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The only Filipino restaurant at Napa and they only take reservations. Party of two in the dining table to celebrate my mom's birthday on a Saturday late lunch, We arrived very early for a 2:30pm reservation and waited til the reserved time but the table isn't ready to we had to be seated in a big table which is okay rather than wait for the two person table which finished 30+ longer than expected. There's plenty of parking, no waiting area inside nor outside so we chose to wait in the car. Great customer service, small place packed with people and it is very loud and noisy. Tables and chairs are very close to each other. Restroom was nice and clean. Food is amazing! The best seller crispy kare kare looks fancy and very unique than the previous crispy kare kare I had. It was a crispy ball! It looks fancy and different but tastes authentic filipino kare kare that my mom loved. After few minutes the meat became hard and chewy so better consume right away. We also had the sizzling sisig. It wasn't sizzling when it was served though. It tastes good. I wish the water was cold as it it's so hot and feels 90F outside. Anyway, the sago drink was bomb! First sip suddenly reminded me of my school days in the Philippines. It tastes the same! Although that time it was 0.08 cents (5 php) long time ago! The mango float was very delicious and i've never had it in any USA restaurant except here. I would love to come back here for that. Upon reservation few days ago, I made a note its my mom's birthday and requested a plate with happy birthday and candle which they did plus a yummy ube crinkle with ube ice cream on top! My mom loves ube! We didn't order much but we had to-go boxes as we cannot finish the rice and meat. The bill can be paid thu their QR code at the table which I did. You can also pay traditionally. Overall this is a great fancy Filipino restaurant at Napa. Perfect to celebrate occasions even no occasion. Food is delicious, service was great, hope it is calm and quiet next time.
Carabao was excellent all around! From the moment we stepped in, we were greeted by the owner and seated by a small table by the window. He introduced himself, asked if we have been here before (first time!) and gave a background on the chef/his wife. Our server provided warm service as well as with all the staff here. The food is Filipino food elevated. Plates are meant to be shared. We ordered the pork lumpias, pork BBQ Skewers and the Lechon Manok. It was perfect for two people. The winner was the pork skewers! We loved it so much we placed an order to go! Beautiful presentations, delicious food, we will be back the next time we are in Napa!
Really great dinner with my wife at Carabao in Napa. This place has some delicious elevated Filipino food. We started off with a couple of drinks. One had a strong cucumber mint flavor and the other was crisp calamansi. Later we got the mango hibiscus iced tea that was perfect... and you get free refills of it! For food we started with the ribs, deviled eggs, and sisig tacos. Everything was tasty. Then we ordered the crispy kare kare, lechon manok - both with garlic fried rice, BBQ pork skewers, and the street corn. I was amazed at how great everything tasted. Mrs. really loved her chicken and the gravy paired excellently with it. My kare kare was spot on and had nice textures due to the crispy oxtail croquette. I only missed the alamang which they dont have. We had so much food that we took a ton of it home. For dessert we had the casava cake and halo halo. Both weren't too sweet and hit the spot. My best bite was the kare kare and hers was the corn followed closely by the chicken and gravy. I will definitely recommend this place!
This is hands-down one of the best Filipino restaurants we've had in years. The ambiance is lovely, and the food is absolutely superb. The Sisig is our favorite so far--it truly tastes like home. A huge thank you to Jonathan for making our first visit extra special; he made us feel welcome from start to finish. More power to the team at Carabao!
WHY WE WENT HERE: - previously tried to do a walk-in with my family last year not realizing until we got there it was reservation only - made a reservation to dine here for brunch to be better prepared than last time to finally try it THE LOOK (FROM THE OUTSIDE): - located in a plaza off Gasser Dr in between Hartle Ct and W Imola Ave - plenty of shared parking with the other businesses in the plaza THE LOOK (FROM THE INSIDE): - love the decor; very tropical meets warm and welcoming - baskets in the ceiling, green painted walls, plants, fauna wallpaper, white tables with pink booth seating or light wood chairs THE MENU: - kukutin/small bites - gulay/vegetables - inihaw/grilled - karne/meat - pansit/noodles - lamang dagat/seafood - sides - sauces WHAT WE ORDERED: - Calamansi Amerikano - Lychee Pop - Lechon Manok - Garlic Fried Rice - Sizzling Sisig - Bistek THE TASTE: - drinks were refreshing - Lechon Manok was filling! the gravy is everything! the chicken was brined I believe and then roasted, so it was juicy meat with crispy skin - Garlic Fried Rice and the regular steamed rice were actually a bit cold and mushy - Sizzling Sisig I would recommend to NOT get; it's not the best - Bistek was the best! the steak, onions, and gravy were the highlight of the meal! CUSTOMER SERVICE: - warm and welcoming - attentive but not overbearing - loved the QR code on the table to pay for your meal
Review #1,018 Posted on 3.16.26 We came here for dinner on Saturday the 7th of March. When you go to book a reservation, keep in mind they only book 30 days out, so you have to keep checking back for that to be sure that you book your desired day/time right when it becomes available on the sight they use. My wife had been dying to try this place for sometime, so we planned a day/night trip to Napa to come relax and enjoy a dinner here. The food here was unreal. We got a seat right next to the prep line watching the chefs do their thing, what a treat. We started with the adobo deviled eggs, so good, they had awesome flavor. We also had crispy Kare Kare, fried rice, & 2 deserts, the ube crème brulee, halo halo. The flavoring of all these dishes was truly amazing, every bite you taste the special flavoring they cooked with. The food here was A+, a super cool dining experience and I'll comeback to eat here again 100%, just a matter of when.
