This Filipino restaurant is amazing. The service were superb, the foods were very tasty and good amount . We will be coming back for more. We met the chef and part owner, she was warm and friendly. We are so proud of her for having this amazing restaurant to serve Napa Valley community. read more

Carabao was excellent all around! From the moment we stepped in, we were greeted by the owner and seated by a small table by the window. He introduced himself, asked if we have been here before (first time!) and gave a background on the chef/his wife. Our server provided warm service as well as with all the staff here. The food is Filipino food elevated. Plates are meant to be shared. We ordered the pork lumpias, pork BBQ Skewers and the Lechon Manok. It was perfect for two people. The winner was the pork skewers! We loved it so much we placed an order to go! Beautiful presentations, delicious food, we will be back the next time we are in Napa! read more

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This restaurant has been on my hit list since it opened. Let me start by saying that the service was superb. Our day plans changed we ended up in Napa Valley much earlier than expected. I phoned the restaurant and the gentleman managed to fit us in. Our server was so kind when he found out we were celebrating my daughter's 21st birthday. They signed a birthday card and brought out 3 champagne glasses to toast. They even provided a glass of hi is is tea for my underage daughter to toast with us. The food: my husband's Bistek compromised of a juicy rib eye cooked to a perfect medium rare with the "sabao" reduced to a rich sauce poured on one side of the steak. The sisig was flavorful and the eggplant was a nice accompaniment with a rich smoked cream sauce on the bottom. The lemongrass wings were my favorite appetizer. Our favorite dessert by far was the Ube Crème Brulee with Yeme custard. To my surprise, the head chef was not in the kitchen, but instead working as a waitress in order to learn all the stations of the restaurant. Kudos to her for wanting to learn how the front of the house operates. She was kind enough to take a picture with us at the end of the night. Okay, I have to say that the aesthetic of the restaurant would have been more flattering without the artificial Spring flowers/wreaths, topiaries hanging on the walls, along the window valances, and from the ceiling. It creates confusion. The restaurant is a gourmet Filipino fusion restaurant. The season of Spring could have been successfully been represented with fresh orchids or fresh tropical arrangements scattered through the restaurant. Overall, we were pleased and can't wait to see what's next on the menu' read more

Honestly hesitated coming today due to some yelp reviews but I am so so so glad we did. Service was amazing and everyone made us feel welcome and it felt like it was a genuine want to connect as opposed to just serving as a job. Food was also great. We did the chef's special and loved being able to try a variety of the different dishes they had. They were even accommodating and added an option that was not in the "standard" inclusion. I am not usually a fan of kare kare I would actually say that was my favorite out of everything we had. The sisig and adobo deviled eggs were not far off. And of course the cassava cake was just the cherry on top. We had the table next to the window so that was also a plus. Also very cute decor and everything just looked pleasant to the eye. Will definitely be back! Thank you for an amazing first time experience! read more

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Find it crazy that the best Filipino food outside of the Philippines I've ever had is this place in Napa. Was super impressed with everything we had here. My highlights of the meal were the adobo deviled eggs, the sisig and the pancit palabok. My friend who's never had Filipino food couldn't stop talking about how good the sisig was. I also had the lechón kawali, kare kare, lumpia and halo halo. Service was great throughout the meal and the place had a very energetic vibe to it. Will definitely be back read more

