Skip to main content

Emory Atlanta

Café

Café Hours

Campus Map

cafebonappetit

Click here to enlarge

Stay Fresh

cafebonappetit

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Read More
cafebonappetit

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

Read More
cafebonappetit

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Read More
cafebonappetit

Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

Read More
cafebonappetit

Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

Read More
cafebonappetit

Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

Read More
cafebonappetit

Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

Read More
cafebonappetit

Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

Read More
cafebonappetit

Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

Read More
cafebonappetit

Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

Read More
cafebonappetit

Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

Read More
cafebonappetit

7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

Read More
cafebonappetit

Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

Read More
cafebonappetit

Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

Read More
cafebonappetit

Fished or Farmed: A Q&A Deep Dive with Seafood Watch

We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.

Read More

Daily Hours

Banjo Coffee @ Woodruff Library

Monday through Thursday Hours
400 cal.
@paninis
360 cal.
@paninis
  • reg.5.49
640 cal.
@breakfast sandwich
  • reg.4.49
530 cal.
@breakfast sandwich

Breakfast

Dobbs Common Table

@breakfast
@breakfast
@breakfast
@breakfast
@stem to root- vegan
3/4 cup
@stem to root- vegan
@stem to root- vegan
SIDES: cheddar cheese , sauteed onions and mushrooms , spinach , diced tomatoes
@luncheonette
@avoiding gluten
@avoiding gluten
3/4 cup
@avoiding gluten
Grand Prairie gluten-free oats
@market table kettles
@market table kettles
110 cal.
@market table kettles
150 cal.
@market table kettles
60 cal.
@market table kettles
10 cal.
@market table kettles
25 cal.
@market table kettles
50 cal.
@market table kettles
SIDES: scrambled tofu , meatless bacon , bacon , cheddar cheese or varied , spinach , sauteed mushrooms , tomatoes , sliced onions , whole wheat tortilla , whole grain bread
@the market table deli

Rollins Café

  • reg.$6.29
choice of cage free eggs or egg whites with a selection of vegetables including spinach, mushroom, onion, broccoli, tomato, and bell peppers. Proteins include vegetarian sausage, chicken sausage, local bacon, and pork sausage.
@breakfast
  • reg.$2.69
@breakfast
  • Cup$2.89
  • Bowl$3.09
@breakfast
  • Cup$2.89
  • Bowl$3.09
@breakfast
  • reg.$1.99
SIDES: cream cheese
@breakfast
  • reg.$3.59
SIDES: assorted jams and jellies
@breakfast

Starbucks

Rollins Café

  • grande$2.89
  • venti$3.09
0 cal.
@starbucks coffee
  • grande$4.69
  • venti$4.99
2% milk
280 cal.
@starbucks coffee
  • tall$3.59
  • grande$4.19
  • venti$4.49
2% milk
100 cal.
@starbucks coffee
  • tall$3.99
  • grande$4.59
  • venti$4.89
210 cal.
@starbucks coffee
  • tall$3.49
  • grande$4.09
  • venti$4.39
2% milk
100 cal.
@starbucks coffee
  • tall$3.99
  • grande$4.69
  • venti$4.99
2% milk
170 cal.
@starbucks coffee
  • tall$4.19
  • grande$4.99
  • venti$5.39
2% milk
250 cal.
@starbucks coffee
  • tall$4.09
  • grande$4.89
  • venti$5.29
2% milk
190 cal.
@starbucks coffee
  • grande$4.69
  • venti$4.99
240 cal.
@starbucks coffee
  • grande$2.69
  • venti$4.19
90 cal.
@starbucks coffee
  • grande$3.49
  • venti$3.99
110 cal.
@starbucks coffee
  • grande$4.19
  • venti$4.59
110 cal.
@starbucks coffee
  • grande$4.19
  • venti$4.59
110 cal.
@starbucks coffee
  • tall$1.99
  • grande$2.29
  • venti$2.59
0 cal.
@starbucks coffee
  • grande$2.69
  • venti$3.19
0 cal.
@starbucks coffee
80 cal.
@starbucks coffee
  • reg.$0.69
70 cal.
@starbucks coffee
  • reg.$0.59
15 cal.
@starbucks coffee

