Napa Rose's Chef's Counter - Disney's Grand Californian Hotel
The two that fill up the quickest are the group of seats in front of the main kitchen. The last is in front of the dessert station, where we sat with front row seats as two pastry chefs assembled strawberry tarts and torched creme brûlées.
You need to reserve at least a week or two in advance. The 8:30 slots go quickest, so plan ahead. You probably want the 8:30 time slot. It's the most relaxed since no one comes after you, so you can pace yourself. This brings me to my next tip.
Course by course, one by one, 'til you shout, "Enough! I'm done!"--a meal at the Chef's Counter is a slow, pleasureable affair. When you think you've reached the last course, you haven't. It's like one of those but-wait-there's-more informercials.
When the chef noticed a person in our party had hardly touched a steak dish, she asks if anything's wrong.
"No, it's great," my lovely companion replies. "I'm just so full!".
"But we've got another dish lined up for you guys!" said the chef.
So budget your stomach space wisely. No matter how divine those cheese-crisped triangles of lavash in the basket of bread are, save them for the doggie bag. You've got courses to finish.
The a la carte menu and the $100 Vitner's Table prix fixe are also available at Chef's Counter. But it would be a waste of your reservation not to surrender your evening to the whims and talents of Napa Rose's chefs and sommeliers.
Besides, if you're a fussy eater, the Chef's Counter is made for you. You don't like a certain kind of meat? Allergic to shellfish or peanuts? Have an irrational fear of vegetables? This is the time you get to tell them all your weird food aversions and fetishes. They will customize every course to you as much as they can.
Here's an example: my lovely companion told them early on she doesn't eat anything rare and doesn't like duck; so on one course, she got a lovely risotto while another friend got a still-bloody slice of duck breast.
On that same course, I (who told them "I eat everything") got the most advanced dish of all: pan-seared sweetbreads.
1313 Disneyland Dr.
Disney's Grand Californian Hotel & Spa
Anaheim, CA 92802
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