Tally Mac Shack Chicken--Florida State University
Tally Mac Shack began as a food truck run by a FSU alum in Tallahassee. Now, Tally Mac has partnered with FSU and Sodexo for dining hall and concessions locations. Menu items are customizable and feature crispy chicken, ranch-infused cheddar macaroni and buffalo chicken.
The Bear Box—Baylor University
Baylor Dining Services has put together this Bear Box, full of barbecue goodness: It’s smoked pulled pork and hickory smoked sausage served atop Southern-style baked beans and Fritos along with shredded cheddar, sour cream, jalapenos and sweet Texas barbecue sauce.
Bacon-wrapped Steak—Creighton University
Twice a month, the Creighton U dining team features a pop-up restaurant in the dining halls and luxurious steak night is one of the most popular. The sirloin steaks are wrapped in smoky bacon and accompanied by lobster mashed potatoes and roasted broccolini. Classy!
The CougarTail—Brigham Young University
This iconic “tail” has become a staple of the BYU fan experience. The 16- to 18-inch maple bar is a concessions star, and last year 46,000 CougarTails were sold, enough to reach outer space if they were stacked up end to end!
StrEat Food Truck Tacos—Texas Tech University
These Texas Tech street tacos are meant to be enjoyed a few at a time. Shown here are new-to-the-menu tacos: Chicken carnitas, al pastor with pork and brisket. All are dressed with onion, cilantro pico, queso fresco and salsa on corn tortillas.
Smoked Carrot Dog—Michigan State University
MSU’s plant-based “hot dog” is made from a carrot that’s been smoked so it’s both flavorful and meaty, and topped with freekeh chili, a whole new take on sport’s favorite snack.
Blue Madness ice cream—University of Kentucky
True Blue! UK’s favorite way to show their Wildcat spirit is this locally made Blue Madness ice cream, which features blue velvet cake and chocolate fudge swirl.
Stuffed Basil Blended Turkey Burger—University of Louisville
Taking advantage of the blendability trend, this burger blends ground turkey with mushrooms for added plant-based power and flavor. The recipe, which also features mozzarella, basil-infused oil, tomato, spinach and avocado, was developed by Sports Dietitian Becky Lindberg and won second place in a recipe contest.
Buffalo Mac ‘n Cheese—Duke University
Duke’s Divinity Café has made this comforting-yet-spicy mashup a weekly special, and it’s one of the most popular with creamy cavatappi noodles in a cheesy bechamel sauce topped with boneless halal chicken breast tossed with North Carolina’s own Texas Pete hot sauce.
Bulldog Burger—Gonzaga University
Gonzaga’s Bulldog Burger is made with a half-pound beef patty from a local farm, smoked bacon, butter lettuce, tomatoes and frizzled onions topped with garlic-peppercorn aioli on a housemade bun. And the lettuce and tomatoes are from the Sodexo-grown hydroponic greenhouse.
Ohio-style Chicken and Waffles—Ohio State University
Mirror Lake, a well-known landmark to Buckeyes, is also the name of a quick-service casual concept that serves hand-breaded fresh chicken tenders, fries and shakes. This chicken and waffles plate features chicken soaked in waffle batter and drizzled with local Ohio maple syrup.
Aztec Roll—San Diego State University
Celebrating the oceanside location, SDSU Dining has created the super fresh Aztec Roll: snow crab, spicy tuna and avocado wrapped in soy paper and finished with eel-Sriracha sauce.
West Virginia Dog—West Virginia University
This signature hot dog is topped with locally sourced chili, coleslaw and spicy brown mustard. Students learn quickly upon arriving at WVU about this wild and wonderful local fave and seek it out at sporting events.
Ice Cream Sandwich—Penn State University
Penn State’s own creamery provides the rich, creamy ice cream for this sweet sammie, made with cookies from the Penn State bakery.
The Bayou Ripper—Louisiana State University
The “ripped” dog on LSU’s Bayou Ripper hot dog is strategically sliced before cooking for maximum texture and crunch and then topped with crawfish-boudin queso and tobacco onions on a sweet potato plank.
Wefald Burger—Kansas State University
At JP’s Sports Grill, the KSU dining team has combined a half-pound local beef burger with mac ‘n cheese (plus a slice of American cheese and applewood bacon) in this melty masterpiece.