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Address and Contact Information
Address: 434 Main St, New Rochelle, NY 10801
Phone: (914) 740-6421
Website: http://www.thedininglab.com/
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The Dining Lab
The Dining Lab at Monroe University is a Contemporary American fine dining restaurant … New Rochelle, NY 10801 1-914-740-6421 email [email protected]. By …
The Dining Lab, 434 Main St, New Rochelle, NY 10801, US
Get more information for The Dining Lab in New Rochelle, NY. See reviews, map, get the address, and find directions.
Dining Lab at Monroe University – New Rochelle Downtown BID
Visit their website: The Dining Lab at Monroe College. Contact Information. 434 Main Street, New Rochelle, New York 10801, United States. (914) …
Reviews
Frances Leung
After two reservations being canceled in winter of 2022 and summer of 2023 due to snow storm and Canadian fire, respectively, (what were the odds?), we’ve finally made it here for dinner tonight. Weather was great but the service and foods were even better.
We will definitely come back next semester to try a different menu.
… moreWe will definitely come back next semester to try a different menu.
Loretta Luigino
I’m writing this in hopes it gets attention for the lunch kiosk. There are multiple issues that need to be solved. Yes I understand these are students and it’s a class but if things are chaotic and not running smoothly then why would we continue getting food?
There needs to be a manager or some elder leader that can keep the students from falling behind and being disorganized. Occasionally a manager is present and sometimes not. Too often it is chaotic and food takes a really long time to come out. Like over 30 minutes for a sandwich. Students and staff have classes to attend. Breaks aren’t that long for everyone. When food takes so long people may only have a few minutes to eat it. Sometimes food takes 10 minutes and it’s ready. Other times it’s over 30 minutes. So you can’t plan.
From what I can tell they cook food in batches. So they will cook one food item all at once which delays other ordered food items. So if you ordered the right thing you’ll get your food quickly, wrong thing and it will go to the back of the line until they cook that food in a batch. It’s a bad system.
I can understand if there are issues in the first couple of weeks but things should not be so chaotic and badly planned after many weeks.
Also on the food, it’s wildly inconsistent. Sometimes the food is fantastic, other times it’s not good. One week bun is toasted, next week it’s not and soggy. One week the grilled chicken are big pieces in a sandwich. Next week they are thin slices falling out of the sandwich
… moreThere needs to be a manager or some elder leader that can keep the students from falling behind and being disorganized. Occasionally a manager is present and sometimes not. Too often it is chaotic and food takes a really long time to come out. Like over 30 minutes for a sandwich. Students and staff have classes to attend. Breaks aren’t that long for everyone. When food takes so long people may only have a few minutes to eat it. Sometimes food takes 10 minutes and it’s ready. Other times it’s over 30 minutes. So you can’t plan.
From what I can tell they cook food in batches. So they will cook one food item all at once which delays other ordered food items. So if you ordered the right thing you’ll get your food quickly, wrong thing and it will go to the back of the line until they cook that food in a batch. It’s a bad system.
I can understand if there are issues in the first couple of weeks but things should not be so chaotic and badly planned after many weeks.
Also on the food, it’s wildly inconsistent. Sometimes the food is fantastic, other times it’s not good. One week bun is toasted, next week it’s not and soggy. One week the grilled chicken are big pieces in a sandwich. Next week they are thin slices falling out of the sandwich
Brian NY
This is great!
Each time we visit the Dining Lab we have an excellent and interesting dinner, prepared and served by the students and chefs of the Culinary Institute of NY at Monroe College.
The menu changes twice each term, each a very reasonable prix fixe including starter/appetizer, main/entree, and dessert.
Risotto and flatbreads are usually popular appetizers. Salmon, fish of the day, pork, and poultry are usually popular entrées. Deserts typically include an assortment of fresh baked pastries often accompanied by a frozen treat.
Current menus are posted on the site. Enjoy!
… moreEach time we visit the Dining Lab we have an excellent and interesting dinner, prepared and served by the students and chefs of the Culinary Institute of NY at Monroe College.
The menu changes twice each term, each a very reasonable prix fixe including starter/appetizer, main/entree, and dessert.
