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Welcome to Taylor’s

Here to serve all of OSU

Enjoy our interactive food action stations run by students for $16.95. Open from 11 a.m.-1:15 p.m. Tuesday through Friday during the fall and spring 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.

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 based on availability.
  • Cash is not accepted. Only credit card and Student Meal Plan.
  • Walk-ins are limited and based on daily reservations. Reservations strongly recommended.
  • Metered Parking is available adjacent to Taylor's on Athletic Ave. Please see map.
  • Option for To-Go orders received at Taylor's host desk.

The Menus

  • Aug. 25-28 • Welcome Back Brunch

    Welcome Brunch

    Hot Cereal
    Oatmeal and More

    Salads

    (Veg) Spinach Salad

    (Veg) Mixed Greens

    Hot Bacon Dressing

    (Veg) House Made Vinaigrette

    (Veg) Fresh Fruit Salad

    (V) Ranch Dressing

    Main Dishes

    (V) French Toast Casserole

    (V) Potatoes O’Brien

    Eggs Benedict

    Bacon and Sausage

    (V) Biscuits and Gravy

    (Veg) Roasted Vegetables

    Interactive Station

    Smoked Salmon Display W/ Sides

    Accompaniment

    Dinner Rolls W/ Butter

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake With a Strawberry Glaze

    (V) Dreamsicle Ice Cream

    (V) Blueberry Crumb Cake

  • Sept. 1-4 • Spain

    Cuisines of Spain

    Soup

    Gazpacho

    Salads

    (V) Field Greens with Garlic Aioli

    (V) Manchego, Garlic & Almond

    (V) Lemon Vinaigrette

    (V) Sherry Vinaigrette

    (V) Panzanella (Bread Salad with Fresh Vegetables)

    Garlic Aioli

    Ranch Dressing

    Main Dishes

    Olive and Lemon Chicken

    Spanish Meatballs

    (V) Grilled Vegetables with Romesco Sauce

    (V) Patatas Bravas (Fiery Fried Potatoes)

    Accompaniments

    Serrano Ham, Chorizo and Manchego Flatbread

    Interactive Station

    Paella

    Desserts - $4.95

    *Not Included in Luncheon Price*

    Spanish Flan

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Spiced Berry Sorbet

  • Sept. 8-11 • China & Southeast Asia

    Chinese Cuisine

    Soup

    Egg Drop Soup

    Salads

    (V) Rainbow Sesame Slaw

    Fresh Greens

    (Veg) Tiger Salad

    (V) House Ginger Vinaigrette

    (Veg) Mandarin Almond Salad

    (V) Sesame Garlic Vinaigrette

    Sriracha Dressing

    Main Dishes

    Honey Plum Chicken

    Beef and Peppers

    Braised Baby Bok Choy

    (Veg) Classic Steamed Rice

    (Veg) Roasted Broccoli

    Accompaniments

    (V) Scallion Pancake W/ Pickled Ginger Relish

    Interactive Station

    Cantonese Fried Noodles

    Desserts - $4.95

    *Not Included in Luncheon Price*

    Creamy Rice Pudding

    Double Chocolate Cake With Strawberry Sauce

    Vanilla Chai Ice Cream

  • Sept. 15-18• Germany

    Cuisine of Germany

    Soup

    Spinach and Mushroom with Noodles

    Salads

    (V) German Cucumber Salad

    (V) Ranch Dressing

    (Veg) German Tomato Salad

    (Veg) Brown Mustard Vinaigrette

    (Veg) Mixed Greens

    (V) Creamy Yogurt Dressing

    Main Dishes

    Chicken Schnitzel with Mushroom Sauce

    Spaetzle

    German Potato Salad

    (V) Braised Red Cabbage

    Viennese Style Peas

    Accompaniment

    (V) Obatzda Cheese Spread W/ Crostini

    Interactive Station

    Sausage Brats with Currywurst Sauce

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) German Crumb Cake

    (V) Raspberry Ice Cream

  • Sept. 29-Oct. 2 • Northern Italy

    Cuisines of Northern Italy

    Soup

    Spicy Italian Soup

    Salads

    (Veg) Caprese Salad

    (Veg) Fresh Greens

    (Veg) Farro and Cranberry Salad

    (Veg) Sweet Italian Vinaigrette

    (V) Insalata Tricolor Salad — Radicchio & Butter Lettuce with Lemon Vinaigrette

    (V) Ranch Dressing

    Creamy Oregano Vinaigrette

    Main Dishes

    Chicken Cacciatore

    (V) Spaghetti with Lemon Basil Pesto

    (V) Broccolini W/ Parmesan

    Pork Medallions Piccata

    Beef Braciole with Red Sauce

    Tortellini with Red and White Sauce

    Accompaniment

    (V) Focaccia Bread

    Interactive Station

    Gnocchi alla Ricotta & Herbs

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Tiramisu

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Italian Crema Ice Cream

  • Oct. 6-9 • Southern Italy

    Cuisines of Southern Italy

    Soup

    Minestrone

    Salads

    (V) Giardiniera Salad

    (Veg) Fresh Greens

    Italian Broccoli Salad

    (V) Sweet Italian Vinaigrette

    Pasta Salad

    (V) Ranch Dressing

    Lemon Vinaigrette

    Main Dishes

    Chicken Scaloppini with Cremini Mushrooms

    Medaglioni di Maiale al Marsala (Pork Medallion Marsala)

