The newest product on the floor is UNO’s express pizza. For about 10 years, Lower Kimball served a deep-dish pizza. Martin Dudek, assistant director of dining, emphasized the need for a change. “Deep-dish pizza is so 80s. Everyone wants the healthier thin-crust,” he said. They also wanted to provide a pizza to rival the great Crossroads pizza for a little healthy competition. “We’re hoping this pizza will help draw a bigger crowd.”
Pizza isn’t the only thing Lower Kimball—which is set up like a food court—offers. Additionally, there’s a sandwich station, a grill, ready-to-go sandwiches, salads, snacks, and Habaneros, a Mexican station. There is a daily rotation of Panini and calzone specials, soups of the day, and a different Asian selection every day. The separation of stations lets Lower Kimball boast shorter lines and a shorter waiting period than Kimball and Crossroads. By spreading out the stations, the staff is able to quickly custom create meals.
“All entrees are made to order,” said Manager Melissa Moore. “The floor is really proud of its personal touch…all employees try their hardest to interact with students on a more personal level.”
Not only does this eatery provide a variety with food choice, but it also accommodates dining dollars and meal swipes, combining the best of both worlds. Meal deal options are offered at both the grill section and Habaneros, as well as at a boxed lunch station. Snacks like those offered at the Lobby Shop can be found there as well, which gives students an opportunity to use dining dollars instead of money they put on their Crusader Express accounts.
Every Thursday, Lower Kimball hosts a farmer’s market that offers a wide variety of seasonal fruits and vegetables. There’s also Barbara’s snack market for bulk packages and individual servings and an organic food corner.
The eating atmosphere is casual and welcoming, with both tables and couch corners, Wi-Fi and mounted TVs.
Next time you’re hungry, stop by Lower Kimball for its wide variety, relaxed feel, and personal attention from the staff.
By Alicia Lincoln '09
