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Welcome to Taylor’s

Here to serve all of OSU
Enjoy our interactive food action stations run by students for $13.95. Open from 11 a.m.-1:30 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 this website. 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.

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. 
  • Walk-ins are going to be limited based on daily reservations, so we strongly suggest booking ahead.
  • Now placing to-go orders at the host desk in Taylor’s
  • Weekly Menu

    January 17: Restaurant closed (first week of classes)

    January 23: Cuisine of Oklahoma

    January 30: Cuisine of China

    February 6: Restaurant closed (Chef Event)

    February 13: Cuisine of India

    February 20: Cuisine of Spain

    February 27: Cuisines of North Italy

    March 6: Cuisines of South Italy

    March 13: Restaurant closed (Spring Break)
    March 20: Cuisine of Greece and the Middle East
    March 27: French Cuisine

    April 3: Restaurant closed (Chef Event)

    April 10: Cuisine of Latin America

    April 17: Cuban Cuisine

    April 24: Heartland Cuisine

    May 1: Brunch Week

    May 8: Restaurant closed (Finals Week)

     
  • Cuisine of Oklahoma (Jan. 23-27)

    MAIN DISHES
    Fish Fry with Tartar Sauce

    Beef Brisket with BBQ Sauce

    Breaded Chicken Livers with Mushrooms and Onions

    Mac and Cheese (Veg Entrée)

     

    SOUP
    Cream of Potato

     

    VEGETABLES

    Mashed Potatoes with Cream Gravy
    Green Beans
    Squash

    SALADS
    Black-eyed Pea Coleslaw
    Fresh Greens Oil and Vinegar

    Murphy’s Creamy Dressing

    Ranch Dressing

     

    INTERACTIVE STATION
    Rolls & Butter

     

    ACCOMPANIMENT

    Cornbread and Butter

     

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze
    Apple Crisp

    Vanilla Ice Cream

  • Cuisine of China (Jan. 30-Feb. 3)

    MAIN DISHES

    Honey Plum Chicken
    Beef with Pepper

    Classic Steam Rice Roasted Broccoli
    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

    Cantonese Fried Noodles (Veg Entrée)

     

    ACCOMPANIMENT

    Tea Eggs with Quick Pickle Relish and Fried Wonton

     

    DESSERTS

    Toffee Sesame Bananas Bread Pudding

    Double Chocolate Torte with a Strawberry Glaze

    Vanilla Chai Ice Cream

  • Cuisine of India (Feb. 13-17)

    MAIN DISHES

    Chicken Tikka Masala

    Basmati Rice with Caraway

    Pork Vindaloo

    Potato & Chickpea Curry (Veg Entrée)

    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 and Papadum

     

    ACCOMPANIMENT

    Samosa and Riata

     

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze

    Rice Pudding

    Vanilla Ice Cream

  • Cuisine of Spain (Feb. 20-24)

    MAIN DISHES

    Olive & Lemon Chicken

    Grilled Vegetables with Romanesco Sauce (Veg Entrée)
    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

     

    ACCOMPANIMENT

    Spanish Flatbread

     

    DESSERTS

    Lemon Olive Oil Pound Cake

    Double Chocolate Torte with a Strawberry Glaze

    Spiced Ice Cream

  • Cuisine of Northern Italy (Feb. 27-March 3)

    MAIN DISHES

    Chicken Cacciatore

    Spaghetti with Lemon Basil Pesto (Veg Entrée)

    Tuscan Cauliflower with Hazelnuts and Raisins

    Pork Porchetta (Carved) with Pan Sauce

    Tortellini with Red & White Sauce

     

    SOUP

    Spicy Italian Chicken

     

    SALADS

    Caprese

    Farro & Cranberry

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

    Fresh Greens

    Lemon Vinaigrette

    Sweet Italian Vinaigrette 

    INTERACTIVE STATION

    Fresh Pasta Station

    Gnocchi Ala Ricotta & Herb

     

    ACCOMPANIMENT

    Focaccia Bread

     

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze

    Italian Cream Cake

    Italian Crema Ice Cream

  • Cuisine of Southern Italy (March 6-10)

    MAIN DISHES

    Chicken Scaloppini, Cremini Mushrooms with Risotto Ala Milanese

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

    Pan Fried Tuscan Kale (Veg Entrée)

