Everyone at the restaurant is ready to assist you in selecting the perfect bottle.
When Kirchen shut down for renovations, he boldly enlisted 56 team members (including bartenders, servers, and even line cooks) into a 10-week, beginner-oriented sommelier certification program. Everyone successfully completed it. All are now prepared to recommend pairings for each dish on the menu, which varies from hearty meats to seasonal pasta dishes. The success of this training initiative has led Disney to contemplate an expansion into Court of Master sommelier education at other upscale Disneyland dining establishments, such as Club 33 and Carthay Circle.
Not a fan of wine? They would love to change your perspective.
Even though Napa Rose already attracts a dedicated clientele of wine enthusiasts, two new patios overlooking the California Adventure park aim to attract park-goers who are less inclined towards wine.
“It’s crucial for us to listen and not to make it feel intimidating,” Kirchen states, noting that he views himself as a guide supporting guests’ personal wine explorations. To achieve that, he may inquire about diners’ favorite films, pop culture insights, and unforgettable meals — all elements that, he mentions, could reveal a person’s tastes. Accordingly, staff might ask about your preferred supermarket wine and present a more refined alternative. (They won’t judge you for enjoying Carlo Rossi jugs; I wouldn’t know why.)
California wineries take center stage
Kirchen aims not only to complement your meal with a delightful drink but also to share insights about the creators behind that drink. Drawing from his extensive travels to the state’s wine regions and encounters with producers at Disneyland, he has developed a database for staff that chronicles these narratives.
“What are their farming practices? Are they organic? Are they biodynamic?” Kirchen clarifies that factors ranging from rainfall to family legacy can impact how a guest selects their wine. He also recognizes how collaborating with a Disneyland venue can significantly impact his suppliers financially. “We’re fortunate to have the chance to support these winemakers we admire,” he remarks.
The chef’s table offers the premier experience
The enhanced selections extend beyond wine. At the bar, the cocktail program repurposes kitchen scraps, such as vodka-soaked strawberries turned into a fine powder. The sought-after chef’s table experience continues but is now available for online booking, increasing the opportunities for guests to secure one of these prized spots. As for the menu, Napa Rose’s kitchen serves far more than the usual theme park pretzel. The restaurant’s fan-favorite Smiling Tiger Salad is now reimagined as the Laughing Tiger, a spicy beef dish with coconut dressing, offered only on the lounge menu as a small bite instead of a full salad. On the main dining menu, the Wagyu steak has emerged as a favored choice, paired with grape mustard, along with a pan-seared seasonal fish garnished with light lemon foam.
While it’s undoubtedly pricier than the typical theme park meal, Kirchen believes guests are prepared for it. “There are numerous layers of elevated experiences,” Kirchen notes. “It represents the highest tier of accessible dining experiences at the resort.”







