The Grove at Copia

Enjoyable experience but could be so much better. The service was excellent and we were expecting a fantastic experience. However we found the quality of the food somewhat underwhelming. The pasta dish was nothing special. Certainly didn't seem like freshly made pasta which it should have been considering the location of the restaurant. The meat dish we had wasn't anything special either. We also thought the atmosphere was lacking in that there was too much lighting in the night. Overall the restaurant has great potential as the service and drinks were all excellent. Would go back to try again.

The crispy pork belly is not even crispy. Did the students cook the pork belly? Man… the quail is soggy from the sauce. Why did you put a sauce at the bottom of the quail? I have a one sided crispy quail. Lamb shoulder Barbacoa is under seasoned. Can you add a pinch of salt? Rookie mistake!

We had a blessed meal with our friends the Diaz's. Mark and Ryan were outstanding, going above and beyond to accommodate us. The food is always delicious when we have eaten here. A hidden gem and the prices are reasonable.

It was a great experience spending time with my girlfriend and our friends.The food looks great and Delicious. outdoor seating was exceptional.Friendly server.

Very good food and and wine. Modern twist. Very fair prices. Open kitchen and cool atmosphere.

Love this place! The chefs aren't students, as many believe, although some graduates do go on to work there. But it does feel like everyone is on their final exam: attentive service from a cordial crew, immaculate platings, and truly well thought out, balanced, fresh, seasonally-relevant and just plain delicious food. And they have Pliny the Elder on tap. Bomb.

This was a very impressive space, with great food and staff. I would encourage that anyone visit, but especially anyone staying at the nearby Westin Verasa. This is a good family restaurant too; we brought our well-behaved 4-year old (not a contradiction in terms!). We all tried different dishes and really enjoyed it. We would certainly return on another trip to Napa.

Poor quality and poor quantity. Few choices and out of six entries nobody liked them. Two were sent back to be recooked. I was expecting a lot more from a culinary school. Poor value... I will not return

This place is a definite a pass! More hype than anything. The appearance is upper end. The menu is ala cart. The selection of sides is an embarrassment for a upper end ala cart restaurant. I had the king salmon and fries. Fries were skinny and hard...the worst choice for the dinning area venue. The garlic aioli sauce was best part of meal.

The interior is divided up into two sections. One is referred to as the bar area and the other is the dining area. Hard to tell the difference between the two and both serve by the same open kitchen. The food menus are different and don’t match their website. Happy hour is only in the bar section not the dining section. I was here on a Friday night around 6 PM and not very busy at all. I wonder why.

I was on a tour with my college, and it was the most beautiful features. They had a beautiful copper collection that was the largest I've ever seen. They had all kinds of Cups, pots, TV kettles, all kinds of stuff! The basic point of it was showing how our tools as chefs have evolved. It's a very interesting concept. Then after the tour, we all went to the restaurant into a private back room. We usually sit in front of the line and watch every Chef cook for us directly. But because we had so many people on our tour, this time we sat in a reserved room. As our appetizers, we had butternut squash fried tempura Style served over a bed of togarashi yogurt. There was also wild mushroom flatbread that was layered with ricotta smoked mushrooms, chives, and lemon olive oil. And for our salad, it was Frise Honeycrisp apple, pickled shallots, goat cheese, pecans, topped with a champagne vinaigrette. We had a lovely sea bass with a lemon aioli and it was paired with brussel sprouts and roasted potatoes that were just divine. Also, grilled chicken served with coriander roasted nante carrots and sweet and sour chili sauce. There was also garganelli pasta with a pumpkin sauce, pine nuts, topped with goat cheese. It was one of the most delicious meals I have ever ate and the staff was absolutely wonderful and so pleasant.