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Welcome to Taylor’s

Here to serve all of OSU
Enjoy our interactive food action stations run by students for $12.50. Open from 11 a.m.- 1 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 HTM website.

In our “back-to-normal,” we still take extra precautions

Taylor’s is back to full-service operation with students serving patrons at the table while maintaining the interactive buffet stations for a more personalized service. We decided to maintain safety guidelines to protect student workers and patrons:

  • Cash will not be accepted this semester. 
  • Walk-ins are going to be limited based on daily reservations, so we strongly suggest booking ahead. 
  • Kitchen stations will be strictly divided to maintain safe distancing as much as possible. 
  • Action stations will eliminate interaction of guests with plateware.
  • Hand sanitizing stations will be located at every entrance.
  • Strict reservation policy will be implemented to maintain adequate restaurant capacity.
  • Weekly menu fall 2021
    Aug. 16 - Restaurant closed
    Aug. 23 - Cuisine of Oklahoma
    Aug. 30 - Cuisine of China
    Sep. 6 - Cuisine of India
    Sep. 13 - Cuisine of Spain
    Sep. 20 - Restaurant closed
    Sep. 27 - Cuisine of Northern Italy
    Oct. 4 - Cuisine of Southern Italy
    Oct. 11 - Cuisine of Greece and Middle East
    Oct. 18 - Cuisine of France
    Oct. 25 - Cuisine of Latin America
    Nov. 1 - Coastal Cuisine
    Nov. 8 - Restaurant closed
    Nov. 15 - Heartland Cuisine
    Nov. 22 - Fall break/Thanksgiving: closed
    Nov. 29 - Brunch Cuisine
    Dec. 6 - Restaurant closed finals week 
     
  • Cuisine of Oklahoma (Aug. 23-27)

    MAIN DISHES
    Fried Catfish with Tartar Sauce

    Chicken Fried Steak with Cream Gravy

     

    SOUP
    Cream of Potato

     

    SALADS
    Black-eyed Pea Coleslaw
    Fresh Greens Oil and Vinegar

    Murphy’s Creamy Dressing

    Ranch Dressing

    SIDES
    Mashed Potatoes

    Gravy Green Beans
    Fried Okra


    INTERACTIVE STATION
    Cornbread, Rolls & Butter

     

    DESSERTS
    Cherry Cobbler

    Apple Crisp

  • Cuisine of China (Aug. 30-Sep. 3)

    MAIN DISHES

    Honey Plum Chicken
    Beef with Pepper

    Classic Steam Rice Roasted Broccoli
    Cantonese Fried Noodles Braised Baby Bok Choy

     

    SOUP 

    Egg Drop

     

    SALADS

    Rainbow Sesame Slaw

    Asian Pasta

    Mandarin Almond
    Fresh Bitter Greens

    House Ginger Vinaigrette

    Sesame Garlic Vinaigrette

     

    INTERACTIVE STATION

    Chinese Roast Pork Tenderloin
    with Quick Pickle of Cucumber and Relish

     

    DESSERTS

    Toffee Sesame Bananas Bread Pudding

    Creamy Rice Pudding with Mango & Star Anise

  • Cuisine of India (Sep. 6- 10)

    MAIN DISHES

    Chicken Tikka Masala

    Basmati Rice with Caraway

    Pork Vindaloo

    Potato & Chickpea Curry

    Spinach Paneer

     

    SOUP

    Curried Celery

     

    SALADS
    Dal & Lentil

    Marinated Chickpea

    Fresh Cucumber & Tomato
    Fresh Greens

    Creamy Curry Dressing

    Mint & Cilantro Vinaigrette

    INTERACTIVE STATION

    House-made Naan Bread Papadum

     

    DESSERTS

    Five Spice Coconut Cake

  • Cuisine of Spain (Sep. 13-17)

    MAIN DISHES

    Olive & Lemon Chicken

    Grilled Vegetables with Romanesco Sauce
    Spanish Meatballs

    Fiery Fried Potatoes (Patatas Bravas)
    Green Beans Castilian Style

     

    SOUP

    Gazpacho

     

    SALADS

    Field Greens with Garlic Aioli Lemon Vinaigrette

    Manchego, Garlic & Almond Sherry Vinaigrette

    Panzanella (Bread Salad with Fresh Vegetables)

    INTERACTIVE STATION

    Classic Paella

    Spanish Flatbread

     

    DESSERTS

    Lemon Olive Oil Pound Cake

    Chocolate & Almond Trifle with Spiced Caramel

  • Cuisine of Northern Italy (Sep. 27-Oct. 1)

    MAIN DISHES

    Chicken Cacciatore

    Spaghetti with Lemon Basil Pesto

    Tuscan Cauliflower with Hazelnuts and Raisins

    Pork Medallion Piccata

    Tortellini with Red & White Sauce

     

    SOUP

    Spicy Italian Chicken

     

    SALADS

    Caprese

    Farro & Cranberry

    Insalata Tri-Colore (Radicchio & Butter Lettuce with Lemon Vinaigrette)

    Fresh Greens

    Lemon Vinaigrette

    Sweet Italian Vinaigrette 

    INTERACTIVE STATION

    Focaccia Bread
    Fresh Pasta Station

    Gnocchi Alla Ricotta & Herb

     

    DESSERTS

    Traditional Tiramisu

    Italian Cream Cake

  • Cuisine of Southern Italy (Oct. 4-8)

