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The CIA at Copia (The Culinary Institute of America) Napa Reviews from The Last Year
Who knew the public could visit the Culinary Institute's
Who knew the public could visit the Culinary Institute's location here in downtown Napa right next to Oxbow Public Market? How awesome! It felt a little *trespassy* walking right in, and I'm not sure it's totally clear that this building is open to the public, but my parents had visited and had multiple people in the building tell them to explore and enjoy! They have a beautiful garden on the grounds that you see as you walk in. You'll also find a window for lunch service to-go (sandwiches, soups, etc) as you walk in on the left side. Inside, there is a higher end brunch and dinner restaurant that had a really cool looking menu. We thought it would be CIA students or graduates who work here - but we found out that's not the case. Feels like a HUGE opportunity missed to sell a CIA experience! For that reason, we decided not to make reservations or dine here. They also have a little bar area where you can hang out and order a cocktail or glass of wine. On the first floor, you can see some different historical information about Napa and folks part of CIA. But go to the second floor for much more. On the second floor, there were multiple glass cases filled with vignettes of different culinary-themed collections. There is an entire ROOM full of Mr. Chuck Williams' (of Williams-Sonoma!) collection of baking molds - it was truly shocking - in addition to a history of lots of cooking gadgets and items. To my shock, the CIA kitchens door was open and students/teachers that were there told us we were welcome to explore. It was so cool to see! It would be awesome to see a small map of the space and what you can find, or someone at the front that greets non CIA-students and guests so they feel comfortable exploring. What an awesome collection of culinary history!
Yum! Hubby and I dined here.
Had the gnocchi and rockfish. Enjoyed the whole grain bread loaf and vegetable fritto misto appetizer. Everything was delicious and our server was very helpful and attentive.
I recently dined at The Grove for the first time this past
I recently dined at The Grove for the first time this past weekend, and I must commend our server, Betsy, for her exceptional service. Betsy demonstrated an impressive level of attentiveness by meticulously guiding my fiancé and me through the entirety of the menu, providing thorough descriptions of each dish. Her detailed explanations almost allowed us to savor the flavors before even tasting the food. To start our meal, we followed Betsy's recommendation and indulged in the Honeynut Squash Zeppole, delicately coated in powdered sugar, which I would rate 8 out of 10. The dish offered a perfect balance of sweetness, complementing the latte I ordered. Meanwhile, my fiancé opted for the Tomato-Baked Eggs with sautéed garden brassicas and grilled focaccia toast, also earning an 8 out of 10. She particularly enjoyed the dish, although she prefers her egg yolk to be more runny. Additionally, she savored the Brown Sugared Bacon-Style Guanciale (9/10) and Fried Potatoes with Chili Oil and Garlic Aioli (10/10), both of which she found exceptionally delicious. For my main course, I selected the Truffled Egg Scramble with Fried Potatoes, Brown Sugar Bacon-Style Guanciale, and Chives, which I would rate 8 out of 10. This dish proved to be a solid brunch option, showcasing a harmonious blend of flavors and textures. Overall, while the food at The Grove was indeed enjoyable, it was the impeccable service provided by Betsy that truly elevated our dining experience. Her attentiveness, assistance, and clear communication greatly contributed to our overall satisfaction. Moreover, dining on a picturesque sunny day, with views of the charming outdoor garden, added to the ambiance of the occasion. Without a doubt, I look forward to returning to The Grove for another delightful dining experience.
Well, after having wonderful meals at the culinary
Well, after having wonderful meals at the culinary institute in St Helena, we decided to try this one. Honestly ever dish we ordered were awful. Steak was hard a rubber, fried mushrooms dish was not edible -hard as a rock and the broccoli Fritto misto was a way too doughy almost like a biscuit. We sent it back and was offered a free glass of wine but still had a bill of over $200 for food that wasn't fit to eat. I've had better food at Dennys. At least the wine was good. With so much good food in Napa I have no idea how this place stays open.
