Os 50 melhores restaurantes familiares em Napa (2024)

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Yikes! Corona has hit this place hard. Dramatic decline in quality of service, taste, and presentation compared to our last visit just a few years ago. Simple yet somehow still redundant menu lacked any sort of culinary inspiration and the plate presentation was simply non-existent. Service was atrocious with innumerable failures throughout the meal. I think this will be our last visit to what was, previously, a mainstay of Napa. With all the competition in the area, why in the world would we give them another shot after how bad it was?

This review is for the Chuck Williams Culinary Arts Museum.We went on a weekday. The museum is upstairs and it is free to visit, open daily 11-5. If you have a foodie or a baker in your family, this is a really fun place to visit. All kinds of kitchen gadgets from bowls, to molds, spoons, ovens, choppers, etc. It was interesting to see how things have changed over the years and how some items are almost identical to the day they were invented.They also hold classes, events, and weddings at this facility. Check their website for more info.

(Tradução do Google) Publicando retrospectivamente esta avaliação quando fomos à CIA na Copia pela última vez durante seus especiais de pizza. Fomos para a noite de pizza napolitana e foi absolutamente maravilhoso. Esta foi uma das melhores experiências de pizza que tive aqui. A massa estava saborosa, as coberturas estavam no ponto e, no geral, foi bem apresentada. Eu sou uma pessoa do tipo pizza da velha escola, então minha favorita era a margarita das três. Há algo na simplicidade que realça a qualidade dos ingredientes para mim. Adorei a experiência e definitivamente voltaria para mais!(Original)Retrospectively posting this review as we went to the CIA at Copia last time during their pizza specials. We went for the Neapolitan pizza night and it was absolutely wonderful. This was one of the better pizza experiences I've had here. The dough was flavorful, the toppings were on point, and it was overall nicely presented. I'm an old school pizza type of person, so my favorite was the margarita out of the three. There is just something in the simplicity that brings out the quality of the ingredients for me. Love the experience and would definitely come back for more!

Was here for a conference, the chefs prepared quite a few dishes, overall the staff was phenomenal, organized. The gift shop is open for everyone and they frequently have discounts on certain items/groups of items. Check out the clearance section in the corner. The staff working it is super friendly and will guide you as much as possible about the items for sale. They have a coffee shop outside, a great fork sculpture made of forks, and you can see the garden area where they get many of their foods. Parking for the institute is technically across the street from the actual institute, otherwise the lot is shared with Oxbow Market.

Decent food. Friendly service. Their brunch portion is big. But price is reasonable. Highly recommend.

I had a work event there and was so impressed by the staff and beauty of the venue at CIA. The food was also delicious!

(Tradução do Google) Minha equipe e eu visitamos o Grove at Copia após as reuniões do dia, totalizando um grupo de 11 pessoas. O processo de reserva foi simples, exigindo um cartão de crédito. Nosso garçom, Colin Maher, começou um pouco difícil quando solicitamos que alguns membros pedissem um menu separado, em vez de optar pelo jantar em estilo familiar. Felizmente, ele e o pessoal da cozinha concordaram, permitindo que alguns de nós fizéssemos pedidos individualmente. A lista de vinhos era decente, com preços razoáveis, tanto em copo quanto em garrafa.Apesar disso, a comida era bastante normal. Pedimos uma variedade de pratos, incluindo Focaccia de massa fermentada de grãos mistos, cogumelos ostra crocantes, azeitonas Gaeta e Castelvetrano aquecidas, legumes em conserva, burrata Belfiore, Insalata Mitsticanza, Rockfish e amêijoas Manila, Flannery Beef Zabuton, sopa de nabo e caranguejo, macarrão primavera , entre outros. Infelizmente, a salada estava exagerada, resultando em uma textura encharcada. A sopa, as azeitonas, a burrata e a focaccia foram consideradas os itens mais saborosos que comemos - o resto foi, na melhor das hipóteses, mediano. Terminamos a refeição com sobremesas, vinhos de sobremesa e café.Curiosamente, nosso servidor Colin terminou a noite com uma nota melhor, exibindo gentileza e gentileza. Apesar do cenário e do ambiente encantador do restaurante, não estou inclinado a retornar à CIA ou recomendá-lo a colegas que visitam Napa. Embora tenhamos perdido a oportunidade de visitar os jardins devido à nossa reserva noturna, eles pareciam muito bonitos pelo que pudemos ver.(Original)My team and I visited the Grove at Copia following our day's meetings, totaling a party of 11. The reservation process was straightforward, requiring a credit card. Our server, Colin Maher, started off a little rough when we requested for a few members to order from a separate menu instead of opting for the family-style dining. Fortunately, he and the kitchen staff agreed, allowing some of us to order individually. The wine list was decent with reasonable pricing, both by the glass and bottle.Despite this, the food was rather unremarkable. We ordered an assortment of dishes including Mixed Grain Sourdough Focaccia, Crispy-Baked Oyster Mushrooms, Warmed Gaeta and Castelvetrano Olives, Pickled Garden Vegetables, Belfiore Burrata, Insalata Mitsticanza, Rockfish and Manila Clams, Flannery Beef Zabuton, turnip and crab soup, pasta primavera, among others. Disappointingly, the salad was overdressed, resulting in a soggy texture. The soup, olives, Burrata, and Focaccia were agreed upon as the tastiest items we had - the rest were average at best. We rounded off our meal with desserts, dessert wines, and coffee.Interestingly, our server Colin ended the evening on a better note, exhibiting both graciousness and kindness. Despite the enchanting restaurant setting and ambiance, I'm not inclined to return to the CIA or recommend it to colleagues visiting Napa. Whilst we missed out on visiting the gardens due to our evening reservation, they appeared to be quite beautiful from what we could see.