I started with the Calamansi Americano cocktail, which was bright, citrusy, and incredibly refreshing--an excellent way to kick off the meal. Originally, we planned to order several dishes from the menu, but after mentioning what we had in mind, our server suggested going with the Chef's Choice, a curated selection of the restaurant's favorites and seasonal dishes chosen by the chef. It turned out to be a decent way to experience a variety of items without overthinking the order. The meal began with lumpia Shanghai, adobo deviled eggs, and hamachi kilawin. The standout of the trio was definitely the hamachi kilawin--fresh, vibrant, and beautifully balanced with bright, tangy flavors. The lumpia Shanghai and deviled eggs were enjoyable but didn't quite stand out compared to the kilawin. Next came the taco sisig and ensalada. My sister gravitated toward the taco sisig, while the ensalada ended up being my favorite of the two. It was light and refreshing, and the creamy goat cheese added a rich, tangy element that brought the whole dish together nicely. For the main course, we had the crispy kare-kare, which was creamy, nutty, and flavorful. The fried tripe added a nice textural contrast, though it leaned a bit on the salty side. We finished with the cassava cake, which was absolutely delicious and a satisfying way to end the meal. Originally, we had planned to order the tortang talong and palabok as well, but after seeing the amount of food from the Chef's Choice, we realized it would have been far too much for us. Hopefully we'll get to try those on our next visit. Service throughout the visit was great--friendly, attentive, and helpful with recommendations. The space itself is also very nice and comfortable, making for an overall enjoyable dining experience.
I've been meaning to checkout Carabao for a while now, and our group of 3 finally came by for dinner. They're now by reservation only it seems, and we had a reservation for 5:30 for 2, but showed up early at 5:15 with a group of 3 instead and they were super accommodating! I'm glad there were 3 of us because portions were very generous and we were stuffed by the end despite ordering what seemed like a reasonable amount of dishes. Service was great and checked on us and refilled our water frequently throughout the meal. -adobo deviled eggs: these were definitely a surprise and highlight of the meal - all three of us don't typically go for deviled eggs, but seeing the other reviews had to give it a try. It was surprising how much the adobo flavor came through, and they were a delightful appetizer to start with! -sago: I got this drink and I'm not sure what I was expecting, but it was a refreshing, grass jelly tasting banana essence forward drink, with just a touch of sago sprinkled throughout - not as heavy since it wasn't chock full of sago, which I appreciated it -pancit palabok: I prefer palabok over spaghetti, so we definitely had to try this. The version here is less seafood flavor forward and more porky, but was delicious, saucy, and full of egg and shrimp. -tortang talong: the take here is almost like a twice baked potato style, and while interesting I'm not sure its my favorite - because the eggplant/egg is cooked inside the eggplant shell the inside gets a little watery? It's super tender and almost like an egg custard. We all loved the coconut/eggplant puree sauce at the bottom though. -lechon kawali: this was great lechon, and super crispy on all 4 sides - though some pieces were bordering on dry/tough on the bottom edge. I loved the generous amount of papaya/pickle salad to go with this, and the presentation was so pretty! -kare kare: this was also an interesting take, with the oxtail shredded up and made into a crispy croquette - it was pretty strange to us that the bones were included inside the croquette, and at some points we did accidentally bite into pieces of bone while eating this. The sauce was a lot thicker than expected, and the oxtail itself was a little dry and salty but didn't incorporate with the sauce well so it was a little difficult to eat. Really appreciated the veggies included with this though, since there weren't too many veggie options in the menu. -garlic rice: it was $3 extra to upgrade the rice that comes with the lechon and kare kare to garlic rice, but it's worth it - the rice was full of garlic and super fragrant :) -desserts: we got the ube creme brulee, which was super rich, creamy and full of real ube flavor, coffee for two (which was enough for 3.5 cups, and much needed to balance out the richness of the creme brulee), and the halo halo which was full of goodies, our favorite being the candied hibiscus flowers. Overall, carabao has some unique and creative spins on Filipino classics, but not all of them seemed to work. The prices are a little high, but honestly for the amount of food seem reasonable to me. It does seem to be aiming for a fine dining vibe, but landed closer to a mix of fine dining and brunch. I'm glad I gave it a try, and might consider coming again to try some of the other dishes with friends.
We had a great experience! We ordered the lechon manok, sisig, smoked chicken wings, and a lychee pop. Everything was delicious so far. The lechon manok and the sisig was flavorful, and the smoked chicken wings were perfectly cooked. The service was excellent, team members was friendly, attentive, and welcoming. I also loved the ambiance. The music was great and relaxing vibe of the restaurant. If you're craving Filipino food, this place is definitely worth a visit. I recommend making a reservation. We'll definitely be back!
Find it crazy that the best Filipino food outside of the Philippines I've ever had is this place in Napa. Was super impressed with everything we had here. My highlights of the meal were the adobo deviled eggs, the sisig and the pancit palabok. My friend who's never had Filipino food couldn't stop talking about how good the sisig was. I also had the lechón kawali, kare kare, lumpia and halo halo. Service was great throughout the meal and the place had a very energetic vibe to it. Will definitely be back
Came here with my family for dinner during our trip to Napa. We had a reservation and were seated without any issues. The interior strikes a nice balance between cute and casual dining. We started with a few small bites. The Deviled Egg Adobo (pickled egg in soy and vinegar, whipped egg mousse, crispy garlic) was excellent. I love deviled eggs, and this pickled version was especially delicious--my only complaint is that I couldn't have more than one (9/10). The Sisig Tacos (crispy pork sisig, shredded lettuce, sunny-side-up quail egg on a flour tortilla) had great flavor, and the quail egg was a standout. I do wish there had been a bit more sauce, as the taco leaned slightly dry, but overall it was still very good (8/10). We also ordered the Smoked Lemongrass Chicken Wings Inasal. I would've loved a stronger lemongrass presence, but the wings were juicy and well cooked (8/10). We had five people dining, and it was appreciated that each appetizer came with enough pieces for everyone to try. For a vegetable dish, we shared the Tortang Talong (stuffed charred eggplant, marinated cherry tomatoes, smoked coconut béchamel). I love a good eggplant dish, and this one delivered--creamy texture, great flavor, and the coconut béchamel paired beautifully with the tomatoes (9/10). The Crispy Kare Kare (oxtail croquette, tripe, coconut peanut sauce) was flavorful and unique. There was a bone inside the croquette, which was a bit unexpected and slightly off-putting--I wouldn't have anticipated that in a fried croquette without cutting into it first. That said, the coconut peanut sauce with curry was rich and added great depth, especially when paired with the garlic fried rice we ordered (8.5/10). We also had the Lechon Manok (half chicken, herb butter, roasted broccolini, carrots, chicken gravy). The chicken was well cooked, and I loved the simplicity of the roasted vegetables. The gravy, however, was the real star--absolutely delicious (8/10 for the dish, 10/10 for the gravy). We also tried the seasonal Black Winter Truffle Lugaw (ginger rice porridge finished with fresh shaved black winter truffles). It was a bit on the salty side but warm and comforting. I'm not sure I'd order it again, though the flavors were nice (7/10). Service was excellent. I loved the hand towels provided after the tacos. Such a thoughtful touch. We also received a full cutlery change between appetizers and mains, which really elevated the experience and made it feel more upscale. Prices are very reasonable for the quality and portion sizes. The food feels elevated yet homey, which is a perfect combination.
