Carabao brings Filipino cuisine to Napa Valley from Chef Jade Cunningham, who grew up around the carabao — the Philippines' national animal, a water buffalo known for its strength and endurance — in Bulacan. The restaurant, founded in partnership with Mathew Cunningham and the Amparo and Eric F. Gonzales Family Fund, takes its name from that animal and the values it represents.
Cunningham trained in fine-dining kitchens before turning her attention to the food she grew up eating, aiming for a menu that's bold but approachable rather than heavy-handed. The sisig has become a standout on the menu, with a modern approach running through much of the cooking.
The dining room stays intentionally small: 12 tables plus six seats at the bar and four at a chef's counter that puts guests close to the kitchen. It has built a reputation as a special-occasion destination, with service consistently singled out as a highlight of the experience.
Cunningham trained in fine-dining kitchens before turning her attention to the food she grew up eating, aiming for a menu that's bold but approachable rather than heavy-handed. The sisig has become a standout on the menu, with a modern approach running through much of the cooking.
The dining room stays intentionally small: 12 tables plus six seats at the bar and four at a chef's counter that puts guests close to the kitchen. It has built a reputation as a special-occasion destination, with service consistently singled out as a highlight of the experience.