Bocuse


1946 Campus Dr. @ Roth Hall
Hyde Park, NY 12538

Will return, for the kids.

I rarely give a five star rating and this one, ran by the kids caught my fancy @ CIA. We were lucky, secured a table without a reservation – even on an open house day.

Thanks, perhaps to February blues.

It’s a crispy blue sky day. Cold – 25 degrees – but brilliant.

Out of three restaurants, this one hosed in Roth Hall ranks on top and is the last rotation before graduating. So the skills are better and the kids are clearly excited, which makes the  
atmosphere so much nicer and genuine. They’re wide eyed to welcome their next stage and couldn’t wait.

The decoration is bright and modern, quiet. Thin stem glasses: Riesling and Cape Rosé are good. Two kinds of bread – the sour dough bread is substantial – are delicious, so is the room temperature butter ok fess up: I only ask for it again once -:)

They’ve a small brewery on site @ the Student Common and the WIT draft beer is pretty good: light and delicious. The curly celery is done with slicer and soaked in the ice water (hope I remember it right …).

They served two lightly cooked physalis (also known as the Cape Gooseberry) in with the octopus. The high heat left a brown spot on the berry – not sure sure for the extra step, it tastes as raw. I first had it at a friend’s home on Long Island about a decade ago, wild. She picked. We looked. And I tried. Guess I was lucky that it wasn’t poisonous.

Their winter prix fixe menu runs till March 13. Make a reservation and go.


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