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WHY WE WENT HERE: - previously tried to do a walk-in with my family last year not realizing until we got there it was reservation only - made a reservation to dine here for brunch to be better prepared than last time to finally try it THE LOOK (FROM THE OUTSIDE): - located in a plaza off Gasser Dr in between Hartle Ct and W Imola Ave - plenty of shared parking with the other businesses in the plaza THE LOOK (FROM THE INSIDE): - love the decor; very tropical meets warm and welcoming - baskets in the ceiling, green painted walls, plants, fauna wallpaper, white tables with pink booth seating or light wood chairs THE MENU: - kukutin/small bites - gulay/vegetables - inihaw/grilled - karne/meat - pansit/noodles - lamang dagat/seafood - sides - sauces WHAT WE ORDERED: - Calamansi Amerikano - Lychee Pop - Lechon Manok - Garlic Fried Rice - Sizzling Sisig - Bistek THE TASTE: - drinks were refreshing - Lechon Manok was filling! the gravy is everything! the chicken was brined I believe and then roasted, so it was juicy meat with crispy skin - Garlic Fried Rice and the regular steamed rice were actually a bit cold and mushy - Sizzling Sisig I would recommend to NOT get; it's not the best - Bistek was the best! the steak, onions, and gravy were the highlight of the meal! CUSTOMER SERVICE: - warm and welcoming - attentive but not overbearing - loved the QR code on the table to pay for your meal read more

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Review #1,018 Posted on 3.16.26 We came here for dinner on Saturday the 7th of March. When you go to book a reservation, keep in mind they only book 30 days out, so you have to keep checking back for that to be sure that you book your desired day/time right when it becomes available on the sight they use. My wife had been dying to try this place for sometime, so we planned a day/night trip to Napa to come relax and enjoy a dinner here. The food here was unreal. We got a seat right next to the prep line watching the chefs do their thing, what a treat. We started with the adobo deviled eggs, so good, they had awesome flavor. We also had crispy Kare Kare, fried rice, & 2 deserts, the ube crème brulee, halo halo. The flavoring of all these dishes was truly amazing, every bite you taste the special flavoring they cooked with. The food here was A+, a super cool dining experience and I'll comeback to eat here again 100%, just a matter of when. read more

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I started with the Calamansi Americano cocktail, which was bright, citrusy, and incredibly refreshing--an excellent way to kick off the meal. Originally, we planned to order several dishes from the menu, but after mentioning what we had in mind, our server suggested going with the Chef's Choice, a curated selection of the restaurant's favorites and seasonal dishes chosen by the chef. It turned out to be a decent way to experience a variety of items without overthinking the order. The meal began with lumpia Shanghai, adobo deviled eggs, and hamachi kilawin. The standout of the trio was definitely the hamachi kilawin--fresh, vibrant, and beautifully balanced with bright, tangy flavors. The lumpia Shanghai and deviled eggs were enjoyable but didn't quite stand out compared to the kilawin. Next came the taco sisig and ensalada. My sister gravitated toward the taco sisig, while the ensalada ended up being my favorite of the two. It was light and refreshing, and the creamy goat cheese added a rich, tangy element that brought the whole dish together nicely. For the main course, we had the crispy kare-kare, which was creamy, nutty, and flavorful. The fried tripe added a nice textural contrast, though it leaned a bit on the salty side. We finished with the cassava cake, which was absolutely delicious and a satisfying way to end the meal. Originally, we had planned to order the tortang talong and palabok as well, but after seeing the amount of food from the Chef's Choice, we realized it would have been far too much for us. Hopefully we'll get to try those on our next visit. Service throughout the visit was great--friendly, attentive, and helpful with recommendations. The space itself is also very nice and comfortable, making for an overall enjoyable dining experience. read more

