Birthday Dinner at Napa Rose

 Tuesday, February 24, 2026

Napa Rose at Grand Hotel, Disneyland

I was taken out to dinner for my birthday. I had not been in the Napa Rose in over 20 years. When first opened they did wine dinners. After a few years the restaurant became more popular and they stopped the dinners. Had not been back since they stopped those dinners.  Napa Rose just underwent a large renovation. The interior is amazing. Lighting and rugs are spectacular. The service was excellent as it should have been for the price. Fixed menu, 3 courses and dessert with an Amuse Bouche. Each course has 4 selections. They change the plates and serving utensils at every course. Very nice stemware. The dress code leaves a bit to be desired. No flip flops, shorts, cut offs, but very casual dress is allowed.  I suppose it has something to do about guests staying at the hotel for $700 to $800 a night and spending a small fortune going to Disneyland. After hours at the park people are not too interested in getting super dressed up. 

We started out with an "extra", Osetra Caviar on Puff Pastry. Add on at $30 each. These were delightful and very good. One of those items you could overindulge in. 

Then onto "Amuse Bouche" which tonight was a mushroom cream style broth with bits of mushrooms in it. Very good. Probably about a quarter cup in a very small shot type glass. 

First course I selected was Oak Roasted Forest Mushrooms with Kyoto Carrots, Lime and Salt. To die for. 

Second course is a Wild Boar Agnolotti, Tuscan Kale, Butternut Squash Puree. Loads of flavor.

Next was Colorado Boneless Rack of Lamb, Land Shoulder, Dried Fig-Orange Gremolata. Very tender and good flavor.

Dessert is a Fiscalini Reserva, White Cheddar Cannoli with Quince and Savory Almond Crumble.  I could have eaten a dozen of these.

After the table was cleared the waiter came with a box of 3 different hand dipped chocolates. I unfortunately had to steer clear. Had a scheduled medical procedure the next morning so no alcohol, caffeine or chocolate 24 hours ahead. Timing is everything in life and I messed up on this one. 

I had the non-alcohol wine selection. First time for me. A couple of the selections were strangely good. Labels were Kolonne-Null from Berlin and Copenhagen Company from Denmark. Herbaceous teas seem to be the main ingredients. The whites were far better than the reds. 

Not priced for the faint of heart. Fixed dinner at $188 per person, Caviar Puff Pastry $30 each. Wine pairing $125 but has option for a $300 pairing and a $500 pairing. Parking at the hotel $70.  They have a "Chef's Table" that I would like to try. Time to save the shekels.  

 Orin Swift Wine Dinner at Arte Cafe

February 11, 2026

After dinner a few weeks ago at Arte Cafe I was really looking forward to this one.  Unfortunately it just did not live up to my expectations. Aggressive menu that did not live up to its description and wines that were OK but nothing to write home about. I think this is the first time in all the years of attending wine dinners at Arte Cafe that I felt so disappointed. Granted a lot of dinners don't live up to some of the exceptional ones but they were all good.

Started off with Citrus-Poached Scallops with Fennel-Apple Slaw and Micro Herbs. Scallopes were very tender and sweet.  Barely cooked and served cold. Very good. Paired with Orin Swift "Blank Stare" Sauvignon Blanc.  Had a small pour because of the acidity in Sau Blanc. Nice wine, clean and refreshing.

Second course is a Butter Poached Lobster Tail with Sweet Corn Risotto, Vanilla Bean Aioli and Olive Creme Fraiche. Excellent dish. especially the risotto. Lobster was perfect.  Wine was a Orin Swift "Mannequin" Chardonnay. I am not a Chardonnay fan so it was OK but not outstanding. But that is my personal taste.

Next was Herb-Crusted Rabbitt with Cherry-Fig Reduction, Roasted Fingerling Potatoes, Wilted Frisee, and paired with an Orin Swift "Abstract" Red Blend.  Hard to believe this was young rabbit. Pieces were on the tough side and hard to cut. I have raised rabbit and know what it should be like. This was not it.  Perhaps the purveyor sold Richard old rabbit instead of young or wild.  Don't know but it was no where close to being tender and having good flavor as it should have had. A huge disappointment. Wine served was an Orin Swift "Abstract" Red Blend. 

Dessert is a Green Tea Creme Brulee which was good. Paired with Orin Swift "6 Years in The Desert" Red Zinfandel Blend. Personally I did not like the pairing. Wine was way too big for the food dish

Wines were OK but not stellar. Nothing stood out. Dinner was half and half. Just an off day.