. Plaza Inn has seating inside and outside on the patio. Breakfast daily from park opening until 10:30 a.m. Park admission is required (plus cost of breakfast).
· My Disneyland Birthday Party, Plaza Inn. Zany Pat. E. Cake hosts this fun celebration every afternoon on the restaurant’s terrace. Everyone gets a party hat, souvenir cup and their own cupcake to decorate. Joining the fun are Mickey Mouse and Minnie Mouse, who lead guests in high-energy singing and silliness. Park admission is required (plus cost per person for the party).
Disney’s California Adventure
· Ariel’s Disney Princess Celebration, Ariel’s Grotto. This royal dining experience is hosted by Disney’s favorite princesses including Ariel, Snow White, Belle, Sleeping Beauty and Cinderella. Open daily for lunch and dinner. Park admission is required (plus cost of lunch or dinner).
Hotels
- Chip ‘n Dale Critter Breakfast, Storyteller’s Cafe, Disney’s Grand Californian Hotel & Spa. Chip 'n Dale host this delicious breakfast buffet that also has items from the menu, such as Mickey Mouse waffles. And everyone likes to start the day with a sing-along with their favorite chipmunks. 7-11:30 a.m. daily
- Goofy’s Kitchen, Disneyland Hotel. Enjoy breakfast and dinner with Goofy and his pals at this all-you-care-to eat restaurant. Breakfast includes Mickey Mouse-shaped waffles, omelets made to order and Goofy’s Famous Peanut Butter Pizza. The dinner buffet features carved prime rib and fish as well as several other entrées, a dessert bar and salad bar. Breakfast 7 a.m.-noon weekdays; 7 a.m.-2 p.m. Saturdays and Sundays. Dinner 5-9 p.m. daily.
- Surf’s Up with Mickey & Friends, PCH Grill, Disney’s Paradise Pier Hotel. The Surf's Up! Breakfast with Mickey & Friends is a lively Character Dining experience that features a bountiful breakfast buffet filled with morning delights. Snap photos, practice hula hooping and hang ten with some of your favorite Disney characters! Scrumptious breakfast specialties include flatbreads from the wood-burning oven, grilled breast of chicken with roasted garlic sauce and signature chilaquiles with shredded beef, salsa verde and queso fresco. 7-11:30 a.m. daily