Napa Rose, the award-winning restaurant at Disney’s Grand Californian Hotel & Spa, features California wine country cuisine that celebrates the bounty and heritage of the state, inspired by its rich seacoast, farmlands and vineyards.

Carthay Circle Restaurant and Lounge at Disney California Adventure Park also features artisan ingredients, locally sourced produce and seafood and meats from throughout Southern California.  

The guiding force behind both these kitchens is Executive Chef Andrew Sutton, whose team of chefs puts on a stellar show every night of the week.  Sutton joined the Disneyland Resort in 2000 to create Napa Rose and he opened Carthay Circle Restaurant and Lounge in 2012.

“Both are environments in which we can we show our guests how passionate we are about creating food that is truly good and that people love,” said Sutton. “The food is inspired by Mother Nature and the bounty of wonderful food in California.”

A Lifelong Passion

For Sutton, a more humble beginning spawned his love affair with fine cuisine.
 ”It all started with a family tradition,” said Sutton.  “I was one of four kids in a family of six.  Each of us had to cook one night a week – on the seventh night we dined out.”
 It was in his home kitchen, with parents who were great cooks, that Sutton discovered his passion for cooking, a talent he parlayed into line jobs at casual eateries in his hometown of Dallas during high school. 

Sutton’s professional career started when he got a call 1982 from Jean LaFont, the corporate chef of Universal Restaurants, owner of prestigious restaurants in Dallas. While working one summer for Universal, Sutton was captivated by the “artistry and athleticism” of classic French cuisine. The flavors were explosive, reflecting the cooking of Lyon, France, and Sutton discovered his flair. 
Two years later, he enrolled in the Culinary Institute of America to add a formal education to hands-on experience that mirrored a European-style apprenticeship.  His externship translated into opening Dallas’ Crescent Court Hotel, where he encountered his first taste of California cuisine with Chef Steve Singer. 

In 1987, Sutton moved to the award-winning Mansion on Turtle Creek in Dallas, which added yet another style of cooking to his repertoire, Southwest cuisine.  He worked with Chef Dean Fearing, developing not only a working relationship but a friendship that endures to this day.  Sutton earned a promotion to sous chef, a position that honed a commitment to excellence that has driven his career ever since.

In 1993, Sutton was recruited to another internationally acclaimed boutique property, Napa Valley’s Auberge du Soleil.  By 1995 he had been promoted to executive chef and he fell in love with the wine country lifestyle.  Sutton developed his signature wine country cuisine, which he described as having “two roads – one sophisticated, the other rustic.”

Next Stop, Disneyland Resort

Sutton headed to Southern California and Napa Rose in 2000, encouraged by Disney to create a restaurant with a spacious exhibition space that would complement his energetic sense of fun. Only seasonal, hand-selected ingredients from throughout the Golden State’s diverse regions are sourced to create an award-winning menu in a dining room inspired by the Arts and Crafts architectural style that is an important part of California’s history. 

“I’ve always thought the best restaurants reflect the personality of the chef,” Sutton said.

With what Sutton calls “the best team I’ve ever assembled,” Napa Rose chefs put on a nightly show, working like a finely tuned machine, chopping, sautéing, grilling and presenting beautiful plates to guests. The restaurant also is committed to providing the best possible wine experience, and it features a staff with 35 sommeliers. Napa Rose also has a certified cicerone, certified in all aspects of beer and micro brewery.

At Carthay Circle Restaurant, the menu is “Southern California cuisine—breezy, fresh and diverse,” says Chef Sutton. The menu features five varieties of sustainable fish, both wild and farmed. Vegetables are hand selected, with visits to the Santa Monica market and to local farms seeking the best of the best local produce.

“It’s modern cuisine that pays tribute to the bold and diverse flavors of Southern California,” says Sutton. “We live in the ‘salad basket of America,’ with farmers, artisans and ranchers.” 
Sutton is a 2009 recipient of the prestigious Antonin Careme Medal awarded by the American Culinary Federation of 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.”

“We are thrilled to bring Earl of Sandwich to Downtown Disney,” said Daniel Delcourt, vice president, Disneyland Resort Hotels and Downtown Disney. “This delicious addition is sure to be popular with our guests, and the restaurant is a perfect complement to Downtown Disney’s distinctive dining, shopping and entertainment.”

“We are looking forward to the grand opening of our newest location to Downtown Disney,” said Robert Earl, chairman of Earl of Sandwich.  “The success we’ve experienced at Walt Disney World, Disneyland Paris and our other 22 locations have proven that the quality of our food and dining experience will bring guests back time and time again.”

