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Permanently Closed - The Conservatory at Greystone

147 reviews
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$50 and over
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Top Tags:
  • Fit for Foodies (189)
  • Special Occasion (174)
  • Romantic (103)

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This restaurant is permanently closed.

Set on the stunning Culinary Institute of America's California campus, The Conservatory at Greystone in Saint Helena offers new American cuisine with an emphasis on seafood and regional wines. Served by students, meals are flawless and presentation is unforgettable. No details are overlooked and a diner will be able to walk away feeling like royalty.

The menu at The Conservatory at Greystone changes according to the seasons and the choices are often limited to those within the prix fixe menu. Most run six courses and can be accompanied by carefully selected wine pairings. Based on the farm to table concept, The Conservatory at Greystone is the ultimate gourmet treat. With head chef Larry Forgione directing operations, this is known as a marvelous secret in Napa Valley.

Dining Style
Casual Elegant
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Californian, Contemporary American, American
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Hours of operation
Friday - Saturday
Dinner: 5:30pm - 9:00pm
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Phone number
(707) 967-2300
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Payment options
AMEX, Discover, MasterCard, Visa
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Dress code
Casual Dress
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Executive chef
Larry Forgione
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Private party facilities
Whether celebrating a special occasion with family and friends or hosting a corporate outing, The Conservatory at Greystone can accommodate all your special event needs.
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Private party contact
Private Dining Coordinator: (707) 967-2300
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Parking details
The Conservatory Restaurant is located in the Williams Flavor Discovery Center, the small building to the left as soon as you enter the driveway for the Culinary Institute of America.
Beer, Corkage Fee, Farm to Table, Fireplace, Non-Smoking, Wheelchair Access, Wine
What 147 People Are SayingWrite a review
Overall ratings and reviews
4.5  based on all time ratings
Noise · Moderate
88% of people would recommend it to a friend
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FoodieTyff (San Francisco)
5.0  Dined on July 9, 2016

Unfortunately, this restaurant will be closing soon. It is a farm-to-table pop-up restaurants with CIA students cooking under the direction of legendary chef Larry Forgione. This is one of the best kept secrets in Napa Valley. The multi-course tasting menu is $85 without wine pairings, $135 with carefully, thought-out wine pairings with each course. There is no better value in Napa Valley, and the food is outstanding. Go while you still can! It is a shame the CIA will not be offering this experience any longer.

OpenTable Diner (San Francisco)
5.0  Dined on July 8, 2016

A lovely experience for my boyfriend and I. We are both in the Food & Wine, Hospitality Business and really appreciated the whole experience. Angel and the staff were very inviting. The enviroment is lovely and the food and wine pairing were delightful! Thank-you Ted for the hospitality! Cheers ~ Marilyn

TazimR (Anchorage)
5.0  Dined on July 2, 2016

The menu was outstanding. The staff was professional and courteous, they really added to the dining experience of The Conservatory.

The restaurant location and atmosphere adds to the experience of visiting The Conservatory. I was so impressed with the design of the menu and the concept of the restaurant. The ingredients were amazing and the presentation of each course was beautiful. I look forward to dining again at The Conservatory. Definitely a perfect dining experience.

viking1 (Sacramento)
3.0  Dined on July 1, 2016

Two people onewith wine pairing, theother with two ounces of wine, $290. Minimal portion of tastings. Food not impresive. Told the chef that i almost broke a tooth on chicherones, but no accomodations. Cutethat students are young and shy.

Davestreat (San Francisco)
5.0  Dined on June 25, 2016

Outstanding meal and service. Really appreciate that this group of chefs and future chefs have chosen to work at a farm, prepare the food, and present it in such an artistic and delicious way. Have tried to get into that fancy French place for four years, but never again. It can't be any better than this farm to table dinner. A must for foodies. Put it on your calendar for a wonderful treat in wine country.

Pt4all (San Francisco)
5.0  Dined on June 24, 2016

Food is definitely beyond farm to table. students at the CIA are milling the grain they are making cream and butter from milk and all that effort definitely shows in the exquisiteness of the food prepared great experience

OpenTable Diner (San Francisco)
5.0  Dined on June 18, 2016

From beginning to end, my date and I loved the whole experience. Every staff was pleasant and knowledgeable. Definitely a group of people we would love to meet again. The food was absolutely to die for. If that were to be our last meal then we'd be completely happy. Looking forward to dine there again when we get a chance. By chance if the staff can read this...THANK YOU SO MUCH!!!

Zinman (San Francisco)
3.0  Dined on June 4, 2016

A very expensive tasting which did not include wine. To add their recommend wines to each course the cost increased by 70%. My expectation was this would be a graduate level CIA tasting; I felt it was a Sophomore practice session. This did not represent our future chefs very well.

SebastianF (Tampa)
5.0  Dined on June 3, 2016

The food was amazing, the corn chowder was delicious, and the steak prepared to perfection.

OpenTable Diner (San Francisco)
5.0  Dined on May 21, 2016

The CIA students at The Conservatory were a wonderful group, so eager to please and describe wach of the 7 courses and wine flights with expertise and passion! I had recently dined at the CIA Hyde Park location which was superb, but the CIA in Calistoga is very, very special indeed. My daughter and I will always keep this dinner as a fabulous memory. Thank you!

