Monroe College Culinary Arts Student-Run Restaurant and Café Now Open to General Public for Winter Semester

Share Article

The Dining Lab and Pastry Kiosk at Monroe College now open for dinner and lunch.

Monroe College, a national leader in urban and international education, today announced that its School of Hospitality Management and the Culinary Arts has opened its student-run restaurant, The Dining Lab, and student-run café, The Pastry Kiosk, to the general public for the winter semester. The Dining Lab and Pastry Kiosk are located at Monroe College’s Main Hall at 434 Main Street in New Rochelle, NY.

The Dining Lab offers a three-course gourmet dinner for a fixed price of $18.95. Its newly rolled out menu offers a selection of homemade meals including, but not limited to, risotto with caramelized fennel and saffron as appetizers, and a duo of chicken, smoke-roast pork loin, and pan-seared bass for entrées. Desserts include a chocolate hazelnut pyramid, an apple cranberry crisp with caramel sauce, and a cheese flight featuring local artisan cheeses. To view The Dining Lab’s full menu, please visit

The restaurant is currently open Tuesday through Thursday, with three seatings at 6:30pm, 7pm, and 7:15pm. Students in Monroe’s culinary and hospitality degree program prepare each item and are responsible for the restaurant’s daily operations. Reservations can be made by calling 914-740-6421 or emailing info(at)thedininglab(dot)com.

“The Dining Lab is a perfect place for those both on and off campus looking for a delicious, homemade meal after a long day,” said Frank Costantino EdD CEC CCE AAC, Dean of Monroe College’s School of Hospitality Management and the Culinary Arts. “The food is truly exceptional, and is a direct reflection of the talent and hard work of the students, who diligently prepare and serve each course.” He added: “The restaurant’s relaxing, enjoyable atmosphere makes for a great dinner out with family or friends.”

Additionally, Monroe’s student-run café, The Pastry Kiosk, offers a full lunch menu, featuring gourmet sandwiches and homemade breads, quiches, salads and soups, as well as specialty flatbread pizzas baked on the Italian stone hearth oven. Its pastry case is lined with a variety of freshly baked goods, including croissants, muffins, scones, cookies, biscotti, Danish pastries, decorated cakes and cupcakes, mousse-filled cakes, tarts, and more. The kiosk is open Monday through Thursday from 11am-3pm, and offers seating for patrons in The Dining Lab or a to-go option that enables them to take meals home, or back to the office.

Monroe College's Culinary Arts program is a world-class program that prepares students for professional careers in the culinary field. Taught by a faculty of experienced industry professionals, many of whom are certified by the American Culinary Federation, students gain valuable instruction and mentoring in a real-world culinary environment. Since 2009, the program has received more than 450 awards.

About Monroe College

Founded in 1933, New York-based Monroe College is a nationally ranked private institution of higher learning with a student-centric learning approach that prioritizes hands-on academic experiences, practical and relevant academic programs, flexible learning schedules, best-in-class instructional technologies, and committed and engaged faculty to ensure that students are well positioned for career success upon graduation.

Monroe College offers Certificate, Associate, Bachelor's, and Master's degree programs. It has campuses in the Bronx, New Rochelle, as well as in the Caribbean nation of St. Lucia, with programs offered through its Schools of Criminal Justice, Information Technology, Nursing, Education, Business & Accounting, Hospitality Management and Culinary Arts, and Allied Health Professions, as well as through its liberal arts and continuing education programs, and its King Graduate School. The institution was listed in the fall of 2013 by U.S. News & World Report as the most affordable ranked private college in New York State. For more information and admissions criteria, please visit

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Katharine Rose
+1 (212) 252-8545
Email >

Emma Smith
(212) 252-8545
Email >