WOW! 20+ courses of delights for all the senses! Loved every bite!!! We visited for a special birthday two years ago years ago, and again for a family member's 80th birthday this past weekend. Left with full bellies and happy hearts. Start in the lounge with bubbles, wine, a cocktail or mocktail, move to the dimly lit, beautiful kitchen (where you meet Chef Doug and the team and see them in action!!!) and enjoy half of the meal around a custom U-shape table, then move to the main dining room where the rest of the meal is served. And there's one last surprise transition and treat at the end! Highly recommend the earlier 5pm seating so you can appreciate the vineyard views throughout, and see the sunset-kissed sunset sky. This is a special occasion experience that we'll remember for years to come! read more

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Great service and ambience overall. The non-alcoholic pairing was enjoyable and refreshing, though a few drinks leaned a bit too citrusy for my taste. My favorite dish was the caviar cold soup, absolutely outstanding. The wagyu was delicious, the king salmon was perfectly undercooked, and the lamb was flavorful but slightly salty. The location feels somewhat remote, but the hospitality more than made up for it. The servers were extremely attentive. They even came out to the patio to turn up the fire pit and brought us blankets, which made the experience feel especially thoughtful and welcoming. read more

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What an absolutely amazing experience! 5 Stars - only because more aren't possible. The setting, the ambience, the hospitality, the level of warmth and service...and each item were out of the world. We recommend Cyrus wholeheartedly. The chefs and the staff go way above and beyond. We had the 15 course dining experience and every part of it was simply amazing. read more

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Very pretentious - there are other restaurants in the area where you will have a much better experience. Based on a comment I gave on Instagram, Chef seems to be a bit full of himself but since I won't be back have no other choice than to experience it based on the one time I've been. There are MANY other fine dining restaurants that will provide better food, atmosphere and experience. Save yourself a long drive and eat elsewhere. The accolades here are overwhelmingly undeserved. Food: 3/5 | Service: 2/5 | Atmosphere: 2/5 read more

Cyrus - French Near Me - Geyserville, California

My boyfriend took me to Cyrus for Valentine's Day this year, and I can honestly say--it was the best Valentine's Day I've ever had. From the moment we walked in, everything felt special. The setting is beautiful and elegant without being stuffy, and the service was warm and thoughtful from start to finish. You can tell they've really thought through every detail of the experience, and it made the whole night feel incredibly intimate and personal. The food was absolutely amazing--each course was like its own little surprise. The flavors were creative and perfectly balanced, and the presentation was almost too pretty to eat (almost). The staff walked us through each course with so much care and all of the wine pairings were spot on, you could tell how much pride they take in what they do. Every bite felt intentional and memorable. We couldn't stop talking about it the whole drive home--and honestly, I'm still thinking about it. If you're ever looking for somewhere to celebrate something meaningful--or just want to treat yourself to something truly special--Cyrus is that place. read more

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We enjoyed a fabulous birthday dinner at Cyrus this evening. I ordered pescatarian and my husband enjoyed the regular menu, both exceeded our expectations. The food was delicious and it was also presented beautifully. I unfortunately don't have the vocabulary to describe the layering of flavors in every dish but know there is a surprising burst of flavor in every bite. The staff was attentive, polite and knowledgeable about the menu including the ingredients in every course . We found the Somm to be very helpful in selecting wines as well. We opted not to have wine pairings as we were concerned it would be too much wine for us. We have been to numerous Michelin Star restaurants in the US and abroad and found Cyrus to be a new addition to the top of our list. read more

Ok I've eaten a few 3 Star experiences. SingleThread, French Laundry, etc.. phenomenal experiences. But there is something about Cyrus that transcends those experiences be it the wonderful setting or the actual people that work there. Amazing food and I felt at home. Anyway those that rate this less than a high 4 or 5 are dicks.. read more

Cyrus - Butter Poached Lobster, Caviar and some amazing corn concoction. - French Near Me - Geyserville, California

Date: Sunday, August 17th, 2025 Time: 5pm Party of: 4 Meal: Dinner Reservation Made: via Tock a little more than a month prior *Dining Journey ($325) x4 *Tart Vodka Martini ($24) *B Wise Cabernet Sauvignon Moon Mountain 2021 ($40) *Service charge: 20% ($272.80) *Taxes: 9% ($147.31) *Tock Order Fee ($5) Bubble Louge: *Gazpacho "Consomme" Kitchen Table: *Canapes: Sweet - Nectarine, Almond Tuile, Sour - Blackberry Halo, Salty - Golden Sesame Bao Bun, Furikake, Bitter - Charred Allium Tartlet, Umami - Tomato Macaron *Summer Squash, Ricotta, Miso, Marigold Vinaigrette *Louisiana White Shrimp, Plums, Hoisin *Chicken & The Egg 2.0 - Chawanmushi, Fried Chicken, Black Truffle *Adult "Oreo" Foie Gras Torchon, Cassis *A5 Wagyu, Yuzu Kosho Dining Room: *Sobachi Epi, House Cultured Butter *Alaskan King Salmon, Kohlrabi, Husk Cherry, Coriander Broth *Popcorn Butter Poached Lobster, Ossetra Caviar, Finger Lime *Shio Koji Aged Striploin, Buttered Kimchee, Tomato Ginger Jam *Red Hawk Ice Cream, Strawberry, Puff Pastry *Melon Curd, Lemon Verbena, Basil Seed *Mignardises: Sweet - Blueberry Vanilla Tart, Sour - Peach Melba, Salty - Black Sesame Bon Bon, Toasted Rice Ganache, Bitter - Earl Grey Canele, Umami - Dark Chocolate Seaweed Choquette, Sweet Soy Chocolate Room: *Sobacha and Golden Sesame Crunch Bar with Koji Caramel Every year, my parents do a triple birthday celebration with me and the hubby. We were all born one day after another for three days in a row - the hub, me, baba. All different years of course! It's typically a fancy dinner. This time, my dad suggested Cyrus. You have to buy the reservation on Tock, so we spent $1,705.40 when I booked the original rezzie. The two drinks we ordered while here, so paid for those after dinner. Since the experience is a journey, you go from room to room and experience different dishes along the way. For me, my fav section was the kitchen. I adored the chawanmushi, the wagyu, and foie oreo. The latter two we got as we walked thru the kitchen. I did find myself wishing the wagyu was bigger. It's basically a small cube on a toothpick, so just a tiny bite. I wouldn't have minded more of that. In the dining room, the mignardises ended up being the star. And I'm not even a huge dessert person. Out of the savory courses, I guess I would pick the striploin and lobster as I love a good surf and turf. But I found the popcorn odd in the lobster dish and the striploin didn't taste like anything special. One thing that was extremely odd was the salmon was sooo fishy. Since we paid so much for it, I ate the whole thing and stayed silent. Maybe it was just me? Nope, my dad said something shortly after they cleared that course and so did the hubs. (Both have worked at high end restaurants.) The chocolate room was a room with a chocolate waterfall. They give you a chocolate coin to toss in and I assume to make a wish. Service was excellent as expected. Everyone was friendly and attentive. They even gave us a complimentary birthday dessert per bday person. The venue also bring you on a journey vibe wise. The bubbles lounge is chill and bright. The kitchen is dark and a lil mysterious. The dining room is bright as well, but not as lax as the lounge. The chocolate room kinda feels like a small part of the willy wonka chocolate factory. I struggled with whether or not to give them 3 or 4 stars. I appreciate the inventiveness of the journey of traveling from room to room experiencing different bites. But in the end, my dining experience is about the food. And unfortunately I don't think it lived up to the price tag. I'm not mad I tried Cyrus, but this is definitely a one and done type of place. REVIEW #3838 read more

