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The Bocuse Restaurant at The Culinary Institute of America
The Bocuse Restaurant at The Culinary Institute of America

The Bocuse Restaurant at The Culinary Institute of America Details

  • Dining Style: Casual Dining
  • Website: http://www.bocuserestaurant.com
  • Phone: (845) 471-6608
  • Hours of Operation: Lunch: 11:30 a.m.–1 p.m., Tuesday–Saturday
    Dinner: 6–8:30 p.m., Tuesday–Saturday
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: French
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Full Bar, Non-Smoking Restaurant, Private Room, Wheelchair Access

Getting there

  • Cross Street: Route 9
  • Parking: Private Lot
A word from The Bocuse Restaurant at The Culinary Institute of America
Sleek and strikingly contemporary, this French restaurant is named for the most famous chef in France, Paul Bocuse. The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With an exceptional French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world class dining experience. Continued
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Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Overall
  • Diners' Choice WinnerBest Food
  • Diners' Choice WinnerSpecial Occasion
Diner Reviews
  • "The Bocuse restaurant is a wonderful experience. The dining room is light and airy with beautiful modern chandeliers and an antique table from Lyon at it's center. There is a glass wall where you can see the kitchen preparations being made. The food is contemporary French in an earth friendly way. The truffle vegetable soup with puff pastry was so good, I am still dreaming about it. The halibut was delicately prepared and served with a zucchini flower vegetable with a strong flavor that was a good contrast. The lemon bar desert was the perfect ending to a summer lunch."
    Dined on 7/23/2014
  • "Exciting menu selections. Delicious food, presented beautifully. Impeccable service by friendly staff. Fun desserts. I wish I lived closer to this gem so I could enjoy the food more often!"
    Dined on 7/22/2014
  • "Food presentation excellent and delicious but service was very rushed even though no one was waiting for the table. The staff was helpful and informative and attributed the hurried service to the chef's timing. The entree arrived as the appetizer was being removed. This was our most disappointing experience at CIA and we've dined there on numerous occasions."
    Dined on 7/22/2014
  • "Everything Was Outstanding--Our Entire Experience-- The Passion & Professionalism --Beautiful Experience-- Regards Antoinette & Ron Green"
    Dined on 7/22/2014
  • "The 3 course prixfixe lunch had great choices and more that enough food."
    Dined on 7/22/2014
  • "Excellent overall, just one demerit for time of delivery of wine with the courses"
    Dined on 7/19/2014
  • "Have never been able to go to CIA despite hearing about it for years. Lived up to its reputation. Since there were 8 of us we had the private dining room which was a real advantage as it was quieter. Great waiter. Interesting and excellent food. Got a tour of the kitchen."
    Dined on 7/19/2014
  • "Bocuse is a fine dining experience. Very hip and elegant while not being too stuffy. Food was terrific as was its presentation. The portion sizes are a bit small, so you may not have to share that dessert."
    Dined on 7/19/2014
  • "A memorable experience. I can't wait for the next time. The food and the service was exceptional. Although it is a formal restaurant, it didn't feel snooty at all. It was a very classy, relaxed atmosphere."
    Dined on 7/19/2014
  • "Well worth the trip. Wonderful ambience, excellent service and fabulous food."
    Dined on 7/19/2014
  • "Food was incredible, we all loved it. While service was good when the server was with you, it was hard to get their attention when they were not, often standing in a group talking to each other."
    Dined on 7/19/2014
  • "Having a meal in a culinary school raises one's expectations for a perfect meal. Those expectations were met and then some. The food was magnificent. The view of the kitchen from the dining room was a nice treat also. A calm work environment with no screaming like we see on some television shows. Apparently you do not need to scream and humiliate people to expedite a fantastic meal. My wife and I will definitely return to the Culinary Institute of America to eat again."
    Dined on 7/18/2014
  • "Table-side lavender infused ice cream was over the top fantastic. Lunch was wonderful. Appreciated the opportunity to try so many new dished. Enjoyed the black rice vegetarian meal."
    Dined on 7/18/2014
  • "Food was very good. I had the butter poached lobster as an appetizer and the rack of lamb as an entrée. Both excellent. My wife had two appetizers, heirloom tomato salad and a crab salad. Also good. Notwithstanding other comments I have read, serving sizes were very adequate. Service, even taking into account that they are students, was shockingly amateurish. I ordered white wine with my appetizer. I then ordered a red with my entrée. First, they forgot to bring the red. When I asked again, it took some time and then the waiter proceeded to pour it into the same glass I had my white in. When we told him just as he started, he kept pouring and looked lost. He was also woefully ignorant about items on the menu."
