The Tavern at American Bounty Opens with a New Look

New Casual Dining Option at The Culinary Institute of America

Hyde Park, NY – Renovations were made to the lounge at The Culinary Institute of America’s award-wining American Bounty Restaurant to create The Tavern at American Bounty. It offers a new drop-in, casual dining experience for visitors to the college’s New York campus and is open Tuesday through Saturday from noon to close.

No reservations are necessary and patrons are encouraged to enjoy drinks and tavern fare in a relaxed setting. Chefs Dwayne LiPuma, Jason Potanovich, and Pastry Chef Zack Miller have created an inventive menu that draws ingredients from local farmers and purveyors.

“The Tavern at American Bounty allows us to reach out to the community with a venue that encourages many repeat visits. At The Tavern, there is a sense of camaraderie and comfort,” says Waldy Malouf, the CIA’s senior director of food and beverage operations.

The Tavern menu includes items such as a Trio of Bar Snacks: Wasabi Peas, Roasted Chick Peas, and Smoked Spiced Nuts; a Hudson Valley Artisanal Cheese Plate; and Garlic Fries. Main dishes include Grilled Salmon Salad with Citrus Vinaigrette or Jim’s Chopped Salad with Chicken, Bacon, and Avocado (named in honor of James Beard, one of the pioneers of American cuisine). Among the sweet treats are Vanilla Bean Cheesecake, Coconut Custard, and Dark Chocolate Ganache.

To see the full menu, visit us online. The Tavern menu is offered from noon until 6:30 p.m. and the full American Bounty menu is available during regular restaurant lunch and dinner service times.

Additionally, The Tavern highlights the college’s tap beers by Head Brewer Hutch Kugeman and students at the new Brewery at the CIA in partnership with Brooklyn Brewery. Initial beers being served:

  • Cleaver IPA (6.7% abv)—A full-flavored India Pale Ale featuring loads of American hop flavor and aroma balanced by malty sweetness.
  • Mise en Place Wit (4.6% abv)—A Belgian-style wheat beer brewed with orange peel and coriander.
  • Hudson Summer Golden Ale (4.5% abv)—A light bodied beer with hints of citrus and pine.

Chef Malouf says the CIA takes beer and food pairings seriously, and he recommends trying these at The Tavern: IPA with the Double Cheddar Burger made from all-natural sirloin and served with Garlic Fries; Wit with Roasted Northern Atlantic Oysters; or Golden Ale with Jim’s Chopped Salad.

For more information visit the American Bounty online.

Photo Caption and Hi-Res Image:

The Tavern Double Cheddar Burger with Garlic Fries. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Virginia Muré
Communications Manager

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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1946 Campus Drive
Hyde Park, NY 12538-1499


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