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I've been meaning to checkout Carabao for a while now, and our group of 3 finally came by for dinner. They're now by reservation only it seems, and we had a reservation for 5:30 for 2, but showed up early at 5:15 with a group of 3 instead and they were super accommodating! I'm glad there were 3 of us because portions were very generous and we were stuffed by the end despite ordering what seemed like a reasonable amount of dishes. Service was great and checked on us and refilled our water frequently throughout the meal. -adobo deviled eggs: these were definitely a surprise and highlight of the meal - all three of us don't typically go for deviled eggs, but seeing the other reviews had to give it a try. It was surprising how much the adobo flavor came through, and they were a delightful appetizer to start with! -sago: I got this drink and I'm not sure what I was expecting, but it was a refreshing, grass jelly tasting banana essence forward drink, with just a touch of sago sprinkled throughout - not as heavy since it wasn't chock full of sago, which I appreciated it -pancit palabok: I prefer palabok over spaghetti, so we definitely had to try this. The version here is less seafood flavor forward and more porky, but was delicious, saucy, and full of egg and shrimp. -tortang talong: the take here is almost like a twice baked potato style, and while interesting I'm not sure its my favorite - because the eggplant/egg is cooked inside the eggplant shell the inside gets a little watery? It's super tender and almost like an egg custard. We all loved the coconut/eggplant puree sauce at the bottom though. -lechon kawali: this was great lechon, and super crispy on all 4 sides - though some pieces were bordering on dry/tough on the bottom edge. I loved the generous amount of papaya/pickle salad to go with this, and the presentation was so pretty! -kare kare: this was also an interesting take, with the oxtail shredded up and made into a crispy croquette - it was pretty strange to us that the bones were included inside the croquette, and at some points we did accidentally bite into pieces of bone while eating this. The sauce was a lot thicker than expected, and the oxtail itself was a little dry and salty but didn't incorporate with the sauce well so it was a little difficult to eat. Really appreciated the veggies included with this though, since there weren't too many veggie options in the menu. -garlic rice: it was $3 extra to upgrade the rice that comes with the lechon and kare kare to garlic rice, but it's worth it - the rice was full of garlic and super fragrant :) -desserts: we got the ube creme brulee, which was super rich, creamy and full of real ube flavor, coffee for two (which was enough for 3.5 cups, and much needed to balance out the richness of the creme brulee), and the halo halo which was full of goodies, our favorite being the candied hibiscus flowers. Overall, carabao has some unique and creative spins on Filipino classics, but not all of them seemed to work. The prices are a little high, but honestly for the amount of food seem reasonable to me. It does seem to be aiming for a fine dining vibe, but landed closer to a mix of fine dining and brunch. I'm glad I gave it a try, and might consider coming again to try some of the other dishes with friends. read more

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Came here with my family for dinner during our trip to Napa. We had a reservation and were seated without any issues. The interior strikes a nice balance between cute and casual dining. We started with a few small bites. The Deviled Egg Adobo (pickled egg in soy and vinegar, whipped egg mousse, crispy garlic) was excellent. I love deviled eggs, and this pickled version was especially delicious--my only complaint is that I couldn't have more than one (9/10). The Sisig Tacos (crispy pork sisig, shredded lettuce, sunny-side-up quail egg on a flour tortilla) had great flavor, and the quail egg was a standout. I do wish there had been a bit more sauce, as the taco leaned slightly dry, but overall it was still very good (8/10). We also ordered the Smoked Lemongrass Chicken Wings Inasal. I would've loved a stronger lemongrass presence, but the wings were juicy and well cooked (8/10). We had five people dining, and it was appreciated that each appetizer came with enough pieces for everyone to try. For a vegetable dish, we shared the Tortang Talong (stuffed charred eggplant, marinated cherry tomatoes, smoked coconut béchamel). I love a good eggplant dish, and this one delivered--creamy texture, great flavor, and the coconut béchamel paired beautifully with the tomatoes (9/10). The Crispy Kare Kare (oxtail croquette, tripe, coconut peanut sauce) was flavorful and unique. There was a bone inside the croquette, which was a bit unexpected and slightly off-putting--I wouldn't have anticipated that in a fried croquette without cutting into it first. That said, the coconut peanut sauce with curry was rich and added great depth, especially when paired with the garlic fried rice we ordered (8.5/10). We also had the Lechon Manok (half chicken, herb butter, roasted broccolini, carrots, chicken gravy). The chicken was well cooked, and I loved the simplicity of the roasted vegetables. The gravy, however, was the real star--absolutely delicious (8/10 for the dish, 10/10 for the gravy). We also tried the seasonal Black Winter Truffle Lugaw (ginger rice porridge finished with fresh shaved black winter truffles). It was a bit on the salty side but warm and comforting. I'm not sure I'd order it again, though the flavors were nice (7/10). Service was excellent. I loved the hand towels provided after the tacos. Such a thoughtful touch. We also received a full cutlery change between appetizers and mains, which really elevated the experience and made it feel more upscale. Prices are very reasonable for the quality and portion sizes. The food feels elevated yet homey, which is a perfect combination. read more

