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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.ciarestaurants.com/diningatthecia/the-bocuse-restaurant/
  • Email: reservations@culinary.edu
  • Phone: (845) 471-6608
  • Hours of Operation: Lunch 11:30 am to 1:00 pm Tuesday - Saturday
    Dinner 6:00 pm to 8:30 pm 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 WinnerFit for Foodies
Diner Reviews
  • "You have to make reservations three months in advance. The Bocuse is worth this wait. The young staff,using their learned skills,were ernest and wanted to make your dinning experience something special and they did. The food was outstanding. The table side ice cream service was fun and so delicious. We plan to go back and try another one of CIA' restaurants. If your in the Hyde Park, NY area, you must make a point of making the CIA one of your destinations for really good food."
    Dined on 4/12/2014
  • "The food, as it has to be expected, was excellent. I suspect the wait service could be improved. The students are still learning."
    Dined on 4/12/2014
  • "My daughter and I had lunch at Bocuse on Thursday. The food was very nice overall. The presentation was gorgeous, making you wish to applaud when a Plate was served. Everything was tasty, but one isn't left dreaming of a divine combination, and one should have that memory as the meal was very dear. The desserts were both memorable and beautiful. So I would say the dessert reached the heights. The service was stellar, the wine was pleasant and reasonably priced. This is definitely a special occasion place for those of us clinging to middle class status. A special treat before the revolution."
    Dined on 4/10/2014
  • "Bocuse Restaurant at the CIA is an incredible dining experience. My favorite part was the table side homemade icecream. Many little delicacies were presented with this dish. Delightful!"
    Dined on 4/10/2014
  • "This is a terrific restaurant. The food is superb and the young servers were all enthusiastic and terrific. We asked for and received a tour of the kitchen which was very interesting. This is certainly worth a drive."
    Dined on 4/10/2014
  • "The price fix lunch and dinner menu make fine dinning a joy. The food and service beat most top quality restaurants. It's so much more relaxing to eat out and savor the flavors when you know you can afford the meal! Also consider taking children for a chance to learn how to behave and enjoy a fine dining experience."
    Dined on 4/10/2014
  • "We had the most amazing dining experience! The service, food, and the presentation were all just remarkable. Can't wait to return. The cocktail specials were very different and enjoyable; staff was knowledgeable, albeit with a few bumps in the road, but understandable given how many people we had serving us! Would highly recommend to anybody in a heartbeat."
    Dined on 4/9/2014
  • "An authentic French experience - my husband had the truffle soup which is the signature dish - he felt it needed a little more depth but it was very good - my foie gras was exemplary. Perhaps the squab portions might have been a littlele larger but it was a relief not to face an overfull plate.The cost was very reasonable and compares well with top restaurants elsewhere."
    Dined on 4/5/2014
  • "Outstanding culinary experience! The food was unbelievable and the service exemplary! A dining experience I would expect to see in a high end restaurant in a large city. It as especially great to be able to ask students about their experiences at CIA. The students were very professional but at the same time approachable and friendly."
    Dined on 4/4/2014
  • "We brought our one year old son - thought that since it was upscale French dining that it might be a stuffy place to bring him. Staff was so joyful while maintaining an incredible level of professionalism. How they managed to make us feel as welcome and cared for as they seemed to do for the romantic couples and groups of friends at the tables next to us is beyond me. Bravo. Food was impeccable."
    Dined on 4/5/2014
  • "Although I completed a review at the restaurant as well, I decided to do this one too. Knowing this is the last rotation for your students, its always enjoyable engaging them in past experiences and fuyure aspirations, and this night was no exception. Our server, Andrew, was personable and forthcoming with his reactions and plans... always enjoyable. The food was exceptionable, as always. Thank you for a pleasant evening once again! Peter"
    Dined on 4/5/2014
  • "The presentation of each dish was absolutely beautiful and prepared to perfection. We saw a lot of preparations " a la table" around us which makes me curious to try these next time. Oh yes, we'll be back! Also pricewise it is exeptional, certainly not cheap but at that level you could not eat in NYC unless You'll go to one of the top restaurants. Fun to also encounter the students who are honing their craft. I already reccommended the restaurant to a friend. A big priority on your to do lust if You are in the area, or make it your destination, totally worth it!"