The new location will feature signature hot sandwiches including The Original 1762, a sandwich of freshly roasted beef, sharp cheddar and creamy horseradish sauce all on freshly baked artisan bread.

In addition to the “World’s Greatest Hot Sandwich,” Earl of Sandwich serves a line of flavorful wraps, fresh, hand-tossed salads, high-quality soups, a kid’s menu, and other side items.

The restaurant will feature fresh, premise-baked cravable treats – cookies, brownies, muffins, and bites, and Earl of Sandwich will offer a full array of cold beverages, including the delicious Earl’s Lemonade. The restaurant also will offer hot, freshly made breakfast sandwiches and special Kona blend specialty coffee and pastries.

Customers also can learn a little history while they eat signature sandwiches such as The Original 1762 and The Full Montagu, which draw their names and inspiration from John Montagu, the Fourth Earl of Sandwich.

To wit, in 1762, John Montagu, the fourth Earl of Sandwich, had his hands full, literally. As First Sea Lord, he commanded the mighty British Navy, was a noted explorer, and also a dedicated gambler. This led to little time for food, so he came up with the ingenious idea of putting meat between two slices of bread. Thus in 1762, the sandwich was born and named after its inventor, the Earl of Sandwich.

Now, nearly 250 years later, John Montagu, the current 11th Earl of Sandwich and his family remain passionate about the world’s most popular quick food that carries their name.  Together with restaurant entrepreneur Robert Earl, they have developed the sandwich everyone has been waiting for…The World’s Greatest Hot Sandwich^®.

At Earl of Sandwich they don’t serve mere sandwiches. They serve THE WORLDS GREATEST HOT SANDWICH, like no other. It’s not a Panini, it’s not a toasted sub sandwich, and it is unlike any other sandwich in the world. Every sandwich is baked and made to order on unique artisan bread. The sandwich is made by hand, then as the sandwich is sent through a special oven, the bread bakes and the sandwich gets piping hot. It is then finished with toppings and produce, all prepared fresh daily. It’s all incredibly quick; the sandwiches only take 4 minutes from order to finish. All meats and cheeses are prepared fresh and sliced daily in-house.

It truly is GREAT FOOD, SERVED FAST.

About Earl of Sandwich:

In 1762, John Montagu, the 4th Earl of Sandwich, came up with the ingenious idea of putting meat between two slices of bread. Now, 250 years later, the current 11th Earl and the rest of the Sandwich family remain passionate about the world’s most popular quick food that carries their name. Joining forces with entrepreneur Robert Earl, the first Earl of Sandwich restaurant opened in Orlando, FL at Downtown Disney in 2004. Currently, there are Earl of Sandwich restaurants in the US, in markets such as New York, Atlantic City, Anaheim, Philadelphia, Detroit, Texas, Florida, and other markets as well as internationally in London and Paris. All Earl of Sandwich locations bake fresh artisan bread with every hot sandwich order and meats are roasted daily using traditional family recipes. Classic hot sandwiches are available, as well as soups, salads, wraps, desserts and a large selection of beverages. For more information www.earlofsandwichusa.com. Follow us on Twitter @earlofsandwich and like us on Facebook Earl of Sandwich.

About the Disneyland Resort

Located on approximately 500 acres in Anaheim, Calif., the Disneyland Resort features two spectacular theme parks – Disneyland (the original Disney theme park) and Disney California Adventure park – plus the Downtown Disney District comprised of unique dining, entertainment and shopping experiences. The Resort’s three hotels are the 948-room Disney’s Grand Californian Hotel & Spa, the 969-room Disneyland Hotel and the 481-room Disney’s Paradise Pier Hotel. With 23,000 cast members, the Disneyland Resort is Orange County’s largest employer and a $4.7 billion annual contributor to the local economy. The Resort has welcomed more than 550 million guests since opening on July 17, 1955. For detailed information about the Disneyland Resort, please visit www.disneyland.com.

Earl of Sandwich Delicious Menu

Earl of Sandwich will be open 8:30 a.m. to midnight, seven days a week. There are 14 hot sandwiches available, all priced at $6.99: 

