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Member Reviews (9)
- Napa RoseMember ofLocal CultureFoodiesLuxury TravelersAug 25, 2013
Napa Rose’s menu changes seasonally, embracing the restaurant’s commitment to California-based farm-to-table ingredients. (The chef’s four-course prix fixe tasting menu changes weekly.) Sink your fork into expertly prepared dishes like portobello mushroom bisque “Cappuccino” or strawberry sage barbecue duck breast. The inlaid wood trim coupled with the rich handcrafted wood furniture and accents complement the panoramic views of Disney’s California Adventure Park.
- Napa RoseAug 05, 2013
after a full week of nothing but greasy junk food at disneyland it was time for a nice change of pace. sure this change of pace would be much more expensive than most but has to be one of the best dining experiences i have ever had.
i had the chance to choose were we would eat on are last night in the resort and napa rose was my top restaurant. with the decline of the blue bayou and club 33 the napa rose is now the ultimate place to dine with style. i had looked over the menu all week and read reviews so i knew i was in for a great treat. with so much to choose from with a fantastic selection of ingredients i knew it would be really tough to narrow things down.
we had reservations at 8:00 and were immediately taken to our table. unlike all of the other restaurants you feel like your not even in the park anymore but out to dinner at the finest place around. you won't find any kids running around this place screaming for pizza. i was glad i dressed up a little for the evening because there were no mickey mouse ears in here. this place is so beautiful and the entire hotel needs to be seen to believe.
the menu is very exciting and pricey but not much more than you would pay in other places around the park for a sit down dinner. the first thing to catch my eye was the vinter's table menu. the four course prix fixe menu is $85 but it just sounds to tempting to pass up. most of the items included i have never tried and it was definitely a great opportunity to try new things.
the bread they offered was really top notch and i really wanted to eat it all up but i just had to save room for this special meal. even the butter had a sweet touch with some fresh rosemary. they had country white rolls, sun dried tomato, wheat, sourdough and some awesome garlic crisps. i seriously had to have the server remove the bread from the table to cure my urges.
my dad somehow went a little light on things and just got the soup and a side of mac and cheese. this definitely wasn't your old fashioned mushroom soup and mac and cheese. for starters the soup was a mushroom bisque with a brandied thyme broth. it was served in a coffee cup and had the feel of having a huge warm latte. it was really good and smooth but $15 might be pushing it for soup. it had some great flavors and a new twist on things but i'm just glad i wasn't paying for dinner. the mac and cheese was served with orecchiette pasta, parmigiano-reggiano and truffle infused. it was all served in a piping hot copper kettle all crispy on top and nice and creamy in the center. at $12 i found this very reasonable and this was quite the side dish.
to my surprise my mom went with the roasted yellowtail tuna with sweet potato gnocchi, baby brussel sprout leaves in a lemon-hazelnut brown butter. my mom has never been a fan of fresh tuna so it was weird yet very cool she tried something different. i find it weird how someone can like a tuna sandwich with tuna from a can but didn't care for it any other way. lucky for her the tuna was served medium and not rare or she would have freaked. the sweet potato gnocchi was to die for but there could have been a much bigger portion for all of us to share. the tuna was very fresh and so tender and the sauce it was served with complimented it very well. at $36 it's up there but this was a really great seafood experience.
now for my vinter's table menu! i watched what i ate all day and i'm so glad i did because i had alot to enjoy. the rest of my dining experience would prove to be worth all 5 stars indeed
because i had ordered from this special menu were were served a started with compliments from the chef. to give all 3 of us something to start with i thought it was very nice and a strong sign of great customer service. it was a small serving of parsnip puree with apple and duck confit. this was surprisingly good and as a free bonus i sure loved that even more. everything complimented itself so well and the duck and apples together were like sweet magic.
the 2nd course was really something different for me to try. a cornbread crusted skate wing with nantucket scallops, cranberry bean puree with bacon, chantrelle butter and "buddah's hand" citron. i had never had skate wing before and had never seen it on any menu with something as good as cornbread. another reason i have yet to find it on any menu is it's rarity due to severe overfishing. i must say i'm now a huge fan of skate and it's really something that needs to be tried. just my luck it's another one of those pricey treats of the sea that may just be for special occasions. the scallops were paired very well with the skate and sauces that accompanied it. the buddah's hand citron was a great addition that brought on a very tasty citrus flavor. i have seen the fruit itself in specialty stores but this was the first time i got to try this specialty citrus fruit.
