Times Union: Reviewed by William M. Dowd,

• "Seeing steaming platters of food zipping past our eyes helped whet the appetite, and we reveled in a couple of tasty starters. For one, a half-dozen clams casino, the tender little neck clams topped with a thick, herbed stuffing and baked till bubbling. Likewise with a half-dozen shrimp baked in garlic butter, a usually prosaic dish that somehow transcends the description by the way the perfume of the garlic permeates the tender shrimp."
• Despite the crowd, the pace wasn't rushed, and the decor – salmon walls and table linens, and comfortable curved wood and leather chairs – makes one forget this building was once a bakery. That and $1.2 million in reconstruction work."

The Sunday Gazette: Reviewed by Peg Churchill Wright,

• "Cornell's fare – predominantly southern Italian but northern Italian and non-Italian as well – is attractive, appealing and truly outstanding. Service is top-notch, and prices are moderate."
• "Both entrees were excellent: Scallops Genovere, sea scallops sauteed with broccoli in garlic/white wine sauce over linguine…and veal Marsala, tender veal scallops and plenty of mushrooms in a sauce of Marsala wine, butter and garlic."

Times Union: Reviewed by Ruth Fantasia,

• "The difference between going to Cornell's in Schenectady for dinner and going to your Italian grandmother's is that no one at Cornell's is going to ask you when you are going to have another baby."
• "The plates here are veritable serving platters and his (Paul, Ruth's husband) was covered with a veal cutlet topped with the same marinara as was in the hot antipasto and a substantial, yet not overbearing, amount of creamy, melted mozzarella."
• "My stuffed rib-eye was perfectly rare and surrounded a mixture of shrimp and seasoned bread crumb… The whole thing was dressed with a garlic-butter sauce and scallions. It was tender and flavorful and so abundant that I could only eat half of it. The rest came home in a box and was almost as good the next day, for breakfast."