• THE ORIGINAL 1762 (Freshly Roasted Beef, Sharp Cheddar Cheese & Creamy Horseradish Sauce)
• THE FULL MONTAGU (Freshly Roasted Beef, Turkey, Aged Swiss & Sharp Cheddar Cheese, Lettuce, Roma Tomatoes & Earl’s Mustard Sauce)
• ALL AMERICAN (Roasted Turkey, Buttermilk Ranch, Cranberries, Sharp Cheddar Cheese, Lettuce & Roma Tomatoes)
• THE EARL’S CLUB (Roasted Turkey, Smoked Bacon, Aged Swiss Cheese, Lettuce, Roma Tomatoes & Sandwich Sauce)
• THE ITALIAN (Salami, Capicola, Roasted Ham, Mozzarella, Zesty Italian Dressing, Mozzarella Cheese & Roma Tomatoes)
• BEST BLT (Smoked Bacon, Lettuce, Roma Tomatoes & Seasoned Mayonnaise)
• HAWAIIAN BBQ (Grilled Chicken, Roasted Ham, Aged Swiss Cheese, Fresh Pineapple & Hawaiian BBQ Sauce)
• CANNONBALLS (Meatballs, Mozzarella, Parmesan Cheese & Marinara Sauce),
• TUNA MELT (Tuna Salad & Aged Swiss Cheese)
• VEGGIE (Feta Cheese, Lettuce, Roma Tomatoes, Cucumber, Red Onion, Roasted Red Peppers & Mediterranean Dressing)
• CAPRESE (Fresh Mozzarella, Roma Tomatoes, Fresh Basil & Drizzled Balsamic Vinaigrette)
• CARIBBEAN JERK (Grilled Chicken, Roasted Red & Banana Peppers & Spicy Jerk Sauce)
• HAM & SWISS (Ham, Aged Swiss Cheese & Earl’s Mustard Sauce).
• CHIPOTLE CHICKEN AVOCADO (Grilled Chicken, Bacon, Sharp Cheddar, Avocado, Lettuce & Chipotle Sauce

Additionally, there is also a breakfast menu serving a choice of five made-to-order hot breakfast sandwiches from 8:30 a.m. to 11 a.m. Monday to Friday and 10 a.m. to 11:30 a.m. on Saturday and Sunday.  The restaurant offers take-away service as well.

Media Contacts:

Disneyland Resort Public Relations

 714- 781-4500
www.disneylandnews.com
www.disneyparksblog.com
www.twitter.com/disneyland

ANAHEIM, Calif. – June 7, 2012 – Disneyland Resort today welcomed a new Ghirardelli Soda Fountain and Chocolate Shop to Disney California Adventure park. The new location – the first to open inside a theme park – features Ghirardelli’s world-famous hot fudge sundaes and decadent chocolate products, and represents another milestone in the expansion of Disney California Adventure.

“As we celebrate the culmination of our resort expansion, we are thrilled to welcome Ghirardelli, and to make this unique chocolate experience available to our park guests,” said George A. Kalogridis, president of Disneyland Resort. “Ghirardelli is a perfect fit for our newly reimagined Disney California Adventure, as we both share a rich California heritage.”

The new soda fountain and chocolate shop is located in Pacific Wharf, the San Francisco-inspired area of Disney California Adventure. Guests can visit the location to enjoy treats including sundaes, shakes, and floats,  plus a delicious assortment of chocolates and beautifully wrapped gifts. Each guest can enjoy a complimentary sample of the signature Ghirardelli Squares® chocolate.

“We are excited to partner with the Disneyland Resort to open our Soda Fountain and Chocolate Shop in Disney California Adventure,” said Martin Thompson, President and CEO of the Ghirardelli Chocolate Company. “Consumers associate our premium brand with high quality, delicious chocolate and now they will have the opportunity to enjoy both our intense, slow melting chocolate and our decadent ice cream treats inside the park. Our rich heritage began in California 160 years ago this year and opening this store in Disney California Adventure is a perfect way to celebrate.”

The expansion of Disney California Adventure culminates on June 15 with the opening of Cars Land and Buena Vista Street. The 12-acre Cars Land offers three family attractions showcasing characters and settings from the Disney•Pixar blockbuster “Cars”, plus themed dining and shopping. Nearby, Buena Vista Street, a new gateway to Disney California Adventure serving a similar role to Main St. U.S.A. in Disneyland, transports guests to a nostalgic Los Angeles of the 1920s and ’30s as Walt Disney might have seen it when he first arrived in California in 1923. The two new lands follow myriad additions to Disney California Adventure, including the nighttime water spectacular “World of Color” and The Little Mermaid ~ Ariel’s Undersea Adventure.

# # #

ABOUT THE DISNEYLAND RESORT
Located on approximately 500 acres in Anaheim, Calif., the Disneyland Resort features two spectacular theme parks – Disneyland (the original Disney theme park) and Disney California Adventure park – plus the Downtown Disney District comprised of unique dining, entertainment and shopping experiences. The Resort’s three hotels are the 948-room Disney’s Grand Californian Hotel & Spa, the 969-room Disneyland Hotel and the 481-room Disney’s Paradise Pier Hotel. With 23,000 Cast Members, the Disneyland Resort is Orange County’s largest employer and generates $4.7 billion for the Southern California economy. The Resort has welcomed more than 600 million guests since opening on July 17, 1955. For detailed information about the Disneyland Resort, please visit www.disneyland.com.

