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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 WinnerFrench
Diner Reviews
  • "We hadn't been to the CIA in several years. Our return was as wonderful as I always remembered our previous visits. The food was well-prepared, elegantly plated, and absolutely delicious. The service was excellent. We could not have asked for a better meal. We got our money's worth with the fixed price meal. My lobster appetizer was served cold and prepared perfectly. My scallop entree was delicious although the white asparagus was hard to find on the plate. My lemon dessert with coconut ice cream was a good way to end the meal. I especially liked the informality of the Bocuse Restaurant more than when I last ate there in the Escoffier restaurant. My only complaint was the room tended to be noisy. I plan to return soon."
    Dined on 7/9/2014
  • "The dining experience at Bocuse Restaurant is an enjoyable and pleasurable experience. Since it is part of the Culinary Institute of America all who work there are students looking to please. It is fun to engage in conversation with the students as they are from all parts of the country and world. The presentation of food is exceptional and delicious. I would recommend this restaurant to anyone who enjoys good food and the dining experience."
    Dined on 7/8/2014
  • "It was a great opportunity to eat at the CIA. The student service was friendly and informative. The food was excellent. It was a wonderful experience to see how the future stats of great resturants begin. Would return if in the area or it worth a drive up from NYC"
    Dined on 7/8/2014
  • "The food was phenomenal. We were a party of 4 and had the tasting menu. We all tried a bit of each others dishes and they were all fantastic. The food was extraordinarily presented, the flavors were delightful and the service was phenomenal. We highly recommend The Bocuse."
    Dined on 7/2/2014
  • "The CIA restaurants are always a pleasant experience if not perfect. Because the chefs & wait staff are students, your tend to cut then a break for things you would never tolerate at a 4 star restaurant - our waiter couldn't open a bottle of wine & broke the cork trying! - but it was still a great experience. The plates are presenting in modern French style, beautifully done and very tasty. Cudos to the iPad wine list - a nice touch even if our waiter didn't really know how to use it - and the menu was a nice variety. But let's face it: its the CIA. You go for the experience, the tour of the school and the special pleasure of meeting the next generation of chefs. "Hey look! Our cook is on the Food Network!!" A very pleasurable time."
    Dined on 7/3/2014
  • "If only all restaurant owners attended CIA every dining experience could be this good! Great attention to detail-our waiter answered all of our questions about food preparation, food was served in a timely manner and everything was delicious! I highly recommend this restaurant for dinner."
    Dined on 7/2/2014
  • "From the Jonah crab appetizer to the table side treats for dessert, the food flavors, combinations and presentation was both delightful and inspiring. We got the prime seat right in front of the kitchen window. You've never seen such a clean or well run kitchen. As these are all students, the attention to detail was outstanding. If you want a perfect meal, this is the place to go. The lavender ice-cream prepared at your table with dry ice is fun and punched with flavor. A must do when in Hyde Park."
    Dined on 6/27/2014
  • "From the grounds when you arrive, to the grandeur of the building, to the site of all the students hurrying off in groups in their chef clothing and knife sets - you know you're someplace special! Then there's the beauty of Bocuse, the friendliness of the staff, the relaxed and casual elegance - incomparable. The food was absolutely delicious, inventive, accessible and just plain perfect!! We were seated at a table by the glass wall of the kitchen and enjoyed watching the precision of the line, and our brief tour of the kitchen at the end of lunch. We cannot say enough about the entire experience - had wanted to go for some time - so this could have been disappointing - it EXCEEDED our expectations in EVERY WAY!!"
    Dined on 6/27/2014
  • "Excellent overall experience. We particularly enjoyed talking with the students about their program. You cannot go wrong at Bocuse"
    Dined on 7/1/2014
  • "The students were very hospitable and friendly but forgot to bring us our wine. they brought the 1st course within 15 minutes but we waited for the wine. They forgot what we ordered so the 1st course sat there while we waited another 10 minutes for our wine. Other than that everything was very good. The food was memorable."
    Dined on 7/1/2014
  • "The good was excellent. However, the portions were small."
    Dined on 6/28/2014
  • "The ambiance was great and the food was plated beautifully. The service was good although the servers almost seemed to be running into each other at times which was comical. The food itself was very good, although some of the combinations on the plate seemed a little busy and over complicated. A little too much happening at times trying to meld too many things together."