We were not impressed with our dinner especially when we were told that it will be "family style"! We were not given a choice to be served individually! BTW, automatic 23.5% gratuity charge for our group of 12. Each couple paid $259.75!! The service and food was ok but not for the price! Do not recommend !! Go elsewhere!

(Tradução do Google) Veio para a série de chefs convidados ex-alunos da CIA. A comida foi preparada na horae delicadamente temperado. Houve um pouco de confusão com minha restrição alimentar, mas o gerente lidou com isso muito bem.(Original)Came for the CIA alumni guest chef series.The food was freshly preparedand delicately seasoned.There was a bit of a kerfuffle with my dietary restriction but the manager handled it very well.

We visited CIA at Copia during our girls weekend. I’ve been to the original location so was excited to try this one out!We ordered the focaccia to start with and love the simple sourdough.We each got pasta dishes as we had been wine tasting throughout the day. I will warn people this place is for elegant, light, delicious food. If you are looking for quantity and mediocre, you are in the wrong place. The gnocchi was so light in a green sauce. Perfect al dente. The fettuccine was surprisingly light with a red sauce that you can tell was from scratch and had the sun dried tomatoes flavor. The ravioli was an awesome play on an Asian soup, clear broth, floating ravioli with thinly sliced asparagus!We got the cheesecake and the tiramisu for dessert. The Tiramisu was dry…more of a cake. The cheesecake was light and marinated cherries perfectly added some fruit to it! Highly recommend for a lighter side of delicious food!

(Tradução do Google) Que surpresa feliz visitando este lugar. O cenário é convidativo, com tetos altos e muita luz. Eles têm uma parede que é o hall da fama do vinho com placas de pessoas famosas do mundo da vinificação, e um museu de culinária que foi inesperadamente interessante e divertido, e uma bela loja de presentes com ofertas inusitadas e de alta qualidade para quem cozinha ou como presente. para amigos ou familiares que gostam de cozinhar. Eles também têm uma degustação de vinhos muito legal que é automatizada (você paga com cartão de crédito, escolhe uma bela taça e depois seleciona o tipo de vinho que deseja experimentar e a quantidade que deseja e um dispensador serve para você). Bela área de estar nas proximidades. Não jantei lá, então não posso falar sobre isso (mas tem que ser bom). De qualquer forma, parada divertida antes ou depois do Oxbow, ao lado.(Original)What a happy surprise touring this place. The setting is inviting with high ceilings and lots of light. They have a wall that is hall of fame of wine with plaques for famous people in the winemaking world, and a culinary museum which was unexpectedly interesting and fun, and nice gift shop with unusual and high quality offerings for anyone who cooks or as a gift for friends or family who like to cook. They also have a very cool wine tasting set up which is automated (you pay with a credit card choose a nice glass and then select the type of wine you’d like to try and the amount you’d like and a dispenser pours it for you). Nice seating area nearby. Didn’t have dinner there so can’t speak to that (but it’s got to be good). Anyway, fun stop before or after Oxbow next door.

We just had dinner at CIA Copa , a teaching restaurant .I understand that a learning facility such as this will experiment with various foods, combinations, spices and techniques. However, the caveats that come with this type of operation are:1 - Prices should be lower than other restaurants with experienced chefs who have already been through the learning curve.2 - Recipes need to be evaluated by peers in. the industry. local chefs and restaurateurs should be invited on a regular basis to sample new dishes and provide feedback so new chefs can learn from experienced ones.3 - Finally, at the end point of service, patrons need to have the opportunity to provide feedback for their experience of food and service.All of these implementations will facilitate learning and hone the talents of up and coming chefs.Our experience.The waiter was very attentive and courteous.We started with Focaccia which was good.The crispy baked oyster mushrooms with paprika fava shoot lime vinaigrette was overcooked ,over spiced,dry and unedible.We sent them back.The bone marrow was ok, although some bones were undercooked bieing cold and solid inside and under seasoned.We did get a replacement dish.EntreeThe Lion's mane mushroom carrot puree, truffle porchini was good.The steak was cooked perfectly and the roasted cauliflower was very good as was the side of escarole.Gnocchi were tough with arugula hazel pesto sauce being to bitter for our taste.Salad was good but oversalted .Overall this was a disappointing meal. We will not be returning.

