The Bocuse Restaurant at The Culinary Institute of America

Review summary

1. T

   Tom

   New York City

   4 reviews

   5.0

   4 reviews

   Dined 2 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   A pleasurable experience. Food was excellent, wait staff were engaging and professional.
   

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2. C

   Carol

   New York State

   1 review

   5.0

   1 review

   Dined 2 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   A true culinary experience awaits you at the CIA Bocuse Restaurant. The servers are thoroughly professional and love explaining how the food is made and what the ingredients are. Questions are answered promptly. Service is precise (no one has to ask what you ordered). The food is exquisite and very special, exotic and delicious. We will definitely be back.
   

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3. E

   Ellen

   New York City

   18 reviews

   5.0

   18 reviews

   Dined 4 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   What a refreshing reminder of what great service looks and feels like, when under the guidance of professionals! The food, of course, was delicious-approachable but creative, portion size just right. A memorable experience-I hope to return soon.
   

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4. M

   Maureen

   New York City

   15 reviews

   vip
   5.0

   15 reviews

   Dined 5 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   The Bocuse restaurant at the beautiful CIA is wonderful- a lovely experience … from entering/being seated … the service and meal were outstanding… we were dining with an Alum and were made to feel like returning home! Cheers to the Chef,team with Katie V leading and our student server Matthew R and entire team! Highly recommend this experience…
   

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5. L

   Lisa

   New York City

   13 reviews

   vip
   4.0

   13 reviews

   Dined 5 days ago

   1. Overall 4
   2. Food 5
   3. Service 2
   4. Ambience 5

   The service really needs help. Some were not vocal enough. The ppl that delivered the food and provided the explanations regarding the dishes were great. When the server dropped off the gluten free bread they didn't even say it was gluten free bread. Then the real bread came by and my friends were like we just ate your bread. The dairy and gluten free dessert was excellent. We will be back, thank you.
   

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6. A

   Adam

   San Francisco

   1 review

   5.0

   1 review

   Dined 6 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Steak tartare was outstanding. My wife got the crème brûlée and was the best ever.
   

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7. W

   William

   New York City

   1 review

   5.0

   1 review

   Dined 6 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Everything was perfect! Food was delicious and the service was on point.
   

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8. D

   Deidre

   New York State

   2 reviews

   5.0

   2 reviews

   Dined 6 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Delicious food, wonderful service, and great atmosphere. We will definitely be back!
   

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9. T

   Todd

   San Diego

   1 review

   2.0

   1 review

   Dined 6 days ago

   1. Overall 2
   2. Food 2
   3. Service 1
   4. Ambience 1

   Eating any of the CIA restaurants requires a spirit of generosity to help students appreciate and tune their craft from a patron's perspective. Unfortunately, those students do not always have a receptive attitude, and instead believe (mistakenly) that they are competent in their skills and quality of customer interaction. Perhaps that is what CIA's primary objective is: to build that confidence. If only the food and service reflected some substance behind the facade! As one example at the Bocuse: Chicken Fricassée is one of the easiest dishes to make, but the Bocuse offering was awful and had to be sent back. Why? Far too much salt, no cream, and tough chicken, creating an inedible mess. Further, this dish sat in front of me uneaten while the rest of our party finished their entrees...no one ever checked in on our status. So on this day's prix fixe menu, I didn't receive a main course - but no adjustment was made to the bill. Now some of these young people are very nice, but many seem anti-social and really struggling with front-of-the-house comportment -- often not even able to make eye contact or communicate effectively. Which makes remedying problems like the ones we experienced during our visit to two CIA restaurants challenging. But after two years of CIA training, you would think something as simple and basic as Chicken Fricassée would be doable -- as would something as simple and basic as checking in on patrons. Combined with an equally poor performance the previous evening at American Bounty (where ***three*** dishes were an epic fail), we will not be returning to CIA for any of our meals. The concepts are dreary, execution is uneven or poor, presentation is equally all over the place, and service generally struggles. Frankly, if our experience is any indication, this does not bode well for culinary arts in America. Lastly, one Bocuse highlight was a "tableside Amish hand-crank ice cream experience." That performance was truly fun and yummy.
   

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10. B

    B

    New York State

    1 review

    5.0

    1 review

    Dined 7 days ago

    1. Overall 5
    2. Food 5
    3. Service 5
    4. Ambience 5

    Always a top experience. Bocuse is beautiful. The students are amazing..They are so well trained and a delight to converse with. Absolutely an amazing dining experience.
    

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