The Terrace Dining Room and Eagle’s Nest both underwent major changes this summer, resulting in significant design and inventory changes.
TDR updated its menu with healthier options and new interior designs. The dining room’s walls are now repainted blue and new signs hang from the cash registers in the front.
Reusable plastic containers are now sold for a one-time $5 cost for those who want to take their meal to go. Once purchased, students can swap out their reusable container for a new, clean one at each meal.
“The first thing I noticed when I walked into TDR was how open the space felt,” School of Communication junior Sarah Floyd said. “The new displays opened it up and TDR looked fresh and clean.”
Next to the entrance a mural of farms, trucks and other images represent Bon Appétit’s slogan “Farm to Fork” near the suggestion board.
Along with changes in decoration, there are functional improvements as well. White plates, mugs and bowls have replaced the former blue and orange ones. In addition to sleeker plates, there are three glass and metal water containers for orange, cucumber and lemon essence.
Bon Appétit General Manager Michelle Mooney did not return a request for comment.
Some changes evoked a less enthusiastic response.
“One of the first big changes that I got excited about was the essence water; it makes me feel like I’m in a hotel,” Floyd said. “As much as I love them, having three types of essence water seems like they’re trying to show off.”
Gian Manuel-Alvarez, a sophomore in the Kogod School of Business, joked that the water was appropriate given AU’s price tag.
“I think TDR is trying to do a little too much to make it high scale, but we are paying good money so it better be good high scale,” she said.
Eagle’s Nest updates inventory, design
In line with TDR, The Eagle’s Nest added new decorations as well as food options. A new sitting area with three tables is to the left of the entrance. This area provides a place for students to eat their Subway meal in between classes, work or internships.
“I think they’re really convenient,” School of International Service sophomore Rachael Mulligan, “if you’re on the go and you get a sandwich and you just want to sit down then go to class or wherever your schedule demands.”
The Eagle’s Nest put an organizer rope where the Subway line used to form to decrease congestion and unorganized lines during busy hours between classes.
The Eagle’s Nest also added a variety of new foods to their shelves. Next to the refrigerators at the rear left is a grains, nuts and sweets self-serve bar. Exotic grains such as quinoa, chickpeas garbanzos and Israeli couscous are available in glass containers.
Although sweets are directly below the health-conscious grains, some are healthy like chocolate-covered almonds and Mixed Rainbow Trail. A gluten-free section was also added as well as a section selling yoga mats, umbrellas and flip-flops.
Frozen yogurt is now available as well. Two Red Mango frozen yogurt machines were installed. The vanilla bean, lemon, original and cookies and cream flavors come with a myriad of toppings ranging from strawberry juice poppers to coconut shavings.