now the next course was a lobster pot pie with veal sweetbreads, celeriac puree, butternut squash and lobster essence. this definitely wasn't your typical tv dinner pot pie for sure. it was a smaller serving but with all the food i was having it was more than enough for a great sampling of food. there was enough crust to go around that was so flaky and crisp. i didn't expect much lobster but it was quite a large portion with tender pieces of veal sweetbreads mixed in. in all it was a really great pot pie but very filling, yet i would die try try it again.
and now for the main i was really looking for! a serving of black pepper roasted "45-day aged" brandt beef new york with cheddar & chive yorkshire pudding, roasted parsnips and horseradish creme. with the very first bite of steak it just seemed to melt in my mouth. the dry age made it so tender i could easily cut it with my fork. the meat itself had a nice crust and was complimentary to the extreme with the horseradish creme. the yorkshire pudding was something i haven't had much of but was a winner with me and i will make this any chance i can. i'm not a big dessert guy so this was the one to top it all off for me.
well i tried the desserts and i guess i lied. they were so good and the ultimate way to finish off the night at napa rose. we shared both of the desserts because they were so rich and filling it was more than enough for 3 people. there was the persimmon pecan upside down cake with caramel pecan ice cream. fantastic! this was the perfect way to get a new twist on upside down cake. the persimmons were so sweet and juicy and and the nice crunch of the pecans were a great compliment. we also were treated with a chocolate orange ganache cake and ginger ice cream. this was too rich for me. stick a fork in my i'm done. the ginger ice cream was smooth and was served atop a very light but crisp wafer cookie i just wished i had more of.
as far as the overall experience goes i was so very happy with everything napa rose had to offer. the service was top notch, the presentations were stunning and the food was the best i have had. i recommend the vinter's table to anyone who wants to splurge a little but really wants to be treated to new and unusual pairings of food. i noticed many were trying the vinter's that night and everyone seemed very satisfied. i can see how napa rose was voted best of zagat the last 5 years and best of orange county. it was a long tiring week at disneyland and it was an adventure but a trip to napa rose in in my near future this i promise.
- Napa RoseMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 1Aug 03, 2013
Omgoodness. I've been eyeing this place for 5 years, and finally got the chance to go for our Anniversary long weekend (Stop #3!)
We reserved our place at the Chef's Counter on a Sat night at 8:30 PM and got the Chef's Menu. The Omakase of Napa Rose. Chef Andrew Sutton was there, but unfortunately was a bit busy. He only introduced our first course to us and then didn't come by again for the rest of the night :(
My BF ordered the wine flight with his meal and I stole sips since I can't handle too much wine.
After the courteous waiter, Al, asked our dislikes (mine was no game), if we had any allergies (thank goodness, none), we were ready to go!
Here are our courses:
Persimmon Butter w/Brioche - Wow. Wow. I was licking the bowl off this one! Almost tasted like the perfect fall thick soup.
**Course 1 for Me**
5 Sparkling Sins - Curried Crab Taco, Seared Ahi Nacho, Shrimp in Cucumbers wrap with Lemon Dill Creme, Citrus Cured Salmon on Buckwheat w/Caviar, Tangerine Grilled Scallop
This was PERFECT for me. I love small bites since my tastebuds get bored really easily. Each Sin was 2 bites so it just enough to share.
**Course 1 for Him**
Smiling Tiger Salad - Tempura Fried Lobster and Spicy Asian Beef Mizuna salad. I was pleased to see this since I know it's a popular dish. However, I didn't realize it was so spicy! :( My BF enjoyed this though, but I'd skip it next time.
**Course 2 for Me**
Pan Roasted Diver Scallop - Huzzahhhhh. This was gorgeous. Perfect buttery scallop. The SAUCE was amazing too with it's bits of lobster floating in Lemon and Tahitian Vanilla. :0~~
**Course 2 for Him**
Citrus Cured Skuna Bay Salmon w/ Wild Rice - Can you believe I'm getting a bit full at this point? :( The salmon was very tender, but my favorite was the Wild Rice since it had bits of lemon jelly. Unique and wonderful tasting!