ABOUT THE GHIRARDELLI CHOCOLATE COMPANY
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products.  Incorporated in 1852, Ghirardelli has an incredibly rich American history.  As the country’s longest continuously operating chocolate manufacturer, Ghirardelli has established its position as America’s Premium Chocolate Company and will celebrate its 160th anniversary next year.  Ghirardelli’s product line includes its signature Squares™ chocolate, Intense Dark™ chocolate, Gourmet Milk™ chocolate, Ghirardelli Chocolate Bars, other chocolate confections, baking chocolate and beverages.  These items are sold through select specialty stores, grocery stores, drug stores, mass merchandisers and department stores.  In addition, Ghirardelli sells a line of premium chocolate, syrups and drinks for the Food Service channel.  Ghirardelli currently owns and operates 18 retail stores in seven states, including the original Soda Fountain & Chocolate Shop located in San Francisco’s historic Ghirardelli Square.  For more information about Ghirardelli, visit www.ghirardelli.com.

A big part of that story was the premier of “Snow White and the Seven Dwarfs” in 1937 at the Carthay Circle Theatre in Los Angeles, and that landmark building is the inspiration for the spectacular Carthay Circle Theatre that anchors Buena Vista Street. This new landmark for Disney California Adventure Park becomes one of the premier dining locations at Disneyland Resort, the Carthay Circle Restaurant and Lounge.

The upstairs Carthay Circle Restaurant and downstairs Carthay Circle Lounge recall the grandeur of the original theater’s 1920s Spanish Revival architecture with custom tiles, plaster arches, custom woodwork and other historic touches. The cuisine is the star of this production with artisan ingredients, locally sourced produce and seafood and meats from throughout Southern California. Executive Chef Andrew Sutton from Napa Rose at Disney’s Grand Californian Hotel & Spa created the restaurant’s seasonal menu, and Chef Gloria Tae, also from Napa Rose, is at the helm in the kitchen.

“The culinary team is a group of true artists with passion and confidence for creating delicious food,” says Sutton.

Located on the second floor, the 256-seat restaurant (200 inside, 56 on the terrace) is open daily for lunch and dinner.

On the ground floor, the 68-seat Carthay Circle Lounge features cocktails from the 1920s with tableside service for signature beverages including martinis and classic punches. “The focus in the lounge is appetizers and tapas – international tastes that celebrate the diversity and heritage of Los Angeles in the 1920s and ’30s,” says restaurant manager and sommelier Joy Cushing.

Hours for both the restaurant and lounge are 11 a.m.-10 p.m. daily.

More Eats on Buena Vista Street
Buena Vista Street also offers four spots for quick bites: Fiddler, Fifer & Practical Cafe; Mortimers Market, Trolley Treats and Clarabelle’s Hand-Scooped Ice Cream.

The 178-seat Fiddler, Fifer & Practical Cafe (134 inside, 44 outside) offers Starbucks coffee drinks; signature sandwiches such as a turkey Rueben, paneer and roasted vegetable and salami with olive tapenade, and roast beef and cheddar, as well as savory soups including vegetarian cream spinach, chicken tortilla, classic chicken noodle and cheesy enchilada. Sweet rolls, pastries and breakfast sandwiches are on the morning menu along with specialty coffees.

Mortimers Market will offer whole and cut fruits, bottled water, juices and soft drinks. (According to Disney legend, Mortimer Mouse is the name Walt Disney gave his new creation in 1928. He later changed it to Mickey.)

Clarabelle’s Hand-Scooped Ice Cream features Dreyer’s ice cream, including bars dipped in milk or dark chocolate that guests can finish with sprinkles, pop rocks and other fun toppings.  Hot fudge and strawberry sundaes and other frozen delights round out the sweet offerings.

A Culinary Journey Through Cars Land
With a nod to landmark diners along America’s historic Route 66, guests will feel as if they have stepped into the town of Radiator Springs at Cars Land, with a contemporary spin on classic tastes from the 1950s.

“We started working nearly four years ago on the concepts,” says Disneyland Chef Chris Maggetti.  “For Cars Land, we’ve developed fast-casual restaurants with lots of fun tastes, from dill pickle popcorn to chili and cheese – we call it chili cone queso – in an edible bread cone.”

Cars Land has three spots for guest to fuel up: Flo’s V8 Cafe, Cozy Cone Motel and Fillmore’s Taste-In. Each location has a story, of course.

