Café

Café Hours

Stay Fresh

modified breakfast hours

Dobbs Common Table

@breakfast
@breakfast
@breakfast
@breakfast
@stem to root- breakfast
@stem to root- breakfast
@stem to root- breakfast
@stem to root- breakfast

Breakfast

Rollins Café

  • reg.$8.19
@breakfast
  • reg.$6.89
@breakfast
  • reg.$2.99
@breakfast
  • reg.$3.19
@breakfast a la carte
  • add cheese$0.89
  • 1 each$2.49
choice of whole wheat, plain, everything or cinnamon raisin bagels
@breakfast a la carte
  • reg.$1.39
two slices of white or wheat with your choice of assorted jellies and butter
@breakfast a la carte
  • reg.$4.29
@breakfast a la carte
  • 8 fl oz$3.39
  • 12 fl oz$3.79
@kettles
  • 8 fl oz$3.39
  • 12 fl oz$3.79
@kettles
  • 8 fl oz$3.39
  • 12 fl oz$3.79
@kettles

Lunch

Rollins Café

  • cup$3.39
  • bowl$3.79
onions, carrots, celery, and noodles with roasted chicken in a herb chicken broth
@kettles
  • cup$3.39
  • bowl$3.79
carrots, onions, corn, celery, and cauliflower simmered in a vegan tomato broth
@kettles
  • reg.$10.29
Your choice of
sauce: alfredo or marinara
Add three vegetables: mushrooms, green peas, onions, kale, carrots, broccoli
Choose your protein: roasted chicken, roasted shrimp or roasted tofu
Select your pasta: tortellini or cavatelli
@stuffed pasta

summer hours

Clairmont Café

  • reg.12.39
370 cal.
@grill menu
  • add cheese0.89
  • entrée13.69
640 cal.
@grill menu
  • reg.13.69
610 cal.
@grill menu
  • reg.13.39
510 cal.
@grill menu
420 cal.
@grill menu
300 cal.
@grill menu
970 cal.
@grill menu
970 cal.
@grill menu
  • single9.49
  • double13.89
810 cal.
@flatbreads
  • half9.49
  • whole13.89
730 cal.
@flatbreads
  • half9.49
  • whole13.89
570 cal.
@flatbreads
  • reg.12.39
560 cal.
@summer grill
  • reg.6.09
340 cal.
@summer grill
  • reg.10.49
300 cal.
@summer grill

modified lunch hours

Dobbs Common Table

tamale-inspired casserole made with layers of cornbread and savory chorizo, topped with melted cheese
@the flatiron
@the flatiron
@the flatiron
@the flatiron
@luncheonette
@luncheonette
@luncheonette
@luncheonette
Dr. Praeger's jumbo California burger patty
@luncheonette
tomato, onion, lettuce, cheddar cheese, dill pickle, hamburger bun, mayonnaise
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone

modified dinner hours

Dobbs Common Table

@luncheonette
@luncheonette
@luncheonette
@luncheonette
@luncheonette
ketchup, pickled jalapenos, tomato, mustard, cheddar cheese, pickle relish, hot dog bun
@luncheonette
@hearth and stone
@hearth and stone
@hearth and stone
@hearth and stone

COX HALL CONCEPTS

Weekday Hours

Monday – Thursday
7:30AM – 9:00PM

  • Honolulu Coffee: 7:30AM – 9:00PM
  • Big Chicken: 7:30AM – 9:00PM
  • Brasiliana Pizza: 11:00AM – 9:00PM
  • Ace Sushi: 11:00AM – 9:00PM
  • Twisted Taco: 11:00AM – 9:00PM

Friday Hours

Friday
7:30AM – 8:00PM

  • Honolulu Coffee: 7:30AM – 8:00PM
  • Big Chicken: 7:30AM – 8:00PM
  • Brasiliana Pizza: 11:00AM – 8:00PM
  • Ace Sushi: 11:00AM – 8:00PM
  • Twisted Taco: 11:00AM – 8:00PM

Weekend Hours

Saturday – Sunday
8:00AM – 6:00PM

  • Honolulu Coffee: 8:00AM – 6:00PM
  • Big Chicken: 8:00AM – 6:00PM
  • Brasiliana Pizza: 11:00AM – 6:00PM
  • Ace Sushi: 11:00AM – 6:00PM
  • Twisted Taco: 11:00AM – 6:00PM

CONCEPT INFORMATION

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 offers a variety of options for students with food allergies and celiac disease. Ingredients and allergen information for menu items can be found on our online menus, and allergen information can be found on station signage within our cafés.

Each student must determine their own level of comfort when making selections within our cafés. To support students in this, we have developed a Food Allergies and Celiac Disease Guide. This guide provides a comprehensive overview of our food allergy and celiac disease program.


Disclaimer: Food ingredient and allergen information is provided for informational purposes in response to guest requests. Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may introduce cross-contact with ingredients not listed. We cannot assure against these contingencies. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.

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

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

Nicholas Walker, Director of Operations
nicholas.walker@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

A composed salad of a variety of vegetables, greens, rice, and nuts.

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
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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
A person holds a wooden box filled with freshly picked vegetables in a garden.

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!

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
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