Technique at Le Cordon Bleu - Boston
215 First Street
Cambridge, MA 02142Neighborhood:
Contemporary AmericanPrice: $30 and under
Technique at Le Cordon Bleu - Boston
- Dining Style: Casual Elegant
- Website: http://www.chefs.edu/Boston
- Phone: 6172188088
- Hours of Operation:
Lunch reservations 11:30-12:30. Dinner reservations 5:30-6:30.
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, Contemporary American
- Executive Chef: Chef William Walker
- Dress Code: Smart Casual
- Accepts Walk-Ins: No
- Additional Details: Beer, Non-Smoking Restaurant, Wheelchair Access, Wine
- Special Events: Call 617.218.8000 for information regarding corporate team building and other special events.
- Cross Street: Linskey Way and Athenaeum Street
- Public Transit: Kendall MBTA (Red Line)
Lechmere MBTA (Green Line)
Call for details and directions.
- Parking: Street Parking
- Parking Details: On street parking is available on a limited basis. A private parking lot is available adjacent to the building on Linskey Way (DINNER ONLY).
A word from Technique at Le Cordon Bleu - Boston
Technique at Le Cordon Bleu College of Culinary Arts in Boston features an open-to-the-public restaurant which is staffed by our students and outstanding chef instructors, who prepare and serve the meals. While you our patrons enjoy a delicious fine dining experience, students will have the opportunity to apply their culinary training, in various areas of the kitchen and dining room. We welcome you to dine with us and observe tomorrow’s future chefs in action. However, we do require some patience on the part of our guests as this is an educational environment; we will be required at times to close for educational seminars, vacations, snow days...etc. We may also be very limited in capacity on certain days based upon class cycles, attendance, and capacity. Please bear with us as we try to balance our student’s education and your dining pleasure.Continued
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Technique at Le Cordon Bleu - Boston reviews from OpenTable diners
- Technique VS Greystone in Napa, CAOpenTable Diner Since 2012Dined on 8/15/2012Recently Technique at Le Cordon Bleu - Boston has changed its format.The Food, Service and Ambiance are still outstanding; However, the price is much higher.I invited my niece to join us for dinner last year and she was amazed by the quality and the price. We went with her on 8/15/12 and she think this is another pricy restaurant.I understand that the food cost are much higher nowadays. The previous format I think we have more variety and more visitors, that is more suitable for students to have more practice. The new format has less choices on the menu and less traffics means less practice. I think people are still hesitated to pay top dollars as a "Guinea Pig". CIA Greystone Restaurant in Napa, CA on the other hand is run by prof.Special Features:
- Misled by websiteLWLawrenceJrDined on 8/10/2012I gave the restaurant a three in ambivalence. In fact, I didn't actually eat here. I was excited to come to Le Cordon Bleu b/c of the value menu at a culinary school. 4 Courses for $15.00, at least that's what's advertised on their website. Low and behold I arrived at the restaurant to find out that they have changed programs and now the school operates as a full fledged restaurant, in pricing structure anyways. Everything is a la carte and there are no entrees under $15.00. Considering the offerings, inexperienced servers in chef whites, not even dressed appropriately for front of the house...I passed on the experience. I'm sure that the students can cook, but I can obtain a professional experience for $50-$60 pp around Boston
- I had been to Technique beforeOpenTable Diner Since 2012Dined on 8/9/2012I had been to Technique before for lunch which was also very good. However the price change was extreme and I had expected a prix fixe menu. While the food is outstanding, the service is not. The servers are not yet "professional" - those who have been there for a while are good but not yet seasoned and. They are very accommodating but not always prepared. I would rethink the a la carte prices which puts this restaurant in the expensive category when you order appetizer, main course, dessert and coffee as well as wine. However, I would definitely go back for a special occasion.Special Features:
- I had thought that there wasOpenTable Diner Since 2008Dined on 8/8/2012I had thought that there was a less expensive Prix fixe menu, but the prices were more comparable to a regular restaurant. The menu on the website wasn't working, so i had no way of checking this, but if i knew that in advance, we probably would have gone elsewhere. The quality of the food was okay, but i was expecting more based on what i had been told.
