2/12/2013 04:36:00 PM
Culinary Institute of America Will Open The Bocuse Restaurant
There will be a sous vide machine on the premises for the first time ever, and there will also be a working pastry station for students to focus on dedicated pastry techniques. They're nixing any white tablecloths and formal table side service in favor of a more casual approach that will appeal to modern audiences. In fact, things will still happen table side, but instead of duck carving, think servers using brulee torches to burn whiskey barrels as they prepare smoked Manhattans. The 100-seat venue will feature fun design touches (look for the small, porcelain figures of Bocuse on the wall sconces) The space was designed by famed designer Adam D. Tihany, who is also the art director of the Institute. Oh, and if the decor isn't enough eye-candy, there's also some awesome views of the Hudson River. You can see the full menu here.
Labels: New York City