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Spears School of Business

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Welcome to Taylor’s

Here to serve all of OSU
Enjoy our interactive food action stations run by students for $14.95. Open from 11 a.m.-1:15 p.m. Tuesday through Friday during the spring and fall semesters and located in the Nancy Randolph Davis Building, the teaching restaurant provides students, faculty, staff and OSU guests an option for lunch not found elsewhere on campus. Each week’s menu highlights a new cuisine.

We strongly recommend reservations through Phone, OpenTable app or via this website. For groups of nine or more guests, please send your request through the "Reserve the Banquet Room" button, and we will try to accommodate you in Taylor's as availability allows.
Metered Parking is available adjacent to Taylor's on Athletic Ave. Please see map.

Lunch reservations

RESERVE THE BANQUET ROOM

Eat lunch from across the globe

Taylor’s is a full-service operation with students serving patrons at the table while maintaining the interactive buffet stations for a more personalized service.

  • Menu items are subject to change.
  • Cash is not accepted. Only credit card and Student Meal Plan.
  • Walk-ins are limited and based on daily reservations. Reservations strongly recommended.
  • NEW: Option for To-Go orders received at Taylor's host desk.
  • Fall Schedule

    Aug. 20: Restaurant closed (first week of classes) 

    Aug. 27: Welcome Back Brunch Week 

    Sept. 3: Cuisine of China & Southeast China 
    Sept. 10: Cuisine of Spain 
    Sept. 17: Restaurant closed (Chef Event) 
    Sept. 24: Cuisine of Germany 

    Oct. 1: Cuisine of North Italy 

    Oct. 8: Cuisine of South Italy 

    Oct. 15: Cuisines of Greece and the Middle East 

    Oct. 22: Cuisine of France 
    Oct. 29: Cuisine of Latin America 

    Nov. 5: Cuisine of Cuba 

    Nov. 12: Restaurant closed (Chef Event) 

    Nov. 19: Don's BBQ 

    Nov. 26: Restaurant closed (Fall Break) 

    Dec. 3: Farewell Brunch Week 

    Dec 10: Restaurant closed (Finals Week) 

     
  • Welcome Back Brunch (Aug. 27-30)

    HOT CEREAL 

    Oatmeal Bar (V)

     

    SALADS 

    Spinach Salad (Veg)

    Mixed Greens (Veg)

    Fresh Fruit Salad (Veg) 

    Hot Bacon Dressing 

    Italian Vinaigrette (Veg)

    Ranch Dressing (V)

     

    MAIN DISHES 

    French toast Casserole (V)

    Biscuits and Gravy 

    Eggs Benedict 

    Potatoes O’Brien (V)

    Bacon and Sausage 

    Roasted Vegetable (Veg)

    ACCOMPANIMENT 

    Smoked Salmon Display 

     

    INTERACTIVE STATION 

    Dinner Rolls (V), Cornbread & Butter 

      

    DESSERTS - $3.25

    *not included in luncheon price* 

    Coffee Cake (V)

    Double Chocolate Torte with a Strawberry Glaze (V)

    Dreamsicle Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of China & Southeast Asia (Sept. 3-6)

    SOUP  

    Egg Drop Soup

      

    SALADS 

    Rainbow Sesame Slaw (V) 

    Veg Asian Pasta (Veg) 

    Mandarin Almond (V) 
    Veg Sweet Bitter Greens (Veg) 

    House Ginger Vinaigrette (V) 

    Sesame Garlic Vinaigrette (V)

    Ranch Dressing (V)

      

    MAIN DISHES 

    Honey Plum Chicken 

    Cantonese Fried Noodles (V)

    Braised Baby Bok Choy (V)

    Beef and Peppers 

    Classic Steam Rice (Veg) 

    Roasted Broccoli (V) 

    ACCOMPANIMENT 

    Tea Egg with Quick Pickle Relish and Fried Wonton (V) 

      

    INTERACTIVE STATION 

    Potstickers

      

    DESSERTS - $3.25

    *not included in luncheon price* 

    Creamy Rice Pudding (V)

    Double Chocolate Torte with a Strawberry Glaze (V)

    Vanilla Chai Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Spain (Sept. 10-13)

    SOUP 

    Gazpacho (Veg)

     

    SALADS 

    Field Greens with Garlic Aioli (Veg) 

    Manchego, Garlic & Almond (V)

    Lemon Vinaigrette (Veg)

    Sherry Vinaigrette (Veg)

    Panzanella (Bread Salad with Fresh Vegetables) (V)

      

    MAIN DISHES 

    Olive & Lemon Chicken 

    Grilled Vegetables with Romanesco Sauce (V) 
    Spanish Meatballs with Adobo Sauce

