My group of friends stayed for lunch at Bocuse for two hours. Oh what a culinary delight! I've been wanting to go to a restaurant at the Culinary Institute of America for some time now. My friends and I were visiting the nearby Vanderbilt house and when I looked at CIA there was a 11:45 am opening left at Bocuse and I snagged it. CIA students alternate between doing the cooking and doing the serving at the CIA restaurants. Since we went in February, it was $30 each for a three course meal. It's $45 starting in mid April. We started off with freshly baked rolls and artisanal butter which was delicious and they asked us throughout the meal if we wanted more. For my first course I chose the garlic and butter drenched escargot which was deliciously marinated. Then I had the chicken in cream sauce with potato purée. Delicately delicious. And lastly my four layer chocolate in a glass had different chocolate and other flavors at each layer point. Overall a feast for the senses. Our student servers were charming and patient. They answered all our questions about their study. I look forward to trying additional CIA restaurants- they have Italian, New American and more. La Bocuse is a must try next time you're in the area. read more

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Atmosphere 10/10 Food 12/10 Service 10/10 Hand churned ice cream at your table with liquid nitrogen 15/10 You read that last part correctly.... read more

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Bocuse at CIA At the practice restaurant dedicated to Chef Paul Bocuse and French cuisine, we enjoyed the spring three-course menu prepared by the students. I love the exuberance of a restaurant classroom. One Professor at the dinner service explained that although there are plenty of specialized culinary schools around the world, the best Bachelor degree awarding culinary school in the world is CIA. They even have a Netflix show now, NextGen Chef. Let me put it on my watchlist. #curious_eater #culinaryinstituteofamerica #bocuse read more

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What an amazing experience! It has been on my bucket list and finally took the 2 1/2 hour drive, which was well worth it. The campus is absolutely beautiful. Plenty of free parking. Went for lunch which is a price fix. Bocuse tasting - an array of dips with cut pita bread. Amazing (appetizer) My monkfish entree was good but not what I'm used to with monkfish. Consistency was a bit different. Cooked with shrimp dumplings, mushrooms and potatoes. Interesting and delicious My friends had floral fettuccine, and chicken filet mignon Desert- crème broulee was amazing, others had butter poached apples, and pumpkin and chocolate. Service was outstanding, all open glass kitchens , very friendly staff Amazing bakery on premises (down the hall) is a must. Wish this place was closer to me. I'd go back again and again. read more

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What a great evening! We came here for our anniversary. First the staff signed a card for us...just a really nice touch. The staff is SUPER attentive and friendly. Really stellar. The truffle soup was amazing and delicious and impressive. It is a signature soup and delicious. I highly recommend it...pay the extra charge! You won't regret it. Our meal, although the portions are small, are actually satisfying. My pasta dish with lobster was delicious. Creamy sauce yummy! The drinks and the dessert were delicious. Honestly there is nothing bad I can say about the food or the service. read more

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This was another restaurant in the CIA and our favorite. Ambiance is high end French and definitely lived up to that. We got there early but where still seated which was nice of them. We had an amuse to start but I don'tr recall the name but I do recall that it was delicious. Since this was a prix fix meal we chose all of our courses then set about to enjoy! I also decideds to jsut get a bottle of wine this time as the price was about the same for 3 glasses. The uliénas Annelltion diCrigine Polique Tradition RED BEAUJOLAIS WINE was delicious and went well with everything First course for me was the PURÉE OF BROCCOLI SOUP with Coconut Green Curry, Cilantro, Lemongrass and Ginger. Definitely a unique take on this soup. It was very tasty and a great presentation. Deb had the STEAK TARTARE with a Gruyère Waffle and a little Quail Egg sitting on top with some Gruyère Crisps to help eat the tartar. Very nice presentation! So fun with the waffle even though we were a little unsure how to use it. Like a taco? It was really good. We moved on to mains. Deb had the FILET MIGNON "FRITES". It has Charred Broccolini, Polenta Fries that were so good! A Shiitake Vinaigrette, Béarnaise and Red Wine Just. Deb did not like the cook of the steak so she sent it back. I agreed but it still tasted amazing. Later on as we toured the kitchen they brought out the chef that made it and she apologized for under cooking it. I guess that's what they do here at the school! For my main I had the FROMAGE BLANC CAVATELLI with Red Wine Braised Beef Cheeks, Cabbage, Sage and Horseradish We finished the meal with TABLESIDE ICE CREAM. So fun watching it be made and it tasted awesome. After dinner we go to tour the kitchen. Amazing. Everyone working in synch and sending everything out together. read more