    Dined on 4/5/2014
  • "Service was knowledgable and accurate. Food really innovative and well-prepared. Staff made "right on" recommendations for drinks and wine pairings. Had booked thru OpenTable but restaurant taff suggested calling directly for ease of reservation booking. We had waiting quite a long time to get a booking."
    Dined on 4/5/2014
  • "Everything was terrific, from the food and beverages to the atmosphere to the the wait staff! Just wonderful. This is what a dining experience should be."
    Dined on 4/5/2014
  • "The food was excellent, very much a French Cuisine. We I would have liked to see a fish option. The sides were also excellent, we enjoyed the potato anna, cauliflower and asparagus. The table side ice cream was a very special treat, and we enjoyed watching the process."
    Dined on 4/5/2014
  • "My last visit it was still Escoffier, but Bocuse is a livelier, brighter experience. A lovely renovation, the food is always exceptional, and the service outstanding."
    Dined on 4/5/2014
  • "Our travel was well worth the experience at the Bocuse Restarurant at the Culinary Institute at Hyde Park. The evening was full of fun surprises and excited students who were eager to answer our questions and discuss their plans after graduation which was the following week. The students are so enthusiastic it's uplifting and fun to challenge them regarding the menu. We all enjoyed different entrees and loved the unexpected ways delivery and presentation were offered. Having ice cream made tableside and the fun tray of desserts presented to each of us topped off the evening along with the coffee. We spent the time driving home discussing how much fun we had and when we should try the other restaruants at the school."
    Dined on 4/5/2014
  • "The CIA is a beautiful campus in Hyde Park.The Bocuse is a french rstaurant with sophistcated decor and a beautiful gleaming kitchen. The students/wait staff are wonderful!polite attentive and friendly.The food is beautifully presented althugh portions are extremely small!We will retutun yo yhr CIA to try the Italian restaurant the next time."
    Dined on 4/5/2014
  • "We had a great time and our out of town guests loved the experience! Our waiter was exceptional. wonderful presentation and wonderful experience!!!!"
    Dined on 4/5/2014
  • "it wasgreat meal over all. I just wish that the bred was Hot."
    Dined on 4/4/2014
  • "Bocuse was a memorable dining experience from beginning to end."
    Dined on 4/4/2014
  • "We had a wonderful dinner with our son who is in his second year at CIA. My husband had venison and loved it. I had Guinea Hen that was delish and our son had the Beef Short Rib that was very juicy. The plating were done well. I love how the wait staff come out together and set the plates down, then on signal remove the covers all at the same time. Oh, and don't forget to order desert, yummy!"
    Dined on 4/3/2014
  • "Every aspect of the restaurant is spot-on perfect: from the modern decor, to fabulous food, and excellent service. This was my second time dining in here and the experience excelled my expectations once again!"
    Dined on 4/3/2014
  • "I loved eating the extraordinary food. My waiter was excellent and showed the passion that made the experience over the top."
    Dined on 4/3/2014
  • "The food was, as expected, out of this world great. Super wine list and we were SO impressed with the featured cocktail as well as the fun way our dessert "smoked" up our table. It was a wonderful meal."
    Dined on 3/19/2014
  • "It's always a pleasure to dine at Bocuse. Menu choices combine palate pleasing flavors and textures. It is clear that great care is taken in the preparation of the dishesl. Presentation of the food on the plate has great "eye appeal", contributig to the eater's enjoyment. Al entrees arrive at the same time, each brought by its own waiter to ceremoniously remove the silve cover. Service is excellent. There are may good, reasonable choices on the wine list. We'll be back soon"
    Dined on 3/28/2014
  • "As a two time graduate, I'd like to think that restaurants at the CIA are perfect (or close to that). However, when I took my best friend (also a grad) for his 50th birthday, along with my wife, I was not impressed with the experience at all. The food/menu was good, but not anything particularly outstanding. The service, as can be expected with a revolving staff/student body, was inconsistent (especially for the amount of staff in the dining room). I did particularly enjoy the renovation of the Bocuse, as compared to the former Escoffier Room. Comfortable and refreshing! However, the comfort was totally disrupted by the unusually high noise level throughout the dining room. Way too noisy for me to return for a fine dining experience."
