out and about: club 33 october 2025

I recently had the opportunity to join a friend for dinner at disneyland’s iconic (and exclusive) club 33. And can I just tell you? As a life long disney fan, it was everything I had hoped it would be (and more).

All the details were amazing and so well thought out. From walt’s first (and only talking) animatronic - yes! the vulture, to the bathrooms (no pictures allowed), to the personal disney artifacts scattered about. Not only do you feel immersed in disneyland culture, you feel the history and importance of the club itself.

french 75

prickly pear lemonade

Got to love the 33 everywhere. It’s like the club has an entity all of its own.

And who would I be if I didn’t order my most favorite cocktail when I spotted it on the menu.

ceviche of kingfish: leche de tigre, rice crisps

sylvaner, justin boxler, alsace, france 2022

This ceviche was so good. Bright and clean flavors that didn’t over power the fish, and the rice crisps were the perfect crunch element. Just enough heat in the leche de tigre, without overpowering the freshness of the fish.

heirloom tomatoes: cucumbers, feta, pistachio

rose, grenache, a tribute to grace, santa barbara county, california 2023

Is it just me? Or are tomatoes and pistachios the new perfect pairing? It was the duo of summer, and I even have my own version coming to the site soon.

house made parker rolls

The amount of herby, buttery goodness in these rolls was unreal. And this is from people who didn’t want to fill themselves up with bread, but couldn’t stop themselves

diver scallop: almond, lemon, tomato confit

chardonnay, domaine de la meuliere, les fourneau 1 er cru, chablis france 2022

Talk about a perfectly cooked scallop and this is what comes up. I especially loved the almond tomato confit combo creating the right balance between tart, crunch, and creaminess.

colorado lamb roulade: honey lavendar marinade, summer pole bean salad

nebbiolo, gd vajra, albe, barolo, italy 2020

How cool is it that they frenched the pole beans. Frenched of course being my personal favorite way to prepare and eat green beans of any iteration.

And the color of that lamb? Lavender?

They are up to some fun things in the 33 kitchen I’ll tell you.

squash blossoms: brentwood corn, golden chanterelles, red pepper

sauvignon blanc, gamble family, napa valley, california 22

And here is where our waiter/sommelier surprised me by not bringing the above paired wine, but a pinot. Apparently he, “likes to go off book,” lol.

And I know what you’re thinking. Squash blossoms with red? But yes, it worked. And very very well I might add. And those squash blossoms? So so good. Perfectly crips on the outside and delicately creamy on the inside.

new yourk steak: bone marrow potato velvet, scallion-lemon sauce

cabernet sauvignon, morlet, les petits, napa valley, california 2019

How good does that steak look. Like seriously and perfectly cooked. And who doesn’t want a dish of steak and potatoes? With marrow? I’m in.

lime semifreddo: melon citrus soup, vanilla bean chantilly

sauternes, chateau suduiraut, bordeaux, france 2011

And this is where my “off book” sommelier had my heart. He asked what pairing I would like? Sweet? Not sweet? And that dear man walked out with a glass of sparkling rose, because “it goes with everything.” See? I’ve been right this whole time.

Also, the semifreddo was the perfect dessert to have after a multiple course menu and before heading to the oogie boogie bash without feeling overly full.

Light, but with an amazing palate hit. And melon soup? Always been a favorite of mine.

peach almond cake: goat cheese mousse, blackberry sauce

late harvest viognier, paul lato, dream factory, bien narciso vineyard, santa maria valley, 2020

Almond cake is totally underrated, and should always be accompanied with peaches and blackberries. Fun fact - did you know that almond extract is actually made from apricot and/or peach pits and not almonds? So this pairing really makes sense.

All together a perfect meal, that completely lived up to the expectation and reputation. No disappointment here. I would eat here again and again just for the food and wine quality. But the historic disneyland connection? Makes it a priceless experience.