Great time, and we got to try a lot of different food together. Everything was really good, and we enjoyed every single thing we ordered! read more

The CIA at Copia - Dessert Menu - Cooking Schools Near Me - Napa, California

Came here for the black food and wine event and it is a very nice venue!! It's very modern and upscale! A very large spacious venue that has a nice outside lawn to dance and have vendors. It's two stories with an outside patio. It has a lot of space inside to even dance inside. I will come back here if they have more events out here in Napa. Very nice beautiful venue! The parking can be bad but it's alot of street parking and valet. -Marshay D. read more

The CIA at Copia - Fun times and black food and wine event - Cooking Schools Near Me - Napa, California

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Not sure why I didn't know this existed but so happy it does. The 'CIA' is walking distance from Oxbow Market so me and my daughter just decided to walk in. The outside area was so nice we agreed that we'll have to return in Spring to enjoy it. Inside there's a CIA store with so many kitchen items. I spoke with the employee there and she shared her knowledge of the two CIA facilities, there in Napa and the other in St Helena. She was super friendly and it was nice to meet her. We ventured into the museum which for me, someone who enjoys and appreciates food and cooking, I loved. This culinary collection was amazing. We also got to view the long wall of viticulturist which was interesting. Take a look at my photos to view CIA's testing kitchens. Very cool. This facility also has a restaurant, The Grove and an open area to rent for special occasions. Since the restaurant was closed, when I'm in Napa again, I'm definitely going to try it. read more

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First, check the reviews and see if they are for the restaurant (The Grove), the shop, the Williams Sonoma museum, or the cooking classes. It's all under the same roof. The cooking classes are excellent. I've taken a 4 day Boot Camp and just came back from a 1 day course featuring the cuisine of Julia Child. The facilities are super, restaurant kitchens fully appointed with all the equipment you could ever need. They make it so easy for you, all the ingredients are laid out, you're given copies of every recipe and carefully walked through each one before you pick up a knife. But the main determinant of your experience will of course be the instructor, and I had two excellent teachers, David Groff and Barbara Alexander. Both trained chefs with decades of cooking experience but also a teacher's mindset: patient, step-by-step instructions, attentive, and entertaining to boot. The key skill sets are managing the timing, knowing the craft, and being good-natured story-tellers, and both covered all the bases. Going to a CIA cooking class for me, I felt like a kid in camp. So much fun, assuming you like to cook, of course. The 4 day offering had more serious students IMO, the 1 day had a range of experience but everyone was pleasant and committed to completing their assignments on time. Either way, you get to eat all the plates that are prepared, too many for one sitting actually - you may opt to skip supper, in fact. If you take the 4 day course you get a complimentary dinner at the Grove, as amazing experience probably worth a few hundred dollars, the food is prepared by the full-time CIA students and it was a memorable meal. If you like food, making it, eating it, learning, or just having fun in Napa, check out CIA's courses. read more

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Had such an amazing experience here. The food is so unique and fresh. Had the mushroom steak because I wanted something light and tasty and it didn't let me down. Waitress was also very nice, helpful, and informative. Oh and the bread is to-die-for. It's full of flavor and oh soooo soft. It was like munching on a pillow. Plus the grounds are beautiful. You can sit at the bar and see everyone at work or walk around outside in the luscious garden with fresh produce that they use in their menu. Love love love this place. Can't wait to go again! read more

I tried their new released avocado toast brunch, a refined celebration of garden-to-table dining, sustainability, and culinary artistry. It includes an assortment of spreads and dips for your toast, paired with a chilled bottle of non-alcoholic sparkling wine to elevate the experience. It's truly one-of-a-kind brunch full of vibrant flavors in the heart of downtown Napa. I also got the truffle scramble and their omelette, which were both okay. I think the truffle scramble had a cheesy layer underneath? which I didn't particular like. The omelette was basic, nothing too outstand read more

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Limited menu for those that are vegan or have dietary restrictions. Large glass sliding doors to the restaurant are left open so I noticed a large cluster of flies flying around. The food was good though! Pasta was tasty. The potatos had a nice herb dressing or chimichurri. I liked my mushroom steak that was served with an arugula salad and shoestring potatoes. Delicious meal but nothing outstanding. I wanted to try other dishes but I was limited by my dietary restrictions. read more

