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News Disneyland Hotels Announce New Concierge Lounges, Themed Suites, and Napa Rose Renovation
- Thread starter wdwmagic
- Start date
Disney Analyst
Well-Known Member
That's a good way to describe the old design. I was thinking convention centre ballroom...
PiratesMansion
Well-Known Member
I like the look better for the lounge, but I'm not sold on the restaurant interior just yet.
I don't care for the "stringy lightbulb" trend and think they could have done well without it.
I'm hoping that as more photos come out I'll better warm to the new version.
In particular, I miss the old murals. I get that it's Napa Rose; that didn't mean, in my opinion, that we needed to have rose and tree motifs all over the upper walls.
I don't care for the "stringy lightbulb" trend and think they could have done well without it.
I'm hoping that as more photos come out I'll better warm to the new version.
In particular, I miss the old murals. I get that it's Napa Rose; that didn't mean, in my opinion, that we needed to have rose and tree motifs all over the upper walls.
mickEblu
Well-Known Member
I prefer the roses. Overall this newer version looks better to me. At least in the photographs. The old murals look a little cheesy to me.
Disney Analyst
Well-Known Member
Yeah the new ones seem elevated, and luxe. It feels like a mural of sorts still, but adds romanticism to the space.
Disney Analyst
Well-Known Member
Full article about the experience.
Disney Analyst
Well-Known Member
Video footage:
So given the Mice Chat article, the dining room is now a prix fix experience, and the lounge is à la carte. They also say this is the closest to a Michelin potential experience on property.
So given the Mice Chat article, the dining room is now a prix fix experience, and the lounge is à la carte. They also say this is the closest to a Michelin potential experience on property.
waltography
Well-Known Member
It's interesting how Club 33 and Napa Rose have almost flipped their color stories now; Club 33's main dining room used to be very much dark woods but post-renovation and expansion has gotten much brighter.
I like all the thoughtful touches in the new space. I don't mind the hanging lights knowing they're meant to evoke grapevines; I think the MC article puts it best when they say this new space looks like it stepped out of Napa Valley rather than paying homage to it, and it's all the better for that. Will be curious on the food, may have to try my luck at the lounge or bar soon.
I like all the thoughtful touches in the new space. I don't mind the hanging lights knowing they're meant to evoke grapevines; I think the MC article puts it best when they say this new space looks like it stepped out of Napa Valley rather than paying homage to it, and it's all the better for that. Will be curious on the food, may have to try my luck at the lounge or bar soon.
mickEblu
Well-Known Member
Phew! Had no idea where I was going to get breakfast on my upcoming trip.
Disney Vault
Well-Known Member
Isn't this the save that was just recently expanded and reopened?
TP2000
Well-Known Member
I like the renovated Napa Rose overall, but it's a shame they got rid of the tablecloths and linens to save a few bucks.
They apparently want to get a Michelin star. While I've almost always chosen Goodyear tires for my vehicles (PeopleMover effect), I have enjoyed a few meals at Michelin starred restaurants. I'm just not sure the Napa Rose, or the Disneyland Resort executive team responsible for it, has the fire and gumption to make that happen.
You have to be incredibly consistent and passionate about hospitality and dining to get your first Michelin star. I've had too many iffy experiences at the Napa Rose, especially from the 2010's onward. The weakest links in the Napa Rose quest for Michelin star greatness would seem to be; their hostess stand/arrival process (messy! clumsy!), their consistency in plating and presentation, and their lack of focus on sides and accompaniments. I'd also love it if they could send someone in to tidy up the small mens room just once per hour, instead of leaving it obviously abandoned and uncared for.
On the plus side, their wine list is fantastic. But many details are left undone, unfortunately. Nixing the table linens to save money isn't going to help that, and should be a warning flag.
Still, I wish them luck. I'm not sure they really have the ability to get a Michelin star, mostly because of the TDA bureaucracy that keeps them mired in Corporate Mode instead of Chef Hospitality Mode, but it could be fun to watch.
www.ocregister.com
Disneyland’s newly remodeled Napa Rose wants to add a Michelin Star to its list of honors and join the growing lineup of chefs and restaurants in nearby Downtown Disney that already have the coveted award on their resume.
