Day 2 took me to Carabao in downtown Napa, and the best way I can describe it is this: bright, fresh, and full of flavor - both the space and the food.
Everything was served family style, which made it such a fun way to eat. Plates kept coming, and in looking around at other tables too, everyone got to try a little of everything, and every dish felt like it had its own moment.
And honestly, my favorite way to order here is the way I think every great restaurant should be experienced: let the Chef showcase what they do best (if you dare). Chef Jade - you nailed it.
The standout right away was the Sisig - Crispy Pork Belly, Sweet Onions, Chili Pepper - a classic Filipino dish with roots in Pampanga, where it’s traditionally made from chopped pork, bright citrus, and chiles, then brought together on a hot plate. It’s that kinda dish that was built for big flavor and shared tables: crispy, savory, a little sweet from the onions, and finished with just enough chili heat. Bold, comforting, and totally addictive in the best way.
Then came the Sinigang - Slow Braised Short Rib and Brisket, Water Spinach, Daikon, Tamarind Broth - one of those dishes that feels deeply tied to home cooking and tradition. Sinigang is a classic Filipino soup known for its signature sour, savory broth, most often made with tamarind, and it’s the kind of meal people turn to when they want something comforting, nourishing, and full of flavor. This version was SUCH a great winter warmer. The tamarind brought that bright, tangy lift that makes the whole bowl feel alive, while the slow-braised short rib and brisket made it rich and satisfying. Add in the water spinach and daikon, and it had that perfect balance of hearty and fresh: the kind of dish that warms you up, wakes up your taste buds, and has you going back for “just one more spoonful.”
And I have to say this… I’m not usually a big dessert person, but the Ube Crème Brûlée completely won me over. It wasn’t overly sweet at all, and the first bite instantly took me back to my time living in Hawaii, where ube is basically life. Creamy and smooth with that perfect crackly brûlée top, it felt familiar in the best way - nostalgic, comforting, and the kind of dessert that somehow disappears fast :)
Add in the fact that everything was expertly paired with local Napa wines, and the whole night felt like such a perfect example of what I love about eating here: bold flavors, great people, and a table full of dishes worth talking about. 100% will be back for sure.
Day 2 = Carabao forever.
