The Bocuse Restaurant at The Culinary Institute of America
This is a very special placeThis is a very special place for people who really enjoy food and the preparation involved. The staff is most knowledgeable is the art of food. By far one of the best places I have ever been to eat!6/14/2013 12:00:00 AMAmazingService was so professional. Captain and wait staff were spot on.! Food was amazing - especially the truffle soup. Desserts were so scrumptious! Presentation of all courses made the focus on the food.
I highly recommend this dining experience.6/13/2013 12:00:00 AMA wonderful experienceWent to dinner at Bocuse to celebrate with family. Everyone LOVED their meal, even those hesitant about eating in French restaurant. Service excellent. Bill should have been higher based on what we thought it was worth.6/13/2013 12:00:00 AMexcellent food and serviceexcellent food and service made for a great dining experience.
only negative was louder-than-normal noise level.6/12/2013 12:00:00 AMIt was a lovely experienceIt was a lovely experience food was delicious good size portions. Relaxing environment.6/11/2013 12:00:00 AMThe CIA is a great place to dineDining at the CIA is always an experience. Dining at the new Bocuse was no exception. Great food, conversations with a number of up and coming chefs as they served/presented our courses, and the combination of food and wine were exceptional.6/11/2013 12:00:00 AMBocuse RestaurantExcellent overall experience at Bocuse Restaurant. Exceptional service, wonderful environment and thrilled to find a quiet restaurant where one is not subjected to the musical tastes of the owner. The food was very good, artful and every trip to the table from our server(s) was delightful. I would highly recommend a visit not just for the food but also to view the lovely campus.6/8/2013 12:00:00 AMLifetime experienceWe had looked forward to this experience for years. It met and exceeded all of our expectations: we have already recommended you to all of our Canadian friends.
We will return!6/6/2013 12:00:00 AMGood, not greatWe had frogs legs (well prepared; good sauce, good presentation), snails ( timid sauce, not much thought to presentation) and the lamb entre (properly prepared as ordered, good sauce, side veggies good, nice presentation) the salads were fresh with lively dressing
Our server was efficient and knowledgable, made apologies for a delay,
The room is light and airy but a bit noisy.
The meal was a very good value; the meal/experience didn't quite go over the top6/6/2013 12:00:00 AMAbsolutely fabulousOne of the best culinary experiences anywhere or at anytime.6/6/2013 12:00:00 AMBocuse - puts on a show!The restaurant decor is stylish, the staff were attentive and friendly. The star of the night, though, was the food (you'd hope so, it is a restaurant!). We had smoked salmon, truffle soup & snails to start. All were very good, but the truffle soup was the winner, with a delicious crisp pastry top and tasty beef-based soup underneath. For the main course two had the scallops, & one had the sea bass - all with superbly flavours. We all had the ice cream for dessert, it's prepared at the table and is quite a theatrical performance but the focus is all on superb ingredients prepared with skill. The bill was about $$275 for 3 courses meal for 3, with a bottle of wine, dessert wine and coffees. Not cheap, but worth every delicious bite.6/5/2013 12:00:00 AMOutstanding!Everything from the time we walked in the door was outstanding. Our waiter Kyle was excellent. He made are evening so special. The food was excellent.6/4/2013 12:00:00 AMSPECTACULAR BIRTHDAY CELEBRATIONI rented their private room for 10 close friends. The meal was delicious, the presentation divine. It was so special my friends didn't want to leave. Seriously, we sat from 11:30 til 3 PM and no one got up to go. Every detail was like Daniel in NYC-at much better prices. Yes, there are a few slip ups on the wait staff, but one goes knowing that these are the kids of our future dining. I was impressed with where they are all going after graduation. I knew it would be special, but had no idea how special.6/1/2013 12:00:00 AMTerrific Results By StudentsA wonderful dining experience...interesting menu, excellently cooked. Surroundings light and bright but very sterile.6/1/2013 12:00:00 AMWonderful experienceThe service, ambience and service at the new CIA French restaurant were all terrific, but the real star is the food. Our appetizers of chilled green pea soup and duck with pistachio pate were superb accompanied by a beautiful Cotes du Rhone Rose (perfect for a 90+degree day). Main courses of scallops with chorizo and seared channel bass were excellent, but dessert stole the show with a sampler of sweets and ice cream made right at our table using liquid nitrogen! Another fun touch is a small deck of cards designed to stimulate conversation -- called Amuse, they asked questions about your favorite foods, films, and music and shared facts about the CIA! My husband already decided that he wants to celebrate his next birthday at Bocuse!5/31/2013 12:00:00 AMEveryone here tries very hardEveryone here tries very hard to please and they do.5/31/2013 12:00:00 AMGood cookingGood cooking, perhaps some dishes could be a little better. Setting elegant. Bread great. Combination dessert with tableside made ice cream awesome. The wine list though is outrageous. There were a few selections under $40 not what you would want to drink with this menu. Start above $50 for good wine well above for one to compliment the food, this is not the way to do a wine list, it is a discouragement to wine lovers. It is not necessary for a profit. In fact, by making prices more reasonable they should sell more. Other complaint, limited menu, should