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Join us for a unique dining experience that is unmatched in the Napa Valley. Set on the historic campus of The Culinary Institute of America (CIA) at Greystone, Gatehouse Restaurant showcases the talents of CIA students who have completed two years of rigorous study, under the supervision of our world-class faculty. Enjoy a meal inspired by local produce from the college’s own farms and gardens, and other high-quality ingredients. Reservations are strongly encouraged.
Hours
| Friday | 11:30 AM–12:45 PM, 5:30–8 PM |
| Saturday | 11:30 AM–12:45 PM, 5:30–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 11:30 AM–12:45 PM, 5:30–8 PM |
| Wednesday | 11:30 AM–12:45 PM, 5:30–8 PM |
| Thursday | 11:30 AM–12:45 PM, 5:30–8 PM |
Address and Contact Information
Address: 2555 Main St, St Helena, CA 94574
Phone: (707) 967-2300
Website: https://www.ciagatehouserestaurant.com/?utm_source=gmb&utm_medium=organic
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Gatehouse Restaurant – CIA at Greystone – St. Helena, CA
Future industry leaders transform the freshest regional ingredients, as well as those from CIA’s own farm and herb gardens into creative contemporary …
Reservations and Hours – The CIA at Greystone
(between the hours of 4–9 p.m., Tue.–Sat.) [email protected]. Gatehouse Restaurant CIA at Greystone 2555 Main Street St. Helena, CA 94574.
Gatehouse Restaurant at The Culinary Institute of America
2555 Main Street St. Helena, CA 94574 · (707) 967-2300.
Reviews
Kerry Cao
They say the CIA is the Harvard of culinary schools. I’d respectfully disagree and say that not only is it the Harvard, but it’s also the Hogwarts of culinary schools.
First reaction from the first bite was: Oh. My. God. You can’t beat dishes that hit every taste bud and give you savory, umami, sweet, bitter, smoky, and nutty. This meal was the best meal of our Napa trip by a long shot (the other reviews before mine about this being a James Beard level experience are no joke). We had the Mexican-themed meal and my girlfriend and I are not fans of Mexican food in general. Despite this, we loved every single dish and polished each plate. Suddenly, Mexican food was our favorite. Every component was intentional and worked to give the dish balance. Many ingredients are grown right on the campus that you can see walking around and are used in the dishes. At one point we were given sauces to complement our 2nd and 3rd courses. We whined and complained when the waiter took the sauces away before our dessert course because we wanted to finish them. Literally wanted to eat them on their own. The flavors just danced and stimulated our palates like few meals have, and we’ve been around NYC and Philly restaurants for quite some time.
Service and ambiance are amazing and flawless like the other reviews so won’t belabor the point. Timing, pacing, attention to detail and needs of diners, all on point and are Michelin level. The students involved are those passionate enough to stay in their schooling this far in so the effort and care is there.
If I REALLY had to critique something, and this is pulling hairs, it would be the squash blossom dish. The textures weren’t our favorite on the tlacoyo for us (again, not too familiar with Mexican food so this may be our lack of understanding/appreciation) and the flavor/seasoning was a little flat compared to the other dishes. Still giving 5 stars because the experience was that good.
If you are a foodie and/or appreciate fresh, quality ingredients and the culinary process, this is for you. My girlfriend and I were genuinely sad when our dinner was over. We were also watching Next Gen Chef on Netflix so this experience was just the perfect/fitting end to our Napa vacation. I could keep going but no one wants to hear my rambling anymore. Just come.
… moreFirst reaction from the first bite was: Oh. My. God. You can’t beat dishes that hit every taste bud and give you savory, umami, sweet, bitter, smoky, and nutty. This meal was the best meal of our Napa trip by a long shot (the other reviews before mine about this being a James Beard level experience are no joke). We had the Mexican-themed meal and my girlfriend and I are not fans of Mexican food in general. Despite this, we loved every single dish and polished each plate. Suddenly, Mexican food was our favorite. Every component was intentional and worked to give the dish balance. Many ingredients are grown right on the campus that you can see walking around and are used in the dishes. At one point we were given sauces to complement our 2nd and 3rd courses. We whined and complained when the waiter took the sauces away before our dessert course because we wanted to finish them. Literally wanted to eat them on their own. The flavors just danced and stimulated our palates like few meals have, and we’ve been around NYC and Philly restaurants for quite some time.
Service and ambiance are amazing and flawless like the other reviews so won’t belabor the point. Timing, pacing, attention to detail and needs of diners, all on point and are Michelin level. The students involved are those passionate enough to stay in their schooling this far in so the effort and care is there.
If I REALLY had to critique something, and this is pulling hairs, it would be the squash blossom dish. The textures weren’t our favorite on the tlacoyo for us (again, not too familiar with Mexican food so this may be our lack of understanding/appreciation) and the flavor/seasoning was a little flat compared to the other dishes. Still giving 5 stars because the experience was that good.
If you are a foodie and/or appreciate fresh, quality ingredients and the culinary process, this is for you. My girlfriend and I were genuinely sad when our dinner was over. We were also watching Next Gen Chef on Netflix so this experience was just the perfect/fitting end to our Napa vacation. I could keep going but no one wants to hear my rambling anymore. Just come.