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So first off, this is a tremendous deal. I'm not sure where you can get a menu of this caliber at this price point, and that's because it's a learning facility. Now the benefits are talking to the students who are the front of the house about why they chose CIA, what they hope out of a career and learning about their experience in a way that you don't get to engage at other restaurants. However, since it is a learning experience, there were a few things askew- such as the temperature of my soup. The truffle soup is everything everyone says it is and I 100% recommend. However, mine came out scalding to the point I burnt my tongue despite my best efforts of blowing on it to cool it down. And since it's served in crockery, it took forever to cool down to a proper temp. So it took much longer for me to finish the soup than I think they anticipated, which then led to the next course of the main dishes being kept warm under heat lamps. And yes... they were cool enough by the time they reached us that you could tell. Things stabilized by the time dessert reached us and it was pretty darn tasty. But, that's the difference between a teaching facility an experienced kitchen, but 100% a worthwhile experience! read more

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My wife and I joined another couple for lunch. We drove over two hours to dine here. We are somewhat regulars because we come here often and really like Bocuse. Its food quality and presentation, service, and atmosphere are the best of the the best. I think Bocuse at CIA, Hyde Park, is far better than moderately rated Michelin-star restaurants. I like their menu changes, so each time we visit we can enjoy different dishes. The menu is always a 3-course prix fixe. This time, the price is just $30, not $46, until April 13. We were happily surprised by the huge discount. We stayed for three and a half hours while enjoying the food and conversation. They were preparing for dinner, but they allowed us to stay and enjoy our time for quite a while. read more

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Seasonal, affordable (for the quality and compared to NYC) , and high quality restaurant especially the lunch menu! Location On the Culinary Institute campus, there is a positive energy of going to the Hogwarts of food. There are a lot of one way roads so follow the signs to the parking and make sure to get there on time and walk down the long culinary school hallways. There are tours which are fun and better on the weekdays because the classes are in session. Food and drink After a few visits, there are some classic favorites but the new additions and server recommendations are highly recommended. We went the ice cream for dessert because they come over and make the ice cream in front of you. You can't go wrong with anything but the soup is their classic French onion with a pastry on top. The chicken and fish have always been solid on the main dishes. The first course dishes can be hit or miss from a size perspective but they are always on point for flavor. Service The servers are also the same people who are chefs in the back making the meal so ask them their favorites because they are super knowledgeable and the menu is always evolving. Overall Make your reservation when early because they have limited capacity and high demand. Enjoy Hogwarts of food and dining and don't miss the gift shop for the merch and nice cookbook section. read more

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Fantastic experience, not just culinarily (#ItsAWord) but also in terms of service and ambience. I took a class at the CIA (baking boot camp -- HIGHLY recommend) and dinner at Bocuse was a perk of the course. Wow, what a treat! Everyone raved about what they had -- as for me, I started with a gorgeous spinach soup, followed by fettuccini bolognese, which was their take on an Italian dish, along with some sort of creme on top. For dessert, I had the cheese plate -- was introduced to three new cheeses that will definitely be a part of my cheese rotation moving forward! One person in our party had the nitrogen ice cream for dessert (that's not what it's called) -- it's ice cream that is created in a food processor using liquid nitrogen table side. It was, like everything else, delicious. If I didn't know they were students working at the restaurant, I wouldn't have known they weren't already pros out in the world. Professional, charming, knowledgeable. And the food was truly outstanding. I can't wait to return -- and to check out the other restaurants at the CIA! read more