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The vibe of the restaurant was good, with dim lighting and some traditional Filipino decorations, but the food was a letdown. I really wanted to love it- the staff was nice and I was excited for the Filipino fusion- but for the price and the "fine dining" idea, it sadly didn't hit the mark. I'm glad I tried it but I won't be coming back. The kinilaw had a nice coconut cream, but the fish itself was way too fishy. The pork swekers lacked flavor and were surprisingly dry for being such a basic dish. Since they weren't serving kare kare that day, we opted for sisig instead. Unfortunately, it was also dry, and it lacked the signature citrus zing. It took around 30mins to come out while the other tables who sat down after us, were served first. The fresh lumpia was the highlight, and the desserts were a cool and delicious twist on the classics. read more

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Have been hearing good things about Carabao so had to try it. Went with a friend for a late lunch. We shared the Adobo Deviled eggs, pork skewers, sizzling sisig and bistek with garlic rice. The eggs had a little of that great vinegar zing you are used to with Adobo; the pork skewers were tender and flavorful on their own, but adding the sauce added even more flavor and a bit of heat. The sisig was nice and crispy, with layers of flavor and texture; the bistek was flavorful with multiple layers of different onion preparations. The steak for me was too rare, and the pieces I had were filled with gristel, which took away from the experience for me. The calmansi drink and root beer were delicious. I would go back to try other items for sure. Service was amazing and the restaurant is bright and airy, if very small and can get noisy. read more

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I came here with my wife and another couple. The aesthetic is really nice. Everything looks modern and is very clean! The stag was very friendly and inviting. The food was all great as well. Certainly give them a try if you want en elevated Filipino cuisine experience. read more

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We finally tried this fine dinning Filipino restaurant in Napa. Served family style, so we ordered several dishes. All the dishes were so good. The Chef took traditional Filipino dishes added her twist & elevated the taste with quality & fresh ingredients, but yet keeping the integrity of the dish so it kept the traditional taste of the dish. We truly enjoyed the appetizers, entrees & desserts. We wanted to try the Dinuguan, because we heard the way the chef cooks the dish you do not get the iron taste, which is why I never liked the dish. It was not on the menu when we were there because the menu changed, but will go back when it is. Menu Items do change periodically. I highly recommend making reservations. We had a res for 5:30 PM. There is a 2 Hr time limit for your dinner time. We assume it is because of the amount of reservations they have. By 6 PM the restaurant was filled. The staff were wonderful, very informative on the food & recommendations. The Host was the Chef's husband, very personable. There is no kids menu. Plenty of parking. read more

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Ok. I have a new favorite spot in Napa! This place is so great. The best part is that it's great on every level. Let's start with the food. Now we were not very hungry by the time we got there for lunch, and we already had dinner plans so we had a smaller portion of food that we shared. We started with the pork lumpia and sisig tacos. Both dishes are amazing. The tacos have quite a number of ingredients, but they work together so well. They are a tiny bit messy, but it's so worth it to enjoy the marrying of the ingredients. The lumpia on the other hand, seem quite simple, but the flavor is great. They are so delicate and fried for the perfect amount of time, leaving them with a nice flaky exterior, but so soft and moist on the inside. We shared the short rib entree. We got a side of the garlic fried rice to go with it. That garlic fried rice is amazing alone, but when combined with acidity of the broth the short rib is served with it becomes elevated. The vegetables that come in the broth are also delicious and the meat itself is so tender and flavorful. We had the calamansi sparkling water drink. This was so refreshing. Next time I'll get 2. So the service here is top notch. Everyone really is so nice and seems to be enjoying their roles and doing their best to give customers a great experience. We sat at the kitchen counter and plan to always sit there in the future. I love the experience of watch amazing food being constructed. It's an experience that just makes the experience that much more memorable. You definitely need a reservation for this place. I think they are through Resy. There is a link on their website. Definitely going to be heading back to Napa soon. read more

