Gatehouse At The Culinary Institute Of America

I love this place, eating was great and service was excellent.

Unfortunately, my high expectations were crashed with small faux pas. as a well-known teaching school I expected perfection. the work on the front of the house is the last test before the classification. we started with a focaccia brot and mini cheese muffins. I had the otopus rings and kartoffel coins in a soak that was so salty that all the others were masked aromen. there were 3 small dimens size otopus pieces and 4 pieces of tomato. next curs was overhauled pasta followed by a fleshy short nativity. the latter was the best. my friend had the roasted carrots, the were 4 quarter-size bites that were cooked a bit more. the chorizo was mixed with the beans and inaccessible. next followed the Brazilians who are flower cauliflowers and brokkoli. again underboiled. the date pudding was a tiny doll that was more decorative than tasteful. the main course was dry overcooked pork leash in a too thick sauce to moisten the boar. there were many servers that were mostly standing around, but were not there to fill my waterglass until I asked. to close the evening, I asked for a dry cappuccino. They didn't know what that was, but they were resource-friendly and cane back with a beautiful coffee

When the trip leads me to napa and to the environment, I make time to stop into the cia for a meal or something from their bakery. Last night I sang at the gatehouse restaurant and remembered why I love to come to the cia saint helena campus. the gatehouse restaurant is a separate building from the castle and has a beautiful building ambiente over it. the perfect setting for her to eat. I had a 3-course tasting together with paired wein for the main course and dessert. wait them personal and service was great, including short opportunities to chat with personal about their personal experiences at cia. the meal opened my senses for food combinations I had not thought of. my meal included kohlrabi noodles over red quinoa dressed in a citrus tomatillo marmelade and serrano chili infusion, fried oktopus and baby fingerling kartoffels in a squid broth (I wanted more), striped bass with apfel apfel wine beurre blanc, brussels sprouts, turnip pure and brussels du dessert was a Japanese persimmon cheesecake with a delightful taste-bomb of tiny cube fruits with Shiso leaf (the overshave combo). supports the future cooks and restauranters and experience the gastronomic joys at the CIA campuses.

Great, just not perfect, our server seemed nervous, student learning: Our dessert was a pumpkin flan the crystal glaze was a tad burnt but not enough to keep from eating it : Overall great experience for lunch $40 per person for 3 course tip included. Will go again

I have driven by this place since it was Christian Brothers winery. Oh how I am kicking myself for not going sooner. What a treat! So impressed with these young up and coming chefs/students. From greeting to departure it was a splendid adventure for my taste buds. To enjoy every morsel and ask those who gave us such great care “what their goals were” was such an enjoyable experience. These youngins give me hope for the future. We will definitely be back and next time we shall indulge in the wine pairings!