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  • My wife and I dined at the ACI for a special occasion and I am very glad we did. Their student staff members at DuJour Restaurant made the experience extra special for us. I'm not trying to make excuses for anyone but it's important to note that this IS a restaurant within a culinary school. The waitstaff and kitchen staff are training for their professional careers. As such, I could tell that some of the team were perhaps a little bit... nervous. But they were also very eager to impress and wonderfully polite. If you show the waitstaff respect, you will be rewarded with fantastic service. As for the food, it's so good. The menu was an abridged selection of three appetizer choices, three entrees, and assorted small desserts. The chef started our meal started with a prelude amuse buse, which consisted of a cucumber cup and smoked salmon with goat cheese and a dill-based sauce. It was a nice treat. My wife and I then shared crab-stuffed mushrooms and a shredded duck sort of confit with toast crackers for appetizers. For entree, she had beef tenderloin with a Madeira demi glace and I had chicken breast with a sort of butter/cream reduction. We followed everything with an assortment of six tiny desserts, all of which had great flavor and were fresh and impressive. The experience with the food was so good, the students were friendly and ambitious, and the lead chef even made an appearance to ask how we enjoyed our meal. You would be doing yourself a favor to check this restaurant out when it's in season and they're taking reservations!
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