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Welcome to Taylor’s

Here to serve all of OSU
Enjoy our interactive food action stations run by students for $15.95. 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.

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.
  • Fall Schedule

    Aug. 19: Taylor's closed (first week of classes) 

    Aug. 26: Welcome Back Brunch Week 
    Sept. 2: Cuisine of Spain 

    Sept. 9: Cuisine of China & Southeast Asia 
    Sept. 16: Taylor's closed (Chef Event) 

    Sept. 30: Cuisine of North Italy 

    Oct. 7: Cuisine of South Italy
    Oct. 14:  Cuisine of Greece

    Oct. 21: Cuisine of France

    Oct. 28: Cuisine of Latin America
    Nov. 4: Don's BBQ
    Nov. 11: Taylor's closed (Chef Event)

    Nov. 18: Heartland Cuisine

    Nov. 25: Taylor's closed (Fall break)

    Dec. 2: Farewell Brunch Week 

    Dec. 9: Taylor's closed (Finals Week) 

     
  • Welcome Back Brunch (Aug. 26-29)

    HOT CEREAL 

    Oatmeal Bar and more (V)

     

    SALADS 

    Spinach Salad (Veg)

    Mixed Greens (Veg)

    Fresh Fruit Salad (Veg) 

    Hot Bacon Dressing 

    Housemade Vinaigrette (Veg)

    Ranch Dressing (V)

     

    MAIN DISHES 

    French toast Casserole (V)

    Biscuits and Gravy (V)

    Eggs Benedict 

    Potatoes O’Brien (V)

    Bacon and Sausage 

    Roasted Vegetable (Veg)

    ACCOMPANIMENT 

    Smoked Salmon Display with sides

     

    INTERACTIVE STATION 

    Jalapeno, Cheddar Cornbread & Butter 

      

    DESSERTS - $3.25

    *not included in luncheon price* 

    Double Chocolate Torte with a Strawberry Glaze (V)

    Dreamsicle Ice Cream (V)

    Blueberry Crumb Cake (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Spain (Sept. 2-5)

    SOUP  

    Gazpacho

      

    SALADS 

    Field Greens with Garlic Aioli (V) 

    Lemon Vinaigrette (V) 

    Panzanella (Bread Salad with Fresh Vegetables) (V) 
    Manchego, Garlic & Almond (V) 

    Sherry Vinaigrette (V) 

    Garlic Aioli

    Ranch Dressing

      

    MAIN DISHES 

    Olive and Lemon Chicken

    Grilled Vegetables with Romanseco Sauce (V)

    Spanish Meatballs

    Patatas Bravas (Fiery fried potatoes) (V) 

    ACCOMPANIMENT 

    Serrano Ham, Chorizo and Manchego Flatbread

      

    INTERACTIVE STATION 

    Paella

      

    DESSERTS - $3.25

    *not included in luncheon price* 

    Spanish Flan

    Double Chocolate Torte with a Strawberry Glaze (V)

    Spiced Berry Sorbet (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of China & Southeast Asia (Sept. 9-12)

    SOUP 

    Egg Drop Soup

     

    SALADS 

    Rainbow Sesame Slaw (V)

    Asian Pasta (Veg)

    Mandarin Almond Salad (Veg)

    Fresh Greens (Veg)

    House Vinaigrette (V)

    Sesame Garlic Vinaigrette (V)

    Sriracha Dressing

      

    MAIN DISHES 

    Honey Plum Chicken

    Braised Baby Bok Choy

    Beef and Peppers

    Classic Steamed Ri (Veg)

    Roasted Broccoli (Veg)

    ACCOMPANIMENT 

    Tea Egg with Quick Pickle Relish and Fried Wonton (V)

     

    INTERACTIVE STATION 

    Cantonese Fried Noodles

     

    DESSERTS - $3.25

    *not included in luncheon price* 

    Creamy Rice Pudding

    Double Chocolate Torte with Strawberry Glaze (V) 

    Vanilla Chai Ice Cream

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Germany (Sept. 23-26)

    SOUP 

    Spinach and Mushroom with Noodles

     

    SALADS

    German Cucumber Salad (V)

    Green Tomato Salad (Veg)

    Mixed Greens (Veg)

    Ranch Dressing (V)

    Brown Mustard Vinaigrette (Veg)
    Creamy Yogurt 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*

    Double Chocolate Torte Cake with a Strawberry Glaze (V)

    German Crumb Cake (V)

    Raspberry Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Northern Italy (Sept. 30-Oct. 3)

    SOUP 
    Spicy Italian Soup

     

    SALADS 
    Caprese Salad (Veg) 
    Farro and Cranberry Salad (Veg) 

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

    Fresh Greens (Veg) 
    Sweet Italian Vinaigrette (V) 
    Ranch Dressing (V)

    Creamy Oregano Vinaigrette

      

    MAIN DISHES

    Chicken Cacciatore

    Tuscan Cauliflower with nuts and raisins

    Beef Braciole with red sauce

    Spaghetti with Lemon Basil Pesto (V)

    Pork Medallions Piccata

    Tortellini with red and white sauce

    ACCOMPANIMENT 
    Focaccia Bread (V)

      

    INTERACTIVE STATION 

    Tomato Fritters

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Tiramisu (V)
    Double Chocolate Torte with Strawberry Glaze (V)
    Italian Crema Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Southern Italy (Oct. 7-10)

    SOUP 

    Minestrone

      

