American Bounty Restaurant

The CIA is a beautiful campus with outstanding restaurants. Each different but all amazing. Professional Chefs staff each restaurant in this culinary wonderland for foodies. I highly recommend visiting every restaurant. While Bocus was my favorite, Bounty was amazing. The Parker House Rolls! ❤

Carver was our server, and he did an amazing job! The American Bounty restaurant was just beautiful! The place settings were well done, and the linens were soft and of high quality. We dined for lunch. Appitizers were quail, fried with waffles. Savory waffles with bacon and jalapeños. It was delicious! Also had the gnocchi as an appitizer, it was pedestrian. The gnocchi was heavy, the sauce was delicious tho. Main course was duck, cooked medium rare as requested, but the skin was not crispy. A little disappointed in the duck. We had ordered a special entraments cake to celebrate a birthday in our party. That cake was the just spectacular! Would definitely go back! Our desserts were boxed to take home. A great experience!

We visited The American Bounty Restaurant at the CIA in Hyde Park, NY on 11-12-24. Upon entering there is a cozy bar where we waited for our seating and tasted the craft beer that is brewed on premise. I tried the Cleaver IPA and thought it was tasty. Our meals were scrumptious which were prepared and served by the students. During lunch we had two different wait staff. I believe this is because they are being graded by their instructors while they serve various tables and patrons. Service was good and the meals were cooked and presented to perfection. We had the Quail and Lime Cured Salmon for Appetizers and the Market Fish and Pan Seared Duck for a main entree. In lieu of tipping there is a 20% student support surcharge which is given back to the students in scholarships. I think this is a great idea and was glad to support them. I would also like to thank the CIA for supporting our military veterans on this day with a complimentary meal to thank them for their service to this great nation.

While on a college tour, we decided to take a break from our real estate ventures and treat ourselves to a meal at the American Bounty Restaurant—and it was absolutely worth it. Nestled within the Culinary Institute of America in Hyde Park, this spot offers an elevated dining experience that truly celebrates farm-to-table American cuisine. From the moment we arrived, the atmosphere was warm and inviting, blending sophistication with a casual, approachable vibe. The menu showcased a perfect balance of classic and modern dishes, each crafted with seasonal, locally sourced ingredients. I had the [insert dish you had, e.g., “pan-seared duck breast”], and it was a masterpiece—flawlessly cooked and bursting with flavor. The attention to detail in both presentation and taste was impressive. What stood out the most was the exceptional service. Knowing the staff consists of culinary students honing their craft made the experience even more special. They were attentive, knowledgeable, and clearly passionate about what they do. If you ever find yourself near Hyde Park, make sure to visit the American Bounty Restaurant. It’s more than just a meal—it’s a celebration of culinary artistry. We’ll definitely be back!

Great food - 3-course lunch for $30 - and wonderful service from Maverick & the rest of the team. Clean plates for myself and my colleagues; portions were large and presentation was beautiful.

Dining at American Bounty at the Culinary Institute of America was an absolute treat from start to finish. We kicked off with a vibrant summer salad featuring creamy burrata and crunchy hazelnuts—fresh, perfectly balanced, and bursting with seasonal flavor. For mains, the duck was rich and satisfying, but the true standout was the trout, served with a bright summer succotash and delicate squash blossom. It was beautifully cooked and full of summery depth—easily one of the best dishes of the season. Our server, Cameron, made the experience even more memorable. He was sweet, accommodating, and impressively knowledgeable. With his warmth and professionalism, there’s no doubt he’ll go far in the culinary world once he graduates. We’re rooting for him! Highly recommend this spot for a refined yet welcoming meal—every bite and every moment was a delight.

- overall for a student run restaurant it’s pretty good - service: bread not served until the appetizer came and it was kind of cold, dessert came a few minutes before the coffee - appetizer- gnocchi was overcooked and bland. wish there was more cheese. the tiny root veggies were so cute though! - appetizer- pei mussels: well seasoned but wish there was more crusty bread because there was lots of sauce - main- market fish: excellent, the lemon zest was delightful ! a lot of butter though - dessert- apple strudel: delicious but would be even bettered the teeny ice cream scoop was not already half melted when served - beautiful restaurant !

A lot of fun! The food was excellent.presentation was lovely. It would be nice to do more to vary the actual plates by adding some color or different shapes to pair with the various dishes. I enjoyed watching the kitchen as students prepared the dishes under the supervision of the head chef/professor. The service was wonderful also. It was a great evening, delicious dining and a special experience.

It is definitely a good experience to try and come here to this restaurant! Their use of unique ingredients made the dishes very special. After a tour of the Institute, we were able to get an idea of what it was like to be a student. We learned about how students cooked for each other in the different restaurants. We tried the bakery and the cafeteria as well as this restaurant. Ending our trip here gave us a summary of how advanced the students get with their techniques! The food was delicious and beautifully presented. I enjoyed my cocktail called living La Vida lychee and my family enjoys their individual appetizers, especially the pumpkin soup served with ice cream in the middle. They gave us a free appetizer bite, which was pickled blackberry with manchego cheese and lemon olive oil and thyme. I can tell that the kitchen experiments with flavors for sure! The hanger steak I ordered was cooked medium, which was what I asked for. We also got the market fish was which was a trout served with Swiss chard and potatoes. Beautifully cooked and delicious! If I ever have the experience to return, I definitely will. I'm very glad to have also tried the dessert in which the banana pudding was amazing. It was an elevated version of magnolia's favorite banana pudding! The service was excellent and kind. I highly recommend this place and try to walk around campus if you can

I have mixed feelings about this place. Set your expectations a bit lower for a fine dining experience. The servers were attentive but maybe due to the time constraint they come and take away your plates quickly. That doesn't annoy me as much but some people might not like it. Ambience is nice, felt like I was in a cooking show as we sat next to the kitchen though we couldn't really see the detail process of cooking. The critique goes to the food mostly. The price point is high for the quality of the food they offer. For example, the tuna in Crudo had barely any flavor. The citrus oil added a bit sour taste but that's about it. The vege garnish wasn't adding any purpose on the plate. The proportion was like 3:1 for garnish:tuna. Steak dish was ok. Chocolate mousse was very off- we did not enjoy the saltiness of the chocolate "mousse" which is more like melted chocolate with sprinkled salt, poured onto a mediocre cookie. This dessert was 2.5 star for me only because the ice cream was fine. The only thing we both enjoyed really well was the salted butter- very smooth and goes well with the bread. If you would like to see how students are trained there, it's worth checking out but I wouldn't go there again for the food.