expand choices. The students' service is great and enthusiastic. Possibly come back for special occasion. At this price there are better French restaurants, but not in this area, alas.5/31/2013 12:00:00 AMRestaurant holds food priorRestaurant holds food prior to serving. Beef and lamb had been sitting before serving tasted like a "catered" event not a freshly prepared restaurant. Dessert was wonderful.5/30/2013 12:00:00 AMWonderful foodWe had a delicious meal; each of the five of us ordered different things and they were all great. The prix fixe menu is a bargain at $39 each. The made-tableside ice cream was a novelty.5/30/2013 12:00:00 AMMy collegues and I were inMy collegues and I were in town for work at a few sites in the Hudson Valley. We were thrilled to learn that CIA was so close. We dined at the Bocuse Restaurant and it was a dining experience to remember. The food was fantastic, especially the seared Hudson Valley foie gras. Bass was slightly salty, skin was not as crisp as I was anticipating, and felt there could have been a better option in pairing the base with eggplant puree. Still, overall excellent experience. Wine and dessert was wonderful. I took the opportunity to talk with the wait staff about their background and future amitions. That's part of the charm of dining there. I highly recommend others to literally have a taste of what the next generation of chefs are serving!5/29/2013 12:00:00 AMBocuse well presentedEating at the CIA has always been pleasurable. Engaging with the students, watching them learn the service aspect of fine dining had its high and low spots but didn't detract from the overall experience. The food was excellent.5/29/2013 12:00:00 AMPure ClassThe Culinary Institute is a special place to go for any occasion. It's ok to go when it's not an occasion as well, but especially nice for a birthday, anniversary etc. It's a treat to watch the students go through their paces and see the extraordinarily clean kitchen (in one of the rooms you can watch them cook). The service is "white glove" and attentive. The wine list was on an Ipad of some kind which was fun. The world is changing! The students are also your waiters and some of them have interesting stories to tell. Go and enjoy.5/28/2013 12:00:00 AMA special eveningWe enjoyed the creative menu, gorgeous presentations and friendly service.5/23/2013 12:00:00 AMLunch at BocuseWonderful lunch at Bocuse. Food was exceptional. Staff was great. You forget that the staff and cooks are actually culinary students and this is their classroom.5/23/2013 12:00:00 AMUnparalleledThe location, philosophy of service, the food quality are absolutely superb. Seeing the dessert preparations with the liquid nitrogen and the CO2 was just a truly memorable experience. A once in a lifetime experience!5/22/2013 12:00:00 AMThe $39 prix fixe dinner isThe $39 prix fixe dinner is a good value. The food is fancy and innovative. The service is professional and attentive without being stuffy. The highlights were the carrot gelato amuse bouche, sea bass, lamb epigram, chocolate dessert and smoked manhattan which was prepared tableside.5/22/2013 12:00:00 AMThe view from the restaurantThe view from the restaurant is beautiful and the food was amazing! The students were very knowledgable and friendly. Our waiter must have been new because he seemed very nervous when he spoke and while serving us.5/21/2013 12:00:00 AMgreat food in disappointing settingthe fixed price menu gave many varieties of the "standard French fare'" but all executed with a personal twist. We were fortunate to have the senior class 2 days before graduation so kitchen and servive was excellent. The wine list by the glass gave a good choice between old favorites and some new labels.
The new decore was a great disappointment and the noise level bad enough that it was difficult to maintain a flowing conversation at a round table. We hope an improvement is being worked on.5/21/2013 12:00:00 AMCIAWe had a wonderful anniversary lunch at Bocuse. Food wad delicious and staff terrific. Highly recommend!5/18/2013 12:00:00 AMFine Dining in the Hudson ValleyThe Culinary Insitute is a gem, and the students work hard to please. Great prix fixe for top of the line gourmet fench cuisine.5/17/2013 12:00:00 AMWonderful food. Nice potions;Wonderful food. Nice potions; filling but not stuffed. New decorum is wonderful. You can easily hear your tablemates even in a full restaurant.5/17/2013 12:00:00 AMFrench Restaurant CIABocuse is a pretty ,exuberantly modern restaurant with an I pad wine list , liquid nitrogen to make ice cream and thankfully good well prepared food.The menu is relatively short.I sampled escargot, frogs legs, lamb and a type of sea bass .Everything was well prepared and flavorful.The wine list is interesting and not extravagantly priced.I think this is more of a special occasion restaurant than a regular dining option.Service is very polite , if a bit unpolished.5/17/2013 12:00:00 AMGreat Food/Beautiful LocationThe food, service, location and ambience were magnificent. Each dish was more spectacular than the last one. The students waiting on us were polite and informative.The level of food and service set such a high standard, that other restaurants pale in comparison. I only wish we lived closer so that we could go there more often.5/16/2013 12:00:00 AMMenu suggestionThe food was excellent. I did however miss green salads. Can you please add greens and or fresh salads to the menu.5/16/2013 12:00:00 AMPerfection!Loved pretty much everything about Bocuse, from the culinary delights appetizing to both the eyes and the palate, the impeccable service, the decor and... well, pretty much everything. Extensive wine menu. Prices on the higher side but for the quality and expert preparation of