Brigitte Keen
I had the best ceviche I ever had on our visit on November 6, 2025. It was stunningly presented and contained a lot of very fresh seafood not all of which I can remember, but it was presented in a coconut sauce with dots of green oil (pumpkin maybe) and topped with a baked or fried slice of plantain balanced on top. There were also nasturtium leaves placed around the ceviche and it was beautiful to look at as well as eat. I followed up with stuffed roasted quail, also beautifully presented and prepared and my husband and I both finished with a delicious passionfruit cheesecake. My husband had little pieces of lamb filets with a variety of vegetables for his main course, roasted to pink perfection and again the presentation couldn’t have been more appealing. Most of the greens and the mini peppers and tomatoes we saw growing in the huge vegetable garden all around the restaurant and the Culinary Institute. We were also grateful that the professor who was in charge of that particular evening’s students (I think he was their hospitality prof) made it possible for us to have dinner there that very evening, even though the restaurant was fully booked. Kudos to the students of the CIA. They are certainly set up for a successful career in hospitality and, of course kudos to their teachers. Bravo!
… moreLinli Pao
The service by the students is outstanding. The front of house makes you question how Top Chef restaurant wars consistently have rocky front of house. They conducted front of house with immaculate top notch hospitality. The food was exquisite. Honestly, on par with James Beard nominated restaurants in terms of quality and execution. This is my second time here, and it always exceeds my expectations.
… moreAmanda Sooch
We had such a wonderful experience dining at the student restaurant! From start to finish, the service and attention to detail were top-notch.
Dylan, our server, was absolutely amazing—professional, friendly, and even took the time to open the wine we brought with care and ease. Jake was fantastic as well, delivering each course with a warm smile and impeccable timing. In the kitchen, Riley was not only serving up delicious dishes but also serving looks—truly a star behind the scenes!
Ashley, the instructor on the floor, struck the perfect balance between mentoring and ensuring guests had an excellent experience. She checked in with us just the right amount and even thoughtfully folded our napkins when we stepped away—such a lovely touch that didn’t go unnoticed.
To top it all off, the coffee and latte art were beautiful—almost too pretty to drink (but we did, and it was great).
Kudos to the whole team. It’s clear there’s a lot of passion, talent, and dedication behind every plate and interaction. We’ll definitely be back!
… moreDylan, our server, was absolutely amazing—professional, friendly, and even took the time to open the wine we brought with care and ease. Jake was fantastic as well, delivering each course with a warm smile and impeccable timing. In the kitchen, Riley was not only serving up delicious dishes but also serving looks—truly a star behind the scenes!
Ashley, the instructor on the floor, struck the perfect balance between mentoring and ensuring guests had an excellent experience. She checked in with us just the right amount and even thoughtfully folded our napkins when we stepped away—such a lovely touch that didn’t go unnoticed.
To top it all off, the coffee and latte art were beautiful—almost too pretty to drink (but we did, and it was great).
Kudos to the whole team. It’s clear there’s a lot of passion, talent, and dedication behind every plate and interaction. We’ll definitely be back!
Michael Chang
Absolutely great value! My wife and I both had their 3-course meal and were extremely satisfied with all aspects of our meal.
The kitchen was sending out delicious course after delicious course. We especially enjoyed their Duck Ragu. The Fig Almond Tart was amazing as well. Even their bread service was awesome.
The service was spot on. All of the staff were attentive, polite, professional, and personable.
Gatehouse Restaurant is definitely worth it!
… moreThe kitchen was sending out delicious course after delicious course. We especially enjoyed their Duck Ragu. The Fig Almond Tart was amazing as well. Even their bread service was awesome.
The service was spot on. All of the staff were attentive, polite, professional, and personable.
Gatehouse Restaurant is definitely worth it!
Chad Lahue
Unique experience. Wouldn’t do it again. $207 for two 4 course meals and a glass of wine. The portions were very small. We were hungry after. Also the tastes while creative were not decadent. Just ok. Presentation and atmosphere are what you pay for here.
… morePeter Marciano
A great experience
We really enjoyed our luncheon
The food was wonderful and hearing about our server and what brought them to CIA and helping them hone. Their skills is a great experience.
I definitely recommend it to anyone that would like a nice leisure lunch in a friendly atmosphere with incredibly delicious food
… moreWe really enjoyed our luncheon
The food was wonderful and hearing about our server and what brought them to CIA and helping them hone. Their skills is a great experience.
I definitely recommend it to anyone that would like a nice leisure lunch in a friendly atmosphere with incredibly delicious food
Marcelo Moreira
Very nice dining experience. Good quality food. Well prepared. The wine pairing is good too. Pricing is great, only thing that could be better is portion sizes. They are a little small. Will certainly come back.
… moreCameron Mahdavi
Well deserved 5 star rating! Amazing food, fun atmosphere, and unique experience. Kenji and Jordan were great servers for us, treated us very well, and showed us around the kitchen at the end – great job guys!
… moreJ. Medeiros
A good fine dining experience, with lîmited choice for a 3 course meal (4 course with dessert), with friendly student servers coordinating plate deliveries. The Pork shank was overcooked and tough. The Duck appetizer was chewy. However the Crab Cakes were very good. The Arugula salad was a little bitter. Wine pairing is available and there is a lîmited wine list by the bottle or glass. The restaurant is simple, bright and clean.
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