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My partner and I had a lovely time celebrating our special occasion over a delicious dinner at The Bocuse. We were seated right at the time of our reservation at a table with a perfect view of the kitchen so we could watch all the action happen! We each started off with a lighter wine off their wine list, which we sipped as we placed our orders off the prix fixe menu and munched on the complementary bread and whipped butter. For our first course, we opted for the Truffle Soup (one of their signature dishes) and Potatoes and Caviar. Both were so unique, and I can understand why the Truffle soup is so popular! It was delicious and very unique, and that puff pastry was soooo buttery and flaky, pairing very well with the broth. Potatoes and Caviar was also a delightfully unique dish, with a fun presentation and great balance of flavors. On to our second courses. We ordered a Pork Chop and the Duck Breast, both were very solid entrees. The pork chop was paired with a more mustard-y jus, and a rather large portion. Duck Breast was my personal favorite, as the sauce it was paired with was absolutely out of this world! Both savory and sweet, melded well with the duck. That sauce was so good, we continued to dip our bread in it once we finished the meat itself! The dessert course was also a real treat. We ordered the crepe dessert along with the pumpkin gateaux special, and both were brought out with a candle for our celebratory occasion. They both were the perfect end to our meal, especially the pumpkin gateaux which was the perfect fall treat! It was such a joy to be able to dine at the Bocuse and watch the upcoming culinary talent shine! Would absolutely recommend to others. read more

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I always wonder how it is possible that everybody that comes here doesn't rate it five stars. The food is exquisite looks beautiful tastes beautiful everything about it is quite special. I love the service with the students learning how to become professionals do they make mistakes sometimes? Yes but are they incredibly attentive and do they try 110%? Yes they do we come here every few months we've been doing it for years and we always will if you've not been here you are missing out. My only complaint is that we are not allowed to tip they deserve it I realize their students and I realize that's their process but it always makes me feel guilty read more

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Beautiful, modern restaurant within the CIA where the students are excited to serve and talk about food and drink. Enthusiastic wait staff paired with the excellent food makes for a lovely, memorable experience. Get the Truffle Soup V.G.E. It's a showstopper! read more

Talk about setting the bar for a superb, exceptional restaurant experience. From here forward I will compare all dining experiences to the one we had at the Bocuse. My spouse and I took my in laws here for their anniversary. When we arrived they were met with a little "happy anniversary " note on the table. The added personal touch was so kind. The waiter, Duran, was exceedingly professional, kind, and attentive. At the end of our meal he even offered to give us a tour of the kitchen! It was an amazing experience. He was incredibly knowledgeable on the food and knew the precise times to tend to our needs. The food was beyond compare. It was an experience on the palate-- true poetry. We each tried different dishes, all different "tastes" to go with our select 3 course meal option during restaurant week. On top of that we began our meal with a free amuse bouche. I mentioned I had gluten allergies. Usually when I mention this, I have to accept that Im just going to lose out on having the same food experience as everyone else. But they made sure I could try literally everything-- including the complimentary bread for the table! I was honestly so blown away. The drinks were also exceptional. The staff were incredibly attentive and even cleaned our table after every course. (And for those of you like me particularly concerned with cleanliness-- they even clean the seats after guests leave! WOW!) Everything we ate was beyond words exquisite. During restaurant week you can snag a good deal even if its still a bit pricey. But honestly when the experience is this divine it is worth every penny! If you want the most incredible experience out and walk away full, happy, and your palate thrilled from a whole new take on french cuisine then the Bocuse is the place for for you! read more

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It's been a goal of mine to visit the Culinary Institute of America in Hyde Park, NY. What foodie wouldn't want to go there? The day we arrived, we were a party of 5 and it the weather was absolutely awful; teeming rain and windy conditions prevented us from walking the beautiful grounds that surround the classic buildings. THE GROWS: Since we couldn't walk the grounds, we had to occupy ourselves for awhile before our dinner seating. We visited the gift shop and explored the indoor portion of the CIA. I then walked over to the restaurant and said we are 30 minutes early and would it be possible to be seated sooner. The answer was no. The place was mostly empty. I acquiesced but wished there would have been a place to sit and wait. We had to basically roam the hallways until our time. THE GLOWS: Once we were seated inside, service was excellent. The ambiance is classy and romantic. The only option is a multicourse option and I am so glad that is their policy! We tried as many different dishes that we could between us. The showstoppers were my dessert, the lemon curd tart and gelato. Coffee was served in a French press. The opera cake was a close second for dessert. I enjoyed the pasta with truffles and a poached egg, followed by the branzino. It's worth the drive there to experience the up and coming chefs in the industry. All gratuity goes to a scholarship fund. Highly recommend. read more