- Technique was once my favoriteOpenTable Diner Since 2011Dined on 8/3/2012Technique was once my favorite restaurant. It offered a dining experience that could not be found anywhere else. The food was great and priced at a great value. Technique presented itself like any other chain restaurant. I was very excited to go back to technique but will probably never return. The menu had very little variation and the food was overpriced. Overall for the service and food I would not return to technique nor would I recommend it to friends or family.
- We were dissapointed whenOpenTable Diner Since 2010Dined on 8/2/2012We were dissapointed when we all sat down and found that their menu was no longer a fixed price but ala cart and prices comparable with local restaurants including the glasses of wine at $11 a glass. We would not have gone if we had known that it had changed so drastically. We have gone a number of times over the years and loved the inexpensive 3(Lunch) or 5 course (dinner) fixed price We would not have minded if they had gone up in price somewhat, but the complete change left us deciding we would not go again. Perhaps that is why there were only a few other customers It is a school and the experience is one of students practicing what they learned on the customers. The food has always been creative and imaginative and excellent.
- We are rooting for you. MyScienceDrivenVIPDined on 8/1/2012We are rooting for you. My lunch guest, who works at MIT, had no idea Technique is in the Athenaeum and was pleasantly surprised. Also, the setting is one of the best for a thoughtful conversation; not everyone wants forced frivolity. As the business model pivots, I do hope that the beautiful food presentation and warm professionalism are preserved. Might I suggest--in keeping with the local tendency to eating lighter--that an offering of first courses, salads, and seasonal small entrees might allow lunch clients to customize their selection. Thank you.Special Features:
- The Cordon Bleu culinary schoolOpenTable Diner Since 2010Dined on 7/24/2012The Cordon Bleu culinary school is a true gem for foodies and a fun experience because it's a school! We went there for dinner and the food was excellent. We had veal tonnato, pepper crusted tuna in a fish broth, and unforgettable fried seafood/vegetables and croquettes. Fried to perfection, crispy, yet so light and delicious. The service was good, all servers are students, so it's fun to talk to them about their experience at the school. The ambiance is spacious and quiet, and you get to see the big kitchen and the students at work. There is a prix fixe lunch, whereas dinner is a la carte, a bit too pricey considering that it is a school and they don't have many wine options but the food was worth it.A very pleasant dinner, we'll go again.Special Features:
- This was my first time atOpenTable Diner Since 2012Dined on 6/21/2012This was my first time at Technique, but it will not be my last. The menu was extensive the food wonderful and the staff friendly and helpful.Special Features:
- The menu selections and foodOpenTable Diner Since 2008Dined on 6/15/2012The menu selections and food preparation were wonderful - the students are learning well. And the price/value ratio in huge! The only con is that it is so hard to get reservations...Special Features:
- The food is good, but youOpenTable Diner Since 2012Dined on 6/15/2012The food is good, but you have to remember this is a "teaching" restaurant. This is reflected in the low prices. You can tell they are still learning. I believe I was there near the beginning of a group's time there. You can sometimes catch someone yelling out instructions or see everyone huddling together to discuss some points of a dish.Special Features:
- The server was very friendlyOpenTable Diner Since 2011VIPDined on 5/2/2012The server was very friendly and extremely knowledgeable. It was a really fun experience watching the open kitchen and sampling the food! The presentation of the food was impeccable. I wish I could have had an additional scallop in my salad, but who doesn't? Additionally, the mandarin orange slices were not presented in an extremely obvious way so in the dim lighting I didn't realize they were there until I had almost finished my salad. I'm not sure that I would change the presentation to make them more obvious because it was so beautiful, but you should remember that they are there! Also, the meal is at an extremely good price. This is a definite must try!Special Features:
- everything was excellent!OpenTable Diner Since 2010Dined on 5/2/2012everything was excellent! too bad it takes so long to get a reservation there...Special Features:
- Great Food, Service needsBtc1953VIPDined on 5/1/2012Great Food, Service needs a little work. We went on a quiet Tues 11:45 lunch. The waiter needed to find out what the Pizza and Salad specials of the day were, a great wine list w/ delicious wines, I had Calmarie and Artichoke salad and my friend had a caesar salad, she had hake and clams and I had Pepper crusted Tuna , it was seared and rare, very good! Desserts were warm chocolate cake and creme broulee. We had to ask for bread a few times and the menus were left on out table for most of the meal, a little annoying. Water galsses were refilled promptly. Eventhough the prixfix menue was $13. a piece, with 3 glasses of wine the bill came to about $60. without tip. Overall it was a good experience , needing more attention to table service.Special Features:
- Simply delicious!! we hadOpenTable Diner Since 2012Dined on 4/27/2012Simply delicious!! we had a great dinner, the food and service were awesome. We are coming back!
