The Chefs Palette

I had fresh catch of the day with couscous. It was the one of the best meals I have ever had. The appetizer was a fresh cheese and eggplant and pickled root veggies and dessert was flourless chocolate cake and vanilla ice cream. My husband wanted the black bean soup and was disappointed they had run out, so he also got the cheese plate. For a main dish he had steak frites. He liked it but was expecting more of a standard French bistro presentation. For dessert he had cookie and mini milkshake. We ordered cappuccinos and they were nothing special. Service was slow and spotty but it was 2^nd day of new semester. One of the reviews said no tipping, but everyone seemed to give the servers cash on the side and so we did as well, it seemed to be expected. The Chef was very personable and couldn’t have been nicer. We were impressed with the quality and the price. Our only complaint was the room was very loud nd conversation was difficult.

Very fine dining with no attitude. Extremely good value and no tipping allowed. Sweetest most congenial staff who bend over backwards to make the experience perfect. Menu changes often but tonight we had short ribs tapas and crab cakes first course, pistachio crusted mahi mahi, flat iron steak and Asian inspired chicken breast for the entrees with lava cake, cheese cake and bread pudding for desserts. The steak was melt in your mouth delicious, the chicken breast was moist, the sauce was perfect and the veggies were great. It was a delicious meal with value to boot. Dining room was quiet no rush no hectic pace. This is a culinary school restaurant and everyone is on the ball. You can watch your meal being very carefully prepared. Warning, at this moment they are waiting for their liquor license.

First off, there are also Unilocal reviews for the same under «Culinary Institute Chef’s Palette» which may be viewed at: http:
. As it is somewhat of a duplicate and the word «Chefs» should actually be «Chef’s», as in plural possessive, the two should most likely be merged, a matter of which I had reported.
Be that as it may, Chef’s Palette is a really great place to eat. It’s where the students of the International Culinary Institute under the supervision of master teaching chefs do the cooking and serving, sporting off their talents and showing you what they can do. And, I must say they really are most talented group and prove it by doing an outstanding spectacular job of it.
This is probably the fifth or sixth time I’ve dined here and each time has been a not only a pleasure but a culinary treat. On my most recent occasion, thanks to an invitation from Unilocaler Jim D., I started off with two delicious pan seared crab cakes over a fresh from the cob cut corn and a chipotle aioli. For a salad and equality fine mixed green raspberry salad containing fresh raspberry, red onion, walnuts and feta cheese with a tangy to the taste raspberry vinaigrette.
For my entrée, a fresh Mahi Mahi that was perfectly grilled with a pineapple salsa and sweet potato mash sided along with a grilled asparagus. Then for dessert a nice fluffy light clean to the taste peanut butter mouse with chocolate ganache.
Overall you could ask for better, plus have the additional treat of being waited on by the students of the Culinary Institute and be able to observe these aspiring chefs at work and studying for their future culinary careers.
Restaurant operating hours are generally Thursday through Friday from 12:30 to 2:30 and from 6:00 to 8:00pm. Reservations are a must!
Bear in mind that though the Chef’s Palette of the Culinary Institute is open to the public it is not a commercial restaurant as such.

It was difficult just choosing ONE item from each course. Too bad this wasn’t a cruise or else I would have ordered many items from each course. The menu changes every 12 – 13 weeks and has awesome dishes which are very delicious. The students did a great job. For $ 20, you can’t beat that price!!! I will be back and will bring a bottle of wine!!!

IT’S NOT A DINNER, IT IS A FEAST. IT IS NOT A DINNER OUT BUT A LEARNING EXPERIENCE. We were met at the door by our host Rollyn Angela, the host with the most, he sat us down at our table after a warm welcome and a friendly smile. Our server was KATE KENNEDY who was almost new at the game of serving but to tell you she was the best and the manager — head teacher, Stephinie was great even I and Ms. Tucci learned a thing or two about serving wine and opening the bottle. We started off with the crab cakes which were fantastic, flowwed by our dinner, the short ribs that melted in your mouth, and the dessert was to die for, it was fantastuc. This was as good as a fuve star restaurant but for the price of $ 19.99. Keep in mind that tis is part of the school and this is the practice part of the learning process. They went out of their way to make us feel welcome and the manager/​master teacher was just great putting everything on a positive note There is plenty of inside parking and the place was just like being in my grandmothers kitchen. Run don’t walk to this great restaurnt plus you will be helping a student to practice what he learns. I would go back in a New York minute and I am from New Jersey not like my great MS TUCCI the toast of Brooklyn.