Is Disneyland’s Most Expensive Restaurant Actually Worth It? A Dish-by-Dish Breakdown

Growing up in Southern California, I’ve had my fair share of Disneyland fare. The churros, the popcorn, and my absolute favorite: the Mickey Mouse-shaped pretzels. But over at the Disney’s Grand Californian Hotel & Spa, Napa Rose is a quiet retreat from those Main Street U.S.A indulgences.

After a 10-month renovation, the fine dining establishment has returned to celebrate its 25th year in business. Before the official opening on Friday, February 6, Napa Rose invited me to a media preview for a sneak peek of the brand-new interior design and reworked menu. The evening began in the lounge with passed canapés and opening remarks from the people who made this reimagining a reality. 

Ron DeAngelis/Disneyland Resort

The modern Craftsman-style interiors were perhaps the most striking difference, with subtle, sophisticated nods to California wine country. The low lighting transported me to a different dimension of Disneyland, and Disney Imagineering’s creative director Katrina Mosher shared that seeing the grapevine-inspired chandelier for the first time brought her to tears.

Ron DeAngelis/Disneyland Resort

So, what’s it like to dine fine, Disney-style? Without further ado, here’s my course-by-course analysis. 

Amuse-Bouche: Signature Mushroom Cappuccino

Once served in a traditional coffee mug, Napa Rose’s iconic amuse-bouche is back with a more refined look. Now poured into a handle-less, double wall glass mug, we were encouraged to sip or spoon. My immediate thought after that first sip was, “I would gladly bathe in this,” but that’s a bit hyperbolic. I would, however, gladly swap it out for my morning almond milk cappuccino if it promised the same caffeine content. But what it lacks in espresso it makes up for in each comforting umami-rich sip. Indulgent and creamy, yet surprisingly light, the meal started strong with this one. 

First Course: Sautéed Swordfish

A two-for-one seafood starter, this involved the preparation of seasonal fish (swordfish), and what they referred to as “lobster toast.” The swordfish was sautéed beautifully, and the toast was an elevated take on a refreshing lobster salad sandwiched between two delicate handmade crackers. A lemon bubble and gravy poured at the table added more flavor, texture, and whimsy to the dish. 

Second Course: American Wagyu N.Y.

Ron DeAngelis/Disneyland Resort

Equal parts artistic and delicious, this course featured three thin slices of medium-rare wagyu adorned with a grape mostarda. Performing just like the wagyu I tried in Japan, these were melt-in-your-mouth bites I’m still thinking about. Even more noteworthy was base of the dish: a series of carefully measured, cuboid-shaped potatoes and beets. File this under, “Food That Tastes as Wonderful as It Looks.”

Third Course: Sorpresine Pasta

Ron DeAngelis/Disneyland Resort

I’ll admit, I was hesitant about this one. I’m not one for oceanic-tasting cuisine, but I became a believer with this pasta dish. Handmade pasta, Dungeness crab, and uni butter danced together in this perfectly harmonious broth. Similar to my beloved mushroom cappuccino earlier on in the evening, it felt rich, creamy, and complex—but not at all heavy.

Entrée: Swordfish with Ancient Grains, Black Lentils, and Hijiki or Roasted Boneless Colorado Rack of Lamb Dried Fig-Orange Gremolata

Ron DeAngelis/Disneyland Resort

Ron DeAngelis/Disneyland Resort

For the main course, we had the choice of the seasonal, sustainably sourced fish of the day (again, swordfish), or lamb. I was fortunate enough to try both, and was wowed by the preparation of each protein. The boneless lamb was served up two ways, one of which cut into a thick medallion piece and rolled into the fig-orange gremolata. It was savory, slightly acidic, and downright delicious. 

Dessert: Elevated and Reminiscent Valrhona Chocolate Bar Hazelnut Praline

Ron DeAngelis/Disneyland Resort

Bookending the meal with classic offerings from their original menu, Napa Rose delighted us with an upgrade to their Valrhona Dolce Crunch dessert. Chocolate and hazelnut were the dream duo, and the crunch was still there thanks to the praline. I’d describe it as an ultra-decadent, modernized Butterfinger (if you swapped peanut butter with Nutella).

Just in case we weren’t wined and dined enough, the meal ended with “a parting nibble” in the form of two chocolates. Each course was also paired with a sommelier-recommended glass of wine, and our waiter Mickey (yes, you read that correctly!) was one of the 100 percent of Napa Rose staffers who returned post-refurbishment. 

Mickey told us he’d been a Disneyland employee for 31 years, and that this would be his 26th season with Napa Rose. With such a flavorful fine dining experience that still manages to bring all the Disney magic, I can see why you’d never want to leave.