In the upscale Grand Californian Hotel, Napa Rose is the first really serious (read: on "foodie" radar) restaurant at the resort. Its warm and light dining room mirrors the Arts and Crafts style of the hotel, down to Frank Lloyd Wright stained-glass windows and Craftsman-inspired seating. Executive chef Andrew Sutton was lured away from Napa's chic Auberge du Soleil, bringing with him a wine-country sensibility and passion for fresh California ingredients and inventive preparations. You can see him busy in the impressive open exhibition kitchen, showcasing specialty items like Sierra golden trout, artisan cheeses from Humboldt County and the Gold Country, and the Sonoma rabbit in Sutton's signature braised mushroom-rabbit tart. The tantalizing Seven Sparkling Sins starter platter (for two) features jewel-like portions of foie gras, caviar, oysters, lobster, and other exotic delicacies; the same attention to detail is evident in seasonally composed main-course standouts like grilled yellowtail with tangerine-basil fruit salsa atop savory couscous, or free-range veal osso buco in rich bacon-and-forest-mushroom ragout. Leave room for dessert, to at least share one of pastry chef Jorge Sotelo's creative treats. Napa Rose boasts an impressive and balanced wine list, with 60 by-the-glass choices (and 40-plus sommeliers, the most of any restaurant in the world). Outdoor seating is arranged around a rustic fire pit, facing a landscaped arroyo and California Adventure's distinctive Grizzly Peak. Tip: My favorite place to sit is at the counter facing the exhibition kitchen. Also, you can skip all the pomp and circumstance of a full sit-down meal by dining at the restaurant's lounge, which offers full menu service.