Cyrus

Cyrus was SPECTACULAR. Warm. Whimsical. Approachable. Special. Delicious. It was just incredible watching a Top Chef Masters winner (and fellow dog lover)—and all of Cyrus—do what they do best. And what they love doing because I felt that love come through from every single person. There were so many courses and so many wine pairings (we got to try a 1967 Barolo 🤯) and surprises around every corner, including a chocolate waterfall and levitating chocolate boxes!!!

Of course your dishes will be different because they're based on what's in season, but this is what we had (ranked):

1. Billi Bi cream of mussel soup: I now know the true meaning of "a chef's signature dish." Just Google Billi Bi to learn it's unique history 🤤

2. White asparagus: This is at the top of my list because I've had asparagus a hundred times and it's never tasted like this. It's just like when my dad, whose favorite food is Taco Bell, tried Manresa's "Into the Garden" salad. So this is what vegetables are supposed to taste like!

3. A5 wagyu: My husband said serving wagyu is cheating. I said I wanted more of that melt-in-your-mouth deliciousness!

4. Baos: Best baos EVER EVER EVER. So soft and squishy. I could've eaten a dozen of these.

5. Cheese course: The cow+sheep+goat cheese is served inside a brioche 🤤

6. Chicken with crispy skin + truffles: Umami bomb. Plus, who says no to crispy chicken skin??

7. Foie + abalone + dashi: Chef Keane made a lot of dashi on Top Chef Masters and I'm so glad I got to try it! Plus, I ❤️ me some foie!

8. Amuse bouche: Bites representing all the tastes: Sweet, sour, salty, umami, bitter. Brilliant! And so fun!

9. Blue crab gochujang: A whole lotta fresh crab mixed with gochujang. Like the best Korean crab salad.

10. Pork with mushrooms: The most tender pork

11. Rose palette cleanser: So odd! The rose was surprisingly not overpowering or floral... the sorbet was cold, the foam was warm... it confused us, but in a good way!

12. Firefly squid: Sooo cute! But a little fishy...

13. Rhubarb dessert: I'm not a fan of rhubarb

14. Silken tofu: I'm not a fan of tofu, but the freeze-dried soy sauce and blood orange were neat!

15. Medai sashimi: I don't like raw fish

My husband did the wine pairing. It was expensive at $280, but the pours were generous. There was one champagne, one beer, and one sake included. We were surprised to learn that Cyrus's Cyrus came from OCK and Alexander's Steakhouse. No wonder he looked familiar! And we all graduated from SCU! And he's from our favorite place ever, Maui!! Small world 🤯 I tried a cocktail with gold flakes (Geyserville Gold: milk-punch, agricole, oolong, tamarind, pineapple) and had 2 glasses of champagne (Aubry Premier Cru, Brut, Jouy-lès-Reims NV).

We're already trying to figure out how to go back!

Cyrus will always have a special place in our hearts because we got engaged there! I was in a panic because plan A fell through due to an unfortunately timed hailstorm. All the team, including carla, alexis, nick, and especially cyrus ( if I recall correctly) were fun and helpful in coming up with an off-the-cuff plan that worked our well. Before we get to that…

The setting was beautiful. It is housed in a moderneized old manufacturing facility in a vineyard up in Geyserville. We had a nice double rainbow once the hail stopped pelting us. The dining experience flows from a cool bar with appetizers to a chefs kitchen, to the dining room, and ends with a surprise.

The appetizers were delicious. We liked the cheese ball was gooey warm very smooth and fluffy exterior. The broth was umami and rich with mushrooms flavor.

Next, we enjoyed the interactive chef’stable. You can walk amongst the chefs and ask about the techniques and ingredients in both the pastry and main kitchens. The precision and attention to detail was impressive. We really enjoyed the Billi Bi mussel bisque. It was savory, smooth, and tasty. The background story was interesting too. Firefly squid was tiny and delectable. Silken tofu was poured earlier in the seating and slowly hardened up into a silky texture and topped with orange. Of course, the wagyu was delicious.

Out of the main dining room dishes, the sous vide pork was my favorite. It was flavorful and so tender. Dessert was creative. In particular, we liked the sorbet dish with an impressive mixture of textures and flavors all in the shape of a little turtle.

After some extended bathroom breaks to discuss with the staff, we placed the diamond on top of a floating rotating pedestal in the chocolate room and made for a great surprise!

I’ve been lucky to dine at many high end restaurants, but was particularly impressed with Cyrus. The staff, food, and engaging concept make for a top notch dining experience.

My recent visit to this restaurant was gifted to me by my girlfriend for my early birthday celebration. The establishment boasted an aesthetically pleasing interior design that had a similar ambiance to the film "Menu," and the service was exceptional with friendly waitstaff. The dining experience was unique as we were able to sample various dishes in different areas of the establishment, including the bubble lounge, kitchen table, and dining room. We were also given the option to tour the kitchen and witness the preparation of our meal, which added an extra layer of intrigue to the dining experience.

One minor issue during our dining experience was that the staff had mixed up the information given and thought it was my girlfriend's birthday instead of mine, which was a bit of a letdown as she had informed them of the correct information beforehand. Nevertheless, the breathtaking view of the vineyard and mountains in the backdrop made up for this minor mishap.

Despite the artistic presentation of the dishes, I personally found that the taste did not meet my expectations. I found the cuisine to be rather ordinary and quite similar to dishes that I have had before, but at a much lower cost. While the portion sizes were adequate, I still found myself feeling unsatisfied by the end of the meal.

The dessert was decent but did not leave a lasting impression. Nevertheless, the highlight of our visit was the tour of their hidden room with a mesmerizing chocolate fountain. The display projected onto the ceiling with a personalized message was a thoughtful touch.

To conclude, as a non-foodie, my personal experience at the restaurant was underwhelming. However, I would recommend this establishment to those who are seeking a unique dining experience with exceptional service, picturesque views, and interesting culinary presentations.

Very good especially considering the short time they've been open. Chef Keane is back to his old form from Cyrus 1.0 but with an even more impressive space. We really enjoyed the chef table and the main dining room. The chocolate room might not be really necessary unless they do a little more with it. The space is truly special.
The food was very light and progressed well. There were a lot of Asian touches which I appreciated. The interactive service at the chef table was fun.
I'm sure they'll work out the fine details in the months to come. I'm excited to go back in a year or so to see how Cyrus evolves.

Truly excellent dining experience. The journey through the lounge, kitchen, and dining room are thoughtful and creative. Staff is friendly and attentive, and were accommodating of dietary restrictions. Presentation is beautiful but even more importantly, each dish was just plain delicious. Highly recommend. For me, I would recommend Cyrus over other three star Michelin restaurants in the area.