The Carthay Circle Restaurant will be opening in Disney California Adventure on June 15th, 2012, and you can now make reservations!
And, remember — guests dining at Carthay Circle Restaurant are eligible for complimentary, center-stage viewing for “World of Color.” See details at the end of the post!
The story of the restaurant is set in 1937, on the evening “Snow White and the Seven Dwarfs” premiered at Carthay Circle Theater! The menu will reflect this time period — with a modern twist, of course! You can see some gorgeous photos of the outside of the restaurant here.
Developed by Executive Chef Andrew Sutton from Napa Rose, and executed by Chef de Cuisine Gloria Tae — also from Napa Rose — the menu will reflect seasonal flavors and Southern California cuisine.
Carthay Circle Lounge
What I love is that there will be, essentially, two public dining options at Carthay Circle: a Carthay Circle Lounge downstairs, serving quick meals, shared plates, wine, craft beer, or handcrafted seltzer sodas with muddled fruit; and the larger restaurant upstairs, which will be taking reservations.
This way, if you just need a bite to eat but would like to relax in a more upscale environment (or if junior has finally decided to nap and you need to be somewhere somewhat quiet and air conditioned for a while), you can simply walk into the Carthay Circle Lounge for tapas and a great drink.
The Lounge menu is divided into Bites, Rolls, Snacks, Small Plates, and Finger Desserts, served in a place to “relax, share and have fun,” Chef Sutton says. Tastes range from hot shrimp with a chilled spicy tomato shooter to duck confit sliders with apricot conserve, watercress, crisp onions, and Taleggio cheese.
If you’d like a longer, larger meal, plan on heading upstairs to the Restaurant!
Carthay Circle Restaurant
And you can take a peek at the decor of the restaurant here. It’s upscale, yet still comfortable.
But guests will definitely be made to feel special: “Upon arrival, guests are greeted downstairs and escorted up the graceful staircase or by elevator to the restaurant,” says Joy Cushing, restaurant manager. Wow; sounds very [Read more…]