Carabao

Honestly, we had such an amazing experience here. This place has been on my list for a while, and we were lucky enough to snag a reservation during our anniversary weekend. The staff were very knowledgeable about the menu and made some great recommendations. We were greeted with sparkling wine to start followed by several entrees and appetizers. Definitely try the sisig tacos, inihaw hamachi collar, adobo deviled eggs with roe to start. Everything was very well portioned and super yummy. Felt like a taste of home. The staff also complimented us with an anniversary card signed by staff and a dessert with candle as well to celebrate. Overall amazing vibes, great Filipino design touches throughout. The chef/owner definitely worked hard to represent the Filipino hospitality and kapwa through their food and service. Thank you for making our anniversary special! ♥️

Food: Fresh Lumpia: was very light, fresh, and yummy. A great starter Sisig: This was also very delicious- my husband downed half of it before eating anything else because he enjoyed it so much. The textures all worked well together with crunch from the chicharron, the unctuousness of the meat, and with the brightness from the citrus Kare Kare: this was good. The oxtail is already mostly pulled off the bone and made into a large meat croquette to make it easy to eat. The peanut butter flavor came through in the dish. As a note: this version does not seem to have strong fermented shrimp paste flavor (depending on your preference). Service: everything was amazing. The servers were super nice. Everyone was very friendly and it was fun to watch the chefs in kitchen

Carabao is an absolute gem in Napa. The food is incredibly flavorful, authentic, and thoughtfully prepared. We ordered kinilaw and chicken wing inasal for appetizers; for entrees we had sinigang and sisig which comes with choice of steamed rice and fried rice, and for the dessert we have tupig. And for the drinks; Sago and Lychee pop. The sinigang was deeply comforting and the meat is so tender that it will just come off from its bones, the sisig was rich and crispy with bold flavor topped with fried egg, and the kinilaw was fresh, bright, and beautifully seasoned. The chicken inasal wings has a really good flavor with the atchara added the perfect tangy contrast, and the tupig with a side of coconut ice cream was a wonderful finish, warm, subtly sweet, and comforting. The service was warm and welcoming, and you can tell the staff truly cares about both the food and the experience. Portions were generous, prices were fair, and the atmosphere was cozy and relaxed. Bathrooms were clean as well. Whether you’re familiar with Filipino cuisine or trying it for the first time, Carabao delivers an authentic and memorable experience. Highly recommend—this is a must-visit spot in Napa. After our dining, our servers helped us to meet and take photos with the chef, Chef Jade. Perfect day for us. Dining at Carabao Eatery is a taste of home for me and my wife.

Beautiful space and definitely in the elevated-casual category. The dishes were thoughtfully presented and the flavors were familiar yet refined. It’s like modern Filipino with attention to detail. The server introduced each dish as it came out, which I appreciated. I don’t remember if the wait staff introduced himself at the start, but the service overall was friendly and the pacing was good. Great spot if you want an elevated take on Filipino comfort food in a relaxed but stylish setting.

I was able to get a reservation at the last moment for a friday night. My girlfriend and I went here after hearing it on tik tok. I wanted to surprise her by taking her to a restaurant that would remind her of home. We ate some of the food and we actually enjoyed it. I am very picky about food. I tried some of her food and I was surprised how good it taste. We ate some of it and took the rest food. We also ordered dessert. We left the restaurant after we were done. One of the waitress ran outside in the rain with our dessert. We both forgot about it. I felt bad that he had to run outside in the rain for it. My girlfriend and I were talking about coming back to the place again to try other food on the menu. Easily one of my favorite restaurants. I would recommend my friends to the restaurant with a reservation. 10/10. Thank you for making our night

Went for dinner and really enjoyed it. I loved the adobo deviled eggs, barako coffee, cassava, and the avocado float — all were excellent. The sisig was good, though I personally would’ve liked it spicier. I understand the restaurant may need to cater to American tastes. The kare-kare sauce was a bit salty for me and was looking for more of the peanut taste but I appreciated the creative twist with the oxtail croquette-style meat — very inventive. Would love to come back and try their spaghetti!

We were so excited to see this place open, bringing exposure to Filipino cuisine here 🇵🇭 It was the first place we thought to take my mom for her birthday when she came to visit! From the moment we walked in we were amazed at all the attention to detail, and how beautiful the space was. You could tell that everything from the walls, to the bamboo shaped glassware, and even the lighting/ceiling was carefully curated to make the space unique in an upscale but approachable way. Plus the soundtrack mix was on point 👌🏼 And when they asked if we were celebrating anything, they really were asking and did more than just put a card on the table to acknowledge it. They took the time to make it special and the Chef came out to greet my mom Happy Birthday with a cute little dessert. It was so hard to decide what to get, but the the food and drinks were yummy and so picture perfect when they hit the table. Presentation matched the service also, and our server was friendly, attentive and very knowledgeable - about both the food and little fun facts about the food, how it's prepared and why based on the Chef's personal life growing up. It made the experience all the more memorable!

Wow! The entire staff is friendly and each person is very knowledgeable and passionate. The food was so fresh and tasty! We had the Pork Lumpia, Pork Inihaw Filipino Style BBQ Skewer, and Sizzling Sisig. We sat right at the counter and it was an incredible experience. Highly recommend booking a reservation here - such a treat!

After trying for a long time to get a reservation, we got one on a Tuesday and for my birthday. The staff greeted us warmly when we arrived. The dining space isn't large but feels intimate and cozy. The decor is modern - a cheerful green-and-pink color theme. It has an open kitchen where you can watch the staff prepare the food. The menu is perfect for family-style, encouraging guests to order a variety of dishes to share. We chose dishes from each section, and each was beautifully presented and appropriately paced. As we savored each course, we could tell it was a fresh presentation of traditional Filipino food. The chef drew inspiration from the flavors she grew up with, then added their creative twists. Many of the ingredient combinations on the menu were so bold and interesting that we wanted to try them all. My favorite dish of the night was the pancit palabok. The noodle texture was spot on, and the ragu sauce was absolutely amazing It was a wonderful dining experience and a wonderful way to experience Filipino culture and cuisine. Highly recommend! Make a reservation now - you won't regret it.

excellent food! sat by the kitchen very friendly staff flavors are unique and very tasty

It brings me so much joy that Filipino food is finally getting its representation and to have it in Napa of all places... it makes me so, SO happy! Michelin-trained, Chef Jade and her team here at Carabao definitely know what they're doing because I'm still dreaming about the meal I had here. This statement is going to get me in so much trouble, but it's better than my mom's cooking, oh snap-yep, I said it! ;) I absolutely love the small, cozy feel as soon as you walk in. There's a reason they primarily accept reservations because the restaurant is quite small. Not a good location for large groups. Customer service is on point. They were very accommodating for our party which included my 17 month old toddler that continued to throw things on the floor. To the wait staff working on Friday, 12/12 god bless you and your patience! Now let's get to business about the food. Y'all already heard me say it's better than my mom's cooking. So that statement within itself already says a lot. Being a Filipina, I went in with preconceived thoughts about the food, but also my standards were high because I eat this food all the time. Chef Jade truly elevates the flavors of each dish, while creating a very special dining experience. I think what made dining here just a little bit more special is the nostalgia of eating these dishes and the memories attached from when I was growing up. Peep my pictures for all the dishes my family and I experienced. These are all the dishes you need to try! So I'm just going to say that you need to schedule a reservation to eat here, ASAP. I can't wait for my next visit to Carabao, I need to try the other half of the menu. LOL.

