Carolina Felix

Located inside the CIA run by culinary students, the drinks, food and service was over the top. From the fall cocktail to a tuna appetizer and the duck as a main, everything was just delicious.

Sam Wolfe Connelly

I booked this place a month in advance, and I gotta say it did not disappoint. The thing that really really struck me is how the food wore its flavors on its sleeve of how it was prepared. There are too many restaurants that try and mask their cooking by adding copious amounts of oil, cheese, grease. While those factors add umami, the dishes we had- the steak and trout, were cooked impeccably. Fresh, quality, and local ingredients, perfect sears, and an unexpected medley of tastes on each plate. Everything was unique. I highly recommend checking this out for any food lover.

Maya Parmeter

I had an incredible dinner at American Bounty. Thanks to my friend who is a CIA student, we were able to get the best seats in the house and tour the kitchen after we ate! Everything I had was exceptional! The oysters were extremely fresh, the duck entree paired with a glass of Chaos Theory red wine was amazing and lastly the Dulcey Bar dessert was the perfect ending to the night. The service and atmosphere was also fantastic. If you’re looking for somewhere to go for a special occasion I can’t recommend CIA Restaurants enough!

+8

Javier Kohen

I loved this place. It's an affordable fine dining experience with very good food and a lovely atmosphere in a gorgeous campus and equally gorgeous restaurant. I would call the dishes contemporary, not particularly original compared to NYC, but definitely stand in their own. It's a student restaurant, they cook and wait the tables, so some mistakes are unavoidable, but they set the bar at fine dining and they deliver.

+8

Jaleel

Everything was very good. Students did a great job. Got a tour of the kitchen and these young people are the future.

+5

Robert B Butler

You will find FIVE-STAR dining on the campus of the Culinary Institute of America in Hyde Park, NY. The food, service, and surroundings were beyond our already high expectations. Be sure to walk through the main building, student center, and across the beautiful grounds on the banks of the Hudson River. An excellent experience. Interesting trivia: The Culinary Institute of America was founded in 1946, one year before the Central Intelligence Agency.

+1

K. G.

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! ❤

Chiara Chandoha

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!

+9

Scott Floughton

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.

+2

McAteer & Will Estates Keller Williams Real Estate

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!

+8

Cheryl Kastner

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.

+8

Kim Walker

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.

Paul Kelly

Knowing that students of the school are preparing and serving the food makes for an experience in which perfection is what they are working towards. Overall the staff were extremely friendly and efficient. My wife had the kimchi dumplings followed by a mushroom jambalaya and lastly the banana caramel for dessert. I had the oysters, the duck breast for my entree and the whiskey chocolate cake for desert. The oysters were delicious. The dumplings were tasty but the dumpling skin a little too thick. The duck was very good. The mushroom jambalaya wasn’t great. It had a bit of a sour aftertaste to it which we didn’t care for. Both desserts were good.

+2

Annabelle (Anna)

- 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 !

TGO

The taste and flavor are that of a disillusioned and uninspired chef. Service is good but majority of the food was disappointing. From their obsession with salting everything from sprinkle of coarse salt on perfectly made dinner rolls to heavy handed salting of the fish. Flavors were meh and unexciting. Seriously you are supposed to be at the Mecca of culinary experiment’s—do better. It appeared that the students preparing the meals had no oversight.

+2