Lunches are served Tuesdays and Thursdays at the culinary school t Schenectady Community College. Dinner is served Wednesdays. There are Regional USA menus in the Fall and International ones in the Spring. Today was Asian and it was one of the best experiences of the year. The appetizers were curry udon soup with chicken katsu or Pork belly buns. We both ordered the soup. It was spicy, but not too spicy with slices of crisp chicken cutlet. I wouldn't have thought of putting fried chicken in a soup, but it was delicious. There were three entrees, Beef Bulgogi, Garam Marsala scented red snapper and ginger scallion noodles. I ordered the bulgogi and it was the best I ever tasted. It was extremely tender with wonderful seasoning. It was accompanied by picked vegetables and white rice. My partner ordered the noodle dish which came with crispy fried tofu. He said it was very good. Desserts were stickr rice with mango, Japanese roll cake, Japanese cheese cake and matcha icecream with mocha cookies. We both ordered the cheesecake which was lighter than I am used to but very good. Highly recommend you try this restaurant if you are willing to try new things. We tried it around 12 times in the past year and were rarely disappointed.
Kathleen
I have always had an excellent experience at the Casola Dining Room, service is excellent, dining room is set very nice and elegant, and the menu offers unique meals I couldn't find anywhere else, I always look forward to having lunch at casola.😊
Ronald
This week was excellent. The cuisine was French. Pasta au Pistou which was fresh pasta, basil pistou, with garlic, Parmesan, extra virgin olive oi. One of our companions ordered halibut with ratatouille with lentils and shoe string potatoes. Both were very good. For the appetizer we all ordered butter lettuce radish, fines herbs, sweet and salty almonds, honey lavender vinaigrette which was very good. For dessert we all enjoyed apple tart and petit fours. Bread was something with olives. The crust had a little too much course salt on it but the butter and olive oil dip were very good. Service was attentive. We are looking forward to returning next week.
Sharon
Every time we dine here it doesn't disappoint. We love coming here. Food is excellent and service is very friendly. Great time
Sharon
Delicious food. Fine dining affords the opportunity to try different cuisine. Always a great time.
Ronald
Again a bit of a disappointment after the the exceptional food at the beginning of the semester at this culinary school. There are only two weeks left and the food and service are going down. The waitress had trouble taking orders and kept having to look at the menu to figure out what we were ordering as if she hadn't read the menu before. We had to ask for water refills when they should have been performed automatically and she kept putting the wrong dishes in front of people. She never came around to ask if everything was all right or whether we needed anything. As to the food. Today was French cuisine which I was really looking forward to. The cheese souffle and desserts were good but the entrees were problematic, particularly the duck confit. Last week I had osso buco and it was salty but edible. This week the duck was so salty I barely wanted to eat it. It came with miniscule portions of parsnips and lentils. I wish chefs trying to serve fine cuisine would give decent portions of vegetables-how much would that add to the costs. The bread and salad were very good.
George
Casola is a unique and tasteful experience with the added bonus of pairing your own wine with the meal.
Sharon
The experience was delightful. The appetizer, main course, and desert were delicious. Everyone enjoyed their meal. Highly recommend.
Ronald
Usually my experience is excellent here; however I was disappointed today in The Italy 1 meal as was one of my 2 dining companions. The appetizer of tortellini in broth was miniscule. About 4 tortellinis the size of marbles in a lukewarm broth. The alternative Potatoes and Greens was huge, the size of an entree. I has veal osso buco which was large but a bit salty. It sat in a soupy risotto. The tiramisu was very good but the cannoli did not compare to ones I have tasted in NYC.
Michael
A very pleasant dining area. It was a great experience, my girlfriend and I have been associated with the service business for along time in our lives and was neat to see the students learning the craft. Food was delicious.
Landon was our server and while he was initially nervous, he was attentive, professional, answered all our questions and accommodated all our requests. He relaxed after a bit. We also met another young man Brekim ( that's not correct name). Engaging personality, confident and professional. The food was exceptional as always. The background music was lovely to hear but not so loud that it interferes with conversation. I am hoping to stay awake long enough to make reservations for next week. Every encounter we had with each student we met in the restaurant, hallway,...was friendly, professional and knowledgeable. It is a top shelf program. Kudos you all!
PapaP
Although it took a year to land a reservation (staying up until midnight to book it and knowing other groups were getting in week after week) our visit to Casola was outstanding. Frustrating. It was the second part of their French cuisine, and the offerings were well made, creative, delicious and served professionally. We had the Butter Lettuce with Whipped Goat Cheese and Moules et Frites (Mussels and Fries) for appetizers and the Pan Seared Halibut with Piperade, Chorizo and Cockles and Pan Seared Duck Confit a l'Orange for our entrees. We only tried one of the three dessert options, Tarte Tatin (caramel glazed apples, puff pastry, vanilla ice cream). It was superb. I don't know if we will ever be able to go back, but the experience was one you should not miss. Good luck!
Virginia OBrien
It was my first time here and everything REALLY exceeded my expectations! Our server was so sweet and polite and the teacher came around to sit and chat with us to see how everything was. She was wonderful as well! Food was incredibly delicious! I will definitely be back!
Atmosphere: 5
Food: 5
Service: 5
ThomasM
Service was slow due to large number of diners, and inexperienced servers. Much confusion as to what we ordered. Calamari was overly breaded and over cooked. Lobster and mussels were delicious. Cranberry tart was unfinished, with no whipped cream.
ThomasM
The only problem we had was access to the handicap door on the elevator. The call button didn't seem to work. One of us had a walker, and she had to have somebody go around and use the hallway access to fetch the elevator for the handicap access. The meal and service were exceptional.