Carabao is an absolute gem in Napa. The food is incredibly flavorful, authentic, and thoughtfully prepared. We ordered kinilaw and chicken wing inasal for appetizers; for entrees we had sinigang and sisig which comes with choice of steamed rice and fried rice, and for the dessert we have tupig. And for the drinks; Sago and Lychee pop (i had 2). The sinigang was deeply comforting and the meat is so tender that it will just come off from its bones, the sisig was rich and crispy with bold flavor topped with fried egg, and the kinilaw was fresh, bright, and beautifully seasoned. The chicken inasal wings has a really good flavor with the atchara added the perfect tangy contrast, and the tupig with a side of coconut ice cream was a wonderful finish, warm, subtly sweet, and comforting. The service was warm and welcoming, and you can tell the staff truly cares about both the food and the experience. And the atmosphere was cozy and relaxed, I Love the color touches in the main dining room --green and pink, very cozy. Portions were generous, prices were fair. Bathrooms were clean as well. Whether you're familiar with Filipino cuisine or trying it for the first time, Carabao delivers an authentic and memorable experience. Highly recommend--this is a must-visit spot in Napa. After our dining, our servers helped us to meet and take photos with the chef, Chef Jade. Perfect day for us. Dining at Carabao Eatery is a taste of home for me and my husband.

New restaurant ‼ Napa needed this variety of food. The location is pretty cozy and decorated nice. The staff were very excited about their business and mostly attentive. The adobo deviled eggs were marinated in soy sauce and vinegar giving it that acidic adobo taste and the filling was a little more balanced in savory and acid. I would go back just for these! The spaghetti with wagyu hot dogs was delicious!!!! It is a sweet and savory dish. The oxtail was recommended but it was not something I liked due to the peanut sauce it was in. I also think deep frying it is excessive but my husband loved it though! Can't wait to come back with friend to try more things on the menu.

Glad to have a Filipino restaurant in Napa :-) The restaurant can only accommodate a few diners thus it's so hard to get a reservation. Since its small, you can hear the conversation on the other tables lol. We ordered the deviled eggs, inasal chicken, karekare, palabok & tupig. All i can say is they needs to stop shaking the salt :-( also, we got disappointed on the inasal, its tough outside but a little bit raw inside. Love their karekare & want more of the tupig- one is not enough!

Was able to snatch a late reservation here as you know, when a new Filipino spot opens up, it spreads like wildfire within the community. This restaurant is located the same center as the Century Theatre. The parking lot was pretty big, but then again, we were here the week of New Years and late at night. Checked in and waited for about 5 minutes for them to clear the table and get it ready for us. Walking in, you notice how small and cozy it feels. Though nicely decorated with an open kitchen with about 4 or so barstools to view and interact with the kitchen staff. There's a bar in the back that kind of looks like they still need to fill out, but then again, they've only been open for 6 six months and time will only tell if they add more drink options to the menu. Unfortunately, they only have The Lost Coast Root Beer ($6) as the only soda option here. Shame, because I would have loved to enjoy my meal with a Coke Zero or something else with less sugar. Let me add that the staff here are amazing. They really do take great care of you and they all work in unison and help each other out. Some of them worked at Michelin star restaurants and know how to treat their patrons. We ordered the lumpia, pork inihaw, Kare Kare, Sisig & Singang. The lumpia was nice and crispy, but a bit salty to my liking. The sauce they give you is not the sweet chili sauce you are accustom to, but more on the bright side. The sauce did dial down the saltiness, but I thought it was just ok. The pork inihaw was tender and you get 2 skewers. Pretty pricey for 2 small skewers. It came with a vinegar sauce that was pretty tasty and I am not a fan of vinegar. The meat was peppery and not something I'm used to when eating meat skewers at a Filipino restaurant. I'm used to the sweet sticky sauce that they baste on the skewers while cooking over a bed of coals. I think 3 or 4 skewers would have been appropriate. The Kare Kare was coconut forward and came out pleasing to the eyes. I also found this to be a bit salty and I think it could be because they used fish sauce instead of shrimp paste as I am allergic to shrimp. I'm pretty sure this also changed the taste profile of the dish. There is a large fried piece of oxtail in the dish that was super tender. The rice did mellow out the saltiness, but that first taste hit me different. The Sinigang was a different flavor for sure. It was unlike anything I've ever tasted before. I'm sure they make their tamarind paste from scratch as you can definitely taste the freshness and uniqueness of the dish. Any Filipino that uses the powder packets will definitely pick up on how different this dish will taste. It wasn't super sour, but just enough to remind you of what you are eating. The pieces of brisket with fatty bits were a nice addition. It was tender and probably seared or cooked in the oven before hand. At the end, we also ordered the Casava and Ube Creme Brûlée. Both of these desserts were decadent and very sweet. Not great for diabetics, but super rich and good flavors all around. Not sure how often they change out their menu, but I would guess seasonally. I hope they add Krispy Pata or Lechon Kawaii for the next time we come back. Since this was a Filipino restaurant, I thought for sure they would have one of these on the menu, but I was sadly disappointed. Maybe next time.

Been hearing great things about a Filipino Eatery established in Napa Valley. It is in my 2025 bingo card and I was able to make it happen. Layout is simple and gives Filipino home vibes. Let us talk about starting with the Host amazing welcome to the place. We originally had 7pm reservation and requested to start at 5pm when they opened. Service is epic and great explanation of the menu. I ordered expresso martini to start off and the cocktail was made well. Deviled Eggs was good but I found the adobo too sour but overall great presentation. One of the best lumpias I had around. Tortang talong was well made but texture needs to be adjusted for me. Kare-kare was beautifully executed but do not expect bagoong it is not offered with it. I would wish for the kare-kare sauce to be cooked more the peanut flavor was strong. Sinigang was the best in terms of perfectly braised meat with soup and vegetables balanced it out. Atchara was too vinegary for my preference, maybe adjust the pickling? I think for people who want to experience Filipino food in fine dining style definitely stop by and try it out. Menu is seasonal and I would come back to try other offerings plus the wine pairings.

Finally made the decision at getting a reservation at one of the hottest restaurants in Napa. Only open for dinner, this was a great opportunity to discover some Filipino staples. The service was impeccable, giving great recommendations and information on the brief history of the restaurant. The small space gives an intimate atmosphere and was decorated for the holiday season. The food was served as it was prepared to keep it hot and fresh. The pork lumpia and Sisig are a must have if you've never tried Filipino cuisine. We will need to return in the summer when Halo Halo is on the dessert menu, as it is one of my favorite desserts to cool off with.

Make sure you have a reservation! As a filipino looking for an enhanced experience with filipino food, Carabao is a must! The staff were so friendly from the beginning and the restaurant is very clean and cute. The food and drinks were elevated and overall delicious. I can't stop thinking about their sisig tacos and fresh lumpia already. I am looking forward to our next time here to try all the other food.

Incredible food, Incredible service, Incredible ambiance. This is the best Filipino food I've ever eaten. Definitely make reservations, or you likely won't get in. Eat at the bar for a special experience viewing the chefs cook their amazing food. The bathroom is extremely clean and the servers ensure you have all you need to enjoy your evening. We tried the Lumpia, both fried and fresh, the Diniguan, the SigSig, and the Pancit, for dinner. For dessert, we tried the cassava cake and the ube crème brûlée. Everything was piping hot, eatable, and delicious. I will definitely be back.

That garlic rice with pork belly Sisig hit close to home. I grew up eating Filipino food and the taste brought a very comfy and homey taste. The ox tail was alright, I would highly recommend garlic rice with pork belly. Delicious! The service was great - I had a good time conversing with our waiter.

