Several improvements have also been made to residential dining halls.
Students may use Dining Dollars and TechCash as payment methods for all student center vendors and for all campus dining locations. Its hours have been extended to include Saturday from 8 a.m.–2 p.m. The Dunkin’ on the first floor will also be open Monday to Friday from 7 a.m.–4 p.m.
Bibimbox’s hours will be 11 a.m.–4 p.m., and Carolicious and Las Palmas will be open from 11 a.m.–6 p.m. Friday and Saturday.Īdditionally, the Commonwealth Kitchen Launchpad vendors on the second floor - BibimBox, Carolicious, and Las Palmas - will remain open in the fall, Monday through Friday. Sunday to Thursday and from 11 a.m.–10 p.m. Tea-Do will be open seven days a week, with service from 11 a.m.–9 p.m. Tea-Do, a contemporary tea house serving drinks, smoothies, and Asian snacks, will be opening on the ground floor of the Stratton Student Center in the next two weeks, according to an email to The Tech from Director of MIT Dining Mark Hayes. Chef Chen's is just such an establishment, and I would highly recommend them.News Tea-Do to open on ground floor of Stratton Student Center Students can also expect enhancements to dining halls with new culinary director, improved allergy-friendly options, and expanded late-night menu By Kristina Chen Aug. However, when you find a place where the chef clearly cares about not only the food they serve, but also the dining experience as whole, you're far less likely to have a bad experience. I really want to try the Dry Pot! There are many ups and downs in the restaurant business in many cases, this can lead to variable quality depending on business volumes. Again, I saw this as a chef/owner being concerned about the finer points of my dining experience.The restaurant is a couple hours away from home, for me, so I know I won't get to stop in as often as I would like, but I'm already looking forward to my next visit. I've certainly eaten many a meal on or in my field vehicle, but I was grateful for the use of the table and chair. Moreover, when the chef/owner overheard us asking for confirmation that the dining area was really closed, she let us know that we would be welcome to eat in the small waiting area at the front. The dining area is currently closed, so it's a little difficult to gauge sales volumes at the time, but it was around 1PM they didn't appear to be hectically busy.The entire meal was delicious, and not overly sauced one of my favorite ingredients, the fermented black beans in the Hunan Beef, were plump and perfectly flavored. Both my beef, and the accompanying pork fried rice (yellow, NYC style, rather than brown), were cooked to order, using fresh-tasting ingredients, and served right away. Overall, the condition of the kitchen reflects a chef/owner that cares, which is usually a great indicator that they care about your dining experience as well.I had the Hunan Beef lunch special.
Most importantly, the kitchen is clean, and well-organized. Chef Chen's is a cut above the typical.While the building exterior is low-key, and shares a wall with the 7-11 next door, the interior of the restaurant is very clean. I'm usually on the lookout for unique places to eat while on the road, which wouldn't typically include a walk-up restaurant serving American-style Chinese food, because there are many of them in my own area, and in my experience, from coast-to-coast, they're all roughly the same.
I just happened to pull into this parking lot, while traveling for work, at lunchtime.