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Quality/Quantity - My wife and I were in Carmel, CA and learned of this event. So here we are. The best thing was that we were expecting guests, and this provided us an excuse to take them to Napa. We attended an amazing free musical festival today. See pictures. Unfortunately for us, we read that the program was only 1 hour and 15 minutes, so we made lunch reservations at Bounty Hunter for 1 hour and 45 minutes later. The program ran way late, so we had to leave before the last musical/before the last group played. I used to also eat at your Grove Restaurant, but you now charge $90, so not that good value any more. Atmosphere - Decent size location. Beautiful facility. It still looks new. Plenty of seating, I actually expected more people. Larger parking lot, but really not large enough for all the businesses. I am told there is overflow parking nearby, but we got here early. Service - 5 stars; the team and volunteers were all friendly. Price - Free. Owner Comment - Congrats on your success since 1946 and with 4 locations. Look forward to attending more events in the future. read more

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Came to brunch at The Grove, at the Culinary Institute of America, Copia in downtown Napa. We ordered some great bites, and were equally impressed with the gardens outfront, where lots of the food/herbs are grown. In the kitchen you can find current students and recent graduates too! After brunch we checked out the second floor museum on culinary tools, appliances and other instruments. It was fantastic and I loved all the displays. read more

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We didn't get to try anything made at this location but the shop and the 2nd floor cookware of William was amazing. read more

The CIA at Copia - Cooking Schools Near Me - Napa, California

A wonderful experience at the CIA. My cousin had a baby shower here and the layout was beautiful. Outdoors, a floral station, beverage station, game stations, gift station and plenty of seating. The food was also amazing. They were serving a summer salad, really good fish and really good duck. It is truly the perfect venue for anything. I did have one annoyance and it was the bees. They kept flying around me and several landed on my food. That was only complaint. read more

The CIA at Copia - Cooking Schools Near Me - Napa, California

CIA copia was so rad!! The cooking experience was amazing. I can't believe how fun, challenging and rewarding this was. If you're looking for a crowd pleaser, you MUST book this. We had some really epic dishes to craft with hands on chefs who really go that extra mile to teach you while keeping cleanliness and safety a priority. I had the fry station where vegetable and seafood were the star of the show. My team mates had never cleaned squid for calamari or deveined shrimp so I had to muster up some confidence to take it for the team. While it doesn't sound fun, it was pretty fun. The location is also perfectly nestled with ease of access from city streets. Our group was apprehensive towards cooking but it all came together. The end and grand finale was superb. The chef joined us around the table to eat. I thought that was soo cool and intimate. I would definitely return. When I say cool, I mean it's really, really COOL!!! read more

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We had a very nice brunch experience at CIA at Copia. The chefs in the kitchen are CIA grads or current students. The outdoor seating is relaxing g and comfortable with views of the on site garden. I enjoyed the pancakes made with rye sourdough and semolina and topped with a yummy mascarpone crema. Another noteworthy item on the menu was the ricotta scrambled eggs. These were cooked to perfection soft and creamy and served with a side of brown sugar bacon. read more

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This was a nice brunch at the Culinary Institute of America. There was nice outside seating and a shop next to the restaurant. It was very low-key and casual while being relaxing. The service was good, and the food was delicious. It was a little cool in the morning, but they have heaters, and it was fine. I can see this place being packed during the summer months, but we went during shoulder season, so it was not very crowded. read more

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The good: Food was excellent, server was polite & knowledgeable. Facility grounds were lovely. The bad: Timing of food service. 6 adults - took approximately 10 minutes from first person served to last - etiquette suggests that all wait until all served, so first served food was cold. Check included 23% "surcharge", with gratuity expected in addition. Why not just add 23% to menu prices? read more

Beautiful campus, museum, test/teaching kitchen, and grounds for the CIA to host here in Napa. Came here for an educational course, and the staff and facilities were absolutely amazing. The building itself is so warm and inviting, so if you're in the area and they're hosting an event, a talk, or some other demo/culinary feature, make an extra effort to attend! There are so many cool nooks and crannies in this building - plenty of places to explore, and if you're lucky enough to attend an event here, the food selection must always be amazing. Thoroughly enjoyed our time here for our course, and would highly recommend stopping by and checking it out if you're in the area. read more

