The menu at Simmons Dining Commons was revamped this year to promote a healthy lifestyle among students, though some diners said this past weekend they aren't pleased with the results.
"It's terrible now. There is nothing that I want to eat. Plus all the portions are really small," said Mike Russo (freshman-finance), who ate at Simmons as part of a dorm floor dinner. "The pizza today tasted like cardboard."
Russo's fellow diner, Jason Harmon (freshman-engineering), said the pair would have much rather eaten in Redifer because of the abundance of choices there.
"Sometimes you just need a deep fryer," Harmon said.
To the chagrin of french fry lovers -- and to the delight of health-conscious students -- a number of on-campus dining halls have been overhauled to include healthy options ranging from vegan-pleasing food to organic treats, with Simmons the most visible.
Simmons now includes a soup bar with one vegan chili and vegan soup for every lunch and dinner. There is also a salad and wrap station with meat alternatives for vegans. The entrees all contain fewer than 400 calories, and at the dessert station, every sweet has less than 150 calories.
Unlike Russo and Harmon, Morgan Weber (junior-pyschology), appreciated the change in Simmons.
"It's nice to know there is some place to go to find healthy food because it's sometimes a struggle," Weber said.
With all the meat alternative options at Simmons, Lisa Wandel, director of residential dining, said it will be a "haven" for vegans and vegetarians.
"Students also commented saying they wanted a fresh fruit bar for all meals, so even that's available now. Plus the deep fryer is gone, so no more french fries will be served," Wandel said.
In addition to the changes in Simmons, Waring Commons is adding a natural and organic store and coffee shop named Sisu Store and Coffee Bar.
"The students are asking for natural and organic food," Wandel said. "Now they can get anything from organic chips and beverages to hand soap and toothpaste."
South Food District at Redifer also revamped its dining options, adding a Mexican restaurant and a tea brewery.
On Friday, Fresco Y Caliente, a new Mexican food concept, opened at Redifer.
Fresco Y Caliente will be open seven days a week, Wandel said. From Monday to Friday, the dining area will be open from 11 a.m to 2 p.m. for lunch and 4:30 to 7:30 p.m. for dinner, she said, adding on the weekends, the restaurant will be open for dinner. During lunch, though, the bar will be turned into its usual pancake and omelet bar.
This Mexican concept will have made-to-order food, Wandel said.
"The idea was borrowed from the brand Chipotle. They have everything from burritos to quesadillas and nachos made-to-order. There are all kinds of salsas and beans too," she said.
Wandel said a Mexican dining area was chosen because of an "overwhelming response for Mexican food" from a student survey taken last year.
"We had to figure out a way to add in Mexican without building, since we didn't have a budget for that. Redifer has so many different concepts, so it's easy to interchange," she said.
The food at Fresco Y Caliente is getting a positive response from patrons thus far.
"It's good, and there are lots of choices. It's better than Taco Bell because you can make your food," Melody Stringer (freshman-immunology and infectious diseases) said while eating a burrito Saturday night.
The food at Fresco Y Caliente allows students to eat healthier as well, Wandel said.
"The students can make the food as healthy or unhealthy as they want," she said.
Redifer has also added a tea brewery called Infinitea, open from 7 a.m. to 9 p.m. on weekdays and 10:30 a.m. to 9 p.m. on weekends. It offers bubble and brewed tea.
"It's a really neat area to go sit down and relax; it's separated from the hustle and bustle," Wandel said.
