Congo Queen
DLand Devotee Since 1966
- Joined
- Jul 16, 2012
- Messages
- 799
Ive been going to Disneyland for 40+ years and remember when the best things I could hope to eat were a box of freshly popped popcorn, a tuna sandwich at the Chicken of the Sea Pirate Ship in Fantasyland, and a Jungle Julep at the Sunkist, I Presume walk up counter in Adventureland.
Today a visit to Disneyland is a very different culinary experience. For the most part, I ate truly good food and even some fantastic, exceptional food during our recent trip. I applaud Disneys success in significantly improving food quality throughout the Anaheim resort. I hope guests perpetuate these advances by patronizing more than the churro and ice cream carts (though I love both of those too). Ok what did I eat that was so delicious:
Wonderful Fresh Salads
Somebody in the dining division has decided that Dland is going to respect salads and do them right. Not once did I experience wilted/blemished greens or tasteless tomatoes or insipid dressing. I ate a weeks worth of fantastic salads. Here are the top three. First was the Asian Chicken Salad at the Tangaroa Terrace. This was not your typical Asian chix salad with little bits of dry meat and overly sweet dressing but a well-balanced mixture of textures and flavors (moist large pieces of chicken, strips of juicy red/yellow peppers, crunchy cashews and rice noodles, crispy cucumbers, fresh lettuce and a wonderful sesame dressing.) Second, was the Greek Salad at Paradise Pier Grill. Again they stayed away from the typical mistakes of poorly done versions of this salad and instead presented a fresh, delicious plate w/ chopped sweet romaine leaves, quality feta (not dry or too salty), plump black olives, flavorful tomatoes and cucumbers, sweet red onion, and the perfect amount of lemon-oregano dressing to make it all glisten. Third was Big Als Chicken Salad at Hungry Bear. It is presented modestly in a plastic to-go container, but it is a terrific salad with exciting contrasts of textures and flavors. The chicken is smoked and so is moist and has depth of flavor and comes in generous strips over a crunchy romaine/iceburg lettuce mix. But what makes this salad the bomb is the addition of cubed watermelon, candied pecans, dried cherries and pickled onions. When you toss it all together with the honey-lime vinaigrette it is the perfect mix of juicy, crunchy, sweet, sour, tangy really good.
Well Priced, Delicious, No Lines, Live Music Tangaroa Terrace & Paradise Pier Grill
Maybe it is because they are both located in out of the way places (Tangaroa Terrace at DLH and Paradise Pier Grill down behind SSS and GFS in DCA), but I dont understand why these two restaurants dont have more visitors. Do yourself a favor; skip the long crazy lines at Tomorrowland Terrace and check one of these out. They are counter service venues offering, IMHO, good food at a decent price point. Yes they are pricier than restaurants outside Dland, but within the resort structure of inflated pricing, these are venues for delicious food at fair prices, there is almost no waiting, and both showcase live music performances (middle eastern at PPG and Hawaiian folk at TT). At Paradise Pier Grill the $11.50 chicken skewers or beef kefta skewers plates are fresh and flavorful (stay away from the grilled steak as its dry). The price includes a delicious rice pilaf, grilled plump pita bread (much better than the kind you get at the store), a v nice cucumber salad, and as many of the four sauces as you want (chimichurri, tandoori yogurt, moroccan chili or tzatziki). Grab a beer from the nearby brew-stand and enjoy a relaxed meal listening to live music in the shaded garden. You have a similarly relaxing atmosphere when eating on the deck at Tangaroa Terrace. You overlook the DLH pools and can order drinks from Trader Sams Tiki Bar to accompany your meal from the terrace. At TT we enjoyed music from a Hawaiian duo, a few drinks and in addition to the Chicken Salad ($9) Ive already gushed over, a great Hawaiian Burger w/ sweet potato fries ($11). The juicy burger came with teriyaki sauce, melted Havarti cheese, bacon and a big slice of grilled pineapple on a multigrain bun.
Napa Rose Chefs Counter
An evening of fine dining at the Napa Rose is an exceptional experience and one of the things that sets Disneyland far above all other amusement parks. It blows my mind. One minute I am fighting crowds, dodging strollers, witnessing meltdowns and tantrums from people of all ages, and then I walk through the NR doors and it all falls away. NR is an elegant oasis of fine food, conviviality and quality table service. Weve had dinner there probably eight times over the years. This year, I wanted to try the chefs counter as an extra special treat. Wowee is my summary review. If youve got the green ($90/pp for chefs 4-course meal w/out wine pairings) and you enjoy watching talented chefs ply their craft, make a res for the NR chefs counter. Here is the view from our counter seat:
My family of four was seated at 5:30pm on a Wed night on the left as you face the open kitchen. There were other chef counter seats on the right, and they remained open during our meal. (Reservations were easy when I called about 30 days prior.) Our waiter described the nights specials and that we were free to order off the menu or have the chef create individual four-course meals for us. DH, DS (16) and myself all chose the chefs multi-course meal and my DD (10) ordered the Grilled Prime Beef Tenderloin off the kids menu. Sous Chef Alex then introduced himself and asked us what we especially loved to eat and if we had any restrictions. My DS asked for all seafood, my husband said let it rip, and I asked for lighter fare. We wound up having five courses as dessert was an addition, and so of course we were tremendously full by the time dinner was over at 8pm. The food was excellent throughout.