I have been wanting to try Carabao for the longest time. It's the first Filipino restaurant to open in Napa. It's led by Chef Jade Cunningham who used to work at The French Laundry. This dinner was a special Kamayan dinner, which seems to occur one weekend a month. "Kamay" means "hands" in Tagalog, so this dinner is where you get to eat with your hands. The tables were laid out with fragrant banana leaves to place the food on. I started off with the Calamansi Amerikano, which was an orange-based cocktail that was refreshing and full of citrus flavor. We started with adobo deviled eggs and sinigang, which were delicious. Sinigang is my favorite soup and this one had a strong tamarind flavor which I enjoyed. The second course was the seafood course, which had shrimp, mussels, clams, and a crab-fat fried rice to tie in all those briny flavors. The third course was the meat course. There were oxtail croquettes in a kare kare sauce, roasted lechon, roasted veggies, and of course lumpia! The lechon was dripping with fat and it was so crispy! Paired with the atchara and lechon sauce atop of rice was so nostalgic and satisfying. The lumpia was yummy and addicting. We had the baked cassava cake for dessert, which was chewy with a light sweetness from the caramel. And because we were celebrating my birthday, I was treated with an ube crinkle cake with cookies n cream ice cream. My mom wanted to say hi to Chef Jade and we're so appreciative she took the time to chat with us. It just added to the welcoming vibes we experienced throughout our time here. The only small hiccups were that when we asked for spoons, we were told we're supposed to eat with our hands... I guess he forgot that we had ice cream but that was quickly rectified by another server. And the seafood course was taken away a bit too quickly as my mom wanted the rest of the mango salsa that came with it. We had such a great time and we want to come back to try items from their regular menu.

High end special occassion Filipino Fusion first of its kind casual low key Asian restaurant and staff with former experience in the French Laundry Kitchen. Special Occassion Dinner for two: 2 appetizers, 2 entrees a beer and non alcoholic drink and a shared dessert: $145 without tip added. It is a solid 4.8 ! Wish I could make this show up. Young Hard working staff attentive and accomodating. Passionate kitchen and culinary staff! ( especially the pink haired pastry chef trained at the CIA but of course we sat in front of her station ) Beautiful Presentation of food ;intentional and creative. The space is family friendly with small children welcome in the space. The menu is on a journey towards a foundational set signature menu according to the owners with consistency being one of the top goals. In my opinion the foundational items I would return for are 1. The coconut glutenous rice cake dessert and ice cream. I would increase the size of the rice cake so it is more of a brownie size. 2. The fresh seasonal striped sea bass in a citrus broth glaze and fresh vegetables is beautiful and clean tasting. Well balanced acid / sweet and umami 3. The pork sigsig taco appetizer is textural and fresh including veggies ; love that there is a bit of mild heat ( spicy) in this one My only suggestion would be to keep testing your foundational menu items so there is acid , sweet and umami balance. The textures also need to be balanced somehow. If there is a cream sauce it needs relief somewhere in the dish. Something fresh and bright...something sweet or acid to kick up the cream base that lacks dimension. Looking forward to seeing the staff grow learn and evolve and enjoying more meals here It can only get better every single day ! An Adventure awaits and I look forward to seeing the menu and crew keep evolving growing and creating together Thank you to the waitstaff and kitchen staff for the show today ! You are awesome! Such hard work so appreciated. We will be back

Snuk in on a week night because getting a res here is challenging. With so many new and highly praised restaurants in Napa popping up and showing as not so nifty it's nice to find one worthy of the praise. Carabao deserves all the praise. The service is top shelf, the ambiance pleasant and the food, wow the food! We started with the Pork Lumpia and Kinilaw which were a lovely balance of appetizers. The Kinilaw impressed with the smokiness of the fish melded with a creamy poisson cru style sauce. Loved it! Our mains were Sizzling Sissig a crispy fried pork delight that won the night for me with it's garlic forward flavors and Pansit done in a stew like manner that took this Filipino staple and lifted it to new heights. I can't wait to return and try their secret menu. They don't say they have a secret menu but ya, well, likely. Lol

Went here a couple of weeks ago for dinner with family and had such an amazing experience. We were seated at the bar where you can watch the chef prepare the food. Honestly the best seat in the restaurant. The place is beautiful and aesthetically pleasing with filipino inspired decor throughout that really adds character and warmth to the space. The food was so amazing! Hands down the best Filipino food I've had here in the US. Huge kudos to the chef! The service was great as well. Everyone was very friendly and welcoming which made the whole experience even better. I absolutely loved it here and can't wait to dine again. Highly recommend this place!

First off, make reservations!! And secondly, if possible book the counter, fits up to 4 people!! Best seat in the house. It's basically the chefs table. You sit right up front and you get to see into the kitchen where all the magic happens! You get to be in close contact with the kitchen staff & the possibilities for conversations are absolutely the best. Parking was easy. Restaurant was easy to find. It's not a very big space but fits a good amount. Reservations - definitely a must. The place may be on the newer side but it's running like a well oiled machine! We ordered the Kare kare - different from what I'm used to but still carries all the flavors that I love. Palabok was delicious and gives you the same homemade feel but it was missing a lemon or calamansi. Adobo deviled eggs were definitely different. The vinegar/soy sauce flavor wasn't as dominant but still delicious. Lumpia was just about the same. Always delicious. Lechon kawali was yummy. Crispy on the outside and juicy on the inside. All in all, slightly different from your mom&pop shop but delicious nonetheless. It's a fancy take on our traditional foods and if it's working and introducing Filipino dishes to a whole new group, then i'm all for it. Chef Jade & the whole front & back of house were fabulous and extremely welcoming. I would go back for the company & conversation had during our meal with the staff. They definitely make you feel like family, which is the Filipino way.

New restaurant in Napa Valley featuring Filipino cuisine. The staff greeted us warmly as soon as we walked in. The dining space isn't large but feels intimate and cozy, with about 12 tables plus a semi-private dining room for larger groups. The interior is modern, featuring a cheerful green-and-pink color theme that brightens the space. I also loved the lighting fixtures. With its open-kitchen concept, you can see the entire team busily preparing dishes from scratch. The menu is focused and family-style, encouraging guests to order a variety of dishes to share. We tried a few from each section, and every dish was beautifully presented and perfectly paced. As we savored each course, we could tell it was unlike the more traditional Filipino food I've had before. The chef and team drew inspiration from the flavors they grew up with, then added their own creative twists and refined techniques to make each dish modern and distinctive. Many of the ingredient combinations on the menu were so bold and interesting that I couldn't help but try them all. My favorite dish of the night was the Spaghetti -- handmade pasta with sweet Filipino-style Bolognese and Wagyu hot dogs. The noodle texture was spot on, and the sauce was absolutely addictive. The garlic rice was also incredibly fragrant -- I even mixed it with some of the spaghetti sauce, and it was delicious. It was a heartfelt dinner -- a wonderful way to experience Filipino culture and cuisine through the chef's vision and talent right here in Napa Valley. I'll definitely be back to try more dishes on my next trip to Napa.

I've been wanting to try this place for months! Reservations are required. The place is small with only 12 tables, a bar section, and the kitchen section. We got there about 30 minutes early, but they set our table and sat us within a couple of minutes. We reserved the kitchen seating, which I highly recommend. There are only 4 seats in that area, so if you like watching the kitchen, grab those seats. I definitely appreciate the meal more watching them work. Everyone is a chef in the kitchen, which I thought was awesome! The kitchen runs so smoothly, and it's very clean. The food here is so good! It's not your typical Filipino food, but the flavors are there and turned up a notch. It was definitely very nostalgic. We shared many stories and memories as we ate the dishes. We ordered the fresh lumpia and kilawin for appetizers, kare kare and chicken lechon for our entrees, and cassava for dessert. We enjoyed everything! You can get a side of fish roe with the kare kare too. We didn't get it. I'll be coming back because I want to try their palabok and sinigang. Plus, the servers were very friendly and funny. The whole vibe is so warm, welcoming, and relaxing. It was a great experience.

