Collis: What’s new, what’s not

by Margarette Nelson, The Dartmouth Staff

14 Jan 2013

HUNTER VAN ADELSBERG/THE DARTMOUTH STAFF

The renovations of the Collis Center for Student Involvement have made some notable changes in the operations and location of Collis Cafe, as you most likely have noticed by now. The setup in Collis 101 actually seems much more open than the old Collis Cafe, and traffic seems to be reduced through some combination of the changes. Here’s a breakdown of the changes by area.

Omelets and Eggs: You are no longer able to order omelets, but can order pre-cooked scrambled eggs and add the usual range of toppings.

Stir-Fry: Instead of cooked-to-order meals, stir-fry is now an assembly line where you can choose from previously prepared meat, vegetables and rice, with the same selection of sauces to top it off. You cannot add salad bar vegetables, according to a sign posted on the sneeze guard of the salad bar. Stir-fry is now open until 8 p.m.

Pasta: Like stir-fry, you can’t add salad bar veggies. However, they do have a pre-cooked mix of standard broccoli, cauliflower and carrots. Pasta is also now open until 8 p.m.

Note: If you do want to add salad bar greens to your food, you can take some kale or spinach, steam them in hot water, drain the water, and then add them to your food.

Deli/Sushi: The deli now closes at 3:30 p.m. Tuesdays through Thursdays to accommodate the sushi bar. Sushi is available Tuesday through Thursday evenings and Sunday and Monday during Late Night Collis.

Soups: Sample cups have been removed, although a sign says that this is in accordance with New Hampshire state health code, rather than a result of the renovations. Also, the lids to the soup cups are now inside next to the soups, rather than by the napkins and utensils in Common Ground.

Salad bar, smoothies, baked goods and refrigerated prepared food sections remain unchanged.




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  • Maria

    When I was at Dartmouth, my favorite thing from Collis was the stuffed Acorn squash. — you wouldn’t happen to have the recipe and be willing to share with a sentimental ole’ alumn????