Carabao

Wow! From start to finish, the service, food, and ambiance was spot on. You can tell the Chef has a thorough understanding of Philippine cuisine. The staff was knowledgeable and delightful. I would highly recommend Carabao. The oxtail was insane 🤯

What an incredible evening! We had the pleasure to attend the opening night of Chef Jade‘s new restaurant, Carabao. Everything that we ordered was perfectly on point and absolutely delicious. Staff was amazing, and all came out in perfect timing. It felt like this team had been working together for many years. They are hitting the ground running, and we wish them all the success in the world! We will be back very soon and very often! Highly recommended YUMS :-)

OMG! Food here is fantastic! I have favorites of courseee, the Dinuguan is to die for! This is a must see and try in Napa! ♥️♥️ The Mango Float dessert I can’t get enough of, I can eat that dessert every single day for the rest of my life!!!!♥️♥️ And staff are so friendly, even the chef! They are very sweet and very accommodating! I am definitely coming back here!

It was our first time here and left with no leftovers. That’s how good the food was! We ordered Street Corn, Kinilaw, sisig tacos, kare kare, halo halo, and cassava cake. We also got the glass of Grenache (Rutherford) and Mango Hibsicus tea. It was a wonderful experience! Absolutely mind blowing!

We had an amazing dining experience! From the moment we walked in until the very end, everything was perfect. Our server, Lea/Lia, was incredibly patient, explaining the menu, and making excellent recommendations. She also checked in on us frequently to ensure we were enjoying our food. We ordered, the Crudites with Ube Hummus, Kinilaw (craving for more. Wishing for a bigger serving) , Fresh Lumpia,, Crispy (Oxtail Croquette) Kare Kare, and Baked Cassava were all surprisingly delicious, especially given Chef Jade's unique take on the Kare Kare. Kudos to Chef Jade, her hisband, Matthew and the entire team for a truly memorable dinner. We will definitely be back and recommend to family and friends.

Delicious! The summer salad & eggplant and my husband loved his Kare Kare. Only sad we didn’t have room for dessert! Noah was a great team member helping us!

Chef Jade Cunningham and her team are such a delight— so warm, welcoming, and all-around wonderful! We were fortunate to get a reservation at the kitchen bar to witness their magic in action! The floral touches were so lovely. Each dish made us dance with playful joy like Phil Rosenthal in Somebody Feed Phil. Highly recommend the Siarsiado with a side of garlic rice, the Smoked Lemongrass Chicken Wings, and a side of the elevating yummy Atchara (the pickle was such a fun addition to try with each dish and we would definitely order it again). The Street Cheese Corn and the Fresh Lumpia were also delightful experiences. The Riesling was a delightful pairing as well— thanks for the recommendation Brandon, we would definitely order it again! We were so happy we saved room for the out-of-this-world desserts! The Halo Halo is such a treasure trove and the Mango Float is THE BEST, such a dreamy dessert. Looking forward to trying the Cassava Cake in the future! Such a magical dining experience! Hats off to Chef Jade and her team on creating such a special new destination in Napa! Excited to go back with friends and family! Wishing you a wonderful evening exploring Carabao’s abundance of deliciousness!

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.

it was aaaammmmmmaaaazzzzziiiiiinnnngggggg!!!!!! the vibe was great and the service was excellent!!!!!!!!!!!

Upon entering the first Filipino eatery in Napa Valley, I was greeted by an amazing and kind host (I believe his name was Eric). After seeing the extraordinary decor, it felt like I was back in the Philippines. The service was 100/10, and our server, Noah, was very attentive and knowledgeable. The Expeditor, Nina, was very efficient with making sure the food gets to the tables. The food was a 10000/10, with Chef Jade and her team making a wonderful dining experience. After trying Lumpia, it reminded me of my grandpa's cooking. I tried the Kare Kare, and it's definitely all of the hype. With the Kare Kare, I had tried the Sweet Mango Iced Tea drink, which was thirst crunching. The Cassava was mouth watering and paired well with my Mango Float that sealed the deal. I left with a happy heart and a full belly. Don't wait, make your reservations now.

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.

