Join us for a very special Mother's Day Brunch Buffet in Farquharson Hall.
Sunday, May 13, 2018
Always a positive experience at CIA Copia. My friends and I met here for lunch yesterday. We were seated immediately. Our server was very attentive to us. He made sure we got what we needed and he checked in frequently, poured wine when he saw my glass was getting low, cleared our table when the plates were empty, etc. the food was excellent for lunch. Our favorite was the chicken liver pate and the mussels. Both were so full of flavor but not overly rich and the portion size was just enough. It was perfect. Thank you CIA Copia.
We love this place! You get such great value when coming here compared to so many other places in Napa. The menu changes frequently enough and we have not been disappointed. Also, our kids love the food and atmosphere.
After a day of Wine Tastings - we thought we'd need a 6PM dinner reservation. We ended up ending the day sooner than expected and restaurant hostess was able to accommodate and take us sooner. Our waiter was fantastic and very charming. We weren't as hungry as we anticipated, partly since tasting, sipping & snacking all day. Relaxed atmosphere has a different feel from the Greystone location. The food is always fabulous, flavorful and unique.
This is the new location for the CIA. Used to be up in St Helena where we had some great food over the yeas. This was our first visit to the new location and we really enjoyed it. We met friends there for the start of a wine day in Napa and all enjoyed to food. Many of us had the wine flight tasting (sparkling, Red and white wines) which were also well received. Service, food and location were very good. The facility and grounds complimented the restaurant. We'll be back. Look forward to trying dinner there
The food was a really disappointment. The appetizers were too oily. The chicken liver toast was hard and oily. The chickpea pancake was mediocre. The chicken main course had no flavor.
The food was bland serves on point. Started with the vegetable crudo needed more taste to it. I had the seafood stew which was spicy but not overwhelmingly. My daughter had the chicken potpie and kept saying it was tasteless finally I took a bit to assess....ugh I had to agree! It had no taste but a bit of cornstarch after bite. So many restaurants in Napa to choose from I doubt I’ll be back.
Our first visit with freinds could not have been more pleasant. Fernando guided us through the menu and provided a magnificent meal for each of us.
We will return often to this hidden treasure. You must dine here.
...such a sad disappointment...and a total surprise that CIA, known around the world for culinary excellence, would allow their name to be associated with such mediocrity.
We only wish that our meals had been created by students, for then we would have been more ready to understand the amateur nature of what came out of the kitchen. We had such high hopes for our experience...but left feeling so let down and cheated.
After our sub-standard, over-spiced, and under-flavored appetizers and entrees, we decided to forego dessert and go next door to Oxbow for ice cream. The moment we walked in the door we all wished we had chosen any one of the restaurants there instead.
...not angry...but again...just sad, disappointed and rather embarrassed for CIA at Copia, situated as it is at the gateway to fabulous and amazing Napa Valley. We so hope that either much needed improvements can rapidly be made or that the restaurant will close and the space used for events and lay-classes only....better no restaurant than a bad one.
My wife and I both had the steak (ribeye). Was a little tough and thin. The vegetables were cooked to perfection. The price for meals was appropriate and the service was great.
While in Napa, we had many food experiences and this was my least favorite. The food was average. We had a private dining room but we had long waits between visits from the staff. Drink glasses were empty & food didn’t come out for all guests together. We had one member in our party whose food arrived 15 minutes after the rest. Overall disappointed in the experience.
Very unusual choices in descriptions, all well explained by servers, and delicious blend of fresh flavors and spices. Best Fisherman's stew with tomato and fennel base! Also, my ribeye was cooked perfectly and served on a bed of green and sugar peas. Outstanding!
We four sat outside under the olive trees and enjoyed a memorable lunch...Great food, service and ambiance. We'll be back!
Reading the reviews and knowing this is a school, I was expecting hit or miss. It was a slight miss for us. The building is beautiful but there were not many customers. Perhaps with so many fine dining options in Napa, people don't want to take a chance. $35 seemed pretty reasonable for 3 courses, but the amount of food served family style is not a lot to share. Plus, we had fried chicken (wasn't impressed) and Mac and cheese (good, but again, not a lot to share) which aren't expensive items so quantity might have made up for that. The wine was expensive so we did not think it was such a good value after all. Some service was good but others not so much.
