D E S I G N B Y C A M P U S D I N I N G TO DAY
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First level units include: Atomic Pizzeria with 64 seats—an in-house branded concept featuring wood-fired oven pizzas that can be custom-ordered, and grab-andgo hot items such as lasagna and pastas; 1872 Fire Grill with 256 seats—a high-end grill venue including a large carving station and a wall of flame for rotisserie chicken. One side offers traditional Southern homestyle favorites such as fried chicken and the other side offers upscale steakhouse cuisine with luxury seating. The char grill is fueled entirely by wood. Jamba Juice—a national chain offering fresh-squeezed juices, smoothies, fruit-infused teas, chai, and hot chocolate.
SEATING H IGHLIGH TS
Situated on two floors, the dining rooms include more than 800 seats. The first floor of Turner Place includes 429 seats, with seats indicated above at units, 36 open dining seats and a 256-seat regimental dining room for the corps of cadets formation dinners. When not in use by the corps, the room will be open to the general public. An additional 244 outside patio seats accommodate customers during warm months. An outdoor area features stand-up bars and seating with umbrellas, as well as piped-in music.
Atomic Pizzeria entrance.
B ACK-OF-H OUSE HIGH LIGHTS A N D SU STA IN A BILIT Y
In the back of the house, culinary production is supported by two blast chillers, fryers that allow recycling of oil, and a pulper. Sustainability factored in prominently to this project. Turner Place is on track to receive Silver LEED certification. Attention is paid to pulping, composting, recycling, local food sourcing, and use of pork, beef, and produce from the campus garden and farm. In the future an herb garden box will support dining. Key people involved: Dr. Patricia Perillo, vice president for Student Affairs; Dr. Frank Shushok, associate vice president for student affairs; Ted Falkner, director of dining at Virginia Tech; Brian Grove, associate director of dining; John Barrett, assistant director of dining; Mark Moritz, executive chef senior; Craig Gelbert, associate director of planning and business services; David Chinn, project manager; Jessica Hale, Jamie Parnell, Lance Mailem, and Alicia Barker, all from dining; Tom Fong, food production manager; Charles Morse, chef de cuisine; Susan Modica, office specialist; architects Wayne Nickles and Joel Martineau at Stantec; Robert Mesher, Shannon McNutt, and Joe Shing at Mesher Shing McNutt for architecture and interior design; Albin Khouw at Porter Khouw Consulting. u