We got there at 11:30 on a Tuesday in March and had no wait and didn't need reservations. We were the first people to be seated. But it may be a good idea to call ahead because the place filled up quickly. Our server was super friendly. He talked to us about the food, wine, and our trip. There are... More

Maybe we had incredibly high expectations for this place, or maybe I already had a set vision of what I thought it should be....I don't want to say it was a let down...I guess it just met my expectations in a different way than I imagined. The grounds are really beautiful, and if you're here for a cooking course, I... More

Went on a special occasion to the CIA. S.O. was treating as a sweetheart date. The review is mixed. The ambiance was fun, the mussels tasty but the risotto was a salt lick. As they say, "You can always add more salt but you can't take it back." The students forgot that rule. Considering we love salt and use flavored... More

We had lunch here as dinner reservations were too hard to get last minute. They do not have a separate lunch menu, so we made the best of it and had a fabulous multi course dinner - 3 small appetizers, salad with pork bellies, filet mignon, and creme brûlée along with wine pairings. Everything was delicious and the price was... More

From your culinary experts...Whether in New York or California, The Culinary Institute of America is simply the best. Our visit to Greystone was with no exception - Benissimo! My bronzino was done perfectly and of course being in Nappa Valley the selection was beyond the ordinary. Our visit with the head chef from Italy brought back memories of when our... More

The experience is well worth theprice. The wait staff was excellent in offering suggestions for food pairings. We were allowed plenty of time to enjoy and savor each course. The experience was worth the price. Only negative had to do with how the appetizers are served- as one for the table but not enough for each person to try. More

Went with friends, had lower expectations, was pleasently surprised. Staff is somewhat elitest, with exceptions. Requested to sit on terrace, can be bothered by insects and wind, location is sheltered. Enjoyed lunch, had a Bouilabaisse with a curry based sauce. Exceptional-- scallops, white fish, shrimp with a touch of ginger & curry, not overpowering. Bread is alacarte, very good but... More

What an amazing building, amazing yound chefs and food professionals. The atmosphere at lunchtime was buzzing. Had sea bass - wow! More

We visited the Culinary Institute of America as members of a large banquet group. The staff served 350 guests an OUTSTANDING banquet. Consdiering what they did for 350 people I can't wait to see how thet handle regular restaurant patrons. The restaurant is on our must visit list for return visits to the Napa Valley . . . and we... More