    Patatas Bravas (Fiery Fried Potatoes) (Veg)

    ACCOMPANIMENT 

    Jamon Serrano with Manghego Tapas 

     

    INTERACTIVE STATION 

    Paella 

     

    DESSERTS - $3.25

    *not included in luncheon price* 

    Spanish Flan (V)

    Double Chocolate Torte with Strawberry Glaze (V) 

    Spiced Berry Sorbet (V) 

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Germany (Sept. 24-27)

    SOUP 
    Spinach and Mushroom w/ Noodles 

     

    SALADS 
    German Cucumber Salad (V) 
    German Tomato Salad (Veg) 
    Mixed Greens (Veg) 
    Ranch Dressing (V) 
    Brown Mustard Vinaigrette (Veg)
    Yogurt Salad Dressing (V) 
    Creamy Yogurt Salad Dressing (V)

      

    MAIN DISHES 
    Chicken Schnitzel with Mushroom Sauce 

    Spaetzle

    German Potato Salad 
    Braised Red Cabbage (V)

    Viennese Style Peas  

    ACCOMPANIMENT 
    Garlic Deviled Eggs (V)

      

    INTERACTIVE STATION 

    Sausage Brats with Currywurst Sauce 
     

    DESSERTS - $3.25

    *not included in luncheon price*

    German Crumb Cake (V)
    Double Chocolate Torte with Strawberry Glaze (V)
    Raspberry Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Northern Italy (Oct. 1-4)

    SOUP 

    Spicy Italian Chicken 

      

    SALADS 

    Caprese (Veg)

    Farro & Cranberry Salad (Veg) 

    Insalata Tri-Colored Salad (V) 

    Fresh Greens (Veg) 

    Radicchio & Butter Lettuce with Lemon Vinaigrette (Veg)

    Sweet Italian Vinaigrette (Veg)

    Ranch Dressing (V)

    Creamy Oregano Vinaigrette

      

    MAIN DISHES 

    Chicken Cacciatore 

    Tuscan Cauliflower with Hazelnuts and Raisins (V) 

    Beef Braciole with Red Sauce

    Spaghetti with Lemon Basil Pesto (V) 

    Pork Medallions Piccata

    Tortellini with Red & White Sauce 

    ACCOMPANIMENT 

    Focaccia Bread (V) 

      

    INTERACTIVE STATION 

    Tomato Fritters

      

    DESSERTS - $3.25

    *not included in luncheon price*

    Tiramisu (V) 

    Double Chocolate Torte with a Strawberry Glaze (V) 

    Italian Crema Ice Cream (V) 

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Southern Italy (Oct. 8-11)

    SOUP

    Minestrone

     

    SALADS

    Giardinira salad (V)

    Italian Broccolini salad

    Pasta salad

    Fresh greens (Veg)

    Sweet Italian vinaigrette (V)

    Ranch dressing (V)

    Lemon Vinaigrette

     

    MAIN DISHES

    Chicken Scaloppini with Cremini Mushrooms

    Risotto alla Milanese

    Roasted Vegetable Medley

    Pork Medallion Marsala

    Tortellini with Red & White sauce

    Seared Tuscan Kale (Veg)

    ACCOMPANIMENT

    Margherita Pizza (V)

     

    INTERACTIVE STATION

    Fresh Pasta Station

    - Gnocchi alla Ricotta & Herbs (V)

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Cannoli (V)

    Double Chocolate Torte with a Strawberry Glaze (V)

    Yogurt Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisines of Greece & the Middle East (Oct. 15-18)

    SOUP

    Lemon and Herb Chicken

     

    SALADS

    Tomato and Feta salad with olives (Veg)

    Fresh greens (Veg)

    Couscous and Lentil salad (V)

    Hummus & Tzatziki (Cucumber-yogurt dip with pita chips) (V)

    Creamy Mint Oregano dressing (Veg)

    Ranch dressing (V)

     

    MAIN DISHES

    Lamb Meatballs with Pomegranate Sauce

    Moussaka (Vegetarian style) (V)

    Grilled Chicken with Harissa Sauce

    Spanikopita Spinach Pastry (V)

    ACCOMPANIMENT

    Greek Layered Dip with Pita Chips (V)

     

    INTERACTIVE STATION

    Greek Tomato Fritters (Domatokertethes) (V)

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Double Chocolate Torte Cake with a Strawberry Glaze (V)
    Baklava (V)

    Lavender Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of France (Oct. 22-25)

    SOUP

    French Onion

     

    SALADS
    Crudites with Mayo Gribiche (V)

    Salad Greens (Veg)

    Arugula Salad (V)

    Sherry Vinaigrette (Veg)