**Course 3 for Me**
Roasted Chard Crepe on Butternut Squash Puree and Cranberry Honey Vinaigrette- I THINK this was what the ingredients were. Since Chef Sutton didn't visit again since Course 1, the dish servers sped through the description. This was my least favorite course of the 4 since I'm OK on chard. And I was getting full!
**Course 3 for Him**
Non-Official Name of Tempura'd Spinach & Cheese atop Roasted Chard and Butternut Squash Puree. I barely ate this since I was having trouble finishing my own plate. But the tiny bite I took of the Spinach & Cheese was really rich.
**Course 4 for Me**
Petite Filet Mignon w/Candied Peppers atop Mash and Cranberry drizzle - My hunger came back full force for this one! ULTRA TENDER filet mignon. LOVE the cranberry drizzle and the mash underneath. I had to push aside the candied peppers because I took a bite and didn't like the heat! Absolutely lovely.
**Course 4 for Him**
Braised Veal Osso Bucco - Apple fennel puré, local walnuts, and black night carrots. I ate one tiny bite and re-confirmed that I still don't like veal :P My BF devoured this though. :)
**Course 5 Desserts!**
S'More - Best s'more I've eaten! ;) The brownie ganache was the best part. Yummm!
Apple Ice Cream w/ Candied Jalepenos - Hm, this was an interesting taste. We didn't finish this because it was too odd.
+the BEST Moscato I've ever had
Next year, we'll request specific desserts rather than leaving it up for surprise. I want to try the Fresh Donuts and Hot Chocolate since they only serve it for 1 month out of the year (Dec)
Overall an absolutely wonderful (and magical) experience. It was a treat to watch the chef's in their natural habitat. We will be coming here for our anniversaries to come.
I lurve you, Napa Rose! LURVE!
- Napa RoseMember ofFoodiesMar 29, 2013
This place adds a special touch to the magical world of Disneyland. It's a nice little getaway from the theme park foods. I know some have mentioned that they didn't like the idea of a fine dining restaurant where it was crowded with kids or people who wore shorts and flip flops, but on the night that I went (Sunday) it wasn't packed with kids and most of the people in there were dressed up. I ordered the braised pork which was full of flavor and so tender that it nearly fell off the bone, I didn't even have to use my knife to cut it. My significant other had the Seven Deadly Sins which I must recommend to all. It's an appetizer to be shared amongst two and every little bite was a burst of flavor. Each one having its own unique taste. I was really impressed with the place since it being in a theme park and all. My dinner was pair up with an expensive, but well worth it, glass of red wine which complimented my braised pork. It's a bit pricey, but you get a hearty portion, I didn't even have room for dessert! It's the perfect way to end a fun day at the park.
- Napa RoseMember ofLocal CultureOutdoor EnthusiastsBudget Travelers+ 2Jan 23, 2013
Tip: Chef's table is the way to go. Make reservation @ least 1 month ahead of time. The 5:30 seating is way better than the 8:30 seating.
This was my first time here at Napa Rose. I gotta say, I was impressed. If I were to come back here again, I would definitely get the chef's table and nothing else.
I didn't order anything since the chef took care of everything. I ate so many different dishes that I can't remember what I ate anymore. With that said, however, the most memorable dish for me was the seared scallop. The chef paired it with an orange sauce, which was an unusual citrus to pair with; it was delicious. The other one was the banana bread pudding paired with vanilla ice-creme. It was warm, not too sweet, and just perfect. I think this is the 2nd best bread pudding I had.
Wine here.... WAY OVER PRICED. Many of the wines here are 3 to 4 times the price you'll pay elsewhere. If you must, get a few cocktails would be more worthy of your money.
- Napa RoseJul 04, 2012
I took my girlfriend here for dinner for Valentine's day because of the reviews from yelp and I wanted to try something different. I am giving it 3 stars because the service was outstanding, the food was good but I would honestly give it 2 stars for the price you spend. Nice presentation of food, but the ambience of the place is just ok. Maybe I have been spoiled by too many other places?? We did not go to the chef's counter so maybe that would be a better experience?