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  • First, I think it's important to remember what L'Academie is: this is Scottsdale Culinary Institute's casual, bistro-style restaurant. As such, every encounter with staff is an encounter with a student, from the host stand to the table service to the kitchen. Last night, we spotted the fruit and cheese plate on the dessert table upon our entrance. You see, while the menu is seasonal (maybe to coincide with semesters?), the desserts are changed out more frequently to allow for creativity of the student chefs. The offerings are displayed along with some featured beverages which you are forced to pass as you enter the dining room... a great way to remind you to save room (wink, wink). I guess you could say we had dessert first! Our "starter" featured slices of Manchego, and wedges of blue cheese and a smokey brie bordered by walnuts, pistachios, dried figs, apricots and cranberries and halved red and green grapes. Only real complaint: there were too few pieces of crostini (although we were graciously brought more upon request) and some of the green grapes had browned. Overall, it was a nice way to start the meal. I had the five onion soup. A velvety potage, the soup's aroma was slightly better than its flavor. A bit heavy on the pancetta and worcestershire for my taste. The presentation of the crab cakes was lovely. Three timbales of crab and peppers surrounded a small bunch of fresh greens bound by a tomato slice. The vinaigrette on the greens was a highlight. L'Academie has a notable wine selection. I was delighted to find Molly Dooker's 2007 The Maitre D Cabernet Sauvignon on the list! Deliciously oaked goodness! Truth be told, it feels like a cross between a classroom and an average American bistro. But, you know what? That's what it is... and, what better way to support young people who love food as much as we do and want to spend their career bringing it to us?!
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