    Dined on 6/28/2014
  • "This was my first time visiting the new French restaurant. We were greeted by a friendly maître D who placed muse cards on our table to keep the conversation going. Our waiter was shy at first but quickly proceeded to enlighten us regarding the menu. Appetizers and entrees were so wonderful and so decorately designed. Highlight and not to be missed is the homemade lavender ice cream prepared table side. I had visited the Italian restaurant three weeks earlier and our then server told me to ask for her when visiting Bocuse. My party and I were given a tour of the kitchen so that I could say hello and I was given the warmest welcome by my prior server. Great thought was put into making this restaurant priceless."
    Dined on 6/28/2014
  • "There was a party of six to celebrate my son's 30th birthday. It was a great time and all appreciated both the food and staff interaction."
    Dined on 6/28/2014
  • "The whole experience was excellent. Great food and presented well. The service was excellent. I particularly enjoyed interacting with the student and learning more about the school and the students feelings about their love of the school."
    Dined on 6/28/2014
  • "True dining experience - from appetizers through dessert- this restaurant will amaze with its culinary presentations. Each course piqued the palate and enhanced the anticipation of diners for what came next. Each bite produced an explosion of the taste buds with a diverse representation of regional French cuisine in the setting of a fine restaurant on he pampus of the Culinary Institute of America. Wine selection superb; desserts a unique finale with table side preparation of lavender ice cream. Take the time to stroll the campus along the Hudson River before and after your dining experience."
    Dined on 6/28/2014
  • "The restaurant was an amazing experience. The food was great and the service was excellent."
    Dined on 6/28/2014
  • "Server was very friendly, knowledgeable and professional! Loved the ice cream show!"
    Dined on 6/26/2014
  • "Finally got to try the CIA French restaurant and was very pleased. Reflects the nouvelle cuisine of its namesake, but of course the novelty is that the students are the waiters, chefs, etc. The food was delicious and artfully arranged, the school grounds are a nice background, and you can ask questions of an academic nature to understand what they are doing with the food and why."
    Dined on 6/27/2014
  • "Food was unexpectedly flavorful. Service was very knowlegeable and good. Ambiance at lunch was bright but quiet."
    Dined on 6/27/2014
  • "My husband and I had always enjoyed our trips to CIA and for our 35th anniversay we tried Bocuse. We thoroughly enjoyed our meal from appetizers to our entrees and drooled over the lavender ice cream prepared tableside. I will certainly recomend it to friends and will go there again to try more of their food."
    Dined on 6/24/2014
  • "We had a wonderful dining experience at The Bocuse! The restaurant decor and food presentation was modern and whimsical. We chose the 3 course price fix in order to get the full experience. The students and staff were a joy! We liked our experience so much, that we visited the CIA's Apple Pie Cafe, for a less formal lunch and take out, the next day."
    Dined on 6/25/2014
  • "Went with friends for my Birthday. It really exceeded our expectations. The good quality and presentation were exceptional."
    Dined on 6/26/2014
  • "Desserts were beyond gourmet -wine list adequate for this venue. Service very good"
    Dined on 6/26/2014
  • "If you can experience The Bocuse Restaurant at the Culinary Institute of America, do so. The presentation is exquisite. While you may not like everything on your plate, at least taste it! The preparation is unique and tasty."
    Dined on 6/25/2014
  • "Retrench from gift wrapping food and return to offering meaningful portions of vegetables for example. One dish had four quarters of a slice of zucchini and another something that was the size of a cheese doodle in dimension. Granted we eat too much and too much protein, and at the same time, part of the experience is to taste and to savor. I remember a salad in the very early CIA years, where the dressing drifted into taste and chased the garlic. I miss that aspect of dining and servings of vegetables that aren't akin to sightings. I would rather be served tiny tastes of bread and fulsome clouds of vegetables, salad and grains and linger over the table moving reluctantly toward a modest sized dessert with an unrealized wish for more."
    Dined on 6/25/2014
  • "A beautiful location with extremely friendly staff and great presentation. I found the food itself somewhat disappointing."
    Dined on 6/24/2014
  • "I have been vacationing in the Hudson Valley for years, and I always make sure to include a CIA restaurant on the itinerary. Since Bocuse opened, though, we have been going exclusively to this venue. And they haven't disappointed. The quality of the food is extraordinary. The setting is gorgeous. And the student staff is always friendly and gracious. Try to go when they are offering their prix fixe dinner. A's for everyone."
