Chef's Table Napa Rose (picture review)

[SD33]

For those wondering how it all works or what the food looks like, this post is for you.

This was our first time doing the Chef's Table at the Napa Rose. I am not exaggerating when I say it was the single best food experience of our lives. Five courses with wonderful preparations of diver scallops, lamb, sea bass, beef, soft-shell crab, and so much more! The meal lasts about three hours and is $100 per person w/o wine or other drinks. So worth it though.

Everything was cooked to perfection. The chef asks you if you have any allergies or any strong dislikes, and then asks how you like your meat cooked. You can provide any additional info you'd like (we requested one of us get the diver scallops). After that, it's off to the races!

If you are thinking of doing this but are on the fence, DO IT! What an amazing experience!

 

[SD33]

I almost forgot...we had wild bore meatloaf and duck as well...just so much goodness...

 

[rentayenta]

Yum! We are trying to decide on a nice dinner during our next trip. Is this menu only available at the Chef's Counter?

 

[SuperRob]

Yum! We are trying to decide on a nice dinner during our next trip. Is this menu only available at the Chef's Counter?

I think you can have a similar experience at the Vintner's Table (there's definitely a prix fixe option), but it's different at the Counter where you're right in front of the kitchen.

 

[rentayenta]

I think you can have a similar experience at the Vintner's Table (there's definitely a prix fixe option), but it's different at the Counter where you're right in front of the kitchen.

We've been to Napa once but only had appetizers, cocktails, and dessert. It was amazing. I would love to do this.

 

[SuperRob]

We've been to Napa once but only had appetizers, cocktails, and dessert. It was amazing. I would love to do this.

It's absolutely worth it to just hang in the bar and do that menu as well. Napa Rose is fantastic all around!

 

[rentayenta]

It's absolutely worth it to just hang in the bar and do that menu as well. Napa Rose is fantastic all around!

Awesome! We are bringing our children, all teens, and all with good palates. I am sooo excited! Would love to try the Chef's Counter with just DH and I sometime.

 

[Keels]

I'm going for the third time in THREE WEEKS and your photos have me SO excited. It's easily my favorite dining experience.

Thanks for the great pictures!

 

[T0rrent]

I think you can have a similar experience at the Vintner's Table (there's definitely a prix fixe option), but it's different at the Counter where you're right in front of the kitchen.

Sort of but not really. The vintners menu is more of a seasonal thing, whereas at the chef's table, it's more of the whim of the chef what you get.

 

[casagray]

But the Vitners' menu and the Chef's table cost the same, right? $100/pp? and wine pairings $45/pp?

edited to add: And are both offered every night?

 

[SD33]

We looked at the Vinter's menu but ultimately decided to go with the whims of the chef. Really glad we did. I think the adventure of not knowing what was coming next was really fun. I'm not a picky eater, but I definitely have pretty defined tastes and usually know exactly what I want on a menu. I'd say 50% of what I received I would order on any given day but the other 50% was stuff I would not normally order but really ended up loving anyway. They pushed my food boundaries just the right amount, which I'd imagine is hard to do for most people. Perfect mix of comfort and excitement.

 

[choirboy501]

Great pics, thanks for this thread.

Did you catch your chef's name? And was Andrew Sutton there?

 

[ParkHopper1]

I'm not a picky eater, but I definitely have pretty defined tastes and usually know exactly what I want on a menu. I'd say 50% of what I received I would order on any given day but the other 50% was stuff I would not normally order but really ended up loving anyway. They pushed my food boundaries just the right amount, which I'd imagine is hard to do for most people. Perfect mix of comfort and excitement.

This was my experience as well. I like food simple and predictable but I told the Chef other than no spicy...ship it!...and I have some dislikes but was up for an adventure.

Probably would have never ordered what they sent me but after doing it three times I have only had one dish in one course that I did not care for, the rest have been absolutely delish!

 

[JeriLee]

While my girls go to Mickey’s Halloween Party, I go to the Chef’s table for Tricks & Treats! Looking forward to my 3rd year this season!

 

[MikeRx]

We will be going for our second adventure this year and 5th time over all in October. It's an amazing event and we've had great food and wine each time. We've had chef Gloria several times and Chef Sutton once. This is not a traditional "romantic" event as it is more about the food and watching the cooking "show" but can be an amazing time for everyone. We are taking my mother in law for her 78th birthday as a surprise in October! She will feel pampered and love every minute!
If in WDW we'd also recommend the chef's counter at the Flying Fish...also an amazing event!
We do the wine paring each time, and our son enjoys Pinocchio's for the evening.
Mike

 

[thatgrljme]

We're going for our honeymoon and I am so excited. My fiancé is super picky when it comes to eating so I hope he likes it.

 

[SuperRob]

We're going for our honeymoon and I am so excited. My fiancé is super picky when it comes to eating so I hope he likes it.

I'm a picky eater, too. Give him this advice. Tell him to be HONEST with the chef about his likes and dislikes. When the food comes, tell him to get a little bit of everything in a single forkful and put it in your mouth. When the flavors mingle, that's where the magic is. Often thing you think you might not like are fantastic mixed with something else. If that's a hard sell, make him watch Ratatouille every day until you go.

Trust me when I say there are things I normally can't stand, and it's almost always because they've been prepared badly in the past. These people are EXPERTS. They will not disappoint you, as long as you go into it with some trust for their craft. And when in doubt, get the wine flight, and no one will care by the time you're done.

 

[disland7]

My husband and I experienced the chefs counter on our 1st trip away from our kids. So fun!!! We are excited to do it again someday. I'm a very picky eater - I really don't like mayonnaise or salad dressing. I told them that when they asked my likes/dislikes. I am not an adventurous eater normally but I went into this knowing that the chefs know how to put food and flavors together and I had the mindset that I was going to try everything. And it was so crazy fun and good. My husband and I had a great time and it was the best dining experience we've ever had.

 

[thatgrljme]

I'm a picky eater, too. Give him this advice. Tell him to be HONEST with the chef about his likes and dislikes. When the food comes, tell him to get a little bit of everything in a single forkful and put it in your mouth. When the flavors mingle, that's where the magic is. Often thing you think you might not like are fantastic mixed with something else. If that's a hard sell, make him watch Ratatouille every day until you go.

Trust me when I say there are things I normally can't stand, and it's almost always because they've been prepared badly in the past. These people are EXPERTS. They will not disappoint you, as long as you go into it with some trust for their craft. And when in doubt, get the wine flight, and no one will care by the time you're done.

I told him to make sure he lists all of his dislike because I've been doing a lot of readings on reviews and such. I'm pretty game for anything but animal innards and certain vegetables that I cannot palate, otherwise bring it on!

 

[SD33]

Great pics, thanks for this thread.

Did you catch your chef's name? And was Andrew Sutton there?

We had Gloria. Andrew came out and chatted with us for a bit though. We had fun picking his brain about his favorite Carthay Circle menu items since we were headed there the next night. For the record, he's a big fan of the ceviche and the Summer soup which we ended up getting and loving. Like a southwestern tortilla soup.