Flo’s V8 Cafe is inspired by timeless roadside diners and boasts “the finest fuel in the 50 states.” To cater to the growing number of Route 66 visitors and race fans coming to Radiator Springs, Flo expanded her place by adding a “showroom” dining area, the story goes.

“The showroom is part of the 300-seat dining room that looks out directly over the Radiator Springs Racers attraction,” says Chef Sean Layne, area chef for Cars Land. Layne developed the restaurant’s signature vegetarian dish, a veggie-tater casserole that’s sure to be a hit with guests.

Open for breakfast, lunch and dinner, the menu for Flo’s will change often, with the centerpiece of the restaurant an on-stage rotisserie where guests will see meats grilling, such as New York strip loin, citrus-marinated turkey breast and pork loin flavored with Coca-Cola barbecue sauce.  Breakfast specials include brioche French toast with salted caramel and bananas and chicken tamales with scrambled eggs. Craft beers from Bear Republic Brewing Co. in Healdsburg, Calif., and California wines also are on the menu.

House-made pies are the recipes of Disneyland Pastry Chef Jean-Marc Viallet. The single-serving pies come in strawberry-rhubarb, apple-cheddar, chocolate mud, cherry and blueberry-peach, to name a few.

Cozy Cone Motel is inspired by the quirky “wigwam” motels along Route 66 with each of five teepees offering tasty cone-themed treats. Cone Number 1 offers churro bites with cinnamon-chocolate sauce, cinnamon-spiced hot cocoa and Ramone’s Pear of Dice Soda made with dessert pear flavor, mojito flavor and Sprite. Cone Number 2 features soft-serve ice cream and “route” beer floats. Cone Number 3 offers savory bites all served in edible bread cones, such as a bacon-scrambled egg cone for breakfast, chicken verde or chili “cone” queso for lunch and dinner. Cone Number 4 is pretzel bites with cheesy sauce and Red’s Apple Freeze, a fat-free, frozen concoction with apple juice, toasted marshmallow syrup and passion fruit-mango foam. Cone Number 5 features two flavored popcorns daily, such as dill pickle and sweet & spicy.

Fillmore’s Taste-In is home to resident hippie, Fillmore, where “natural fuels” are on the shelves in his tie-dyed geodesic dome, including whole and cut fruits, bottled water and juices, and soft drinks.

Other Dining Highlights at Disney California Adventure Park
Throughout Disney California Adventure, guests will find diverse culinary styles and tastes in an array of eateries. New at the park’s Pacific Wharf is Ghirardelli Soda Fountain and Chocolate Shop. Similar to the Ghirardelli location in Downtown Disney at the Walt Disney World Resort, and located for the first time inside a Disney theme park, the new chocolate shop offers world-famous hot fudge sundaes and chocolate products. In a Ghirardelli tradition, each guest will receive a complimentary sample of its signature Ghirardelli Squares chocolate.

The Pacific Wharf offers plenty of spots for a quick bite, from a sandwich or sweets at Pacific Wharf Cafe to tacos at Cocina Cucamonga Mexican Grill and hearty Asian creations at Lucky Fortune Cookery. Also at Pacific Wharf, enjoy al fresco dining at Wine Country Trattoria at the Golden Vine Winery, with a menu of pastas, grilled sandwiches and California wines by the glass. At dinner, the menu adds dishes such as hearty balsamic-braised short ribs, braised lamb shank and sustainable fish.

The dining pavilion in Paradise Pier provides plenty of seating and two restaurants. Boardwalk Pizza & Pasta offers something for everyone, from hearty pasta dishes to delicious salads and flatbread pizzas with flavors from traditional cheese to Portobello mushroom and spinach with pesto. Next door, Paradise Garden Grill gives dishes a Mediterranean spin with chicken, beef, vegetable and tofu skewers served with a choice of sauce, including Moroccan chili tomato and tandoori-spiced yogurt. Refreshing Greek salads and a kid’s menu also are available. Corn Dog Castle serves a popular beach snack in two flavors, original and link, with a deep-fried cheddar cheese stick as a delicious meatless option. For guests 21 years of age and older, Bayside Brews offers domestic and specialty beers on tap, along with a selection of non-alcoholic beverages and warm, salted pretzels.

At Ariel’s Grotto, the lively Ariel’s Disney Princess Celebration for breakfast, lunch or dinner is one of this park’s most-requested reservations, with Ariel, Snow White, Belle, Cinderella and Sleeping Beauty greeting guests at every table.

