American Bounty

Absolutely fantastic. Everything tasted like the best version possible. The rolls are like a pretzel croissant mix with a wonderfully buttery and salty flavor. The steak was outstanding, beyond tender and perfectly seasoned. It came on a bed of warm potato salad and creamed spinach, both were delicious. The creme brulee was out of this world, I don't think I will ever have a better version of that dessert. And the lemon poppyseed cake was perfectly balanced between sweet and tart with the poached rhubarb and honey ice cream. Cannot wait to eat here again.

We enjoyed the views of the river before heading to the restaurant. We split the smoked brisket appetizer. My wife had the pork belly and scallops and I had the cioppino. We had the espresso mousse to end our meal. Everything was delicious, the staff was prompt and the dining room very comfortable. There is an added 20% to your check to support the schools scholarships and student activities. We were fine with that but it would have been nice to know ahead of time. We will still go back.

One of the restaurants at the Culinary Institute of America, serving as training ground for some of the top chefs in America. A lovely experience, from start to finish. Lovely setting, interesting and varied menu. Essentially, excellent food that is very well cooked and presented. The students serving are gracious and largely well-spoken. Portions make a filling meal, not over abundant to need "doggie bags". A clear effort was made to keep a safe environment, with masks required until seated, and a good distance between filled tables. Reservations are required. Highly recommend.