I'll keep saying it, yelp needs half star options. This is a great example of a need for a 3.5. First off, this place is beautiful. Right on campus, the building, everything, absolutely beautiful. Food: -butcher board - consisted of duck pastrami which was fine, it was almost overcured/cooked; terrine which needed something; duck and chicken liver mouse which was fine; seasonal jam which was good. this was just a meh dish -bread - pretty good, butter was fine, the presentation of the grocery store oil was odd though, surprised they do not use better quality oil. -Lamb - pretty decent, cooked correctly, nice presentation, flavor was good, the pickled seasonal vegetables were a joke though, there were only three extremely small pickled pieces -Hanger steak - cooked well, could use a PINCH more salt/pepper, potatos were good, the local mushrooms were quite good -Duck - again, cooked well, seasoned well, overall, pretty good Service: Okay, this is where things got, weird. Hostess, nice, friendly, did their job. We sat for about 10 minutes and then menus and water was brought to us. We were informed by Dale (who was amazing) that our waiter was extremely backed up, and he would be helping out just a bit although he does more back stuff, no big deal. Dale put on a great face, answered any question there was (only two), and came to check on us. After we placed out order after looking over the menu for a few minutes, Dale took our order. 3 minutes later, our supposed main waiter came over to apologize, told us he was backed up/overwhelmed, and hope Dale was doing everything he could. Ok, not end of the world. Where things got weird was hearing our main server (I wrote this on the feedback form, and will leave his name out of it here) is that he told the table next to us he had just got out of the bathroom (seriously, not one eating wants to hear that), he also admitted to another table he was out of his element, and not doing a good job tonight. Dude, sometimes less is more, and this is def a time to keep quiet. He checked on us once, where Dale was over to us more often than not. Now, being students, these kids are learning, I get it, but he is not built for customer facing work... I'm glad I came, not rushing back, but def worth the experience.

My son, a potential freshman at CIA, and I dined at American Bounty the evening before his campus tour. We had a superlative meal-delicious and thoughtfully composed. We started off ordering a cocktail and an old-fashioned (for me). Shortly after ordering our drinks, our waiter took the rest of our order: oysters and the lamb duo for me, pumpkin soup and the pork for my son. We were presented with an amuse bouche: ceramic soup spoons filled with shredded greens, yellow beets, and a dollop of cheese. Our apps arrived in short order; my oysters were briny and plump, just as I like them. The lamb duo featured both cuts from the rack as well as shredded shoulder, served on a bed of pureed sweet potato. The lamb was exquisitely portioned and plated, artful to the eye and palate. We ordered the caramelized white chocolate tort and the mouse for dessert. Both featured the playful kettle corn ice cream. Both desserts were delicious, but the tart stole the show (I ordered the Madeira, as recommended on the menu, to accompany dessert). It's a fun (and impressive) fact that both the front and back of house are staffed by students. Our maitre de was a student and a font of information about the program. Our student servers and waiters were brisk and efficient while welcoming and warm.

Came here for an end of the year lunch with colleagues. It's quite a drive from NYC but worth it to have such a fun time. We were a group of 14 people and had a private room. The menu changes, I tried a little bit of everything. The potatoes were my favorite, fondant or fries. The students and the staff do an amazing job in hospitality and running the place. Can't wait to come back next year and do it again!

This restaurant is located in the Culinary Institute of America, where students learn how to cook along with cooking techniques. We started out with Romain salad with roasted red bliss potatoes with a red wine vinaigrette. Our main course was pan roasted halibut with grilled vegetables with a caper vinaigrette Dessert was milk chocolate mousse with a hazelnut praline, soft chocolate cake with caramel whipped cream Everything was delicious The service was perfecto, as they not only learn to cook, but they also learn the proper way to serve The ambiance of the institute was very old school, but very impressive. I was honored to be there, among some very well known chefs who went to the CIA

We were seated in the dining at a two-seater near the window; perfect spot for a date. Excellent service and the food is definitely what you would expect from culinary professionals. The dinner rolls and whipped butter are incredible! Highly recommend for a special dinner and you can't go wrong when you finish with crème brǔlée.

I had a very unpleasant experience at American Bounty today. My husband and I ordered two appetizers and two entrees. About 15 minutes after our appetizers were served, the manager and instructor, Ms. Carleen von Eikh, abruptly interrupted our conversation, saying our entrees were ready and asking whether we wanted them served immediately or kept in the kitchen. What troubled me was her demeanor--cold, unwelcoming, and with a tone that implied we were at fault for not finishing our appetizers quickly enough. Five minutes later, she returned to take our plates, again with the same unfriendly attitude. I sensed a level of micro-aggression throughout the interaction, which left us feeling quite uncomfortable. I'm not a student here, and I certainly don't need to be "educated" by Ms. Carleen von Eikh on how to dine. There are also plenty of empty tables so I don't understand the reason for the rush. I have never encountered this kind of treatment in any other restaurant, and frankly, it ruined my day. I'd like to know if this type of behavior is typical here or if I was being unfairly singled out.

I didn't eat a single thing I would want to eat again. Don't get the oysters dressed, it's a weird mixture of tastes that detract from the actual oyster taste. Servers were fine but trying very hard to a point where it was kinda weird. My main course was okay but not great, and I won't be returning.