OpenTable Diner (Dallas)
5.0  Dined on May 14, 2016

It was fun and interesting to watch the kids spread their wings and do their very best to serve. They all provided a wonderful experience! The food was interesting and excellent!

OpenTable Diner (San Francisco)
5.0  Dined on April 9, 2016

Delicious food and pairings! Up and coming chefs serving and putting together the dishes! So lovely and personal!

OpenTable Diner (Hawaii)
3.0  Dined on April 9, 2016

It was a great one off experience but would not go again. Very pricey at 170$ per person. I found the plate in great need of proper seasoning. The place is beautiful but loud when the dinner service gets going. Un-rushed which was nice but the servers could be more knowledgeable about the plates and the wine. I would prefer the main dining room at Greystone but as I said a good one off experience.

OpenTable Diner (San Francisco)
5.0  Dined on April 9, 2016

The conservatory is wonderful!

The Culinary Institute students do an amazing job with the menu and every course is a delight. They were also incredibly helpful and gracious about cooking around some food allergies my wife and I have.

The portions are both amazing and plentiful. Many tasting menus are delicious but include portions that are too small, but that is not a problem at the Conservatory.

The seven-course meal is terrific, but it does take a little while. My wife and I moved fairly quickly (we did not drink any alcohol), and it was a still a 2.5 hour event for us.

But this is a special occasion restaurant, so lingering over the sumptuous meal is part of the delight.

vipJeanandrich (New England)
5.0  Dined on March 19, 2016

The Conservatory offers interesting, gourmet food in a unique and fun atmosphere. Since all the food and wine is served by the students, talking to them about their program and what they want to do in the food industry adds to the dining experience. On the night we were there all the students were from the Hyde Park,NY campus, in St Helena for a semester. We had a six course tasting menu and chose the wine pairing. The wines were well selected and poured so that the wine and that particular course came at the same time. The Conservatory is the small building to the left in the lower parking lot (it's not obvious where it is). Reservations are a must. I know there are a lot of good restaurants in the wine country, but be sure to put this one on your list.

vipNut4Wine (New York Area)
3.0  Dined on March 11, 2016

I don't know if there's a fixed tasting menu every night, but the night my wife and I went, there was. $85 or $135 paired with wine. The food was all beautifully prepared and delicious. The wine pairings were weak. Sometimes not a great wine (even cider at one point) and sometime the pairing wasn't good. A couple of times, it was spot on. I understand these are advanced students who might be experimenting some, but the meal should be priced accordingly. It was much too expensive for what it was. We could have eaten better for less $ elsewhere in St. Helena.

vipOpenTable Diner (Chicago)
5.0  Dined on February 27, 2016

First, let me start off by saying that everyone working in The Conservatory restaurant is a student at the CIA, so the restaurant is essentially a classroom. That being said, the service was excellent. The night before eating at The Conservatory, I ate at Thomas Keller's Bouchon, and his wait staff could learn a thing or two about Service from the students at the CIA. Now on to the food. First up was the amuse, which was probably the least memorable dish of the night. The amuse was a small piece of lavash with a piece of cured yellowtail and smoked roe laid on top accompanied by a small salad. My one criticism is that they should have served the dish with a second utensil to make the salad easier to eat. The first course was somewhat of a bison salad. The bison was perfectly cooked and it had the perfect amount of blue cheese. Next was the pasta, which was a ravioli, and was one of my favorite dishes of the night. It was laid upon the most flavorful kale. For the fish course, they served shrimp and grits. I thought they did an excellent job in keeping this simple and homey. Finally, we were served the pork belly, which was outstanding, not to mention the miso apple butter and rhubarb/sake/mirin gastrique. It had hash served alongside it, which was out of this world. The whole dish just worked. At this point I was stuffed, and I remember thinking to myself I don't know how I'm going to eat dessert. But after taking my first bite, I don't think that dessert lasted 30 seconds. Also, I can be somewhat picky when it comes to cocktails, but they made me an excellent cocktail fit to the flavor profile I was looking for. Chef Larry Forgione really runs a tight ship over there. Congrats to Chef Forgione and the students at The Conservatory!

vipJacque (Washington DC)
4.0  Dined on February 27, 2016

We have been several times to the Conservatory and often to the Greystone restaurant. The food is outstanding and the chef/professor from NY is fabulous. This time our experience was not good due to the weak wine pairing. The choice of wines was OK - mostly white wines - but the pours at each course was awful. The pours were far less then even at a wine tasting event and not a singe one was sufficient for my husband or I to enjoy the entire course with wine. I would say that we had sufficient wine for about 1/3 of each course. And, I will add that, although the courses were truly wonderful, they too were very small. That did not bother us at all however due to the quality and delivery/explanation by the students. The wine issue however made the entire experience truly unenjoyable. For a $100 price for the wine pairing, of mostly $40 white wines, you would expect to have about 2 1/2 glasses of wine poured for each person. I would suggest that our pours were about 1/2 that. I would never choose the wine pairing again. I may not even go back ever again due to this bad experience. The $400 cost for two is high and you do expect it to be very special.

vipmo34 (Tampa)
5.0  Dined on February 19, 2016

Best meal that we had while we were out in Napa! I highly recommend trying this place if you are out in wine country!

Mouser1979 (San Francisco)
2.0  Dined on January 30, 2016

We didn't realize that there were no choices. It's a very set menu. I wasn't able to eat 2 of the dishes. When I was asked if there were any dietary restrictions, I thought of allergies and the sort.