RoobiFood

Culinary Institute of America (CIA)
St. Helena, Ca 94574
Greystone reservations 707 967 1010

My trip to Napa county this last weekend was definitely a “song” for my mouth. Delicious food and wines to be had for miles and miles. For years my husband and I drove these roads and would come across the Culinary Institute of America (CIA) with the renowned Greystone restaurant. Our usual reaction “we should go sometime but you probably need reservations.” This was our anniversary weekend so we decided to stop, look around and make this long awaited reservation. Through the concierge downstairs (who by the way was very helpful, thank you Christopher) we were able to get an 11:30 reservation for the next day, Sat. April 26th.

The Institute is a beautiful building. It’s very inviting appearance literally draws you in. The Restaurant was a little tricky to find but once pointed in the right direction we were on the path that lead us up to the front doors. Inside I’m captured by the atmosphere. Stone walls surround it, Tuscany sunset colors create a warm inviting setting. Hammered copper encases part of the open kitchen and the copper light fixtures bring a reflective sparkle to the room.

The Restaurant occupies a large space yet I didn’t feel like we were to close to any of the other tables. For the size of the place I was pleased that the noise level wasn’t to overwhelming, it was easy to have an intimate conversation.

We had arrived late but were extremely appreciative for the Hostess for squeezing us in. The service here is top notch. The dance that all the servers did was very well choreographed. (great team work).

We were seated toward the back at a table for two. Our server was a wonderful women that took great care of us. She was extremely knowledgeable, helpful and very friendly. (Sorry I didn’t get your name, great job!)

The menu is not overwhelming and covers something for everyone. From meat lovers to vegetarians. A selection of foods that sound delicious even if it’s something you wouldn’t normally eat. Appetizers prices range from $9-14 dollars and entree’s $24 to 40. A bit pricey but well worth the splurge.

After studying the menu for a number of minutes I decided on the Laura Chenel goat cheese crostini for my appetizer. A plate of fresh seasonal mixed greens with a crostini on top covered with goat cheese. There were sunflower seeds for some crunch and the honey-lemon thyme vinaigrette was absolutely delicious. A light refreshing salad with a added bonus from the creamy goat cheese flavor. (I’m a huge goat cheese fan.) The honey was a great addition, certainly brought a new taste sensation to my palate. The great thing about writing when my husband is with me is that I’m able to sample his meal as well. His appetizer choice was a spring garlic soup with black trumpet mushrooms. It was out of this world. The color was a soft green and on top the soup were crispy sunchoke chips and a drizzle of lemon oil.The garlic taste was sensational. Very apparent but not overwhelming, smooth.

The wine list, or should I say book is expansive. We chose a refreshing white that we had never heard of : Albarino-Borisch 2006, Lodi Ca. Very smooth, slightly buttery with a crisp clean back. A perfect accompaniment to our meal but also very refreshing on this hot Napa day.

For our entree’s I choose the Local Petrale Sole. A meyer lemon risotto with asparagus, crispy capers and toasted almonds lay underneath two perfectly cooked pieces of sole. Wonderful flavors, I’m such a fan of lemon and the use here with the risotto, brilliant. The only room for improvement that I myself would of appreciated would of been for the asparagus to have been a bit firmer and more crisp, other than that, thoroughly enjoyed. My husband ordered the Sonoma Duck Breast. To accompany it were sauteed pea tendrils, fava bean, pancetta and a refreshing gremolata on top. The way the breast was cut made for a much better taste enjoyment. Beautifully cooked with just enough fat to keep flavor and add some crispiness to the outside. The fanned out breast was sitting on top a flablous orange puree that I’m guessing was a fava bean puree with saffron added. (my husband thinks tumeric, who’s right?)

What a wonderful lunch. Great food, great company and such a wonderful atmosphere. Thank you to all the staff that took such great care of us. I’m so glad we finally stopped. An experience I’ll remember for a long time and food that I’ll certainly want to enjoy again! 5 roobi’s for overall experience.