Hungry? "The Dining Lab" is Now Open! Restaurant Run by Monroe College's Culinary Arts Students Opens for the Winter Semester with an Exciting New Menu

Nearby Monroe College's School of Hospitality Management and the Culinary Arts has opened its student-run restaurant, The Dining Lab, and student-run café, The Pastry Kiosk, to the general public for the winter semester. The Dining Lab and Pastry Kiosk are located at Monroe College’s Main Hall at 434 Main Street in New Rochelle.


The Dining Lab offers a three-course gourmet dinner for a fixed price of $18.95. Its newly rolled out menu offers a selection of homemade meals including, but not limited to, risotto with caramelized fennel and saffron as appetizers, and a duo of chicken, smoke-roast pork loin, and pan-seared bass for entrées. Desserts include a chocolate hazelnut pyramid, an apple cranberry crisp with caramel sauce, and a cheese flight featuring local artisan cheeses. 


You can find The Dining Lab’s full menu at http://www.thedininglab.com/the-menu.html.


The restaurant is currently open Tuesday through Thursday, with three seatings at 6:30pm, 7pm, and 7:15pm. Students in Monroe’s culinary and hospitality degree program prepare each item and are responsible for the restaurant’s daily operations. Reservations can be made by calling 914-740-6421 or emailing info@thedininglab.com.


Additionally, Monroe’s student-run café, The Pastry Kiosk, offers a full lunch menu, featuring gourmet sandwiches and homemade breads, quiches, salads and soups, as well as specialty flatbread pizzas baked on the Italian stone hearth oven. Its pastry case is lined with a variety of freshly baked goods, including croissants, muffins, scones, cookies, biscotti, Danish pastries, decorated cakes and cupcakes, mousse-filled cakes, tarts, and more. The kiosk is open Monday through Thursday from 11am-3pm, and offers seating for patrons in The Dining Lab or a to-go option that enables them to take meals home, or back to the office.


Monroe College's Culinary Arts program is a world-class program that prepares students for professional careers in the culinary field. Taught by a faculty of experienced industry professionals, many of whom are certified by the American Culinary Federation, students gain valuable instruction and mentoring in a real-world culinary environment. Since 2009, the program has received more than 450 awards.


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