- All the appetizers were great,OpenTable Diner Since 2010Dined on 4/27/2012All the appetizers were great, but the entree were unfortunately a little bit too salty for us.Special Features:
- Very good, would return!OpenTable Diner Since 2014Dined on 4/27/2012The food was excellent with great presentation. Our server, Dan, was great and easy to talk to. He was very informative about the dishes we had questions with. THe price and portions were great for lunch. The online menu and price needs to be updated, the menu in the restaurant was different from online.Special Features:
- Still Best Dining Deal in Boston!OpenTable Diner Since 2011Dined on 4/27/2012New menu April 2012 and lunch now $13, dinner $16. Had lunch 2 days in a row. Appetizers: Smoked trout & spicy calamari salads excellent; french onion soup & fish consomme (both soups of the day) very good. Main courses: duck breast, peppered tuna (rare & medium for separate diners) & fried seafood combo excellent; shrimp caesar very good. Desserts: chocolate cake, strawberry-rhubarb parfait, creme brulee all excellent. Lots of great smoked trout on salad, calamari salad pleasantly spicy. Nice light batter on fried seafood, nifty presentation in salted cod box. Duck was "have-it-again-tomorrow" good. Service is earnest if sometimes clunky and the food is well worth it. Glad we live only 2 blocks away!Special Features:
- The starters were better thanOpenTable Diner Since 2012Dined on 4/20/2012The starters were better than the main course and the desserts were the best. It was nice to eat out at a quiet, non crowded place in Boston. Worth going to once.
- It's my 2nd time here andOpenTable Diner Since 2012Dined on 3/28/2012It's my 2nd time here and I still love it! Our services was much faster this time around so I think it really depends on the server you are assigned when you were tabled. The food was excellent though a few choices was unavailable because of the upcoming spring break for the school. Will def come back again!Special Features:
- The food was very good. OurOpenTable Diner Since 2012Dined on 3/28/2012The food was very good. Our server was very attentive, but she was also attending several tables. As a result there were understandable delays.Special Features:
- love this place overall otherOpenTable Diner Since 2011Dined on 3/16/2012love this place overall other restaurants in Boston.Special Features:
- My waiter was amazing. VeryOpenTable Diner Since 2012Dined on 3/15/2012My waiter was amazing. Very attentive but also friendly. Nice conversation regarding questions I had asked about Le Cordon Blue. The food was incredible, outstanding, delicious and the presentation was excellent. I have already recommended Le Cordon Bleu to a few of my friends. You will be seeing them within the next couple of weeks. "Thank You" for a very plesant experience.Special Features:
- Used to be a gem, an average nowOpenTable Diner Since 2011Dined on 3/7/2012The food choices and menu are much worse than it used to be. The portions are small, the menu choices are very limited, the service is rudimentary. It used to have an excellent 5 course menu. Unfortunately no more.Special Features:
- There is a bit of a wait afterOpenTable Diner Since 2012Dined on 3/1/2012There is a bit of a wait after our orders were placed, but since this is teaching school, we were expecting it. The food when it came was good. The seasoning needs work. Our tuna starter was over-salted while our burgers were just a touch under. The chocolate mousse was delicious and the wine-list looked pretty good at a glance. We are gonna try our hand at the dinner menu next.Special Features:
- Enjoyed the food so much thatgutesessenVIPDined on 2/29/2012Enjoyed the food so much that we made a new reservation before we left. Looking forward to the next visit.Special Features:
- Service was not as good asOpenTable Diner Since 2011Dined on 2/28/2012Service was not as good as our last visit. The Filet was 1/2 the size looked like it had been split between 2 people. Everything else was good . Will I go back yes. Will I get the filet no
