Napa Rose

Napa Rose Restaurant Review:

Quietly hidden inside Disneyland's Craftsman-inspired Grand Californian Hotel, this fine dining restaurant soars to roller coaster-like heights. As the name suggests, the food is influenced by California’s wine country with a focus on fresh seasonal ingredients. Chef Andrew Sutton, formerly of Napa Valley’s Auberge du Soleil, presides over the restaurant’s enormous exhibition kitchen. Serious foodies take a seat “at the rail," a low marble counter wrapped around the kitchen, to chat with the chef as he performs his own Disney magic. The menu changes regularly, but some items remain like sautéed scallops in a lemon, lobster and Tahitian vanilla sauce. The portobello mushroom bisque with a touch of brandy and thyme is a hearty and soul-stirring soup. Other entrée standouts include the roasted Kona kampachi, which is a savory feast with sweet potato gnocchi, Brussels sprouts and lemon-hazelnut brown butter. Napa Rose also offers a nightly four-course seasonal tasting menu with wine pairings. The wine cellar here holds more than 1,000 labels and 17,000 bottles, most of which are from---where else?---California. The choices may make your head spin like the theme park rides right outside the restaurant’s picture windows, but the servers are unusually well informed.