I tried to book dinner at Carabao Napa but it was full, so we went for brunch instead. We arrived around 12:15 and got seated quickly, which was nice. The place is bright and cute, with bilao on the ceiling and a carabao mural -- subtle Pinoy touches. The brunch menu was limited, which was a bit disappointing after driving over an hour. I had the Longganisa Breakfast Sandwich -- tasty overall, though I didn't love the cheesy scrambled egg. My husband's Tapa Silog Bowl was on the salty side, but the pickled veggies helped balance it out. He enjoyed his San Miguel Beer, and I tried the Pakwan drink ($10), though I still prefer my homemade version. Our server Emilio was great -- friendly and attentive -- which made up for the so-so food. Next time, I'll definitely try dinner since the brunch didn't quite have that "Filipino food with a twist" I was hoping for.

We found this place on IG last year while it was still being built and knew we had to check it out once it opened. Fast forward a few months -- we made reservations for our 20-year anniversary dinner, and honestly, if you're planning to go, book ahead because it fills up fast! Right when you walk in, you're greeted by this big modern storefront door that sets the tone. Inside is bright, clean, and stylish with music that fits the chill, modern Filipino vibe perfectly. You can tell they put thought into every detail. Service: Our waiter Brian was awesome -- super attentive and friendly. He even surprised us with a couple of anniversary drinks, which was such a nice touch. Started with Pork Lumpia: Crispy, crunchy, and cooked just right. Comes with their homemade sweet chili sauce that's bomb. Next on deck was their Kare Kare & Pork Sisig: Both dishes had great presentation and even better flavor. The Kare Kare sauce was rich and smooth, and the Sisig had that perfect mix of crispy and savory. Shoutout to Johnathon the bartender! He made us a 3-drink sampler from the bar that was seriously good. Definitely worth trying if you like craft cocktails. We somehow saved room for the Casava Cake, and they brought it out with a lit candle to celebrate our anniversary. It was warm, sweet, and the perfect ending to the night. Overall, the vibe, food, and service were all on point. Huge thanks to Brian, Johnathon, and Keoni for taking care of us, and to the chef/owner for bringing legit Filipino food to the 707. Totally worth the drive from Sacramento. Tip: Make your reservations early and come hungry -- you'll want to try everything!

As a filipina, I understand how amazing it is to have representation in such a city as Napa, known for its culinary arts so I couldn't wait to support this female filipina owned establishment! Made reservations a month ahead of time so seating was not a problem. Greeted by friendly faces and noticed the customer demographics were diverse. Happy to see that non-filipinos could also appreciate the cuisine. Ordered the kare kare, lechon sisig, lumpia, and cassava bibingka. I was really excited to try the kare kare, i appreciated the art behind the non traditional panko crusted oxtail and the hours spent braising the dish. I instantly noticed that it was coconut milk based. Not bad- just different. Tradition had me craving bagaong on the side but I can understand how a non-filipino pallet could enjoy it. The deep fried tripe was genius. Lumpia was standard- cooked well. Expected a sweeter dipping sauce but i'm sure this homemade sauce was "better" for me. Lechon kawali had a great sizzle, enjoyed the egg, craved more lemon/lime and a little heat. Bibingka- pretty but tasted like a healthier version of what your lola would make. Not bad, just different. Thankful for the complimentary gelato, since we were celebrating our anniversary. It was delicious. Drink sampler was icing on the cake. Looking forward to trying the torta on our next visit.

First off, the service was superb. Our server was amazing - funny, friendly, and such a joy to interact with. You could really see how well the staff worked together, which created this sense of warm and welcoming atmosphere. We sat at the counter and got to watch Chef Jade and her team in action. The care that went into every plate was amazing, and Chef Jade herself was so sweet and friendly. Food highlights: Sisig Tacos - A must try. I don't usually go for sisig, but these were outstanding. Loaded, topped with a quail egg and chicharrón crumbs for crunch. Normally the order comes with two, but since there were three of us, our server thoughtfully arranged for an extra taco so we could each have one. Such a nice gesture! Smoked lemongrass wings - Delicious, though the lemongrass flavor wasn't very strong. The wings were on the smaller side but marinated really well. Would still order again. Palabok - This was the dish I was most excited for, but it didn't hit as well as the others. I found the flavor to be a bit bland and sauce heavy. Our server explained that Chef Jade grew up cooking without seafood (or shellfish - I forget which one) due to her brother's allergies, which influenced her version of the dish. Possibly why it was lacking that umami flavor. Probably one I'd skip next time. Spaghetti - We almost didn't order this, but I'm glad we did. The handmade pasta is from a local business and was perfectly cooked. If you love al dente pasta, this is for you. The sauce had just the right amount of sweetness. The wagyu hot dogs, however, didn't really stand out. Kind of tasted like your typical hot dog, just maybe a little saltier? Still, the pasta itself was so good that I'd happily order it again, maybe even ask to swap the hot dog pieces for extra pasta. Kare kare with garlic rice - For me, the garlic rice stole the show. The kare kare sauce was rich and very peanut-forward. The oxtail was served as a croquette, which wasn't my favorite. I would've preferred tender stewed oxtail meat, but my friend who is a big kare kare fan loved this dish. Halo halo - Not your standard halo halo, but a more elevated version with unique ingredients like hibiscus flower (surprisingly tasty!). If you go in expecting a modern twist, I think you might enjoy it. We thought it was the perfect way to end the meal. Calamansi drink - Refreshing and balanced. The citrus mixed with probiotic cultured dairy was unusual but delicious. Definitely recommend trying it. Overall, we had a wonderful experience. Great food, and even better service. I'd definitely come back to revisit my favorites and try more from the menu!

Service was amazing. We ordered lumpia, tortang talong, bistek and Sisig tacos. Bistek had that perfect citrusy sauce and that's exactly how I make it.

I was looking for something different in Napa during my most recent work trip and decided to take an uber out of the downtown proper to Carabao. I am so glad I did! This was a much needed respite from the typical Napa fare, which seems to cater to the rich Californians who visit for wine and a gentler palate. Chef Jade certainly brings flavor and creativity here and it shows! First of all, the staff was wonderful. Super friendly, and they all seemed to be helping each other. I had one main server, but also was helped by at least three other people for water refills, food checks, and table bussing. Everyone seemed to be having fun, which shows what kind of restaurant culture management is encouraging. As someone who worked in restaurants in the past this was so wonderful to see! I started with the Lumpia, as it's a Filipino staple and of course they were excellent. Crispy, savory, with the sweet chili sauce complimenting it perfectly. I devoured these. Next the Crispy Kare Kare--I wanted to love this so much and it's the only reason I had to remove a star. It had such good reviews but I found the peanut sauce way too salty to eat. The oxtail croquette, however, was delicious. The server saw me trying to wipe off the sauce and insisted the manager take it off my bill, despite me eating probably about half at this point. It was definitely appreciated! In addition, they also offered me a free dessert. Reader, I PROMISE I was not Karen-ing out about this, they just are this good at what they do. And. Oh. My. God. This was probably the best dessert of my life and I will be dreaming of it for years to come--the mango float. Oh my GOSH. It was light, refreshing, and so very tasty. It's not the typical American float, as it's not a drink but a delightful plated dessert. Do not miss this. I hope to return and try some other menu items. Definitely a must-try in Napa!

Great addition to the Napa area! It's great to have a different flavor of the world making its presence known. I like that they had a good variety of the traditional dishes but with what I call a napa flair to it. The staff was friendly and very attentive. I appreciated the staff explaining the dishes and their components/ ingredients. It is certainly a special occasion place to take the family out.

