Location: 1313 Disneyland Dr, Anaheim, CA 92802 (714) 635-2300
Date: October 3, 2018
Cuisine: Californian
Rating: Unimaginative but solid
After our last visit here in August, we discovered all sorts of under market goodies on the extensive wine list and so the same gang returned for more Montrachet and other greats. Plus some stuff we brought.
The “iconic” flagship restaurant of the Disney empire set in the Grand Californian.
They have a lot of wine.
And an elaborate Disney-style build out.
Really elaborate. Strange place too. Expensive. Middle America Disney crowd in shorts. High end wines. Flat (contemporary) Americana food. Excellent service.
The menu is slightly updated from August.
1996 Domaine d’Auvenay (Lalou Bize-Leroy) Puligny-Montrachet 1er Cru Les Folatières. Fred says: When this was opened prior to a dinner of 97 DRC Montrachet, 99 Jayer Echezeaux, and 09 Liger Belair La Romanee I joked this this could very well be WOTN… and for 3 out of 4 tonight it was. The D’auvenay richness was impressive but the high toned acid from the vintage and the floral Puligny character is what makes it unforgettable and so special. It is so thrilling it literally gave me shivers when drinking it.
1997 Domaine de la Romanée-Conti Montrachet. 94 points. Fred says: Almost the polar opposite of the 99 version tasted a month ago. This 97 was rich and honeyed with plenty of acidic lift and a tremendous oily persistent length. There was an interesting hint of almond and lightly toasted nut quality. Good right out of the gate but it did not develop much more. It held its plateau of deliciousness for the full 3 hours. In contrast the 99 was shy until 2 hours later when it became more elegant and charming. I finally understand DRC Monty with this wine.
2009 Domaine du Comte Liger-Belair La Romanée. BH 97. Fred says: Classic Liger Belair style. Ample spice and red fruit on the nose with a hint of reduction. The palate was soft and velvety. A slight hint of orange rim and discernibly lighter and more advanced in color and taste than the 99 Jayer Echezeaux. This was a solid #3 tonight until the Jayer softened and opened up. We could see this improving for another 5 years but in contrast we could see the Jayer go for another 10-30 years. A great wine in perfect harmony.
agavin: I think this is overrated. A nice wine to be sure, but certainly not maximally enjoyable at this young age and maybe not designed to age.
1999 Henri Jayer Echezeaux. 95 points. Fred says: Initially very closed and shut down. It started with a good amount of oak and tannins but none of the pretty spice and red fruit like the 88 Beaumonts a few months ago. After 3 hours in the decanter the palate really softened and developed a tremendous density and velevet texture. The nose remained unyielding. Probably has another 10-20 years to go.
1985 Georges Lignier et Fils Clos de la Roche. 94 points. Last minute pop and pour. Good to go from the beginning. Tertiary and fully resolved with sous bois, earth, savory salted plum, and just enough sweetness left on the palate. A great drink as we waited for the 99 to come around. And as the 99 came around this got just a bit more acidic and unbalanced. Good stuff and drink up!
agavin: I loved this wine — as I like them older
Sautéed Pacific Oysters. Kona Kampachi Ceviche and spicy relish.
Sautéed diver scallop on braised oxtail ragu with harvest pumpkin nage. Everyone needs a good nage!
Buffalo Meatball. Pumpkin Tagliatelle pasta with cranberry jus.
Handcrafted Rabbit Bratwurst. Local Figs, Hazelnuts, Grilled Endive, and Saba Vinaigrette.
t
Zee breads.
Special Pizzetta with Shrimp, Cauliflower, Grapes, and some other stuff. Tasty, but a bit weird.
Foodie Club co-founder, Erick.
Foodie Club VP (and sadly just moved to South Florida), Fred.
Kent — a very generous man indeed.
Because this was our second time (recently) and because we are ballers, they made (on advance order) this special roast chicken for us.
Here it is carved. It was pretty delicious and super tender.
And this big special rib eye. Nice steak.
Mac & cheese too!
Charred Broccoli.
I hauled down a special gelato I made for the occasion.
Strawberry Mint Chardonnay Sorbetto – Strawberry Chardonnay Sorbetto with Fresh Mint Whipped Cream. Strawberries from Avignon — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #strawberry #sorbetto #chardonnay #mint #WhippedCream
We had enough to give the staff and chefs a bit and they loved it too.
Excellent, excellent service. Overall, I had low expectations the first time for Napa Rose and it far surpassed them. The build out reminded me of the Disney cruise, but the service was really top notch, if resort-like (duh). The menu was “boring” but execution turned out to be quite good so most of the dishes — particularly the appetizers and these special entrees they made for us — were very tasty.
But really it was the wines that stood out. These were crazy good Burgundies and really interesting. We will have to head back at some point and rendezvous with Kent (who can’t easily get up to LA). These evenings are worth the punishing drive!