The Napa Rose fine dining restaurant at Disney’s Grand Californian Hotel returned after a 10-month renovation with a grand reopening in February following a series of media previews.
They apparently want to get a Michelin star. While I've almost always chosen Goodyear tires for my vehicles (PeopleMover effect), I have enjoyed a few meals at Michelin starred restaurants. I'm just not sure the Napa Rose, or the Disneyland Resort executive team responsible for it, has the fire and gumption to make that happen.
You have to be incredibly consistent and passionate about hospitality and dining to get your first Michelin star. I've had too many iffy experiences at the Napa Rose, especially from the 2010's onward. The weakest links in the Napa Rose quest for Michelin star greatness would seem to be; their hostess stand/arrival process (messy! clumsy!), their consistency in plating and presentation, and their lack of focus on sides and accompaniments. I'd also love it if they could send someone in to tidy up the small mens room just once per hour, instead of leaving it obviously abandoned and uncared for.
On the plus side, their wine list is fantastic. But many details are left undone, unfortunately. Nixing the table linens to save money isn't going to help that, and should be a warning flag.
Still, I wish them luck. I'm not sure they really have the ability to get a Michelin star, mostly because of the TDA bureaucracy that keeps them mired in Corporate Mode instead of Chef Hospitality Mode, but it could be fun to watch.
Disneyland’s Napa Rose wants a Michelin Star
‘It has always been my goal to bring a Michelin star here,’ Napa Rose General Manager Jess Soman says.
www.ocregister.com
Disneyland’s newly remodeled Napa Rose wants to add a Michelin Star to its list of honors and join the growing lineup of chefs and restaurants in nearby Downtown Disney that already have the coveted award on their resume.
The Napa Rose fine dining restaurant at Disney’s Grand Californian Hotel returned after a 10-month renovation with a grand reopening in February following a series of media previews.
I like the renovated Napa Rose overall, but it's a shame they got rid of the tablecloths and linens to save a few bucks.
They apparently want to get a Michelin star. While I've almost always chosen Goodyear tires for my vehicles (PeopleMover effect), I have enjoyed a few meals at Michelin starred restaurants. I'm just not sure the Napa Rose, or the Disneyland Resort executive team responsible for it, has the fire and gumption to make that happen.
You have to be incredibly consistent and passionate about hospitality and dining to get your first Michelin star. I've had too many iffy experiences at the Napa Rose, especially from the 2010's onward. The weakest links in the Napa Rose quest for Michelin star greatness would seem to be; their hostess stand/arrival process (messy! clumsy!), their consistency in plating and presentation, and their lack of focus on sides and accompaniments. I'd also love it if they could send someone in to tidy up the small mens room just once per hour, instead of leaving it obviously abandoned and uncared for.
On the plus side, their wine list is fantastic. But many details are left undone, unfortunately. Nixing the table linens to save money isn't going to help that, and should be a warning flag.
Still, I wish them luck. I'm not sure they really have the ability to get a Michelin star, mostly because of the TDA bureaucracy that keeps them mired in Corporate Mode instead of Chef Hospitality Mode, but it could be fun to watch.
Disneyland’s Napa Rose wants a Michelin Star
‘It has always been my goal to bring a Michelin star here,’ Napa Rose General Manager Jess Soman says.
Disneyland’s newly remodeled Napa Rose wants to add a Michelin Star to its list of honors and join the growing lineup of chefs and restaurants in nearby Downtown Disney that already have the coveted award on their resume.
The Napa Rose fine dining restaurant at Disney’s Grand Californian Hotel returned after a 10-month renovation with a grand reopening in February following a series of media previews.
I think Disney likes the press that they’re “striving for a Michelin” more than earnestly expect to get one.
As a sidenote, of the 7 Michelin restaurants I’ve been lucky enough to enjoy, only one had a tablecloth. The idea that white tablecloths are necessary for fine dining is rather dated imo.
CaptinEO
Well-Known Member
I haven't been to Napa since pre covid but remember the staff brushing crumbs off the tablecloth's. Hope they still brush the crumbs, that felt fancy.I like the renovated Napa Rose overall, but it's a shame they got rid of the tablecloths and linens to save a few bucks.