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IMHO a great, albeit slightly imperfect, 5* restaurant. Doesn't matter that students are doing the cooking and serving. Every one of the courses in my 3-course meal (fixed price $60) was a culinary delight: (1) MUSHROOM TART Caramelized Onions | Almond Sable Mushrooms | Triple Cream Brie |Truffle Vinaigrette; (2) entrée - SEARED SEA SCALLOPS Braised Fennel | Artichokes |Sunchoke Purée | Saffron Vanilla Sauce; and (3) Cheese plate (see card in my photo for cheese specifics) served with sourdough bread, a date, candied popcorn, and a sticky, sweet, slightly hard sesame candy. Also worthy of mention was their gratis focaccia bread and soft butter, and the strong, fresh decaf coffee with dessert (not included). My wife had: a (1) salad; (2) halibut; and (3) sorbet, and likewise loved her meal, not to mention the attentive, elegant service. Parking was free. The grounds are picturesque. The school building Bocuse Restaurant is located in, Roth Hall, also contains their bakery, a tavern, a dining hall that reminds you of a church, and a hallway with stained glass windows including several tributes to Anthony Bourdaine. P.S. the men's bathroom was immaculate. There's no dress code, but they suggested nothing too revealing. The crowd generally appeared in what is often called "smart casual." We made our reservations about three months in advance... it's springtime. read more

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This at least our 5th+ time eating at a student run culinary restaurant. On Thurs July 31st we tried the Paul Bocuse restaurant at the CIA In Hyde Park, NY. Let's set the stage. It's pouring rain & there is no way to get from the parking garage to any of the restaurants in the main building without getting soaked... so how about having a student hand out umbrellas to use? Did someone forget that This is a service business! Ok, so they greet you with paper towels to dry off.. We enter into the very brightly lit dining room & have a very nice corner table...but before we can get settled our student waiter starts talking about the drink special...and handing out menu's....when I had even fully sat down yet.. Ok, it's supposed to be fine dining here, so let me at least get settled in first ....please. Then they ask about water preferences: sparkling or still which is a nice touch. Followed by the bread service of "Pepperidge Farms" sliced sourdough or a dry cold hard yeast roll...but at least the butter looked beautiful! We started with the $5 upcharge on the truffle soup which was tasty, the heirloom tomato salad which was awesome and another salad selection which was good especially with the truffle vinaigrette dressing. Entrees. 2 of us had the Duck. 2 had the Salmon. Duck came out undercooked and had to be re-fired and was nothing special. Edible but not enjoyable. Kind out tough & hard to cut. Donald was definitely not ready for Prime Time! The deck of cards portion sized salmon was very good but the accompanying squash blossom was stuffed with something middle eastern ??? and it was just weird. Desserts. Crème Brûlée was one of best that I have ever had...served cool with lots of vanilla bean flavor! The blueberry lemon tart was very pretty but doughy and looked better than it tasted. One of us ordered an "American" coffee which took 2 asks to come...as service gets a bit fumbled with no one waiter really responsible for our table. So, if one was Expecting a grade of "A" from this semester students it didn't happen...but they tried hard to please and just need some more direction & practice. For $60 this Price-Fixe dinner is a ok value and fun experience. read more

Incredibly earnest and hard-working service staff. A beautiful on-the-water CIA campus in the heart of Hudson Valley. The modern French cuisine, expertly crafted by the CIA students-in-training under seasoned chefs, embody the precision and passion of the next generation. The ambiance marries contemporary elegance with an educational zeal and served by a hard-working, committed, and thoughtful server. Service, though occasionally novice, is warm and enthusiastic. The food is seasonal, elegantly plated, and overall well done. read more

