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“Having fun with food”
Review of Bocuse Restaurant

Bocuse Restaurant
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Ranked #2 of 47 Restaurants in Hyde Park
Certificate of Excellence
Cuisines: French
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed September 13, 2013

The new Bocuse restaurant is a lot more fun than its predecessor, the Escoffier. The room itself is bright and appealing, and the menu has been lightened a lot. More of a casual/bistro place than a fine dining experience, which was just fine with us. Very nice selection of breads (made by the students at the on-campus bakery). Flavorful, tender piece of beef cooked exactly to my preferred point between rare and medium rare, brightly flavored sauce. When there was a delay before our desserts came (the place was at capacity with several very large tables; frankly, we didn't mind the delay since we had eaten every crumb on our plates...), the waiter brought a charming little plate of house-made marshmallows. Desserts tend to the theatrical (ice cream made from fresh cream table side, in a mixer with dry ice to freeze it fast), but everyone enjoyed watching the treats being prepared at neighboring tables. Especially for the price, it's a great place for a relaxed evening when you're in the area.

Thank DCTranslator
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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292 - 296 of 321 reviews

Reviewed September 9, 2013

While I have seen reviews of this and other CIA restaurants that are not particularly complimentary about the food and service, we had a very different impression. We went for lunch, and each had the three course prix fixe $35 offering. My wife had the lobster appetizer and I the Lyonnaise salad, and we each had the scallops for our entrée and the chocolate on chocolate for dessert. Each course was beautifully presented and was absolutely delicious. I am sure that there are good student servers, and some that are not-so-good (this is a training facility!), but we had nothing but exceptional service. Our servers were ending their two year course of study and were graduating the next day, so they were at the peak of their restaurant service experience.

We are accustomed to Westchester/Fairfield restaurants (as well as those all over the world), and it's been a long time since we have had such a superb dining experience.

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Thank SabreSailor
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 30, 2013

We often eat at high end restaurants in NYC yet have always wanted to try a restaurant at the CIA. Since we decided to visit the FDR library and museum nearby, it was a good opportunity to try Bocuse. Well, first off, you need to go in with the expectation of a fine restaurant run by students because that's what this is. Yes, things weren't completely smooth. Our server was a freshman and she seemed a bit nervous and a bit unpolished but that was okay (we had eaten the night before at Marea, a 2 star Michelin restaurant so the comparison was stark). We accepted the fact that the server is not someone who has been doing this for 15 years.
The food was extremely well prepared (except for one mistake on a dessert, which they corrected). The chicken fricassee that my wife ordered was very tasty with a rich mushroom rice preparation. My pork tenderloin was tender and the sauce enriched the dish just so.
For dessert, I highly recommend getting the signature dish with the table side ice cream and the green tea cake. Definitely worth visiting in my opinion. Will try one of the CIA's other restaurants next time.

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Thank daninny
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 30, 2013

We planned on having a very romantic dinner at the Bocuse Restaurant at the Culinary Institute of Americia. My only request was that we have a cozy table away from the traffic. When we arrived to a lovely candle lit table in the corner, glasses of champagne arrived with a smiling waiter saying "Happy Anniversay."... with that came lovely plate from one of the chiefs to try before dinner. Our dinner was of course wonderful, no one rushed us and the food was spectacular. Desert was also exceptional and then a lovely plate saying Happy Anniversary in Chocolate arrived with hand dipped chocolates. It was a memorable evening and I cannot wait to return.

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1  Thank frankie054
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 28, 2013

The food at our long-awaited dinner at the CIA’s Bocuse restaurant did not disappoint. Creative and artful, it was an experience. “Sea urchin foam” on the tuna entree, “pistou froth” with the scallops, “coral dust” (?) with the lobster. Sauces are small, colorful dots on the place and loaded with intense flavor. The table-made ice cream is good & fun. Desserts with tiny decorated cookies were delish but overly precious. And, the prices are reasonable. However, Bocuse gets an “F” for service. The Maitre d’ neither greeted us nor came by to check at any time. Our diffident waiter seemed out of his depth, leaving the table for extended periods. He ignored our looks for help as he cleared a table. We had to flag down someone else for a glass of wine - which took so long to arrive my duck was ice cold. We realize these are students, but there was no evidence of training. Maybe working in an actual restaurant should be a student requirement. The entree presentation -- a marching line of waiters carting domed plates, placed before each diner & removed in unison with a flourish -- was silly and fairly ridiculous. Ditto with the tiny amuse bouche. The room itself -- severe, noisy and overly white -- is physically chilly. The website shows all-male instructors; I wondered if that’s part of the problem. To their credit, the restaurant gives each table an iPad to log a short survey. I’m glad we went, but a return visit would be to one of the other restaurants.

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1  Thank JoHopper
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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