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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. read more

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Beautiful restaurant with stunning presentation, but unfortunately the food didn't live up to expectations. Most dishes leaned either too salty or too sour. I was really excited to try this place since we're not from the area and missed it on our last trip to Napa, so this was a bit disappointing. That said, the service was great--staff were very friendly and attentive, and the restaurant itself is gorgeous. Palabok - I really wanted to like this, but it ended up tasting a bit bland and pretty fishy. It looked like it would be packed with flavor, but it didn't quite deliver, and I wasn't sure what direction the flavor was going for. Spaghetti - I was most excited for this since Filipino spaghetti is hard to find, but it didn't quite hit. It wasn't bad, but I honestly prefer Jollibee's. The hotdogs were a bit too salty, and we couldn't really tell any "wagyu" element. We added fried chicken on top, which was cooked fine, but the gravy was also too salty for our liking. Lumpia - Nice and crispy, but the filling was pretty one-note and salty. Didn't taste authentic. The dipping sauce being sour threw me off as well. Deviled Eggs - Decent, but had an unexpected citrusy aftertaste and weren't as creamy as I'm used to. Sisig Tacos - Good, but nothing particularly memorable. Halo Halo - Looked amazing, but the taste didn't match. Pretty underwhelming compared to others I've had. Overall, I loved the ambiance and service, but the food didn't quite meet the hype. read more

We were craving Filipino food - Carabao hit the spot. It leans a bit toward fusion (primarily in the appetizer section of the menu), but the innovations make sense (sisig tacos are brilliant! That lechon/chicharron topping - oof). The biggest hits for our table were the tacos, lumpia, and sinigang (by far the star; we practically took turns licking the bowl clean - the broth was that good). We did not love the pancit - the Bonito did not play well with the other flavors, and the noodle texture was gloopy; the lechon was kinda dried out in the frying process. But! Overall, we really enjoyed our meal, and we plan to come back and try out the rest of the menu. Service was stellar, and the plating is sooo pretty. A feast for the eyes and stomach at Carabao. read more

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Let me start by saying thank you and I'm proud of this restaurant. It's hard to find a filipino restaurant where other ethnicities go to. Let me start with the mains Beef Sinigang 5/5 really good sour and a little salty Sisig 4/5 It is good. I like the other version of sisig where they grill the meat instead of this version that is crispy Kare Kare 4/5 I am trying to like it but they fried the meat and made it croquet which Im sure will pass as fine dining but it made the dish too heavy. Also the sauce is too thick and hard to enjoy. This dish usually comes with shrimp paste but they dont offer it. So kinda lacks the experience of a true Kare Kare Adobo Deviled Egg 5/5 damn. This appetizer is sooo good. I was craving it when I woke up. Good thing we to go our left over and had it for breakfast lol Tupig 5/5 this dessert is so good. Good with black coffee. Highly recommend Cassava 4/5 it was good but too sweet with coconut curds. Fresh lumpia 4/5 it's good but heavily saturated with the sauce. I wish the inside did not have sauce because it became too much. It felt like it's no longer "fresh lumpia" Overall, I had a good experience. Will definitely back when we are in Napa. read more