Grab & Go

Miss Jean's @ The Law School

  • reg.9.49
@Chef's Special
  • reg.10.49
@Chef's Special
  • 8 oz3.19
  • 12 oz3.59
@Kettles
  • reg.3.19/3.59
@Kettles
  • reg.10.09
@bowls

Lunch

Dobbs Common Table

SIDES: soy milk mashed potatoes , roasted asparagus , garlic roasted vegetables
@stem to root- vegan
SIDES: Chef Jermarace's chicken chickpea chili , Chef JD's beef chili , Chef Shavon's vegetarian chili , Chef Grady's turkey Chili
@the flatiron
Springer Mountain Farms marinated chicken thighs with tomatoes and a creamy chicken broth, cooked in a skillet until golden
SIDES: roasted cauliflower with spinach, tomato and bell peppers
@605 kitchen
Soy Shop
@605 kitchen
@605 kitchen
crispy, tender chicken marinated in a bold blend of spices, yogurt, and fresh herbs, then deep-fried to perfection
@fire & spice
SIDES: Indian-style malai kofta curry , garlic roasted Brussels sprouts
@fire & spice
@luncheonette
Springer Mountain Farms 4oz chicken breast
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
SIDES: soy milk mashed potatoes , roasted asparagus , garlic roasted vegetables
@avoiding gluten
SIDES: lemon poppyseed bars , four bean salad , grilled squash , marinara meatballs
@taam tov
@market table kettles
@market table kettles
@the market table deli
roasted sweet potatoes with zucchini and squash on toasted bread
@the market table deli

Rollins Café

  • Cup$3.19
  • Bowl$3.59
ground turkey simmered in a tomato broth with diced onions, celery, peppers and red kidney beans with garlic and ancho chili
@kettles
  • Cup$3.19
  • Bowl$3.59
fresh local okra stewed with tomatoes in a vegan broth
@kettles
  • reg.$10.39
chef-inspired global cuisine including basmati rice, farro, jasmine rice, and couscous with choice of fresh vegetables such as onions, carrots, bell peppers, broccoli, peas, and corn
with proteins chicken, tofu, shrimp, or sausage and sauces including raita, diverse chutneys, bhuna, and kale saag
@global feature

daily hours

Clairmont Café

  • reg.11.79
360 cal.
@grill menu
  • reg.12.59
820 cal.
@grill menu
  • reg.12.59
590 cal.
@grill menu
  • reg.11.99
480 cal.
@sandwiches and sides
  • reg.9.09
460 cal.
@sandwiches and sides

Late Lunch

Dobbs Common Table

@the market table deli
roasted sweet potatoes with zucchini and squash on toasted bread
@the market table deli

Dinner

Dobbs Common Table

A Moroccan-inspired stew with fresh vegetables, succulent chickpeas and hearty sweet potatoes simmered in a rich, spiced broth with cinnamon and cumin
SIDES: sauteed mushrooms and kale , seasonal grilled vegetables , lemon herbed quinoa
@stem to root- vegan
SIDES: corn tortilla , lime , taqueria pinto beans , brown rice , salsa roja , salsa verde , sour cream , improved nature "chicken" carnitas , flour tortillas
@the flatiron
ground beef blended with egg, breadcrumbs and seasoning, baked with ketchup glaze
SIDES: roasted asparagus , käsespätzle
@605 kitchen
plant-based Beyond crumbles blended with ketchup, breadcrumbs, and seasonings and baked
@605 kitchen
Korean-style stir-fried vegetables and whitefish served in a curried tamari sauce
SIDES: sesame tamari braised Bok choy , tamari vegetable yakisoba noodles
@fire & spice
soy-based protein cooked in a tamari glaze with spices
@fire & spice
@luncheonette
Springer Mountain Farms 4oz chicken breast
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone
A Moroccan-inspired stew with fresh vegetables, succulent chickpeas and hearty sweet potatoes simmered in a rich, spiced broth with cinnamon and cumin
SIDES: sauteed mushrooms and kale , seasonal grilled vegetables , lemon herbed quinoa
@avoiding gluten
SIDES: blueberry cobbler , tossed salad with dressing , broccoli kugel , candied sweet potatoes
@taam tov
@market table kettles
@market table kettles
@the market table deli
roasted sweet potatoes with zucchini and squash on toasted bread
@the market table deli

