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.

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 America

Feb. 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 East

April 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 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 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 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
Cuisine of Germany (Feb. 25-28)

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 (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 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
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 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

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.

Spears School of Business

Taylor's Restaurant

Welcome to Taylor’s

Eat lunch from across the globe

Learning lab

Taylor's Restaurant

Welcome to Taylor’s

Eat lunch from across the globe

Operated by

Learning lab