food concepts / innovations
Fresh Food Concepts New unique and trendy venues are making their way to our campuses this Spring! CARNEGIE MELLON UNIVERSITY
Hype-Worthy and Humane After a major renovation, the Cohon Center Marketplace will reopen with four new and refreshed dining concepts: Beefsteak, Back Bar Grill and Innovation Kitchen, opening this spring. Grano Pizza and Pasta will open in the fall of 2021. Celebrating the power of vegetables and putting them center stage, The Carnegie Mellon’s Cohon Center Marketplace is Pittsburgh’s first location for Beefsteak (created by chef and humanitarian José Andres.) The menu’s focus is a selection of bowls, combining flash-prepared vegetables, hearty grains, flavorful sauces, UNIVERSITY OF MIAMI
Sweet Meets Savory
explore new
flavors!
crisp and fresh toppings with optional add-on proteins, including salmon, chicken or egg. “The Cohon Center Marketplace sits in the center of campus, where students, faculty, staff and guests engage in work, collaboration and movement, as well as taking a moment to reset, often over a meal,” says Pascal Petter, director of dining services. “Our goal is to improve the customer experience while bringing delicious, innovative cuisine to our campus community.”
Yummy!
Introducing Daybreak at the University of Miami, where every item is made in a waffle iron! The concept was created through a collaboration between UM Dining and the University of Miami’s SGA, and features a trendy menu that includes items such as ham and cheese omelets, chicken and waffles on a stick, zucchini waffle grilled cheese, falafel waffles, avocado toasts, and more! It sits right in the middle of a brandnew resident hall for 1,1000 students and is now one of the most popular locations on campus! MARCH 2021 | CHARTWELLSMONTHLY.COM
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