I will attempt to describe the food highlights as there were just too many courses to describe each one. The amuse-bouche was a delightful, savory mini-cone filled with mascarpone mousse topped by caramelized onions and fresh herbs.
For appetizer my DS had a plate with a variety of yummy seafood nibbles including a tiny curried crab taco, shrimp wrapped in cucumber with lemon and dill, and a scallop broiled with creamy greens. Mine was a petite version of the NR menu classic pan-roasted diver scallop with buttery lobster sauce over mashed potato and potato chip (heavenly). Here is DS' appetizer:
DS enjoyed a luscious course of grilled swordfish and octopus. DH loved his roasted duck breast w/ rhubarb orange sauce. The buffalo carpaccio was also outstanding. Here is the carpaccio:
Other courses included a roasted green bean and peach salad, a rich morel and truffle risotto, unbelievably tender slow braised beef short rib, broiled crab claw with saffron-infused sashimi, a roasted halibut dish, a beef tenderloin dish. Oh yeah and we adults added the wine pairings. It was insane so v delicious and so much food. We all shared bites of everyones dishes. The chef also took great care of my DD who had only ordered one course. She had something new to eat during each of our new courses. For an appetizer they brought her a cup their famous mushroom bisque. During other courses they presented her with darling little plates of sliced fruit. Then she had her main when we did. Her review It was the best piece of beef Ive ever eaten.
Our excellent waiter John convinced us to have dessert (in for a penny ), and each plate was so scrumptious that we somehow found the room to finish every last decadent bite. I had an almond pecan cake with cherries and sour cream ice cream (OMG). DH had a lemon crème brulee and DS had trio of sorbets. DD had a plum cake with some kind of custardy semifreddo and hand made fruit ribbons (she ate it so fast I didnt get a picture). Here is the almond pecan cake:
So you can see it was an incredible dinner, and we indulged beyond all reasonable measure. Due to time, cost, and mega-indulgence factor we probably wont be going back to the chefs counter any time soon. But it was a memorable way to taste a broad spectrum of menu items in small portions (classics as well as seasonal dishes) and to chat with the chefs as they went about their business. Throughout the night they were happy to answer our questions about the products and procedures they were involved with, and they kindly asked us questions about the various courses wondering what we liked best. Afterward, my family went for a long walk through DD and watched fireworks from the esplanade at 9:30pm. It was a magical evening and one we wont forget.
Today a visit to Disneyland is a very different culinary experience. For the most part, I ate truly good food and even some fantastic, exceptional food during our recent trip. I applaud Disneys success in significantly improving food quality throughout the Anaheim resort. I hope guests perpetuate these advances by patronizing more than the churro and ice cream carts (though I love both of those too). Ok what did I eat that was so delicious:
Wonderful Fresh Salads
Somebody in the dining division has decided that Dland is going to respect salads and do them right. Not once did I experience wilted/blemished greens or tasteless tomatoes or insipid dressing. I ate a weeks worth of fantastic salads. Here are the top three. First was the Asian Chicken Salad at the Tangaroa Terrace. This was not your typical Asian chix salad with little bits of dry meat and overly sweet dressing but a well-balanced mixture of textures and flavors (moist large pieces of chicken, strips of juicy red/yellow peppers, crunchy cashews and rice noodles, crispy cucumbers, fresh lettuce and a wonderful sesame dressing.) Second, was the Greek Salad at Paradise Pier Grill. Again they stayed away from the typical mistakes of poorly done versions of this salad and instead presented a fresh, delicious plate w/ chopped sweet romaine leaves, quality feta (not dry or too salty), plump black olives, flavorful tomatoes and cucumbers, sweet red onion, and the perfect amount of lemon-oregano dressing to make it all glisten. Third was Big Als Chicken Salad at Hungry Bear. It is presented modestly in a plastic to-go container, but it is a terrific salad with exciting contrasts of textures and flavors. The chicken is smoked and so is moist and has depth of flavor and comes in generous strips over a crunchy romaine/iceburg lettuce mix. But what makes this salad the bomb is the addition of cubed watermelon, candied pecans, dried cherries and pickled onions. When you toss it all together with the honey-lime vinaigrette it is the perfect mix of juicy, crunchy, sweet, sour, tangy really good.