I had been wanting to go to Carabao since they opened and I finally was able to secure a reservation which fell on my son's birthday. I was so excited about the first Filipino-restaurant in Napa and I had high hopes. We were served the Deviled Egg Adobo first, which my husband loved and I liked. It was tasty but the amount of garlic in it was a bit overwhelming. I guess a dish can have "too much garlic" after all. We also ordered the Crispy Kare Kare, Siarsiado, and the Sizzling Sisig. We both liked the Sisig. It was cooked to perfection and seasoned well. I was thrilled to try the Kare Kare but was met with a little disappointment as it was too salty. The meat, however, was cooked well and tender and paired with rice, it was not bad at all. Our favorite was the Siarsiado (Salmon). We weren't really sure how to mix the different components on the plate but the fish was excellent even without the calamansi hollandaise and the tomato sauce. All of the dessert on the menu were tempting but we ended up ordering the mango float. It was light, creamy, and delectable without being overly sweet. It was my little baby's birthday and we were served a chocolate cookie that we shared--on the house. That was really sweet of them and had we not been full, we probably would've finished it. My husband really enjoyed the barako coffee but my drink, the mango hibiscus tea, was very sweet, I diluted it with some water. For the restaurant being located in Napa, the pricing is very fair--even lower compared to other Filipino eateries that are not quite as elevated. The decor was simple and although the space is quite small--we were seated comfortably with our 1-yr old. The host seemed very friendly as he greeted us at the door and our server was nice but for some reason, the place was missing the warm, welcoming ambiance one experiences when at a Filipino household. I also noticed that some tables were checked on more than others--something we did not really seem to mind as we were just busy trying to enjoy our food. Perhaps, it was just really busy and it was later in the evening when we went. However, there are still a number of things on the menu I would like to try and we can't wait to go back!

My friend and I were able to get a reservation at the last minute for dinner at the bar, and we had a great time. I was very impressed with the service--our waiter was attentive and made sure we had a great dining experience. This was my first time trying Filipino food. We started with the Kinilaw, and I ordered the Alaskan Halibut (Siarsiado), which was delicious. My friend had the Krispy Kare-Kare and really enjoyed it. The restaurant itself is nice and only has 12 tables. It's not too loud, making it a great spot for a dinner with a friend or a date night.

Solid Filipino food with a little twist. Great, friendly hospitality. Well rounded menu. I am Filipino and have been eating Filipino food my whole life, so I feel like I'm well equipped to comment on the food. It was good. I do wish some items had a little more flavor. However it was a good experience overall. I think this restaurant would be especially great for someone who has never had Filipino food and is interested. The ambiance was cozy, tropical, chic. Loved the murals and interior design choices. DINNER: Kinilaw (good but we thought it could use a little citrus or acid) Filipino street corn (loved it, my fave item!) Sisig tacos (loaded with meat!) Filipino spaghetti (I really liked this, especially the noodle texture, and I don't always like Filipino spaghetti). It was sweet but not too sweet. Kare Kare (great especially paired with the cheese corn, love the crispy exterior!) Cassava cake (tastes like what my family makes, this is a compliment) Pepino mocktail (yum) We met the owners/chefs and they were lovely. Nice location by the Napa movie theater (same plaza). Lots of parking. Napa desperately needs more diverse menus, and Carabao is a perfect addition to the Valley. Its upscale Filipino food. I love that they are honoring our culture in way I don't think is typically done. Well done Carabao. I'm glad I was able to finally try this place, and I'll be coming back!

We were gonna be in Napa for the weekend celebrating the wifey's birthday so we were hoping to eat at the much anticipated Filipino restaurant Carabao. Despite limited reservations availability, we were able to score reservations at the kitchen bar. We arrived for a Friday night dinner. The restaurant is located in a nice new plaza area in Napa. Parking is easy and accessible in the large parking lot. The modern decor with plants and vibrant colors was inviting and radiant. I felt the Friday night vibe was lively and bustling with energy. The staff was friendly and accommodating. We ordered the Filipino spaghetti, 2 orders of deviled egg adobo, street cheese corn, siarsiado, dinuguan with garlic rice, mango float dessert, a glass of wine and a Red Horse beer. Everything was so flavorful and scrumptious. The presentation of all the dishes was elegant. I found Chef Jade's modern twist of the dinuguan to be very tasty. My favorite dish was the mango float dessert which was delectable. Overall we enjoyed our experience at Carabao. Watching Chef Jade and her kitchen staff was an amazing culinary experience. We hope to be back again when we are in town.

Masarap!!! Finally Napa has some legit leveled up Filipino food. Chef Jade Cunningham has brought her PI roots, creativity and Michelin-starred French Laundry training in whipping up some tasty down to earth PI eats with a refined flair. Think crispy oxtail croquette Kare Kare with a peanut coconut sauce, adobo deviled eggs, dinuguan that looks like a work of art, sizzling pork sisig, smoky crispy tortang talong (eggplant), lemongrass chicken wings inasal, kinilaw hamachi, and a pancit palabok that blows other ones I previously had out of the water. My fam and I reveled in the creativity and authenticity of the food, crispy textures (lechon pieces on top of dinuguan sauce and crispy oxtail croquette), flavor pops from vinegar (atchara- pickled veggies) and the smokiness of the tortang talong, palabok, and sisig. Don't forget to pair with garlic rice! Everything was bomb.com but it would have been nice for a dollop of bagoong in the kare kare for a further PI nod. Also recommend the drinks: refreshing sweet mango hibiscus iced tea and the sparkling calamansi drinks. Desserts: mango float and cassava are a must! The vibe inside is tropical, intimate, bustling, and the service was excellent- I loved how the host wore a Barong and shoutout to our lovely server Sherell who felt like family. A highlight was getting a pic with Jade and her husband Mathew at the end. They are super nice and humble. Congrats to them on opening this gem in the past month, already with lots of foodie fanfare. Reservations only via Resy and they're only open for dinner (for now) 5-9p Tues-Sat. Hope to do brunch/lunch in the future. I definitely will be back to try the rest of the menu. Maraming salamat po, Carabao!

A huge thank you to the staff at Carabao for an exceptional dining experience! They were incredibly nice and provided great service! We ordered the adobo deviled eggs, sisig, crispy Kare Kare with garlic rice, cheesy corn, halo halo, and cassava cake for dessert. The host even treated us to lumpias on the house (he was super cool) for the wait. We loved everything! I wish I had a bigger appetite because I wanted to try their entire menu! It's definitely top tier, and their music playlist was even better! I already made another reservation for next month.

Finally was able to try this place and it did not disappoint. Currently they are by reservation only but I promise it is worth it! The reataurant is modern, bright and vibrant. We were greeted by the staff as soon as we walked in and we were seated quickly. Our server Noah was awesome explained the menu well. We started off with sisig tacos, tortang talong and kinilaw. For our main dish we had chicken wing inasal and Kare kare (they did a great job executing this dish) and for dessert we had manggo float. Everything we ordered we loved. So much flavor and you can tell its Filipino food but you can also taste the special touch they put on each dish.We'd come back for sure. I hope one day they can offer cocktails that can show off Filipino flavors as well.

carabao has most bades covered, the only thing missing was a karaoke machine. lets talk food. without question, nothing beats home cooked filipino food - but carabao is definitely giving my filipino mom's cooking a run for it's money. each dish was authentic in flavor, but elevated in presentation and ingredients. their rotating menu is definitely a double edged sword. has me eager to come back for more, but missing certain dishes. the waitstaff explained each dish beautifully, and made my birthday celebration extra special. as mentioned by every other review: make sure to have a reservation!

I heard about this new Filipino spot and I wanted to see what all the hype is about so here I am. We ordered the pork lumpia, smoked lemongrass chicken wings inasal, spaghetti, sizzling sisig, crispy Kare Kare, mango Manila float, and the halo halo. The food was pretty consistent, my favorite was the Kare Kare. I really liked their take on the crispy Kare Kare. There was a lot of flavor and I liked that they used oxtail and tripe. Not at lot of Filipino spots use oxtail anymore due to how expensive it is. The service here was really good. The staff here are very friendly. The restaurant itself has a modern look to it with tropical decor. Try it out if you like. :)

The restaurant is small yet spacious. The decor and set up were cute and culturally related to the food. The kitchen has an open concept where customers are able to watch the team cook. The server happened to be Jade's (the chef) husband! He was very nice and kind to answer people's questions from food to the journey of getting Carabao up and running. The food left such a wonderful, lasting experience! We ordered sisig tacos, street corn, kinilaw, kare kare, halo halo, and cassava cake. There were no leftovers! We ate it all! That's how amazing the food was! Reservations are a MUST! The evening when we went had 150 people on the waitlist! This place is a definite must!!!!

