From Fine Dining to Fast Casual,
New Restaurants Play a Starring Role at Disney California Adventure Park
ANAHEIM, Calif. – Food plays a starring role in new restaurants along Buena Vista Street and in Cars Land at Disney California Adventure park, with six fast-casual restaurants and a new premier dining spot. “The diverse cuisine really tops off the guest experience,” says Chef Ed Wronski, director of food and beverage concept development for Walt Disney Parks & Resorts.
Along Buena Vista Street
Carthay Circle Restaurant and Lounge
- Signature dining at the Carthay Circle Restaurant upstairs (200 seats indoors, 56 seats on the terrace), with a 68-seat lounge downstairs. Hours 11 a.m.-10 p.m.
- Open for lunch and dinner with a market-inspired menu created by Andrew Sutton, executive chef for Napa Rose and the Carthay Circle Restaurant, with Chef de Cuisine Gloria Tae running the kitchen.
- Menu includes five varieties of sustainable fish, both wild and farmed, in dishes such as sushi-grade yellowtail, grilled with jerk spice and topped with tropical salsa, and Sierra Golden trout roasted with couscous, lemon and oil. Lunch menu includes udon noodle bowl with red Thai curry broth and Angus burger with Tillamook cheddar cheese.
- Features hand-crafted cocktails, California beers from smaller breweries, wines from around the world with a strong focus on California vineyards, and lounge cocktails based on popular drinks from the 1930s including martinis and classic punches.
- Spanish Colonial Revival architecture, inspired by the original Carthay Circle Theatre in Los Angeles where “Snow White and the Seven Dwarfs” premiered in 1937. Features include custom tiles, custom plaster finishes, ornate woodwork.
- Each guest who orders an entrée and an appetizer, or an entrée and a dessert, will receive a ticket to a center-stage viewing area for the nighttime spectacular, “World of Color.”
- Reservations are recommended: 714-781-DINE.
Fiddler, Fifer & Practical Cafe
- Quick-service and bakery with 134 seats inside, 44 outside with a view of Carthay Circle
- Open daily for breakfast, lunch and dinner. Breakfast includes cinnamon rolls with cream cheese icing, pastries and hot breakfast sandwiches
- Showcases Starbucks coffee drinks, with baristas in 1920s-inspired attire.
- Signature sandwiches with kettle potato chips, including roast beef and cheddar, turkey Reuben, paneer and roasted vegetable, and salami with olive tapenade.
- Two house soups daily, such as vegetarian cream spinach, chicken tortilla, lentil, Portobello barley, hearty meat stew, classic chicken noodle, vegetable minestrone with pasta, and cheesy enchilada
Clarabelle’s Hand-Scooped Ice Cream
- Hand-scooped ice cream in waffle cones, sundaes (hot fudge, mocha, mint, strawberry)
- Chocolate-dipped ice cream bars (milk or dark chocolate)
- Fruit and beverage kiosk with whole and cut fresh fruits, bottled water and juices, and soft drinks
- According to Disney legend, Walt Disney created Mickey Mouse on a train trip from New York to Los Angeles in March 1928. He called his creation Mortimer Mouse, but wife Lillian objected, saying Mortimer was too formal. So Walt changed it to Mickey.
Cruising through Cars Land
STRAWBERRY-RHUBARB PIE -- Flo's V8 CafŽ will serve house-made, single-serving pies include strawberry-rhubarb, apple-cheddar, chocolate mud, blueberry-peach and cherry, created by Disneyland Pastry Chef Jean-Marc Viallet.
Flo’s V8 Cafe
- Full meals at a quick-service counter, with seats for 300
- Open for breakfast, lunch and dinner daily
- Inspired by vintage roadside restaurants along historic Route 66, specialties include rotisserie pork loin, citrus turkey and New York strip loin. Signature “veggie-tater bake” is Chef Sean Layne’s vegetarian version of classic shepherd’s pie.
- House-made, single-serving pies include apple-cheddar, strawberry-rhubarb, chocolate mud, blueberry-peach and cherry, created by Disneyland Pastry Chef Jean-Marc Viallet.
- Beers served are Racer 5 IPA and Red Rocket Ale from Bear Republic Brewing Co. in Healdsburg, Calif.
- California wines by the glass include Fess Parker Riesling, Silverado Chardonnay, Chappellet Mountain Cuvee Cabernet Sauvignon and Eppa Superfruit Red Sangria.
- Boasting “the finest fuel in the 50 states,” Flo’s caters to the growing number of Route 66 visitors and race fans coming to Radiator Springs, with a “showroom” dining area that overlooks the Radiator Springs Racers attraction.
- The cafe also is home to Flo’s personal memorabilia, collected during her glamorous career as a singer with the Motorama Girls.
Cozy Cone Motel
- Quick-service, open for breakfast, lunch and dinner daily, with 56 seats outdoors
- Inspired by vintage “wigwam” hotels along Route 66, each of the five teepees offers cone-themed treats.
- Cone Number 1 offers churro bites with cinnamon-chocolate sauce, cinnamon-spiced hot cocoa and Ramone’s Pear of Dice Soda made with dessert pear syrup, mojito syrup and Sprite.
- Cone Number 2 features soft-serve ice cream and “route” beer floats.
- Cone Number 3 offers savory bites all served in edible bread cones, such as a bacon-scrambled egg cone for breakfast, chicken verde or chili “cone” queso for lunch and dinner. Specialty beverages are Fillmore’s Fuelin’ Groovy Ades, all-natural lemonade with wild berry foam, or pomegranate limeade with lemon-lime foam.
- Cone Number 4 serves pretzel bites with cheesy sauce and Red’s Apple Freeze, a fat-free, frozen concoction with apple juice, toasted marshmallow syrup and passion fruit-mango foam.
- Cone Number 5 features two flavored popcorns daily, such as dill pickle and sweet & spicy. Other flavors include bacon and cheddar, nacho cheese, salt and vinegar. Specialty drink is Doc’s Wild Grape Tonic (Sprite with wild grape syrup and wild berry foam).
- As the story goes, the Cozy Cone Motel becomes home to Sally’s Snack Cone-anza when all the fans flock to Radiator Springs for the big races.
- Fruit and beverage kiosk with fresh whole and cut fruits, bottled water and juices, and soft drinks.
- Radiator Springs’ resident hippie, Fillmore, offers a variety of healthy snacks to visitors at his tie-dyed geodesic dome.