    Dined on 7/18/2014
  • "I had not been to the CIA since Bocuse opened. The dining room was a bit short staffed due to fewer students on hand during the summer months. The room is not as atmospheric as some of the other CIA restaurants. The food more than compensated for the ambience. I enjoyed butter-poached lobster as a starter, scallops for an entree, and lavender ice cream made table side for dessert. The portions were the perfect size, and none of them were overly rich."
    Dined on 7/17/2014
  • "Chose the French restaurant out of three possibilities for CIA dining, and was so pleased with our choice. The CIA is on beautifully scenic grounds. Our waiter was very good, a little shy at first, but his service was prompt and nothing was forgotten. He came around several times to check on us, and his recommendations for food and wine choices were spot on. We got the prix fixe dinner for a remarkable price considering the quality of the food. Each course was interesting and flavorful. My husband pronounced the lavender ice cream with cakes "epic". Yes this is meant to provide education in a real world setting, but the food and level of service were comparable to many fine restaraunts at twice the price."
    Dined on 7/17/2014
  • "The revamping of the interior and the updating of the menu is a great improvement. This restaurant far exceeds expectations."
    Dined on 7/17/2014
  • "for not having gone to CIA much earlier. Elegant contemporary decor with lots of mirrors and a large window into the kitchen, highest quality glasses, silverware, china and placemats. It was an exceptional lunch, with an efficient and warm welcome (especially since we arrived twenty minutes early) and excellent service throughout. My wife chose three apps, including a black truffle soup, foie gras and a beautifully prepared lobster. My tuna, bathed in citrus and served atop hearts of palm stalks, was brilliant. So was the braised and grilled rabbit. Fine coffee and dessert and a first-rate pinot noir. We intend to repeat the experience every time we're in the area."
    Dined on 7/17/2014
  • "Wonderful food and environment. We had the 3 course menu that is available for part of the week. The service was excellent - so warm and friendly. Definitely get the table side lavender ice cream!"
    Dined on 7/17/2014
  • "Great experience, food was perfect. Visiting the CIA is always a delightful afternoon."
    Dined on 7/17/2014
  • "My group (my husband, myself, and my parents) arrived early for our lunch reservation and were met by extremely friendly staff and sat immediately. The restaurant was quiet when we arrived but became busier for the lunch-crowd the longer we stayed (entire meal was about 2 hours). The wait staff were very knowledgeable about all aspects of the menu, patient, friendly & charismatic. They even changed all of the silverware for each course of the meal as well! The food - in one word: incredible. Everything had many layers of flavor, cooked to perfection, and presented in a beautiful/artful way. This was my first experience at a CIA campus restaurant, but I will definitely be trying the others. Such a treat! THANK YOU CIA!"
    Dined on 7/17/2014
  • "Both the food and service at Bocuse were first rate. The food was an interesting interpretation of French cuisine with very elegant plating. The service was attentive without being intrusive. Bocuse was some of the finest dining we've experienced."
    Dined on 7/16/2014
  • "Our food was served warm at best; scallops were actually room temperature; wait staff needs to be on top of their game in terms of knowing what's on the day's menu."
    Dined on 7/16/2014
  • "This was our first visit to Bocuse at the CIA. It was a delightful experience. We've been several times to the CIA and have always enjoyed ourselves. It is a bit 'pricey' but worth it for a splurge. There were four of us and we all enjoyed our meals (Lamb, Tilefish, Guinea Hen and Scallops). The service is always quite good. Since it is the students who wait on table we always engage them in conversation and find this most enlightening. They're nice young people and very enthusiastic about what they are doing. Initially we had tried to get a reservation at American Bounty but they were booked solid. We were a bit hesitant about Bocuse because we had not been there before. But we will be back."
    Dined on 7/16/2014
  • "We have eaten at the Culinary Institute of America many times and were excited to try the new Bocuse Restaurant. As always the food was very good. Usually, the service at the CIA's restaurants is impeccable. This time, not so much. We were not served bread. Then we were not served butter. Then my appetizer was incorrect so my friends had their appetizers get cold while they waited for me to get the correct item. Then I was brought regular coffee instead of decaf. I do hope that the young man who was our waiter gets additional training. To be honest, the next trip to the CIA will be to one of the other restaurants that we love--Ristorante Caterina de' Medici or American Bounty."
    Dined on 7/16/2014
  • "We had rabbit, scallops, tile fish, pork belly and lobster. All were tastefully and creatively prepared. Service was exceptional and unobtrusive."