Lunches are served Tuesdays and Thursdays at the culinary school t Schenectady Community College. Dinner is served Wednesdays. There are Regional USA menus in the Fall and International ones in the Spring. Today was Asian and it was one of the best experiences of the year. The appetizers were curry udon soup with chicken katsu or Pork belly buns. We both ordered the soup. It was spicy, but not too spicy with slices of crisp chicken cutlet. I wouldn't have thought of putting fried chicken in a soup, but it was delicious. There were three entrees, Beef Bulgogi, Garam Marsala scented red snapper and ginger scallion noodles. I ordered the bulgogi and it was the best I ever tasted. It was extremely tender with wonderful seasoning. It was accompanied by picked vegetables and white rice. My partner ordered the noodle dish which came with crispy fried tofu. He said it was very good. Desserts were stickr rice with mango, Japanese roll cake, Japanese cheese cake and matcha icecream with mocha cookies. We both ordered the cheesecake which was lighter than I am used to but very good. Highly recommend you try this restaurant if you are willing to try new things. We tried it around 12 times in the past year and were rarely disappointed.
I have always had an excellent experience at the Casola Dining Room, service is excellent, dining room is set very nice and elegant, and the menu offers unique meals I couldn't find anywhere else, I always look forward to having lunch at casola.😊
This week was excellent. The cuisine was French. Pasta au Pistou which was fresh pasta, basil pistou, with garlic, Parmesan, extra virgin olive oi. One of our companions ordered halibut with ratatouille with lentils and shoe string potatoes. Both were very good. For the appetizer we all ordered butter lettuce radish, fines herbs, sweet and salty almonds, honey lavender vinaigrette which was very good. For dessert we all enjoyed apple tart and petit fours. Bread was something with olives. The crust had a little too much course salt on it but the butter and olive oil dip were very good. Service was attentive. We are looking forward to returning next week.
Every time we dine here it doesn't disappoint. We love coming here. Food is excellent and service is very friendly. Great time
Delicious food. Fine dining affords the opportunity to try different cuisine. Always a great time.
Again a bit of a disappointment after the the exceptional food at the beginning of the semester at this culinary school. There are only two weeks left and the food and service are going down. The waitress had trouble taking orders and kept having to look at the menu to figure out what we were ordering as if she hadn't read the menu before. We had to ask for water refills when they should have been performed automatically and she kept putting the wrong dishes in front of people. She never came around to ask if everything was all right or whether we needed anything. As to the food. Today was French cuisine which I was really looking forward to. The cheese souffle and desserts were good but the entrees were problematic, particularly the duck confit. Last week I had osso buco and it was salty but edible. This week the duck was so salty I barely wanted to eat it. It came with miniscule portions of parsnips and lentils. I wish chefs trying to serve fine cuisine would give decent portions of vegetables-how much would that add to the costs. The bread and salad were very good.
Casola is a unique and tasteful experience with the added bonus of pairing your own wine with the meal.
The experience was delightful. The appetizer, main course, and desert were delicious. Everyone enjoyed their meal. Highly recommend.
Usually my experience is excellent here; however I was disappointed today in The Italy 1 meal as was one of my 2 dining companions. The appetizer of tortellini in broth was miniscule. About 4 tortellinis the size of marbles in a lukewarm broth. The alternative Potatoes and Greens was huge, the size of an entree. I has veal osso buco which was large but a bit salty. It sat in a soupy risotto. The tiramisu was very good but the cannoli did not compare to ones I have tasted in NYC.
A very pleasant dining area. It was a great experience, my girlfriend and I have been associated with the service business for along time in our lives and was neat to see the students learning the craft. Food was delicious.
Restaurantji Recommends
Landon was our server and while he was initially nervous, he was attentive, professional, answered all our questions and accommodated all our requests. He relaxed after a bit. We also met another young man Brekim ( that's not correct name). Engaging personality, confident and professional. The food was exceptional as always. The background music was lovely to hear but not so loud that it interferes with conversation. I am hoping to stay awake long enough to make reservations for next week. Every encounter we had with each student we met in the restaurant, hallway,...was friendly, professional and knowledgeable. It is a top shelf program. Kudos you all!
Although it took a year to land a reservation (staying up until midnight to book it and knowing other groups were getting in week after week) our visit to Casola was outstanding. Frustrating. It was the second part of their French cuisine, and the offerings were well made, creative, delicious and served professionally. We had the Butter Lettuce with Whipped Goat Cheese and Moules et Frites (Mussels and Fries) for appetizers and the Pan Seared Halibut with Piperade, Chorizo and Cockles and Pan Seared Duck Confit a l'Orange for our entrees. We only tried one of the three dessert options, Tarte Tatin (caramel glazed apples, puff pastry, vanilla ice cream). It was superb. I don't know if we will ever be able to go back, but the experience was one you should not miss. Good luck!
It was my first time here and everything REALLY exceeded my expectations! Our server was so sweet and polite and the teacher came around to sit and chat with us to see how everything was. She was wonderful as well! Food was incredibly delicious! I will definitely be back!
Atmosphere: 5
Food: 5
Service: 5
Service was slow due to large number of diners, and inexperienced servers. Much confusion as to what we ordered. Calamari was overly breaded and over cooked. Lobster and mussels were delicious. Cranberry tart was unfinished, with no whipped cream.
The only problem we had was access to the handicap door on the elevator. The call button didn't seem to work. One of us had a walker, and she had to have somebody go around and use the hallway access to fetch the elevator for the handicap access. The meal and service were exceptional.
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