###

About the Disneyland Resort
The Disneyland Resort features two spectacular theme parks – Disneyland (the original Disney theme park) and Disney California Adventure park – plus three hotels and the Downtown Disney District, comprised of unique dining, entertainment and shopping experiences.  The Resort’s hotels are the luxurious, 948-room Disney’s Grand Californian Hotel & Spa, which also features 50 two-bedroom equivalent DVC units; the magical, newly renovated, 969-room Disneyland Hotel – both AAA Four Diamond properties -  and the 481-room Disney’s Paradise Pier Hotel with its “day-at-the-beach” fun. For information on attractions and vacations at Disneyland Resort, visit www.disneyland.com, call (866) 43-DISNEY or contact local travel agents.

Media Contact:
Disneyland Resort Public Relations
714/781-4500
www.disneylandnews.com
www.disneyparksblog.com
www.twitter.com/disneyland

 Along Buena Vista Street

Carthay Circle Restaurant and Lounge

• Signature dining at the Carthay Circle Restaurant upstairs (200 seats indoors, 56 seats on the terrace), with a 68-seat lounge downstairs. Hours 11 a.m.-10 p.m.
• Open for lunch and dinner with a market-inspired menu created by Andrew Sutton, executive chef for Napa Rose and the Carthay Circle Restaurant, with Chef de Cuisine Gloria Tae running the kitchen.
• Menu includes five varieties of sustainable fish, both wild and farmed, in dishes such as sushi-grade yellowtail, grilled with jerk spice and topped with tropical salsa, and Sierra Golden trout roasted with couscous, lemon and oil.  Lunch menu includes udon noodle bowl with red Thai curry broth and Angus burger with Tillamook cheddar cheese.
• Features hand-crafted cocktails, California beers from smaller breweries, wines from around the world with a strong focus on California vineyards, and lounge cocktails based on popular drinks from the 1930s including martinis and classic punches.
• Spanish Colonial Revival architecture, inspired by the original Carthay Circle Theatre in Los Angeles where “Snow White and the Seven Dwarfs” premiered in 1937. Features include custom tiles, custom plaster finishes, ornate woodwork.
• Each guest who orders an entrée and an appetizer, or an entrée and a dessert, will receive a ticket to a center-stage viewing area for the nighttime spectacular, “World of Color.”
• Reservations are recommended: 714-781-DINE.

Fiddler, Fifer & Practical Cafe

• Quick-service and bakery with 134 seats inside, 44 outside with a view of Carthay Circle
• Open daily for breakfast, lunch and dinner. Breakfast includes cinnamon rolls with cream cheese icing, pastries and hot breakfast sandwiches
• Showcases Starbucks coffee drinks, with baristas in 1920s-inspired attire.
• Signature sandwiches with kettle potato chips, including roast beef and cheddar, turkey Reuben, paneer and roasted vegetable, and salami with olive tapenade.
• Two house soups daily, such as vegetarian cream spinach, chicken tortilla, lentil, Portobello barley, hearty meat stew, classic chicken noodle, vegetable minestrone with pasta, and cheesy enchilada

Clarabelle’s Hand-Scooped Ice Cream

• Hand-scooped ice cream in waffle cones, sundaes (hot fudge, mocha, mint, strawberry)
• Chocolate-dipped ice cream bars (milk or dark chocolate)

Mortimers Market

• Fruit and beverage kiosk with whole and cut fresh fruits, bottled water and juices, and soft drinks
• According to Disney legend, Walt Disney created Mickey Mouse on a train trip from New York to Los Angeles in March 1928. He called his creation Mortimer Mouse, but wife Lillian objected, saying Mortimer was too formal. So Walt changed it to Mickey.

Cruising through Cars Land

Flo’s V8 Cafe

• Full meals at a quick-service counter, with seats for 300
• Open for breakfast, lunch and dinner daily
• Inspired by vintage roadside restaurants along historic Route 66, specialties include rotisserie pork loin, citrus turkey and New York strip loin. Signature “veggie-tater bake” is Chef Sean Layne’s vegetarian version of classic shepherd’s pie.
• House-made, single-serving pies include apple-cheddar, strawberry-rhubarb, chocolate mud, blueberry-peach and cherry, created by Disneyland Pastry Chef Jean-Marc Viallet.
• Beers served are Racer 5 IPA and Red Rocket Ale from Bear Republic Brewing Co. in Healdsburg, Calif.
• California wines by the glass include Fess Parker Riesling, Silverado Chardonnay, Chappellet Mountain Cuvee Cabernet Sauvignon and Eppa Superfruit Red Sangria.
• Boasting “the finest fuel in the 50 states,” Flo’s caters to the growing number of Route 66 visitors and race fans coming to Radiator Springs, with a “showroom” dining area that overlooks the Radiator Springs Racers attraction.
• The cafe also is home to Flo’s personal memorabilia, collected during her glamorous career as a singer with the Motorama Girls.

