Sounds like you will have seat 4 or 5 since the chef is usually there by the "pass", expediting service. Those are good seats.
Normally, when you arrive the chef will greet you and ask what you would like to do, order from the menu or have them select your courses. If you have them select they try to get a feel for what you like and ask about allergies or foods you want to avoid. If you have any special requests, now is the time. They will ask how you like your meat prepared and if you want the wine pairing. Shortly after that, the amuse will appear and the chef will come over when each dish is served and explain what you are eating. Your server and chef will consult on the wine pairings. You are free to ask questions of the chefs and others in the kitchen ( within reason of course).
I have eaten at NR 5 times and done the Chef's Counter 4 times. I am pretty sure they keep track of what I have had because neither myself nor my husband has ever had a repeat dish. They also know us by name at the counter and welcome us back. That is service you don't see much anymore. Have fun!
We are about to leave on the next Pixar Cal Coast cruise and are doing an excursion to Lasseter winery in Sonoma. I'm glad to hear the wine is good! I'm sure the excursion would be spectacular even if the wine was not but that certainly helps.
I haven't been to Napa Rose yet, but now I'm thinking maybe I should call and see if they have any openings for the weekend we're going to the Halloween party. You're making me hungry
DaveinFallsChurch said:
The Chefs counter at Napa Rose is an experience not to be missed. After reading this post I want to go now! I'll have to wait until my reservation on 10/13 though. The Scallops are to die for and the fillet is amazing. Everything else is just outstanding. The vintners menu is a good way to sample different items but having the chefs cook for you is the best. The wine package is $45 and is a half pour for each course and you can request wines too. The chefs counter is divided into three sections. Seats 1-4 (the cheese counter) is a great view of appetizers and seafood, Seats 5-8 is the meat section and deserts. seats 9-12 are around the corner and can really only see the deserts. Executive Chef Andrew Sutton is a great host and chef Alex is great although he is a Dodger fan but I can overlook that. Can't recommend it enough.
Personally, I like the 5-8 seats only because I can watch the main courses go out and the desserts! But 1-4 are not bad seats at all.
The pairing glasses aren't as full as a normal glass, but yes, it is a lot of wine by the end of dinner.
That's probably a smart move. The chef's counter was definitely our most memorable experience, but the wine pairing was a bit much. I was told it would be a 2 oz pour per course. I'm thinking...okay....that's a lot of wine, but I want to try this. I had amazing wines, something to this day that I can't remember the name of, but rivaled Silver Oak. Fortunately or unfortunately, I was given a full glass of wine with every course!!! Oh my, made for a painful next day.
DH and I are talking about taking my folks to the Chef's Counter (we're still talking about that experience 4 years later) and then I'll share the wine pairing with my dad.
Have an amazing time!!!
so I usually need to watch how much I take in. I really want to enjoy and savor the food and too much wine for me might get me in trouble for doing that. Plus, I have to walk back to my offsite hotel at Anaheim Plaza! 