    SALADS 

    Giardiniera Salad (V)

    Italian Broccoli Salad

    Pasta Salad

    Fresh Greens (Veg) 

    Sweet Italian Vinaigrette (Veg)

    Ranch Dressing (V)

    Lemon Vinaigrette

      

    MAIN DISHES 

    Chicken Scaloppini with Cremini Mushrooms

    Risotto Alla Milanese

    Cauliflower with pine nuts and raisins

    Pork Medallion Marsala

    Tortellini with red & white sauce

    Seared kale 

    ACCOMPANIMENT 

    Margherita Pizza 

      

    INTERACTIVE STATION 

    Fresh Gnocchi Pasta Station (Alla Ricotta & Herbs)

      

    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

  • Cuisine of Greece (Oct. 14-17)

    SOUP

    Lemon & Chicken Herb

     

    SALADS

    Tomato & Feta Salad with Olives (V)

    Hummus & Tzatziki (Cucumber-yogurt dip) (V)

    Couscous and Lentils Salad (Veg)

    Fresh Greens (Veg)

    Creamy Mint & Oregano Dressing (V)

    Greek Vinaigrette (Veg)

     

    MAIN DISHES

    Lamb Meatballs with Pomegranate Sauce

    Moussaka (Veg)

    Grilled Chicken with Harissa Marinade

    Spanakopita (V)

    Risotto

    ACCOMPANIMENT

    Greek Layered Dip with Pita Bread (V)

     

    INTERACTIVE STATION

    Greek Tomato Fritter

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Rich Chocolate Cake (V)

    Baklava (V)

    Lavender Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisines of France (Oct. 21-24)

    SOUP

    French Onion

     

    SALADS

    Crudites with Mayo Gribiche (carrots, fingerling potatoes, cherry tomatoes, cucumber & celery) (V)

    Endive Salad

    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 Roasted Chicken

    Provencal Dauphinoise (V)
    Haricot Vert with Toasted Walnuts (V)

    ACCOMPANIMENT

    Roquefort & Caramelized Onion Flatbread (V)

     

    INTERACTIVE STATION

    Beef Bourguignon

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Double Chocolate Torte Cake with a Strawberry Glaze (V)
    Pots de Creme a la Orange (V)

    Frech Vanilla Ice Cream (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Cuisine of Latin America (Oct. 28-31)

    SOUP

    Pozole

     

    SALADS
    Fresh Greens (Veg)

    Watermelon Pico de Gallo (Veg)

    Fresh Avocado Salad (Veg)

    Housemade Vinaigrette (V)

    Fresh Salsa & Guacamole (V)

    Fresh Ranch Dressing (V)

     

    MAIN DISHES

    Mushroom and Spinach Enchiladas (V)

    Jerk Chicken with Pineapple Salsa

    Corn with Lime & Chili (Veg)

    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

  • Don's BBQ (Nov. 4-7)

    SOUP

    Vegetarian Chili Soup (V)

     

    SALADS

    Coleslaw (V)

    Potato Salad (V)

    Mixed Greens (Veg)

    Spinach Salad (Veg)

    Homemade Vinaigrette (V)

    Hot Bacon Dressing

    Ranch Dressing (V)

     

    MAIN DISHES

    Slow Smoked Brisket

    Mac and Cheese (V)

    Breaded Okra

    Baked Beans

    Sweet Corn

    BBQ Sauce (V)

    ACCOMPANIMENT

    Honey Rolls and Butter

     

    INTERACTION 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 a Strawberry Glaze (V)

    Vanilla Bean Ice Cream (V)

    Peach Cobbler (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Heartland Cuisine (Nov. 18-21)

    SOUP

    Corn Chowder (V)

     

    SALADS

    American Coleslaw (V)

    Waldorf Salad 

    Layered Pea Salad (V)

    Fresh Greens with Buttermilk Ranch (V)

     

    MAIN DISHES

    Roasted Turkey with Stuffing, Pan Gravy and Cranberry Sauce

    Sweet Corn Jalapenos (V)

    Butter Carrots (V)

    Green Bean Casserole (V)

    Wilted Greens (Veg)

    Cream Whipped with Gravy (V)

    ACCOMPANIMENTS

    Dinner Rolls & Butter (V)

     

    INTERACTIVE STATION

    Roast Pit Ham with Pineapple Sauce

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Rich Chocolate Cake (V)

    Vanilla Bean Ice Cream (V)

    Peach Cobbler (V)

     

    (V) = vegetarian

    (Veg) = vegan

  • Farewell Brunch Week (Dec. 2-5)

    HOT CEREAL

    Oatmeal and more (V)

     

    SALADS

    Spinach Salad (V)

    Fresh Fruit Salad (V)

    Mixed Greens (V)
    Hot Bacon Dressing

    Housemade Vinaigrette (Veg)

    Ranch Dressing (V)

     

    MAIN DISHES

    French Toast Casserole (V)

    Biscuits and Gravy (V)

    Eggs Benedict

    Potatoes O’Brien (V)

    Bacon and Sausage

    Roasted Vegetables (Veg)

    ACCOMPANIMENT

    Jalapeno, Cheddar Cornbread & Butter

     

    INTERACTIVE STATION

    Smoked Salmon Display with sides

     

    DESSERTS - $3.25

    *not included in luncheon price*

    Double Chocolate Torte Cake with Strawberry Glaze (V)

    Dreamsicle Ice Cream (V)

    Blueberry Crumb Cake (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.


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