Carabao

Carabao represents a groundbreaking milestone for Filipino cuisine, bringing Michelin-trained Chef Jade Cunningham's refined yet accessible vision to Napa Valley as the region's first Filipino restaurant. Named after the Philippines' national animal, the water buffalo symbolizing strength and perseverance, Carabao opened in 2025 after three years of sold-out pop-ups that proved Napa's appetite for elevated Filipino food. Chef Jade, who grew up in Bulacan and trained at The French Laundry, blends her childhood flavors with fine-dining techniques learned from Thomas Keller's legendary kitchen. The intimate 50-seat dining room features soft pink and jade green tones, fresh plants, and rattan baskets that evoke Philippine rice fields, while murals by Filipino artist Marielle Atanacio celebrate cultural heritage. Founded in partnership with her husband Mathew Cunningham and the Gonzales Family Fund, Carabao serves as both restaurant and platform for Filipino culinary arts advancement. The menu reimagines classics with precision and artistry - arroz caldo becomes chicken confit porridge with local organic ingredients, pancit features hand-rolled noodles with seasonal vegetables, and sisig tacos arrive topped with quail eggs. Tortang talong pairs with smoked coconut bechamel and marinated cherry tomatoes, while sweet spaghetti uses Wagyu hot dog Bolognese. Traditional dishes like kare-kare, lumpia, lechon, and inasal showcase bold Filipino flavors through refined presentations. The curated wine list features Napa Valley selections that complement the cuisine's complexity. Reservations through Resy fill quickly for dinner service Tuesday through Saturday, with weekend lunch available. Carabao's 4.9 rating reflects exceptional execution that honors tradition while pushing boundaries. This restaurant doesn't replace home cooking but celebrates it through a lens that positions Filipino cuisine on the global fine-dining stage where it belongs.