NEW ROCHELLE, N.Y. -- The New York Times ran a glowing review, written by Westchester critic Alice Gabriel, that praised the Monroe College student-run restaurant, the Dining Lab.
Gabriel spoke highly of the restaurant throughout her article titled “Proving Their Chops in the ‘Real World.’” “The kitchen here is the little kitchen that could,” she stated in the review. “Our guarded expectations were met with superior appetizers: a creamy risotto made with carnaroli rice, spring-onion puree and robiola cheese; orecchiette in a delicate marinara with fresh sage and the Dining Lab’s own sweet fennel sausage; and a brisk salad of campus-grown lettuces.” She also complimented the atmosphere of the restaurant, saying, “The featured tableside preparation was a frittatina, a little molded omelet cooked in a round metal collar on a griddle. More engaging was the live music act that night: a lilting vocalist in a leopard-print blouse and blond wig who paid tribute to Rihanna and Adele, with the dean of the school himself on acoustic guitar. (Musicians sing for their supper on Thursday nights.)” Gabriel noted that she had pan-seared striped bass and roasted fingerling potatoes that were simple and “just delicious.” For dessert, she described “a blueberry clafoutis with lemon verbena sorbet and a corkscrew wafer; almond-milk panna cotta with strawberry consommé; and assorted cookies.” Monroe College’s School of Hospitality Management and the Culinary Arts has also gained other recognition for excellence in recent times. Ebow Dadzie, Monroe’s pastry instructor, was named one of the top 10 pastry chefs in the nation, in Dessert Professional magazine. James Daversa, a Monroe graduate earned a full scholarship to France’s Institut Paul Bocuse. Frank Costatino, dean of the culinary arts school, was named Chef of the Year in 2013 by the American Culinary Federation Long Island Chapter. The Dining Lab serves a three-course gourmet dinner for $18.95. Seatings are at 6:30, 7 and 7:15 p.m., Tuesday through Thursday. Reservations may be made by calling 740-6421 or emailing to http://firstname.lastname@example.org.
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