New School Year Brings New Changes to NYU Dining

This summer, some of NYU’s most popular dining halls went through some noteworthy changes.

File photo by James Kelleher/WSN

This summer, some of NYU’s most popular dining halls went through some noteworthy changes.

By Wanting Huang, Contributing Writer

Whether you are a regular at Palladium’s pizza station or frequent Lipton for their  chocolate chip cookies, you’ve probably noticed some changes at NYU dining halls. Here’s is a quick roundup of the changes.

Maoz Falafel

Maoz Falafel & Grill, a new addition to Palladium this year, has become an instant hit. A Middle Eastern eatery that has been serving falafels for over seven years, Maoz offers classic Mediterranean fares like beef and chicken shawarma, as well as vegetarian shawarma made with sauteed soy meat strips and onion, all served as a combo in a pita pocket, rice bowl or hummus bowl. Its made-to-order falafel is also a favorite among students, especially Gallatin sophomore Michelle Saiyed.

“Every time I go to Palladium, I usually get Maoz’s falafel and rice bowl,” Saiyed said.

Coca-Cola Freestyles Replace Standard Soda Machines

If you were upset about the limited selection of soda last year, here is some exciting news. With the arrival of Coca-Cola freestyles in several dining halls, soda fountains are now fully loaded with up to 65 different flavors. You can select from more than 10 brands, including Dasani, Coke Diet, Coca-Cola Zero, Sprite, Fanta, Sunkist, Dr Pepper and Minute Maid. With a plethora of choices, from classic Coca-Cola to Sunkist’s zero-calories strawberry and kiwi scented enhanced water, you are guaranteed to find your favorite flavor.  

Palladium Serves Breakfast and Lunch

Remember the frustration of rushing to Palladium on a chilly winter morning after pulling an all-nighter, only to discover that the dining hall is not open until 4 p.m.? This year, Palladium’s operation hours have extended, making grab-and-go breakfast and lunch become available throughout weekdays. For a quick breakfast, students can opt for the oatmeal or heated sandwich to kick-start the day. Lunch offers a wider selection, such as freshly made soup, sushi, sandwich and salad. So far, the sushi stand’s signature NYU roll has been the most popular item. Made with spicy salmon, shrimp, tamago egg, pepper, avocado, cucumber and rice, it’s a twist on the city’s sushi-burrito trend. On top of these options, Cafe Spice, a New York-based company that makes authentic Indian food, also offers ready-to-eat packaged meals such as chicken tikka masala with saffron rice and vegan-friendly saag paneer with saffron rice.

Daniel Keilson, food service director at Palladium Dining Hall, is proud of NYU’s efforts to constantly improve the dining experience while maintaining its decent value and diverse selection.

“We’re able to accommodate every single dietary need. For vegetarians, we’ve got options. Gluten-free? We have that covered. If you want something, you can always find it at a NYU dining hall, which I think is awesome,” Keilson said.

Paper Replaces Plastic

In an effort to reduce its carbon footprint, NYU Dining has replaced plastic take-out bags with more sustainable brown paper bags. While many students praise the school for this eco-friendly initiative, CAS junior Euan McArdle laments the lack of different sizes.

“Ever since I was a freshman, they’ve always had the medium sized plastic bag with handle,” McArdle said. “But now, even if I only buy a sandwich and a fruit, they give me this giant bag or a lunch bag without handle. What am I going to do with it? I like that NYU has a more environment-friendly policy, but I don’t think it should come with the cost of people’s convenience.”

Email Wanting Huang at [email protected]