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I went here on a weekend for lunch with reservations. I had actually never heard about this place until a few family members had brought it up since I was visiting Napa! What we ordered: Sisig Tacos 3/5 - might be a bit biased since I grew up eating really good sisig, but this one fell slightly short for me. The pork lacked some tang and seasoning and leaned sweeter than expected. The chicharron was a nice touch, though there was a bit too much crunch, almost like it was compensating for the pork. The quail eggs were cute, though! FYI it only comes with two tacos per order, so you may need to order more if you're dining with a larger group. Fresh Lumpia 3/5 - It was decent overall. The peanut sauce really carried the dish for me, but it was a little tricky to eat. Presentation was nice, although we were momentarily confused when it came out bc we weren't entirely sure it was what we had ordered at first. Dinuguan 4/5 - This was a really creative take on dinuguan. It captured the depth and flavors of the traditional dish but reimagined it in a way that felt fresh and impressive. Kind of like it was deconstructed. Visually, it's not what you'd expect, though the color and use of pork hint strongly at its roots. It was very vinegary and helped w the fattiness of the pork. Kare-Kare 4/5 - I'm always excited for a good kare-kare, and this one was definitely a reimagined take. The presentation immediately caught me off guard in a good way. The oxtail was formed into a crispy ball, paired with green beans, eggplant, bok choy, and crispy tripe. The sauce was lighter and less oily than traditional versions, with a noticeable coconut flavor. While I personally prefer a richer, more saucy kare-kare, this one felt more restrained. With your eyes closed, you might not immediately identify it as kare-kare, but the execution was thoughtful. The bone was easy to remove, the portion of meat was satisfying, and the crispy tripe was a unique and interesting addition I'd never had it prepared that way before. Overall, it was a great experience. Seeing Filipino food reimagined is always exciting, and it's nice to see our cuisine getting recognition. That said, the flavors feel more geared toward non-Filipino palates. I may be a bit biased since I grew up around incredible home cooks, but I can appreciate the chef's bold approach in presenting Filipino dishes in a way that's approachable and inviting for a wider audience. The service was a tiny bit slow but still polite. Small areas for seating but lots of parking. I didn't like nor love it, it was just a new experience for me! If you're looking for something different and creative, this is a great place to check out. If you're craving more traditional, rich, and bold flavors, homemade still wins. I'd still recommend trying it for yourself--everyone's experience is subjective, and it's worth forming your own opinion. read more

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Chef Jade and her amazing staff are wonderful. Right from the start as we entered the restaurant we were warmly greeted and seated. We ordered the fresh lumpia, torta talong, kinilaw, sisig taco and lechon kawali. all were so delicious the standouts for us were the sisig tacos lechon kawali and kinilaw. The torta talong and fresh lumpia are a vegetarians dream dish. The fresh lumpia was packed with hearts of palm and carrots wrapped in a crepe smothered with peanut sauce. The tortang talong was amazing smoky and tasty. I am not a fan of sisig but at caribao the sisig was out of this world by far the best sisig I have ever eaten. The kinilaw served by chef jade was by far way better than nobu's hamachi crudo! Lechon kawali was juicy flavorful and skin was so crispy paired with homemade atchara and vinegar sauce was chefs kiss! For dessert had the best cassava cake I have ever eaten! I was so full I wanted to try the halo halo but didn't have any room left. Was honored to meet chef jade and begged her to open up in the Bay Area! Jonathon our bartender/ server was awesome and keoni our hostess was so sweet! Thank you caribao for such a fantastic meal!! Will be coming back it is worth the 90 minute drive to eat upscale Filipino food with traditional taste. read more

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Went here for an anniversary dinner and what an amazing experience . The moment you enter the servers greeted you like your back home in Manila . The food was amazing , everything we ate was special - bursting with flavors and has a unique preparation . Will be back to try kare kare next time ! Restaurant is classy what yiu expect a fine dining in Napa with Filipino touch read more

