This past rainy weekend I went on my 5th annual trip to Disneyland with 80 high school choir students. (80 kids is really nothing. Last year there were 300…) Unfortunately for the hubby, he was coerced into coming as a chaperone by yours truly. Both of us were beyond exhausted at the end but had a blast. This year we started off the trip with performances in Cal Poly, and may I just add that we rocked that concert hall! We slowly made our journey to the happiest place on earth, made a couple of pit stops at the beautiful Hearst Castle and enjoyed dinner and a show at Medieval Times along the way. (Go red and yellow knight!)

Spending a full day at Disneyland is no joke. 9am to midnight…California Adventure is under a lot of construction but we finally saw the World of Colors show, it was fantastically spectacular! Anyway, sick of eating fast food every day, we decided to treat ourselves to the acclaimed Napa Rose, located inside Disney’s Grand Californian Hotel & Spa. I have heard about sitting at the counter for the “chef’s table” meal, which just means that the chef will make you a 4 or 5 course meal that is tailored to your request, completely off the menu. Sitting at the counter will also give you the full view of the open kitchen, there is nothing hidden in the back. We unfortunately could not get a reservation for the counter seating, but we got a table by the window, overlooking the patio with blooming wisteria. Joe ordered the pork osso bucco entree while I opted for the “Vintner’s Table”, which is the chef’s prix fixe 4-course menu. The prix fixe menu changes every Friday.

complimentary bread basket. crispy herb and Parmesan flat bread, olive and rosemary focaccia, buttery dinner rolls | When the bread is toasty and piping hot, you know you’ll get a great meal!

Amuse Bouche. Garrotxa Goat Cheese with Tangerine Foam. | Perfect one bite!

Sauteed Silk Snapper, English Pea Tapenade, Spring Onion Puree, and Meyer Lemon Vinaigrette | the spring onion puree was so smooth and velvety. I could eat a whole bowl of it. The vinaigrette was rich yet very light. Nice balance. 

Housemade Bowtie Pasta with Lamb Meat Balls, Garrotxa Goat Cheese, Hearty Sun Gold Tomato Sauce with Pesto. | The meat balls were very flavorful, and o.m.g. that pesto!

Sauteed Veal Rolitini, Black Bread Panzanella, Trumpet Royal, Asparagus and Mustard Sauce. | Delicious dish. The black bread was a nice surprise, great for soaking up all that delicious sauce. The veal was a little bit salty for my taste but very tasty nonetheless.

[Joe’s Entree] Slowly Braised Pork Osso Bucco, Wrapped in Bacon and Roasted Vegetables. | One word: Tender! I only had one bite, but I wanted MORE! The hubby gave me the stare because I had 4 courses and he only had 1.

Pecan Orange Waffles, California Strawberries and Brown Sugar Mascarpone | These are not your typical breakfast waffles. They were buttery, cripsy, light, dense, and nutty all at once. I also fell madly in love with the mascarpone cream and will try to recreate it. Mascarpone cream is the new whipped cream! [It was also our 6th anniversary since our first date!]

I didn’t do the wine flight, which was an additional $45. (the prix fixe menu is $90), but got the full glass of the chianti that was on the wine flight, went really well with the lamb meat balls and the veal.
Wine: Lasorda, Chianti Classico DOCG, Tuscany Italy 2007

Overall: Impeccable service – friendly and attentive yet unpretentious, hard to find in a restaurant of this caliber nowadays. Amazing food and wine selection, $$$$ but worth it. Definitely call for a reservation.

Napa Rose
(714) 781-DINE
Inside the Grand Californian Hotel inside Disneyland Resort Park.