Nearby points of interest
Nearby points of interest
About American Bounty at The Culinary Institute of America
With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life at the American Bounty Restaurant in a truly honest and flavorful way. Rounded out with a first-class American wine list and comfortable warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley.
Hyde Park, NY 12538
Hours of Operation:
Lunch: 11:30 a.m.–1 p.m., Tuesday–Saturday
Dinner: 6–8:30 p.m., Tuesday–Saturday
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Visa
Bar Dining, Bar/Lounge, Full Bar, Private Room
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With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life at the American Bounty Restaurant in an honest and flavorful way.
American Bounty at The Culinary Institute of America Ratings and Reviews
Love special cocktails which we can’t make at home, using local fruit, wine and spirits.
Melt in your mouth dinner rolls and tiny bursts of flavor in stuffed olives, smiles in the mouth.
Always good recommendations for a glass of wine, delicious dessert and coffee Press.
Perfect after walking the Walkway across the Hudson in Poughkeepsie!
I am not a fish fanatic. I ordered the Arctic Char because it sounded different. This fish was the best meal I have had in years. In addition, the lamb my husband had melted in our mouths. Can meat be buttery? Yes. Divine. Our delicious desserts were offered with a personalized Happy Anniversary, thoughtful touch. Our server Ben was informed and personable. The other wait staff were attentive and appropriately professional. Well done, CIA!!
I had always heard about CIA and that if you could get in to eat at one of the restaurants it would be well worth it. Disappointing at best. Food quality is fair especially for what we were charged. Anyone would expect more from such a place. $29.00 for 3 cubes of Sword Fish. Really? The Pouisson I had was really tiny and dry. Also about $28. If you are going to charge real restaurant prices, or above, the food had better match it. While I understand it was made by student chefs, I could make better chicken and sword fish having no formal training. And, to enforce a 17% tip is outrageous. I didn't think it outrageous until we were thoroughly disappointed with our experience. This was supposed to be an anniversary meal. We actually stopped by another restaurant on the way back to our hotel to fill up. Best to all the new, and promising chefs.
Class act from start to finish. Food was superb as was the service. Felt welcomed the minute we checked in. Portions (lunch) were on the smaller side, so you will need to order a bunch of appetizers if you have a big appetite. Everything was super fresh, and so impeccably and beautifully prepared. The coffee was excellent! Dinner rolls melted in your mouth. Looking forward to my next visit at one of the CIA's restaurants!
Delightful service from Asian-majority servers, I suspect because Associate Degree students had 3 more days to go, while A.B. students had finished. Kitchen ran out of the pumpkin panna cotta we had wanted for dessert, and pickles and side dish of brussels sprouts came out late; otherwise the meal was superb.
Lovely experience overall. They ran out of lobster salad after we had ordered it, so that was a little disappointment. One of us was served the wrong appetizer so that-caused a delay. These two situtions were explained to us as a result of a new team on duty. We drove over 3 hours for this meal and we will do so again. It was a great dining experience with delicious creative food. And... our server Payton was charming and very good at her job!
One of the worst meals we have had in a while. My husband and I have been there before (several years ago) and loved it. This time we split 3 starters to share bc it was so hard deciding and everything sounded so good. All 3 were marginal and disappointing. Neither of us liked our entrees either. We didn’t have dessert (although we did have cocktails and wine- that was all fine- as was the bread and butter). We are not picky- and we are generally adventurous eaters that love a great meal. The service staff was very friendly, but the service itself wasn’t great. The room is worn down and shabby. Unfortunately it was not nearly as good as we remembered, and it was an expensive disappointment.
We love this place. I wouldn't say its hit or miss because its always good. But the menu is always changing and it is sometimes less exciting than other times. If anything I'd say it tends to be a little too risky with its entrees but it is always a delight. And appetizers are always stellar.
Food was well prepared and presented. Service was colored by the execution of senior culinary students, many of whom are not really interested in working in the "front of the house." So service, while attentive, was uneven. Example: I say "I am finished with this soup, would you mind taking this plate?" Server's answer "I would like to wait until your companion finishes her salad, so that I can clear both items in one trip." I found this to be an odd response for such an expensive venue. Also, this was a pricey meal of ~$100 for lunch for two with only one beer and one coffee and one shared dessert.