    MAIN DISHES

    Chicken Scaloppini, Crimini Mushrooms with Risotto Alla Milanese

    Cauliflower with Pine Nuts & Raisins
    Pork Medallion Marsala
    Tortellini with Red & White Sauce

     

    SOUP

    Spicy Italian Chicken

     

    SALADS

    Caprese

    Insalata Tri-Colore (Radicchio & Butter Lettuce with Lemon Vinaigrette)
    Farro & Cranberry

    Fresh Greens

    Creamy Oregano Dressing

    Sweet Italian Vinaigrette

     

    INTERACTIVE STATION

    Margarita Pizza
    Fresh Pasta Station

    Gnocchi Alla Ricotta & Herb

     

    DESSERTS

    Creme Brulee

    Carrot Cake

  • Cuisine of Greece and Middle East (Oct. 11-15)

    MAIN DISHES

    Lamb Meatballs with Pomegranate Sauce and Risotto

    Moussaka (Vegetables Style) 

    Grilled Chicken with Harissa Marinade

     Spanikopita (Spinach Pastry)

     

    SOUP

    Lemon & Chicken Herb 

     

    SALADS

    Tomato & Feta Salad with Olives

    Hummus & Tzatziki (Cucumber-yogurt Dip)

    Couscous and Lentils Salad

    Fresh Greens

    Creamy Mint & Oregano Dressing

     

    INTERACTIVE STATION

    Dolmas (Stuffed Grape Leaves)

    Grilled Beef Steak with Ras el Hanout

     

    DESSERTS

    Baklava
    Chocolate & Almond Trifle with Spiced Caramel

  • Cuisine of France (Oct. 18-22)

    MAIN DISHES
    Beef Bourguignon

    Blue Cheese & Caramelized Onion Tart
    Tarragon Roasted Chicken

    Provencal Dauphinoise
    Haricot Vert with Toasted Walnuts

     

     

    SOUP

    French Onion

     

    SALADS
    Crudités with Mayo Gribiche (Carrots, Fingerling Potatoes, Cherry Tomatoes, Cucumber & Celery)

    Endive Salad Sherry Vinaigrette
    Salad Greens

    Creamy Shallot Vinaigrette

    Classic Dijon Mustard Vinaigrette

    INTERACTIVE STATION

    Roquefort & Caramelized Onion Flat Bread
    Roasted Pork with Prunes & Cream


    DESSERTS
    Tart Tatin
    Pots de Créme a la Orange

  • Cuisine of Latin America (Oct. 25-29)

    MAIN DISHES

    Mushroom & Spinach Enchiladas

    Corn with Lime & Chili
    Jerk Chicken with Pineapple Salsa

    Fajita Style Fresh Vegetable Mix

    Cilantro Lime Rice

     

    SOUP 

    Pozole

     

    SALADS

    Fresh Greens with House-made Vinaigrette

    Fresh Salsa & Guacamole
    Watermelon Pico de Gallo

    Fresh Avocado Salad

    INTERACTIVE STATION

    Flank Steak with Chimichurri

     

    DESSERTS

    Tres Leches
    Chocolate Trifle with Spiced Caramel

  • Coastal Cuisine (Nov. 1-5)

    MAIN DISHES

    NORTHWEST

    Mushroom Phyllo 


    NORTHEAST

    Mussel & Clam Linguine

    Maple Roasted Root Vegetables

     
    MAIN DISHES CAJUN

    Corn Cakes with Crawfish Cream Sauce

    Chicken Etouffee

    Red Beans & Rice

     

    SOUP

    Northeast Clam Chowder

     

    SALADS

    Fresh Greens with Sherry Vinaigrette

    Roasted Beets, Goat Cheese & Candied Pecans
    New Potato Salad with Fresh Herbs

    INTERACTIVE STATION

    Smoked Salmon with Accompaniments

    Dinner Rolls

     

    DESSERTS
    Maple Apple Crisp
    Dark Chocolate Tart - Caramel & Toasted Pecans

  • Heartland Cuisine (Nov. 15-19)

    MAIN DISHES

    Roasted Turkey with Cranberry Sauce

    Herb Roasted Chicken

    Sweet Corn with Jalapeños

    Butter Carrots

    String Beans with Hickory Smoked Bacon
    Wilted Greens

    Creamy Whipped Potatoes with Gravy

    Candied Sweet Potatoes Cornbread Stuffing

     

    SOUP

    Corn Chowder

     

    SALADS

    American Coleslaw

    Waldorf Salad

    Layered Pea Salad
    Fresh Greens with Buttermilk Ranch

    ACCOMPANIMENTS

    Dinner Rolls & Butter

     

    INTERACTIVE STATION

    Roast Pit Ham with Pineapple Sauce

     

    DESSERTS
    Apple Pie

    Lemon Meringue Pie

  • Brunch Cuisine (Nov. 29-Dec. 3)

    MAIN DISHES

    French Toast Casserole

    Chicken Fried Steak

    Biscuits and Gravy

    Eggs Benedict

    Potatoes O’Brien

    Bacon and Sausage

    Winter Roasted Vegetables

     

    HOT CEREAL

    Oatmeal

     

    SALADS

    Black Eyed Peas

    Five Cup Salad

    Mixed Greens

    Italian Vinaigrette

    Ranch Dressing 

    INTERACTIVE STATION

    Dinner Rolls & Butter

     

    DESSERTS

    Students Specialty Desserts of the Day

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. The students preparing your food and serving you are in our Restaurant Operations course, a practical laboratory style class.


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