They started you with hot bread, with a glaze of honey. Bread was warm, soft and a nice touch of honey. I ordered a caramelized apple salad. There were slices of cheddar, with smoked walnuts, apple cider vinaigrette , apples and baby carrots. The apples were soft from cooking and it complimented the rest of the ingredients. The duck came with fingering potatoes, braised leeks and cranberry-orange chutney. The duck was medium rare and moist. I cut off the skin, because I do not like skin on duck, unless it is crispy. The carrots and leeks added a nice touch. At the end of the meal they gave a chocolate chip cookie and a sugar candy. The cookie was good, not a fan of the soft candy. Service was excellent, reasonably priced and plenty of free parking.

Ever since we moved to the Hudson Valley, we have talked about visiting the Culinary Institute of America and eating at one of their restaurants. For our 14th wedding anniversary, we made reservations at the American Bounty Restaurant. We opted for the three-course meal, starting with appetizers and dinner rolls. My wife had the mushroom, leeks, and kale pot pie and really enjoyed her meal. I ordered the braised chicken and nearly ate the bones because it was so good. For dessert, we had the pistachio napoleon, which was impressively delicious. We had a great time dining here and plan to make it our tradition to eat at one of the CIA restaurants for our anniversary.

We were looking for a casual meal at the CIA. The apple pie bakery was out of a lot of meals, so we headed over to the tavern at American bounty restaurant. The front room has pretty limited seating, but we were able to get a table. The ambience was lively as the restaurant was full. The servers were newer in their rotation, but did pretty well. When we walked up to the host, they asked my name even though I said I didn't have a reservation. That was funny and awkward. A server came over promptly to help us out. The service was good even though a few students repeated themselves and told us the same thing that the previous ever had told us. Not a big deal. We ordered the burger and waffle fries, which was delicious. They don't ask how you like it cooked, but it was well seasoned and prepared. We enjoyed it very much. We will definitely be back, and I would recommend this restaurant as part of the culinary institute experience.

Offering a clubby atmosphere and upscale Modern American dining this restaurant showcases the skills of the culinary students at the CIA. From appetizer to dessert the menu changes constantly to showcase the best and freshest local ingredients. We started with the allspice old fashioned and tried the beef cheeks served with polenta and strip loin, were served fresh soft rolls with lobster butter and an amuse bouche celebrating the chickpea and finished with the single origin Peruvian chocolate and complimentary black sesame cookies and cream bonbons. Everything was delicious! Service was very attentive. The staff are all students and are happy to talk about their studies and fields of specialty. This is a very special dining experience and prices reflect that. Advance reservations are necessary- although there is a limited menu available at the bar for walk ins

We had a wonderful dining experience tonight at American Bounty Restaurant. Our servers Yunwah and Wes really helped make our meal extra special. The food was exceptional at every level. The presentation, the care, the taste and we even were seated at Table 40, which was right adjacent to the kitchen so we got to experience all the excitement of a working/teaching kitchen as well. My husband and I actually traded seats at dessert so we both could experience meal preparation at its finest. We enjoyed the Spring Onion Tart, Caesar salad, Scallops special and I even had the Mushroom, Leek and Kale Pot Pie. Something I would never order ... and it was so good. The delicious pie crust and flavoring of the veggies were so fresh and tasty. Dessert was MILK CHOCOLATE CREAM Peanut Praline, Candied Cornflakes, Popcorn Ice Cream. Incredible. I even got to select the coffee I wanted. What a nice touch for a coffee lover. I picked -Roast Arrosto Scuro, Columbia and Peru, Italian Dark Roast Such a great meal and dining experience. Thank you to The CIA, Yunwah and Wes.

CIA was such a delight. We lucked out and were on campus during their graduation day. Seeing so many smiling faces, and proud families, was so nice. The campus is opulent. CIA does not cut corners with their landscaping, flowers, fountains, and decor. CIA's restaurants are top notch. You will have many options, but..... YOU BETTER MAKE A RESERVATION! Since graduates had priority to the restaurants, we were able to dine at their walk-in, American Bounty Tavern restaurant, which did not disappoint. We started with, probably, the best rolls I have ever had! The Parker House Rolls, with house-made butter, were sweet, fluffy, and drizzled with a hint of sea salt. TRY THEM!!! Every entree was exquisite. The salmon was perfectly cooked and was accompanied with potatoes & asparagus. The mac & cheese was a large portion and the crumbled top layer made this dish so enjoyable. Even the grilled chicken salad was on another level. Large portion and well seasoned chicken. After our meal, we walked right next door and enjoyed CIA's Apple Pie Bakery. Of course, I purchased their famous apple pie and it was DELICIOUS! Please, order one to go and enjoy the blissful ride that this pie will bring. If you're a Yelper, CIA is the place to dine. You will experience food at Michelin levels and see future chefs that all of us might be Yelping.

American Bounty Restaurant is one of the Culinary Institute's dinner restaurant so it is run entirely by students. That is, the culinary students run the front house and back house so they're waiting and cooking for you which is really cool. The downside of this is that the dishes can be super hit or miss based on who you happen to have cooking your meal, etc. but it is a really cool concept and a great way for these students to get experience. The students are all super friendly, and this is easily the most attentive service I've ever had. They start you off with a muse and some bread with butter. For the night I came in, the muse was Turkey sausage with chili jam and jalapeño. It was surprisingly refreshing and sweet, not spicy at all which was a great way to start the meal. The bread was absolutely incredibly, so light and fluffy with salt on top - we couldn't get enough. For appetizers, we shared the crab cakes. These were the star of the meal. Absolutely delicious crab cakes, a little small for the price, but the flavor was so good, the crab meat is so fresh, everything is just right. For the main, I ordered the Port Braised Short Rib. The short rib itself was great, flavorful, and tender. The rest of the dish didn't work so well together for me. The polenta wasn't great, the onion rings were tasty, but a bit heavy to pair with short rib. And the tomatoes and onions surrounding it were strange choices for me. Overall still a good dish, but given the price point it was just decent. My family ordered the clam chowder, lamb chops, and steak for themselves. They all felt similarly to how I did, it was good but definitely not the best in the area and very expensive for the quality. We shared two desserts - a very fancy version of banana pudding and an espresso mousse dessert. Both were delicious, I loved the banana pudding the most. It came with like a brûléed sort of banana which was super delicious and the whole dish was perfect. Espresso was also very good. Only problem, which was a common theme of the night, was the price. Overall, good food and incredible service - just a pretty steep price relative to other restaurants in the area and the quality.