- The experience at TechniqueOpenTable Diner Since 2012Dined on 2/24/2012The experience at Technique is always special. Nothing goes unnoticed. The staff, menu selection, quality, preparation and presentation are the key to their success.Special Features:
- Best Kept Secret!SullyDined on 2/23/2012The food is excellent-very nice atmosphere-decent wine list but limited. LOVE THIS PLACE.Students are cooking and serving-Special Features:
- Food is good. Service gettingBuffiehkDined on 2/22/2012Food is good. Service getting there. Thus resturant is run by students can expect much for service but they are learning. Food are excellence. Price cannot beatSpecial Features:
- Great value for a nice lunch.OpenTable Diner Since 2012Dined on 2/15/2012Great value for a nice lunch. Excellent staff. A good variety of choices on the menu. Delicious and well prepared food.Special Features:
- I wasn't expecting a lot sinceViolinerDined on 2/10/2012I wasn't expecting a lot since it is the training restaurant for Cordon Blu students, and the stations had just turned over. The food was decent. Our main waiter was a bit over-focused on remembering what he needed to do & rushed clearing a bit. Another one (a woman) did followup on him and was much more attentive and able to deal with requests. Note that the menu is permanently the same, so don't go looking again expecting "specials". For the price ($12 for 3 courses, plus optional alcohol) it was well worth it.
- Three courses - lunch forOpenTable Diner Since 2011Dined on 2/10/2012Three courses - lunch for $10. Fresh food, a little heavy on salt and cream. Really delightful getaway in this part of Cambridge. Tables are spaced well apart. Pleasant service, so-so wine list.Special Features:
- This is a student restaurantOpenTable Diner Since 2011Dined on 2/9/2012This is a student restaurant so you are served by culinary students so service is not what they do best but the food is very good and you can not beat the price.Special Features:
- The food is pretty decentOpenTable Diner Since 2010VIPDined on 2/8/2012The food is pretty decent but you do have to realize it is a school and they're learning to be chefs not waiters/waitresses. So you'll have to excuse them on the service but they definitely try. The food isn't 5 star but it's not the worst plus how can you beat the value?!?!?! I'd totally recommend it just to give the food a try and especially recommend that if you want to catch up with a friend or spend some time with someone it's a great place to go because you won't feel like you're being rushed. I'd definitely dine here again :)Special Features:
- This was a great concept.OpenTable Diner Since 2006VIPDined on 2/3/2012This was a great concept. Alas the technique is no more. I hope the Cordon Bleu will bring this restaurant back.
- An outstanding and enjoyableOpenTable Diner Since 2011Dined on 2/1/2012An outstanding and enjoyable dining experience from all perspectives. Watching the students cooking adds a nice dimension to this experience.Special Features:
- Quiet, great service, wonderfulOpenTable Diner Since 2012Dined on 1/31/2012Quiet, great service, wonderful food, inexpensive - everyone on the staff, including the chefs and the waiters, is in training, and they are grateful for the chance to serve! The food is excellent - a small menu with selections ranging from fish to steak, all carefully prepared. We are lucky to have this place in our MIT neighborhood!Special Features:
- Good food for an unbelievableOpenTable Diner Since 2012Dined on 1/31/2012Good food for an unbelievable price-- it makes for a really fun lunch break! The staff is a bit hyper-attentive though. I recommend this place to anyone in the Kendal area and I hope I can go for dinner sometime.Special Features:
- I live in the neighborhoodOpenTable Diner Since 2011Dined on 1/25/2012I live in the neighborhood and feel so fortunate to have The Technique so close to my home. I have been to fine restaurants in Boston and the quality of the food is just as good and if not even better.Special Features: