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  • If you have the time, you can have a truly gourmet meal at a deep discount. You must realize first that you are working with students. Everyone from service staff, to the cooks are learning. They provide excellent, friendly service. It may be a bit slow - but again - they are learning! They proved knowledgeable about the menu, and are able to remark about which items are allergy friendly. Items can also be tailored to the customer. I have a gluten allergy, and while they gave me options, I chose two dishes that were already naturally gluten-free. I had the caesar salad and the red fish poele. The salad was crisp and fresh, but didn't have as much cheese as I would have liked. Nor did it have the tang I am accustomed to with greek salads. It was tasty, however! The red fish did not disappoint. It was perfectly cooked with a crispy skin, albeit questionably presented. The corn ragout and choron sauce complimented it perfectly! The desserts had the most impressive presentation. I couldn't have most of them, but I had the pot de creme that accompanied a donut dish. And I must say -- the pot de creme was out of this world delicious! They are educated about wine, as well. So bring your refined palate and ask about which wine pairs well with your choice of entreé! There is an excellent pairing ready for every palate. Come out to Arizona Culinary Institute and give these students a chance. They are happy to work with you. Note that it is reservation only, so call ahead. Especially make sure to call ahead if you have food allergies! They are all very accommodating and you will definitely enjoy your experience.
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