No worries, the delicious bone-in rib-eye steak with signature Steakhouse 55 rub still is on the menu, but Chef Jason Martin is having fun with a new dinner menu that starts today.
A notable new addition is sustainable fish, which will change according to what’s available. This week it’s black cod, healthfully broiled, Chef Martin tells us. Next week, it might be wild halibut or hiramasa from Australia, giving him latitude to play with the menu.
Cold smoked ahi stays as a starter, but the popcorn-style rock shrimp goes, as does the broiled Portobello mushroom, making way for soy-glazed barbecue short rib, calamari with spicy aioli and our favorite – a charcuterie plate with American speck (pork), salametto, sopressata, olives and cornichons, which Chef Martin says is a favorite of his.
And while the famous “wedge” and Caesar salads stay, Martin has added a Steakhouse Salad with bacon, cucumber, tomato, red onion and smooth Tillamook Cheddar.
You can still find an array of delectable Angus steaks, herb-crusted rack of lamb, lobster tail, free-range chicken and salmon. (How about a 12-ounce filet?) Two new additions are a dry-aged bone-in New York strip steak and the Kurobuta pork porterhouse with roasted apples, a hefty 27 ounces on the bone.
Mac and cheese, a guest favorite that’s come and gone on the menu, becomes a menu mainstay, tempting us to stray from our favorite Chef’s Potato Stack Au Gratin with countless layers of thinly sliced potatoes baked in decadent butter and cream.
For sweet endings, there are two new tastes: a moist 24-layer chocolate cake with layers of milk chocolate, dark chocolate and Nutella, and a root beer float with a shot of root beer and a root beer- flavored baked Alaska, a new twist on an American classic. We’ve tried the 24-layer cake and can attest that it’s worth every calorie. And best with a glass of cold milk.
The “55,” by the way, is an ode to 1955, the year Disneyland park opened, an era when a night on the town was a glamorous experience. Most of the servers, as well as Chef Martin, are sommeliers, and they happily will offer a taste or two or offer a vintage from the award-winning selection. When he’s not too busy in the kitchen, Chef Martin said he enjoys a visit to the restaurant’s wine cellar with guests.
Breakfast, too, is a relatively new addition to Steakhouse 55. It’s a relaxing way to start the day, with a latte or cappuccino – or maybe a hot chocolate with whipped cream. Specialties such as buttermilk pancakes with warm Bananas Foster or French toast with warm berries are an indulgent way to start the day, or fill up on eggs Benedict, omelettes, huevos rancheros or a hearty breakfast burrito.
Splurge with the 7-ounce Angus steak and eggs, or behave with granola, yogurt and fruit or the Smoked Salmon and Bagel platter.
For kids, Mickey-shaped pancakes, scrambled eggs or favorite breakfast cereals are on the menu.
Steakhouse 55 is located at the Disneyland Hotel and is open daily for breakfast and dinner. For reservations, call (714) 781-DINE.