Taylor's Restaurant
Welcome to Taylor’s
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.
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.
- Spring Schedule
Jan. 14: Taylor's closed (first week of classes)
Jan. 21: Welcome Back Brunch Week
Jan. 28: Cuisine of China & Southeast Asia
Feb. 4: Cuisine of Spain
Feb. 11: Taylor's closed (Chef Event)
Feb. 18: Cuisine of Latin AmericaFeb. 25: Cuisine of Germany
March 4: Cuisine of North Italy
March 11: Cuisine of South Italy
March 18: Taylor's closed - Spring Break
March 25: Cuisine of Greece & the Middle EastApril 1: Cuisine of France (Closed Friday)
April 8: Cuisine of Cuba
April 15: Taylor's closed (Chef Event) Don's BBQ
April 22: Don's BBQ
April 29: Farewell Brunch Week
May 6: Taylor's closed (Finals Week)
- Welcome Back Brunch (Jan. 21-24)
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 (Jan. 28-31)
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 (Feb. 4-7)
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 SaucePatatas 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 Latin America (Feb. 18-21)
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 SalsaFajita 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
- Cuisine of Germany (Feb. 25-28)
SOUP
Spinach and Mushroom w/ NoodlesSALADS
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 SauceSpaetzle
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 (March 4-7)
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 (March 11-14)
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 (March 25-28)
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
- Cuisines of France (April 1-3)
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 ChickenPotatoes 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
- Cuban Cuisine (April 8-11)
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 (April 22-25)
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 (April 29-May 2)
HOT CEREAL
Grits and more (V)
SALADS
Spinach Salad (V)
Fresh Fruit Salad (V)
Mixed Greens (V)
Hot Bacon DressingItalian 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
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.