Napa Rose: Fact Sheet

 

OVERVIEW: Celebrating the extraordinary bounty of California, from its coast to its farms, ranches and vineyards, Napa Rose showcases the California wine country cuisine of executive chef Andrew Sutton. The menu, which changes seasonally, reflects the restaurant’s commitment to sourcing the finest, freshest ingredients. A strong wine culture pervades with an extensive California-dominated list and cuisine created to complement wine. 

ADDRESS: 1600 S. Disneyland Drive, Anaheim, California 92803 

TELEPHONE: (714) 300-7170 

LOCATION: Inside Disney’s Grand Californian Hotel & Spa at the Disneyland Resort. 

DESIGN: Crescent shaped, the restaurant wraps around a centerpiece exhibition kitchen and is decorated in the rich style of the Arts and Crafts movement (in harmony with the overall design theme of Disney’s Grand Californian Hotel & Spa) in earth tones punctuated by handmade ceramics and hand-hammered metal. The image of a rosebud is a recurring motif, subtly depicted in the restaurant’s carpeting, lighting fixtures, handrails, chairs and staff uniforms. The vines of Napa Valley are also alluded to throughout, most notably in a stunning overhead mural depicting the vineyards – more subtly in the free-form wires of the chandeliers. Twenty-foot vaulted ceilings lend a majestic quality, while a romantic fire pit presents a cozy factor. 

In addition to the kitchen’s culinary pyrotechnics, diners are treated to stunning views through floor-to-ceiling windows of the High Sierras-like scene afforded by Grizzly Peak within Disney California Adventure park. The showcase wine cellar, displaying 600 bottles, provides an additional visual attraction, as does a wall adorned with magnums of premium California wines signed by their winemakers and vineyard owners. 

CUISINE: Created to be paired with wine, the food at Napa Rose resonates with the discipline of executive chef Andrew Sutton’s formal French training tempered by his deft interpretations of American regional cooking. As a chef who cherishes the product rather than the process, Sutton’s food seduces the palate with flavors born of the natural essence of its ingredients that he elevates to an art form without over-manipulating. There is a sophisticated refinement enlivened by an appealing playfulness that embodies Sutton’s passion for securing the best ingredients, caring for them and listening to what they need to realize their flavor potential. 

Sutton, an avowed health nut, adheres to a seasonal-eating plan, where he consumes fruits, vegetables, meat, fish and dairy when they are naturally harvested. 

While modern technology and global rapid transportation means anyone can eat asparagus and strawberries in November—and think it’s a great thing, Sutton firmly believes that for optimum health and flavor, people should stick to eating produce and protein that is grown or ranched in their own hemisphere and at the time nature intended them to sprout. So, he and Napa Rose diners eat their strawberries and asparagus (along with lamb, leeks, peas and more) in the spring or very early summer, as close to harvest time as possible. 

Always cognizant of the culinary arts’ unique position as being the only art form that touches all the senses, Sutton intuitively fashions food that tantalize all five. 

EXAMPLES OF DISHES - 

APPETIZERS:
Sautéed Hand Harvested Scallops with a Sauce of Lemon, Lobster and Tahitian Vanilla
Fried Zucchini Blossoms Stuffed with Laura Chenel Goat Cheese
Grilled Sonoma Quail Stuffed Black Figs
Creamy Corn Polenta and Black Mission Fig Saba Sauce Accented with Orange  

ENTREES:
Pan Roasted Wild Striped Bass
Rock Shrimp & Manila Clams with Garlic, Fennel and Roasted Tomato Broth
Grilled “Maple Leaf Farms” Duck Breast
Polenta Panzanella and Zinfandel Jus
Slowly Braised Angus Beef Short Ribs
Wild Rice, Mushroom and Pine Nut Risotto with Harvest Pumpkin Essence
Walnut Crusted Mountain Meadows Lamb Rack
Boneless Braised Lamb Shank, Roasted Parsnips and Sonoma Mushrooms  

WINE PROGRAM: A Napa Rose hallmark,more than 50 members of the floor staff (including executive chef Andrew Sutton) have completed the Level I Introductory Sommelier Course and work with a frequently adjusted wine list to complement seasonal menu ingredients, and an award-winning list of 450 international wines, based upon a stock of over 1,000 different vintages and a 17,000-bottle cellar.
80 wines available by the glass. 

OUTDOOR DINING: During the summer on the patio off the private and main dining rooms with its breathtaking views of the High Sierra-like area of Disney’s California Adventure made even more striking by the glow from the centerpiece fire pit.   A second fire pit-punctuated patio off the bar offers refuge for cigar aficionados. 

PRIVATE  DINING: Dedicated private room with fireplace for two to 30 guests. Entire restaurant available for functions up to 200. 

For groups of 60 or more guests, Napa Rose offers its signature “Kitchen Party” – a unique format which invites guests into the kitchen to be served by the chef and creatively utilizes many of the restaurant’s decorative elements as additional service stations for wines and cold dishes. 

AWARDSIn March 2010, Napa Rose was presented with the highest “Golden Bacchus” Cellar Award from the Southern California Restaurant Writers Guild and a coveted 5-Star rating at the group’s annual awards presentation. Over the last five years, Napa Rose has been the recipient of a number of industry awards. In the Zagat Surveys, Napa Rose consistently is awarded the top food ranking in Orange County restaurants. In 2005 and again in 2007, the restaurant received a DiR?NA Award from the Distinguished Restaurants of North America. The Award is given annually to restaurants offering outstanding food, wine, hospitality and service.  The restaurant was honored as “Best Southern California Restaurant 2007″ in the Orange County Business Journal and was selected as a “Most Popular Restaurant” in the 2008 Zagat Survey

Chef Sutton is a 2009 recipient of the prestigious Antonin Careme Medal given by the American Culinary Federation 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. 

The restaurant’s wine list also received the highest award from Wine Enthusiast Magazine the “Award of Ultimate Distinction”, Wine Spectator’s “Best of Award of Excellence” and a “Diamond Wine Award of Excellence” from the International Restaurant and Hospitality Rating Bureau. As well as being named as the “Best New Wine List” of 2002 as selected by Food & Wine, it was presented with the highest “Golden Bacchus” Cellar Award from the SCRW. 

PRICE RANGE:
Appetizers                   $15 to $45, for two
Second Courses          $12 to $18
Main Courses             $32 to $40
Sides                           $10-$12
Vintner’s Table
Four-Course Vintner’s Table Menu
$85   without wine
$130 with wine pairings 

HOURS:
Bar/Lounge                 Daily (5:30 p.m. until closing)
Dinner                        Daily (5:30 to 10 p.m.) 

SEATING:
Dining Room              120
Dining Patio                40
Bar/Lounge                 70
Bar Patio                     12 

RESERVATIONS:
Recommended.
Please call (714) 300-7170 

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MEDIA CONTACT:
Disneyland Resort Public Relations
(714) 781-4500