Dining at Carabao was nothing short of extraordinary--a true celebration of the Filipino heritage, flavor, and hospitality at the highest level. We ordered the Sisig Tacos, Bistek, Spaghetti (not too sweet) Crispy Kare Kare, Palawan (Watermelon, Basil, Sparking Water, Lime), Baked Cassava Cake and Manila Mango Float. The Cassava Cake was great but the Manila Mango Float is a MUST. I ordered the Dinuguan to go, when I opened it at home, it literally looked like a work of art! The service was flawless. Staff were not only attentive but clearly proud of the food they were serving. Our server walked us through the menu with genuine passion, offering cultural context behind each dish and suggesting thoughtful pairings. What makes this place shine is its commitment to honoring tradition while pushing culinary boundaries. It's the kind of restaurant that redefines what Filipino cuisine can be on a global stage.

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. :)

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!

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!!!!

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.

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.

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 :)

We went here for dinner this week. We made reservations 1 month in advance. The restaurant is small. Food was delicious, just small servings (expected). My husband and I really enjoyed the sisig tacos and Kare Kare. There was no bagoong (the chef does not offer this here). That's ok, the dish tasted pretty good without it. The mango dessert was yummy and paired well with coffee. Not too sweet either.

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.

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.

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.

Had heard a lot of buzz about this new Filipino restaurant from friends and family so definitely had to try it. So I made my reservation - note they book up fast. Now I know what everyone has been raving about. Every dish we ordered was just amazing and had a unique take on filipino dishes without losing the familiar flavor. The crispy Kare Kare was super flavorful. The diniguan was not your traditional "soupy" dish. The sauce was thicker and went really well with the lechon meat- I loved it. The adobo deviled egg was really good as well as the lumpia - which is always a must when dining at a Filipino restaurant. I tried a fun calamansi drink. And to finish the meal we had the mango float for dessert which is a definite must order. I will have to come back soon to try the other dishes. This place is really vibing with a very happy team. You are welcomed as soon as you walk in and our server was super friendly.

Putting Filipino Napa on the mapa! We first tasted Chef Jade's creations during my MIL's birthday celebration where she catered the food. Since then we've been impatiently waiting for Carabo's brick and mortar location to open and we luckily got a chance to enjoy it as soon as we were able to. Quick list of all the food we tried on our first visit: - Pork Lumpia - Sisig Tacos - Street Cheese Corn - Tortang Talong - Pork Inihaw - Crispy Kare Kare - Lechon - Pansit Palabok - Spaghetti - Puto Kutsinta - Manila Mango Float - Baked Casava Cake Yes, we tried most of the menu (told you we were excited lol). With my 5-star rating we clearly enjoyed our meal, every single bit of it was amazing. Loved seeing their own twist on Filipino dishes -- my favorite was the way the Crispy Kare-Kare was made. The Oxtail was removed from the bone, shredded and then made into a croquette but somehow still managed to keep the bone intact inside. The Kare-Kare was hands down my favorite dish but everything else was equally delicious. Second place would go to the Sisig Taco which had some of the crispiest, tastiest pork belly i've had in a taco. The Lechon was about what you'd expect which is still appreciated because we've recently visited another Filipino restaurant that had Lechon with very disappointing lack of crunch to it. On the dessert side, the Manila Mango Float was great -- think of a mango tiramisu, this was close to that. I didn't get a chance to try it but my family said the Puto Kutsinta was also really good. On the service and ambiance side, it was as great as the food was. It was plenty spacious and very welcoming. We were tended too by multiple staff and they were quick satisfy any requests we had. The wait for food was not long at all and though we ordered a ton -- they all came out reasonably close to each other. Bring a Filipino-American myself It's always exciting to see new restaurants and other establishments that represent our culture -- thanks to Chef Jade for bringing her creations to life, we'll definitely be returning!

Great food, beautiful design, lovely service! Service and food were impeccable. Design is fun and vibrant!

We visited Carabao during their first week and really enjoyed the food! We ordered the kare-kare, bistek, and spaghetti for the kids, all delicious. It's always nice to try elevated Filipino dishes in a cozy setting. The drinks we got were watermelon and cucumber, these were just ok and thought it was watered down and not much flavor. The mango float was also really yummy, but unfortunately, I felt a small piece of a circle plastic while I was eating it. Thankfully, I didn't swallow it. We let the server know right away, and she said she would inform the kitchen. Someone kindly apologized as we were leaving. Honestly, was bummed about the incident. Overall, it was still a good experience, and we're wishing them all the best and much success ahead!