PiNoY PrYde A/S/L IFYKYK Those were the days along with rice rockets bumping Kai and One Vo1ce. Now, it's socials connecting people and influencing them to try new foods they would never before like offal, Korean food, Filipino food, and *gasps* durian. IMO, one of the most underrepresented cuisine is Filipino cuisine (outside of DC/SSF/Vallejo) so props to Chef Jade for opening the first Filipino restaurant in Napa! TFL alums, Chef Jade and her husband started Carabao as a pop-up in 2021 with their brick and mortar opening two weeks ago. It was the most highly anticipated opening for me this summer. Open for indoor dining only (no takeout). Rezzies are required even for the bar. Plan ahead because table rezzies are hard to come by. M E N U Filipino cuisine with elevated, modern touches and fine dining techniques. Focused menu with less than 20 dishes: apps, veggies, meat, seafood, noodles, and dessert. If you like Abacá (SF), this will be your jam. Curated beer and wine menu (no cocktails). F O O D * Kinilaw: Chilled Citrus Cured Hamachi w/ smoked coconut cream, pickled red onion gel, calamansi vinaigrette ($18): https://tinyurl.com/pjkth76k Kinilaw is a Filipino ceviche and I liked their twist of serving it crudo style. Like another yelper, I found the hamachi quite fishy. In hindsight, we should have said something. * Pork Lumpia: Pork Spring Roll w/ housemade sweet chili sauce (9 pc-$11): https://tinyurl.com/3c9zk5y8 +$2 spiced vinegar Always a crowd pleaser, the lumpia shanghai was savory and meaty, just wish there was an even crunchiness (middle parts were a little soft). Adding the spiced vinegar was the right move, with the acid cutting through the richness. * Sisig Tacos: Crispy Pork Sisig w/ shredded lettuce, sunny side up quail egg, flour tortilla (2 pc-$15): https://tinyurl.com/yc65jj7e In the city, there's Señor Sisig and Los Kuyos for sisig tacos, Carabao takes it to the next level with liquid gold (runny yolk) and crushed chicharrón. To nitpick, the lean pork could have been more charred and crispy. * Hamachi Collar Toyomansi Glaze ($23): https://tinyurl.com/52mt2tf9 A prized cut, the hamachi collar was smooth and flaky with the ensaladang kapampangan (mango and tomato) giving fresh in-between bites. The tangy soy-calamansi glaze was more of a sauce so I would have preferred it on the side so the skin doesn't get soggy. * Spaghetti: Handmade Pasta w/ sweet Filipino bolognese, wagyu hot dogs ($23): https://tinyurl.com/yc858f5w Italians don't come for me but I've always favored Filipino spaghetti for the sweetness and the hot dogs. This rendition was solid with the perfectly al-dente spaghetti smothered in rich meaty bolognese and bits of beefy hot dogs. More salty than sweet making it approachable for the American palate . * Crispy Kare Kare: Oxtail Croquette & Tripe w/ coconut peanut sauce ($36): https://tinyurl.com/bn3eam8a +$3 garlic rice upgrade Our fav, this dish best showcases the chef's creativity and technical skills. Meltingly tender pulled oxtail meat placed back on the bone, coated in panko, and deep fried. Think a bougie Filipino-style menchi katsu. Served in a mild peanut sauce with crunchy honeycomb tripe, crisp green beans and bok choy. It would have been perfect if there was bagoong (fermented shrimp paste) to amp up the flavor. While the rice was properly cooked, there wasn't much garlic flavor other than the fried garlic sprinkled on top. * Manila Mango Float w/ sweet cream, graham crumble ($12): https://tinyurl.com/yc5868dt A must order, this no-bake dessert hits after all the savory courses. Sweet, slightly tart mangos layered with rich cream and a nice crunch from the crumbles. Sweet but not too sweet. S E R V I C E Friendly, warm service. Early rezzies so courses promptly arrived. A M B I A N C E Inviting, vibrant tropical vibes with carabao mural (water buffalo = strength, perseverance, and resilience), salakot light fixtures, a dozen tables, bar, and chef counter seating. P A R K I N G Plentiful parking in the strip plaza. Overall, Carabao is off to solid start with potential to be 5 stars. Chef Jade's take on Filipino fare is great for newbies (approachable flavors) while showing the OGs refined, modern twists to the classics. If you live in the area or visiting wine country, def check out Napa's hottest new resto!

My family was so excited to see a more fine dining Filipino restaurant open up in Napa! My brother and sister in law made reservations for 7 (including 2 kids and 2 grandparents) right when it became available on Resy for a Thursday evening. Located in the same plaza as the Napa movie theater, there's plenty of parking. We had a 730pm reservation and arrived a little bit early and they were able to sit us in the larger dining spaces. They were short 2 servers that day but the workers were so hospitable, shout out to our server Noah (or Noel?). I was a little nervous for my nephews and my traditional older Filipino parents and if it was going to be too modern for them but I feel like Chef Jade kept the traditional components of the Filipino dishes that everyone enjoyed. We practically ordered everything on the menu, they even have a Riesling that paired well with the meal. We got the lemon water, Pakwan (watermelon juice), Pipino (cucumber juice) pipino is def more sweeter and better for the kids, the watermelon had a stronger basil taste to it. Appetizers- pork lumpia, vegetable lumpia (with vinegar), pork bbq (had achara, pickled veggies on top), and the tortang talong (nice Smokey char to it). For the kids I'd recommend asking for a side of rice in the beginning to come with the appetizers to give them a meal they would normally eat. My dad enjoyed all of the appetizers. Main dishes- Kare Kare (Star of the show, a must that everyone recommends. Braised ox tail for over 10 hours and every dish is the same, we loved the crispness on top), with white rice, pork Sisig (with garlic rice), palabok, aloha smashburger (hella good), siarsiado (siarsiado traditionally is a fried fish with tomato and egg sauce, this dish was the most modern that my dad was surprised with and wasn't expecting). The bistek I heard was good but $72 and prepared like a NY style steak so we didn't get that. Dessert- we got everything, cassava cake, mango float, halo halo, and the traditional Barako coffee for my parents to end their meal (was strong like how they like it). All of the desserts were so good to share! I loved how they played OPM Filipino music going on, felt like home and a taste to share with the modern Napa Valley community. I can't wait to go back and try the rest of the menu that I haven't tried.

Cute new Filipino restaurant in Napa. Tried the kinilaw, kare kare & sisig. Everything was delicious. Just wish the kare kare had a bit more sauce. Drink menu was limited to wine and beer, so don't expect a specialized menu with cocktails. I had a the non alcoholic drink pakwan which was refreshing but not something I'd order again. Service was very friendly and attentive. My one complaint was that there's no shading on the windows, so when people were opening the door to the restaurant, the glare from the sun kept hitting me in my face and made the end of the meal uncomfortable. Other than that, I'd recommend making a reservation and visiting this spot to try out their dishes.