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Service was top-notch, the ambiance was lovely, and the food was simply amazing. My family and I truly appreciated the care they put into their service--they make every guest feel extra special. Everything we ordered was delicious: lumpia, sisig tacos, spaghetti, bistek, and ube crème brûlée. We enjoyed every single dish. It does help to come in with an open mind, as the chef brings her own creative twists to traditional Filipino dishes. The bistek, may not taste like your nanay's, but it's incredibly tender and flavorful. And the spaghetti isn't going to taste like Jollibee's, well, because... you're not at Jollibee (LOL). The dishes may not taste like your typical homecooked Filipino dish, because I don't think they are supposed to, and I mean this in a good way :) Overall, keeping an open mind really allows you to appreciate the quality and creativity of the food here. We can't wait to come back and try more! read more

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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. read more

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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. read more

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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. read more

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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. read more

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Met the owner outside on his way out while we were waiting for the restaurant to open. Eric was very friendly and even double checked our reservation. Yee thought that was very personable and kind. My husband and I chose the chef selection since it was our first time and it didn't disappoint! I am still stuffed and it's been a couple of hours since we ate! We are so happy we are locals because there are more items we want to try! Can't wait to go back! Highly recommend! (BTW we are Filipino and will be taking our parents!) read more

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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. read more

Carabao - Filipino Near Me - Napa, California

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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 read more

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Let me start off on some disclaimers: 1. Don't harp on price and portion size. You are in Napa at an elevated Filipino Restaurant. Go to a mom and pop/local spot in the Yay- Area for something cheaper. 2. Don't compare this to home cooking, or your grandmas house, or any other family member. Again, you are at an elevated Filipino Restaurant where the food is reimagined and presented beautifully. It's not in an aluminum pan family style. Eat at home then! I hate the crab mentality reviews. Go away! I LOVE that Filipino food is finally represented in an elevated manner that stays true to taste but different in the BEST way possible. I was lucky enough to be invited to a party in which we had a tasting menu. Which was great because we were able to try most things on the menu. AND all courses were paired with wine - because why not? We're in Napa!!! The Service - Everyone was incredibly gracious. The whole experience was a good time. Ambiance - very clean and chic. I wish people would dress better to eat here, but that just me. LOL. Don't come in athleisure wear to dinner. Put some respect in this dining spot. I did love how there were people who wore their barongs. I loved that. The food: 1. Lobster Ginataan - I have never had ginataan with lobster. Maybe crab, but not lobster. You can still taste the coconut, but it leaned more on the pumpkin flavor. I loved that it had long beans, but it was cut so small that it acted as a texture enhancer. Really good. Reminds me of a bisque, but Filipino. 2. Adobo deviled Egg- Eggseptional!!! LOL. Have you ever had a Filipino deviled egg?? I was surprised that it tasted like adobo. Pretty sure it was soaked for hours. 3. Kinilaw - Raw Hamachi - really fresh and refreshing. 4. Mungo at Isada - basically mung beans with a fried salmon. I LOVED this dish. I think it was my favorite. But it wasn't served with rice. We were all looking for rice at this point lol. But this is a tasting menu so we had to trust the process. Thank goodness they didn't give us rice. I would have been full at this point. 5. Pork Inihaw Skewers (grilled pork on a stick) and Smoked Chicken wings Inasal - These two items were super yummy too!!! Just get it, you wont be disappointed. 6. Bistek - Saved the best dish for last and added garlic rice. I hurt myself eating all the bistek and rice I could. I'm gad they didn't give me rice prior to this!! Then we had dessert!! 1. The Casva cake - GET THAT!! it was delectable. 2. The Halo Halo- There were some different items in the halo halo that are not typical, but worked and made it a really great experience. For example, the added boba. Which was great! This whole experience was amazing and I am so grateful that I got to be a part of it. I'm hoping to come back and try the kare kare. Thank you Chef and Team for Carabao!!!! read more

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. read more

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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. read more

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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. read more

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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 read more

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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. read more

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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. read more

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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! read more

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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. read more

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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! read more

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