Friday night dinner, no reservations, no problem. This is of course dinner before 7pm. The restaurant was not as busy and I am glad we had a chance to try it again after a few years. Our server is knowledgeable and attentive. The food is delicious. The scallop appetizer is heavenly. I thought it was a little pricey but with the caviar on top, it's worth it. Don't skip the salads as they were fresh and light. To finish off dinner, we could not refuse the tiramisu and I'm glad ordered it. All in all, I would definitely go back. Good food, good service, nice ambience, what else can you ask for? read more

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Who knew the public could visit the Culinary Institute's location here in downtown Napa right next to Oxbow Public Market? How awesome! It felt a little *trespassy* walking right in, and I'm not sure it's totally clear that this building is open to the public, but my parents had visited and had multiple people in the building tell them to explore and enjoy! They have a beautiful garden on the grounds that you see as you walk in. You'll also find a window for lunch service to-go (sandwiches, soups, etc) as you walk in on the left side. Inside, there is a higher end brunch and dinner restaurant that had a really cool looking menu. We thought it would be CIA students or graduates who work here - but we found out that's not the case. Feels like a HUGE opportunity missed to sell a CIA experience! For that reason, we decided not to make reservations or dine here. They also have a little bar area where you can hang out and order a cocktail or glass of wine. On the first floor, you can see some different historical information about Napa and folks part of CIA. But go to the second floor for much more. On the second floor, there were multiple glass cases filled with vignettes of different culinary-themed collections. There is an entire ROOM full of Mr. Chuck Williams' (of Williams-Sonoma!) collection of baking molds - it was truly shocking - in addition to a history of lots of cooking gadgets and items. To my shock, the CIA kitchens door was open and students/teachers that were there told us we were welcome to explore. It was so cool to see! It would be awesome to see a small map of the space and what you can find, or someone at the front that greets non CIA-students and guests so they feel comfortable exploring. What an awesome collection of culinary history! read more

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First time here came for a friend's birthday. Beautiful garden area where they grow fresh vegetables and fruits that are served in many of the dishes. We had a reservation and were greeted and seated very quickly. Claudia was our server and she was amazing wonderful customer service. We had the focaccia bread, calamari as and tempura asparagus as appetizers. All were very good. I had the meatball entree and added pasta it was delicious. My husband had the oxtail ragu which was skeptical about but it was tender and delicious. My friends had the branzino fish that came with greens and succotash it was delicious too. For dessert we tried the cheesecake which was very good. We also tried the strawberry white chocolate mousse and the cardamom panna cotta. All the desserts were good but the cheesecake was the best. When we were about to leave an employee suggested we check out the cookware museum upstairs. It was really nice and my friend am I got to reminisce about many of the items that we remembered seeing over the years in our mother's kitchens. Great experience I will definitely come here again. read more

We explored the CIA at Copia after exploring Oxbow Market and lunch at Gott's Roadside. I love the CIA at Greystone, and we hadn't visited this spot. What a treasure. The restaurant wasn't open, good thing since we had just eaten at Gott's. But we explored the store and made our way upstairs to the Chuck Williams of Williams Sonoma fame Culinary Museum. Wow! This museum is great for any foodie. There is so much history in the museum. From butter churns, to old style pressure cookies there is every type of antique to modern kitchen utensil or appliance. We had so much fun exploring all the displays and even remembered having some of the pieces in our childhood homes. Once you have explored the inside, take a stroll through the beautiful culinary garden. This was a hidden gem that we didn't expect but loved every minute. It is absolutely well worth a visit. read more

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I've been writing a lot of five star reviews recently but that ends with "The CIA at Copia". My dining experience at this "institute" can only be categorized as the single worst meal i've ever had. Our table salads from their garden were literally just hedges of lettuce. The burrata cheese we ordered included no bread or crackers, and instead we were forced to order an entire other order of table bread (not for free of course). The service was slow, surprising considering there was almost no one else there, and finally this brings us into our entrees. The chicken I ordered was bone dry, and the gnocchi my poor girlfriend ordered was somehow overcooked, dry as a doorknob, and completely uneatable. She starved that night, we will never be returning. read more