Great place, amazing staff!! Before I go further, I think I hyped up myself too much for this place which is why Im not 100% on this. It's unfair to them so I don't want to ding them on how I imagined this meal would be. Location... Neatly tucked into a corner in the way to napa (or in napa)... Tons of parking.. Place was very neat, and simple, yet not lacking. Open kitchen was great with some bar seating.. Tables ranged to seat upto 6 people. Wine list was not the longest, however curated well for the cuisine. Service was amazing and attentive. Very knowledgeable. Great especially if you're curious about wine. It was nice to hear about how they paired the wines with the food and overall experience. If you're not into wine. You might not find yourself in napa. But great and insightful conversations with the staff. Food could be labeled like elevated Filipino. Modernized but stayed true to the spirit. They had their twists on some of their dishes but it was all delicious. I enjoyed all dishes, but would have to say their desserts were what I enjoyed most. I enjoyed their crispy kare kare as well as the pancit. Definitely flavorful. The deviled eggs surprised me also. Not a bad take on it. Now my side comments.... Im simple and easy to please. I like my Filipino food for the whole experience, meant to be shared with others, with rich flavors, from sweet to salty..which they hit the mark on. I feel like the pancit could've used a little more of patis(fish sauce), and karekare with more bagoong(shrimp paste). I might like it too salty and that's my bad. Could I have asked the kitchen for some? Maybe? But I wanted to taste what they offered. I'm glad that I got to try the place and would definitely consider eating over if it were in the area. Definitely a top pick. I might not drive 1.5-2 hours to eat here though. So while I'm not scoring it a full 100, scoring less than 5 stars wouldn't be fair. Loved the experience and I hope to go back some time.

I loved!!! It was my first time visiting Napa for my birthday trip. I specifically searched up general Asian cuisines and was pleasantly surprised to find a Filipino restaurant, Carabao! I made reservations for the bar a couple days before for a Saturday, so I'd probably recommend making a reservation way ahead of time for a table. Regardless, I still had a good + comfortable time sitting in the bar area to eat. The host was very welcoming (true Filipino vibes) and the servers that helped me were attentive and more than helpful when it came to recommending dishes. Truly shows the passion for the restaurant. Will definitely come back when in the area :)

LOVE that a Filipino restaurant has finally (heavy on the "finally") landed in the Napa Valley! chef Jade fully representing Filipino food serving all the classics but bringing along with her all the techniques from her time in Michelin kitchens. it's a wonderful introduction for those unfamiliar with Filipino food, and a solid and modern offering for the quintessential favorites we know and love. we ordered an array of menu items to try as many dishes as we could. from drinks to apps, entrees to dessert, ambience and service, it was an enjoyable experience. we found ourselves discussing every dish! * Pork Lumpia * Vegetable Lumpia * Sisig Tacos * Tortang Talong * Crispy Kare Kare * Lechon (be sure to ask for secret menu items!) * Palabok * Kinilaw * Sarsiado - Alaskan Halibut * Sarsiado - Salmon * Cassava Cake * Halo Halo Filipinos are known for our hospitality and service here was just as notable as the menu. special thanks to our server Noah who warmly broke the ice with Dad jokes and kept them coming! and the kitchen who invited us into their selfie. we love a comfy, casual and fun service. our reservations were later in the evening but it was bustling when we walked in. be sure to get a res on @resy because this 12-table restaurant is booked and busy! congratulations on putting your stake in the ground chef Jade!

Carabao is a new, upscale, Filipino restaurant. We sat at the Chef's table and had the opportunity to see how Chef Jade ran the kitchen and perfected every dish. Her team worked well with one another and seemed to have good rapport, even during the stressful rushes. Brandon, our server, was friendly and gave us more knowledge on the dishes and history of the restaurant. The food itself was presented beautifully and the flavors were great. We tried the pork bbq skewers, pork lumpia, kinilaw, pansit palabok, crispy Kare Kare, sizzling sisig, cassava cake and mango float. My favorite was the kinilaw, which is a cold dish. More of an appetizer, which includes hamachi with smoked coconut cream, a vinaigrette, and red onion gel. It was topped with thin slices of serrano peppers which adds the right amount of heat to it. For dessert, the cassava cake is a must try! It wasn't overly sweet and the coconut curds are so delicious. Make sure to make a reservation. When we first checked in, the host told us there were 130 people on the waitlist.

Elevated Filipino dishes in a beautiful setting. Attentive staff. My favorite is the sinigang that comes with brisket and short rib. Great for lunch or dinner. Worth the drive.

4/5 stars, but rounding up because service was great and we had a great overall experience. My husband scored a 2-top reservation for us 2 weeks ago, so we dined in last night (Thursday). We overheard the host say they are booked out until August. So if you want to try this place (which you totally should) make your reservation now! We arrived about 10/15 minutes early and we were greeted with a smile and warm welcome. Hospitality at the front door has a huge influence on the rest of the night and Eric is fantastic with his guests-- even when he has to break it to walk-ins that they're fully booked for the night. Overall, service was great. Our server, Brandon was fun and engaging and he had a lot of great recommendations. Food runners were friendly and Chef Jade and her husband were touching tables all night (except ours lol, we felt left out lol, but they were BUSY). Now the food. I think I'm going to follow suit of one of my fellow Yelpers and leave some notes on each dish we tried. Because we tried A LOT. Lol. Vegetable lumpia 5/5 Served with a vinegar dipping sauce-- It was crispy, the filling was great and it was fried to perfection. Sisig tacos 4/5 Delicious and I love everything the Chef incorporated in this taco! The quail eggs were a nice touch. Tortang Talong 4/5 A riff on the traditional dish-- prepared similar to a relleno dish. It was nice and smoky. Bistek 5/5 Flannery's dry aged New York strip with onions a few ways and a citrus soy reduction. A completely reimagined bistek-- this dish usually has a thinner soy sauce, but the sauce here was very thick almost like a gravy. But the steak was cooked perfectly, there was a lot of great texture with the onions and it tasted amazing. Probably my favorite of the night. Pansit Palabok 5/5 This was delicious! Must get for sure! Kinilaw 5/5 Smoky, fresh and fun. Again, another riff on the OG, but it was so good. I love hamachi! The smoked coconut cream and pickled onions were balanced so well. Garlic Rice 2/5 Maybe we got a not so great batch? The bowl of rice we got was kind of hard and it was oily. I almost asked for a new bowl. Flavor was there and I love it when they add green onion, but the rice itself was hard. Atchara 5/5 I love atchara which is pickled green papaya, carrot and red bell pepper. This is a non-negotiable. Almost all of the dishes on this menu are heavy, so the acid from this little side dish helps cleanse your palate, so you can keep enjoying the rich dishes. Don't skip out on this. Baked cassava cake 5/5 This had a lot of great texture and was not overly sweet. Halo halo 4/5 Didn't include the traditional toppings, but I liked it better this way! I don't care for beans in my halo halo and love all the jellies, so this was a treat! The little bits of leche flan were delightful and creamy and the hibiscus was fantastic. My only complaint on this one was the ice. I wish it was shaved thinner, so you don't get big chunks. For folks who don't know-- halo halo translates to mix mix, so mix that baby up and enjoy every bite that's got a slightly different combination. After we ordered with our server, I thought we for sure over-ordered, but being more of a fine dining experience and not the usual family style with huge portions you find at most Filipino restaurants, we actually finished EVERYTHING. Except a small portion of the pansit palabok that we took home. Not to say you can't share dishes. The dishes are very shareable and I recommend coming as a 4 top, so you can order a great variety. Filipino food naturally brings people together and it's great to see it in the community. What folks need to understand is it's not supposed to be traditional Filipino food- so don't compare this to the Filipino restaurants you love in Daly City and Vallejo or to your Lola/Lolo/Tita/Tito's cooking. It's elevated, it's modern, it's riffs on classic dishes and it appeals to folks who aren't accustomed to some intense Filipino flavors. But it's comforting and it exposes our non-Filipino friends to the extraordinary joy of Filipino cuisine. And for folks who do know Filipino food, it's exciting to enjoy the dishes you know and love with a twist. Listen, the bottom line is the food was fantastic and the service was great. Napa needed this. I'd definitely return to try other items! Now go give this place some love, Your Filipina Friend