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My second visit - still fantastic, and the views in the summer are spectacular. I missed the tofu dish and the caviar add-on option is gone (best caviar I ever had). The foie gras oreo is spectacular. Service was just slightly off - nothing notable, but the vibe was off (could have just been me). read more

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What an amazing and unique and delicious experience! My husband and I went for our 37th anniversary and couldn't have had a more special evening. The meal is served in several beautiful rooms with in the restaurant. We started with cocktails in the "Bubble Lounge." There, we had creative gin martinis with dash bitters & paprika oil, chilled with liquid nitrogen. As we watched the suns set thru the huge windows, we were served 5 bites that highlight the flavor groupings of sweet, sour, salty, bitter and umami. Everything was beautifully presented and uniquely surprising. Gabriel (I think?) was our guide for the evening, and he was gracious and lovely. He explained the evening and the courses as we went along, offered cocktails, poured champagne (part of my husband's wine pairing), and escorted us from room to room. After a nice relaxing half hour or so, we were moved into the kitchen. There were about 10 diners, and it seemed each seating might serve about 16 or so. There is a shared table/counter for this portion of the evening, which encouraged sharing of opinions. There was a group ahead of us in the dining room, so they must do several services an evening. In the kitchen we were encouraged to walk around, ask questions, take pictures etc. Plus we were served 6 amazing dishes. They were all explained plus people asked questions, so we got a lot of detail. It was truly a wonderful experience, especially for people who enjoy cooking! Next we moved to the dining room. There, we had our final 3 "main" courses. There were some very memorable and delicious flavor combinations, and we ate them all even though we were getting quite full by this time! Then, to complete the circle, we were again served (this time dessert) 5 bites that highlighted the flavor groupings of sweet, sour, salty, bitter and umami. We actually asked for these to be boxed up, and when we had them the next day, there were incredible! I'm actually happy I got to fully enjoy them, because if I had eaten them after dinner I don't think I would have appreciated them as much. And, one last official stop. The Chocolate Room!! There is an incredible waterfall of chocolate, and we were given a disk to make a wish and throw it in. So fun. Plus, it said Happy Anniversary on it, for us. (We noticed that our names and dates were also on our menu. Lovely touches all around.) We had a shot of delicious hot chocolate, and presented a lovely chocolate bar to go. And that was the official end of dinner! However, we had to wait for the hotel car to come collect us, so we sat back in the Bubble Lounge with another few sips of wine. We became friendly with the wonderful sommelier (Kaitlyn?) who was pouring a surprisingly aged wine, which needed to be finished so she shared a bit with us. It was a completely lovely and memorable evening. The only minor quibble is that one of my main courses had a piece of plastic wrap in it. I didn't swallow it, but did point it out to one of the servers, who seemed very non-plussed so maybe that sort of thing is not unusual? Anyway, it didn't detract from my enjoyment at all, just a little curious about his reaction. I encourage everyone visiting this area to try this restaurant. I can't wait to go again, in a different season, and a different menu! read more

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It's been over a decade since I've dreamed of enjoying their experience again. To mention this as merely a meal is an injustice. For those who enjoyed Cyrus when it made Healdsburg a destination place, this is different from what you remember. Depending on what aspects you enjoyed there, your feelings may be mixed when coming here. As I mention to friends when going to a restaurant that they've never tried, it is best not to have expectations. That being said, the name Cyrus alone brings expectations. Coming here on the 1st Saturday in August and having reservations for the 1st seating at 5 pm. We were led to the bubble lounge by Addison as we waited for our fellow diners to arrive. For me, this was a reunion of sort seeing Nick whose history speaks for itself. From here, it was a dining journey like no other. We did not veer from the menu save my friend and I ordering the blood orange spritzer (https://www.yelp.com/user_local_photos?userid=saJuyv784apZzH--psHZ3Q&start=24&select=b1fjVkl0CzfLi_-MXvjmLg) and another guest a glass of wine. For the next two hours, we enjoyed every bite and course of our Dining Journey (as stated on the bill). I will not share my course details as the menu is seasonal and will likely be different when you visit. My best advice is to "be a blank sheet of paper". The atmosphere is non-traditional as you'll be eating and drinking in three main rooms before reaching the Willie Wonka inspired (at least in my mind) room. The service is impeccable and definitely as Michelin worthy as the food. Make your reservations early and prepare yourself for a joyful ride. The memories will last. *** In case you are curious, here is what we enjoyed on our voyage (https://www.yelp.com/user_local_photos?userid=saJuyv784apZzH--psHZ3Q&start=0&select=dG6Kf4Y0C9wHNXDZsGxzRA). read more