Late Night

Dobbs Common Table

190 cal.
@crossroads
100 cal.
@crossroads
260 cal.
@crossroads
170 cal.
@crossroads
170 cal.
@crossroads
140 cal.
@crossroads
140 cal.
@crossroads
100 cal.
@crossroads
150 cal.
@crossroads
5 cal.
@salad bar
5 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
10 cal.
@salad bar
0 cal.
@salad bar
5 cal.
@salad bar
10 cal.
@salad bar
5 cal.
@salad bar
15 cal.
@salad bar
40 cal.
@salad bar
15 cal.
@salad bar
0 cal.
@salad bar
70 cal.
@salad bar
60 cal.
@salad bar
60 cal.
@salad bar
45 cal.
@salad bar
40 cal.
@salad bar
60 cal.
@salad bar
50 cal.
@salad bar
30 cal.
@salad bar
35 cal.
@salad bar
40 cal.
@salad bar
25 cal.
@salad bar
20 cal.
@salad bar
60 cal.
@salad bar
0 cal.
@salad bar
180 cal.
@salad bar
40 cal.
@salad bar
35 cal.
@salad bar
170 cal.
@salad bar
180 cal.
@salad bar
160 cal.
@salad bar
0 cal.
@salad bar
150 cal.
@salad bar
170 cal.
@salad bar
110 cal.
@salad bar
180 cal.
@salad bar
160 cal.
@beverages
mayfield dairy
110 cal.
@beverages
150 cal.
@beverages
mayfield dairy
170 cal.
@beverages
mayfield dairy
200 cal.
@beverages
mayfield dairy
240 cal.
@beverages
5 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
100 cal.
@beverages
1 tsp
15 cal.
@beverages
1 oz.
45 cal.
@beverages
1 tsp
25 cal.
@beverages
130 cal.
@beverages
140 cal.
@beverages
130 cal.
@beverages
100 cal.
@beverages
130 cal.
@beverages
130 cal.
@beverages
140 cal.
@beverages
70 cal.
@beverages
70 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
0 cal.
@beverages
150 cal.
@beverages
140 cal.
@beverages
180 cal.
@beverages
140 cal.
@beverages

Menu Icon Legend

FOOD ALLERGIES

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at emoryatlanta.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Emory University. Further questions about ingredients can be answered by our trained managers/chefs on-site.

Avoiding Gluten?

Dobbs Common Table offers a station dedicated to providing meals made without gluten-containing ingredients. The Avoiding Gluten station provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. For this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact.

For questions about these services or to request food allergy accommodations, students should contact:

Jamie Kalogeros, Senior Wellness Coordinator
jamie.kalogeros@cafebonappetit.com

Asia Hunter, General Manager
asia.hunter@cafebonappetit.com

Emory Department of Accessibility Services
accessibility@emory.edu

FOOD RECOVERY VERIFIED

Emory Dining is fighting food waste and hunger by  recovering surplus perishable food from our campus that would  otherwise go to waste and donating it to people in need through the Campus Kitchens Project.

Learn more about Food Recovery Verified
and Bon Appetit’s food recovery efforts.

Eat Right — For You

cafebonappetit

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments
cafebonappetit

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities
cafebonappetit

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

Recipes From Home

Share a taste of home with your friends on campus!

Everyone has a dish or food memory that makes them think fondly of home and our team would love to create the dish for you in the café!

Submit your recipe!

Subscribe to Menu Mail

Receive the daily menu in your inbox!

Enter your email, choose your café(s ), and you'll start getting Menu Mail tomorrow! To change your settings, submit this form again with the same email address. Messages are not sent when cafés are closed.

NOTE: Menu items may change just before service. Please check the website for the most current information.

Tell Us What You Think

Common Questions

  • I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
  • Can you tell me how many calories are in the foods in my café?
  • How will you handle my concerns about a food allergy?
See All FAQs
Meet the team