We visited with a party of 6 at 5pm, right upon opening. We reserved about 3 weeks in advance. Aesthetic is 10/10-so colorful, clean & inviting. Ambiance 8/10-loved the music featuring lots of beloved FilAm artists. the background chatter does make it difficult to hear sometimes though & our table seating was pretty cramped as we were back to back with another table, making it hard to move around. Service was 10/10-We were greeted sweetly. Emilio was our server & he was very charismatic & helpful. He chatted it up with us to get to know who he was serving which was nice. He did a great job helping us decide how much to order & explaining the dishes. Our empty plates were always cleared quickly to make room for the next dishes to come out. One person in our party had a peanut allergy and care was taken to make sure she was ok. Drinks 5/10- The Pakwan drink was light on the watermelon and heavy on the carbonated water and basil. No one wanted to drink it. They had Red Horse which a few in our party ordered and that was nice. Hopefully in the future they can add cocktails, or even just favorites like a calamansi drink or cantaloupe drink. Appetizers were 10/10- We ordered the pork lumpia, deviled egg adobo, sisig tacos, chicken wings & fresh lumpia. They were all so flavorful and delicious, my favorites were the deviled egg & fresh lumpia, I'd come back just for those!! Main entrees were 6/10- We ordered the crispy kare kare, sizzling sisig, pansit palabok, kinilaw, & siarsiado, with a side of garlic rice and atchara. The kare kare was tasty however I still found myself craving bagoong to go with it--when I requested it and they didn't have it, Emilio assured us it was flavorful and to keep an open mind. I know bagoong is hard if not impossible to come by now but maybe making some in house would be a nice addition. The sizzling sisig plate was not sizzling when it came out, and it was ok but everyone preferred the taco to the sizzling platter. Palabok & siarsiado were not favorites, we barely touched either. The palabok sauce just threw me off and the fish in the siarsiado was a bit dry. However the kinilaw was delicious, we had 2 orders of it. Dessert 10/10- we had the mango float and though we were so full at this point we made sure to clean it off! Overall, this was an amazing experience and we loved the representation Carabao is bringing to the community. We would visit again, and now we know what we would like to order and what we would skip. Looking forward to Carabao's future!!

Newly opened and we were lucky to have gotten reservations during our anniversary trip to Napa. First impression, we were greeted with a warm smile. Our server Noah was just as friendly and consistent throughout our visit. The chefs vision was on display with the variety of the drinks and dishes we ordered. One thing I really appreciated was the Filipino flavors I've grown to love were still very much apparent. Kudos to the entire Carabao team!

Enjoyed this new Filipino restaurant. Something we have been needing in Napa for a while! Our daughter made a reservation as soon as they came available online for 5 1/2 of us. The location is great with plenty of parking. We went to Matthew and Jade's pop up at Winston's and were looking forward to this opening. The host and waitress made some great recommendations and everything was just outstanding!!! We cannot wait to go back and try more items. Leigh our waitress was extremely friendly and engaging. The restaurant is decorated so cute and love the attention made for the murals!

Made a reservation to celebrate an anniversary and we were seated right away and also at the bar table with a direct view into the open kitchen. It was definitely a bit warmer at those seats, so just be prepared in case you are wearing thicker clothes. As for the food, it was all good, but I did have higher expectations after seeing all of the social media posts and reviews here. Kinilaw - 3/5 as it was slightly fishy. I'm not sure if it was because of the hot weather. The fish itself had a great texture, but the fishiness threw it off. Street corn - 5/5 good and is exactly what it sounds like. I did like how there were small bits of popcorn in it to add some texture and flavor. Bistek - 3.5/5 for the price, I was disappointed. I'm not sure if it was just our piece of steak, but there was a good amount of fat on it which made it quite chewy. The waitress also recommended medium rare, but I suspect this may have increased the chewiness on an already fatty piece of meat. The taste for the overall dish was perfect though - vinegary, salty, and lots of umami. This could have easily been a 5/5 if the meat wasn't chewy. Kare Kare - 4/5 I liked how the meat was already formed into the fried ball and you don't have to worry about trying to get meat off of a small bone. It reminded me of a Japanese katsu with the way it was fried. I wish the Kare Kare sauce was more flavorful, though. Mango float - 5/5 very tasty, and was almost like a very light cheesecake. Unfortunately, this was probably one of the better dishes of the night. Carabao definitely has potential, and maybe we just got a bad batch for the dishes we ordered. The dishes we ordered were not amazing compared to what you can get in the SF Bay Area, especially for the higher price point.