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This place has a star so lets get through the standard. Excellent service, and the food and cocktails were very good. The venue is definitely special, and the 3 locations throughout your meal is a unique experience. The issue I have is there wasn't one bite or taste that was special. I guess the seared A5 NY strip medallion, but its a A5 strip there is no magic in a quick sear and salt. At this price level, I'm going to be very critical. Perfectly seasoned, perfectly cooked, cocktails where perfectly balanced. But... for a meal that is pushing a grand you need to blow me away. I'll trade all the ambiance for one bite of Pomet's ugly mushroom pasta, or the bread course at Commis. I had a better meal at Mijote (shout out, its amazing, hit it up before that man earns a star). I'm kicking myself for not getting a reservation at French Laundry or Single Thread. read more

Perhaps one of the most memorable dining experiences of my life. The building is very beautiful: modern with concrete, steel and glass used throughout with earth tone colors to match. If you love modern architecture, you'll love it. As soon as you walk inside you realize that this is not your typical high end restaurant - but rather a place that creates a complete dining experience that you will remember. The staff are professionals, ambiance is incredible and the food remarkable. I booked the lounge experience because it was all I could afford and was surprised at the nice sized portions- we all left very satisfied. The food can be rich so take your PPI before you go so you won't have any regrets. read more

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I had dinner at Cyrus for New Year's Eve last night and had a very unfortunate and conflicted experience. Our party of 6 was surprised with an Asian inspired family style dinner that was very tasty, but the self service was surprising and disappointing. My event planner dining companion that booked dinner reservations stated she was not told nor informed of this self service family style approach. Then last night when we arrived and was greeted by Addison, he also didn't tell us that our meal was deviating from Cyrus' typical multi-course tasting menu format that Cyrus is known for. We probably would not have come to Cyrus and spent the $$$ for a Korean fried chicken family style self-service dinner had we have known. This misunderstanding and resulting disappointment is the reasoning for a 2 star Yelp review. The food flavor and friendly service were good, as you would expect. However, the simple preparations and meal concept was very basic for the price of the dinner, and the service style. For example, we were actually served a large vegetable crudite with the typical basic carrots, celery, radishes, etc, and a green goddess dip. I was flabbergasted that Cyrus would serve this to its customers. I thought maybe we were being 'Punk'd'. I'm not sure how such a significant breakdown in communication can occur. This is a beautiful restaurant with a great reputation. In the future when a Michelin star fine dining restaurant deviates this drastically from their usual dinner service style and menu, I would recommend that the greeter and lead server communicate the dinner plan for the evening. A restaurant shouldn't assume all guests know what is happening, especially when significantly deviating from their normal program....and of course since hundreds of dollars are being spent by their diners. read more

There was a time in my life where my main "hobby" was going to every single Michelin starred or highly rated fine dining restaurants in whatever city I was in for work or pleasure and it was fun no doubt but post pandemic and developing a love of my own far more simple home cooking the appeal of a 3 hour gastronomical adventure of techniques and textures has greatly lessened. But when you find out a chef who's food you remember from almost 20 years ago has reopened his restaurant and you happen to be that area for the first time in a year well yes you jump on a last minute reservation and I am glad I did. At 325 a person plus a set percentage service charge it's more or on par with other Michelin starred restaurants in the Bay Area, definitely the higher range especially if you are use to other countries or cities. To me it was completely worth and here's why: This is not a fireworks kind of meal like at Enigma in Barcelona, Alinea (my spouse's favourite fine dining experience) or even Ilis in NYC but it had something that all of them have and do so well to me- a confident point of view and dedication to that and a absolute LOVE of food. There was not a single dish I did not enjoy, there were some I enjoyed more but not a single thing we ate was anything other than exactly what the chef intended presented at the right time, right temp. Not a single dish was too much, overworked or underdeveloped. That is extremely hard to do especially when you are trying to create a multicourse meal that works harmonious while not monotonous. When I say it's not fireworks meal I don't mean you wouldn't be delighted. It is definitely leaning more on the Nordic style and Asian influences than the El Bulli ones but you see that interest in taking the most basic flavour building blocks of sweet, salt, sour, umami and bitter and creating absolutely delicious bites most directly in the opening and closing acts of an arrangement of savouy amuse-gueule to begin and a dessert set of mignardises. All the course in between those were excellent. My favourite was the chawanmushi but it is literally one of my favourite things to eat but this was definitely different than what I am used to as a play on chicken and the egg with a Korean fried chicken and then a very large amount of shaved Australian truffle. The chawanmushi along with the savouy amuse-gueules and a spot prawn dish were served in a shared dining table places in the kitchen. The progress of the meal is set out similar to Enigma in Barcelona where you move to different rooms for different dishes although not as dramatic and with less fanfair. Most dishes were served either in the kitchen dining table (for a max of 12 people per seating) or the dining room. When we arrived we brought to a lounge where there were drinks for purchase and a consomme. It was pleasant but it felt like something more could have happened. I was surprised I wasn't offered a glass of alcoholic or non-alcoholic bubbles gratis but maybe that has gone out of style. We had two additional bites in the kitchen proper of the foie gras oreo which of course was delicious and a single bite of a5 wagyu which I personally find overrated but I've also been spoiled by having so many different cuts in Japan but that's not say it was also delicious. If you know anything about restaurant kitchens or very very high end private kitchens you will be delighted by the kitchen here and it's clear they use every single piece of equipment in both the main kitchen and the pastry kitchen. We were encouraged to talk to the chefs but I tend to prefer to let chefs cook and let the food speak for them. The dishes served in the dining room were the more traditional sized entrees and you will not leave here hungry. My spouse's vegetarian main was very creative and delicious and my lamb was simply prepared but I can't think of a better way to serve it to highlight the local product. We ended the meal in the chocolate room. I think I was thinking of Tickets's dessert trees in Barcelona or Alinea's splatter dessert course but it was a more subdued experience. Not worse but different and in some ways very in keeping in the simple luxury that was a quality through out our whole meal and I always love when restaurants give you treats to take home which they do here. I can not find fault in the food at all, there was maybe a bit too much acid in a couple of dishes but really I think it's personal preference not preparation. I think my least favourite dish was a lobster and caviar dish which was a bit overwhelmed for me by the sauce. Ambiance and service: It is California wine country modern. Simple, sleek but warm lines. Modern classic but not stuffy. There are calm and tranquil views of young vineyards. The service was very good but not omnipresent which I prefer. The servers and the chefs who brought food were all very knowledgeable. I would be happy to try their menu again in a different season. read more