Excellent. Enjoyed the Sunday Supper. Loved that there was no corkage fee for wine from Napa or Sonoma. Great service.
Delicious and fresh food served by knowledgeable and friendly servers. Loved the artichoke and the grilled romaine with eggs on top!
We were very pleased with all aspects.
This is a beautiful building and location, right outside Oxbow Market. We eat out a lot in the Napa valley and I expected more here. The menu was pretty confusing (crepes under the pasta course) and the cocktail list left much to be desired. We started with the garden crudo which was fine. Ordered a garlic soup to share and it was a mushy weird texture with no flavor so we sent it back. They replaced it with the grilled artichokes, which were good after adding salt. My husband ordered chicken cacciatore which listed castelvetrano olives as a third ingredient but none were found in the dish. I ordered what I thought was mushroom pasta, but instead got two small crepes in a mushroom broth - not a dinner sized portion. Both dinner entrees (if we can call them that) required lots of addition seasoning. We skipped dessert and headed to another local favorite instead. We will not be returning here.
Very inattentive service
Every element of our dinner at Copia Restaurant was tops...My husband worried about the kitchen noise, but we'll just ask to sit by the windows in the future.
We really enjoyed our lunch, particularly crisp cheese with potato filling and the branzini with Calabrian chilis (which the kitchen perfectly boned). Really, every dish was delicious, although the artichoke and vegetable salads were under seasoned (arguably a subjective criticism), they were both very good. Our waiter was very professional and seemed to be at the table with whatever we needed before we even asked. We won't hesitate to return, particularly on a night when they are so generous with their corkage policy.
We were the only ones dining until almost the end of the meal. The dining room is very large and modern but it would be difficult to tell about the noise level with no one else there:
The featured pork crusted chop was more like half a roast per serving and came with a minimal amount of arugula instead of the noted spinach -the amount eaten of each serving was hardly half because of the amount of meat-with no other accompanying sides( this was not explained by the server) it was flavorful but overwhelming with the meat portion.
Even with the final total of about 20 persons there it still took almost 2 hrs for the meal!
Granted it was a Monday-but not the best service . Hopefully things will improve -the actual building and grounds are most unusual being connected somehow with the Culinary Institute!
The food portions were very small for brunch given the pricing of the dishes. I'm not surprised the restaurant was empty on Easter Sunday, which is typically one of the busiest mornings for brunch.
For Easter brunch, the menu was surprisingly plain and boring. There was nothing on the menu I wanted to try but since we were already there and it would be insane trying to find a last minute easter brunch, had to make the most of it. Ended up ordering an overpriced scrambled egg with small pieces of pancetta ham for $17.00. The only thing that was worth it was the coffee. I expected more from this place after reading the reviews.
Went for Brunch on Easter Sunday. Nothing special on the menu for either Easter or Passover. Food was prepared perfectly with every dish. The menu was not exciting nor were the dishes served different than others you would get at many nice restaurants. I expected something more cutting edge from the CIA restaurant.
The food was average. The lamb dish was a bit cold. It was not a bad dining experience but not an above average one. I would go back for lunch.
The ambiance and decor are modern and comforting. Tables are spaced enough apart to feel you are having your own dining experience without other intruding.
Food has been raised to another level by the new chef - BRAVO. Get there soon.
All the food was delicious, perfectly prepared and uncomplicated. The potato frica and the chicken liver toast were excellent starters and so different than what is offered at other area restaurants. Truffle crespelle and chicory salad were subtle, balanced and distinctive. Crispy pork chop the best Milanese that I’ve ever had. Crisp, moist, tender and full of flavor. I’d go back just for that. Tiramisu and cannoli dessert were classic, but refined. We will be dining here regularly.
Food was very good, the chef created a main dish for one of us who is vegetarian.. The fisherman stew was outstanding, the appetizer cheese and potato was to die for, sprouts and grens wonderful as was the lentils dish . We had no room for desert...
The weakest link was the service that seemed amature / inexperienced perhaps, dishes were left on the counter to get cold( we sat right on the bar where dishes came out..) And initially we needed to ask for attention as we were ignored. Overall though, would recommend this place because the food is really good and it is nice to sit at the bar and see the cooks at work.
We took our adult daughter and her man friend for her birthday celebration. Everything was perfect. My only small beef is why not allow free corkage for locals? You would get more local, repeat business. $20 per bottle is high, but we enjoyed Dominguez Brothers and our last reserve Gunlach-Bunchu cabs.