Took my mom out to dinner and we ordered veggie lumpia, Kare-kare, sizzling sisig and mango float for dessert. Food is just okay and I think the Kare-kare needed a little bit of salt if bagoong isn't available, needs more flavor too bland. Crispy Sisig was good but it was too burnt, it had a burnt taste and appeared that way as well. Dessert was really good. Service was great but the food took a little longer, I'm sure they're still trying to work some kink out. It's not your typical Filipino food, I was expecting a twist but not too far from original the taste. Place is super cute love all the detail although it isn't really worth all the hype.

WARNING AHEAD This is NOT your Asawa's cooking. This is NOT your Nanay at Tatay's love-infused adobo. And nope--not even close to your Lolo at Lola's Sunday feast. I repeat: this is NOT your family's kitchen. So don't come for me if your sinigang radar is off--I'm just the messenger! This restaurant has its own take on Filipino food. Whether it hits or misses your taste buds is up to you. I'm just here to share my brutally honest (but loving) breakdown--appetizers, mains, drinks, service, and vibes. So buckle up. Ambience: Napa vibes? Cute, trendy, and warm. Friendly staff, the right level of lively noise (not "I can't hear you" loud), and an open kitchen where you can watch your food slowly make its way to your table. Think: "tita aesthetic meets foodie Instagram post." Service: 10/10 for friendliness! They check on you every 5 minutes--basically more attention than I get from my group chats. But let's talk speed... Getting your food feels like waiting for brown rice to cook--with no rice cooker. Our appetizers took about 20 minutes, and the mains? Let's just say, bring snacks or spiritual patience. I get that they've just opened, but that kitchen needs a Red Bull or two. Still, the staff was super nice--probably checking in so often to make sure we hadn't died of hunger. Appetizers: Chicken Wings Inasal - It's okay. Better after a dip in soy sauce with calamansi (a.k.a. Filipino ketchup). But if you're craving the smoky Bacolod inasal flavor... keep craving. It lacked punch and, oh--did I mention it came out cold? Vegetable Egg Rolls - Two pieces. TWO. For that price? I was expecting at least four and a high five. Tasted like the usual Chinese takeout kind. Also not hot. I'm starting to think the kitchen forgot how fire works. Main Course: Sizzling Pork Sisig - Not sizzling. Not even whispering. Just... room temp sisig. BUT--I liked it! Flavors were good, had a nice crunch from the chicharon, and I'm okay with liver. My "boss lady" though? Hard pass. Too spicy, too livery. So depends on your preference (and your tolerance for organ meats). Pancit Palabok - Presentation was lovely--very "Food Network challenge." Taste? Eh, decent. No serving spoon though, so prepare to fork-battle your seatmates. Drinks: Lots of wine and imported beers, which makes sense for Napa. But where my Ube Martinis at? Or a Calamansi Mojito? Missed opportunity for some Filipino cocktail flair. Verdict: Happy I tried it--after all, it's the first Filipino restaurant in Napa ( finally!). Will I go back? Maybe... if I'm full of patience, not very hungry, or just want a cute place to chill. They've only been open for two weeks, so I'm hopeful they'll level up. If you're curious and don't mind a bit of a wait, go ahead and make a reservation now. Just don't bring your lola's taste standards with you--it's not a fair fight.

Loved our dinner at Carabao! They have been so popular with their grand opening even a month after opening, we were lucky to score dinner for 2 on a Friday today! We sat at the bar, where Johnathan was our server. He was fantastic, extremely attentive, and provided great recommendations. The food here is traditional Filipino food but with a modern twist. It was exciting to see Filipino food here in the Napa Valley but also to see it at such an elevated level. We started with the pork lumpia and lemongrass chicken wings, both were tasty and great portions for 2 people. We shared the pork sisig as our entree, the portion was large and full of flavor and tender. To end our meal we had the mango float which is seasonal so make sure you order it when you come. The food was delish and we will be back!

I've been looking forward to trying Carabao since I heard they were opening a brick and mortar in Napa. The ambiance, service, and food left a great impression. We were warmly greeted at the door by Eric Gonzales before being seated by the hostess. Loved all the style choices, from the colors to the live plants. Our server was friendly, funny, and chill. Everything we ordered was delicious! We kept making "Mmm" sounds. The table next to us were making the same sounds too! Every bite reminded me of growing up in the Philippines, just elevated. Despite how busy they were we never had to wait long for our food. I'm already making another reservation and taking friends and family back with us.

