Sure, a Mickey pretzel is both reliably delicious (and adorable) but the mouse has a few culinary tricks up its sleeve. And for visitors with a discerning palate, they know to head to Napa Rose, Disneyland’s culinary crown jewel and the resort’s first true fine-dining establishment.
The concept is led by Chef Andrew Sutton, who has been with Napa Rose since its opening in 2001, and Executive Chef Clint Chin. Its wine collection, helmed by wine director Patrick Kirchen, continues to impress, housing more than 13,000 bottles solidifying its place as one of the most extensive wine programs in the region.
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View this post on InstagramA new menu focused on seasonality and “broader international perspective” features standouts like a handmade sorpresine pasta with Dungeness crab and Santa Barbara uni butter, American wagyu N.Y. with grape funnel mustardo and a Nantes carrot cake cremeux. Longtime visitors will recognize familiar staples, like the Laughing Tiger (available in the lounge), a reimagining of the fan-favorite smiling tiger salad, and its signature mushroom cappuccino bisque.
And a whole lot of pixie dust went into this glow-up. Restaurant goers will spot a shiny new, sophisticated look, led by Walt Disney Imagineering’s Katrina Mosher, taking inspiration from California’s Arts and Crafts tradition and honoring Napa Valley (Think: luxurious mountain lodge with warm, inviting feel). Its showstopper is a chandelier with a branch-and-vine design and hanging glass-like grapes modeled after the historic Mission Vine.
Reservations are now open and highly suggested. Walk-ins are welcome at the bar and lounge.
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