California Grill at Disney’s Contemporary Resort closes Feb. 1 until late summer, when the beautiful space will reopen with new décor, a new kitchen and a new menu that’s already in the works. But Chef Brian Piasecki already has started to work on the new menu, which updates some of the restaurant’s classics, like the pork and polenta, which becomes “Pork Two Ways” with wood-fired tenderloin with goat cheese polenta, and braised lacquered pork belly with country applesauce.
And even though Yoshie is retiring, she was a wonderful mentor to the California Grill team, and sushi chefs will continue her legacy. Creative new tastes include the Spicy Kaza roll with tuna, shrimp and scallops with tempura crunch and fireball sauce; Japanese-style bone marrow with crunchy panko, sweet onion jam and beef tartare; and Sea Urchin Nigiri with mamanori (soybean paper), salmon roe and freshly grated wasabi root.
What may be the ultimate comfort food is the new 24-hour braised beef short rib with truffle whipped potatoes, vol-au-vent (puff pastry) with roasted vegetables and natural jus.
Chef Brian is just getting started. Stay tuned for more updates.
There is a line missing from the story. I read it 3 times to be sure. Yoshie is retiring. For those of us who do not know: Yoshie who?
I disagree with Lara and Jim (sorry)..I think that the reopening of the California Grill should have new, fresh and exciting dishes instead of the Filet with TeryiakiBBQ and chocolate lava cake that have been on the menu for years. As a regular to the California Grill, I completely trust Chef Brian to make the steak something great (lets remember the LeCellier mushroom filet was his creation too) and desserts always are great at CG..I feel confident that the newest offerings will be better than ever..So excited for “Late Summer”..(whatever that means..)
We had the opportunity to go to California Grill in 2011 and it was beyond fantastic! We had an amazing server, Walter, who helped us navigate our dining plan and helped us choose our meals. He made perfect choices for all 4 of us.
We were very disappointed to hear that the refurbishment will coincide with our next trip in April 2013 but we will definitely make it back to California Grill as soon as we can!
I agree with Jim. Those two items need to remain untouchable.
We ate here recently and loved the rock shrimp salad appetizer and the filet with the purple vegetable puree. Hope the rock shrimp and filet stay on the menu.
The Valrhona chocolate cake has been on the menu since the beginning. I hope that item and the oak fired filet if beef with Teriyaki BBQ remain. Those two items are awesome and have sacred status in our house. Thanks for the update and I hope it opens by late August too!
What part of summer qualifies as “late” summer? I’ll be down 8/20-28, hoping it will be re-opened by then!
That pork dish sounds oddly similar to one I had at Citricos a few years ago. It was delicious.
Looks delicious! It will be on my list for December!