Cozy Cone Motel

• Quick-service, open for breakfast, lunch and dinner daily, with 56 seats outdoors
• Inspired by vintage “wigwam” hotels along Route 66, each of the five teepees offers cone-themed treats.
• Cone Number 1 offers churro bites with cinnamon-chocolate sauce, cinnamon-spiced hot cocoa and Ramone’s Pear of Dice Soda made with dessert pear syrup, mojito syrup and Sprite.
• Cone Number 2 features soft-serve ice cream and “route” beer floats.
• Cone Number 3 offers savory bites all served in edible bread cones, such as a bacon-scrambled egg cone for breakfast, chicken verde or chili “cone” queso for lunch and dinner. Specialty beverages are Fillmore’s Fuelin’ Groovy Ades, all-natural lemonade with wild berry foam, or pomegranate limeade with lemon-lime foam.
• Cone Number 4 serves pretzel bites with cheesy sauce and Red’s Apple Freeze, a fat-free, frozen concoction with apple juice, toasted marshmallow syrup and passion fruit-mango foam.
• Cone Number 5 features two flavored popcorns daily, such as dill pickle and sweet & spicy.  Other flavors include bacon and cheddar, nacho cheese, salt and vinegar. Specialty drink is Doc’s Wild Grape Tonic (Sprite with wild grape syrup and wild berry foam).
• As the story goes, the Cozy Cone Motel becomes home to Sally’s Snack Cone-anza when all the fans flock to Radiator Springs for the big races.

Fillmore’s Taste-In

• Fruit and beverage kiosk with fresh whole and cut fruits, bottled water and juices, and soft drinks.
• Radiator Springs’ resident hippie, Fillmore, offers a variety of healthy snacks to visitors at his tie-dyed geodesic dome.

 ###

About the Disneyland Resort
The Disneyland Resort features two spectacular theme parks – Disneyland (the original Disney theme park) and Disney California Adventure park – plus three hotels and the Downtown Disney District, comprised of unique dining, entertainment and shopping experiences.  The Resort’s hotels are the luxurious, 948-room Disney’s Grand Californian Hotel & Spa, which also features 50 two-bedroom equivalent DVC units; the magical, newly renovated, 969-room Disneyland Hotel – both AAA Four Diamond properties -  and the 481-room Disney’s Paradise Pier Hotel with its “day-at-the-beach” fun. For information on attractions and vacations at Disneyland Resort, visit www.disneyland.com, call (866) 43-DISNEY or contact local travel agents.

Media Contact:
Disneyland Resort Public Relations
714/781-4500
www.disneylandnews.com
www.disneyparksblog.com
www.twitter.com/disneyland

“Carthay Circle Theatre is the perfect building to visually anchor Buena Vista Street,” says Ray Spencer, the creative director for Buena Vista Street for Walt Disney Imagineering.  ”Stately, identifiable and quite spectacular.”

Couple the design with a seasonal menu that celebrates California’s diverse cuisine, toss in the flair of Disney theming, and it’s a winning combination for a casual and fun dining experience at the end of Buena Vista Street.

The Architecture
“The iconic central tower is the heart and soul of Carthay Circle Theatre,” Spencer says. “There’s a lot of ornate, custom woodwork – probably more details than the original theater. It’s full of textures and materials, custom tiles and plaster; very elegant, warm and rich.”

The building is modeled on the original Spanish Revival architecture of the 1920s, but not an exact duplicate. In the first-floor foyer, the décor tells the story of the relationship of Carthay Circle Theatre to the Walt Disney Company, with photos and artifacts from the 1937 premier of “Snow White and the Seven Dwarfs,” Disney’s first feature-length animated film.

The first-floor lounge features an artifact case with treasures from the Disney Archives that periodically will be changed. “You’ll see pieces you’d never have the opportunity to see, except at the archives,” Spencer said. “And we won’t stop the clock in 1937, but will pay tribute to the studios and its achievements through the decades.”

The interior of the 68-seat bar and wine lounge is reminiscent of the grand palace movie days.

The upstairs dining room and terrace feature elegant, custom woodwork and millwork in rich tones, artwork and a beautiful center atrium skylight. Photos show Walt Disney and wife Lillian in formal attire at movie premieres and celebrations of accomplishments by The Walt Disney Company.

It creates the feeling of a premiere after-party and “It’s as though you’re invited to the party,” Spencer said.

The 200-seat dining room is divided into small rooms for a more intimate experience, including a terrace with seating for 56.

The Ambience
While the interior evokes the grand elegance of a classic movie premiere, the ambience of the restaurant and lounge is warm and family friendly.  “We’ve created a sanctuary to escape from the bustle of the park,” says Andrew Sutton, the executive chef.