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It's my first time here at the Bocuse restaurant. I'm definitely coming back here. The food is top notch! From appetizers to desserts. The entree is generous. I was imagining the food to be pretty but scanty but that wasn't the case. It's actually a bit too much for me to eat in one sitting. The beef rib was fork tender served with spinach , endive-ham gratinee and fries. Carrot cake was perfectly spiced , passion fruit sauce , speculoos cookie, coconut ice cream . It was so delicious. I love the different textures in this dessert. Service was excellent! read more

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Ate here for the second time with parents, sister and 2 cousins while visiting my cousin's school located at The Culinary Institute of America. This was definitely my dad's first time trying this place out and I hope that he'll like it. We all got different dishes to eat for lunch, share and try out together as a family. The service there was also exceptional and the server that served us was pleasant and knowledgeable. As an overall, it was super good and delicious. We couldn't agree more. Finally, I would definitely eat and come back again next time! :) read more

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Good meal and attentive service. Options were a bit limited, but we all found something we were interested in. Starters and entrees were quite good. Dessert was disappointing. It's always enjoyable to observe the students in the learning process. read more

The bocuse never disappoints. This has been a yearly tradition to experience the future fine chefs being taught by prestigious instructors. The passion for culinary skillset was always portrayed in the students fine work of each dish. The intricacy of the plating, the food cooked to perfection, the service is what makes this exceptional. I always get surprised with the different menu items that changes every season. The wine connoisseur always has great recommendations. Very cozy and comfortable setting. Love to be near the see through window to watch the chefs cook to perfection. read more

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Had dinner at Bocuse with a fellow alumnus. It was good to be back! So many memories! The restaurant is manned completely by students. Our service was very good, she was a very sweet young girl. The food was delicious. We ordered a table side dessert for entertainment which is always fun! They made fresh ice cream right in front of us with liquid nitrogen. Very cool! read more

The Bocuse Restaurant - Duck Dish - French Near Me - Hyde Park, New York

I first visited the CIA and dined at the Ristorante Caterina de' Medici in 2018, during a particularly bleak part of my life. My mood was dismal, the weather was dreary, but the campus and food were so good that I vowed to come back. Well, life is much happier now, and I'm pleased to say the campus is just as stunning as I remember (even with this miserable late winter weather). This time, we went to Bocuse, and it was a mostly great experience. The Great: - Pan Seared Dry Sea Scallops - Salmon Tartare - Pan Seared Halibut - Vanilla Pot de Creme - Paris Brest (cue inner 8yo snickering at "brest") The Okay: - Maple-Soy Glazed Duck Breast (too dry, glaze flavor didn't work with the duck) - The Service: The students are always great, but things were very slow considering the restaurant was less than half full and there were a lot of staff The ambience/decor is nowhere near as nice as Medici, IMO, but it's definitely nice enough for date night. One decor suggestion I'd give is to get rid of those big, red, half-circle placemats. They take up too much room on the table and make the surface uneven for putting plates down, which don't fit properly in the uncovered spaces. Plus, they're not that attractive. read more

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It is always a treat having a meal at Bocuse. This is by far my favorite CIA restaurant. Make sure to make your reservation as this place is very popular. We got lucky with our last-minute reservation as someone had a cancellation. We were here to celebrate our anniversary, and wow, we felt so welcomed. We were greeted with complimentary champagne and a candlelit dessert at the end of the meal to celebrate! For drinks, we had the smoky old-fashioned and the classroom project (beer). The old-fashioned wasn't as smoky as I expected, but it was very tasty. There were so many good choices for your 3-course lunch. We started with the squash and heirloom apple veloute and the smoked salmon. The presentations on both dishes were beautiful. I was in the mood for a warm soup, and the veloute hit the spot! My partner's salmon was very delicious. For entrees, we had the duck breast and the special - lobster risotto. The duck breast was so tender and juicy... don't skip this dish if you are a duck lover. The portion for the lobster risotto was very generous, with chunks of lobsters in the dish. We thought the risotto was a bit undercooked, but it was delicious. Despite being full after our entrees, we looked forward to the desserts. All four choices sounded divine, but we went with the crepe and apple Tarte Tatin. The apple Tarte Tatin was the winner - the puff pastry was super crunchy! read more