We booked Cyrus to celebrate two milestone birthdays -- a 40th and a 45th -- with a party of seven. Two guests unfortunately came down with a stomach bug and were unable to fly in. We called with plenty of notice and were told the restaurant would release the two seats to be filled by someone else. We checked multiple times online (and have screenshots) and saw that the 5:00 PM slot for two people showed as unavailable. We assumed the seats had been rebooked and that we were in the clear. No one mentioned any issue when we arrived. Toward the end of the evening, we asked about the refund for the two guests and were told they were "unable to fill the seats." The manager then explained that they close reservations off hours before service -- which contradicts what was visible online. When we asked why we weren't offered the food we had already paid for, we were told that "most people don't want the additional food." It was never offered to us -- and we absolutely would have accepted it. The food was excellent. We asked if the credit could be applied toward beverages. No. We asked if tax and gratuity could at least be refunded for services not received. No. The manager seemed to take particular comfort in saying "no" repeatedly, without any attempt at flexibility, grace, or even a small gesture of hospitality. To be clear: the food was fantastic. Our server, Karla, was wonderful. This is not a critique of the culinary team or front-line service. But hospitality is more than food. As someone who has spent a lifetime in the hospitality industry, I believe deeply in the idea that when something unexpected happens, you look for a way to make it right -- even in a small way. A token. A gesture. A compromise. Instead, what should have been a beautiful birthday memory now feels frustrating and sour. For a restaurant operating at this level, the lack of flexibility and basic graciousness was shocking. I truly wish we had never booked it. read more

I should have been on diet but then somehow I ended up at Cyrus . Needless to say, best decision ever- I can be on diet after today . The food is out of this world . I like everything they served me. Think about spot prawn and foie gras (omg my love ). They even served canele (which takes so much work to make) and I would have bought their cucumber sorbet if they sold it in a jar. Their vineyard is so nice - I can never get enough of the view. Their selection of whisky is to die for (too bad I drove so I couldn't really drink that this time). So why 4 stars? I think operationally they need to improve their service cordination. Don't get me wrong- I like all of the servers there, especially the older gentleman who explained to me the wine and the geyser peak. But clearly the cordination among them needs improvement- if you tell me that they just form a new team this morning- I would totally believe that. Nevertheless, I'd rather go to a restaurant with amazing food than one with just impeccable services. Definitely recomment if you have time to pass by. I should have come earlier just to take a photo with their vineyard . read more

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Have you seen the movie The Menu? If you work here you should watch it. Overall a killer deal and fun experience. Theyre going for a 2-3 star vibe for a 1 star price. Fuck michellin just enjoy the food and experience. Main dining room is cold. Parking lot is dark and has gravel. Service alternated between fast and slow. Overall amazing. Just be prepared to be there for 2+ hours. Enjoy life. read more

Our experience here was an 11/10. Food, service, ambiance, wine-- OUTSTANDING!!! We are in the industry and it was so amazing to have an experience like we had here at Cyrus. Everything Was Incredible! I think for most of the experience we just kept thinking "how can this get any better?" And then the next dish would come out and -- BAM we would be in heaven all over again! I haven't stopped raving about this place since our visit in July. I hope all of our industry friends get to enjoy a remarkable experience like this, at least once in their life (alone or with a loved one). We deserve it! Nice work everyone! read more

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Cyrus was SPECTACULAR. Warm. Whimsical. Approachable. Special. Delicious. It was just incredible watching a Top Chef Masters winner (and fellow dog lover)--and all of Cyrus--do what they do best. And what they love doing because I felt that love come through from every single person. There were so many courses and so many wine pairings (we got to try a 1967 Barolo) and surprises around every corner, including a chocolate waterfall and levitating chocolate boxes!!! Of course your dishes will be different because they're based on what's in season, but this is what we had (ranked): 1. Billi Bi cream of mussel soup: I now know the true meaning of "a chef's signature dish." Just Google Billi Bi to learn it's unique history. 2. White asparagus: This is at the top of my list because I've had asparagus a hundred times and it's never tasted like this. It's just like when my dad, whose favorite food is Taco Bell, tried Manresa's "Into the Garden" salad. So this is what vegetables are supposed to taste like!  3. A5 wagyu: My husband said serving wagyu is cheating. I said I wanted more of that melt-in-your-mouth deliciousness!  4. Baos: Best baos EVER EVER EVER. So soft and squishy. I could've eaten a dozen of these.  5. Cheese course: The cow+sheep+goat cheese is served inside a brioche 6. Chicken with crispy skin + truffles: Umami bomb. Plus, who says no to crispy chicken skin??  7. Foie + abalone + dashi: Chef Keane made a lot of dashi on Top Chef Masters and I'm so glad I got to try it! Plus, I love me some foie!  8. Amuse bouche: Bites representing all the tastes: Sweet, sour, salty, umami, bitter. Brilliant! And so fun!  9. Blue crab gochujang: A whole lotta fresh crab mixed with gochujang. Like the best Korean crab salad.  10. Pork with mushrooms: The most tender pork  11. Rose palette cleanser: So odd! The rose was surprisingly not overpowering or floral... the sorbet was cold, the foam was warm... it confused us, but in a good way!  12. Firefly squid: Sooo cute! But a little fishy...  13. Rhubarb dessert: I'm not a fan of rhubarb  14. Silken tofu: I'm not a fan of tofu, but the freeze-dried soy sauce and blood orange were neat!  15. Medai sashimi: I don't like raw fish  My husband did the wine pairing. It was expensive at $280, but the pours were generous. There was one champagne, one beer, and one sake included. We were surprised to learn that Cyrus's Cyrus came from OCK and Alexander's Steakhouse. No wonder he looked familiar! And we all graduated from SCU! And he's from our favorite place ever, Maui!! Small world! I tried a cocktail with gold flakes (Geyserville Gold: milk-punch, agricole, oolong, tamarind, pineapple) and had 2 glasses of champagne (Aubry Premier Cru, Brut, Jouy-lès-Reims NV). We're already trying to figure out how to go back! read more

