The Culinary Institute of America’s Apple Pie Bakery Café is boasting an appealing new makeover, almost 18 years to the day after it first opened in 2000, featuring a welcoming redesigned dining area, expanded kitchen, and revamped menu.
Most notable is the fresh color palette: a farewell was made to the original dark woods and walls, and a warm welcome to cool shades of soft green and cream, really opening up the space and allowing natural light to fill the room. For a playful edge, two walls have been adorned with plates depicting a number of renowned figures in the culinary world for you to figure out (the answer key living on the back of your place mat). There’s plenty more seating as well, since 2017 found the Café serving close to three times the number of guests originally planned for.
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Head to the take-out section for a quick grab-and-go bite.
The kitchen (being a platform for culinary education and all) has also been expanded, allowing for a more robust kitchen experience for students working there. From an efficiency standpoint, the take-out section has been separated from the sit-down area, allowing anyone to stop in and grab a quick bite on the go.
A glance over the menu reveals a few favorites from the previous iteration, like the to-die-for mac & cheese, plus a number of mouthwatering new creations to try out. We recommend the fried chicken sandwich with a just-sweet-enough malt aioli that makes this item perfectly reminiscent of sweet-and-sour chicken or chicken and waffles. (It was also recommended by General Manager Matt Waldron so, yea, it’s that good.)
A perfectly toasted grilled Cuban could probably cure any sort of ailment, from a hangover to the Monday blues.
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If you were a fan of the Apple Pie Bakery Café before, you’ll fall in love with it all over again. If not, be sure to check it out soon; you might just be their next biggest fan.