We found the CIA restaurants on Yelp! on our way to the FDR Presidential library. The CIA campus is large, lush, and green. We didn't have a reservation so were seated in the Tavern with a limited menu. The menu was just what we needed. The food was very well prepared, presented, and tasted savory.

The foods were amazing! Ambience is very intimate & classic. The service was impeccable, however the foods did take a while to come out. Overall, would totally recommend if you're in the area!

We had a most enjoyable lunch here amid a wonderful dining experience at the CIA. We made a reservation (necessary), arrived early and were immediately seated. The dining area is lovely and spacious. We were seated in an area which gave us a view of the kitchen, the pastry crew at work in the foreground with the hot dish preparation in the rear. Great fun to observe! It is CIA student-prepared, of course, and student-served. That said, dining can be a bit of a quirky experience; it's a learning process. Our server was friendly and attentive though he mistakenly presented us with a dessert menu before we were served our main dish. Like we said, quirky but not disagreeable at all. He was most apologetic, and we cheerfully assured him that looking at a dessert menu is never a chore. Our food was excellent. The sautéed salmon was delicious, moist and beautifully charred on the bottom. The seasoned rice accompaniment was just right. We relished the fresh heirloom tomato and cucumber salad, and the pea soup was filled with rich and thick pea flavor. The Vanilla Bean Creme Brûlée was meltingly good (and we watched it being prepared), and the key lime pie actually tasted like lime (not like so many of the key limes we're tried). We were very satisfied. We were never rushed. The maitre'd was polished and engaging. Our server forgot some spoons at one point, not a big deal, and seemed to appreciate a little casual conversation. He was kind of nervous, but why not? Was it all flawless? Not at all, but it was a delightful experience overall, and we will eagerly return. (One note: no tipping allowed, but 20% is added to the bill to help with student expenses. We have no issue with that). As you leave there's a nifty gift shop named for the late NYTimes critic Craig Claiborne and a station where a young man offers all sorts of information about the CIA and its gorgeous campus (at one time the site of a Jesuit monastery). Really, you owe it to yourself to give it a try. And if you aren't crazy about the American Bounty menu please know there is an Italian restaurant, a French restaurant and a casual buffet-like restaurant, maybe more. There's a lot to do and enjoy here.

We went here during our lunch break while spending the day at the FDR Site up the road. The bread was very good, but had too much salt for my taste. The salad didn't have much flavor. I had the cioppino and my husband had the lamb (they were out of his first two choices) and they were both very tasty. The s'mores dessert was very good. Our server was a senior and she did a very nice job. She was friendly and professional. I had so many questions about their curriculum, the students, etc. it would have been nice to have a handout for those who are interested.

When we arrived they checked our reservation and sat us promptly. We were greeted by our server who seemed very uncomfortable. He was kind and polite and was proper in his greetings and care throughout our meal but offered no suggestions or explanations of the menu or of the food served. That being said... Each morsel of food was exceptional. Our cocktails were surprisingly delicious. The King TutHillTown Maple Rye was on point and the Apple Cider Ginger Margarita was exceptional; Garnished with a delicious slice of candied ginger as a surprise ending. The Octopus starter was very flavorful and the tenderness was splendid. The pan fried eggplant was yummy and an adequate vegetarian option. The Pork Porterhouse was moist and yet had a scrumptious crispy exterior flair, seasoned to perfection. The apple tart for dessert was bland although looked lovely. Might give this another try when the weather is nicer.

First time visiting the CIA and the American Bounty restaurant. The surrounding campus was very beautiful, with a view of the Hudson river. We were seated promptly and our student server was very friendly and helpful. We had the Hudson Valley Caramelized Apple salad and the Mussels & Frites. The salad was quite unique and colorful. There apple cider vinaigrette was good and on the sour side. Overall the salad was very refreshing. The mussels were cooked in a creamy saffron wine sauce with delicious fries soaking up the flavors. This dish was the highlight of our lunch. However there were quite a lot of bad mussels that tasted off-putting as well smelled rotten. I had to smell every one before I took a bite. Not acceptable. Plus there was a bit of grit in the mussels. The mussels appetizer flavors sort of overpowered my wife's lobster risotto dish. NO fresh shaved truffles but bits of bottled preserved truffles. The risotto was semi cooked, not al dente. The leftover we brought home did taste better later that night. Mild and subtle flavors of the wine and lobster came thru. My pan roasted duck was disappointing. The skin was slightly crispy but mostly rubbery, undercooked. Meat was slightly tough had some gristle. Plus the cranberry orange chutney was all SOUR, with no hint of sweetness. I love my duck and lamb with a SWEET cherry or orange sauce. This is classically paired well with gamey meats. I've been to the FCI restaurant L'Ecole in NYC many years ago and had many pleasant experiences. I decide to try out the CIA because I find many restaurants around the area serving lackluster over priced food. Try as they might to decorate the food, and the ambiance, great flavors are what counts. If you're going to innovate make sure the flavors are great, otherwise stick to the classics, and do it very well. As a home cook I can cook better than most restaurant chefs.