     

    SOUP

    Spicy Italian Chicken

     

    SALADS

    Caprese

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

    Fresh Greens

    Creamy Oregano Dressing

    Sweet Italian Vinaigrette

    INTERACTIVE STATION

    Fresh Pasta Station

    Gnocchi Ala Ricotta & Herb

     

    ACCOMPANIMENT

    Margarita Pizza

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze

    Italian Cream Cake

    Italian Crema Ice Cream

  • Cuisine of Greece and Middle East (March 20-24)

    MAIN DISHES

    Lamb Meatballs with Pomegranate Sauce

    Moussaka (Veg Entrée)) 

    Grilled Chicken with Harissa Marinade

    Spanakopita (Spinach Pastry)

    Risotto

     

    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

    Grilled Beef Steak with Ras el Hanout

     

    ACCOMPANIMENT

    Greek Layered Dip with Pita

     

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze
    Baklava

    Lavender Ice Cream

  • Cuisine of France (March 27-31)

    MAIN DISHES
    Beef Bourguignon

    Blue Cheese & Caramelized Onion Tart (Veg Entrée)
    Tarragon Roasted Chicken

    Provencal Dauphinoise
    Haricot Vert with Toasted Walnuts

     

    SOUP

    French Onion

     

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

    Endive Salad Sherry Vinaigrette
    Salad Greens

    Arugula Salad

    Creamy Shallot Vinaigrette

    Classic Dijon Mustard Vinaigrette

    INTERACTIVE STATION

    Roasted Pork with Prunes & Cream

     

    ACCOMPANIMENT

    Roquefort & Caramelized Onion Flat Bread


    DESSERTS
    Double Chocolate Torte with a Strawberry Glaze
    Pots de Creme a la Orange

    French Vanilla Ice Cream

  • Cuisine of Latin America (April 10-14)

    MAIN DISHES

    Mushroom & Spinach Enchiladas (Veg Entrée)

    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

    Fresh Ranch Dressing

    INTERACTIVE STATION

    Flank Steak with Chimichurri Sauce

     

    ACCOMPANIMENT

    Pork Street Tacos with Escabeche

     

    DESSERTS

    Tres Leches
    Double Chocolate Torte with a Strawberry Glaze

    Vanilla Ice Cream

  • Cuban Cuisine (April 17-21)

    MAIN DISHES

    Ropa Vieja with Plantain's

    Cuban Chicken Fricassee

    Fried Croquetas (Veg Entrée)


    SIDES

    Potato Bravos

    Green Beans

     

    SOUP

    Congri, Black Bean and Rice

     

    SALADS

    Pasta Salad

    Avocado Cuban Salad

    Fresh Greens

    Oil and Vinegar

    Ranch Dressing

    INTERACTION STATION

    Slow-roasted Pork Butt Tacos

    Tortillas, Sauces and Toppings

     

    ACCOMPANIMENT

    Cuban Mango Salsa with Pita Chips

     

    DESSERTS
    Flan

    Double Chocolate Torte with a Strawberry Glaze

    Cuban Coffee Ice Cream

  • Heartland Cuisine (April 24-28)

    MAIN DISHES

    Roasted Turkey with Stuffing, Pan Gravy and Cranberry Sauce

    Sweet Corn with Jalapenos

    Butter Carrots

    String Beans with Hickory Smoked Bacon
    Wilted Greens

    Creamy Whipped Potatoes with Gravy

     

    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

    Double Chocolate Torte with a Strawberry Glaze

    Vanilla Bean Ice Cream

  • Brunch Cuisine (May 1-5)

    MAIN DISHES

    French Toast Casserole

    Chicken Fried Chicken

    Biscuits and Gravy

    Eggs Benedict

    Potatoes O’Brien

    Bacon and Sausage

    Winter Roasted Vegetables (Veg Entrée)

     

    HOT CEREAL

    Oatmeal

     

    SALADS

    Black Eyed Peas

    Five Cup Salad

    Mixed Greens

    Italian Vinaigrette

    Ranch Dressing

    INTERACTIVE STATION

    Biscuits and Gravy

     

    ACCOMPANIMENT

    Dinner Rolls & Butter

     

    DESSERTS

    Double Chocolate Torte with a Strawberry Glaze

    Orange Sweet Rolls

    Espresso Ice Cream

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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