OVERVIEW: Celebrating the diverse tastes of California, Napa Rose showcases the California wine country cuisine of Andrew Suttion, culinary director of signature restaurants at the Disneyland Resort. The restaurant’s menu, which changes seasonally, reflects the restaurant’s commitment to sourcing the finest, freshest ingredients – from the California coast to its farms, ranches and vineyards. The California wine culture is apparent through an extensive California-dominated wine list and cuisine created to complement the wine.
1600 S. Disneyland Drive Anaheim, CA 92803
TELEPHONE: (714) 300-7170
LOCATION: Inside Disney’s Grand Californian Hotel & Spa at the Disneyland Resort.
DESIGN: The crescent-shaped restaurant surrounds a bustling centerpiece exhibition kitchen and is decorated in the style of the Art and Crafts movement (in harmony with the overall design of Disney’s Grand Californian Hotel & Spa), using earth tones, handmade ceramic and hand-hammered metal.
The image of a rosebud is subtly depicted in the restaurant’s carpeting, lighting fixtures, handrails, chairs and staff uniforms. The vines of Napa Valley are alluded to in an overhead mural depicting the vineyards and in the free-form wires of the chandeliers. Twenty-foot vaulted ceilings lend a majestic quality, while a romantic, patio fire pit presents an inviting feel.
In addition to viewing the kitchen in action, 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 displays 600 bottles and provides an additional visual attraction, as does a wall adorned with signed, premium wines by winemakers and vineyard owners.
Diners can enjoy a refined yet relaxed evening in the main dining room, the Chef’s Counter at the exhibition kitchen, or at the Napa Rose Lounge.
CUISINE: Created to be paired with wine, the food at Napa Rose resonates with the discipline of 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 of the natural essence of its ingredients.
While modern technology and global rapid transportation means anyone can eat asparagus and strawberries in November, 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 for them to sprout. Sutton offers Napa Rose diners 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 CURRENT DISHES
- Grilled Diver Scallop with whipped potatoes, and English pea coulis
- Braised Wagyu Beef Cheeks, baked with herb dumplings
- “Smiling Tiger Salad” with spicy beef, asian greens, lobster shrimp fritters and coconut vinaigrette
- Market Fish of the Day
- Grilled Colorado Lamb Porterhouse
- Skuna Bay Salmon
- Grilled Filet Mignon
- Pomegranate-glazed Veal Osso Bucco
- Harvest Market “Paella”
WINE PROGRAM: A Napa Rose hallmark, more than 50 members of the floor staff – including Andrew Sutton – have completed at least 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 1,100 international wines, based upon a stock of more than 17,000-bottle cellar, with 80 wines available by the glass.
PRIVATE DINING: A private room with fireplace is available for two to 30 guests. The entire restaurant is available for functions of up to 200.
For groups of 60 or more, 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.
AWARDS: In 2011, Napa Rose earned one of the most prestigious honors a restaurant can receive, the AAA Four Diamond Award. In 2017, Wine Spectator recognized Napa Rose as one of its 16 Superstar Los Angeles-area wine lists, saluting the breadth of vintages, regions and wine styles served at Napa Rose. In 2013, Napa Rose was recognized by the Orange County Register as the year’s “Icon,” a restaurant open 10 years or more that continues to set a high standard for others. In 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. In the Zagat Surveys, Napa Rose consistently is awarded a top food ranking among Orange County restaurants. In 2005 and again in 2007, the restaurant received a DiRōNA Award from the Distinguished Restaurants of North America. The Award is given to restaurants that offer 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. In addition, it was named “Best New Wine List” of 2002 by Food & Wine.
RESERVATIONS: Recommended. Please call (714) 300-7170 or (714) 781-DINE/3463.