Decided to try this spot since it's been bookmarked on a
Decided to try this spot since it's been bookmarked on a couple of our Yelp Elite apps. Wanted to treat one of our friends to a nice dinner for her birthday and decided on trying our their restaurant week menu options. On top of the 3 course menu, we opted to also try their bread and burrata cheese which hit the spot for our super hungry tummies. The restaurant week menu was a 3 course option that includes a salad, main course, and dessert. Sadly, our service was extremely slow. We came to an empty dining room around 5:30 and did not get our salads until 6:40 while we watched other tables already receiving their main dishes after knowing we've arrived before they did. I would've given 4 stars, but the service was so slow that everyone in our party was getting anxious and eventually losing patience knowing we had plans at 8pm. Luckily after someone in our party mentioned we were limited on our time there, they sped up the pace and got us out by 8:15. Overall I feel like service could've been better as far as the timing as everyone else's food was coming out before ours. I felt the food was also not consistent as half of us ordered rib-eye steaks cooked medium and everyone's was either extra salty or bland. I was hoping this place was going to be a great experience, but unfortunately the food was taking way too long. Overall the food was good, servers were kind, but this place needs to work on efficiency. For dessert, Cheesecake crusts we're also not as fresh in my opinion.
I had the pleasure and honor of visiting the Culinary
I had the pleasure and honor of visiting the Culinary Institute of America Greystone in St Helena CA, what a magnificent building and campus with a history and tradition of training and graduating incredible Chefs. So to say I was excited to dine at the CIA Copia in Napa California would be a grave understatement. CIA Copia is also a very impressive campus in its own right and what a wonderful collection of displayed wines. The restaurant, The Grove, was beautiful. The night I dined there was no one there, I had the entire place to myself. It was a Thursday, cool, raining. The menus was a Prix Fixe which I often enjoy. This is where my excitement and the hype ended. To say I was disappointed is being kind. The Service was quite good though there was literally no other customer there. The presentation of the food was done quite well and if I was only eating with my eyes it would have been fantastic. Flavor? Missed the mark. Every course was so close it was as if the chef et al were trying too hard but not tasting their product. My steak, a rare ribeye, was cooked perfectly however it was under seasoned and served with excessive connective tissue (not fat) that could have been easily and appropriately trimmed before leaving the kitchen. The Caesar like salad: the dressing wasn't blended. Some bites were pure anchovy while others were salt and lemon. A simple whisk? The Burrata with a minty oil: the oil was green but I couldn't appreciate the mint and the Burrata could have used some corse salt and cracked pepper. The cheese course was served atop a focaccia. The bread was soggy and other than the honey comb which was quite flavorful, the remainder of the dish was not palatable. Dessert was a mascarpone cheesecake, well half a wheel of cheese cake, that wasn't terrible. Why so critical? The Grove bears the name CIA, Culinary Institute of America. Even more so, my check and eventually credit card statement read CIA Hyde Park NY. There's no way CIA Hyde Park would approve endorse or let that meal leave a kitchen with their name on it.
We came here for dinner and brought a friend two of our
We came here for dinner and brought a friend two of our three meals were over salted and one was under salted for the price not worth it
Couldn't recommend this restaurant and experience enough!
Couldn't recommend this restaurant and experience enough! The common breakfast and Bavette steak on focaccia were out of this world. The service was super nice and the restaurant was incredible aesthetic. After your meal, head upstairs to the museum and check out all the incredible displays the CIA has to offer.
Fabulous brunch! Great ambience! Thoroughly enjoyed! Jay
Fabulous brunch! Great ambience! Thoroughly enjoyed! Jay was an absolute joy and my foodie heart was very satisfied!
Very disappointing.
We had reservations for our first visit . Slow service. Food mediocre. My husbands chicken cacciatore was tough and chewy. He took two bites and sat until Our waiter finally came back to inquire ( for first time) how meals were. My gnocchi was bleh-- nothing special. We won't return. We expected much better.
A Hidden Gem
We explored the CIA at Copia after exploring Oxbow Market and lunch at Gott's Roadside. I love the CIA at Greystone, and we hadn't visited this spot. What a treasure. The restaurant wasn't open, good thing since we had just eaten at Gott's. But we explored the store and made our way upstairs to the Chuck Williams of Williams Sonoma fame Culinary Museum. Wow! This museum is great for any foodie. There is so much history in the museum. From butter churns, to old style pressure cookies there is every type of antique to modern kitchen utensil or appliance. We had so much fun exploring all the displays and even remembered having some of the pieces in our childhood homes. Once you have explored the inside, take a stroll through the beautiful culinary garden. This was a hidden gem that we didn't expect but loved every minute. It is absolutely well worth a visit.
