Step up to the plate: SUperfood card offers unique dining options on campus
Renee Zhou | Asst. Photo Editor
There’s more to SUperfood money than just iced coffee and snacks from vending machines. Plenty of dining locations around campus serve tasty dishes such as fried shrimp and stuffed red peppers, and accept your SU ID card as payment. Pulp visits these locations and highlights some of these delicious options.
Where: Dineen Café
How much: $6.70
What: The Dineen Café is the only place on campus where crispy, golden fried shrimp are served. Each serving contains about 10 delicious shrimp with a side of cocktail sauce. Dineen Hall, the new home of the Syracuse University College of Law, celebrated its opening in September.
Where: Goldstein Alumni & Faculty Center
How Much: $9.25
What: The quinoa-stuffed red pepper is a house special of the restaurant. The black beans, sweet potato and red pepper sauce blend together nicely and taste fresh. Goldstein Alumni & Faculty Center offers to-go services, so students can pick up restaurant quality dishes in less than 10 minutes after they call in their order.
Where: Kimmel Food Court
How Much: $5.90 for three sliders
What: Trios, Kimmel Food Court’s version of Sliders on Marshall Street, brings the West Coast to Syracuse through its California veggie sliders. Made with a patty of lettuce, corn, carrots and tomatoes that sits on an avocado salsa, the slider provides a good alternative for those looking for a vegetarian option.
Where: Dineen Café
How much: $3.95
What: The Oreo chocolate cake is one of the many sweet options at Dineen Café. The cake was incredibly rich. Its thick texture, mixed with gooey chocolate and real Oreo crumbles on top will please any chocolate lover.
Where: Slocum Café
How Much: $6.90
What: The cheesy grilled Portobello mushroom sandwich found in Slocum Café is different from traditional paninis found around campus with its fresh bread and juicy mushrooms. The cafe is located downstairs in the Slocum Hall architecture building.
-Photo Illustrations by Renee Zhou, Asst. Photo Editor
Published on October 6, 2014 at 12:42 am
