As I have mentioned in my previous articles, I adore wine! So after spending a long, bustling day at the Disneyland Resort recently, my Disneyland companion suggested we unwind by dining and wining at the Napa Rose. Despite my several trips past this enticing restaurant at Disney’s Grand Californian Hotel and Spa, I had yet to grace it with my presence. Therefore, I happily complied, as my legs and feet desired some well-deserved rest, and my stomach sought some much-needed nourishment.
We took our seats in the lounge section of the restaurant, and we quickly received our pristine cloth napkins, placed on our laps by our server. I have never experienced such service. Having settled in my plush seat, I embraced the tranquil ambiance and the Arts and Crafts architectural style, as well as welcomed my glass of Whitehall Lane Sauvignon Blanc before thoroughly perusing the dinner menu. Oh, so many decadent options, so hard to decide. (I will add that the menu prices remain on the high end at the Disneyland Resort, and the restaurant does include a children’s menu as well to accommodate everyone.)
After much debate, I decided to commence my feast with the Spring Vegetable Risotto. The roasted pheasant accompanied by sweet peas, buttered leeks, and a touch of truffle adorned my white, porcelain bowl. The risotto contained a light, creamy texture accentuated with bold, complimentary flavors perfectly balanced on the palate. I cherished every bite as I wished on an unseen star that the portion set before me would somehow grow so that I could enjoy more of it. Sadly, I relinquished my bowl and spoon to the wait staff, and hungrily grazed the menu for more food options. I landed on the Sautéed Sustainable Fish of the Day, the halibut, and eagerly requested this as my main course.
As I sipped my white varietal and my friend sipped his red varietal, we chatted about the random things in life, the fact that this restaurant reopened late last year to a newly redone “exhibition” kitchen, and that our sweet tooths required dessert later in the evening.
Not long after making our final sugar arrangements, the halibut appeared, beautifully presented atop a quaint bed of artichokes, drizzled in sungold tomato sauce, and paired with herb roasted diced potatoes. Simply scrumptious!
Savoring each bite, I quickly realized why this place has obtained the number one ranking in the Zagat Survey for Orange County restaurants in 2002, 2003 and 2004, has earned the AAA Four Diamond Award in 2011, has won the Wine Spectator’s “Best of Award of Excellence”, and has received other prestigious honors and awards throughout the years.
Executive Chef Andrew Sutton provides the guiding force behind such a lavish and award-winning menu, which focuses on foods that complement the extensive California-dominated wine list. Chef Sutton’s Disneyland Resort career began in 2000 when he established the Napa Rose Restaurant. Later he would open the Carthay Circle Restaurant and Lounge in 2012. However, his legend as a culinary master originated before his days at the Disneyland Resort, beginning in 1982 when he worked for Universal Restaurants in Dallas. There Chef Sutton discovered his flair using the cooking techniques and flavors of Lyon, France as his inspiration.
Later in 1987, Chef Sutton continued his culinary adventures at the award-winning Mansion on Turtle Creek in Dallas, and earned himself the title of sous chef. By 1995, Chef Sutton obtained the role as executive chef at Napa Valley’s Auberge du Soleil, and developed his signature wine country cuisine he has described as having “two roads—one sophisticated, the other rustic.”
Furthermore, Chef Sutton maintains a seasonal menu at the Napa Rose and Carthay Circle Restaurants, sourcing only the finest, freshest ingredients. According to Disneyland News, Chef Sutton has stated, “The food is inspired by Mother Nature and the bounty of wonderful food in California.”
I say cheers to that, as I thoroughly appreciated my fish and vegetables. As my plate reached an empty state, our server presented us with three new plates, each one containing our requested dessert items—a small, round dark chocolate cake drizzled with berry puree, an espresso mousse of some sort, and an amazing chocolate and creamy peanut butter tart that would please any Reese’s lover. All three made my taste buds sing with joy, but the chocolate cake immediately became my favorite. Such dark, rich chocolate spiked with a rush of sweet berries with every bite satiated all my chocolate cravings for the night.
After the two of us polished off our plates and wine glasses, we bid a fond farewell to the Napa Rose in order to catch the newly updated World of Color show. I will gladly return to this restaurant in order to indulge in whatever Chef Sutton and his remarkable team conjures up. I simply cannot wait!
Have you dined at the Disneyland Resort’s Napa Rose? What was your experience?