Carabao in Napa was OUTSTANDING! We truly enjoyed our date night at their soft opening. Filipino representation in Napa and the modern twist on classic dishes was literal chefs kiss. AND Chef Jade is from Calumpit, Bulacan, so she's basically family. The oxtail kare kare was phenomenal. It was genius to take the Filipino quintessential comfort food and upgrade it to this level of deliciousness. The bistek was cooked to perfection and melted in your mouth like butter. Don't let the price sway you...it was definitely worth it! The mango float was a Filipino style tiramisu and the layers of cream, mango and graham cracker cake blended so perfectly together. And now this is tops this list of my favorite dessert! Can't wait to go back and try more. We recommend making a reservation because this place was already flooded with all the foodie influencers. Carabao was a total vibe! Proud to have them in Napa!

We just had an amazing dinner and wanted to share our experience--not only was the food incredible, but the service was outstanding as well. We were seated right away for our 6:30 PM reservation and had a great conversation with one of the owners about the wine selection. We were planning to bring in a bottle from earlier wine tasting, but noticed they carried a wine we had actually enjoyed during a trip to Italy. We're so glad we chose that one--we ended up having two bottles! Our server (we nicknamed "Cousin"--an inside joke!) truly went above and beyond to make us feel welcome. We had some great conversations with him throughout dinner. We ordered the lumpia, pork inihaw, street corn, sizzling sisig, kare-kare, pancit palabok, and garlic rice. Everything was delicious, but the standouts were definitely the street corn, kare-kare, and sisig. For dessert, we couldn't decide and Cousin choose for us, and the Manila float he picked was ridiculously good! We stayed longer than expected and even offered to move to the bar so our table could be used by another group. All in all, such a wonderful evening of amazing food and warm, welcoming service. We'll definitely be back!

First of all, thank you for bringing this restaurant to Napa! The Filipino culture is rooted in family and food. I had dinner tonight with my gf at Carabao, and we enjoyed every single minute of it! From the doors opening, to being seated and served. We were warmly welcomed and greeted with that loving Filipino spirit! Let me get to what we ordered... * pancit palabok * kinilaw * kare kare * sisig * mango float I can go into depth about the dishes but I don't want to say too much because I REALLY want you to taste their amazing dishes, not read about it. When I heard about the restaurant being operated by former French Laundry employees, I was intrigued and skeptical. I LOVE Filipino food and I was scared that it wasn't going to meet my fickle standards. Boy was I wrong and thank God I was. Chef Jade DID NOT sacrifice the soul, spirit and flavors of the Filipino food she made. She elevated the dishes but not in an over pretentious manner. Everything tasted to fresh and clean, if that makes sense. It wasn't oily or heavy. Again, all of the flavor components remained. It was Filipino food to its core. And I loved every single dish we ordered. Don't skip out on the aracha and mango float, chefs kiss. I want you to try it all, and to enjoy it. Thank you Mat, Eric and Chef Jade. Maraming salamat.

Last night my family dined at the newly opened @carabaonapa Everything was amazing: the decor, the service and the food! Here's what we ordered: Small bites: Pork and Vegetable lumpia Vegetables: Tortang Talong Meat: Crispy Kare Kare and Sizzling Sisig Seafood: Siarsiado Sides: Garlic rice Desserts: Puto Kutsinta, Halo Halo & Manila Mango Float It was an amazing communal dining experience. The space was full of chatter and laughter, just like a Filipino family gathering. We even ran into friends and family who were dining that night as well. It's a must try 10/10

This place! Very Welcoming! We sat the "The chef's Table" as I call it bc it was at the counter next to kitchen where you can see all the action! We ordered Adobo Deviled eggs / Pork Sisig / fish of the day / halo- halo / mango dessert and of course... San Miguel beer! Chef Jade and her husband and staff are great!

Mr. Eric G, Thank you for your reply. Please refer to bill receipt Check #3 dated 8/2/2025 for the specific discrepancies on the pricing for Pork Inihaw and Crispy Kare Kare.

