Kathy’s July Birthday Trip to Disney and the Beach, Part 2

Around 5 PM, we headed out from Huntington Beach to the Grand Californian. After a 30-minute drive up Harbor Blvd., we arrived at the Grand Californian where we left the car with the valet and headed into the hotel. It’s always a fantastic feeling walking into the Grand Californian lobby.

We headed to the gift shop to browse around, and then took at peek into Hearthstone Lounge. We noticed our favorite spot had comfy new chairs. So we sat down and ordered a couple pre-dinner drinks: Prosecco for Kathy, Conundrum White for Rich.

As our dining reservation time of 6:30 PM at Napa Rose approached, we closed out our Hearthstone Lounge tab and carried our drinks over to Napa Rose and checked in. They noted that it was Kathy’s birthday.

Soon we were seated at a table for two in a section we had enjoyed before. Our server, Michael, was quick to greet and welcome us. Rich recognized Michael as the server we had at our first visit to Napa Rose twelve years ago when we’d had the Tasting Menu. Sure enough, we asked, and Michael has worked at Napa Rose since it’s opening nineteen years ago. He was a cook for three years and a server since then. He is the very, very best. We would dare say the best server we’ve had at any restaurant.

We ordered, asking that the wine be served with the entrees since we still had some of our pre-dinner wine left.

MENU

APPETIZER (Shared)
Hamachi “Crudo”
cured with Meyer Lemon Kosho, Cucumber Jicama Relish, and Prickly Cactus Pear Vinaigrette

ENTREE (Kathy)
Cedar-smoked Berkshire Pork Chop
with Cherry Orange Conserve and Mustard Potato Salad

ENTREE (Rich)
Skuna Bay Salmon
with Strawberry-Lime Dust, Summer Corn-Strawberry Relish and Orange Crema

SIDE DISH (Shared)
Truffled “Mac & Cheese” Orecchiette Pasta
with Parmigiano-Reggiano

DESSERT (Shared)
French Vanilla Creme Brulee
with Strawberries, Blueberries, and Blackberries

WINE
Pinot Noir, MacMurray Ranch, Russian River Valley

Napa Rose is one of the best restaurants on the planet. Chef Andrew Sutton is our favorite chef, bar none. If you’ve read our other reports of Napa Rose and Carthay Circle, you know we are huge fans of Andrew. His food is incredible. There is nothing that disappoints.

The appetizer was one of our favorites — fresh, sparkling, sumptuous hamachi crudo. Wow, we could eat this every night.

Kathy’s pork chop was amazing. We aren’t big fans of thick pork chops, but this overcame any objections. The tenderness and flavor was so good, it was addicting. It was huge, so we took the leftovers in a doggy bag and had it with breakfast the next morning. And the mustard potato salad was a delight too. There was none of this left over.

Rich’s salmon with flavors of strawberry and lime was delightful too. The perfectly cooked salmon was bright, rich, and refreshing. We shared a side of the truffled mac & cheese, and this was equally exciting.

For dessert, we asked if we could order off the menu for Andrew Sutton’s creme brulee, and that was no problem for Michael. Soon he came with lovely creme brulee with a candle and a Happy Birthday wish for Kathy.

Everything was fantastic, as always. We chatted with Michael a bit about Andrew Sutton and how he is publicity shy. I said that he must be the best chef no one has heard of. He lets his food speak for itself, and wow, does it speak! Amazing!

After another incredible meal at Napa Rose, we sat in the lobby and listened to some beautiful piano music before we visited the gift shop again where we got a new Disney top for Kathy for her birthday and sunglasses for Rich.

 

About Rich Eckardt

Byzantine Catholic Convert. Knight of Columbus. Celebrant of the Divine Office.