Everyone knows what they Culinary Institute of America is. You know that there will be some tremendous dishes that are prepared very well. When it is good, it is excellent. I am removing one star to get your attention. You must always remember that everyone here is a student. When the food is badly prepared, you can be in for a rude awakening. We ordered four lunches. Three were great. The lamb chops, however, were a major problem. First, they were served almost raw. A simple test with a food thermometer would have prevented that. If I had eaten them, I would be at risk for a food borne illness. Second, when served, the tendons were still in the chops. That never should have happened. Ever. Third, when they reheated the chops, they clearly just put it under the flame. The outside was burnt and the inside was still raw. Just bad. Let me say that I will go back. The other dishes were fantastic. But, watch out. These are still students.

One of the most amazing experience ive had. I heard a lot about CIA from friends who once considered to become an aspiring chef. I was fortunate enough to have found a Friday lunch reservation for this place that was prebooked over a months in advance. As I walked in, i was greeted by many friendly waiter and wAitresses. I may have cross pathed with a future famous chef. We really wanted the full experience so we started off with 5 appetizers to share. Then, we ordered 4 entrees. For drinks, the beer was a must get knowing they have a brewery there. The asparagus soup was refreshing, the octopus was amazing, and the Thai mussels was sooooo good that I wanted to drink the soup. The handmade gnocchis were to die for. Lastly, I asked for more orders of their delicious bread. Tequila salmon was a past because it reminds me of smoked salmon and not sure if it's really worth it. Now to the entree, everything was delicious. At one point we thought the beef may have been a little tough, but it was good. Creme brûlée is a must get ! The chocolate dessert was satisfying as well. I would love to come back at least once a month to try all that CIA has to offer.

Service was great and very professional as expected by a restaurant in a culinary school. The restaurant itself was clean and orderly. There was a 30 person banquet while we were there and our food/drinks still took a good amount of time. All of the food was delicious. The only complaint would be that the lamb chops were partly raw. Highlights: chicken schnitzel and potato gnocchi Would definitely recommend if you are looking for a fancy American restaurant.

Dining here is so much more than eating, it's a unique experience. I've been here previously for business dinners and had the opportunity a couple of years ago to bring my wife. Last night, it was a family dinner. The CIA campus is beautiful. The entire restaurant is run by students. The food here is well prepared, the service outstanding. It better be, grades depend on it! After ordering drinks, a couple of plates with homemade potato chips and a dill cream are served. A few of us had wine, I chose one of the beers brewed on campus, a delicious IPA. For my entree, I went with the strip steak over a bed of creamed spinach. Presentation and the dish was outstanding! For dessert, my wife and I shared one of my favorites...creme brûlée! Wow! One of the best I've had. Getting reservations can be tough here so you need to plan in advance. If you have the chance to come here though, you will certainly be happy you did!

I visited this restaurant on a Thursday for lunch for my sister's birthday at noon. It was my first time and I was not disappointed at all. Everything was so delicious. From the drinks to the appetizers and the main course. Highlights: shrimp and grits, pork belly and grilled octopus all were phenomenal. For entrees we had the short rib and the lamb chops. Flavors on point, meat was so tender it melted in your mouth. I definitely want to come back. Shout out to our server Eduardo. He set the perfect example of great customer service. My experience was extremely memorable.

Last month my companion and I did a restaurant tour of three of the restaurants (app at one, dinner at another, dessert at yet another) and with it came a $25 voucher towards your next visit. We had been trying for weeks to get something at this restaurant but nothing was available until I called the day of and they had a cancellation. Since it's a 90 minute drive from me we left very early and got there an hour before our reservation. We were very thankful that they seated us right away but were quite confused as a bunch of other tables never got seated and this place always has no reservations available. We started with a couple of glasses of wine but they took some time to come because we were told there was only one bartender. We enjoyed their delicious Parker rolls, our two appetizers and just before our meals arrived we ordered two more glasses of wine. We waited a couple of minutes then began to eat while we waited for our drinks but they never arrived. Our food was all very good and we even asked if they can do a side of their hash for our meal and they were very nice to do so. Our waiter was very kind and very apologetic about us not receiving our drinks. The food these students put out is extremely well executed and the location of this place is stunning and totally worth the drive. We still have one other $25 voucher to use and may try out another place, if we can get a reservation.

One of the best dining experiences I've ever had from beginning to end. The staff was very knowledgeable and friendly and environment was beautiful. The food was unbelievably delicious! I went with sister and we both agreed that we have to try all of the restaurants at the CIA

I booked the table over a month ago, as many restaurants were closed for July 4th. They gave us a great table with a view of the kitchen. It was like a show. The whole campus and building are interesting and pretty to walk around, if you are a foodie. Parking was very easy on the back side of the campus. Service was great. The crawfish appetizer was underwhelming. It tasted like a pakora on the outside and the inside tasted gooey and undercooked. We did not finish it. They gave us a refund on our check, bc we didn't really like it. That was nice of them. Hudson Duck was delicious, the local speciality. Fish of the Day was also great, with spicy corn pudding and mixed veggies. Dessert was fantastic - Deconstructed S'mores with chocolate chip ice cream, Oreo crumbs, and a big chocolate tart with marshmallow topping. Paired with raspberry sauce. Cocktails had a coconut water theme.

We came here on a Friday night for a great meal. We ordered the Branzino and the Filet Mignon for our main meal. We had the baby octopus and the Georgia salad for our appetizer. The service was excellent and the food was superb.