Well Priced, Delicious, No Lines, Live Music Tangaroa Terrace & Paradise Pier Grill
Maybe it is because they are both located in out of the way places (Tangaroa Terrace at DLH and Paradise Pier Grill down behind SSS and GFS in DCA), but I dont understand why these two restaurants dont have more visitors. Do yourself a favor; skip the long crazy lines at Tomorrowland Terrace and check one of these out. They are counter service venues offering, IMHO, good food at a decent price point. Yes they are pricier than restaurants outside Dland, but within the resort structure of inflated pricing, these are venues for delicious food at fair prices, there is almost no waiting, and both showcase live music performances (middle eastern at PPG and Hawaiian folk at TT). At Paradise Pier Grill the $11.50 chicken skewers or beef kefta skewers plates are fresh and flavorful (stay away from the grilled steak as its dry). The price includes a delicious rice pilaf, grilled plump pita bread (much better than the kind you get at the store), a v nice cucumber salad, and as many of the four sauces as you want (chimichurri, tandoori yogurt, moroccan chili or tzatziki). Grab a beer from the nearby brew-stand and enjoy a relaxed meal listening to live music in the shaded garden. You have a similarly relaxing atmosphere when eating on the deck at Tangaroa Terrace. You overlook the DLH pools and can order drinks from Trader Sams Tiki Bar to accompany your meal from the terrace. At TT we enjoyed music from a Hawaiian duo, a few drinks and in addition to the Chicken Salad ($9) Ive already gushed over, a great Hawaiian Burger w/ sweet potato fries ($11). The juicy burger came with teriyaki sauce, melted Havarti cheese, bacon and a big slice of grilled pineapple on a multigrain bun.
Napa Rose Chefs Counter
An evening of fine dining at the Napa Rose is an exceptional experience and one of the things that sets Disneyland far above all other amusement parks. It blows my mind. One minute I am fighting crowds, dodging strollers, witnessing meltdowns and tantrums from people of all ages, and then I walk through the NR doors and it all falls away. NR is an elegant oasis of fine food, conviviality and quality table service. Weve had dinner there probably eight times over the years. This year, I wanted to try the chefs counter as an extra special treat. Wowee is my summary review. If youve got the green ($90/pp for chefs 4-course meal w/out wine pairings) and you enjoy watching talented chefs ply their craft, make a res for the NR chefs counter. Here is the view from our counter seat:
My family of four was seated at 5:30pm on a Wed night on the left as you face the open kitchen. There were other chef counter seats on the right, and they remained open during our meal. (Reservations were easy when I called about 30 days prior.) Our waiter described the nights specials and that we were free to order off the menu or have the chef create individual four-course meals for us. DH, DS (16) and myself all chose the chefs multi-course meal and my DD (10) ordered the Grilled Prime Beef Tenderloin off the kids menu. Sous Chef Alex then introduced himself and asked us what we especially loved to eat and if we had any restrictions. My DS asked for all seafood, my husband said let it rip, and I asked for lighter fare. We wound up having five courses as dessert was an addition, and so of course we were tremendously full by the time dinner was over at 8pm. The food was excellent throughout.
I will attempt to describe the food highlights as there were just too many courses to describe each one. The amuse-bouche was a delightful, savory mini-cone filled with mascarpone mousse topped by caramelized onions and fresh herbs.
For appetizer my DS had a plate with a variety of yummy seafood nibbles including a tiny curried crab taco, shrimp wrapped in cucumber with lemon and dill, and a scallop broiled with creamy greens. Mine was a petite version of the NR menu classic pan-roasted diver scallop with buttery lobster sauce over mashed potato and potato chip (heavenly). Here is DS' appetizer:
DS enjoyed a luscious course of grilled swordfish and octopus. DH loved his roasted duck breast w/ rhubarb orange sauce. The buffalo carpaccio was also outstanding. Here is the carpaccio:
Other courses included a roasted green bean and peach salad, a rich morel and truffle risotto, unbelievably tender slow braised beef short rib, broiled crab claw with saffron-infused sashimi, a roasted halibut dish, a beef tenderloin dish. Oh yeah and we adults added the wine pairings. It was insane so v delicious and so much food. We all shared bites of everyones dishes. The chef also took great care of my DD who had only ordered one course. She had something new to eat during each of our new courses. For an appetizer they brought her a cup their famous mushroom bisque. During other courses they presented her with darling little plates of sliced fruit. Then she had her main when we did. Her review It was the best piece of beef Ive ever eaten.
Our excellent waiter John convinced us to have dessert (in for a penny ), and each plate was so scrumptious that we somehow found the room to finish every last decadent bite. I had an almond pecan cake with cherries and sour cream ice cream (OMG). DH had a lemon crème brulee and DS had trio of sorbets. DD had a plum cake with some kind of custardy semifreddo and hand made fruit ribbons (she ate it so fast I didnt get a picture). Here is the almond pecan cake:
So you can see it was an incredible dinner, and we indulged beyond all reasonable measure. Due to time, cost, and mega-indulgence factor we probably wont be going back to the chefs counter any time soon. But it was a memorable way to taste a broad spectrum of menu items in small portions (classics as well as seasonal dishes) and to chat with the chefs as they went about their business. Throughout the night they were happy to answer our questions about the products and procedures they were involved with, and they kindly asked us questions about the various courses wondering what we liked best. Afterward, my family went for a long walk through DD and watched fireworks from the esplanade at 9:30pm. It was a magical evening and one we wont forget.
