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.
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