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About Permanently Closed - Wine Spectator Greystone Restaurant at The Culinary Institute of America
This restaurant is permanently closed. Permanently Closed - Dine at The Culinary Institute of America at Greystone at the student-run Gatehouse Restaurant. To learn more and to make reservations, please visit: https://www.opentable.com/r/gatehouse-restaurant-saint-helena
St. Helena, CA 94574
Hours of Operation:
Deer Park Road
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Visa
Complimentary Valet Parking
Private Party Facilities:
Inspired by local, seasonal ingredients, our menu features a bold interpretation of world flavors, daily hors d’oeuvre, and an award-winning wine list. Learn as you sip by selecting one of our “Lessons in Wine” tasting flights. Terrace dining with spectacular vineyard views is available in season.
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Counter Seating, Fireplace, Full Bar, Non-Smoking, Outdoor dining, Private Room, View, Wheelchair Access, Wine
Wine Spectator Greystone Restaurant at The Culinary Institute of America - Permanently Closed Ratings and Reviews
This is the second time we have been to the Greystone Restaurant at the St. Helena Culinary Institute of America (CIA). Both visits have been wonderful.
The setting is in a large stone dining room, with rough stone walls. The stone and the size of the room makes the restaurant quite.
The food is wonderful and the service is enthusiastic. Cooking and service are provided by students at the CIA. The dishes feature fresh ingredients. The food is creative and excellent. I look forward to another visit.
Have tried getting into this restaurant many times, but always end up being in the area during the schools break. Finally made it this time and it was amazing!!!!
Unique atmosphere, interesting spices and overall awesome meal.
Clearly the next great chefs will be coming from here.
They also told us they're relocating to another building and changing to a tasting menu. Can't wait to try that experience!
We are never disappointed when we dine at Greystone - the food is always fantastic and the students are always fun to speak with - the entire wait staff was comprised of chefs graduating this December - fascinating insight into their training and where they have been hired. We always choose a variety of offerings from their appetizer menu - every dish is a piece of art. The only criticism we have is that everything came at once to the table - if you want to savor your dishes ask them to not bring it all out at once. A must for anyone visiting Napa - visit their kitchen/gift store, their little gadget museum and watch students create stunning chocolate art.
Very interesting to observe this dynamic. The food, was very good and well presented although the service was a bit lacking. Given that these were soon to be graduates of the Culinary Institute, it seemed they should have been farther along in their skills.
On of the hidden gems in Napa Valley is the Culinary Institute of American which is located at the old Greystone winery. To see what the future chefs of the country are doing this is the place. Highly recommend the mussels for a starter, it is the best in the Valley. We invited some friends and they enjoyed the experience. Everyone enjoyed their entries and unfortunately we did not have room for dessert. The only downside was the patio was closed. When the weather is nice the patio is the place to be, the view of the valley is breathtaking.
My family and I had such a pleasant experience here. We visited many years back and I'm happy to say the quality and ambiance has remained excellent. The food is delicious and inventive and interesting with different flavor profiles. The staff is very accommodating and helpful. It is a school so you can tell that the staff are still "in training" but everyone is professional and the service is what you may find in a top restaurant. I can't wait to come back again in their new space.
As a restaurant operated by the Culinary Institute of America, it is staffed by students, seniors, both in the open kitchen and on the floor as wait-staff. I found the students friendly, knowledgeable and more attending than your normal restaurant staffers. The Food Was Great! Well presented, Californian style (I'm old school east coast), cooked as requested, and served with gusto as three of the staff brought our three meals out at the same time. As our meals finished, their instructor came around to the table and asked us to review our meals and experiences with the staff. I expect to see at least one of them on a future episode of "Iron Chef".
We toured the Culinary Institute of America which culminated with the Wine Spectator Restaurant. It is staffed by graduating students both in the kitchen and front of house at lunchtime. The food was delicious and beautifully prepared. The choices were exotic, complex and very impressive. The waiters were friendly, professional, and attentive.
What a fun dining experience! My husband and I enjoyed the open restaurant style where we could watch the chefs in action preparing the food. When we were finished dining I asked what was the ingredient in the dish I ordered. The waiter quickly responded with the information and offered to give me a copy of the recipe. All of the recipes used at the restaurant are available for you to take home with you.