Unique menu and food preparation, excellent meals, great location and ambiance
Great family Sunday dinner and birthday celebration
Loved the food and service! We had a good time! Thanks
Attended Sunday Brunch, small menu, but tasty selections. Moved outside for drinks after brunch, very nice and relaxing. Walking distance to many of Napa's other hot spots.
Food was very good. Socca was not something we get very often. Pasta was simple but incredibly tasty. Some things could be described better on the menu. For example, the asparagus was described with "egg and cheese." I assumed the grilled asparagus would come with chopped egg and cheese sprinkled on top. It came out as a frittata which did not have much taste. Not what I was expecting. Otherwise the service was a little slow and sparse. I asked that the food come out paced, but everything came at once. Nonetheless, I would go back for the appetizers and pasta tomorrow. Maybe sit at the bar.
Realize this is a training facility but we were really disappointed in everything. Had a 630 reservation and we were the first people to sit in the dinner room yet the hostess tried to seat us at the first two top nearest the entrance which meant everyone else would walk right past us. We requested a different spot and were accommodated.
Had to ask that the lights be turned down for some atmosphere once it started to get darker outside through our dining experience. These first two gaffs are restaurant management 101 for goodness sake.
The server arrived and we reviewed the menu. The first item was called “to Share” so we selected the Chicken Liver. She said they are kind of small and did we want two of them. Don’t know why then the menu said to share?
We told the server that we were in no hurry and wanted to dine and not be rushed so we placed our full order. We stayed with one appetizer and it was fine size but the chicken liver was sooo over powering that we both only took one little bite.
Once removed we received our 1st coarse of a garlic soup. After just one spoonful she arrived with our next pasta coarse much to our dissatisfaction. The soup was swimming in a pool of butter and seemed broken down.
We sent our pasta back to be redone as it now had gotten cold. They replied and she made sure our entree was not to be rushed. The entree’s arrived in a timely manner but my wife’s “Crispy Pork Chop” was completely breaded. No where on the menu did it say breaded so she was quite disappointed. My pan fried steak was perfectly cooked but lacked half of the called tomato garnish.
We passed on dessert even after telling them that my it was my wife’s Birthday (with no offer of a B-Day item) and the fact that she was a graduate of the CIA’s Advanced Wedding Cake and Decoration Series.
We will try again on our next visit but will sit at the kitchen bar seats so as to enjoy the work that is being done and hopefully have a better visit.
The food was delicious and the services were excellent. The chef is definitely not a student at the CIA unless they are all genius students.
Much improved over last time we tried it - but the limited menu offers little choice and despite the claim to the contrary, doesn’t change that often.
All in all, it was OK for a cooking school restaurant but Napa has so much more to offer that we won’t be going back.
I have eaten at Copia before. This time, my husband and I were not happy with the food. First of all, we ordered the chickory salads. The salad was awfully salty and not tasteful. Second of all, we asked to have an ingredient omitted from a main course. The waiter agreed that that wouldn't be a problem. The waiter brought the food without the omitted ingredient. When we realized that the ingredient wasn't omitted, we called the waiter. The waiter took the dish back to the kitchen and eventually came back to explaine that the ingredient couldn't be omitted. We then ordered a different dish. After waiting for the new dish, we found that the fish in the dish was partly raw and it wasn't supposed to be raw at all. Copia's dessert menu is still a weak dessert menu...
We thought it would be fun to try out the CIA while we were in Napa. The service was very unpleasant and unprofessional. The hostess apparently didn't tell our server that we were her table, so we sat there for a good 10-15 minutes before we finally spoke up. We're it not for my wife, we would have left. When we asked for a server, the lady we asked curtly told us "your server will be right with you." We were then greeted by another waitress (after a dramatic discussion) who took our drink and appetizer orders. About 10 minutes later, our appetizers showed up (still no wine). After another heated discussion, the original waitress came up with our drinks and informed us that she would be taking care of us now. The service was fine but forced from then on. The food was just okay. Interesting choices, but limited and not particularly well executed. I'm not sure I understand the story. I figured we'd get a little backstory from someone about what this place was about. But we never got anything in that regard. Their garden is beautiful and our experience may have been an anomaly. But it was disappointing.