    Dined on 6/20/2014
  • "This special event at Culinary Institute of America was the first (and we hope, of many) evenings to introduce diners to the foods and wines of the Hudson Valley. The focus of the evening was locally produced and seasonal foods and wines, and began with a wonderful cocktail hour that included a feast of appetizers and drinks that ranged from specialty cocktails to wine to wonderfully infused waters. The concept explored three different restaurants at the CIA and so that each course of the feast was prepared in a different culinary style - French, Italian and American. Each was fantastic, although the exquisite desserts got short shrift since most diners were filled by the earlier courses. It was a festive evening."
    Dined on 6/21/2014
  • "Our visit to this restaurant at the CIA was part of a Moveable Feast which included three of the CIA restaurants; the Caterina d'Medici and the American Bounty were the other two. The offering at the Boguse was a rather small portion of striped bass in a very nice sauce. The paucity of the serving was no problem because there was more than enough food spread out among all of the venues. If I were to visit Boguse as the only restaurant, I would expect a larger portion of this very nicely prepared fish. The ambiance was very pleasant."
    Dined on 6/21/2014
  • "I attended the wine tasting and moveable feast night on June 21, 2014. The evening was a wonderful time with the exception of the American Bounty portion of the evening. The staff were friendly, the food outstanding. By the way we were seated with strangers one of which was an alumni of CIA and he proved to be great company. If this assignment was intentional it was well thought out. If this arrangement was by accident you should make it policy as it adds to the event to have someone relate experiences they had in the room you are being served your meal."
    Dined on 6/21/2014
  • "Our dinner was part of a Hudson Valley tour of the three restaurants on Campus. It was an exceptional evening of good food and wine pairings. We were fortunate to be paired with a restaurant general manager and his pastry chef who was a former CIA student. This made the event not only delicious, but also enjoyable and educational."
    Dined on 6/21/2014
  • "This isn't just about Bocuse, although have been there a few times and the food is always outstanding (so much better than L'Escoffier was). This is a review of a CIA event - most notably the Taste of the Hudson Valley Moveable Feast. The event had hundreds of attendees all meeting in the main hall for appetizers and drinks. Then groups went off to each of the three restaurants and would eventually rotate through them all during a fourse course feast with entertainment between restaurant stops. Overall, great event. Lots of fun, very interactive, and couldn't be beat for the price. Seriously, about 8 drinks per person, 4 course meal, and appetizers for $135pp with gratuity. Great event, they do it right!"
    Dined on 6/21/2014
  • "Fantastic flavors and exceptional presentation. Bocuse is the latest Hyde Park restaurant at this venerable institution and it fits the bill perfectly."
    Dined on 6/21/2014
  • "Wonderful experience at Bocuse. Great food with spectacular dessert. Flavor; presentation; portion size all excellent. Look forward to returning."
    Dined on 6/17/2014
  • "The entrees we had were very tasty, but disappointingly cool. We expected the beef and lamb would be served at a higher temperature. The presentation was good, the service was excellent, and the atmosphere was fine. The table for two was a little too small. We noticed that there were tables of three which were much larger."
    Dined on 6/20/2014
  • "Staffed by the students at the Culinary Institute of America, the Bocuse was an experience I would highly recommend. Because the wait staff are knowledgeable on every aspect of the meal (ingredients, preparation, technique, and presentation), I asked many questions and received detailed answers. They add that extra effort to make the dining experience memorable. As for the food, it couldn't have been better. The portions were the right size and the temperatures were perfect. The Truffle Soup, a signature dish, was so tasteful and aromatic that I paused between spoonfuls to savor it and extend the pleasurable experience. The wine list was sufficient; it allowed several choices for pairings. Highly recommended."
    Dined on 6/20/2014
  • "While the food is always excellent, it is wonderful to see and hear the students working so proudly and enthusiastically. They are extremely knowledgeable and are happy to share information about the food and wine. The campus is beautiful and the book (cook) store fun. It's a very entertaining afternoon."
    Dined on 6/21/2014
  • "Went there for a romantic dinner for two while in town. The experience was delightful, the lamb was delicious and tender, the lavender ice cream was luscious, and the presentation was amazing. Our waiter was exuberant and friendly and very knowledgeable and suggested a great wine. The only downside is the tables are very close together so it felt a little crowded and it was a bit noisy."
    Dined on 6/20/2014
  • "Prospective visitors must reserve a table well in advance, especially on popular days, using the online or telephone contact information. We especially enjoyed chatting with our two young servers--one from Maryland and the other from Washington state--about their course of study, why they chose the CIA, and so on. Although the French ambience initially gave a degree of formality to the setting, it was not. Every staff member was gracious and clearly interested in their chosen profession. We had consulted the posted menus before our visit, and were pleased that there were several daily specials as well."
    Dined on 6/20/2014