“good service and ambiance”
“really highly recommend the duck with rhubarb, the trout, and the chocolate tart for dessert.”
“We were so pleasanly surprised that I guess we made delightful dinner guests, since the maitre'd treated us to post-dinner dessert wine.”
“Although the food is a tad expensive, it's a nice treat.”
“The selection was good, the presentation divine, the ambiance beautiful, the waitstaff cordial, and the food- delicious.”
“my favorite restaurant”
“good service and ambiance”
“L'Ecole is the best restaurant, value or otherwise.”
“We arrived 30 minutes late to our reservation, and I was worried that they might not seat us at all, but the staff was nothing but nice and welcoming!”
When our guests look at our menu, they marvel at the bounty and creativity of its items. But what they find even more amazing is each
delicious dish is being prepared by some of tomorrow's most-promising chefs: our own students.
During the last two levels of our Culinary Arts Program, students cook for restaurant patrons under the supervision of our chef-instructors. The seasonal menu changes every six weeks, as classes advance to the next level, and are designed to ensure that students use the core techniques they've learned at The French Culinary Institute. The cuisine is contemporary French, rooted in the basics and spiced with other ethnic influences. …
Great restaurant if lowered your expectations. I love the fact that the staff here are also students of culinary. It makes the experience very unique. The food is actually very good. There are obvious flaws in the prep in some of the dishes and the taste combination doesn't always come out perfect. But go with such expectation and you'll find yourself enjoying the atmosphere quite nicely. I read about this restaurant on the WhereIsCID Blog and am definitely glad I tried it.
Amazing!. One of the best complete meals I've ever had in my life. Servers were polite despite the fact that we were young and students, and gave us a seat in a window, and we were sent out a small dish gratis. Everything I had was great. I really highly recommend the duck with rhubarb, the trout, and the chocolate tart for dessert. Only complaint would be that service is a little slow, but if you're with someone you enjoy talking to, it's not a problem.
Average!. I have been there twice and i can say that the palce itself is nice.However the service and food quality is not good as you expect.
Bravo. Great food, great experience and I will be going there everytime the menu changes. I love being a part of the students training. Every six weeks or so a new class is preparing the food so it's like a new experience each time. The location is warm and I never felt rushed. a "must try" for NY at a great price.
best food, great customer service. L'ecole was a such a treat! I went a few months ago with my fiance and sister and was so impressed. I'm a serious NY diner and I love to visit new spots. L'ecole was as good as some of the more expensive restaurants in the city but for a third of the price. I ordered the cod and my sistered ordered the seabass. The fish literally melts in your mouth. Literally every course was so light and refreshing and satisfying I was in disbelief. We had a 5 star dinner (5 courses!) for under $120 for all three of us. The service is also fantastic. Get reservations early b/c they book fast. Happy eating.
Great Service, great food. We arrived 30 minutes late to our reservation, and I was worried that they might not seat us at all, but the staff was nothing but nice and welcoming! Our waitress gave great recommendations, and the food was just perfect. It was my first time trying duck and it was so delicious. Exceeded all expectations!
DESSERT was GREAT!!!!. This place definitely has the best dessert! I had the creme brulee and it was seriously the best thing I have tasted in a long time! I had tried the pork chop for my entree and that was good. I overheard at another table that the Steak is actually really good. Definitely recommend this place. Defiinitely DESSERT makes the whole thing worth it. I will definitely be returning for the dessert and I'm normally not a sweets person.
One of the best. Read all of the reviews and its easy to determine that the people who didn't enjoy L'ecole simply don't know food. The handful of people who gave it less than a great rating were looking for a place to eat goat food or chat rather than to experience the newest designs and tastes in culinary fare. This place is supervised by some of the worlds leading chefs. Granted, the food is prepared by students with limited experience but it is all done under the watchful eye of top NY chefs. I have dined at L'ecole countless times over the last decade and have only ever been elated with my meal and the service. Its NOT a place for vegans or coffee house chatters. Those folks should stick to Zen Palatte and Starbucks.
ALWAYS A GOOD VALUE. I've been going for many years--and the place has certainly changed, no doubt due to the enormous public awareness engendered by the TV Food Network, Top Chef, etc etc. Last night's dining experience was typical: a lovely room, attentive service, and tasty food on a rather ambitious, relatively inexpensive menu. The corn soup was nice and packed a wallop; the pate was also fresh and delicious. The duck was delicious, accompanied by a terrific potato gratin...and the sesame-encrusted tuna came exactly as ordered. Champagne by the glass was first-rate, and the pinot noir recommended by the waiter was a perfect foil for the duck. The sorbet was a wonderful palate-cleanser....and the desserts-----dense chocolate cake and the cheesecake were perfectly un-sweet. A return visit soon is definitely in order.
Students at the French Culinary Institute prepare seasonal lunch and dinner menus with French flair.. There are no celebrity chef egos to be found at this restaurant, as Institute students helm the kitchen. Prix fixe options anchor the menu, and a la carte dining is available only at lunch. For dinner, guests must choose between a four-course or five-course menu. The dishes are classic French without being stuffy, and incorporate other ethnic cuisines taught at the Institute. Offerings might include country pate, spring pea soup, wild striped bass, and end with a sweet dessert.
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