This fall, at Long Island’s Stony Brook University, cool new concepts, trendy menu items, breezy outdoor dining locations, more mobile ordering and amped-up food trucks are part of Van Sullivan’s plan to “welcome everyone back to campus and make sure that we are making their day better.”
Sullivan, executive director of the Faculty Student Association. Along with the CulinArt team, Sullivan has engineered some major menu bliss on campus.
New cutting-edge concepts lead the pack in “wow” factor here. At Roth Food Court, celeb Chef Jet Tila’s Modern Asian Kitchen will sizzle up quick-serve noodles, rice, marinated protein and fresh veggies, all with Tila’s mastery of the Thai “principal of yum,” that magical point where hot, sour, salty and sweet collide. Tila kicked off the concept with an in-person teaching kitchen, one of his signature cooking competitions and a cookbook signing.
Also at Roth Food Court, Mac & Cheesyology is an American concept dedicated to the ooey, gooey icon with build-your-own bowls so students can choose veggie add-ins, protein and pasta choices, along with different toppings and sauces. Combining the bowl trend, customizability and craveable mac ‘n cheese? Count us in!
And Tadka, Essence of India rounds out the new concepts with a menu for those who are ready to get to know the five main regions of India through flavor. Menu items include lamb vindaloo, chicken tikka masala, coconut-curry fish, samosa chaat, kathi rolls and the Tadka vegetable plate, which includes two entrée options, a side and basmati rice and naan bread.
In addition to the three new concepts, Peet’s Coffee is also new at the Alan S. deVries Center, a multi-purpose space within a new residence hall. Food trucks will also be making the rounds throughout the week, including local favorite Island Empanada, Smoky Roads BBQ and Vincent’s Woodfire Pizza trailer.