I was very excited to try Carabao as the first Filipino restaurant in Napa and with a chef who previously worked at the French Laundry. As a Filipino, I was hoping for a restaurant that could truly elevate Filipino cuisine and make it shine amongst renowned restaurants in the Bay Area. Unfortunately, the search for that restaurant will continue. The oxtail croquette Kare-Kare was the highlight of our dinner. It was perfectly balanced and it didn't need bagoong. It'd be cool though if they offered it on the side for those who want that classic taste. I also enjoyed the Tortang Talong and Kilawin -- both were tasty and well executed. The Kilawin is definitely appetizer portion. I was very sad about the bistek. It was the most expensive dish, but it had a lot of tough, chewy tendons that made it hard to eat. Definitely could've been prepped better. The garlic fried rice was also a letdown. It was not like fried rice -- more like steamed rice with garlic. The mango float and cassava for desserts were on point especially with the Barako coffee pour over. The service was also very good. Overall, it's a nice spot if you're already in Napa and craving some Filipino food with a fancier vibe. I probably wouldn't make a special trip just for this place again, but it's worth trying if you're nearby.

We staycationed this past week in Napa and were fortunate to get reservations 2 consecutive nights via Resy. We kept both so that we can try as much of the menu items. First night was for me, a fish and poultry person. Vegetable lumpia was fried to a nice, glassy golden brown. The tofu was a pleasant complement to the vegetables. The mildly tangy vinegar dip was enhanced by the chopped red onions. The hamachi kinilaw was meaty and had a flavorful smoky cure that I had to ask my husband to confirm that it wasn't pork. I wish there was a little bit more. The halibut sarsiado had a crispy sear yet kept the fish tender and moist. The sun dried tomatoes had the typical sweetness but had a touch of alat/umami to it. The calamansi hollandaise was amazing and brought this dish to the next level. We finished off with the halo halo that unlocked core childhood memories. Abundant with nata de coco, our favorite halo halo ingredient! It's also something that my mom used to make. The twist was the candied gumamela! We had several gumamela bushes in our front yard in the Philippines. As a kid, i used to pick the flowers for various reasons, never once imagined that it can be candied! The next night was for my carnivore husband. I ordered tortang talong because this one was not made with ground meat. This truly honored the delicate sweetness of the eggplant "meat" with the smokiness of the charred eggplant skin. The flavor and the texture were amplified by the coconut bechamel! My husband devoured the sisig tacos so I take it that they were good. I did taste one of the fried quail eggs it came and that was good. The highlight was the crispy kare kare! The oxtail is deconstructed, fat removed, then reconstructed and made into a croquette. It's served on top of a rich and creamy peanut sauce that definitely did not come from a peanut butter jar! The sauce is so flavorful that it doesn't need bagoong. My husband thoroughly enjoyed the oxtail croquette and tripe while I feasted on the bok choy and eggplant slices. We finished off with the mango float. It's reminiscent of a frozen brazo but mango flavored with delicate cream. The atmosphere, the simplicity of the decor, the friendliness and professionalism of the staff, and the food all lived up to the hype. Needless to say, we'll be back again - likely in December when Chef Jade adds sinigang to the menu!

We celebrated my daughter's birthday and enjoyed an outstanding dinner and experience from start to finish. Love the bold and elevated takes on beloved Filipino classics like Kare Kare, Pork Sisig, Pancit Palabok, Tortag Talong, etc. The charming island themed ambiance made us feel transported to the Philippines. The service was outstanding from the warm welcome by Eric (one of the three owners) to the highly attentive table service by Mathew (Owner) and staff and the open kitchen friendliness from Chef Jade (Owner). This place is blowing up on social media and lives up to the hype. Get a reservation before it becomes impossible.

I can't rave enough about this place. From the service, the amazing food, to the ambiance this place is top notch. I highly recommend the bisteak! That dish is made with absolute love. I've already been recommending to all my friends and family. Will be coming back soon. Can't wait to try all the dishes on the menu. Hat tip to Eric and Chef for the warm hospitality. Keep killing the game here in Napa.

An excellent and unexpected Filipino meal tonight!! The service is outstanding, from bring greeted by Eric at the front door to each of the wait staff, each very friendly and caring. The ambiance is charming! Love the green and rose color scheme and all the plants. The chef and her team are just phenomenal!!

Outstanding service, everyone was so attentive and eager to explain menu items. Food was delicious and we were so full!! We had the sisig tacos, adobo deviled egg, lumpia, pancit palabot, kare kare, and mango float. Loved everything!!! We will be back to try more! Make sure to reserve your table ahead of time.