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Cyrus - Geyserville, CA (San Francisco Bay Area), September 7, 2024 Cyrus is definitely a top two dining experience for me. Just one Michelin star, but better than most other three star establishments I've been to and should be 3. The concept at Cyrus is you start in the champagne room for Canapes. They have 5 distinct flavor profiles. Each bite was incredible (see descriptions in the photos). Highlight bites: sour cherry halo, maleb, basil ring was a burst of delicious and the umami flavored bamboo rice chip, sesame, yolk jame, and seaweed chocolate could easily be the definition of the umami flavor itself. You go the chef's table area sneakily hidden behind the amazing architecture of the Cyrus building for a series of amazing bites. The gazpacho consomme (not pictured) was incredible, as was the tamago, uni tart, lobster melon, "oreo" foie gras, and a5 Wagyu. Finally they move you to the dining room. You get some very substantial dishes, each of which would be a benchmark dish for me (you will leave Cyrus full). I've probably never eaten better chicken in my life, and every single side bite was incredible. You could have eaten just the sides and probably had a better meal than other michelin starred vegetarian restaurants. I'm a huge dessert guy and the desserts delivered big time. The pallet cleanser was great, the popcorn dish great, and the mignardises at the end mirrored the flavor openers from the champaign room and each bite was incredible. For those with dietary restrictions, there is 0 concern. My wife is gluten free and dairy free. Incredible substitutions where needed were all delicious. No cross contamination or issues, and the staff was great. Ambiance was also great. Incredible architectural building. Laid back California vibes, but incredibly attentive staff. They were all listening to everything. Chef Keane knew it was our anniversary dinner and was great. I don't repeat these types of meals for the most part, but will probably make an exception for Cyrus. I'm sure this will be harder to get into over time and highly recommend. read more

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[Bubble Lounge Review] - we're locals and hadn't been back to Cyrus since the reopening and had heard amazing things about the Bubble Lounge. we gave it a try for an early fathers day celebration and boy were we amazed. The restaurant itself it's very minimalist with clean lines and every single member of the staff is extremely attentive, warm, and seem so happy to be there. You're urged to group order as in everyone get something different so you can share. They start you with a glass of bubbles and then you can move on to a house cocktail, which are phenomenal or wine. For the first course, the highlight for me was the okonomiyaki (Japanese vegetable pancake), it was insanely flavorful and so delicious. For the second, everything was so so good, the red wine risotto was rich and light while the chicken wings packed a flavorful punch. Lastly for the third the olive oil ice cream, which is dairy free was just out of this world. Would go back just to eat that again! The food was truly to die for and after our meal we were given a tour of the entire restaurant, the kitchens, and finished off in the chocolate room where we were given some sweet treats. The entire experience was a culinary delight and a must try. read more

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I went... so you don't have to. With the hype around the reopening of this restaurant, Eater's write-up, and the price tag, I was expecting more, and they did not deliver. In the first 10 minutes of arrival, I had already been rubbed the wrong way. A party had entered a minute before us as I stopped outside to take a photo, so when we came in, there was no one at the door to greet us. We just stood there for 3 minutes or so - but if you know you have a bunch of reservations coming in at the same time, wouldn't you prepare for that? Strike 1. Finally, we were greeted by a man in an apron, which was confusing because I thought he was a chef - but turns out this is all the staff's uniform. We were ushered into the bubbles lounge and told to choose wherever we want - standing by the window, lounge chairs with a group of other women, or some hotel cafeteria looking tables. When we chose our seat, the sommelier greeted us, wished my partner a happy birthday, brought him his wine pairing (we only got one because I don't like wine), MY caviar addition - which he placed in front of my partner (psshhh), and then was about to leave. Was I expected to watch my husband drink and enjoy my caviar for 30 minutes?! He didn't even offer me a drink menu until I asked. Strike 2. Anyway, from there on, the experience was alright. Pros: - Their beverage program: Geyersville Gold milk punch - highly recommend, non-alcoholic pandan drink, and Salt N Pepa Margarita were all good. Wine pairing was good too. Also - whisky cart!! They had Rip Van Winkle which apparently is a doozy to find. - The staff, while a little unorganized at first, were great - everyone was really knowledgeable and enthusiastic about what they were serving/doing - The kitchen portion of the meal - had the best dishes and the best aesthetic. Also the most interactive, being able to check out the kitchen and talk to the chefs. If you come, come with moderate to low expectations. Especially for the chocolate closet - I was expecting Willy Wonka madness, or at least a wall/cart of chocolates to choose from, but it's just one bite while you stare at a chocolate fountain (that you can't even touch) making unappetizing sounds as it slaps into the drain. The food is the same fare at every stuffy fine dining place. There were no dishes that really WOWed us or stood out. Perhaps the palate cleanser - refreshing with diverse textures. I was burping lemongrass for the rest of the night though. read more

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I called to make a reservation, and whoever answered seemed very confused. He asked what I needed and I said to see if they had availability for this evening. He asked availability for what, and I said it dine and asked if it was a restaurant, I was very confused as I make lots of restaurant reservations and they usually answer the phone with the restaurant name (they did not do this), and seemed very confused why I was calling to make a reservation. He offered me space in the lounge, which has a different menu and isn't as great. Save yourself the hassle to make a reservation here and go elsewhere, French Laundry never gives me any issues and has food that's amazing!! read more