Carabao is a Filipino fine fining restaurant in Napa. Reservations are highly recommended. The ambiance is clean, with only a painting of a caribao (water buffalo) that symbolizes hard work and perseverance and a bird that symbolizes good fortune. The service was on point. Our server Brandon was excellent. He was very entertaining, and helpful. Summer Ensalada salad - 4/5 The mixed greens, grilled corn, puffed black rice, and cheddar cheese were all combined and presented nicely in a bowl. The citrus dressing was faint. Adding a little more would have kicked the flavor up a notch. Pork Lumpia - 5/5 An excellent starter. The lumpia is fried to perfection, with a light crunch. The lumpia wrapping was not heavy, and the pork filling was very delicious. It went perfectly with the unique sweet chili sauce that had a tinge of vinegar blended in. Highly recommend. Smoked Lemon Grass Chicken Wings - 5/5 Another great appetizer to select. The wings are lightly smoked. The smoke flavor was not over powering. The taste of lemon grass is evident with slight tartness. Another starter recommendation to order. Garlic Rice - 5/5 The garlic rice was cooked just right where the rice is tender and soft, not mushy or hard. The garlic flavor was just right, not too strong. Tortag Talong - 4/5 This veggie dish was charred eggplant, skinned marinated cherry tomatoes, and smoked coconut béchamel. Béchamel, also known as white sauce, is one of the five mother sauces of French cuisine. This sauce was seasoned with coconut instead of nutmeg. A very appropriate addition for a Filipino dish. The eggplant was tender, and the skin was not overly tough. The presentation was beautiful. This selection was one of the two veggie dishes aside from the Summer Ensalada sala Crispy Kare Kare - 5/5 This selection consist of Oxtail Croquette and Tripe with Coconut Peanut Sauce. This selection was succulent, rich mix of string beans, eggplant and ox tail . The bread coating over the oxtail was perfectly fried to a nice crispy crunch. The meat fell off the bone. The veggies were cooked perfectly. This dish is a winner. Bistek - 5/5 Bistek tagalog is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. Carabao's recipe use Flannery's Dry Aged New York Strip steak, Onions covered with Citrus Soy Reduction. The steak was savory and tender. The citrus soy sauce combined with the NY steak was very delicious. Sizzling Sisig - 4/5 Carabao's sisiis uses Crispy Pork Belly instead of what you will encounter in the Philippines, and covered with Sweet Onions and Chili Pepper. The sisig flavor was a little different from what I am used to, but it wasn't bad. It went perfectly with the garlic rice. Filipino Spaghetti - 4/5 Carabao's version is made with Foodshed's Handmade Pasta, Sweet Filipino Bolognese with Wagyu Hot Dogs. The quality ingredients is what makes this spaghetti unique. The bolognese and Waygu hot dogs did not overly stand out. They tasted very good, but it would be hard to tell the difference from store bought bolognese and hotdogs. I can say the Waygu hotdog is 100x better than the tiny hotdogs you'll see in Jolibee's spaghetti. The spaghetti sauce was not overly sweet, or too acidic. This dish is worth trying. Pansit Palabok - 5/5 Carabao's version of Pancit Palabok consists of Pork, Shrimp Ragu with Bihon Noodles, Bonito and Egg. Our group liked this pansit. The flavor was savory and seafood focused, with a garlic and some aerobatic spices. This dish is also worth trying. Halo halo - 3/5 This dessert is a mix of various sweet ingredients like various jellies, topped with shaved ice and ube ice cream. What was missing was the condensed milk. Many felt that the halo halo flavor was diluted. Mango Float Cake - 5/5 This was an excellent dessert. Filipino mango float is a no bake dessert with layers of cream, mango and graham crackers. This dessert was a winner. The favor of mango was robust, each bite was creamy, and this overall sweetness was just right. A nice selection to complete your meal. Cavassa cake - 5/5 Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Carabao's version did not have the layer of custard topping, but had strips of coconut. This cake was moist, flavorful, and delicious! Overall, we all enjoyed our experience at Carabao. The service was great, all the foods prepared are of high quality. There is a QR code where you scan to pay your itemized bill which makes it easy and efficent. Make reservations at Carabao's for a nice dining experience.

I appreciate the creativity and effort to elevate Filipino cuisine by Carabao. I always feel proud when non-Filipinos eat in Filipino restaurants and they seem to genuinely enjoy it. The place has an open kitchen and bar, carefully decorated with Filipino elements and of course Filipino songs in the background. As for the food - Kare Kare is the real winner! I have never eaten Kare Kare without the bagoong but the sauce for this one is perfect! All the elements combined especially how the vegetables were prepared makes it all gel together. The tortang talong is presented different from usual - I love how creative they are and the touch of cherry tomato on top. However I feel that the basil is unnecessary and the coconut bechamel can be different. It did not add to the experience both visually and taste wise. The rest of the food is what you would expect in a Filipino restaurant taste and presentation wise. However you would know that the ingredients are premium and you would know that they took the time to make it special and homey in taste. Props to their team for still accommodating us after being late - didnt expect Friday traffic to be bad (I know, I should have expected that :) )

My fiancé somehow got lucky and scored us a reservation at Carabao, a new modern Filipino restaurant tucked right in the heart of Napa Valley. With only 12 tables and two larger ones that seat six, this place is intimate and definitely in high demand. I overheard the host mention they're fully booked through the end of August! Right off the bat, the vibe is warm and welcoming. The staff is incredibly friendly, and the host made a point to walk around and check in on everyone, which added a nice personal touch. You can tell they care. Here's what we ordered: Pork Lumpia BBQ Pork Skewers Kinalaw Bistek (NY Sirloin) Sizzling Sisig Funny story. When we first ordered the lumpia, the server apologized and said they didn't have any available that night. We pivoted and went with the pork skewers instead (which were delicious, more on that in a sec). A few minutes later, they surprised us by bringing out a plate of lumpia on the house. Apparently, they had some ready, but they weren't rolled to Chef Jade's standard. Still, they fried up a batch and let us try it anyway. Honestly, it was cooked perfectly and tasted amazing. Super crispy and paired with a house-made chili sauce that had a bright vinaigrette tang. It elevated the whole bite. The pork skewers were fantastic. Juicy, flavorful, and had that backyard BBQ flavor like your uncle just grilled them in the driveway. Not overly charred, just right. The kinalaw was presented beautifully, almost like Japanese sashimi. Flavor-wise, it hit all the right notes. I'd be extra impressed if they ever offer a goat version. The sizzling sisig was classic and comforting, topped with a runny sunny-side up egg to mix through the pork. Satisfying and exactly what you'd hope for. Last but not least, the bistek. They used a NY sirloin steak, which at first had me nervous, but wow did they nail the bistek flavor. The steak was tender, juicy, and had that familiar soy calamansi onion profile we all know and love. They elevated the cut without compromising the taste. What really impressed me about Carabao was that, despite its modern presentation and upscale atmosphere, every single dish stayed true to traditional Filipino flavors. In a time where "fusion" too often means putting someone's culture in a tortilla, Carabao shows that you can modernize without diluting the soul of the food. This isn't just the best Filipino restaurant I've been to. It's easily one of the best restaurants period. I also checked out their story on the website and it made me appreciate the whole experience even more. Huge congrats to the owner and staff. Y'all are doing something special here.

They made a good twist on karekare which is something different. Torta g taking has a weird sause that taste like laing. Sisig needs vinegar and the achara need a little sugar, it is too sour. Their garlic rice is too oily. It's nice to try but I don't think I'll be back to pay high price for a small portion of food. One piece of oxtail for kare kare is $39 and beef steak for $79. Like I said, it is good to Ty the restaurant.