The design and theme are social and informal – a place where guests enjoy beautifully prepared seasonal cuisine. Servers jauntily attired in slacks and bolero-style jackets interact with guests in a friendly manner, guiding them through the inventive menus in the restaurant and lounge.

“Upon arrival, guests are greeted downstairs and escorted up the graceful staircase or by elevator to the restaurant,” says Joy Cushing, restaurant manager. The Carthay Circle Restaurant features tabletops with handsome artwork, dinnerware with the restaurant’s logo and Italian linen napkins – an upscale-casual ambience.

Downstairs, the Carthay Circle Lounge is the place for a quick meal, shared plates and a glass of wine, craft beer or handcrafted seltzer soda.

In each place, historic photographs and artifacts create a sense of place and tell the story of the Walt Disney Studios. Disney continues its tradition of legendary service in this comfortable, relaxing atmosphere.

The Food  
While Walt Disney’s animation was a hit at the original Carthay Circle Theatre in the 1900s, the cuisine is the star of this modern-day rendition of the famed movie house. Acclaimed chef Andrew Sutton, executive chef at Napa Rose restaurant at Disney’s Grand Californian Hotel & Spa, also is executive chef of Carthay Circle Restaurant and Lounge. Gloria Tae, Sutton’s protégé at Napa Rose, is chef de cuisine.

Sutton describes the menu as “Southern California cuisine – breezy, light and fresh.” The menu offers five varieties of sustainable fish, both wild and farmed, in dishes such as sushi-grade yellowtail grilled with jerk spice, topped with a tropical salsa of pineapple, mango, black beans and lime, and Sierra Golden trout roasted with couscous, lemon and oil.  The lunch menu includes an udon noodle bowl with red Thai curry broth, and an Angus burger with Tillamook cheddar cheese. 

Vegetables are hand selected by staff who visit the Santa Monica market and local farms seeking the best of the best local produce. With a nod to the heyday of the Carthay Circle Theatre, old-fashioned dishes such as “liver and onions” get a modern twist, with crispy fried chicken livers served with a salad with buttermilk dressing, bacon and onions.

Desserts, too, honor the seasons, with summer desserts including “Peaches In All Their Glory” and seasonal county pie with whipped brown sugar sour cream.

“Its modern cuisine that pays tribute to the bold and diverse flavors of Southern California,” says Sutton. “We live in the ‘salad basket of America,’ with farmers, artisans and ranchers.”

A friendly wine program includes both Old and New World wines, with a focus on California vintages.  All of the servers have wine training.

Kids can choose from fun creations such as sloppy joes with house-made slaw, pasta and mini crispy tacos, or a beef filet or fish for dinner.

Each guest who orders an appetizer and entrée or an entrée and dessert will receive complimentary, center-stage viewing for the “World of Color” nighttime, water spectacular on Paradise Pier Bay. Lunch guests and guests who have dinner before 7 p.m. will receive tickets to the first “World of Color” show; guess who dine after 7 p.m. will receive tickets to the second show.

The Lounge
The Lounge menu is divided into Bites, Rolls, Snacks, Small Plates and Finger Desserts, served in a place to “relax, share and have fun,” Sutton says. Tastes range from hot shrimp with a chilled spicy tomato shooter to duck confit sliders with apricot conserve, watercress, crisp onions and Taleggio cheese.

Appetizers are paired with handcrafted classic cocktails, California craft beers and world-class wines. Handcrafted, classic cocktails using the art of mixology and muddled with seasonal fresh fruit are a specialty.

Details
Hours: 11 a.m.-10 p.m. daily

For reservations: 714-781-DINE or email dine@disneyland.com with date, time and contact information.

“World of Color” packages: Each guest who orders an appetizer and entrée or an entrée and dessert will receive complimentary, center-stage viewing for the nighttime, water spectacular.

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 About the Disneyland Resort

The Disneyland Resort features two spectacular theme parks – Disneyland (the original Disney theme park) and Disney California Adventure park – plus three hotels and the Downtown Disney District, comprised of unique dining, entertainment and shopping experiences.  The Resort’s hotels are the luxurious, 948-room Disney’s Grand Californian Hotel & Spa, which also features 50 two-bedroom equivalent DVC units; the magical, newly renovated, 969-room Disneyland Hotel – both AAA Four Diamond properties -  and the 481-room Disney’s Paradise Pier Hotel with its “day-at-the-beach” fun. For information on attractions and vacations at Disneyland Resort, visit www.disneyland.com, call (866) 43-DISNEY or contact local travel agents.

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