CIA at Coupa is an absolutely beautiful facility! First class in architectural layout, unique artwork, the museum, the student kitchen and even fresh grown herbs.Myself and my family had dinner at Coupa and this is where my disappointment lies. The food was not at all bad; however, all things considered, the food should have been much, much better. Two of three steaks were room temperature on arrival. The bruschetta was served not with basil pesto but with spinach pesto. (Admittedly, the menu may may have stated Spinach Pesto, but not what we expected.)Both were disappointing considering the ambiance and reputation I would expect from CIA.I will try again as the menu did look quite good. I hope I can provide a better rating next time.

(Tradução do Google) A refeição foi boa. Saboroso, legumes frescos do jardim, bela apresentação. Mas outras coisas foram decepcionantes. Éramos um grupo de 7 pessoas. Estávamos sentados em uma mesa para 8 pessoas. A mesa estava boa, mas os assentos eram em bancos de piquenique. A refeição e os pratos foram elaborados para ser uma experiência gastronômica que levará mais de uma hora; depois de cerca de 90 minutos, a maioria de nós se sentiu desconfortável. Quando chegamos, havia várias mesas vazias e permaneceram vazias. Teríamos ficado muito mais confortáveis ​​em cadeiras. 2 mesas para 4 poderiam ter sido unidas. Parecia que os garçons trabalhavam em equipes. Nossos copos de água estavam sempre cheios. Durante toda a refeição, o serviço foi dolorosamente lento. Gosto de uma refeição bem ritmada, mas 30 pratos entre os pratos é um pouco longo. Chegaram à mesa pratos que já haviam sido servidos, pratos que os garçons não tinham ideia de quem pediu o prato. Quando a sobremesa chegou, estávamos com dores nas costas. Perguntamos se a sobremesa poderia ser embalada para viagem. 2 das 3 sobremesas oferecidas não puderam ser retiradas porque continham sorvete / sorvete. Estávamos todos esperando uma refeição maravilhosa e falaríamos sobre como ela era ótima. Não teremos essa conversa.(Original)The meal was good. Tasty, fresh from the garden veggies, nice presentation. But, other things were disappointing. We were a party of 7. We were seated at a table for 8. The table was fine, but the seating was on picnic benches. The meal and courses are designed to be a dining experience that will take more than an hour, after about 90 minutes most of us were uncomfortable. When we arrived, there were a number of tables that were empty, and remained empty. We would have been much more comfortable in chairs. 2 tables for 4 could have been pushed together. It appeared as though the wait staff worked as teams. Our water glasses were always filled. Throughout the meal the service was painfully slow. I enjoy a well paced meal, but 30 between courses is a bit long. We had dishes come to the table that had already been served, dishes the waitstaff had no idea who ordered the dish. By the time dessert rolled around, we had aching backs. We asked if dessert could be packaged to go. 2 of the 3 desserts offered could not be taken out as they contained ice cream/ sorbet. We were all expecting a wonderful meal that we would talk about how great it was. We won’t be having that conversation.

Food was so delicious.I especially enjoyed their burger. Buns were fresh and soft. Meat was perfectly cooked. Vegetables on it were refreshing as well.I was sitted inside since outdoor tables were all full. I highly recommend requesting outdoor sitting when making a reservation.

A well manicured program, organized, with instruction by skilled chefs in a state of the art kitchen. Very happy to have met and worked with the Chef’s team this week cooking the 4 day Boot Camp menu. Little to no food wasted, they made stock from what we didn’t use; then we used the stock.Cut and cooked from the Copia culinary garden. They want you to be engaged in the daily program, they want you to communicate with your classmates, the family meal at the end is such a great time. Please bring your happy self, and keep your bossy, controlling self elsewhere. It’s fun, I learned and used professional equipment.

