Meet These Five LGBTQ+-owned Businesses Changing the Food System
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.
Queer Food Isn’t About Rainbows
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.
How LGBTQ+ Culinarians Have Shaped American Cuisine
We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.
The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?
Let’s Cook: Make a Meal of Grilled Summer Produce
Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.
Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.
We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth generation Japanese American.
Matcha Brown Rice Risotto
Creamy, made without major allergens, and oh-so-satisfying.
When Gluten’s Off the Table
Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.
Helping People with Food Allergies and Intolerances Dine Well
Find out how you can support those with food allergies and intolerances.
Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!
What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
- Breakfast Mon-Fri, 7:00 am - 10:30 am
- Brunch Sat-Sun, 8:30 am - 2:00 pm
- Lunch Mon-Fri, 11:00 am - 2:30 pm
- Dinner Mon-Thu, 4:30 pm - 8:00 pm
- Dinner Fri, 4:30 pm - 7:30 pm
- Dinner Sat, 5:00 pm - 7:30 pm
- Dinner Sun, 5:00 pm - 8:00 pm
An Overview of the Upper Commons
Classics – All the comforts of great home cooking
Our selections at the Classics station provides the hearty meal that everyone always wants to know is available. This station is just plain good old-fashioned
food done well.
Global – A celebration of culinary cultural diversity
Featuring fresh ingredients matched with timeless techniques and authentic flavors from the global village. Our offerings will be cooked-to-order with
precise kitchen skills and a bit of flashy entertainment. Global offers a sampling of dishes from around the world.
Cucina – Hot-from-the-oven pizza, daily pasta creations and more
Grill – Featuring our 100% fresh ground chuck
burgers and more
In addition to the popular standard items, The Grill will feature daily specials.
Stacks – A create-your-own deli bar
Everything you need to create authentic deli-style sandwiches are the mainstay for Stacks, offering a variety of meats, cheeses and spreads, in-house baked
breads and rolls, plus accompaniments.
Greens – Fresh and bountiful salad bar
Some have proclaimed the death of the salad bar; we couldn't disagree more! Greens will feature fresh, seasonal fruits and vegetables, made from
scratch specialty salads and dressings, in-house baked croutons and bagel chips and a whole lot more. Each day you will have the opportunity to create your own fresh, flavorful salad plate, always with the very best the season and our kitchen has to offer.
Also available at the Upper Commons
• Memorable bowls of soups made with the finest and freshest ingredients – from stock to garnish.
• Vegetarian dishes offering a variety of seasonal vegetables, beans, whole grains and more.
• Visit our dessert cart for the ultimate decadent experience.
• Locally roasted Solude coffees is the centerpiece of our beverage selection.
• A made-without-gluten-containing-ingredients station, featuring soup, pizza, dessert, and more.
For more information on dining at Roger Williams University, visit us at: http://dining.rwu.edu