We've always wanted to eat here... They reopened on May 25, and somehow we managed to snag a lunch reservation the first Friday that they were open.   Friday of Memorial Day weekend, no less.   Before you even get to the restaurant, they check when you first drive onto campus to make sure you have a reservation. Right now, only those with restaurant reservations can visit the campus.    They check again when you walk into the building, and also do a temperature check.  Masks were mandatory when we visited.   The restaurant was clean, and tables were well spaced out.   The instructors oversee, but the students do everything from front of house, to the cooking, to waiting tables, etc...   Our waiter Max was amazing!  Very friendly, and helpful.  Very personable.   He was so good, after the meal, I asked to speak to his instructor, so I could tell him personally how great Max was.   Before lunch even started, they brought us 6 mini rolls, with melted butter and crystalized salt on top.   Yeasty and delicious.   We had 2 apiece and took the last two with us. They were just as good later.   We started with the lamb empanadas with a frisee' salad, and a delicious salsa.   The salsa was very flavorful, and not spicy.  The lamb was so flavorful, tender, and not gamey at all.   My partner said she will never look at another empanada the same.     For the main course, we each had a different preparation of duck.   She had the duck breast in a fruit sauce, and I had the duck confit, duck cured in it's own fat!  It came with a  pea puree that was so creamy and delicious...    We had a small taste of each other's dish, and we agreed.   We both liked hers a bit better, as it was more tender, but OMG, the confit had such complex flavors from the curing.   Still extremely good.   For dessert, she went simple.   A creamsicle ice cream float.   She enjoyed it very much.    I was going to have the espresso marscapone mousse cake, but because I am in recovery, if I ever have a question, I ask about alcohol content.   I'm glad I did, as I was told that the mousse cake was made with amaretto.   That made it a "no" for me.  (It really should say that on the menu, and we did mention that to Max.). Instead, I had the "S'mores" chocolate cream cake, with meringue on top, salted caramel ice cream, and a banana foam.   The cake was so very rich, the ice cream was delicious, and the foam was also creamy and delicious.   Lunch for both of us came out to about $125 out the door.    Very reasonable.  The students are not allowed to accept tips, so they add a service charge to the final check to help pay for their program.   If you want, you can also add $10 on top of that for the school's scholarship fund.   I did that no problem at all.   We have another reservation in a couple of weeks to "Bocuse", their French Bistro.   We can't wait.   Thanks for an awesome meal!!

We went here for my wife's birthday with another couple, and, while the food was good, the service destroyed the evening. It took talking to three different servers to get a manhattan, dishes constantly were served to the wrong person. I ordered a glass of wine and it took 20 minutes to get it. Finally, when we got the bill, I tried to pay half cash and half card. They came back and put the entire check on the card and brought the cash back. No one could explain what was going on but I found out from a server that they are card only (I should have been told earlier). I've been at all of the restaurants here and, while this is an aberration, it turned a great evening sour. Overall the food was good, but the special dessert was inedible (I went home and had some ice cream to get the taste out)

This was our first time back since 2017 and we were very happy with the ambiance, food, and service. Reservations on the weekend are pretty hard to come by so make sure you book well in advance. The students are very attentive and you can tell that they are trying very hard to ensure that they do not miss a thing. Overall, this hit the marks from every standpoint and we will definitely be back very soon to try The Bocuse. FYI: The parker house rolls are simply the best - fluffly, buttery, and fresh from the oven hot. Be sure to snatch one! Some highlights: 1. Brisket flatbread: Tender brisket layered directly on a baked naan and then topped with fontina and parmesan, and accented with a drizzle of russian dressing. Savory, tender, and crisp with a touch of creaminess. 2. Gumbo: Very solid with a very well-seasoned roux and filled with Tasso ham, andouille sausage and chicken. Very solid. 3. Mushroom risotto: Tender, aromatic risotto accented with mushroom slices. It's light yet still savory and comforting. 4. Short-rib: LOVED this. Fork tender short rib with creamy chevre polenta in a savory port jus, topped with crispy fried onions. The perfect balance of textures and flavors. 5. Lamb chops: Tender and nicely seasoned lamb chops without the hint of gaminess. It is served with a sautéed succotash filled with kale, edamame, and peas, along with a sherry-based drizzle. 6. Pork porterhouse: This was the only dish that was just okay. The pork was a little on the dry side but the jus and roasted rosemary potatoes were amazing. 7. Warm Apple tart: This was THE best dessert I have had in a long time with a perfectly crispy and flaky pastry shell and thin-sliced apples topped with a caramel drizzle and ice cream. Simply sublime and has definitely raised the bar for future tarts. 8. Espresso mascarpone mousse cake: This was a very solid coffee and chocolate mousse cake in a cylinder shape topped with meringue and cacao nibs, accompanied with a mandarin orange drizzle. It tasted just as anticipated and was good but nowhere near as amazing as the apple tart.

This restaurant is located inside the Fame CIA Culinary school. The staff are students and the Executive and Pastry Chef are instructors. The students get to learn vauable skills in the restaurant industry. This is upscale fine dining at a reasonable price. We had a delicious lunch of Fried Quail, Gnocchi, Red Snapper, Duck and Creme Brulee. The restaurants are only open when school is in session. Tipping is not allowed but a service charge is added to bill and it goes towards the students education costs

8pm reservation. Was seated after 8:15pm. I guess due to seating 2 other groups with no reservations made. Makes perfect sense, save yourself the trouble and the money. Food was okay and but our server was nice.....

It has been years since the last time I ate here, but it might even be better than I remembered.  We had a reservation for two @11:30 which is right when they open up on Saturdays.  Service was impeccable, with exquisite attention to detail at every step of our meal.  We split a nice Spring Garlic-Potato Soup--which they went to the trouble to put in two separate bowls for us because they want to ensure that the presentation of each dish is a 10/10.  It may have been one of the best soups I've ever had.  For our main courses we enjoyed the Sautéed King Salmon and the Sautéed Cod. The presentation of the dishes were pristine, and they tasted even better than they looked, if that's possible.  Although the experience is a bit pricey, you will not walk away from the meal feeling that it wasn't worth the expense. Bill:  Two main courses, one beer, an appetizer was $88 (which also includes a 20% surcharge that goes back to the educational aspect of the operation).  In addition to presenting us with the bill we were each given a bite size blueberry muffin/tart as well as an individually wrapped caramel--a very nice touch! Under the radar highlight: The bread that they serve while you're waiting for your food is out of this world. What else is unique? If you're fortunate enough to sit in the area that overlooks a small courtyard type area, you'll also notice that they have a wall of the kitchen that is solid glass which allows you to look in and see the magic that goes into preparing these delectable dishes.