The service was a little slow,but the wine choice recommended was outstanding the food was served hot and was delicious.The dessert menu was very well presented,The students did an excellent job and knew the answer's to whatever questions we asked great luncheon.
We went the first day of the updated restaurant. Still putting things together, no patio service, no kitchen seating and limited indoor seating, reservations only as we saw several people turned away. Menu was limited compared with pre-update visits. Food was good, wine was good but waiter not as knowledgeable and had to go check. Lunch is provided by students, dinner with professional cooks, at least that's what we heard. Enjoyed our visit and looking forward to next time and hope the kitchen and restaurant is at 100%.
The restaurant is smaller than I anticipated it being, which was a nice surprise. The food was an interesting mix of safe dishes and things you would not expect. Everything was delicious, but not over-the-top "WOW". I would experience it at least once for sure!
Super friendly staff! Excellent service! We had the fixed menu on a Friday night for $57 per person and it was worth it! For $26 more, there was wine pairing with each course. We started with the most fancy Rice Krispies treat and dates with sparkling wine. Then a watermelon salad with miso dressing - the best salad I've ever had, pleasantly surprised with the pickled watermelon rind! My New York steak was cooked exactly as I wanted! Finished off with the most delectable chocolate dessert. The plate presentation were creative and beautiful. I'd come back again and again, no doubt! Thank you for an excellent dining experience!
Having dined at Greystone many times but just not recently, it was quite a surprise to see that the restaurant is only a shadow of its former self. As a demonstration kitchen in the past, it was a disappointment to see all the different work stations closed. Food was good but small portions There are much better restaurants so keep this in mind when selecting a place for a nice meal.
As always we were delighted with everything. The students are busy, but take time to answer questions and describe what they are doing in various areas of the kitchen. We love visiting regularly and hearing about their excellent training, and ambitions in the culinary world.
It has been quite a few years since we've visited the Greystone, and now I know why. The service was not good, at first the waiter came every few minutes while we tried to decide on wine to go with our meals. The menu is much more limited than it had been in the past, along with the wine list. The food was ok, but not spectacular and I expected more for the price. Then our waiter disappeared and we couldn't even get him back to pour our wine, we had to help ourselves. We had to ask someone else to get our waiter in order to get our check.
The menu options were good but the food was exceptional. Everything from appetizer to dessert was scrumptious. Each course was presented beautifully and prepared with great attention to detail. I was very pleased with the entire experience, but stunned with the value for the price. Serendipitous!
My husband and I dined here during our vacation, on which we were lucky to have many delicious dinners. CIA didn't quite live up to our expectations.
The presentations were beautiful, and of course the view is absolutely gorgeous.
However, the food wasn't really that great. We had a panzanella salad and artichoke dish for appetizers which were very good, well seasoned and well cooked. The entrees (ravioli and Moroccan chicken sandwich) were either unevenly seasoned or too acidic. Given the price point, we really were expecting something better.
The servers were very nice, though no one asked if we wanted another glass of wine (so we decided not to order any more). Also, I asked what is in romesco sauce and he listed a few ingredients and then said he wasn't really sure (and did not return with an answer). Again, they were very nice, and also timely with bringing and clearing dishes and checking in.
Given the cost and the meal, it was not worth it and we would not return.
I guess we had such high expectations of the CIA given all that we had heard about it and its notoriety as part of The Culinary Institute of America. The food was excellent, no doubt, but the two areas of noteworthy observation were: 1) we were seated appropriately and the service out of the box was excellent. After being served water and a glass of wine, our order was taken. We each ordered an appetizer and entree. The appetizer arrived shortly thereafter and was eaten neither too slowly nor too rushed. Our first course dishes were removed and then we waited a good 15-20 minutes before our entrees were brought to the table (a pasta dish and a pork dish). 2) The menu was extremely limited - 1 pasta/vegetarian dish, 1 beef dish, 1 fish entree, 1 pork entree. No chicken option and really, just one variation on the above meal options. For such a large kitchen with such a reputation of culinary excellence, I think we just didn't understand the timing between appetizer and entree and didn't understand why there was, truly, such a limited selection. The food was beautifully presented and perfectly cooked.
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