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Travel is difficult these days but with only a two hour drive you can have lunch in Paris...or what Paris represents at the Bocuse Room of the CIA in Hyde Park. This was an amazing experience hosted by a good friend for my birthday. We sat at a corner banquette table mirrored to reflect the grandeur and suggest the meal to come. I started a Blood Orange Spritz with pomegranate and thyme: such a sparkling way to start a sparkling dinner. First Course was La Betterave: a layering of Roasted Beets, Old Chatham Cheese, Toast, Mache and Candied Walnuts. There was a layer of beet jus turned into little pearls. Words/Ingredients cannot describe these courses as the plating was exquisite! The Second Course was a Cotelette de Porc: Pork Chop, Salsify, Prosciutto, Romanesco Cauliflower, Honey Crisp Apple and an Armagnac-Rosemary Sauce a L'Ancienne poured at the table by the Chef. Dessert was an Opera pastry of an Almond Biscuit, Coffee Butter Ice Cream with a Chocolate Ganache also poured tableside. Needless to say this meal matched or excelled most every meal in my many visits to Paris. Service was done by students many of whom were working in this formal room for the first time on the first day of the semester. It was not perfection but enthusiastic and caring. The 'doggy' bag leftovers were taken from the table and boxed and remained in a refrigerated closet waiting for you to pick them with your little plastic numbered check after your tour of the campus. "I shall return!" read more

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The service was excellent, the students served as waitstaff and provided excellent service. The sommelier student, Paige, gave excellent recommendations and carefully considered what we ordered before making her recommendations. The menu changes with the seasons and I have to say the menu today was absolutely fantastic! The menu complimented autumn. I don't think that they're anything you can get that you won't enjoy and wasn't carefully curated. I would 100% coke again. read more

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The pork chop was the best ever, service was good, lovely place for a special evening.

There are lots of things to like about the place: 1. Brave students who try really hard and it's fun to help them learn. 2. Legit delicious and decently-authentic French cuisine (with some American and local highlights of course) 3. Impressive wine selection!!! 4. Presentation was always delightful 5. Coming here is an adventure of course 6. Yes they tolerate Vegans (one of our guests) 7. Price is of course super great! Why it didn't get 5 stars. 1. Basics... like med-rare was well-done 2. The menu didn't always have the best food pairings. 3. Food was given the wrong person repeatedly This place is great for: A. Day trips! B. People who like filling out comment cards C. People nice to students D. People who like good French but aren't sticklers! E. 12th date This place is bad for: A. Mean people to students B. People who hate day trips C. People obsessed about reliving Paris D. Breakups read more

The Bocuse Restaurant - Set up - French Near Me - Hyde Park, New York

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Been trying to come to this restaurant for a while, finally happened. It is hard to make weekend reservations but they are a must. Do not come without a reservation. We saw how a couple was turned away and they went from Queens. Three course lunch menu for $44. We were a group of 5 and ordered different things so we could try. For appetizers, we got the black truffle soup (+$3 suppl), the grilled octopus and the white gazpacho. For the entrees, we got the crispy dorade, the guinea fowl and the duck breast. The guinea fowl was my favorite! Crispy skin and cooked perfectly! To finish off a delicious meal, we tried their goat cheesecake, the gateau au chocolat and the desserts du marche. We were impressed by how good these students were. The whole thing is run by students and they did an amazing job. Everything was delicious and definitely worth the money! No tips allowed, but a 20% student support surcharge is added to your check. Definitely a must!! I promise you'll have a great experience and a delicious meal. read more

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This is a student run restaurant at the Culinary Institute of America. The campus is beautiful and there is a parking garage for the restaurants right under the main plaza which makes it a short walk to the restaurant. I was here for a week long class and so dinner was included in that. My group got a variety of dishes and were very happy with our food and the beautiful presentation. The snapper crudo was excellent. My monkfish main dish was quite good. I didn't love the Ile Flottante dessert as I felt the caramel paired with it was too heavy and overwhelmed the flavors. Overall though I think they students did an amazing job and the quality of the food was outstanding for the price. read more

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We had lunch at The Bocuse today to celebrate my birthday. This was my first visit to Bocuse and my second time at the CIA. It was truly a 5 star experience and our waiter, Connor, was excellent! The entire staff was smooth and efficient and the prix fixe menu offered a variety of options. We would highly recommend Bocuse for a special occasion. read more

