Carabao: Manila Meets Napa
- ML
- Jul 23
- 3 min read
In case you missed it: The Bay Area's vibrant dining scene just got a lot more exciting with the opening of Carabao, and if you find yourself in Napa, this is absolutely worth the detour.
"French Laundry alums debut one of the Bay Area's most exciting new restaurants. When Jade Cunningham left her native Philippines for Napa Valley in 2018, she had never heard of Michelin Guide or the French Laundry. She thought her future husband, Mathew Cunningham, was 'working at a laundromat.' But just a few years later, Jade Cunningham scored a job in the kitchen at the famous three-Michelin-starred restaurant, and now, the couple is opening their own spot: Carabao, Napa's first Filipino restaurant." —SF Chronicle
To paraphrase the SF Chronicle, this opening couldn't be more timely or significant. While the Philippines ranks as the second most common birthplace for foreign-born residents in Napa County (behind Mexico), the culinary landscape has been surprisingly quiet on the Filipino front—until now. Carabao joins San Francisco's Abaca as one of the only modern Filipino restaurants in the Bay Area helmed by a chef with serious fine dining credentials.
What makes Carabao special isn't just Jade's impressive pedigree or the restaurant's pioneering status in Napa. It's how she's taking beloved Filipino comfort foods and giving them a contemporary edge without losing their soul. The menu reads like a love letter to Filipino home cooking, elevated through the lens of her French Laundry training.
Their chicken adobo showcases the perfect balance of soy, calamansi (golden lime), vinegar, and garlic that defines this national dish, while the pork and vegetable lumpia arrive crispy and golden, begging to be shared. The Kare-kare—that rich, nutty peanut stew traditionally served with oxtail—gets the Carabao treatment alongside innovative creations like sisig tacos that brilliantly marry Filipino flavors with a modern twist. Don't skip the pansit! This beloved noodle dish, a staple at every Filipino celebration, gets reimagined here with the same attention to detail that made French Laundry famous.
The dessert menu shows equal creativity and respect for tradition. Puto kutsinta, those delicate purple rice cakes typically enjoyed during special occasions, find new life on Carabao's menu. And the halo-halo—that glorious Filipino shaved ice dessert layered with sweet beans, jellies, tropical fruits, and ube ice cream—delivers both visual drama and nostalgic comfort in every spoonful.
To wash it all down, Carabao offers refreshing house-made drinks that speak to Filipino hospitality and creativity. The pipino (cucumber) and pakwan (watermelon) beverages provide cool relief from Napa's warm days, embodying the kind of thoughtful touches that elevate a meal from good to memorable.
Carabao represents more than just another restaurant opening—it's a bridge between cultures, techniques, and stories. Jade Cunningham's journey from not knowing what the French Laundry was to working in its kitchen to opening her own restaurant speaks to the beautiful complexity of the American dream and the power of following your passion.
For Napa County's significant Filipino community, Carabao offers a chance to rediscover the flavors of home through a refined lens. For everyone else, it's an invitation to explore one of the world's most delicious and underrepresented cuisines, prepared by someone who truly understands both its heart and its boundless potential.
Next time your wine country itinerary calls, skip the usual suspects and head to Carabao. It delivers an unforgettable taste of Manila, and you might just discover your new favorite.
Photo credits: carabaonapa.com
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