The vibe of the restaurant was good, with dim lighting and some traditional Filipino decorations, but the food was a letdown. I really wanted to love it- the staff was nice and I was excited for the Filipino fusion- but for the price and the "fine dining" idea, it sadly didn't hit the mark. I'm glad I tried it but I won't be coming back. The kinilaw had a nice coconut cream, but the fish itself was way too fishy. The pork swekers lacked flavor and were surprisingly dry for being such a basic dish. Since they weren't serving kare kare that day, we opted for sisig instead. Unfortunately, it was also dry, and it lacked the signature citrus zing. It took around 30mins to come out while the other tables who sat down after us, were served first. The fresh lumpia was the highlight, and the desserts were a cool and delicious twist on the classics.
2 months ago
My homie was visiting from out of state and I was lucky to get a reservation to Carabao with less than a week notice. It's a small restaurant with limited seating so I highly recommend making reservations. Eric enthusiastically greeted us at the door and we were seated at the bar. Jonathan was our server and also the bartender for the place. (Beer & Wine) Since we both barely had anything to eat all day we may have ordered more than our bellies could fill. Our order for two: Pork Lumpia, Tortang Talong, Pork BBQ Skewers, Chicken Wings, Bistek, Sisig and rice. Despite us being ravenous chowing down food like mad men we could also distinguish the Filipino flavors in each dish. It was all so yummy! We purposely didn't try to finish everything so we could have room for dessert. We got the Baked Cassava Cake and Mango Float and both did disappoint! My favorite was the Mango Float which Eric referred to it as "Filipino Tiramisu ". It's only on the menu when mangos are in season so get it now. Service, ambience and food were all great and bonus with leftovers. Definitely coming back! read more
28 days ago
My wife and I hit this place up since we were gonna be in the area. She got the spaghetti and I the sisig with lumpia shanghai to start. We each had the calamansi juice and wished that we could order that in barrels. Needless to say the food we had was excellent and we'll be back to try more. The service was outstanding! Our server Jonathan was the best! He was very articulate, asked of any allergy concerns, his descriptions of the food was excellent, when our glasses of water were below half he'd fill em back up before we could even ask. Hella cool dude. As far as the ambience goes, its super clean and well lit which is good enough for me. Noise level was par with any busy restaurant. To that only means its a good place. I'll keep coming back till i try everything on the menu. Then come back for more. Don't forget to tip your servers read more
We are really excited for this restaurant to open in Napa. Unfortunately Napa does not have a consistent place for Asian cuisine (that's not Morimoto, which is crazy expensive) and it's limited unless you go and drive to the east bay. This place had delicious food, fantastic service, and can be a little more expensive than what you see outside of Napa, even still, if you want a really good adventure into some delicious food I highly recommend this place and even though it can be pricey, it is still less expensive than many other experiences in the Napa area. If you're an out-of-town or this is a great find, so definitely check this out if you're just passing through Napa and don't have plans to go to the East Bay or San Francisco. read more
This is far the best filipino restaurant I've tried. They are only on reservation basis and we have to reserve 2weeks before so we can get a seat. Their chef is a michelin star chef Jade who you can see in the kitchen visible preparing for all the orders. So lucky we found this gem that we will always want to come back even though the drive is 1hr away from our home. The pancit palabok, sisig, lumpia, eggplant, lechon kawali they are all good. We will try more of their other menu. The place is small but so nice and cozy, very filipino theme. The servers are all nice and the receptionist even talk to us and check on us. Hopefully they expand around Sac and have bigger place to accommodate all the demands! You will never go wrong with this place. And will always want to come back for more! So excited to try their different menu. Hope to see and can talk to chef jade! read more
5 months ago
For a group of Filipino and my so. In law who is a Chaldean but grew up eating Filipino food, there certain foods that we ate or made that we are more accustomed to. Since this is an elevated Filipino cuisine and they are more suited to everyone's preferences and palate comparing this to authentic is not right. If you want our cuisine to be known to other cultures this a way to go, even in the Philippines they are doing the same thing now. Our server is great and very friendly and also the guys that serving us are nice too. It was just funny that my youngest commented that "why a person that doesn't really know our food is explaining to us what that are serving and I told her it's part of their job to do it. We love everything but our favorito are the egg adobo deviled eggs, the kinilaw, the lumpiang sariwa, and the chicken wings inasal. We ordered all the dessert and all of them are really good. We had the great experience eating here. We'll be back again. read more
7 months ago
Carabao is an absolute gem in Napa. The food is incredibly flavorful, authentic, and thoughtfully prepared. We ordered kinilaw and chicken wing inasal for appetizers; for entrees we had sinigang and sisig which comes with choice of steamed rice and fried rice, and for the dessert we have tupig. And for the drinks; Sago and Lychee pop (i had 2). The sinigang was deeply comforting and the meat is so tender that it will just come off from its bones, the sisig was rich and crispy with bold flavor topped with fried egg, and the kinilaw was fresh, bright, and beautifully seasoned. The chicken inasal wings has a really good flavor with the atchara added the perfect tangy contrast, and the tupig with a side of coconut ice cream was a wonderful finish, warm, subtly sweet, and comforting. The service was warm and welcoming, and you can tell the staff truly cares about both the food and the experience. And the atmosphere was cozy and relaxed, I Love the color touches in the main dining room --green and pink, very cozy. Portions were generous, prices were fair. Bathrooms were clean as well. Whether you're familiar with Filipino cuisine or trying it for the first time, Carabao delivers an authentic and memorable experience. Highly recommend--this is a must-visit spot in Napa. After our dining, our servers helped us to meet and take photos with the chef, Chef Jade. Perfect day for us. Dining at Carabao Eatery is a taste of home for me and my husband. read more