Per Eater's write up, Cyrus as "the most anticipated restaurant that delivers a progressive dinner during which diners move between various rooms", which has the Bubbles Lounge, Kitchen Table, and Chocolate Lounge. We are as excited as Eater to try Cyrus! This review is exclusively for the bubbles lounge. Service is good. But the food offered at the lounge left me wonder / desire for what would be in the pipeline to make it Michelin worthy. The space is contemporary which I adore, but the lounge reminds me of a hotel breakfast space or... the United Club lounge. (I know! That's bad!) As for the Canapes: mostly not that memorable. I enjoyed the warm gougère with the lemongrass umami broth, and the chilled lobster with Thai flavor. The rest just meh, screams basic, a bit of a let down The main act: the decadent Steamed Egg Custard with Aged Ossetra Caviar with a Yuzu Blanc foam is "interesting". I love egg custard - but as it is served room temperature to accommodate the ossetra caviar - it is only OK for me. The soufflé is also another " just fine" moment. It is not the soufflé that rises up. Maybe it is a different style soufflé? Tasty though. Overall I compare the experience to Thomas Keller's Regiis Ova Caviar lounge in Yountville which has live jazz music with caviar and champagne that delivers all stars food, attentive service and lively all in luxury experience. The Bubbles Lounge at Cyrus is missing a soul. read more

Cyrus - I love egg custard but not so much at Cyrus - French Near Me - Geyserville, California

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Cyrus is a dining "journey" and by journey, I mean an experience that moves you from room to room as you enjoy the food and atmosphere in each. Eating as journey; dining as journey. The Bubbles Lounge - You start off in the Bubbles lounge where you order your drinks and start of with the small bites they bring out. A few standout items included the persimmons which they age/dry them out in house. Enjoyed the lobster with avocado and thai dressing and the shiitake warm broth. This pep your senses up with the many flavors of sweet, sour, salty, bitter and umami. Nick one of the owners came by and we chatted a bit about the old Cyrus and this new one. My hubby and I don't drink so we got 2 non alcoholic drinks and at the end of the night had a $40 bill, was a little shocked given how expensive this dinner was. We usually have our mocktails comped at pre-paid higher end restaurants.. 30 mins in, we were led into the kitchen. The Kitchen Table - This is supposed to be a chance to engage with the chef directly as well as observe your food being prepared. Doug came to introduce himself. I enjoyed the asian flavorings and themes throughout the meals. Love the blue crab with forbidden rice, white shrimp, silken tofu and the pork belly. We were given an opportunity to walk around the kitchen and to the back room to see the pastry room. Not many did but my hubby and I got up, took photos, and met with the pastry chef, Josh, in the back. That is where I saw all the persimmons hung up. When I came back, to resume my courses, I only had chopsticks. My fork and spoon was gone so I could not eat my silken tofu course. I had to ask for utensils. Attention to details like utensils would be appreciated. 30 mins later, we were whisked away to the dining room. The Dining Room - Beautiful views of vineyards and Alexander Valley! Our own private table for the rest of the night! I enjoyed the steamed buns with miso butter, seared scallop, wagyu beef, and the black walnut date cake. My hubby and I had similar menus but since he does not eat seafood some dishes were a little different as his was substituted with veggies. They even came out with an edible birthday candle for me! What a sweet little surprise! This dining room experience was about 1.5 hours before we were taken to the next room.. The Chocolate Room - What a fabulous surprise! I won't ruin it but we had chocolates in there and I felt a little bit like I was in Charlie & the chocolate factory. We left with bags of chocolate with the whole menu for the night. When I got home, I realized they put "happy birthday" on my husband's menu and not mine (mine was the seafood menu). It would've also been nice to have mini menus in the bubbles lounge and dining room so we know what we are eating. We only had menus in the kitchen table. A few mistakes, a few minor inconsistencies but the experience was precious. I enjoyed my birthday at Cyrus!! read more

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Fantastic experience!!!! We celebrated our first anniversary here... The food is amazing, lots of Japanese influence, which we enjoyed immensely. The A5 wagyu, uni, goddess in garden are the most memorable. We also added alcohol pairing for him and non-alcohol pairing for me, as well as caviar... not a big fan of the non-alcohol pairing, most of the mock-tails are way too sweet for me. But my partner was impressed by tbe alcohol pairing, I like sake and had a tiny sip of the Katafune Junmai Ginjo13 Hanajikan, liked it.... They also took us to the chocolate room with anniversary backdrop... 5 star experience. Recommend read more

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what an extraordinary food experience. The architecture itself is beautiful - come in the Spring/Summer and it's even better with views of the vineyards right outside the panoramic windows. It's coolly casual but very intentional. You start in the the sitting area for a course of appetizers - an amuse bouche journey... Not everything works - some in our group didn't love the "bitter" or onion bite but others loved it. But the kitchen takes risks which is refreshing. Next you step into the secret kitchen where you see how the sausage is made and it is a calm, chaos (a lot of people moving around with sauce pans). Another set of little dishes are prepared and presented in your presence. But the crazy part is that you are encouraged to walk around and talk to the busy kitchen members. The staff's patience and accommodation of our attempts to be "clever" and our, I expect tired, references to the "Menu" and "The Bear" were received with smiles and friendly banter. Most dishes worked, but the steamed egg didn't work for us (the fried chicken was the wrong texture and it was a little salty). but again, we are super appreciative of and highly-enjoyed the culinary risk-taking. And everything was amazing. We ended our journey in the main dining room for even more tastes and amazing bread and butter (the only real carb all evening). We probably had over 15 separate dishes - not all worked, but most did and were knocked out of the park. And I don't know of any food experience that even comes close (Michelin or not)... highly recommend. read more