(Tradução do Google) Estávamos muito entusiasmados com o jantar com a família e amigos e fizemos uma reserva para 11 pessoas. Consideramos o menu com preço fixo, mas decidimos fazer a refeição de 4 pratos para que cada um pudesse escolher o seu. Embora tenha sido fácil fazer uma reserva e atualizar o horário, tivemos muita dificuldade em entrar em contato com o restaurante, apesar de ligar durante o horário de funcionamento e deixar várias mensagens de voz. Normalmente, isso não seria digno de nota, exceto que a equipe da frente da casa fez questão de dizer que eles tiveram problemas para entrar em contato comigo, mas só ligaram uma vez, não deixaram mensagem de voz e não atenderam o telefone para o outro. Ligamos 5 vezes durante o horário de funcionamento.Dado o tamanho do nosso grupo, pudemos experimentar todos os pratos do menu fixo. Alguns eram estelares, incluindo a salada de pepino e o prato de macarrão com medula óssea. O tamanho das porções era muito generoso, mas acabamos não terminando a maioria dos pratos porque não eram equilibrados. Alguns pratos não tinham sal, enquanto outros eram extremamente salgados. Alguns dos sabores eram muito acentuados ou sobrepujavam o resto do prato. Por exemplo o pesto no nhoque era muito ácido e tinha um azeite muito jovem e saboroso que tomou conta do prato. Uma das massas de medula óssea do nosso grupo tinha um grande pedaço de pimenta que a fez sair do restaurante para tossir lá fora. Porém, meu mesmo prato estava delicioso, destacando a inconsistência dos pratos. O bife, que custava US$ 60 a mais, estava cozido demais. Pedimos mal passado e, embora lindamente apresentados, apenas as 2 fatias do meio tinham um toque de rosa, enquanto todas as outras peças foram cozidas. Para as sobremesas, o tiramisu de morango ficou excessivamente doce com a geléia / purê e ficou menos com dedos de senhora e mais com um bolo em camadas. O merengue da sobremesa de pêssego tinha uma casca muito dura que exigia muita força para quebrar. Os pêssegos estavam maravilhosos, mas novamente os molhos eram excessivamente doces.Estávamos muito entusiasmados com esta refeição e esperávamos uma experiência incrível. Embora entendamos que é um local de aprendizagem, não parecia que os pratos fossem provados antes de serem servidos e ninguém perguntou como estava a nossa refeição. Havia muitos funcionários, mas ninguém verificava a qualidade da comida. Acabou sendo uma refeição muito tranquila, que eles mencionaram quando estávamos fazendo a refeição de 4 pratos e pedimos o bife. No entanto, mais de 3 horas foram um pouco demoradas, com uma pausa prolongada antes da sobremesa. Dado o preço da refeição e a maravilhosa reputação da escola e do restaurante, saímos decepcionados com a experiência geral e a qualidade, apesar de alguns momentos brilhantes.(Original)We were very excited for our dinner with family and friends and made a reservation for 11. We considered the prix fixe menu but decided to do the 4 course meal so that everyone could choose their own. While it was easy to make a reservation and update the time, we had a very difficult time getting in touch with the restaurant despite calling during open hours and leaving multiple voicemails. Normally this wouldn’t be worthy of noting except that the front of house staff made a point to say that they had trouble getting in touch with me but had only called once and left no voicemail and didn’t pick up the phone for the other 5 times we called during operating hours.Given the size of our party we were able to try every dish on the set menu. Some were stellar including the cucumber salad and the bone marrow pasta dish. Portion sizes were very generous, but we ended up not finishing most dishes as they weren’t balanced. Some dishes lacked salt, while others were extremely salty. Some of the flavors were very sharp or overwhelmed the rest of the dish. For example the pesto on the gnocchi was very acidic and had a very young and flavorful olive oil that took over the dish. One of our party’s bone marrow pasta had a large clump of pepper in it that caused her to leave the restaurant to cough outside. However, my same dish was delicious, highlighting the inconsistency in plates. The steak, which was an extra $60, was overcooked. We ordered medium rare and while beautifully presented, only the 2 middle slices had a hint of pink whereas all other pieces were cooked through. For the desserts, the strawberry tiramisu was overly sweet with the jam/puree and was less lady fingers and more of a layered cake. The meringue in the peach dessert had a very hard shell that required significant force to crack. The peaches were wonderful but again the sauces were overly sweet.We were very excited for this meal and looked forward to an amazing experience. While we understand it’s a learning facility, it didn’t seem like dishes were tasted before being served and no one asked how our meal was. There was plenty of staff but no one checked in on the quality of the food. It ended up being a very leisurely meal, which they mentioned as we were doing the 4 course meal and had ordered the steak. However, over 3 hours was a bit lengthy with an extended pause before dessert. Given the price of the meal and wonderful reputation of the school and restaurant, we walked away disappointed at the overall experience and quality despite some shining moments.

500 1st St, Napa, CA 94559, USA•https://www.ciaatcopia.com/?utm_source=gmb&utm_medium=organic•(707) 967-2500•Tips and more reviews for CIA at Copia (The Culinary Institute of America at Copia)