Fresh take on Filipino food in a cutely decorated setting! I made reservations for Friday at 5:15 PM the month prior. Parking was easy to find and plentiful. We were greeted and seated right away after I told my reservation time. We had a great corner seat next to the window and in front of some anthuriums. Decor was beautiful-- loved the plants, the lighting using woven baskets, and the carabao mural on the wall. I liked how they played Filipino music like Dionela and Apo Hiking Society. It started getting a little loud when more people came in and the music got louder, but it didn't bug me too much. Below is what we ordered: * Calamansi drink, $9 - tart but refreshing drink featuring calamansi. * Melon drink, $8 - yummy and just the right amount of sweet. Cantaloupe blended with evaporated milk and condensed milk. Garnished with a cantaloupe chunk. * Pipino drink, $8 - refreshing cucumber drink garnished with a slice of cucumber. * Sisig tacos (2 pieces), $15 - flour tortillas generously stuffed with crispy pork sisig and topped with a fried quail egg. Delicious! * Adobo egg (4 halves), $8 - deviled eggs with adobo flavored egg white and topped with a slice of pickled red onion. Yum! If I had to choose between the sisig tacos and the adobo egg though I'd go with the sisig tacos because I liked the overall flavor more. * Cheesy street corn, $13 - cheesy, corny, and reminded me of cheese corn from Korean restaurants but with the addition of some condensed milk and a few greens. Enjoyed this too! * Tortang talong, $16 - roasted eggplant with sweet marinated tomatoes and basil (from what I remember) on top of a smoky coconut bechamel sauce. The coconut bechamel paired so well with the eggplant. It was delicious. * Crispy kare kare with garlic rice, $42 - assorted veggies in a creamy peanut sauce with a tender whole oxtail breaded and fried in the shape of a ball. Amazing! It was salty enough to not need bagoong. Took some home and was still yummy the next day after being reheated. * Side of garlic rice, $6 - big bowl of sinangag that my fiancé and I probably could've split... but extra rice never hurt. Loved the fried garlic bits on top. Not too salty or oily, felt just right. * Pancit palabok, $26 - pork and shrimp ragu covering thin rice noodles topped with shrimp, eggs, chicharon, bonito flakes, and green onion. To me the sauce tasted a little bland and I wish the noodles were thicker like in Jollibee's palabok, but overall not bad. The food was more expensive than going to your usual sit-down Filipino restaurant or turo-turo, but I think the ambience, the service, and the quality of the food justify the higher price. The food was fancier, but was still delicious and still had the heart and soul of Filipino food. Everything we ordered came out relatively fast and we spent a little less than an hour and a half in the restaurant. Loved my dinner at Carabao, and I want to come back sometime to try their cassava cake and mango float! read more
1 month ago
9 months ago
I found this place on Instagram and knew I had to try it for my son's birthday -- and it was perfect! Parking was easy, the space is open and welcoming, and we were lucky to get a table instead of the bar - i was only able to reserved a high bat but lucky us.. one reservation didn't make it The interior is beautiful -- I loved how they used what looks like a bilao as part of the ceiling décor. It feels modern yet so connected to home, giving a warm, native vibe. The service was excellent -- from the warm welcome at the door to our very attentive waiter. They really knew the menu and what they were serving. We ordered kilawian, adobo eggs devil, inasal wings, kare-kare, and corn cheese -- every dish was flavorful and true to Filipino taste, just elevated and beautifully presented (loved it!) The kare-kare with its croquette-style meat and crispy bagoong element was a standout, and the inasal wings really came alive with the dipping sauce. We ended with a halo-halo for my son's birthday -- i was gonna order something but it came with a candle! Thank you! It's also heartwarming to see Filipino food reaching more people -- not just Filipinos, but everyone getting curious and excited to try it. I love seeing our flavors shared and celebrated this way. This place is a must-visit for anyone who loves Filipino food or wants to experience it with a creative twist. Great job u guys! read more
Business owner information
Eric G.
Thank you so much for your kind words and support!
2 months ago
Chef Jade and her amazing staff are wonderful. Right from the start as we entered the restaurant we were warmly greeted and seated. We ordered the fresh lumpia, torta talong, kinilaw, sisig taco and lechon kawali. all were so delicious the standouts for us were the sisig tacos lechon kawali and kinilaw. The torta talong and fresh lumpia are a vegetarians dream dish. The fresh lumpia was packed with hearts of palm and carrots wrapped in a crepe smothered with peanut sauce. The tortang talong was amazing smoky and tasty. I am not a fan of sisig but at caribao the sisig was out of this world by far the best sisig I have ever eaten. The kinilaw served by chef jade was by far way better than nobu's hamachi crudo! Lechon kawali was juicy flavorful and skin was so crispy paired with homemade atchara and vinegar sauce was chefs kiss! For dessert had the best cassava cake I have ever eaten! I was so full I wanted to try the halo halo but didn't have any room left. Was honored to meet chef jade and begged her to open up in the Bay Area! Jonathon our bartender/ server was awesome and keoni our hostess was so sweet! Thank you caribao for such a fantastic meal!! Will be coming back it is worth the 90 minute drive to eat upscale Filipino food with traditional taste. read more
4 months ago
11 months ago
We went here for dinner this week. We made reservations 1 month in advance. The restaurant is small. Food was delicious, just small servings (expected). My husband and I really enjoyed the sisig tacos and Kare Kare. There was no bagoong (the chef does not offer this here). That's ok, the dish tasted pretty good without it. The mango dessert was yummy and paired well with coffee. Not too sweet either. read more
5 months ago
This place is a gem. The host, Eric, was welcoming and gave a brief history and success of the restaurant. The food is good and inspiring, my wife ordered the salmon. It was hot, moist, and favorable. The veggies brought a colorful aspect to the dish. I ordered the oxtail, which maybe the signature dish. The meat was tender. The panko crumbs had a tasty spice, and not too salty. The dessert menu left a lot to be desired, but we were too full to order anything. We will definitely return if we can get a reservation. read more
10 months ago
I had been wanting to go to Carabao since they opened and I finally was able to secure a reservation which fell on my son's birthday. I was so excited about the first Filipino-restaurant in Napa and I had high hopes. We were served the Deviled Egg Adobo first, which my husband loved and I liked. It was tasty but the amount of garlic in it was a bit overwhelming. I guess a dish can have "too much garlic" after all. We also ordered the Crispy Kare Kare, Siarsiado, and the Sizzling Sisig. We both liked the Sisig. It was cooked to perfection and seasoned well. I was thrilled to try the Kare Kare but was met with a little disappointment as it was too salty. The meat, however, was cooked well and tender and paired with rice, it was not bad at all. Our favorite was the Siarsiado (Salmon). We weren't really sure how to mix the different components on the plate but the fish was excellent even without the calamansi hollandaise and the tomato sauce. All of the dessert on the menu were tempting but we ended up ordering the mango float. It was light, creamy, and delectable without being overly sweet. It was my little baby's birthday and we were served a chocolate cookie that we shared--on the house. That was really sweet of them and had we not been full, we probably would've finished it. My husband really enjoyed the barako coffee but my drink, the mango hibiscus tea, was very sweet, I diluted it with some water. For the restaurant being located in Napa, the pricing is very fair--even lower compared to other Filipino eateries that are not quite as elevated. The decor was simple and although the space is quite small--we were seated comfortably with our 1-yr old. The host seemed very friendly as he greeted us at the door and our server was nice but for some reason, the place was missing the warm, welcoming ambiance one experiences when at a Filipino household. I also noticed that some tables were checked on more than others--something we did not really seem to mind as we were just busy trying to enjoy our food. Perhaps, it was just really busy and it was later in the evening when we went. However, there are still a number of things on the menu I would like to try and we can't wait to go back! read more