Support The Culinary Institute and its students. We ate brunch at The Grove which is close to The OxBow Market. The dining venues help support students studying at the Culinary school and all kitchen staff are from the school. Amazing grounds and patio. We enjoyed a beet and grapefruit salad( fresh) , an Eggs Benedict ( nice muffin) , Fried Quail and Waffles ( Quail was extremely miniature...and looked like garnish...so be aware) and a BLT sandwich ( ok) for lunch/brunch on a Saturday morn. I thought the experience would be more daring. The entire facility is interesting to tour on your own. Lovely pay by credit card wine tasting upscale Vending machine Wine Fridge full of Global Wines Curated by the CIA . Lovely stylish little seating areas in the foyer and main hall. Reserve a private room for your own company tasting. Will be back to partake in events here. read more

The CIA at Copia - Cooking Schools Near Me - Napa, California

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Wow the food here was amazing! Came here for dinner last night, everything was delicious, cooked to perfection, with great prices & generous portions. We loved the beef ribeye steak & glazed lamb ribs. Both were tender, juicy, super flavorful with lots of meat. The culinary garden salad was light and refreshing, just wish they had more dressing. The lychee raspberry sorbet was really good too. We celebrated our anniversary, the staff was so nice, they brought us complimentary champagne with free refills. The building is beautiful and clean, I like how they combine art with food. They have their own garden outside where you can walk around after dinner. There is indoor and outdoor dining with plenty of parking. What a great deal with such quality food, will definitely come back next time we visit Napa! read more

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Went for the holiday pies course just before Thanksgiving. Fun 5 hour event where we made 4 pies per person. They provided lunch and wine during the downtimes and while we allowed the pies to cool. Fun activity for a rainy day in Napa. read more

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CIA doesn't disappoint. Been here in the past for some of their art exhibits. I love how they combine art, food and wine in such a fantastic way. Went to their 3D dinner which was a dinner intricately woven into a movie at your table. With generous pours of Prosecco as your welcome dish to start the evening. The food was amazing. From the starter tasting, to the halibut, Steak and crème brûlée. Generous portions ...def left us all full and happy after. There is an optional wine tasting and certainly the option to buy a drink with dinner. Overall another great experience at CIA. Love the creativity. Be lookin out for what ever else you guys create. I'm sure it'll be amazing. read more

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The Grove at Copia is an excellent place to get good food. Their marketing says: "The Grove at Copia is the signature restaurant from The Culinary Institute of America right in the heart of downtown Napa." The restaurant is really called "The Grove at Copia" :-) The Culinary Institute trains chefs for their new jobs. Most training is done at the Greystone property in St. Helena. That said, the food here is excellent. We started with deviled eggs carbonara containing crispy Parmesan. This appetizer was excellent and we couldn't think of one we liked better. The avocado bruschetta was nicely prepared on whole grain bread with cucumbers, radishes, toasted pepitas and mint. Flavors gave us a nice second course. The black truffle polenta with poached eggs was a great breakfast We asked for poached eggs soft and the kitchen fulfilled our request. After this we got the Grove lime pie with lime caviar. Yes there is a lime fruit that is filled with "seeds" that pop just like fish caviar. Wow. The whole meal was fantastic. The restaurant is casual but elegant. The grove mural set the atmosphere. We strongly suggest you visit the restaurant. read more

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I had the pleasure and honor of visiting the Culinary Institute of America Greystone in St Helena CA, what a magnificent building and campus with a history and tradition of training and graduating incredible Chefs. So to say I was excited to dine at the CIA Copia in Napa California would be a grave understatement. CIA Copia is also a very impressive campus in its own right and what a wonderful collection of displayed wines. The restaurant, The Grove, was beautiful. The night I dined there was no one there, I had the entire place to myself. It was a Thursday, cool, raining. The menus was a Prix Fixe which I often enjoy. This is where my excitement and the hype ended. To say I was disappointed is being kind. The Service was quite good though there was literally no other customer there. The presentation of the food was done quite well and if I was only eating with my eyes it would have been fantastic. Flavor? Missed the mark. Every course was so close it was as if the chef et al were trying too hard but not tasting their product. My steak, a rare ribeye, was cooked perfectly however it was under seasoned and served with excessive connective tissue (not fat) that could have been easily and appropriately trimmed before leaving the kitchen. The Caesar like salad: the dressing wasn't blended. Some bites were pure anchovy while others were salt and lemon. A simple whisk? The Burrata with a minty oil: the oil was green but I couldn't appreciate the mint and the Burrata could have used some corse salt and cracked pepper. The cheese course was served atop a focaccia. The bread was soggy and other than the honey comb which was quite flavorful, the remainder of the dish was not palatable. Dessert was a mascarpone cheesecake, well half a wheel of cheese cake, that wasn't terrible. Why so critical? The Grove bears the name CIA, Culinary Institute of America. Even more so, my check and eventually credit card statement read CIA Hyde Park NY. There's no way CIA Hyde Park would approve endorse or let that meal leave a kitchen with their name on it. read more

