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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.

Campus Map

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Stay Fresh

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8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

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Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

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Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

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What are Emissions? 

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

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11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint 

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

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We’re Flipping the Switch to Plants this Earth Day 

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

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10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

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Parmesan Honey-Roasted Cauliflower Steaks 

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

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Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

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Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

These food labels give meaningful insight into how the farmworkers who picked your food.

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Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

We’re proud of our legacy of leveraging our purchasing power and voice to demand better livelihoods for farmworkers in the United States.

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Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

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The Buzz: Multivitamins

Are multivitamins essential or leading your health astray?

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Green Spinach and Ginger Smoothie

No green powders here – just fruits and vegetables that provide bright flavors, colors, and are full of nutrients.

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Pills or Peas: Can The Foods We Eat Provide All Of The Nutrients That Our Bodies Need?  

The benefits of getting your nutrients through whole foods versus supplements.

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Breakfast

breakfast

stem to root- vegan

torn pieces of brioche bread sprinkled with cinnamon and baked in a sweet vanilla soymilk mix
Soy Shop tofu scrambled with vegetables and spices
Common Market Southeast
field roast apple and maple wheat-based vegan sausage

luncheonette

SIDES: roasted Springer Mountain Farms chicken , cheddar cheese , sauteed onions and mushrooms , spinach , diced tomatoes , pickled jalapenos

avoiding gluten

Soy Shop tofu scrambled with vegetables and spices
Common Market Southeast

market table kettles

Lunch

stem to root- vegan

SIDES: grilled lemon marinated eggplant , roasted summer squash , herbed whole wheat penne

the flatiron

SIDES: beef bolognese pasta bake , steamed and seasoned broccoli

605 kitchen

Springer Mountain Farms
SIDES: steamed cabbage and carrot , coconut milk basmati rice

spice

luncheonette

Springer Mountain Farms 4oz chicken breast

hearth and stone

avoiding gluten

Springer Mountain Farms
SIDES: steamed cabbage and carrot , coconut milk basmati rice

taam tov

SIDES: baked beans , roasted corn , rugelach , garden salad

market table kettles

the market table deli

pure-bliss sun butter, sliced bananas and grape jelly on white bread

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.
25 cal.
20 cal.
60 cal.
0 cal.
180 cal.
40 cal.
35 cal.
170 cal.
180 cal.
160 cal.
0 cal.
150 cal.
35 cal.
40 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

Beyond meat, a pea-based plant protein, seared and topped with a house-made mushroom gravy
SIDES: steamed green peas and carrots , oven roasted potatoes

the flatiron

SIDES: Mongolian-style tofu fry with sweet sesame-tamari sauce , tamari and vegetable yakisoba noodles , braised cabbage and kale

605 kitchen

Springer Mountain Farms
SIDES: lemon garlic broccoli , herbed barley

fire

seared pork belly tossed in a citrus-tamari glaze
SIDES: stir fry vegetables , vegetable and tamari fried rice

luncheonette

Springer Mountain Farms 4oz chicken breast

hearth and stone

avoiding gluten

Springer Mountain Farms
SIDES: lemon garlic broccoli , steamed jasmine rice

taam tov

SIDES: latkes , roasted broccoli , tomato salad , bobka

market table kettles

Late Night

crossroads

190 cal.
100 cal.
260 cal.
170 cal.
170 cal.
140 cal.
140 cal.
100 cal.
150 cal.

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.
25 cal.
20 cal.
60 cal.
0 cal.
180 cal.
40 cal.
35 cal.
170 cal.
180 cal.
160 cal.
0 cal.
150 cal.
35 cal.
40 cal.
170 cal.
110 cal.
180 cal.

beverages

160 cal.
mayfield dairy
110 cal.
5 cal.
0 cal.
0 cal.
1 tsp
15 cal.
1 oz.
45 cal.
1 tsp
25 cal.
130 cal.
0 cal.
140 cal.
130 cal.
0 cal.
0 cal.
100 cal.
130 cal.
130 cal.
140 cal.
70 cal.
70 cal.
150 cal.
mayfield dairy
170 cal.
mayfield dairy
200 cal.
mayfield dairy
240 cal.
150 cal.
140 cal.
180 cal.
140 cal.
100 cal.

Menu Icon Legend

Well-Being Indicator®

The Well-Being Indicator® represents more than just numbers. It’s an at-a-glance guide to help you navigate your food choices by comparing the nutritional value of one dish to another. The more full the arrow, the more healthful the dish is for you.

Because we care about your health, we offer a holistic nutrition program that makes it easy to find the healthful options in the café.

Read more about how to use the arrow when choosing what to eat.

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

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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
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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

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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