6 months ago
10 days ago
5 months ago
Carabao has such a warm and cozy vibe inside the restaurant. As soon as I sat down, I instantly felt so at home. The staff were very kind and helpful, and very accommodating. Food was amazing, I highly recommend the sisig, spaghetti, & ube creme brulee. I would definitely come back! 10/10. read more
Enjoyed this new Filipino restaurant. Something we have been needing in Napa for a while! Our daughter made a reservation as soon as they came available online for 5 1/2 of us. The location is great with plenty of parking. We went to Matthew and Jade's pop up at Winston's and were looking forward to this opening. The host and waitress made some great recommendations and everything was just outstanding!!! We cannot wait to go back and try more items. Leigh our waitress was extremely friendly and engaging. The restaurant is decorated so cute and love the attention made for the murals! read more
1 year ago
11 months ago
A mixture of curiosity and excitement got the best of me: What happens when a classically-trained chef cooks Filipino food? For the answer, I made the trek to the Napa Valley, California, home of best wines in the country and the center of some an increasing number of James Beard and Michelin-quality restaurants. My visit to Carabao Eatery, a restaurant featuring Filipino-inspired cuisine that opened this summer in the City of Napa. Carabao, breaks new ground as Napa Valley's first Filipino restaurant. It is owned by French Laundry alums Jade and Mathew Cunningham. Jade Cunningham, born in the Philippines, trained at the Michelin-starred French Laundry (several minutes drive away) and you can see how their time there has influenced the restaurant's modern take on Filipino cuisine. A word of caution: Don't expect to find dishes like your lola made. Carabao is not a carinderia or turo-turo (point-point). Carabalo's mission is not to replicate those time-honored and nostalgic plates. Don't get me wrong. The Filipino flavor profile is still there, evoking those same familiar tastes of lola's kitchen, but the lessons learned at the French Laundry carry over to Carabao's dishes in a new way with perhaps different elements than lola is used to. Take my favorite dish, for example - dinaguan, an ultra-savory pork stew with pig's blood, vinegar and chili. Just hearing that might be off-putting for those unfamiliar with the dish but it put those cultural biases aside for a real treat. You'll be talking about it for days. In Carabao's version, a slice of lechon kawili (crispy pork belly) is used instead of the usual chunks of pork shoulder. It is sliced and topped with colorful edible flowers and thin slices crispy pig skin. This meaty element is ten placed in a bowl of cooked pig's blood that in my mind, was a good as my mom's homecooked recipe. I had to use my spoon to get all of the remaining dark, savory sauce. It is accompanied with garlic rice, perfect for soaking up that sauce. I recommend ordering more than one main plate so you can sample more dishes. Another pleasant surprise was the adobo deviled egg. You may be familiar with the taste of adobo (soy sauce, vinegar, chicken stock and garlic) and you must have had a creamy deviled egg. You would think the combination would be improbable, but Carabao makes it work. It was delicious. We also shared the Kinilaw, chilled citrus cured sliced hamachi with smoked coconut cream, pickled red onion gel and calamansi (a cross of a lemon, orange and lime) vinaigrette, which help familiarize and open up the palate for the celebration of flavors to come. Leave room for dessert. Carabao's overall excellence and innovation extended to dessert where the halo-halo and mango tort with mango sorbet were standouts. And don't skip the non-alcoholic calamansi juice, a perfect foil and palate cleanser to the exotic flavors of the food. Other reviewers praised the kare-kare, a meat based stew with vegetables and peanut sauce, and sigsig, pork, citrus, onion, chili peppers topped with a fried egg. These are dishes that merit a revisit. Also, just because the Filipino dishes have humble origins, don't expect lola-style prices either. In summary, Carabao presents Filipino food in innovative ways that offers excellent Filipino cuisine in a casual atmosphere. The young servers are attentive without being overbearing and are more than eagar to share their knowledge of the dishes, which may be unfamiliar to some. Some advice: Order dishes to share. Instead of having one after another, order them together so you can compare, praise and recall those sensory memories of nanay's kitchen. Eating, sharing stories, comparing, praising, savoring, being present and communing wth each other is the Filipino way. Mealtime is not just an energy boost. With only 12 tables, the restaurant was crowded from the moment it opened its doors for dinner. The room has a light-filled tropical ambiance without resorting to the cliche's. Reservations are strongly recommended. I estimate that 85% of the clientele were Filipino Americans, which says a lot about the FilAms in northern California, hungry not only for flavors and memories of the motherland but also hopeful to support businesses like Carabao because acceptance of the food opens thte doors to the entire often-misunderstood and underestimated culture of the Philippines. read more
Newly opened and we were lucky to have gotten reservations during our anniversary trip to Napa. First impression, we were greeted with a warm smile. Our server Noah was just as friendly and consistent throughout our visit. The chefs vision was on display with the variety of the drinks and dishes we ordered. One thing I really appreciated was the Filipino flavors I've grown to love were still very much apparent. Kudos to the entire Carabao team! read more