Our family had a great experience at Carabao. We happened to make reservations at the same time as our friends and they accommodated us by combining our tables. As a party of 11 our server Brandon handled us like a champ with the help of their hostess Keoni. We tried almost everything on the menu. They captured all the flavors of our favorite Filipino dishes perfectly. My favorites were the Kare Kare, bistek, inihaw, halo-halo, & mango float. I also had my first San Miguel beer which was refreshing for the hot weather we were having in Napa. All of the dishes were presented beautifully and the customer service was top notch and super friendly. We'll be visiting again soon!

Food, service, atmosphere was A++++ top tier! Host Keoni is the best host I ever had thank you

What an absolutely amazing restaurant! The food was delicious and went home after dinner dreaming for more. Authentic flavors, quality ingredients and staff was so warm and welcoming. Will definitely come back again.

Service = 5 / 5 Shari was my server--fun, engaging, and impressively knowledgeable. From the appetizer through to the main course, coffee, and dessert, she remained attentive and consistent with her quality checks, ensuring guest satisfaction throughout the meal. When I mentioned a concern about the garlic fried rice, she simply smiled and didn't address the issue or offer to make it right, missing an opportunity to recover the moment or inform the kitchen. Still, her warm and charming presence contributed to a genuinely enjoyable dining experience overall. Appetizer - Deviled Adobo Egg: 5/5 An outstanding appetizer that delivered both in flavor and presentation. The deviled adobo egg was beautifully plated, topped with delicate florets and a generous sprinkle of crispy garlic that added a satisfying crunch. The adobo flavor was rich and authentic, perfectly infused into the steamed egg white--every bite was like poetry to the palate and captured the soul of this beloved Filipino dish. Visually, it was a piece of edible art, and taste-wise, it was a standout. A truly impressive start to the meal. Main Entrée - Sizzling Sisig and Garlic Fried Rice : Sizzling Sisig = 4/5 The Sizzling Sisig was generously portioned and served on a cast iron hot plate. However, without the signature sizzle, the dish lacked the heat expected from a freshly served sisig and was noticeably lukewarm right from the start. This took away from the initial excitement and sensory appeal. The inclusion of sliced jalapeños added a nice kick, though I had to dice them further to blend evenly. The crispy pork skin and aromatic fried garlic brought great texture and depth to this classic dish. Unfortunately, as it sat, the sisig cooled quickly, and the oil from the meat began to harden, making the final bites less enjoyable. Overall, a flavorful dish--but it would have truly shined if served sizzling hot as intended. Fried Garlic Rice = 4/5 I was genuinely looking forward to this classic staple, curious to see how it might be elevated beyond its traditional form. It arrived in a bowl topped with golden, crispy garlic and a sprinkle of fresh green onions--an inviting presentation. The first bite was satisfying, with each grain of rice offering a pleasant texture and flavor. However, by the second bite, the dish began to feel a bit heavy, as there was noticeably more oil than expected, especially toward the bottom of the bowl. While the flavors were enjoyable, the richness became a little overwhelming by the end, making it harder to finish. A lighter touch on the oil would have made this dish truly shine. Coffee and Dessert - Barako Coffee and Manila Mango Tart = 5/5 I was delighted to find this traditional Filipino coffee on the menu--and without hesitation, I ordered it with excited anticipation. It did not disappoint. Served in an elegant carafe with an extra drip on the side, the coffee was smooth, aromatic, and satisfying to the very last drop. The Manila Mango Tart brought an instant smile from the first bite to the last. Silky and light, it transported me back to my grandfather's farm in Mindoro Occidental, where I would pick sweet mangoes straight from the tree and enjoy them with pure joy. Few dishes evoke such a nostalgic feeling--kudos to the chef for crafting this beautiful and memorable dessert. Ambience - The ambience was warm and welcoming, with soft, flattering lighting and inviting colors that created a relaxed yet refined atmosphere. Seating was comfortable, making it easy to settle in and enjoy the experience. The music began with a selection of classic OPM (Original Pilipino Music), which added a nostalgic and local touch. The host's uniform was thoughtfully designed, featuring a unique traditional wooden necklace that added cultural charm and character to the overall presentation. I didn't see any reference to Carabao - a native water buffalo found primarily in the Philippines. It is considered the national animal of the country and holds deep cultural and agricultural significance. A reminder - always ask guests for food allergens. This is a Forbes Travel Guide service standard.

The food is sooooo delicious. The star of the show was the crispy kare kare. No bagaoong but full of flavor. And crispy oxtail. One dish is good to share but we got extra rice. Will be back again!