UW to Highlight North Hall, New Dining Center in Aug. 8 ‘Sneak Peek’

Members of the public and the University of Wyoming community can get a “sneak peek” of UW’s new North Hall and Dining Center Friday, Aug. 8, from 8:30-10:30 a.m.

 

Guided tours of the four room designs available to incoming students will be provided, and the Dining Center will be open for self-guided tours.

 

North Hall and the Dining Center, which will be open for students to move in Friday, Aug. 15, are part of the largest construction project in the university’s history, totaling $285.5 million. The new South Hall is scheduled to be open for the spring semester.

 

During the Aug. 8 “sneak peek” -- open to faculty, staff, students, members of the public and the media -- lunch coupons will be given away for people to sample all nine of the dining stations in the new facility. These buy one/get one free coupons can be used from Monday, Aug. 25, until the end of the semester; lunch and dinner prices are $12.99 per person.

 

The North Hall will house 410 students, and South Hall will have 542 beds.

 

The Dining Center’s nine concept platforms include Pan Asian, Comfort, Latin, Allergen Aware and Italian. Designed to cater to the diverse needs of the campus community, the center will serve as the primary dining facility for students living on campus while also welcoming faculty, staff, off-campus students and community members for breakfast, lunch and dinner.

 

The two-story dining center was designed as a central gathering place for faculty, staff and the public to hold meetings while also enjoying healthy, all-you-can-eat meal options:

 

-- The Ranch -- Your go-to for burgers, sandwiches and hearty sides, done with down-home goodness.

 

-- Prexy’s Pasture Salad Bar -- Where plant-forward, farm-to-table eats take root.

 

-- The Spice Road -- Wander the kitchens of Asia, all in one delicious stop.

 

-- Sabor -- A rustic yet refined exploration of tastes from Central and South America.

 

-- The Extra Mile -- Healthy, wholesome cuisine with allergen-conscious sensibilities.

 

-- Mangia! -- An Italian American sauce and pizza kind of joint serving traditional scratch-made favorites.

 

-- Americana -- Featuring classic and comfort dishes you grew up with.

 

-- Etcetera -- Protein, provisions and curated bites blending fuel and flavor.

 

-- The Bucking Horse Bakery -- Scratch-made desserts fresh from the range.

 

“Our new stations feature state-of-the-art equipment, and our executive chefs, Mathew Branson and Kunal Sinha, are extremely creative and talented and lead a dedicated team of chefs and cooks,” says Vaishali Parag Chitnis, associate director for UW Dining Services. “It’s going to be a great place to come in and dine, not only for our students, but the UW campus and Laramie, too.”