They apparently want to get a Michelin star. While I've almost always chosen Goodyear tires for my vehicles (PeopleMover effect), I have enjoyed a few meals at Michelin starred restaurants. I'm just not sure the Napa Rose, or the Disneyland Resort executive team responsible for it, has the fire and gumption to make that happen.
You have to be incredibly consistent and passionate about hospitality and dining to get your first Michelin star. I've had too many iffy experiences at the Napa Rose, especially from the 2010's onward. The weakest links in the Napa Rose quest for Michelin star greatness would seem to be; their hostess stand/arrival process (messy! clumsy!), their consistency in plating and presentation, and their lack of focus on sides and accompaniments. I'd also love it if they could send someone in to tidy up the small mens room just once per hour, instead of leaving it obviously abandoned and uncared for.
On the plus side, their wine list is fantastic. But many details are left undone, unfortunately. Nixing the table linens to save money isn't going to help that, and should be a warning flag.
Still, I wish them luck. I'm not sure they really have the ability to get a Michelin star, mostly because of the TDA bureaucracy that keeps them mired in Corporate Mode instead of Chef Hospitality Mode, but it could be fun to watch.
Disneyland’s Napa Rose wants a Michelin Star
‘It has always been my goal to bring a Michelin star here,’ Napa Rose General Manager Jess Soman says.
Disneyland’s newly remodeled Napa Rose wants to add a Michelin Star to its list of honors and join the growing lineup of chefs and restaurants in nearby Downtown Disney that already have the coveted award on their resume.
The Napa Rose fine dining restaurant at Disney’s Grand Californian Hotel returned after a 10-month renovation with a grand reopening in February following a series of media previews.
The whole arrival at Disneyland and World restaurants is so badly done. This even extends to when I got to visit Club 33.
You arrive close to your reservation time, check in, then wait typically another 20 plus minutes to be called in. None of these restaurants seem to have a waiting lounge.
So you have to step outside or awkwardly hang out in a very small space.
For Club 33 you hit a button for the intercom, once they check you in you are just sitting trapped in the court of angels with nothing else to do (we waited 40 minutes here).
There has to be a better way to do this. I understand they won't have a table ready the minute of your reservation but there can be improvements.
Disney Analyst
Well-Known Member
I was going to say… most the ones here in Vancouver certainly do not employ white tablecloths.
It certainly depends on the vibe of the place, modernity, aesthetic they are going for, etc.
TP2000
Well-Known Member
There's an elegance and crispness that table linens, almost always white, bring. It also improves sound levels in the dining room and keeps the meal looking great for each seating. It costs money in procurement and dry cleaning and adds a minute to the table prep as the dining room turns over, but it's a key element of fine dining.
It was something that was clearly cut out of the new Napa Rose concept to keep costs down. They can call it "modern" or "sleek" all they want, but it's a cost cutting move pure and simple. Not sure how that jibes with their newly stated goal of earning a single Michelin star, when they are downgrading the service experience like this. Good luck to 'em!
It's also why the other fine dining restaurants in Anaheim's Resort District, namely the pricey steakhouses like Ruth's Chris, Morton's and Fleming's, all still use white linen tablecloths. They have a basic standard to uphold, and they know it.
Ruth's Chris Steakhouse, Harbor Blvd.
TP2000
Well-Known Member
Some Michelin starred restaurants are very casual, rustic even, and they do great culinary things. But it's not "fine dining".
Technically, a Michelin star is all about the food, but the service/ambiance naturally play a part. That the Napa Rose management also are trying to get 5 Stars from Forbes is more telling that they have lofty service goals, that may not be achievable with the budget constraints put on them by TDA.
Fine dining in the USA is full service, formalized dining. And white tablecloths are almost always used. Fleming's is the newest fine dining steakhouse in the Resort District, joining Ruth's Chris and Morton's from the 2000's, and while the Fleming's dining room is very modern stylistically, they still use white table linens.
It costs more in both supplies and labor, but it sets a clear standard. The Napa Rose had a cost cutting mission to cut out the white table linens they used for their first 25 years. Gotta keep the Sharp Pencil Boys in TDA happy!
PiratesMansion
Well-Known Member
Or it really is a trend industry-wide to be doing away with tablecloths regardless of how fancy the restaurant is, as other people are telling you.