    Creamy Shallot Vinaigrette (Veg)

    Classic Dijon Mustard Vinaigrette (Veg)

     

    MAIN DISHES

    Blue Cheese Caramelized Onion Tart (V)
    Tarragon Chicken

    Potatoes Dauphinoise (V)
    Haricot Vert with Toasted Nuts (V)

    ACCOMPANIMENT

    Roquefort & Caramelized Onion Flat Bread (V)

     

    INTERACTIVE STATION

    Beef Bourguignon in French Casserole


    DESSERTS - $3.25

    *not included in luncheon price*
    Double Chocolate Torte Cake with a Strawberry Glaze (V)
    Pots de Crème a l'Orange (V)

    Strawberry Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Latin America (Oct. 29-Nov. 1)

    SOUP 

    Pozole

     

    SALADS

    Fresh Greens (Veg)

    Fresh Avocado Salad (Veg)

    Housemade Vinaigrette (V)

    Fresh Ranch Dressing (V)

    Fresh Salsa & Guacamole (V)
    Watermelon Pico de Gallo (Veg)

     

    MAIN DISHES

    Mushroom & Spinach Enchiladas (V)

    Corn with Lime & Chili (Veg)
    Jerk Chicken with Pineapple Salsa

    Fajita Style Vegetables (V)

    Cilantro Lime Rice (Veg)

    ACCOMPANIMENT

    Pork Street Tacos with Escabeche

     

    INTERACTIVE STATION

    Flank Steak with Chimichurri Sauce

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Double Chocolate Torte Cake with a Strawberry Glaze (V)

    Lemon Ice Cream (V)

    Tres Leches (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuban Cuisine (Nov. 5-8)

    SOUP

    Sopa de Pollo

     

    SALADS

    Pasta Salad

    Avocado Cuban Salad (V)

    Fresh Greens (Veg)

    Cucumber Salad (Veg)

    Housemade Vinaigrette (Veg)

    Ranch Dressing (V)

    Garlic Lime Vinaigrette (Veg)

     

    MAIN DISHES

    Cuban Chicken Fricassee with Plantains

    Fried Croquetas

    Patatas Bravas (Veg)

    Cuban Green Beans (V)

    Black Beans and Rice (V)

    White Rice (Veg)

    ACCOMPANIMENT

    Mango Salsa with Chips (Veg)

     

    INTERACTION STATION

    Slow-roasted Pork Butt Tacos with Red & Green Sauce

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Chocolate Torte Cake with a Strawberry Glaze (V)

    Caramel Flan (V)

    Espresso Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Don's BBQ (Nov. 19-22)

    SOUP

    Vegetarian Chili Soup (V)

     

    SALADS

    Macaroni Salad (V)

    Potato Salad (V)

    Mixed Greens (Veg)

    Coleslaw (V)

    Spinach Salad (V)

    Homemade vinaigrette (Veg)

    Hot Bacon Dressing

    Ranch Dressing (V)

     

    MAIN DISHES

    Slow Smoked Brisket

    Mac and Cheese (V)

    Bakes Beans

    BBQ sauce (V)

    ACCOMPANIMENTS

    Rolls (V) & Butter

    Jalapeño Cornbread

     

    INTERACTIVE STATION

    Pulled Pork with Mini Buns

    - BBQ Sauce

    - Spicy BBQ Sauce

    - Honey Mustard

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Chocolate Torte Cake with Strawberry Glaze (V)

    Vanilla Bean Ice Cream (V)

    Peach Cobbler (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Farewell Brunch Week (Dec. 3-6)

    HOT CEREAL

    Grits and more (V)

     

    SALADS

    Spinach Salad (V)

    Fresh Fruit Salad (V)

    Mixed Greens (V)
    Hot Bacon Dressing

    Italian Vinaigrette (Veg)

    Ranch Dressing (V)

     

    MAIN DISHES

    French Toast Casserole (V)

    Biscuits and Gravy

    Eggs Benedict

    Potatoes O’Brien (Veg)

    Bacon and Sausage

    Roasted Vegetables (Veg)

    ACCOMPANIMENT

    Dinner Rolls (V), Cornbread & Butter

     

    INTERACTIVE STATION

    Smoked Salmon Display

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Coffee Cake (V)

    Double Chocolate Torte Cake with Strawberry Glaze (V)

    Dreamsicle Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

Operated by

School of Hospitality and Tourism Management 

Learning lab

Since 1937, the School of Hospitality and Tourism Management has been preparing students to become global hospitality leaders. The educational philosophy of the school is based on academic excellence reinforced and cultivated through experiential learning. Taylor's operation is the practical lab class for our signature Restaurant Operations course.


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