This was our first time, but won't be our last. What can I say? Outstanding service in a pleasant environment. Friendly and attentive staff. Interesting wine selection of really good wines from New York State. And the food is in a class by itself...the rack of lamb was superb as were the desserts. Have to go back again...and again....
It food is not as good as I remember it from a few years ago. The waiter was excellent and charming. The ambiance is excellent. My friend had the duck and I think a sweet sauce would have added taste to the meal. My salmon was excellent with a nice sauce, but not much artichoke on the plate. We did love the Pavlova dessert.
Apps: very good
Entree: mediocre (Char was very "fishy"/not fresh, pheasant was bland)
Dessert: good (elegant but not enough flavor - chocolate was more wax than cocao)
Bottom line: We expect more from our country's premier culinary institute or at least a warning and a discount for trials.
I HAD PURCHASED A GIFT CERTIFICATE FOR MY HUSBAND, AND WE WENT TOGETHER ON HIS BIRTHDAY. HE'S A REAL FOODIE AND THE CIA DID NOT DISAPPOINT. OUR MEALS WERE EXCEPTIONAL - MY STEAK WAS FLAVORFUL AND VERY TENDER. OUR STUDENT SERVER, MICHAEL, WAS VERY CAPABLE AND KNOWLEDGEABLE, AND HE TOOK TIME TO ANSWER OUR QUESTIONS WITH PATIENCE AND AN INFECTIOUS ENTHUSIASM FOR ALL THINGS CIA. AS A PLUS THE CAMPUS IS BEAUTIFUL. WE LIVE JUST 40 MILES AWAY AND HAD NEVER BEEN. WILL DEFINITELY GO BACK.
Some dishes were excellent and some were a miss. Fantastic effort considering the meal was by students in training. Very limited vegetarian options. Waldorf salad, salmon, baby Brussels side and poussin were excellent. Squash fritters were heavy and oily, pheasant came in a gravy that drowned the taste of all the other elements of the dish. Dessert was incredible
My husband and I took our son to American Bounty for his birthday, for the third year in a row, making a total of at least 5 visits to the various CIA restaurants over the years. It's always been very good or excellent, until now. The best I can say is that our server and the kitchen were having an off night. Alternatively, we got reheated left overs and the server was brain dead. So, are you wondering what was so bad? It started simply enough, when the server had to take our orders a second time. At least then he wrote them down. It's a shame my husband didn't get the mushroom-turmeric broth with lobster and cauliflower that had sounded so good. He did correctly guess, without remembering it from the menu, that he had been served a parsnip soup. Since it was quite tasty, he ate it without complaint, but he was pretty disappointed at not getting the soup he had such a hankering for. To make matters worse, my arctic char was just plain overcooked. Dry fish from a CIA restaurant??? Who let it out of the kitchen? In contrast, as my husband sampled the breast meat of his pheasant, he was delighted by how tasty and succulent it was. Unfortunately, the thigh, which should have been still more flavorful, was falling apart stringy and tasted like it had been fished out of a stock pot. It's also a shame my son never got the squash fritters he ordered, but at least his lamb shank was spot-on. Even re-filling water glasses was sub-par. The final fail at our table was the lack of a "happy birthday" treatment for our son's dessert, even though it was specified on the open table web reservation and confirmed with a phone call the day before. We related our experience to the maitre de as we left. Adding insult to injury, he said they would make it right next time we came, when, obviously, he should have done something concrete then and there.
Too bright. Food was good. Our waiter forgot things. I understand they are students so that’s why the service wasn’t top notch. All the appetizers and sides were delicious. The portions weren’t really uniform - some really small, some huge portions. The swordfish entree was delicious, but the pork porterhouse wasn’t great. Overall it was nice but maybe a little pricey for the experience. Happy we tried though.
Interesting menu options, new and fresh. Great combinations of foods, tastes and textures. We liked the different beverage options as well. I had the Orange vanilla soda. We liked the Parker rolls, taste and presentation, and the amuse-bouche was delicious. Service was prompt, but not rushed.... the timing was perfect. Our server, Mary, was personable and professional. Overall it was an outstanding dining experience. We will be back!
What an amazing restaurant. It’s been so long that we’ve been able to relax and savor each course as other places just try to get you in and our quickly. American Bounty was so relaxing and enjoyable with professional service and amazing food. It was worth the almost two hour drive during rush hour.
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