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Summary - it's worth a try but the food can be random. Mine is a little too salt but could be the cheese. My wife loved it. We came here a little early and was treated to a early drink at the bar. They offer free bread and a snack. The bartender (their profession) will make any drink you asked and very knowledgeable. The space is pretty on picture to be honest. We got a little lost. Directions is to park in the parking lot and walk top floor upstairs. That's it. We loop around the campus like an idiot and freezing temperatures. Campus is beautiful overseeing the Hudson valley. Beautiful sunset and food that can't go wrong. Food is delicious. It's cooked by students and staff. They made a mistake on my order and I walk away with an extra lunch in hand. The fish we had is so good. Fresh and quality meal. The experience is almost like in a play and you are playing diner. You know deep down that you are paying but also playing a part in their training read more

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Wow! I have been waiting years to go here and it did not disappoint . Start to finish was top level service . We were lucky enough to have a table right in front of the window where everything was taking place . Highly recommend . I read more

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Thanks my boo for taking me back to his Alma Mater. I can feel the youth and passion of the students, the love from professorX. It is truly professional institute. Love it！ read more

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Amazing service and food! The staff/students were so polite and had great attention to detail for the food and guests. Highly recommend the duck breast for entree and chocolate for dessert. They added a wonderful touch for my husband's birthday. Absolutely loved it here and will be visiting again. Make sure to stop by the Apple Pie Bakery Cafe to pick up some to go desserts and pastries! We went during the winter deal. An incredible price for a fine dining experience! read more

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Will return. I rarely give a five star rating and this one, ran by the kids caught my fancy. We were lucky, secured a table without a reservation - even on an open house day. Thanks to February blues. It's a crispy blue sky day. Cold - 25 degrees - but brilliant. Out of three restaurants, this one ranks on top and is the last rotation before graduating. So the skills are better and the kids are clearly excited, which makes the atmosphere so much nicer and genuine. They're wide eyed to welcome their next stage and couldn't wait. The decoration is bright and modern, quiet. Thin stem glasses: Riesling and Cape Rose are good. Two kinds of bread - the sour dough bread is substantial - are delicious, so is the room temperature butter ok fess up: I only ask for it again once -:) They've a small brewery on site and the WIT draft beer is pretty good: light and delicious. The curly celery is done with slicer and soaked in the ice water (hope I remember it right ...). They served two lightly cooked physalis (also known as the Cape Gooseberry) in with the octopus. The high heat left a brown spot on the berry - not sure sure for the extra step, it tastes as raw. I first had it at a friend's home on Long Island about a decade ago, wild. She picked. We looked. And I tried. Guess I was lucky that it wasn't poisonous. Their winter prix fixe menu runs till March 13. Make a reservation and go. read more

A wonderful experience. TIP: Book ahead and have patience; The team is still learning. Most restaurants at CIA include gratuity.

Everything was good about CIA all the restaurants are great ambience was great. Service was great. Drinks was great. read more

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After four years in upstate NY, I finally tried the CIA's Bocuse Restaurant and wow do I wish I had come earlier. The students were all very polite and made my dining experience feel special. The prix fixe menu has a large range of dishes to choose from and the ones we tried were amazing. The starter mussels came in a creamy sauce so delicious that we ended up dipping our bread in it. The garden salad was cutely plated with a good variety of vegetables but on the smaller side. I would recommend the fig and honey cocktail- it was sweet and not too strong to pair with the starters. As for mains, the sole was soft and juicy. The capers balanced out the brown butter sauce (also delicious). The potato rounds were good, as was the spinach. The steak came with a tarragon-butter sauce that went well with the fries as well. The desserts had perhaps the best presentation of them all. The regional trilogy came with a nice, flakey kouign amann, an ube pastry, and my favorite- a soft mango-lime cheesecake macaron served on a cute porcelain soup spoon. The march dessert special consisted of a crepe cake, two churros, and a strawberry popsicle with a thick strawberry-chocolate shell. The layers in the crepe cake were distinct and pretty and the churros, while crispy, were not tough. I had a great time at the Bocuse and would definitely come back to try a different menu. read more

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