Students stand in line at the stir-fry station. Photo by Tom Rettig
A student worker stretches dough at the brick oven pizza station. Photo by Tom Rettig
Students help themselves to grilled options. Photo by Tom Rettig
The stir-fry station, in which students can design their own dishes, is among the most popular. Photo by Tom Rettig
New salad bars were installed, but the beautiful dining hall was not altered. Photo by Tom Rettig
The many stations in the newly-renovated space allow for plenty of variety. Photo by Tom Rettig
A student helps himself to brick oven pizza. Photo by Tom Rettig
Students pack the dining hall during peak lunch time, left, while students make their way around the newly-renovated servery. Photo by Tom Rettig
The renovated servery offers a clean, modern look to the historic space. Photo by Tom Rettig
Students say they like that the new layout allow them to interact more easily with Dining staff. Photo by Tom Rettig
The build-you-own salad bars allow for many variations.Photo by Tom Rettig
A student enjoys soft-serve ice cream. Photo by Tom Rettig
Fruit-infused filtered water is among the many beverage options. Photo by Tom Rettig
Dining staff can create custom-made deli sandwiches for students. Photo by Tom Rettig
Chicken parmesan with a side of pasta. Photo by Tom Rettig
Fried eggs, yogurt, toast, coffee, and grapefruit. Photo by Tom Rettig
An egg sandwich, grapefruit and orange juice. Photo by Tom Rettig
Apple pie made in the College’s campus bakery, the Kimball Sweet Shoppe. Photo by Tom Rettig
Italian ricotta cookies, also made in Kimball Sweet Shoppe. Photo by Tom Rettig
Pizza is baked in a brick oven that was installed in Kimball as part of the renovation. Photo by Tom Rettig
Chicken Caesar saladPhoto by Tom Rettig
Donuts from Kimball Sweet Shoppe. Photo by Tom Rettig
A bowl of stir-fry. Photo by Tom Rettig
Waffle irons are available in Kimball, along with a variety of toppings. Photo by Tom Rettig
Dining staff are available every morning to cook made-to-order omelets. Photo by Tom Rettig
The steak and cheese sandwiches are among the most popular options. Photo by Tom Rettig
Judging by the increased traffic, the first major renovation to Kimball Dining Hall in more than 20 years has been met with great enthusiasm.
The all-you-care-to-eat Kimball Dining Hall servery, which was renovated this summer, resulted in a 30 percent increase in traffic during the fall semester over the previous semester.
It’s not hard to see why it’s satisfying hungry students. The venerable Kimball Dining Hall now offers more dining options than ever before.
The new menus feature world cuisine, brick oven pizza, a super-food-inspired station, handcrafted deli sandwiches and made-to-order-style cooking. Food stations in the open-floor space include classic/entrée, breakfast, grill, stir-fry, pasta, soup, bread, pizza, deli, salad, and dessert (made daily in the campus bakery, the Kimball Sweet Shoppe). Other options include a fruit and yogurt bar with granola and fruit-infused filtered water.
The most popular dishes are stir-fry, turkey burgers, signature steak and cheese sandwiches, and rotisserie chicken, according to Lynn Cody, marketing coordinator for Dining.
In keeping with Dining’s strong commitment to sustainability, the new colorful fiesta ware was purchased from the only manufacturer that still produces in America, The Home Laughlin China Co.
Holy Cross Dining, which has received more than a dozen national awards in the last decade, strives to serve students no matter their dietary restrictions. Vegetarian and vegan dishes are available, and special food allergy services — including the allergy-free kitchen introduced years ago — are still available.
Dining also introduced an unlimited meal plan option last semester. The new plan provides unlimited meals in Kimball, allowing students to come and go as often as they’d like throughout the day during operating hours.
The changes were informed by intensive, on-campus student surveys. Physical Plant and Dining Services staff worked together with architectural, design and construction firms to plan and execute the renovation.
Generous alumni from the class of 1964 helped make the renovation a reality. In honor of their 50th reunion, the class of 1964 dedicated their Holy Cross Fund gift to the Kimball project, raising $1,091,614 for the Fund. Their record-breaking gift was heralded by the class of 1964 reunion committee, led by class chair Ron Maheu and reunion chair Paul La Camera.
Kimball Hall has served as a place for students to take sustenance, meet friends, hang out and study for more than 80 years. Alumni who recall the beautiful seating area need not worry — the wooden tables, high ceilings, and chandeliers weren’t touched. Kimball seats 823.
Lauren Haley ’16, an accounting major from Weymouth, Mass., appreciates the changes.
“I love the new Kimball Dining Hall,” she says. “The layout looks great, and the food tastes much better because it is made-to-order. I know students are happy with it!”
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