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Watch top chefs and students work their magic at this innovative, bistro-style restaurant in the Connecticut Culinary Institute.. In Short
This intimate dining experience is a feast for the eyes as well as the belly. From any table in the cozy, country-French dining room, patrons can peer into the glass-walled kitchen as chefs unleash their culinary prowess. Students with at least 10 months of training are responsible for the seasonal, contemporary American menu. Favorites include savory New York steak au poivre prepared with peppered dijonaise sauce, and gnochette pasta topped with seasoned ground lamb, yogurt and caramelized onions.