I made a reservation here two weeks prior and was very excited to be dining here. Doing my research on the chef, intensively looking at the previous and current menus and following the restaurant made me have even more anticipation of the meal. I had an interesting experience at Cyrus that left me with some mixed feelings and a not so great drive home. First of all I love the concept of multiple dining rooms. I was happy with all aspects of the spacious restaurant and different dining areas with exception to some minor things. I was pleased with most of the food courses. Since this is an awarded Michelin restaurant, I will be more critical of my dining experience. To be totally honest, I was very excited to eat here and truly wanted to enjoy this so much more than the actual experience I had. At the end I was frustrated, disappointed and felt let down. I called the restaurant during the week and spoke to Amber about my wife's dietary preferences. More than once actually. Unfortunately, i could hear that Amber had a rather condescending tone over a couple of the calls and in the back of my mind I wondered why some of her comments were made - let's just say she was not the most professional. She mentioned the menu changed daily, and while I did see those changes, very minimal changes over the week we were made from what I could tell. Having looked and studied the menu beforehand I knew very well about what she couldn't eat there and I thought I was quite specific about it. Even our server doubled checked these before our canapés arrived. We confirmed my wife and her preferences and I said everything for me was great, as I had no issues. In the end, my wife only had two small small substitutes that were simple requests and overall she was happy with her experience. I can't say that I was. We started in the champagne lounge and had a nice glass of rose champagne. We were not offered a wine paring option for our meal - nor were we offered to look at the wine list at this point. After about 20 minutes we were asked to follow them into the "hidden door" which led to the kitchen table.As soon as we entered the kitchen table area the chef greeted us with a "happy anniversary" and asked us how many years we were together. My wife looked at me puzzled and asked if I told them we were celebrating our anniversary. Amber asked over the phone if we were celebrating anything and I told her no we aren't, we are just driving up from San Jose for a nice dinner. It was a little awkward and I told the chef it was our anniversary earlier in the year. This was a bit weird, because if we had told them it was our anniversary/celebrating anything prior, then we should have been greeted sooner with the staff acknowledging the celebration and they didn't. So perhaps a misstep / miscommunication here. During our third bite/course at the kitchen table, our server finally brought over an iPad for wine. This was very late during the meal and should have been shown sooner. All the courses in the kitchen were nice and I enjoyed them, except my tuna course, which had no tuna, instead 1/2 of a quail egg. This was another mister because I never mentioned I don't eat tuna. As we moved to the dining room a few courses later. We were eventually served our 2nd main course and when they presented our two dishes, one server said "here is the duck, no, actually it's red cabbage". I looked down and had no duck, but was actually the same red cabbage dish that my wife had. She doesn't eat duck, so she was happy with her substitute, but I was left again, wondering where my duck/ protein was. Earlier, when we were walking around the kitchen I saw the duck resting and it looked delicious and was excited to try it. Instead, I was served a piece of red cabbage. At this point I was frustrated and disappointed because at this level of dining these mistakes should not happen. I didn't finish some of that dish because I just wasn't happy about it. There were no apologies offered from the staff. During our kitchen walk through, we saw cooked fish sitting out (for the dining room courses). It looked great. However, no one was in the dining room as we were the first group so I wondered who it was for. I thought to myself that an awfully early pre fire on the fish. We ended up in the dining room roughly 20 minutes later and were served that same fish that I previously saw. I made it very clear about our preferences and they were still ignored. Was this unwillingness, laziness, lack of competence or miscommunication? No apologies were given from the staff. There were a few other small things that I was frustrated about throughout the meal but it's too much to type out each. These were not on par with the Michelin standard of dining, service and overall experience. After reading numerous other reviews, apparently professional customer service is not something they are concerned with. I would not return here. read more

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This has to be my top dining experience I have ever encountered. From the bubbles lounge with the host, and later who I realized was the partner. Then to the kitchen for an interactive experience - with the head Chef/Owner, then the dining room - then the chocolate "wall." Everything was like a total, fun efficient machine, perfectly in sync, It was a flawless evening, and I think, worthy of an additional Michelin star or two. This is a place you will definitely want to visit again - and again. Also have recently been to Atelier Crenn, Franch Laundry, and Single Thread for comparison. read more

What a journey! This culinary experience takes you through four different rooms and offers 20 delectable dishes that makes you think they are worthy of more than just one Michelin star. Staff and Chef Keaton were so super friendly and humble. We even had the pleasure of meeting the co-owner, Mr. Peyton, who was working front of the house that evening. We had an early dinner and for this time of the year (January) I'd recommend to come early so you can enjoy the nice views of the vineyard because normal dinner starts, say at 7pm, won't have that experience. The journey of the night starts off in the bubble bar lounge where you are offered various bites. Then you move to the kitchen where they encourage you to walk around and ask questions. The bite that completely blew me away was the chawan mushi with uni and blue crab fondue. The complexity of that dish was pure perfection. After the kitchen we were then escorted to the main dining room. I did find the room a little stark but the food more than made up for it. I am still dreaming of that Rogue River Blue cheese cannoli, Shio Mandarin Sorbet and Mont Blanc with candy cap mushroom cake and parsnip ice cream. The creativity is just off the charts. **SPOILER ALERT - do not read if you like to be surprised by what's in the last room** Lastly we were led to the chocolate room. I had not read the reviews so wasn't expecting another room and certainly was not expecting a wall of flowing chocolate! The aroma was amazing and the parting box of chocolates on the floating disc was such a nice surprise. Also, the Cyrus took care to make for shellfish allergy accommodations for my friend and his dishes looked just as amazing. I really feel like they will not be one star for long. Want to return and try different seasonal menus. Truly a gem! read more

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As would be expected at this price point, food service and ambiance were exceptional here. But more than that, many small things came together in this progressive dining experience that made the dinner unforgettable. The thought that went into the menu was evident, with unique themes and tastes alike. The mocktail pairings were a a first for me. I drink alcohol but chose that menu and they were exceptional. Prepare for an unforgettable experience. read more

Went for my sister's birthday and we had such an amazing time. Food was superb ,( we are vegetarians) , service was very attentive and friendly. Will definitely be back . Thank u for an amazing celebration . read more

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Cyrus was one of the most unique and fun dining experiences that i've ever had! Throughout the night we were taken to 4 separate rooms for different experiences in each! The first room was the Bubbles Lounge where we had canapés that represented each of the 5 flavor profiles, cocktails, and a steamed egg custard with caviar. The next room was my favorite, the Kitchen Table. In this room, we were served the next 7 preparations while the chef told us all about the restaurant and the history behind the dishes. The coolest part was that during this time, you're able to get up, walk around the kitchen, watch the food be prepared and ask questions to anyone. The blue crab and the A5 dishes both especially stood out from the kitchen table. Next we were brought to the dining room, where we had our main courses. It began with some steamed buns. Then, we had king salmon, a crispy chicken thigh, pork collar, and a cheese course. The pork collar was slow cooked for over 40 hours and it was so flavorful, it was my favorite dish of the whole night. My other favorite was the cheese course. The desserts at Cyrus were also so unique, first a sakura sorbet, which was sour and satisfying, then frozen yogurt with avocado, basil, and limequat. It was such a mind-blowing flavor combination! They even gave me a "Yuzu Birthday Cake" which looked identical to a real candle and tasted incredible. The last room that we were taken to had a chocolate fountain, some final dessert bites, as well as a take home box of chocolates that represented the 5 flavor profiles bringing the meal full circle. Cyrus is the perfect restaurant if you're looking for an interactive, fun, and unique dining experience that is also in a beautiful setting and has incredible service. I would love to come back again someday! read more

