Dobbs Common Table

Dobbs Common Table

Weekly Schedule

  • Breakfast     Mon-Fri, 7:30 am - 10:00 am
  • Brunch     Sat-Sun, 10:00 am - 2:00 pm
  • Lunch     Mon-Fri, 11:00 am - 2:30 pm
  • Dinner     Mon-Sun, 5:00 pm - 8:00 pm
  • Late Night     Mon-Thu/Sun, 8:00 pm - 10:00 pm
  • Late Lunch     Mon-Fri, 2:30 pm - 4:00 pm

The Dobbs Common Table (DCT) offers a wide variety of fresh, locally inspired menus. You will find several restaurant style platforms, from Mongolian flat top, to authentic Indian cuisine throughout the Market. You will always find classic favorites like fresh dough pizza, and sizzling grill classics. In this location menu items exclude peanuts, tree nuts and shellfish containing ingredients in their preparation.

Stay Fresh

Breakfast

breakfast

stem to root- vegan

coconut yogurt , cantaloupe , honeydew melon .

market table kettles

110 cal.
150 cal.
60 cal.
10 cal.
25 cal.
50 cal.

Lunch

stem to root- vegan

SIDES: spicy black beans , steamed broccoli

the flatiron

luncheonette

hearth and stone

market table kettles

Late Lunch

salad bar

5 cal.
5 cal.
5 cal.
10 cal.
10 cal.
10 cal.
10 cal.
0 cal.
5 cal.
10 cal.
5 cal.
15 cal.
40 cal.
15 cal.
0 cal.
70 cal.
60 cal.
60 cal.
45 cal.
40 cal.
60 cal.
50 cal.
30 cal.
35 cal.
40 cal.
25 cal.
20 cal.
60 cal.
0 cal.
180 cal.
40 cal.
35 cal.
170 cal.
180 cal.
160 cal.
0 cal.
150 cal.
170 cal.
110 cal.
180 cal.

bread and bagel bar

180 cal.
190 cal.
190 cal.
150 cal.
90 cal.
0 cal.
150 cal.
260 cal.
270 cal.
260 cal.
290 cal.
15 cal.
45 cal.

Dinner

stem to root- vegan

SIDES: steamed jasmine rice with scallions , ginger sugar snap peas

the flatiron

SIDES: sauteed collard greens , rice and peas
Soy Shop

luncheonette

grass-fed beef patty , Morningstar black bean patty , brioche bun .

hearth and stone

market table kettles

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