Not the experience it used to be. The waitress was inattentive got our drink orders wrong, never asked if we wanted a second round until we got her attention. Zero personality as of waitressing was beneath her. There used to be dining room supervision. Not anymore. Dinner for four and the servers got all four dinners placed incorrectly. The food was mediocre. Crawfish fritters tasted like Buffalo dough. Pheasant pot pie was average. Pork loin was ordered medium but served rare. It's not worth the money. After a dozen visits I won't be back

the campus is beautiful. the students gave attentive service. and the food was very good. if you're going there just expecting a five star experience you're missing the point that these students are learning and your patronage is contributing to the future of many restaurants

During our fun and delicious visit to The Culinary Institute of America, we went to have lunch at this restaurant. We got a table by the window, close to their kitchen. When I tried to peak at the kitchen from afar, the Maître d'Instructor came over with a smile and told me to go take a closer look. So I walked over and got a quick but a good look at all the chefs and chefs-to-be at work. So cool! Just as all the other restaurants here at the CIA, all the staffs are the actual students, and instructors helping them to do their best. For appetizer, we ordered PEI Musselsto share. Since it was an appetizer item, I expected this dish to be rather small in portion, but it was nice and big! It was enough to share among the three of us, in fact, this could have been someone's main dish. And it was quite delicious, really nice start of our lunch... For main, we ordered Sautéed Duck Breast, Roasted Lamb Chops, and Pan-Seared Striped Bass. The lamb was more rare than medium-rare, a bit too rare for me...other than that, everything else was tasty, high quality, and carefully prepared. We enjoyed them all. We also had Buttermilk Panna Cotta and Lemon-Blueberry Napoleon for desserts. The Napoleon was hard to eat, phyllo was a bit too hard, so, when we tried to cut into it, the beautiful layers got all squished before phyllo giving out and break off. But, the flavor of both desserts were excellent. It was a very pleasant lunch, the student server took a really good care of us, he was friendly, professional and courteous. It was interesting and kind of fun to watch Maître d'Instructor watching everyone like a hawk and make sure the student staffs are doing their job right, and doing it well, keeping everyone on point. I think our server gave us a great and thoughtful service. I am glad we got to experience this restaurant with great American food and service! hooray to the CIA students and professors!

We came to American Bounty for a special dinner during our mini honeymoon in the Hyde Park Area. Our dinner was outstanding from start to finish. We started with an appetizer of mushroom risotto. It was just the right amount of creamy with soft notes of tarragon. For our main courses, we chose the pan seared salmon and the port braised short ribs. The salmon was accompanied with toasted barley, pickled fennel and orange-fennel purée. I loved how my salmon was perfectly cooked, but still had a nice crispness on the outside. My husband's short ribs were accompanied with goat cheese and thyme grits, roasted root vegetables, and fried onions. He would've licked that plate clean if we were home. And lastly for dessert, we ordered the vanilla bean creme brûlée and the s'mores chocolate tart. Both desserts were to die for. My creme brûlée was crowned with berries and a coconut tuile, and hands down was one of the best creme brûlées I've ever had. My husband's s'mores tart had a nice toasted meringue on top, and was just the right amount of sweetness. If you have a special occasion, this is the place to go. Just be sure to make a reservation, as they do book up fast.

Great place to go for a delicious dinner and good service! Our waiter was so nice and you could tell they all really want to do a good job. The food was phenomenal. We had tried

Wow. What a magical experience visiting CIA and dining at American Bounty. Celebrating out anniversary in Rhinebeck area, we decided to check out CIA. Before dining, we took the tour of facilities - hosted by current students - which was quite interesting. Learned a lot about the school and students, observed chefs in classes and overall very impressed with both the curriculum and the rigor expected of CIA graduates. Moving on to the dinner. We had a 6pm reservation at American Bounty as the menu resonated with us more than French or Italian restaurants. Focus is definitely on local ingredients and farm to table approach. Restaurant itself was stunning - spacious and airy, bright thanks to huge windows and with views of the kitchen (especially desert stations). Service was outstanding. Restaurant is fully staffed by students (both back and front of the house), but they were professionals. Our waitress was very knowledgeable and super helpful. Although she was under 21 (hence no beer recommendations), she was great at wine suggestions and knew the menu thoroughly. Drinks were great - excellent range of local beers, wines and spirits. I tried a sour ale with chilli peppers that is brewed at CIA and was wonderfully surprised by complex yet refreshing flavor. We also had some local white wines which were excellent, and a desert ice wine which blew my socks off. But the star here is food. From presentation to flavor matching to execution - pure perfection. - pigs head cut on a hoe cake - absolutely delicious, great savory flavors combined with some pickled and sweet, and balanced off by fresh bean salad - 5/5 - gnocchi with shrimp in spring pea sauce - fresh, light, delicious. Sauce was perfect and complex flavors of peas and chive and other greens was nicely balanced - 5/5 - Octopus on black rice - octopus was perfectly cooked. I'd take 1 point off for the black rice as it lacked flavor complexity and needed something else to kick it up a bit. it not for rice, it would have been a great dish - 4/5 - Duck breast - I love duck and order it whenever possible. This one was perfection. Served on a bed of wheat berries with shredded duck mixed in and a beautiful sweet rhubarb sauce - perfect cook with perfect sides - 5/5 Finally, I'd be amiss not to mention desert. Both deserts were simply perfect. We had expresso mousse and a chocolate tart - and simply put they were best deserts we've ever had. From presentation to flavor - pure perfection. Different textures (crunchy, creamy, frozen), different tastes (sweet and rich, cooled by fruity sour gelato, etc). Even if you are full - get a desert - it's worth it. Overall - amazing dining experience. Super impressed by talent of chef students here.

