We’re known for wood-fired pizzas, mini burgers, fresh salads and chef-inspired entrées, like pan-seared sea bass and oven-roasted filet mignon. It’s American bistro fare, crafted from high quality ingredients with a chef at the helm in every kitchen.
Constructed in 1926, the Battelle-Tompkins Memorial Building originally housed the university library. After 75 years, during which it also contained the Kogod School of Business, the building was repurposed as the home of the College of Arts and Sciences.
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