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This place is the Napa Valley destination if you want to experience the world of food, wine, art, and community. The CIA at Copia is The Culinary Institute of America's food and beverage center in the heart of Napa. We went and strolled around their beautiful culinary garden where they grow beautiful flowers, fruit trees and vegetables. If you are planning events like a sales team meeting, retreats or team-building the CIA at Copia can help custom-tailor your business event. read more

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While in Napa last week, I had the opportunity to have brunch /lunch at the CIA at Copia. Good experience and I recommend this place. Lots to see & the food was delicious. We checked out the Marketplace, the Culinary Garden, and the Wine Bar before eating. I plan to try a cooking class next time. We dined at The Grove (inside restaurant) and the service and atmosphere were great. Our brunch included Spring Pea Salad, Eggs Benedict, French Onion Frittata, Brioche French Toast and Seared Tuna Niçoise. Both the taste and presentation of the varies dishes were memorable. If you have not tried this place, do so (if possible). read more

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Great service and pleasant staff. The salad they served was produce from their own garden and fresh/delicious. The calamari was a little overcooked. The oxtail ragu pasta was the standout. read more

I attended the one day 'Street Food' class and had a great time. There were 16 students, and 16 recipes were prepared, we were broken into 4 groups. I made udon broth with noodles. Chef Annie showed me how to make gluten free noodles for family members that cannot eat gluten. Chef Annie even added her dashi recipe to the broth which was not in the class recipe. This was actually the star of all the dishes, not because if me but because of Chef Annie's special dashi recipe. Chef Annie shared so many cooking tips, I picked up some additional knife skills. We cooked in the yellow kitchen and were on our feet for about 3 hours. All the equipment was professional. Chef Annie was so organized assisting each group along with her 3 assistant cooks. They were so pleasant and patient. When it was all said and done, we had a feast with red and white wine. I wanna do this again. read more

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The culinary equivalent of a beauty school haircut... Our group of 10 arrived on time in 2 separate Ubers. One group was less than 5 min ahead and seated when the 2nd group arrived. Less than 1 minute after joining the group, the server brings bread, cheese and salad which is all of the "appetizers" on the pre-fixe menu. When I kindly explain that we haven't even ordered drinks, the server said, "I was told to bring these out". OK, so ALL the first 3 courses are served in the first 5 minutes. It got MUCH worse. After a long wait for drinks (which was actually OK), we get 3 entrees "family style". The rib eye was sliced wrong, against the grain and fatty. Pretty awful. Fish was a rockfish (cheap skinny 'garbage' fish) in a clam butter sauce that just was terrible. And the Lions Mane mushroom steak was decently OK, but the only thing that was. Only side dish (no vegetables) was a "bean puree" that was OK, but tasted like a can of bean dip. Gourmet? No. Awful? Yes. Bad service? 100%. Overpriced? $90pp + $45 for truffles we didn't order + drinks + 23% forced gratuity? Ridiculous. Not 1 of our adult group of 10 enjoyed it. We spoke with the manager and she defensively said, "we don't ever hear complaints on our ribeye". Zero apology for a terrible experience and a big drain on the wallet. read more

We went to celebrate our moms 72nd birthday and it was our first time. The property is beautiful. We started with the mezze plate and charcuterie board which were both delicious. The charcuterie board only had one type of cheese (truffle Brie which is delicious), however we were intrigued there was only one cheese. The beet yogurt was VERY GOOD. I went for the tequila flight which had a snack pairing and I wouldn't order it again. It was hard to drink in those glasses and there was no information given about the tequila brand or where it came from. My brother got the hibiscus lime mock tail and said it was very good, not too sweet. I ordered the grilled octopus and I would not order again and did not finish it. The octopus was very bland and the broth didn't marinate it because it was too thin. The spicy sausage and onions went well together but the beans were very mushy and the dish overall wasn't great. My fiancé got the lamb ribs and he loved them. For dessert the peach tart was amazing!! Loved being able to see all the garden plants and vegetables. That was pretty. read more

