Napa Rose Chef's Counter GREAT For Vegetarians!

[Eclectic Goddess]

DF and I just returned from our annual DLR trip, and one of our new experiences this year was a visit to Napa Rose for the Chef's counter!

Despite that we actively seek out the more 'civilized' restaurants in the park, neither of us had been to Napa Rose. The regular menu doesn't have much on offer for vegetarians, and I don't particularly like going into a restaurant and making demands for special dishes. But we'd heard that the chef's counter offered the option of letting the chef know your tastes and letting him make something for you, and that sounded perfect for a mostly vegetarian, onion and mushroom hater like me.

We lucked out in that Executive Chef Andrew Sutton was there. He joked about not taking any special requests, "You're only allowed to not like two things. Maybe three things. That's it!" but didn't bat an eye when I told him my parameters.

I honestly didn't think to take photos of my courses, and I'm sorry for that! A couple of my dishes came while the chef was somewhere else, and the server didn't always know what they were! When Chef Andrew came around to talk to us, he told me what I'd been served, but it was often gone by then.

My first course was a Asian slaw, a good-sized knot of squash and cabbage and I don't even remember what else, topped with crushed nuts and a tangy/sweet sauce that was delicious. (Chef Andrew made fun of me for sopping up every last bit of the Siracha sauce that was dotted around the plate and swore to send me something spicy, but never did.) The second was roasted beets with greens. The third was one of the dishes that the server couldn't identify, but it would best describe it as a sort of molded veggie casserole atop a bed of cauliflower "coucous". That doesn't do it justice. It was amazing, full of different textures and flavors, filled with everything from brussel sprouts to red peppers to almonds. My final course was pumpkin ravioli with leeks. While it was pretty good, it didn't compare to the course before it.

For dessert, we were offered "fruit or chocolate" and decided to get one of each, which was a mistake. "Fruit" turned out to be the most amazing pumpkin/dulce de leche cake, with spiced ice cream over candied pumpkin and a pumpkin seed brittle. We both wanted to climb onto the plate and die. We loved it so much we went back on Sunday night and quite literally begged for more of it. (Our server said no at first, but I'm not kidding when I say we BEGGED.)

The interesting thing was that my meat-eater friend loved her dinner, but afterward agreed that I got the better deal. While all of her dishes were well-prepared and delicious, there wasn't anything particularly special about them. Two of the four were variations of menu items. They were all very heavy on the meat, with little to no accompaniment.

It was one of the best and more interesting vegetarian meals I've ever eaten. We enjoyed watching the kitchen run. We sat by a young chef that was churning out canape plates, and after asking what one of them was, we found ourselves being handed some very delicious samples. My friend got the wine flight and after looking at the prices of some of the wines she was served, agreed it was a very good deal. We probably won't be making it a yearly trip due to the cost, but I won't hesitate to go back, or to recommend it to over vegetarians or vegans.

 

[planningjollyholiday]

DF and I just returned from our annual DLR trip, and one of our new experiences this year was a visit to Napa Rose for the Chef's counter!

Despite that we actively seek out the more 'civilized' restaurants in the park, neither of us had been to Napa Rose. The regular menu doesn't have much on offer for vegetarians, and I don't particularly like going into a restaurant and making demands for special dishes. But we'd heard that the chef's counter offered the option of letting the chef know your tastes and letting him make something for you, and that sounded perfect for a mostly vegetarian, onion and mushroom hater like me.

We lucked out in that Executive Chef Andrew Sutton was there. He joked about not taking any special requests, "You're only allowed to not like two things. Maybe three things. That's it!" but didn't bat an eye when I told him my parameters.

I honestly didn't think to take photos of my courses, and I'm sorry for that! A couple of my dishes came while the chef was somewhere else, and the server didn't always know what they were! When Chef Andrew came around to talk to us, he told me what I'd been served, but it was often gone by then.

My first course was a Asian slaw, a good-sized knot of squash and cabbage and I don't even remember what else, topped with crushed nuts and a tangy/sweet sauce that was delicious. (Chef Andrew made fun of me for sopping up every last bit of the Siracha sauce that was dotted around the plate and swore to send me something spicy, but never did.) The second was roasted beets with greens. The third was one of the dishes that the server couldn't identify, but it would best describe it as a sort of molded veggie casserole atop a bed of cauliflower "coucous". That doesn't do it justice. It was amazing, full of different textures and flavors, filled with everything from brussel sprouts to red peppers to almonds. My final course was pumpkin ravioli with leeks. While it was pretty good, it didn't compare to the course before it.

For dessert, we were offered "fruit or chocolate" and decided to get one of each, which was a mistake. "Fruit" turned out to be the most amazing pumpkin/dulce de leche cake, with spiced ice cream over candied pumpkin and a pumpkin seed brittle. We both wanted to climb onto the plate and die. We loved it so much we went back on Sunday night and quite literally begged for more of it. (Our server said no at first, but I'm not kidding when I say we BEGGED.)

The interesting thing was that my meat-eater friend loved her dinner, but afterward agreed that I got the better deal. While all of her dishes were well-prepared and delicious, there wasn't anything particularly special about them. Two of the four were variations of menu items. They were all very heavy on the meat, with little to no accompaniment.

It was one of the best and more interesting vegetarian meals I've ever eaten. We enjoyed watching the kitchen run. We sat by a young chef that was churning out canape plates, and after asking what one of them was, we found ourselves being handed some very delicious samples. My friend got the wine flight and after looking at the prices of some of the wines she was served, agreed it was a very good deal. We probably won't be making it a yearly trip due to the cost, but I won't hesitate to go back, or to recommend it to over vegetarians or vegans.

Than you so much for posting this. I too am a vegetarian who hates mushrooms. I find it frustrating that in most restaurants there is usually only one vegetarian option and it is almost always a mushroom dish. On our last two trips I really contemplated the chefs counter because I know my husband would love the experience. I decided against it because I didn't think there would be anything for me to eat and I didn't want to be a "fussy guest". Your review was exactly the reassurance I needed to give it a try. Sorry to be nosy, but how much was the meal?

 

[jacs1234]

That's awesome to know. Thanks for posting. We will be doing chef's counter for the second time in November. Husband and I are both meat eaters but I love that vegetarians can eat there happily too.

 

[Eclectic Goddess]

Than you so much for posting this. I too am a vegetarian who hates mushrooms. I find it frustrating that in most restaurants there is usually only one vegetarian option and it is almost always a mushroom dish. On our last two trips I really contemplated the chefs counter because I know my husband would love the experience. I decided against it because I didn't think there would be anything for me to eat and I didn't want to be a "fussy guest". Your review was exactly the reassurance I needed to give it a try. Sorry to be nosy, but how much was the meal?

I was worried about seeming picky too, but sitting there listening to other special orders come in, suddenly veg with no onions or mushrooms seemed simple. And despite his joke, the chef never made me feel like I was asking too much.

If you let the chef make the menu, it's $90. I think the wine pairing was $45. It's a big meal, but not huge. You're definitely paying for the experience.

 

[Escape2Disney]

We'll be doing this next year, and I love hearing how well the chef deals with limitations! I've put this off for a few years because I didn't want to be the finicky guest. Now I can't wait to go!

 

[alaskanmommy]

My daughter, 11, and I did the Chefs Counter last May and had wonderful meals. We are going again in December for my 40th trip soy hubby can experience the magic. Such a fun and delicious time!!