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Napa Rose rose to the occasion!

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Napa Rose rose to the occasion!

Dorothy | Jul 7, 2004 11:47 PM

Last evening I celebrated my 25th anniversary with my company. Two friends, Frank and I went to Napa Rose in the Grand Californian Hotel at Disneyland to celebrate, in part on the company's dime.

russkar recommended the place and made a call for me to set up a price-fixe menu for us. The waiter outlined the meal for us to ensure no one had any allergies or aversions to what they planned to serve which was a nice touch. Each course came with a special wine pairing:

AMUSE BOUCHE:
Two-watermelon chilled soup
* California sparkling wine
The wine was complementary; the waiter knew we were celebrating both my service anniversary and Frank's and my recent marriage. I didn't see the label but it was lovely and dry. The soup was a tiny portion that teased our appetites. The sweetness of the soup was complemented by the flavored yougurt garnish.

APPETIZER:
Oysters Rockefeller
* Dylan Sauvignon Blanc
The Oysters were served on the half-shell, atop sauteed leeks, bacon and crabmeat. They were napped with peach butter. Delicious. It turned out one my friends found a single oyster sufficient. Luckily the other guest was happy to assist her and ate the other two.

SALAD:
Caesar Salad
* Alban Chardonnay
This was an interesting take on a Caesar salad: the ingredients were chopped very fine. Even the croutons were actually crispy, coarse breadcrumbs. The salad was garnished with smoked portabella mushroom slices. The whole was attractive and tasty.

ENTREE:
New York Steak
*Markham Petit Syrah
The steak was a perfect medium-rare, served on a bed of heirloom tomato relish and a potato cake.

DESSERT:
Rustic Apple Pie with Jack Daniels Ice Cream
* Bonnie Doone Vin de Glacier
This dessert and its accompanying wine were the highlight of the evening, even though the waiter referred to the ice cream as "Jack Daniels bourbon Ice Cream". The pies were two small turnovers -- really like empanadas. They appeared to have been sprinkled with sugar and then the sugar was carmelized. They were absolutely delicious. They were garnished with lemon-flavored spun sugar decorations. The wine was really wonderful.

BONUS DESSERTS:
The waiter provided two celebratory and complementary desserts:

The first was a flourless chocolate cake served on a bed of stewed Bing cherries. This was a very nice rendition of that dessert.

The second was a Bing cherry cobbler with a rich, crumb topping and vanilla ice cream.

Both these desserts were great, but the apple pie was better.

Total bill for four, including two beers, food, wine pairings, tax and tip: $480. The company's contribution only paid a portion of the bill and I was happy to pay the rest.

I have to say I was a tad apprehensive about "going to Disneyland". But I have to admit the venue was fine. The hotel and its decor are in the Arts & Crafts style which I love. True, it's not authentic, but it's fairly well done. There's some interesting stained glass, the furniture is both of the style and comfortable and the whole effect is pleasant. I suspect one is expected to think of a place like the Ahwahnee Hotel in Yosemite when one enters.

We'll go back.

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