We explored the CIA at Copia after exploring Oxbow Market
We explored the CIA at Copia after exploring Oxbow Market and lunch at Gott's Roadside. I love the CIA at Greystone, and we hadn't visited this spot. What a treasure. The restaurant wasn't open, good thing since we had just eaten at Gott's. But we explored the store and made our way upstairs to the Chuck Williams of Williams Sonoma fame Culinary Museum. Wow! This museum is great for any foodie. There is so much history in the museum. From butter churns, to old style pressure cookies there is every type of antique to modern kitchen utensil or appliance. We had so much fun exploring all the displays and even remembered having some of the pieces in our childhood homes. Once you have explored the inside, take a stroll through the beautiful culinary garden. This was a hidden gem that we didn't expect but loved every minute. It is absolutely well worth a visit.
What a hidden gem.
CIA is located adjacent to the Oxbow Market area and if you are a foodie or like to spend any time in the kitchen or garden, this is well worth your time. And it's free - unless you decide to eat in the restaurant, which we did not on this visit. So what you are reading here is more about the venue and there's a lot to see in that regard. We first walked the outdoor garden area that is brimming with fabulous looking produce that is used by the CIA students and restaurant facilities. We were lucky enough to encounter the chief gardener who was picking some kind of small cherry tomatoes and we talked to him a bit about the facility. Then he offered us a couple of the tomatoes--they were tomato bombs and had the most flavor I think I've ever had in a tomato. We went inside to the shop and the attendant was warm, welcoming, and informative. She suggested we head upstairs to look into the kitchen areas where the CIA students were in the middle of classes, and then also spend time in the Williams Museum. Both were interesting, but the museum deserves special attention. It was put together from the collection of Chuck Williams, he of Williams Sonoma fame. It contained about every kitchen gadget, pot, pan, utensil, mold, knife, etc known to mankind. Very interesting and a great way to spend some time. The gift shop is also pretty fabulous with lots of great cookbooks, gadgets, sauces, etc. The CIA building and grounds are equally wonderful. For example, there's a wall containing a collection of the history of about every winery that has produced in the Napa Valley. If you are a wino, you will see many names that you know and love. So....if you have some extra time while in Napa and you are tired of drinking wine, this is a great diversion.
Great location and Experience
This was a really nice experience - the grounds are really beautiful and interesting and we enjoyed sitting outside by the Fire for dinner. The rib appetizer was really really good and the Pasta and Duck outstanding. Really nice service and wine selection. The only thing we didn’t love that evening was the dessert - it was okay. It is well priced and a fun experience - we would go back again
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Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
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Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
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Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
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Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
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Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
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I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
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I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
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Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
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This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
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I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
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I bought a resy for Tatiana By Kwami and when i unlocked seller lied it was for a different restaurant
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I paid $75 for a name change for a reservation. I bought last week that name change did not happen when I got to the restaurant they did not have my name. Luckily they took me anyway because I had the name on the reservation. AppointmentTrader owes me $75 and I can’t get anyone to reply, how do I claim my $75
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One of the reservations I put up for sale is notated “postpaid” whereas none of my others make any mention. What gives??
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I have secured a reservation with my resy app so I need to create an alias first or how does info get changed to person buying reservation
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I’m new too. I’m trying the Trial and Error approach. I look at the top trending restaurants and make a few reservations then see what sells.
9:30pm Lilia Reservation Indoors on Friday 5/3 - What do you have that you'd be willing to trade for?
Would trade for a Carbone or 4 Charles
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The info blurb on importance points say that you get your listing pushed to the top if you have more importance points “and many other things” but what are these other things? Should I be trying to get these points?
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Can someone tell me if I did this correctly? I’ve searched the app and website and can’t really find any answers so I opted for a mildly popular (not the most) restaurant to start with and bid at the suggested price. Is it just a waiting game at this point??
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I got a Polo Bar reservation today and listed it on AT. Soon after I got an email from resy saying my reservation was cancelled. When I called about why they said its because I was flagged as a seller and they have an algo to figure it out. How do I bypass this and sell my reservation without it cancelling
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