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14 Days at Disney; 40 Hours in Napa
- Thread starter ehagerty
- Start date
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
Someone inquired about how Remy compared to Napa Rose... Well, I happened to be there in November 2013, so I have some perspective ....
Quick backstory - I really don't create vacations around dining destinations (it probably looks that way) - however, I DO attempt to go places if I am in the neighborhood anyway.
Had a professional conference in San Diego, staying at the Hotel del Coronado
... with daily walks on the beach
... followed by a train ride from SD to Anaheim for a long weekend
... fast forward to dinner ...
Sitting down at the counter (and using my point-n-shoot camera)
Meeting the staff
Amuse (salmon)
Bread and Butter
Pork Belly (left) carpaccio (right)
Fish - signature dish, scallop
Meat (veal, I think)
Falling behind in my wine pairing consumption (I am consistent....)
Lamb (yum, one of my favorites)
Dessert (light, apple)
The meal was very good, wine pairing good. Given the "audience" here, I would say that it is most like a wine dinner at the Wave. It was high quality, good value for the dollar, but it did not aspire to the same experience as FL, MW, or even Remy or VnA; fewer courses, larger portions. If I were in Anaheim, I would do it again.
That said, couple of additional thoughts (food only)
1) NR Chef Counter cost (I think) $95/pp; no discounts
2) VnA Main Dining Room cost $135/pp with 20% off for TiW until Aug 1, 2015 - therefore $108, til then
3) Remy $75/pp (for now)
All worth doing, and not really a wide spread, cost-wise.
I did find NR a little on the salty side, but that brings me back (again) to "How does a chef baseline a customer's salt-tolerance?" It could be done, but it would take some thought and effort (like "testing" it with the amuse and then adjusting the rest of the meal accordingly - could be a new criteria for Michelin .... no?)
.
Quick backstory - I really don't create vacations around dining destinations (it probably looks that way) - however, I DO attempt to go places if I am in the neighborhood anyway.
Had a professional conference in San Diego, staying at the Hotel del Coronado
... with daily walks on the beach
... followed by a train ride from SD to Anaheim for a long weekend
... fast forward to dinner ...
Sitting down at the counter (and using my point-n-shoot camera)
Meeting the staff
Amuse (salmon)
Bread and Butter
Pork Belly (left) carpaccio (right)
Fish - signature dish, scallop
Meat (veal, I think)
Falling behind in my wine pairing consumption (I am consistent....)
Lamb (yum, one of my favorites)
Dessert (light, apple)
The meal was very good, wine pairing good. Given the "audience" here, I would say that it is most like a wine dinner at the Wave. It was high quality, good value for the dollar, but it did not aspire to the same experience as FL, MW, or even Remy or VnA; fewer courses, larger portions. If I were in Anaheim, I would do it again.
That said, couple of additional thoughts (food only)
1) NR Chef Counter cost (I think) $95/pp; no discounts
2) VnA Main Dining Room cost $135/pp with 20% off for TiW until Aug 1, 2015 - therefore $108, til then
3) Remy $75/pp (for now)
All worth doing, and not really a wide spread, cost-wise.
I did find NR a little on the salty side, but that brings me back (again) to "How does a chef baseline a customer's salt-tolerance?" It could be done, but it would take some thought and effort (like "testing" it with the amuse and then adjusting the rest of the meal accordingly - could be a new criteria for Michelin .... no?)
.
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
OK - it is Feb 28th - and I am very interested in how you like Robuhcon (in case I want to go in May)
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