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14 Reviews
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A Hidden Gem
We explored the CIA at Copia after exploring Oxbow Market and lunch at Gott's Roadside. I love the CIA at Greystone, and we hadn't visited this spot. What a treasure. The restaurant wasn't open, good thing since we had just eaten at Gott's. But we explored the store and made our way upstairs to the Chuck Williams of Williams Sonoma fame Culinary Museum. Wow! This museum is great for any foodie. There is so much history in the museum. From butter churns, to old style pressure cookies there is every type of antique to modern kitchen utensil or appliance. We had so much fun exploring all the displays and even remembered having some of the pieces in our childhood homes. Once you have explored the inside, take a stroll through the beautiful culinary garden. This was a hidden gem that we didn't expect but loved every minute. It is absolutely well worth a visit.
Be the first to ReplyGreat location and Experience
This was a really nice experience - the grounds are really beautiful and interesting and we enjoyed sitting outside by the Fire for dinner. The rib appetizer was really really good and the Pasta and Duck outstanding. Really nice service and wine selection. The only thing we didn’t love that evening was the dessert - it was okay. It is well priced and a fun experience - we would go back again
Be the first to ReplyThe CIA at Copia has it all- Great food , great wine , great staff
Our food was so great and the staff was phenomenal. The crab cake starter was melting in your mouth. The other dishes were Salmon and Rissito. I can't say enough of great experience. We were lucky enough to get to the restaurant early and sit at the bar. Our bartender was amazing, she provided great conversation. The bonus is the cooking museum on the 2nd floor- free for all
Be the first to ReplyA long time dream come true
We had Sunday Brunch here and having always wanted to attend CIA it was a dream come true. Our food was so great and the staff was phenomenal. The crab dip starter was melt in your mouth and the French Toast was out of this world. After we took a tour of the kitchens...met the Bread maker who invited us to try his fresh baked cherry chocolate nip bread. What a treat.
Be the first to ReplyBrunch on the patio
What a great spot to grab a quick bite. While their menu is limited everything is fresh and amazing. You are sitting on the patio overlooking the gardens of the CIA which provide many of the herbs, veggies and florals for the meals prepared at the restaurant. We had the eggs Benedict served with fresh grilled snow peas from the garden. YUM! Our meal took a bit longer than expected and our waiter brought us a fresh glass of bubbly to make the wait better. It was perfect. Browsing the gardens is fun and the museum & gift shop have lots of unique goodies. We loved our morning there at the CIA.
Be the first to ReplyStunning kitchen, fun time but poor quality course prep.
I recently took a class in French sauces. I was very excited to attend the class, however I felt the level of polish in the class preparations was lacking. Considering the cost of the class and the reputation, I was expecting more. The kitchen was stunning, the people were friendly and I had a good time. The thing that took me back the most was that none of the recipes we prepared were good as written. The class divided into 5 groups of three and each group complained about a troublesome deviation from the recipe. These were not of the order of a dash of lemon or add more pepper variety. One recipe apparently needed a cup more oil and like another half cup of vinegar. Another, the station was only prepped for one recipe, but the instructions called for doubling. This resulted in a insufficient amount of one portion of the recipe. This was not insignificant. There was twice as much filling as crepes which all came down to whoever prepped that station. We checked twice: only 2 eggs and 2 cups of milk were provided, yet we needed 4. I thought someone would have made these before and edited as necessary before unleashing the novices into an unfamiliar kitchen with poor instructions. Afterwards we were all writing the updates on our printouts, but this was student led.
Be the first to ReplyExtremely disappointing!
One of the worst meals I have ever had. Started with wilted romaine lettuce apparently sauteed with some lemon and orange slices with a few tiny figs thrown on the plate you could barely notice. Also, every course was served on one plate for two to share and after the waiter dropped the plates on the table he turned around quickly and made no effort to serve us. The main course of short ribs was pretty good, but had a lot of fat and when served on a platter for 2 with some potatoes, it ended up being about 1 1/2 portions, not 2. Desert was a plain cheese cake with honey dribbled all over it. Seemed like something a child might do when playing with their desert. Not impressive. The ambiance was very poor. No table cloths, just simple mats. There was a mixture of different chairs and tables which did not match and seemed very haphazard. And one of the absolute worst waiters I have even had! I managed to leave a 10% tip, but still felt ripped off. He clearly had no interest in service whatsoever. The person running the operation didn't seem to be motivated to do anything but offer a mediocre operation. This place has had it's ups and downs over the years and this is definitely a down. I can only guess that most of the good reviews are from the employees and their friends.
Be the first to ReplyCan't wait to reopen.
This is foodie heaven! It still is a tribute to Julia Child, but now it's in the good hands of the Culinary Institute of America. I'll be spending more time here when it re opens. As of September 2020, only the outdoor restaurant is open.
Be the first to ReplyDumpling class!
Had a great time making dumplings and eating them here! Immaculate grounds and kitchen. Chef was awesome
Be the first to ReplyFun place to take a class!
This was our second visit to the CIA at Copia for a class. Today we took a wine pairing class which was really interesting. Participants were seated in the ‘theatre’ with our instructor at the front, a very nice man with a lot of years experience in the area - most importantly, with wine! Before us were a dozen different ‘flavorings’ such as creme fraiche, balsamic glaze, salt, fried shallots, and soy sauce. Also in front of us was a white bean purée which acted as the ‘base’ with which we added the flavorings as suggested for each of the four wines we tasted. These flavorings were selected to ‘pair’ with the different wines. Fun! The wines we tasted were a Sauvignon blanc, Chardonnay, Cabernet Sauvignon, and a Riesling.
There were no ‘wrong’ answers or trick questions in this class, just suggestions for what foods and flavors might best enhance each specific wine. It was interesting!
Be sure to check out the shop, Julia Child’s tribute (photos her husband took during their time in France) and the Chuck Williams museum. On a nice day you can enjoy the gardens in front of the building, too.
Its no secreat the CIA is great
Its nice to have the new one in Napa so we don't need to drive as far. The building is great, There is a lot to see and spend time looking around. The food was some of the best lam I have ever had. the wine list is good and not too pricey and the grounds are nice to just sit and relax.
Be the first to ReplyGreat experience
This was a good meal and a great experience
The show is very interesting and was highlight of the trip
The food was solid but not exceptional
Tribute to Julia Child - Collection of Pictures CIA at Copia, Napa, Ca
We have been to the CIA at Copia several times. There is a nice fountain in front. There is also a very nice collection of movies and pictures of legendary chef Julia Child. We also went to the store, which has culinary items for sale. There are two restaurants, There was also an interesting spice display. There are various cooking presentations however this time we were just there to see the Julia Child pictures and to go to the store. Parking is free.
Be the first to ReplyUnfriendly to vegetarians
Hard to understand why a high-end Napa restaurant in 2020 would run a restaurant week promotion featuring a meat entree, and then refuse to make a vegetarian substitute. Besides that, the meal was uninspired - competent, but completely dull.
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