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This 4.5 -star review is solely based on the overall experience which is undeniable to any other dining establishments of this caliber. With the 20 tastings that were provided, not all were top of class but the majority of asian influenced flavors had enough uniqueness partnered with an engaged Chef Keane and a 5 star staff, the price point is definitely worthy of the experience and just not what is presented in front of you. read more

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Food was great. Impressive verity of taste. The views are amazing this time of year from the bubbles room. The staff are personal and professional. High recommended Cyrus read more

We made a trip up to Geyserville, CA to visit the reopened Cyrus and the experience as very enjoyable and unique. The restaurant, situated in a vineyard has very modern and sleek decor.. The warm greetings from Alexa and Nick who hosted us seemingly throughout the evening were very nice and welcomed. The adventure takes you from the welcome lobby, to the kitchen, formal dining room and ultimately into the chocolate room. Chef Douglas Keane was there to highlight the dishes, ingredients and facilitated tours of the kitchen. When I go out to eat at a restaurant, I like an experience and great food that I cannot do better on my own at home and good people! All in all, it was an awesome, fun, unique and memorable experience. I left full, the food and drink was exquisite and the Cyrus team were great! read more

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Easily one of the best meal I have ever had. We came here for my birthday and was amazed at the level of attention we received in every room. We started at the champagne room where I had a glass of champagne that was part of the wine pairing. I wasn't a huge fan of red wine so our sommelier was able to swap out one of the red wine for a white wine which was absolutely amazing. We got to meet the chef in the kitchen and he was very nice and had a great conversation with us. Every bite was memorable and I can't wait to go back read more

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As you might expect because of the Chef and the Michelin stars, it was a spectacular experience. Well worth the price tag. What can I say that others haven't said? Make a weekend of it, relax and have fun. I think the chef's table was my favorite part. Chocolate room with levitating boxes of truffles was pretty dang cool too. read more

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I will premise this with the fact that the concierge at the nicest hotel in Healdsburg/Sonoma told me that they have received similar complaints about Cyrus as those which I am about to share with you now. Long story short, I urge you to dine elsewhere. Unfortunately, this is quite literally the most classless restaurant I have ever interacted with in my entire life. Truly. I have dined at Michelin restaurants all over the world, including Northern California * The French Laundry multiple times * SingleThread multiple times * Saison * Quince * Lazy Bear * Harbor House Inn multiple times Los Angeles * n/naka * Hayato, Japan * Sukiyabashi Jiro * Gion Maruyama, London * Ikoyi I list these only to emphasize that I am more than familiar with what a Michelin experience should be ... even just a basic restaurant experience should be better. I also own and operate luxury hotels and restaurants in southern California, so hospitality and customer service is my business. I have never in my life experienced worse customer service than I have at this restaurant. I was having medical complications during my vacation, forcing me to have to cut my vacation short. I tried reaching out to Cyrus to cancel three days prior to my reservation, but they are closed on Mondays and Tuesdays, and I believe they are also closed on Wednesdays, although I'm not certain about that, but it's irrelevant. I didn't hear back from anyone until Wednesday about my attempted cancellation. They refused to cancel my reservation and credit me back, even despite the extenuating circumstances. This is unheard of in the industry. Every other restaurant, even the Michelin star ones in Carmel, with strict policies, said no problem, they cancelled my reservations immediately, refunded me, and wished me well. But Cyrus refused to credit back $773 for a dinner reservation for two people, and they refused to meet me halfway, they refused to just charge a cancellation fee, and they even charged me for 20% gratuity on service I never received, because ultimately, I was medically unable to go. I asked them if they would prefer that I show up and have a medical condition while at the restaurant and inconvenience their staff and their other guests. Of course they had no answer to that but to just tell me that they would not be doing anything for me. Never wished me well, either. I even asked if they would allow me to use my reservation for another future date. They refused. I then asked to speak to the owner, but the chef/owner never reached out to me. I have asked this now three times in the past four months, and the chef/owner either isn't getting the message or is just refusing to tend to his customer. The lady in charge of answering the phone (it's just one person, but I will not mention her by name), is one of the rudest people I have ever spoken to in my life. Literally the most unhelpful person I have ever spoken to at any restaurant ever. Very, very nasty individual. The hotels in the area said she has a bad reputation for being rude and unhelpful. This restaurant doesn't seem to understand the industry that they are in, the hospitality industry, where we are hospitable to people. We all have our policies, and I have policies at my hotels and restaurants, but we also all have exceptions, and there is no greater exception than a medical situation. The fact that this restaurant was so unwilling when so many other restaurants were so kind, says a lot about them, I think. Why would you ever want to dine at a place that is giving you food when they themselves are so unkind in other ways? If the best food is made with love and there is no love here, then how can this be food worth spending almost $800 on? Well, it isn't. Not only have I heard from hotels in the area bad things about the customer service at Cyrus, but I have also heard that people come back with bad reviews about the food. There is no vendetta here, and I am only reporting back what I have indeed heard, and what I have indeed experienced. I literally never write reviews, but I have been so astonished by this very sad excuse for a restaurant that I am compelled to warn others to not spend their money here and to instead dine at any of the wonderful restaurants in the area, with very kind staffs and unreal food. I would like to name a few of these restaurants which are class acts, but I do not want anyone to think that I am associated with any of them, so I will close my remarks and keep them simply about Cyrus and their coldhearted, indifferent, unreasonable staff, and their apparently overpriced product. One last thing, I will be reporting this to Michelin as well. Shame on them for awarding this establishment anything. The hotels in the area are better sources for what's actually good. read more