The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
|Prairie Whale, in Great Barrington, for a new farm-to-table hangout.||Terrapin, in Rhinebeck, offers astonishing variety and value in a glittering setting.||Table Six, in Lenox, features a changing prix fixe meal in the refurbished Kemble Inn.|
Bocuse Restaurant at the Culinary Institute of America - Hyde Park, New York
The Bocuse Restaurant is The Culinary Institute’s version of Chez Bocuse, a $3 million classroom, where students learn what it would be like to cook and serve in a French restaurant with aspirations to Michelin stars. But the fare placed on your table is not a slavish tribute to classic French recipes. Helped along by contemporary kitchen innovations like sous vide and dry ice machines, it’s more like Star Wars meets Escoffier. The meal preface is an amuse bouche, a tidbit to “amuse the mouth”—in this case a postage stamp-sized ravioli in truffle sauce. The main courses are tiny, displayed like origami on hubcap-sized plates. The Dungeness crab or “Dormeu” ($9) which proved to be a brick of shredded crab with flecks of avocado and orange, was as fresh as if just removed from an Alaskan fishing boat. The main course choice for this review was identified as Pintaude a l’Etue — a slow-cooked guinea hen placed on a breathtaking sauce. Chocolate and Chocolate dessert produced two chocolate pastries accompanied by Grand Marnier and delivered in a frozen thimble ($12 and worth the calories).
The Bocuse Restaurant at the Culinary Institute of America
1946 Campus Drive (Route 9), Hyde Park, NY
Open: Tuesday through Saturday
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
Closed on Sundays, Mondays and major holidays.