CIA -- Hyde Park

[Stone]

Can someone describe the restraunts at CIA? French v. Italian?

The prices seem surprisingly reasonable.

[melkor]

I haven't been to the CIA since I lived out that way, none of the meals I've had there were at all remarkable. Hopefully things have improved, I've had lunch at the Apple Pie Bakery there a few dozen times, it's always been good.

[jogoode]

I haven't been to the CIA since I lived out that way, none of the meals I've had there were at all remarkable.  Hopefully things have improved, I've had lunch at the Apple Pie Bakery there a few dozen times, it's always been good.

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I went to college near the CIA and had two unbearable meals at the American Bounty, though I have heard better things about Escoffier, its French place. I like the concept of a student-run restaurant, but think that there should be a greater discount, like at FCI in NYC. Three courses at American Bounty costs over $40 for dinner. At FCI you can get 4-course and even a 5-course dinner for $30. (The relative discount is even greater; consider the prices of comparable meals in NYC versus the Hudson Valley.) The service at the American Bounty was also unbearable. Imagine the student who hates math class but has to take it to fulfill some school requirement; CIA waiters are students fulfilling a similar requirement, and most of them would rather be anywhere but serving you.

Sorry about the rant. Avoid the American restaurant.

[Michael Ruhlman]

I take full resposibility for at least one of those shitty meals jogoode suffered--it sounds like I must have been working grill station that week; the cia should not be held responsible.

My favorite place was Escoffier because I love classic French and they did classic tableside service which almost no one does anymore and I found it very cool. In my experience, the service generally at cia is better than most places I've been to anywhere. Yes, inept at times but it's a school for crying out loud; it was always courteous thoughtful service, never a trace of attitude.

But I'd try the Italian restaurant: it's the newest, has the most comfortable room and right now the most dynamic food. In my opinion.

[Sheri-FB]

I have to admit that I very much enjoyed dinner at Caterina de Medici (obviously the Italian one), about 2 years back. Yes, the service is not up to professional standards, but these are not professional waitstaff, just students doing a shift to get a front of the house perspective (and they are fun to talk to about where they are in their coursework, the preparation of the food courses they are serving and where they are thinking of going next). Food was fresh and preparations interesting, particularly for the price. Last year I returned and tried Escoffier, and it was fine but not as enjoyable to me (its more formal in atmosphere, but no more professional in service. The mix was wrong for my taste - if I want formal French service I want it all the way professional and might as well stay in the city for that). No compliants about the food, however.

[jogoode]

I take full resposibility for at least one of those shitty meals jogoode suffered--it sounds like I must have been working grill station that week; the cia should not be held responsible.

Ha! You owe me a meal, Michael.

My favorite place was Escoffier because I love classic French and they did classic tableside service which almost no one does anymore and I found it very cool.  In my experience, the service generally at cia is better than most places I've been to anywhere.  Yes, inept at times but it's a school for crying out loud; it was always courteous thoughtful service, never a trace of attitude.

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I'm not a service snob -- shit, I'm only 23! But I just felt so awkward while a kid my age tried to force scallops off a skewer and onto my plate, finally shooting one onto the table. Can't blame the student, though. I don't know why the school made him plate at the table.

I might give one of the other restaurants a shot, but I still feel like there's better food I could get with the money -- Poughkeepsie has great Mexican food.

[Laksa]

I might give one of the other restaurants a shot, but I still feel like there's better food I could get with the money -- Poughkeepsie has great Mexican food.

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Sorry for taking this away on a tangent, which Poughkeepsie Mexican restaurants do you like?

I've always wanted to dine at the CIA restaurants, but reservations are hard to get during the holiday seasons.

[Michael Ruhlman]

jogoode, I do owe you a meal, and if you return to the cia, go to Caterina, sit at the bar, order a pizza and a glass of wine and you'll feel better. The psychotic chefs in the background make for excellent entertainment as well.

[jogoode]

jogoode, I do owe you a meal, and if you return to the cia, go to Caterina, sit at the bar, order a pizza and a glass of wine and you'll feel better.  The psychotic chefs in the background make for excellent entertainment as well.

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Send me a check that'll cover the pizza and wine, and I won't hold a grudge.

But seriously, what might account for any difference in restaurant quality between the three main CIA restaurants, if you think it's plausible that there is any at all? Why do people consistently recommend the French restaurant, and not the American? Maybe the tableside service charms them. Do students cook under the direction of a chef/professor, or does the CIA appoint some over-achiever as chef de cuisine?

[Michael Ruhlman]

I don't think there is much difference in food quality. It used to be people recommended american bounty over escoffier, so this might be fashion. Everyone now recommends Caterina because it's new, beautiful, and serves exciting food.

And every restaurant kitchen staff is headed by a chef instructor, all of whom I've found to be first rate. Some classes are good, some are less so. Some have 18 cooks, others 9. Remember that the entire staff of these restaurants changes every fourteen days, some every seven days. Think of that. Complete new front and back of the house. That ain't easy.

[jogoode]

Remember that the entire staff of these restaurants changes every fourteen days, some every seven days.  Think of that.  Complete new front and back of the house.  That ain't easy.

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That's nuts! And I assume that the staff is composed of CIA "seniors," who have limited, if any, experience in kitchens. (If you get tired of answering these questions, Michael, tell me to shut up and get your book.)

[Stone]

The criticisms of CIA East seem to mirror those of CIA West. I had two meals in Napa, and thought both were excellent. The flaws, mostly in service, were silly and unimportant. Easily covered up by scent of scotch.

That said, my niece wants to eat at CIA. I'll flip a coin betwixt French and Italian.

[Mike Pardus]

who the f--- are you calling psycotic, Ruhlman? RRRRRRR!!!! Remember, I have a picture of you with a knife and a very dangerous look on you face...the caption says"......."....something like that...

Seriously, I'm trying to push a dinner series that Michael Huynh and I have conspired on. If you guys want a GREAT meal at the CIA come to ST. Andrews Cafe on Saturday night October 2 when Micheal H and Cedric Tovar (from Django, NYC) do a French/Vietnamese dinner. The menu is theirs, the logistics mine and the cooking and table service all top notch students. The students will all be from the Global Culinary Society and will have volunteered to spend a Saturday night doing this, so you know it's a passion driven thing. We did one last spring and a great time was had by all - attendees and participants. For full details see the post in the food Adventues posting section. If this stirs up enough interest I'll post it here to.

jogoode, I do owe you a meal, and if you return to the cia, go to Caterina, sit at the bar, order a pizza and a glass of wine and you'll feel better.  The psychotic chefs in the background make for excellent entertainment as well.

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[Laksa]

Here's the link to information on Vietnamese fusion dinners at the CIA that Mike posted.

[jogoode]

Here's the link to information on Vietnamese fusion dinners at the CIA that Mike posted.

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Sounds great, Mike. Thank you!