Oct. 30, 2006
By Melissa Evans

Editor's note: This is the second in a series of stories on the new center.

From pizza to Pad Thai, sandwiches to smoothies, Baker University Center dining options will significantly enhance the food choices available on campus.

Seven venues are included in the first-floor food court, serving Southwestern selections, custom-made hearth-oven pizzas, off-the-grill classics, sushi and more. The food court will feature made-from-scratch foods available for dine-in or takeout throughout the day and late into the evening.

"Baker University Center will provide many new and unique on-campus dining options for students, faculty and staff alike," says chef Charles Moseley, manager of the food court. "The team of chefs is working to create one-of-a-kind menus to be prepared before your eyes, served fresh and ready to go."

Also located on the first floor of the center will be a fine-dining restaurant, Latitude 39. With menu options ranging from salads and appetizers to vegetarian entrées, steaks, seafood and desserts, Latitude 39 will provide patrons a memorable on-campus dining experience. The name is tied to Athens' place in the world: on the 39th parallel. 

"The restaurant's location and ambience provide an intimate dining experience with striking views of campus," says chef Kevin Hurst, who will manage Latitude 39 and The Front Room. "We will pair classic dishes with unusual ingredients, using fresh seafood, meat and poultry to create meals that are memorable and pleasing."

Patrons can enjoy lunch and dinner entrées in the restaurant's dining area and on the adjacent terrace. Alcoholic beverages may be purchased by those 21 and older.

The Front Room will expand with its move to the new center, accommodating 105 patrons compared to the current capacity of 70. Dark wood paneling and a familiar coziness give it the look and feel of the current Front Room, and a gas fireplace adds to the atmosphere.

Live music and entertainment will be featured in the coffeehouse, which will serve chef-prepared hot sandwiches and soups as well as coffee, tea and baked goods. Complementing the seating indoors will be patio seating with a view of Court Street to the north and the Peden Stadium scoreboard to the southwest.

"It is important to retain The Front Room, because it is a classic campus gathering place," Hurst says. "In its new location, it will offer late-night study and food options to students and the chance to partake in great coffee, comedy and music. The space has been enhanced by new architecture, fresh design and warm colors to invite people in."

Student payment options

Baker University Center food venues will accept cash and Dining Dollars in place of meal plans. Dining Dollars will be attached to student meal plans (excluding the Block 20 plan) and can be used at the food court, The Front Room Coffeehouse and Latitude 39 (except for the purchase of alcoholic beverages). Dining Dollars also can be used at all dining halls, Boyd, Nelson and Shively markets, Grab 'n' Go locations and Alden Library's Cafe Bibliotech.

Dining Dollars will be built in to student meal plans beginning winter quarter and will not raise the price of the plans. Attached to the 10-meal plan will be $50 per quarter in Dining Dollars, and $100 per quarter will be attached to the 14-, 20- and Super meal plans.

Balances remaining on Dining Dollars will not roll over at the end of the quarter, and additional Dining Dollars cannot be purchased. Students who reach a zero balance before the end of the quarter are encouraged to buy Bobcat Cash, which can be used at the same locations plus at vending machines, on-campus laundry facilities and Bobcat Essentials.  

"I think it's great that it will all be in one venue and is accessible to all students, and you don't have to carry cash," says junior Jessica Cuffman, noting the convenience of Dining Dollars. "I think The Fast Lane sounds awesome, because I'm a coffee addict. Plus, baked goods, smoothies ... I like all that stuff." The Fast Lane also will offer ready-to-go-meals and ice cream.

Cuffman is not the only student looking forward to a wider variety of food choices.

"I think there was definitely a need for more of a selection in campus dining. I'm excited to try them out," says Morgan Moore, a senior public relations major. "I'm especially excited about Verde Blanco. I love Tex-Mex."

Related Links:

• Ready to take center stage
• A floor-by-floor look at Baker's amenities
• New University Center