Catal (and the adjacent Uva Bar) are a Patina group pairing, one in a chain of eateries operated by celebrity chef Joachim Splichal. Despite overblown descriptions, the menu is pretty straightforward. the small plates, mainly appetizers, salads, and a few pasta dishes are better than the rest of the menu and a real value for the money. When the weather cooperates, Uva is the better of the two venues. Be cautious when ordering some of the more complex or unusual offerings, including the duck and rabbit: they can be very inconsistent and terribly fatty. Side dishes shine though. Price notwithstanding, this is a very adult experience.
Setting and Atmosphere
Uva Bar, a circular open-air lounge, sits immediately outside the restaurant and is a good place for a quick bite (sans line) or a leisurely cocktail while you watch the crowds go by. The outside bistro has undergone both a face-lift and a menu revamp, adding more tables and focusing the menu on Cal-Mediterranean gastropub cuisine. Inside is an elegant art Deco-inspired restaurant with hardwood floors, spacious dining areas, and fine accoutrements. There are two fireplaces and a large central bar; a narrow balcony with tables wraps around the entire top floor.
Corned beef hash or Corned beef hash or chilaquiles for breakfast, house-made charcuterie, suckiling pig with tart apples and quinoa, lamb shank in braising jus, and Skuna Bay salmon with beets and farro.
A huge and very tasty plate of paella with chicken, chorizo Bilbao, saffron rice, and lemon-garlic aioli; the classic Uva street fries with chorizo Bilbao, spic crema, pickeled garlic, and melted cheese; or the enormous txakoli steamed mussels with chorizo.
Requires Credit Card to Reserve:
Requires Pre-payment in Full: No
|Type||Discount||Valid Weekdays||Valid Meals|
|Disneyland Premium Annual Pass||10%||All||All|
|Disneyland Annual Pass - Not Premium||10%||All||All|
|When to go||Dinner|