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MarketPointe at Siddall a National Leader in College Dining

Date: Sept. 19, 2002
By: Dawn Fuller
Phone: (513) 556-1823
Photos by Dottie Stover
Archive: General News

Even before classes have begun, hungry crowds are flocking to University of Cincinnati's newest dining attraction. A $3.3 million renovation has converted the old Siddall Dining Hall into the new MarketPointe at Siddall, with features that are making UC a national leader in food preparation at universities. The very first MarketPointe diners got a preview of the 468-seat "residential restaurant" Sept. 10 and many have become regular customers ever since.
Valon Swann at the Cafe Roma station serves up calzones and paninis

Janice Johnson, director of UC Food and Housing, says the restaurant's design was the result of UC student input. The Siddall Dining Hall first closed last spring for renovations that moved cooking stations to the main level of the facility. Now students, faculty and staff will have 90 percent of MarketPointe selections cooked right in front of them. The point-of-service, display style concept is what has put UC in the national lead in its approach to campus dining, says Johnson.

Furthermore, the MarketPointe at Siddall has a genuine campus chef. Aramark Executive Chef Rosemary Pavinski is a graduate of the Culinary Institute of America and has supervised the kitchens at some of the finest eating establishments in the country.

No one will go away hungry. Johnson says the MarketPointe's "all-you-care-to-eat" policy, and the reasonable prices of the food selection make the restaurant one of the best dining deals in town.

The MarketPointe features eight taste stations from which diners can choose:


  • Traditions -- Chef Rosemary Pavinski says this is the "Comfort Food" zone. Selections include rotisserie chicken, country meatloaf, roast beef and all of the comfort sides, such as garlic or cheddar mashed potatoes and corn on the cob.

  • Chef's Choice -- The Sept. 10 opening featured beef paprikash. Other items on the Chef's Choice menu may include chicken tequila over penne, lemony chicken and green bean risotto or penne rosa.

  • PanGeos -- This station will be a favorite with vegetarians, as they choose from a variety of wraps, salads and bread bowls.

  • Stir Crazy -- Diners can select what they want in their entrée. The Sept. 10 opening featured tofu or julienne beef with sweet teriyaki or hot chili sauce.

  • Cincy Grill -- This is for the food lovers who go for the burgers and hotdogs. The Sept. 10 opening had grilled ham and cheese on white deli bread, hamburgers, southwest turkey burgers and twister fries.

  • Café Roma -- Pizza, eggplant parmesan, baked ziti and three-cheese Panini Florentine are among the menu selections.

  • Deli by Design -- Diners can build their own sandwich from a variety of meats, cheeses, spreads and salads, or they can try the daily special, such as the Chicken Caesar or California Spa wrap.

  • Temptations -- This is the dessert stop, with ice cream, cobblers and cookies.

    Regular pricing is $3.50 for breakfast, $5.50 for lunch and $6.50 for dinner. The MarketPointe accepts cash and the Bearcat Campus card.

    MarketPointe at Siddall Holds Unique Features

    Meet the Executive Chef.


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