The CIA at Copia - Tequila flight - Cooking Schools Near Me - Napa, California

What a cool place! We had a great time! Before the show started we walked around the area and the exhibits are so cool. The shopping areas are amazing. The food was very well choreographed! The food was very good. The show was interesting - I think children would love it! VERY CREATIVE!! read more

The CIA at Copia - Cooking Schools Near Me - Napa, California

There's a store and some dining and casual eating options on the first floor but the jewel is being able to see into the Culinary Institute of America classroom and seeing the cooking collection of the man that started Williams Sonoma. read more

I have been wanting to try this spot since moving to Napa. Their gardens out front are incredible and their reputation for cooking classes must be a reflection of how amazing their food is! We went for restaurant week so our experience may be slightly different from the norm but still worth raving about! Aesthetic - 10/10 Classy, quaint, and clean. Staff is so nice and enthusiastic about their restaurant. Our order: - Appetizer salad - 10/10 - So fresh and delicious! I could've eaten one twice this size! - Roasted carrots - 9/10 - Perfectly cooked with a yummy balance of flavors. - BBQ ribs, cornbread, and macaroni & cheese - 7/10 This is where the meal fell short for me which was sad. The ribs were suuuuper dry. I basically chugged my wine to get through each bite. I had high hopes for them because the restaurant smelled SO GOOD. The macaroni and cornbread were super delicious and made up for the ribs! But it was a bummer to have the main show stopper fall so short. - Dessert - 10/10 - WOW this was so good! I cannot remember the name of it but it had such a creative balance of flavors! Even though the ribs were disappointing, I would definitely give this place another try! read more

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Absolutely amazing outside dining space. We had reservations for 3 outside and promptly arrived and seated we ordered from the wine menu and started with two appetizers, roasted potatoes with a mustard type sauce, they were crispy red and tasted great with the sauce. Then we tried the focaccia bread with rosemary, to dip in olive oil and that was really good. The two pizzas we ordered were, Margarita pizza without anchovies and the Vegetarian Pizza with zucchini both were absolutely amazing. Definitely recommend going, whether for the pizza night or other! read more

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Everything was delicious. The pork belly with the spicy dip was a great way to start the meal after drinking all day. All the pieces were crispy but soft and melty inside. I had the duck breast and loved the texture and flavors along with the accompanying vegetables. The portions were perfect and I enjoyed every bite. read more

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Decided to try this spot since it's been bookmarked on a couple of our Yelp Elite apps. Wanted to treat one of our friends to a nice dinner for her birthday and decided on trying our their restaurant week menu options. On top of the 3 course menu, we opted to also try their bread and burrata cheese which hit the spot for our super hungry tummies. The restaurant week menu was a 3 course option that includes a salad, main course, and dessert. Sadly, our service was extremely slow. We came to an empty dining room around 5:30 and did not get our salads until 6:40 while we watched other tables already receiving their main dishes after knowing we've arrived before they did. I would've given 4 stars, but the service was so slow that everyone in our party was getting anxious and eventually losing patience knowing we had plans at 8pm. Luckily after someone in our party mentioned we were limited on our time there, they sped up the pace and got us out by 8:15. Overall I feel like service could've been better as far as the timing as everyone else's food was coming out before ours. I felt the food was also not consistent as half of us ordered rib-eye steaks cooked medium and everyone's was either extra salty or bland. I was hoping this place was going to be a great experience, but unfortunately the food was taking way too long. Overall the food was good, servers were kind, but this place needs to work on efficiency. For dessert, Cheesecake crusts we're also not as fresh in my opinion. read more

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We went in hoping for an excellent experience. I have been to several CIA's across the Country. However... this one did not deliver. We could not find a wine suitable for our table. We found the nutty Cesar salad interesting, not delicious. I was really hoping for the carrot dish to delivery a taste my palate could enjoy. We were confused as the dish had few carrots, and Frekkah which is a grain with Garbanzo beans, no flavor. We did have the steak with golden potato wedges that was prepared perfectly, kudos on that one. We really struggled to have a complete dining experience. A brand new menu and absolutely zero knowledge of anything that was being served to us. We are not sure what the dynamic was that night. We ordered a tequila that never arrived to the table, and no one even said a word about it... I'm really on the fence with this place... super strange combinations of flavors that basically fought their way down my throat. We all had a good laugh in the parking lot. read more

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