Generally very nice experience. Variety of food, with average portions. Students make up the staff, so service varies. Last time computed bill incorrectly, but fixed it when we pointed it out.

Wouldn't recommend. Server was inattentive. We had to ask for the complimentary bread after waiting for quite a while and for water refills continually throughout dinner. Very good: The drinks, homemade bread and butter. We should have stopped there. Good: Skillet mac & cheese. Not good: the remaining appetizer, 3 meals, dessert and coffee. I originally ordered the Lobster Pot Pie, which I had to send back without eating one bite. It consisted of 1/4 cup of broth, one​ small piece of lobster, a few peas and a few teeny tiny squares of carrots and potato. No leeks. They kept trying to tell me it's 'usually in a smaller crock' but that makes no difference. A 1/4 cup of broth, one​ small piece of lobster, with 2 tablespoons of teeny tiny vegetable squares is a rip-off no matter what it's served it. I kept putting my fork through the puff pastry and coming up with nothing on my fork. I asked our server "does this look right to you?" and she said yes. You're basically paying $36 for puff pastry. I then ordered the filet mignon, which was cooked to order but completely unseasoned. Salt and pepper would have elevated it. The "warm potato salad" underneath the filet was undercooked squares of potato and some chewy pink things (ham??). It was not good. At this point, I just could not complain anymore. It was embarrassing. My husband's crawfish beignets weren't very good, dry and served without the creme fraiche (which we realized later). His dinner of duck was unimpressive, also lacking in basic seasonings. Also - there is no salt and pepper on the tables. What is that about? Do they incorrectly think they've seasoned everything properly so there is no need for salt & pepper on the tables? Ridiculous. Let your patrons have access to salt & pepper. We split key lime pie for dessert. It was fine. Nothing special. But my husband ordered cappuccino with dessert and that came out 10 minutes after the pie. And it was lukewarm at best. The LEAST of our issues was when I made the reservation, I mentioned dinner was a special occasion, a birthday celebration. When the restaurant called to confirm the reservation 2 days prior, they mentioned that they knew it was a special occasion, a birthday celebration. However, nothing special was done by American Bounty so I'm not sure why they even bother to ask. I can forgive the bad service as she was just learning. I cannot forgive the very bad and very expensive food. Given all these 5-star reviews, I'd say we went when the wrong kitchen staff was learning. We were so looking forward to going to the CIA for a birthday dinner and it really ruined our trip that we spent so much money on crappy food. 100% would not go back.

The first time we dined at the Culinary Institute we fell in love with the area. Last year we went to the French restaurant, man it was spot on. From the food to the wait staff, everyone was on point. Our visit last week to American Bounty Restaurant was not a 5 star experience. My wife and I pull into the parking garage of the beautiful campus. We're anticipating the American Bounty Restaurant to be just that, a menu driven by root vegetables and farm based proteins. First we ordered some OUTRAGEOUS cocktails! Just sticking with the fall theme using bourbon, yummy. Next a homemade bread pan was brought to our table. Warm, buttery things of oven lovin' goodness. Mmmm mm! The acorn squash rings had me second guessing the starter. The squash was fried correctly, just hard to chew. It was placed on some yucky sauce that actually made me say yuck out loud. Everything was brought full circle once the ox tail was brought to me. This was a nice dish and had lots of flavor. I ordered for my main dish Pheasant & Dumplings. The dumplings were "weird" but the protein was cooked perfectly. Another flavorful dish. The true rock star of the night was my pumpkin panna cotta. More fall American flavors, this dessert had amazing flavors, rock star! So it seems the meal was kick ass, why knock off a star? The wait staff. It seemed they were in a fog. I understand they have to work the front of the house if they're studying to work in the kitchen. I don't care. Your job when I show up for dinner is to wait on my table. That's it. Don't make me get up after 10 minutes and look for water refills. Ah, these kids have a very expensive education to pay for. I'll cut them some slack. Everything was good, a solid 4 star American meal being served at the American Bounty Restaurant.

Good experience to go and try some food from the culinary institute. Some of the food I had was fantastic and other parts were to be desired. I have heard that is pretty standard at the CIA places from talking with some friends who have also went. Service was quite good but the drinks took a little bit to get sent out. For how hard it is to get a reservation I would have guessed the food was a lot better than what I got. I think I was just too hyped up before I went in and my standards were high

Our first experience with dinner @ the Culinary Institute - American Bounty Restaurant. We had the private room - of course that comes with a min spend of $500, which wasn't too hard with 8 people. Overall service was good but food portions were small. Food and service from soon to be graduates of the CIA... Fresh baked bread was good... Appetizers: Spring greens ravioli, scallops, Foie Gras, braised lamb shoulder, spring pea soup, Green garlic soup, Artichoke and Frisee salad Main dishes: Bison tenderloin - overcooked! requested medium and got well done and another asked for medium and got medium rare Lobster - 3 orders Duck breast Bershire Pork Red snapper - heard this was good sides: Brussel sprouts...didn't find the bacon! Asparagus with hollandaise sauce dessert: vanilla bean cheesecake lemon meringue tart grasshopper brownie We also asked to get a tour of the kitchen and we did, which was nice of them. Overall good experience but $$$ and meat needs to be cooked to the correct temperature.

It is always a treat to dine at one of CIA's restaurants and we were lucky to score a reservation for Saturday evening to celebrate our anniversary. Our 13-year-old came with us because we love travelling with him, he is a great sport and a huge foodie. The front desk asked us if we were there for a special occasion and upon finding out, brought us complimentary Prosecco. For starters, we shared scallop crudo, lamb tartare, chicken pate, smoked onion soup and crab cake. Our son enjoyed everything except for the pate as this is something that he in general has not yet acquired taste for. For mains, we got chicken and steak. Both meats were succulent and delicious. We had no room for dessert, which means, we shall be back!