Led by Culinary Director & famed American chef Larry Forgione "The Conservatory" will "crop-up" at CIA Greystone featuring a $65 multi course menu ... More
The Conservatory at Greystone
Led by Culinary Director & famed American chef Larry Forgione "The Conservatory" will "crop-up" at CIA Greystone featuring a $65 multi course menu both created & served by the students. Over the course of the semester these students taste & cook their way through Greystone CIA/Krug farm & kitchens. Friday & Saturday of each week this student led farm-to-table restaurant with emphasis on freshness, seasonality, local availability, & simple preparations will be featured at the Williams Center for Flavor Discovery. CIA's Farm-to-Table Cooking in America is a conservatory-style educational model for students who want to be part of a community working to create healthy, sustainable, & delicious food systems. The program will be a hotbed of activity where students can roll up their sleeves & get their hands dirty as they learn about gardening, farming practices & sourcing ingredients directly in the farms, fields, & forests of Northern California.
This was a disappointing experience. I was so looking forward to finally eating at the CIA, but was not pleasantly surprised. First, we ordered the oysters, which were fine with a lovely ginger sauce. Then French Onion soup, which I had to send back. The top is an egg based cheese fluff, with a soggy piece of bread and what tasted like canned beef broth. Perhaps someone forgot to fully carmelize the onions..or skipped the deglazing. My friend had the Gravenstock apple salad, and the apples were far more bitter than tart. Next our main dishes... three of the 9 scallops on the table were sandy. Not just a few grains... sandy. The pork chop was a little underdone, and the strudel had caraway that overwhelmed other flavors. On to dessert, and the poached pear was lovely, but the tad of ice cream seemed closer to a butter pat than a scoop. The creme brulee' was in a round shallow dish. The custard was not particularly light, and the sugar overwhelmed any other flavors in the creme brulee'. Worse of all, the ginger snap and biscotte were so stale.. like they had been left out in humidity. All this can be yours for $300.... One of the chefs took my email and assured me the head chef would contact me.. Haven't heard from her yet. It wasn't busy.. so I'm not sure why there were so many issues with the food. It was mediocre, at best.
Don't expect a 3 star experience. Food is ok and service is ok. Unlike many other school restaurants, the prices are not discounted, but it does cost $$ to run a school. Perhaps a bit too much reliance upon the reputation of the CIA...again, it's a student restaurant.
Greystone is a restaurant staffed by students at the Culinary Institute of America. The food was good, but not justified by the prices. The overall experience is nice but you can’t compare it to other high end restaurants in the valley.
This place is the best! The food is great! The mussels while it's season are the best!! One thing is that there is always a great big line! The reason the food is so good is because it is Culinary Chefs. Great food!! Take some time to get there!!
For the last six years, my husband and I visited Wine Spectator Greystone Restaurant. This year, seeing it was our 50th wedding anniversary, we planned a trip back to Napa at the restaurant.
It was horrible - loud and glaringly bright, almost like a bar atmosphere unlike what we experienced in past years. The food was not good at all nor was the presentation even though our final bill for our visit was almost $500 for the two of us. To be fair, we did buy a nice bottle of wine and a medium priced bottle of champagne (both which were good).
The sample dessert tray was also passable. As far as the olive oil samples, they were ho-hum and not worth the cost.
Unfortunately, this will be the last time we visit your restaurant and will instead find something with more ambiance and better food, which if we find will be well worth paying top dollar. What a shame for all of us.
The CIA's Greystone Restaurant, as you would expect, is actually a pretty nice restaurant. The prices are reasonable given that the food is prepared by students and not by star chefs. But because of this, the sophistication of the cuisine doesn't quite make it to the same level of the other good restaurants in town.
It may be difficult to actually find the restaurant if this is your first visit to the CIA at Greystone. But if you head to the north end of the building you will find sufficient signage and a fabulous plaza that you will walk across that is also used for outdoor dining in the warm months. The food is Mediterranean/California Cuisine mostly, but take note.. the menu is seasonal and all the produce is FRESH from the garden. All the beef and poultry is free range and all the wines are California, exclusively. There is an open kitchen to see everything that is being prepared, and you can even sit at the bar to watch. The waiters are knowledgeable and pompt and the chefs are all TRAINED. This is not student work like their school on the east coast.
The ambiance is a little noisey at times but the furnishings are atypical California and the attire is business casual. Try their Flank steak, Salmon or Lemon Chicken dishes for a mouth-watering experience. For dessert, don't miss the chocolate Lava cake or the lavendar creme brulee.
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