“ One of my favorite spots! The students run the restaurant and are so professional. It's charming to watch them learning. There is a winter prize fixe lunch of 3 courses which is an incredible deal. Everything was delicious. You can watch them making dessert if you are sitting in that part of the restaurant. Also fun to walk around the school afterwards to see students in classes. Making pastry, fresh pasta, you name it! Beautiful space! ”

“ Wonderful rotating seasonal menu student run restaurant. Please understand that it's a classroom and depending on what day they are in the semester can impact the speed of service. The ambiance is based off the classic River cafe and is moody with high ceilings so can buy a bit noisy at times. ”

“ A really unique experience! Went on a weekday, so we were able to see the students around. Beautiful campus and building. Very interesting to have the students work in the restaurant, I like that idea. Food was very good and different. ”

“ 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! ”

“ 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 ”

“ 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. ”

“ 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 ”