    Risotto alla Milanese

    Tortellini with Red & White Sauce

    Cauliflower with Pine Nuts & Raisins

    Seared Kale

    Accompaniment

    Margherita Pizza

    Interactive Station

    Frittelle di Pomodoro (Tomato Fritters)

    Desserts - $4.95

    *Not Included in Luncheon Price*

    Cannoli

    Double Chocolate Cake with Strawberry Sauce

    Yogurt Ice Cream

  • Oct. 13-16 • Greece

    Greece and the Middle East

    Soup

    Lemon & Chicken Herb

    Salads

    Tomato & Feta Salad with Olives

    Fresh Greens

    Hummus & Tzatziki (Cucumber-Yogurt Dip)

    Creamy Mint & Oregano Dressing

    Couscous and Lentil Salad

    Greek Vinaigrette

    Main Dishes

    Lamb Meatballs with Pomegranate Sauce

    (Veg) Spanakopita (Spinach Pastry)

    (Veg) Moussaka

    (Veg) Mujaddara (Mediterranean Rice)

    Grilled Chicken with Harissa Marinade

    Accompaniment

    (Veg) Greek Layered Dip with Pita Bread

    Interactive Station

    (Veg) Kolokithokeftedes (Greek Zucchini Fritters)

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Baklava

    (V) Lavender Ice Cream

  • Oct. 20-23 • France

    Cuisine of France

    Soup

    French Onion

    Salads

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

    (Veg) Arugula Salad

    (Veg) Endive Salad with Sherry Vinaigrette

    (V) Creamy Shallot Vinaigrette

    (Veg) Salad Greens

    (V) Classic Dijon Mustard Vinaigrette

    Main Dishes

    (Veg) Blue Cheese & Caramelized Onion Tart

    (Veg) Provençal Dauphinoise

    Tarragon Roasted Chicken

    (Veg) Haricots Verts with Toasted Walnuts

    Accompaniment

    (Veg) Roquefort & Caramelized Onion Flatbread

    Interactive Station

    Beef Bourguignon

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Pots de Crème à l’Orange

    (V) French Vanilla Ice Cream

  • Oct. 27-30 • Latin America

    Cuisine of Latin America

    Soup

    Pozole

    Salads

    (Veg) Fresh Greens

    (V) Housemade Vinaigrette

    (Veg) Watermelon Pico de Gallo

    (V) Fresh Salsa & Guacamole

    (Veg) Fresh Avocado Salad

    (V) Fresh Ranch Dressing

    Main Dishes

    (V) Mushroom and Spinach Enchiladas

    (Veg) Corn with Lime & Chili

    Jerk Chicken with Pineapple Salsa

    (V) Stir-Fry Vegetables W/ Cumin, Lime and Chilies

    (Veg) Cilantro Lime Rice

    Accompaniment

    Pork Street Tacos with Escabeche

    Interactive Station

    Flank Steak with Chimichurri Sauce

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Lemon Ice Cream

    (V) Tres Leches

  • Nov. 3-6 • Don's BBQ

    Don’s BBQ

    Soup

    (V) Vegetarian Chili Soup

    Salads

    (V) Coleslaw

    (Veg) Spinach Salad

    (V) Potato Salad

    Hot Bacon Dressing

    (V) House-Made Vinaigrette

    (V) Ranch Dressing

    (Veg) Mixed Greens

    Main Dishes

    Slow-Smoked Brisket

    Baked Beans

    (V) Mac and Cheese

    (V) BBQ Sauce

    Breaded Okra

    Sweet Corn

    Interactive Station

    Pulled Pork W/ Mini Buns and Three Sauces: BBQ Sauce, Spicy BBQ Sauce, and Honey Mustard

    Accompaniment

    Honey Rolls and Butter

    Desserts - $4.95

    *Not Included in Luncheon Price*

    (V) Double Chocolate Cake with Strawberry Sauce

    (V) Apple Pie

    (V) Salted Caramel Ice Cream

  • No. 17-20 • Heartland Cuisine

    Menu coming soon!

  • Dec. 1-4 • Farewell Brunch

    Menu coming soon!


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.