Risotto and flatbreads are usually popular appetizers. Salmon, fish of the day, pork, and poultry are usually popular entrées. Deserts typically include an assortment of fresh baked pastries often accompanied by a frozen treat.
Current menus are posted on the site. Enjoy!
Nick
The dining area is a bit shabby but the food was exceptional for the price and the service was very amicable. You can tell the students here are still learning and while at a typical restaurant it wouldn’t be as enjoyable, it was fun seeing the chefs get heated during service.
… moreLUIS A. RODRIGUEZ
Wow if you want to a fine dining experience at a decent price go to monrie College Dining lab. The food is fabulous and the price was right. The students are doing a phenomenal job there.
… moreJim Blinn
Very interesting experience to eat here. You can see the instructional aspect of the restaurant in real time as students learn some of the details of service.
… moreC Tatiana Infante
The menu was excellent. The fact that students are responsible for hosting, serving, and cooking makes The Dining Lab a great experience. It’s a BYOW and the atmosphere is perfect to dine with your friends and have a pleasant time. I am looking forward to the new semester.
… moreDesiree Simmons
The students and Chefs at Monroe provide a wonderful ambiance at the dinning lab. The menu changes yet all the dishes tate amazing and leave you wowes
… moreSALTY MUSIC LIVE
Outstanding dinner and service, we’ve eaten here on a weekly basis for years. Cost-effective and special in every way.
… moreJoshua Lowe
Had the opportunity to try The Dining Lab and we were very impressed.
Appetizers: Risotto with shrimp and asparagus
Country Style Duck Terrine with Pistachios and Dry Cherries; Condiments, Crackers and Petite Salade Frisée
Entrees: Pôelé Pork Rib Eye, Butter and Herb Basted, Roasted New Potatoes, Spring Vegetable Medley
Escoffier #2345 (Chix)
Poulet Sauté Alice, Saute Breast with Cognac, Wild mushrooms and Cream, Roasted New Potatoes, Spring Vegetable Medley
Desserts: Berry Shortcake
Almond Cake, Strawberry Compote, Pastry Cream, White Chocolate Ganache Montèe, Fresh Berries
Coconut Panna Cotta
Mango Salad, Honey Tuile, Passion Pineapple Compote, Vanilla Bean Crème Fraiche
The bread was also fantastic, especially the focaccia
Service was okay, but not excellent. This was easy to overcome when you remember that this is a kitchen classroom, so everyone “working” there is a student and learning the industry. Please have some grace and patience if you choose to dine here.
When our appetizers had to be refired, we were generously offered two free desserts to take home from their display case. While not expected by us, it was a very nice touch and helped ease the wait.
The restaurant is BYOB and they will keep your alcohol on ice as well as serve it to you.
Overall, fantastic and very cool experience. If you are a fan of Hell’s Kitchen or similar TV shows, you will enjoy your time here. For the price, it cannot be beat.
We will be back!
… moreAppetizers: Risotto with shrimp and asparagus
Country Style Duck Terrine with Pistachios and Dry Cherries; Condiments, Crackers and Petite Salade Frisée
Entrees: Pôelé Pork Rib Eye, Butter and Herb Basted, Roasted New Potatoes, Spring Vegetable Medley
Escoffier #2345 (Chix)
Poulet Sauté Alice, Saute Breast with Cognac, Wild mushrooms and Cream, Roasted New Potatoes, Spring Vegetable Medley
Desserts: Berry Shortcake
Almond Cake, Strawberry Compote, Pastry Cream, White Chocolate Ganache Montèe, Fresh Berries
Coconut Panna Cotta
Mango Salad, Honey Tuile, Passion Pineapple Compote, Vanilla Bean Crème Fraiche
The bread was also fantastic, especially the focaccia
Service was okay, but not excellent. This was easy to overcome when you remember that this is a kitchen classroom, so everyone “working” there is a student and learning the industry. Please have some grace and patience if you choose to dine here.
When our appetizers had to be refired, we were generously offered two free desserts to take home from their display case. While not expected by us, it was a very nice touch and helped ease the wait.
The restaurant is BYOB and they will keep your alcohol on ice as well as serve it to you.
Overall, fantastic and very cool experience. If you are a fan of Hell’s Kitchen or similar TV shows, you will enjoy your time here. For the price, it cannot be beat.
We will be back!