    Dined on 3/29/2014
  • "We had a fabulous time at Bocuse - the wait staff were wonderful, the food was fantastic and we loved the fact that we were able to watch the action in the kitchen. We are already planning our next visit."
    Dined on 3/29/2014
  • "We dined at The Bocuse the night before my son was to attend Open House at CIA. The food was phenomenal and the service was attentive. At least 3 wait staff took care of us. The only criticism would be that it was loud and a quieter atmosphere would have better suited the setting. We enjoyed it thoroughly, however."
    Dined on 3/27/2014
  • "The student servers were very friendly and well informed about the menu."
    Dined on 3/27/2014
  • "Very good except that by the time we got our wine the food was near cold."
    Dined on 3/26/2014
  • "The food was excellent. The presentation was creatively artistic and visually appealing. The food combinations and flavors were wonderfully satisfying. The two appetizer tasting spoons and the dessert samplers we were presented with added a delightful touch to the dinner experience. The wait staff was very pleasant and working very hard. If there was an oversight, it was corrected very quickly. Looking forward to coming again."
    Dined on 3/27/2014
  • "Seated near the kitchen doors, asked for a diff. table was told there were no other tables for 2 available. Room wasn't full. Service OK, it is rarely great. Food was absolutely delicious.Appetizer with Foie Gras was fantastic, savored every bite.Lamb entrée was fantastic. Serving sizes are just too small. Two small chops and a tiny 1 inch pc. of lamb to go with the chops. I had an inexpensive glass of Pinot Noir($6) I could not drink it. It was like water. I ordered a more expensive Pinot and it was better, but not great. We split a dessert, some type of apple dish. mediocre. Total bill was $205. I love French food and I look forward to a small salad with a delicious dressing. No small salad is available to order. Big disappointment."
    Dined on 3/26/2014
  • "We loved the service and the fact that the students worked the restaurant. Very beautiful and enjoyed travelling to the Culinary institute. The food however was very small protions and the dessert was so sweet and rich we both felt like it upset our stomachs. Would try again but, not recommend until we had a better dining experience."
    Dined on 3/26/2014
  • "One of the best dining experiences I have had in the past several years. Memorable."
    Dined on 3/15/2014
  • "The food and the presentation were both excellent. The students do an excellent job at service. Highly recommended for anyone going to the area."
    Dined on 3/22/2014
  • "We went to the Bocuse Restaurant at the Culinary Institute of America for my wife's Birthday. We had lunch there. We want to try it out after their remodeling wanted to try out their updated menu. The atmosphere is super and a delight to dine in. The food is great too. The ingredients used were excellent and prepared well along with the presentation. I had the lamb and my wife had the scallop. The scallop just melts in your mouth and the lamb is tender and tasted great with the vegetables."
    Dined on 3/19/2014
  • "We had a great meal as always, and the student servers were very knowledgeable of the menu."
    Dined on 3/19/2014
  • "Have been to the CIA nemerous times, particularly during the 'deal' times like Hudson Valley Restaurant Week when three of us make it a lunchtime special occasion. Everything was unique and delicious. Artfully presented and even though everyone is a student, service is efficient and enthusiastic. Wanted to experience the renovated restaurant and menu and was not disappointed. Will be back again."
    Dined on 3/21/2014
  • "We had a wonderful experience at the Bocuse. Our table was right next to the kitchen window where we could watch the master chefs with their young charges execute a well choreographed dance of cooking, plating, and serving. The kitchen was gorgeous with beautiful equipment and rows of polished copper pots. The servers were knowledgeable and enthusiastic and the food was delicious and beautiful. The CIA is a terrifc place to learn and also to enjoy the learning!"
    Dined on 3/22/2014