    Dined on 7/15/2014
  • "AWESOME just as I remembered it. Renovations in the Bocuse room are beautiful!"
    Dined on 7/15/2014
  • "This was our first CIA experience, and it won't be our last. The staff was very knowledgeable, the food was beautiful, and above all everything was imaginative and delicious. An experience not to be missed."
    Dined on 7/15/2014
  • "Excellent and unique dishes--presentation was fabulous!! A few mistakes on orders but waiters are students--tried very hard and were very pleasant. Looking forward to a return visit soon"
    Dined on 7/12/2014
  • "My grown daughter and I ate at Bocuse in mid-July, and thoroughly enjoyed ourselves. All our wait staff were graduating Seniors, and we loved talking with them about their CIA experience. There were some small mistakes (my daughter never got her tea for dessert) but they didn't matter in our overall experience. We enjoyed a cocktail at the American Bounty bar while waiting, and it added to the joy of our evening. Once we moved over to Bocuse, the black truffle soup was magnificent, and so was the guinea hen: I appreciated the portion sizes as perfect. The Modernist lemon bar was an exquisite ending to my meal. Thanks, and hope to see you all again soon."
    Dined on 7/12/2014
  • "This was my first time dining at the Bocuse restaurant, and it will definitely not be my last. The food was delicious, and the atmosphere perfect for a relaxing Saturday night. The service was very attentive to us, and we never had to wait long for drinks and dishes. I definitely recommend Bocuse for foodies, as the menu is incredibly diverse as well as for special occasions."
    Dined on 7/12/2014
  • "Will def come back and bring friends. Easy commute on public transportation from Manhattan. Excellent service and food. An enjoyable experience. Nice to see young people learning and practicing their new skills to the fullest!"
    Dined on 7/12/2014
  • "No napkins. Server bashed kitchen staff. Service very slow. Food presentation excellent, flavor so-so. Did it once, probably won't do it again."
    Dined on 7/11/2014
  • "Didn't know what to expect but was not disappointed! Excellent choices on the menu. Not a big fan of the dried veggies in the salad, but lamb dinners were excellent in preparation and presentation. Good wine list. Get the ice cream dessert sampler. Dessert presentations wowed the dining room as you could see the delight and surprise on various other diners faces while we dined. Busy vibe as students assist one another in completing the service, I.e. replacing utensils, filling water glasses, etc."
    Dined on 7/11/2014
  • "Marvelous lunch during a long weekend getaway. Guinea hen entree was exceptional, and excellent by the glass wine choices. Servers were charming."
    Dined on 7/11/2014
  • "The food and presentation are without equal. The portions, however, are ridiculously small. Ordered "Fish of the Day" special, poached scallops, and there were only three in the order! Even the stingiest Chef in the French countryside would have thrown in an extra scallop to prevent the dish from appearing so austere! They should also impose a dress code of some type for this and the other CIA restaurants. It was disturbing to drive 90 miles only to be seated next to a young man in shorts, and a sweaty tank top, wearing his backwards baseball cap throughout the meal. How about some basic manners? How about some respect for the wonderful students and instructors at this most prestigious culinary institute!"
    Dined on 7/11/2014
  • "Why did the well done lamb request come out rare and everyone had to wait ? Drinks and wine also endless wait. Sloppy service though charming waiters/students"
    Dined on 7/10/2014
  • "The atmosphere was lovely with gentle lighting that was pleasing to the eyes. The windows allowed just the right amount of sunlight to filter into the room creating a warming affect. The food was not only delicious but presented in a colorful and visual art form. The students were gracious and helpful. I would recommend visiting on a special occasion and spending some time on the beautiful grounds overlooking the Hudson River. After visiting the Culinary Institute my appreciation for the students hard work and discipline was greatly admired and I am truly impressed by the entire institute, it's staff and students."
    Dined on 7/10/2014
  • "Dining at the Bocuse Restaurant was extraordinary! Every course was exceptional and presented in the most exquisite way! We had a wonderfully delicious dining experience!"
    Dined on 7/10/2014
  • "the students serving were not all familiar with the menu when asked questions and did not know what the food contained- I Brought a friend to this restaurant for her birthday. My expectation was for a more professional service= the food was ok but a bit on the skimpy side--- for the main course--- and I was disappointed to learn the servers were not familiar with the ingredients used- and had to continually ask what was in the dishes served. For my bill of 145.00 I would not do this again---- and to think!!!!! I traveled for this bucket list experience-lol 1 1/2 hours each way by car to experience the delite of the experience"
    Dined on 7/9/2014