Made a reservation to celebrate an anniversary and we were seated right away and also at the bar table with a direct view into the open kitchen. It was definitely a bit warmer at those seats, so just be prepared in case you are wearing thicker clothes. As for the food, it was all good, but I did have higher expectations after seeing all of the social media posts and reviews here. Kinilaw - 3/5 as it was slightly fishy. I'm not sure if it was because of the hot weather. The fish itself had a great texture, but the fishiness threw it off. Street corn - 5/5 good and is exactly what it sounds like. I did like how there were small bits of popcorn in it to add some texture and flavor. Bistek - 3.5/5 for the price, I was disappointed. I'm not sure if it was just our piece of steak, but there was a good amount of fat on it which made it quite chewy. The waitress also recommended medium rare, but I suspect this may have increased the chewiness on an already fatty piece of meat. The taste for the overall dish was perfect though - vinegary, salty, and lots of umami. This could have easily been a 5/5 if the meat wasn't chewy. Kare Kare - 4/5 I liked how the meat was already formed into the fried ball and you don't have to worry about trying to get meat off of a small bone. It reminded me of a Japanese katsu with the way it was fried. I wish the Kare Kare sauce was more flavorful, though. Mango float - 5/5 very tasty, and was almost like a very light cheesecake. Unfortunately, this was probably one of the better dishes of the night. Carabao definitely has potential, and maybe we just got a bad batch for the dishes we ordered. The dishes we ordered were not amazing compared to what you can get in the SF Bay Area, especially for the higher price point. read more
11 months ago
The restaurant is small yet spacious. The decor and set up were cute and culturally related to the food. The kitchen has an open concept where customers are able to watch the team cook. The server happened to be Jade's (the chef) husband! He was very nice and kind to answer people's questions from food to the journey of getting Carabao up and running. The food left such a wonderful, lasting experience! We ordered sisig tacos, street corn, kinilaw, kare kare, halo halo, and cassava cake. There were no leftovers! We ate it all! That's how amazing the food was! Reservations are a MUST! The evening when we went had 150 people on the waitlist! This place is a definite must!!!! read more
10 months ago
I came here with my husband to celebrate my birthday and was excited to support Carabao--having a fine dining Filipino restaurant in Napa is something to be proud of, and I really want to see it succeed. The space is modern and boutique, but it doesn't strongly reflect Filipino culture beyond a few small touches. Service was fine but didn't carry the warmth and hospitality that's so central to our tradition. For a place introducing Filipino food to Napa, that heart and connection would really elevate the experience. Food was a mixed bag. The Kare-Kare Croquette was my biggest disappointment, overly salty, dry, and confusing in texture, with even a bone inside. The peanut sauce and coconut milk blend didn't balance well, and I missed the shrimp paste that normally makes kare-kare shine. On the other hand, the Kinilaw (Hamachi) was refreshing, and the corn dish was absolutely the standout I could have ordered two! My husband enjoyed his sizzling sisig(crispy pork belly) and the garlic rice, and the calamansi juice was excellent. Overall, I'd give the food a 5/10 and service a 6/10. For a Michelin-trained Filipina chef, I had high hopes, and while there's potential, I left wishing for more authenticity and balance. A small touch like the chef greeting tables for special occasions would go a long way in capturing the warmth of Filipino hospitality. That said, Carabao is new, and I truly hope it evolves into something special. I'll be rooting for it and look forward to trying it again in the future. read more
Business owner information
Eric G.
Hi Annaliza,…
1 year ago
We visited with a party of 6 at 5pm, right upon opening. We reserved about 3 weeks in advance. Aesthetic is 10/10-so colorful, clean & inviting. Ambiance 8/10-loved the music featuring lots of beloved FilAm artists. the background chatter does make it difficult to hear sometimes though & our table seating was pretty cramped as we were back to back with another table, making it hard to move around. Service was 10/10-We were greeted sweetly. Emilio was our server & he was very charismatic & helpful. He chatted it up with us to get to know who he was serving which was nice. He did a great job helping us decide how much to order & explaining the dishes. Our empty plates were always cleared quickly to make room for the next dishes to come out. One person in our party had a peanut allergy and care was taken to make sure she was ok. Drinks 5/10- The Pakwan drink was light on the watermelon and heavy on the carbonated water and basil. No one wanted to drink it. They had Red Horse which a few in our party ordered and that was nice. Hopefully in the future they can add cocktails, or even just favorites like a calamansi drink or cantaloupe drink. Appetizers were 10/10- We ordered the pork lumpia, deviled egg adobo, sisig tacos, chicken wings & fresh lumpia. They were all so flavorful and delicious, my favorites were the deviled egg & fresh lumpia, I'd come back just for those!! Main entrees were 6/10- We ordered the crispy kare kare, sizzling sisig, pansit palabok, kinilaw, & siarsiado, with a side of garlic rice and atchara. The kare kare was tasty however I still found myself craving bagoong to go with it--when I requested it and they didn't have it, Emilio assured us it was flavorful and to keep an open mind. I know bagoong is hard if not impossible to come by now but maybe making some in house would be a nice addition. The sizzling sisig plate was not sizzling when it came out, and it was ok but everyone preferred the taco to the sizzling platter. Palabok & siarsiado were not favorites, we barely touched either. The palabok sauce just threw me off and the fish in the siarsiado was a bit dry. However the kinilaw was delicious, we had 2 orders of it. Dessert 10/10- we had the mango float and though we were so full at this point we made sure to clean it off! Overall, this was an amazing experience and we loved the representation Carabao is bringing to the community. We would visit again, and now we know what we would like to order and what we would skip. Looking forward to Carabao's future!! read more
3 months ago
Went with a friend who was born in the Philippines and left there as a child. She said she was very proud of how authentic and elevated the foot was at the same time! I will say it was quite tasty! I would suggest adding more description for those that aren't "in the know" about the Filipino menu items, but I doubt you could go wrong just choosing blindly either. Will definitely head back there next time I'm in Napa to sample other dishes! read more
11 months ago
We made reservations here for our anniversary and, as expected on a busy Friday night, we couldn't be seated any earlier. We ordered the sisig tacos, street corn, chicken wings, kare kare, and mango float. Everything was flavorful and the portions were just right for two people. The only dish that didn't quite meet our expectations was the kare kare, it was a bit salty and could've used more peanut sauce and depth of flavor, especially without bagoong. We sat at the bar, and the service was excellent. The atmosphere was quite loud, but the décor was simple and elegant. I will say, the pricing felt a little high for Filipino food, though being in Napa, it's somewhat expected. I've definitely had some of these dishes elsewhere that were more flavorful, but overall, it's worth visiting for the experience and to try it for yourself. read more
Business owner information
Eric G.
Thanks for celebrating your anniversary with us — and for the kind…
1 year ago
WARNING AHEAD This is NOT your Asawa's cooking. This is NOT your Nanay at Tatay's love-infused adobo. And nope--not even close to your Lolo at Lola's Sunday feast. I repeat: this is NOT your family's kitchen. So don't come for me if your sinigang radar is off--I'm just the messenger! This restaurant has its own take on Filipino food. Whether it hits or misses your taste buds is up to you. I'm just here to share my brutally honest (but loving) breakdown--appetizers, mains, drinks, service, and vibes. So buckle up. Ambience: Napa vibes? Cute, trendy, and warm. Friendly staff, the right level of lively noise (not "I can't hear you" loud), and an open kitchen where you can watch your food slowly make its way to your table. Think: "tita aesthetic meets foodie Instagram post." Service: 10/10 for friendliness! They check on you every 5 minutes--basically more attention than I get from my group chats. But let's talk speed... Getting your food feels like waiting for brown rice to cook--with no rice cooker. Our appetizers took about 20 minutes, and the mains? Let's just say, bring snacks or spiritual patience. I get that they've just opened, but that kitchen needs a Red Bull or two. Still, the staff was super nice--probably checking in so often to make sure we hadn't died of hunger. Appetizers: Chicken Wings Inasal - It's okay. Better after a dip in soy sauce with calamansi (a.k.a. Filipino ketchup). But if you're craving the smoky Bacolod inasal flavor... keep craving. It lacked punch and, oh--did I mention it came out cold? Vegetable Egg Rolls - Two pieces. TWO. For that price? I was expecting at least four and a high five. Tasted like the usual Chinese takeout kind. Also not hot. I'm starting to think the kitchen forgot how fire works. Main Course: Sizzling Pork Sisig - Not sizzling. Not even whispering. Just... room temp sisig. BUT--I liked it! Flavors were good, had a nice crunch from the chicharon, and I'm okay with liver. My "boss lady" though? Hard pass. Too spicy, too livery. So depends on your preference (and your tolerance for organ meats). Pancit Palabok - Presentation was lovely--very "Food Network challenge." Taste? Eh, decent. No serving spoon though, so prepare to fork-battle your seatmates. Drinks: Lots of wine and imported beers, which makes sense for Napa. But where my Ube Martinis at? Or a Calamansi Mojito? Missed opportunity for some Filipino cocktail flair. Verdict: Happy I tried it--after all, it's the first Filipino restaurant in Napa ( finally!). Will I go back? Maybe... if I'm full of patience, not very hungry, or just want a cute place to chill. They've only been open for two weeks, so I'm hopeful they'll level up. If you're curious and don't mind a bit of a wait, go ahead and make a reservation now. Just don't bring your lola's taste standards with you--it's not a fair fight. read more
10 months ago
The food is amazing. My husband and I had the fresh lumpia, sisig tacos, and kare kare. Staff is friendly and very welcoming. Cant wait to go back. Highly recommended. read more
5 months ago
Phenomenal food, I would describe as filipino fusion. The presentation of the food was good, the staff were the best! They took the time to describe the history of the restaurant, provided explanation of meals and drinks, just overall great customer service. I would highly recommend. read more
5 months ago
Celebrated an early Valentine's with our family of 14 at Carabao and had an amazing experience. They accommodated our big group effortlessly and served everything family-style with generous portions. Huge thanks to owner/host Matthew and chef Jade for going above and beyond -- the ube crème brûlée and cassava cake were outstanding. The kinilaw had a great texture, the pancit palabok was bold and rich, and the kids loved the Filipino spaghetti. Excellent food, warm service, and a memorable celebration. Highly recommend! read more
1 year ago
I've been looking forward to trying Carabao since I heard they were opening a brick and mortar in Napa. The ambiance, service, and food left a great impression. We were warmly greeted at the door by Eric Gonzales before being seated by the hostess. Loved all the style choices, from the colors to the live plants. Our server was friendly, funny, and chill. Everything we ordered was delicious! We kept making "Mmm" sounds. The table next to us were making the same sounds too! Every bite reminded me of growing up in the Philippines, just elevated. Despite how busy they were we never had to wait long for our food. I'm already making another reservation and taking friends and family back with us. read more
11 months ago
Dining at Carabao was nothing short of extraordinary--a true celebration of the Filipino heritage, flavor, and hospitality at the highest level. We ordered the Sisig Tacos, Bistek, Spaghetti (not too sweet) Crispy Kare Kare, Palawan (Watermelon, Basil, Sparking Water, Lime), Baked Cassava Cake and Manila Mango Float. The Cassava Cake was great but the Manila Mango Float is a MUST. I ordered the Dinuguan to go, when I opened it at home, it literally looked like a work of art! The service was flawless. Staff were not only attentive but clearly proud of the food they were serving. Our server walked us through the menu with genuine passion, offering cultural context behind each dish and suggesting thoughtful pairings. What makes this place shine is its commitment to honoring tradition while pushing culinary boundaries. It's the kind of restaurant that redefines what Filipino cuisine can be on a global stage. read more
1 year ago
Carabao in Napa was OUTSTANDING! We truly enjoyed our date night at their soft opening. Filipino representation in Napa and the modern twist on classic dishes was literal chefs kiss. AND Chef Jade is from Calumpit, Bulacan, so she's basically family. The oxtail kare kare was phenomenal. It was genius to take the Filipino quintessential comfort food and upgrade it to this level of deliciousness. The bistek was cooked to perfection and melted in your mouth like butter. Don't let the price sway you...it was definitely worth it! The mango float was a Filipino style tiramisu and the layers of cream, mango and graham cracker cake blended so perfectly together. And now this is tops this list of my favorite dessert! Can't wait to go back and try more. We recommend making a reservation because this place was already flooded with all the foodie influencers. Carabao was a total vibe! Proud to have them in Napa! read more
6 months ago
1 year ago
I appreciate the creativity and effort to elevate Filipino cuisine by Carabao. I always feel proud when non-Filipinos eat in Filipino restaurants and they seem to genuinely enjoy it. The place has an open kitchen and bar, carefully decorated with Filipino elements and of course Filipino songs in the background. As for the food - Kare Kare is the real winner! I have never eaten Kare Kare without the bagoong but the sauce for this one is perfect! All the elements combined especially how the vegetables were prepared makes it all gel together. The tortang talong is presented different from usual - I love how creative they are and the touch of cherry tomato on top. However I feel that the basil is unnecessary and the coconut bechamel can be different. It did not add to the experience both visually and taste wise. The rest of the food is what you would expect in a Filipino restaurant taste and presentation wise. However you would know that the ingredients are premium and you would know that they took the time to make it special and homey in taste. Props to their team for still accommodating us after being late - didnt expect Friday traffic to be bad (I know, I should have expected that :) ) read more
My fiancé somehow got lucky and scored us a reservation at Carabao, a new modern Filipino restaurant tucked right in the heart of Napa Valley. With only 12 tables and two larger ones that seat six, this place is intimate and definitely in high demand. I overheard the host mention they're fully booked through the end of August! Right off the bat, the vibe is warm and welcoming. The staff is incredibly friendly, and the host made a point to walk around and check in on everyone, which added a nice personal touch. You can tell they care. Here's what we ordered: Pork Lumpia BBQ Pork Skewers Kinalaw Bistek (NY Sirloin) Sizzling Sisig Funny story. When we first ordered the lumpia, the server apologized and said they didn't have any available that night. We pivoted and went with the pork skewers instead (which were delicious, more on that in a sec). A few minutes later, they surprised us by bringing out a plate of lumpia on the house. Apparently, they had some ready, but they weren't rolled to Chef Jade's standard. Still, they fried up a batch and let us try it anyway. Honestly, it was cooked perfectly and tasted amazing. Super crispy and paired with a house-made chili sauce that had a bright vinaigrette tang. It elevated the whole bite. The pork skewers were fantastic. Juicy, flavorful, and had that backyard BBQ flavor like your uncle just grilled them in the driveway. Not overly charred, just right. The kinalaw was presented beautifully, almost like Japanese sashimi. Flavor-wise, it hit all the right notes. I'd be extra impressed if they ever offer a goat version. The sizzling sisig was classic and comforting, topped with a runny sunny-side up egg to mix through the pork. Satisfying and exactly what you'd hope for. Last but not least, the bistek. They used a NY sirloin steak, which at first had me nervous, but wow did they nail the bistek flavor. The steak was tender, juicy, and had that familiar soy calamansi onion profile we all know and love. They elevated the cut without compromising the taste. What really impressed me about Carabao was that, despite its modern presentation and upscale atmosphere, every single dish stayed true to traditional Filipino flavors. In a time where "fusion" too often means putting someone's culture in a tortilla, Carabao shows that you can modernize without diluting the soul of the food. This isn't just the best Filipino restaurant I've been to. It's easily one of the best restaurants period. I also checked out their story on the website and it made me appreciate the whole experience even more. Huge congrats to the owner and staff. Y'all are doing something special here. read more
1 year ago
We just had an amazing dinner and wanted to share our experience--not only was the food incredible, but the service was outstanding as well. We were seated right away for our 6:30 PM reservation and had a great conversation with one of the owners about the wine selection. We were planning to bring in a bottle from earlier wine tasting, but noticed they carried a wine we had actually enjoyed during a trip to Italy. We're so glad we chose that one--we ended up having two bottles! Our server (we nicknamed "Cousin"--an inside joke!) truly went above and beyond to make us feel welcome. We had some great conversations with him throughout dinner. We ordered the lumpia, pork inihaw, street corn, sizzling sisig, kare-kare, pancit palabok, and garlic rice. Everything was delicious, but the standouts were definitely the street corn, kare-kare, and sisig. For dessert, we couldn't decide and Cousin choose for us, and the Manila float he picked was ridiculously good! We stayed longer than expected and even offered to move to the bar so our table could be used by another group. All in all, such a wonderful evening of amazing food and warm, welcoming service. We'll definitely be back! read more
More info about Carabao
145 C Gasser Dr
Napa, CA 94558
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(707) 699-1220
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https://carabaonapa.com
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Ask the Community - Carabao
What's the difference between the dining room and the kitchen counter? It looks like during peak dining hours only the bar and kitchen counter seating are available.?
Hi! The dining room has tables versus the kitchen counter is bar seating right in front of Chef.… Read more
Is this place kid friendly?
I believe so. They open lunch on Friday & Saturday so Carabao can entertain family with children. Please call the restaurant for confirmation.
Just to confirm if breakfast is available, Friday-Saturday?
Hi! Yes, we are doing a brunch pop-up again this Friday and Saturday (8/29 & 8/30) from 10:30 AM to 1:30 PM. First come first served unlike reservations only for dinner.… Read more
Is there a corkage to bring in wine?
Hi! Yes, $20 per bottle. Thank you for asking!
How far in advance do they open Reservations on Resy?
Hi! Thanks for your question. Due to the demand, we had to switch to Reservation only and adopt a… Read more
Is there a wine list or is the restaurant BYOB?
They have beer and wine there. They have some Filipino selections also.
Why does Yelp recommend reviews?
13 reviews that are not currently recommended
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Carabao - filipino - Updated July 2026
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