Disney's Grand Californian Hotel

Entree range

$40–$45; $100 for four courses.


Napa Rose may be the best restaurant in Orange County and has been at the top of most critics’ lists since its debut. Top talent in the kitchen (award-winning chef Andrew Sutton leads the charge) and in the dining room—a beautiful space with panoramic views and a wine cellar second to none—make this an incomparable gustatory experience. Every server has earned sommelier status, a designation that takes years of study and practical experience with wine and winemaking, easing the chore of choosing a wine from its cellar of more than 16,000 bottles. The waitstaff brings the whole experience, from wine rookies to experts, to match your level of knowledge and tastes. Look for unusual ingredients (Tahitian vanilla, smoked sturgeon, truffled quail eggs, lemongrass, almond oil) married to top-notch staples (Colorado lamb, Berkshire pork, pheasant breast, sustainable fresh fish), all deftly handled by a world-class kitchen crew. And though staff are very accommodating in the usual Disney manner, this is definitely not an adventure for the kids. Napa Rose should be on every adult’s Disney bucket list, a must-do at least once. If the full menu is too rich for your blood, sit in the cozy lounge and order appetizers. An Albuquerque, New Mexico, woman tried both Napa Rose and Steakhouse 55 (in the Disneyland Hotel) and offers this comparison:

Prices were quite high, but we had a very good time. Napa Rose was the highlight of the trip, and our waiter was very good. Steakhouse 55 was the biggest letdown. We were expecting to repeat our experience at Napa Rose, but the staff and food didn’t come close.

Setting and Atmosphere

Napa Rose is Disneyland Resort’s flagship finedining experience. The Grand Californian’s Craftsman theme is carried into this premier room with sweeping views of Disney California Adventure from virtually every table. A large, open demonstration kitchen lets you watch the magic happen, and wine, in all of its glory, is displayed at every turn. Fine linens and china are the norm. This is an absolutely gorgeous room with food and service to match.

House Specialties

The menu, rotated seasonally, focuses on the cuisine of California’s wine region, ranchlands, farm belts, and coastline. Wine finds its way onto most of the menu in sauces, reductions, infusions, and dressings. Dishes include sautéed portobello mushroom bisque “cappuccino,” cedar-roasted duck breast, truffle mac and cheese, and braised Angus beef short rib, as well as warm butterscotch bread pudding for dessert.

Other Recommendations

Game meat, ranch and free-range beef and poultry, and the chef’s prix fixe Vintner’s Table are constantly changing and always exciting.



Requires Credit Card to Reserve: Yes
Requires Pre-payment in Full: No