the foods involved, completely justified. Will definitely return!5/15/2013 12:00:00 AMgraduation dinnerthis dinner was absolutely amazing. With only a week to go in our CIA BPS my fiancee and I were looking for an intimate and relaxing celebratory dinner and the Bocuse restaurant was a perfect location. Our server was great, the wine was excellent, and the food was out of this world. We enjoyed the ambiance as well as the little cards put on the table full of factoids and conversation starters (we went through every card). We left Bocuse full and very happy. If your thinking about going to Bocuse you should and if you go on a Tuesday- Thursday the 3 course prix fix meal for $39 is a steal.5/15/2013 12:00:00 AMThe students are great !!!The students are great !!! it was fun to watch how hard they work to get everything just right.5/11/2013 12:00:00 AMBravo, BocuseThe Bocuse continues its triumphant opening season at the Culinary Institute of America. For a special occasion meal, nothing in the Hudson Valley can beat this newcomer for its ambience, service and menu. Classic French cuisine has been brought brilliantly up to date. The food is beyond compare, while service is as solicitous and informed as that in a four-star NYC restaurant. Try anything—the duck, filet mignon, foie gras, ceviche—they're all winners. The new flavor of ice cream, white coffee, is exquisite, and it is made tableside! What fun. The young chefs and servers don't put a foot wrong under the watchful gaze of their expert professors. This was my second visit within two months, and I'll be back.5/11/2013 12:00:00 AManniversaryOur first visit to delightful new and innovative space at CIA. Our food and service were excellant, while still offering a tip of the hat to Escoffier via the entree presentation. Menu offerings made choice pleasently difficult. Especially nice touches: pillows on banquette, printed card identifying cheeses. Our first sight of electronic wine list. Wonderful experience.5/10/2013 12:00:00 AMIt has been years since weIt has been years since we dined at the CIA and every meal there is memorable. To say the food is fabulous is an understatement. Everything is cooked to perfection. None of the dishes was too cute - just straight up classic French cuisine served without pretense. You could pay the same amount and get far less at many other restaurants. This is an outstanding place to eat.5/10/2013 12:00:00 AMGreat service, unbelieveable foodThe service was outstanding. Frequent coordinated table side service. There were 4 at our table. When our entree's were served the heating lids were simulaneously taken off, amazing.
I had the lobster bisque, the filet mignon with marrow custard, and the liquid nitrogen ice cream - no complaints about the quality of food or its presentation.5/9/2013 12:00:00 AMAlmost Perfect!Have been a foodie for almost 50 years. Have been to all CIA Restaurants in the past. I realize that these restaurants are basically a classroom within an institute of higher learning, and I always expect, maybe, some sort of glitch or oversight. On this visit I can't find anything to criticize! Brilliant!5/8/2013 12:00:00 AMA Joy to EatThis is traditional French fare with a modern flair; it is easy to like. The food is gourmet, the service over the top, and the atmosphere is casual and friendly. A real treat!5/7/2013 12:00:00 AMArtistic flare means perfectionLunch at Bocuse was a brilliant combination of flavors and artistry. The black truffle soup came with a pastry puff baked on top, a complete package of steaming taste and visual pleasure. The rack and ragout of lamb were amazing strangers of looks and tastes, occupying the same plate just to remind you of the diversity that great chefs can create with the same starting point. The cheese cake should've been framed, a thin rectangular sculpture, Rothko-inspired, with layers of color and flavor. I ate it and don't regret having destroyed the handiwork. We found ourselves taking pictures of every dish.5/7/2013 12:00:00 AMBocuseThis new French restaurant at the Culinary Institute is delightful to look at. It is fresh and bright with a comfortable atmosphere.
The food is all prepared under the supervision of senior staff and is presented and prepared to the highest standards with few
minor errors.5/4/2013 12:00:00 AMThe lamb was delicious. OurThe lamb was delicious. Our server, Casey, was most cordial and informative regarding the entrees.5/3/2013 12:00:00 AMBocuse is an excellent restaurant!!Bocuse is an excellent restaurant!! The table service is done by students in training, so they're not perfect. Accept that part of the experience as a learning opportunity for them. The food is exceptional, the location is terrific, the ambiance of the restaurant is wonderful, overall this is one dining location not to be missed.5/3/2013 12:00:00 AMWedding AnniversaryThe new dining room was comfortable and the remodeling well done. This was our 7th or 8th trip to the CIA for dinner, and we were once again impressed by both the quality of the food and the personality of the student servers involved. We had hoped for the cheese plate to be for the table to enjoy, not an individual serving, but overall, a wonderful experience.
Our only question; why was there no Creme Brulee on the desert menu?5/3/2013 12:00:00 AMBocuse at CIAmy wife and I felt this restaurant exceeded our expectations. Food great, especially main courses: Lamb and lemon sole; service great (enthusiastic students), beautiful spare design and ambience, and the price was right - both food and wine!5/2/2013 12:00:00 AMGreat timeI had a great time dining at Bocuse. I took my son who was graduating with his Associates and his aunt and uncle and had a wonderful evening of dining. Thank you.5/2/2013 12:00:00 AM