Commons Café
Commons Café
Next Week's Special Hours
- Late Night November 27, Closed
- Ovens November 27, Closed
- Grill November 27, Closed
- Café Closed November 28
- Closed for Thanksgiving
- Breakfast November 29-30, Closed
- Brunch November 29-30, 10:00 am - 2:30 pm
- Lunch November 29-30, Closed
- Dinner November 29-30, Closed
- Melange November 29-30, Closed
- Daily Planet November 29-30, Closed
- Ovens November 29-30, Closed
- Grill November 29-30, Closed
- Classics November 29-30, Closed
View/Print Weekly Menu
Weekly Schedule
- Breakfast Mon-Fri, 7:30 am - 10:30 am
- Brunch Sat-Sun, 10:00 am - 2:30 pm
- Lunch Mon-Fri, 11:00 am - 4:00 pm
- Dinner Mon-Sun, 5:00 pm - 7:00 pm
- Late Night Mon-Fri, 7:00 pm - 10:00 pm
- Melange Mon-Fri, 11:30 am - 4:00 pm
- Melange Mon-Fri, 5:00 pm - 7:00 pm
- Daily Planet Mon-Fri, 7:30 am - 10:30 am
- Daily Planet Mon-Fri, 11:30 am - 1:30 pm
- Daily Planet Mon-Fri, 5:00 pm - 7:00 pm
- Ovens Mon-Thu, 7:00 pm - 10:00 pm
- Ovens Mon-Fri, 11:30 am - 1:30 pm
- Ovens Fri, 5:00 pm - 10:00 pm
- Grill Mon-Fri, 7:30 am - 2:00 pm
- Grill Mon-Fri, 4:00 pm - 10:00 pm
- Classics Mon-Fri, 7:30 am - 2:30 pm
- Classics Mon-Fri, 5:00 pm - 7:00 pm
Located in the Gray Campus Center, Commons is the main dining facility on campus. During the academic year, Commons is open 7 days a week and welcomes student, staff, faculty, and campus visitors to experience our made-from-scratch cooking, abundant salad bar, and house baked goods. Jump start your morning with a made-to-order breakfast sandwich, fresh pastries, fresh seasonal fruit, or a hearty breakfast special from the grill. Lunch features our taqueria, made to order deli sandwiches, comfort food at Daily Planet, hand tossed pizza, made from scratch soups, and a selection of desserts. At dinner, guests have the option to create their own dish at either Carve or Rice Bowl station, or chose from scratch made pasta dishes, delectable vegan/vegetarian entrees, or a made to order item from our grill station. Our salad bar always features produce sourced from local farms, fresh fruit, and a variety of composed salads. In a hurry? Check out our healthy options in our grab n go area.
Transact Mobile Ordering App FAQ
Here are some answers to frequently asked questions about our online ordering app, Transact. If your question is not answered here, please don’t hesitate to reach out to us at mobiledining@reed.edu. For more information about Bon Appetit at Reed College, the food we are offering, or some of the important changes we have made to ensure our cafés are as safe as possible, please use the link on the main page of the Transact app.
Just Ask
Do you have a specific question about nutrition or the foods that are served in your Bon Appétit café? Just ask a Manager. We’d love to chat with you and discuss your needs. Want to set up a discussion, or need to contact us directly? Here you go.
Michael Bucuvalas, General Manager, bucuvalas@reed.edu
Jesse Fairman, Executive Chef, fairmanj@reed.edu
Meal Plans
MEAL PLANS
We offer a variety of meal plans to fit your lifestyle. The meal plans operate on a declining balance or debit system. Depending on the plan selected, students begin each semester with a set amount of meal plan dollars or “points”. Students then draw down on their balance as they purchase food. If a student runs out of points they can add additional money throughout the semester. To inquire about meal plan sign-ups or more information, please stop by the Bon Appétit office or the Res Life office.
Learn more about Meal Plan options –
Reed College Meal Plans — 2023-24 Coming soon!
Breakfast
Classics
- reg.5.50
Daily Planet
- reg.2.50 - (1/2 cup)
- reg.3.75 - (1/2 cup)
- reg.3.75 - (1/2 cup)
Grill
- reg.6.75
- reg.6.75
- reg.6.75
Ovens
- reg.4.50
- reg.4.50
- reg.1.25
- reg.2.25
- reg.1.25
Lunch
Classics
- reg.7.00
- reg.7.00
Daily Planet
- reg.8.75
- reg.8.25
SimplyOASIS
- reg.8.50
- reg.8.25
Grill
- reg.7.95
- reg.7.95
- reg.2.35
Ovens
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
Melange
- reg.8.75
Simmered
- reg.3.25
- reg.3.25
- reg.3.25
Dinner
Classics
- reg.8.50
- reg.8.25
Daily Planet
- reg.8.25
SimplyOASIS
- reg.8.50
- reg.8.50
Grill
- reg.7.95
- reg.7.95
- reg.2.35
Ovens
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
- reg.4.25
Melange
- reg.8.75
- reg.8.75
Simmered
- reg.3.25
- reg.3.25
- reg.3.25
Late Night
Grill
- reg.2.35
Ovens
- reg.4.25
- reg.4.25
Menu Icon Legend
Stay Fresh
Staying Well During the Holiday Season
With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.
Ginger and Almond Flour Cookies In-A-Jar
Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.
The Gift (Guide) of Health
‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.
Eat Fresh, Waste Less!
Use these tips to maximize your produce while minimizing waste in your kitchen.
Make-it-Yourself One-Pot Ramen
Warm and comforting, this one-pot ramen can be made with your holiday leftovers.
Upcycle Your Holiday Leftovers
Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.
Exploring Indigenous Food Sovereignty
The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.
Learning From the Three Sisters
We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.
Saving Seeds: Honoring Indigenous Farming Practices
Seed saving preserves a sacred past while preparing for future harvests.
Boost Energy the Natural Way
Power through the day with these five tips to keep you feeling energized and at your best.
Walnut Spinach Linguine
Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.
7 Ways to Pump Up Your Productivity
How you treat your body – from fueling to moving to resting – can play a big role in your productivity.
Featuring Our Fin-tastic Fish to Fork Partners
We are featuring two Fish to Fork partners who are shining examples of our commitments in action.
Shining a Light on Seafood Superstars on our College Campuses
We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.
Fished or Farmed: A Q&A Deep Dive with Seafood Watch
We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.
FOOD ALLERGIES
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at reed.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Reed College. Further questions about ingredients can be answered by our trained managers/chefs on-site.
Dining Without the Top-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.
For questions about these services or to request food allergy accommodations, students should contact:
Michael Bucuvalas, General Manager
bucuvalas@reed.edu
Disability and Accessibility Resources
DAR@reed.edu
FOOD RECOVERY
Bon Appétit at Reed College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through URBAN GLEANERS.
Urban Gleaners is committed to mitigating the impacts of surplus food on the local waste stream by collecting and distributing edible food to at-risk neighbors. They believe that small, everyday actions can make a lasting impact on the climate and its people.
Learn more about the FOOD RECOVERY NETWORK
and BON APPÉTIT’S FOOD RECOVERY EFFORTS
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Subscribe to Menu Mail
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
Get crafty with your gifting this holiday season with this recipe for ginger and almond flour cookies in-a-jar. 🍪🎁
Makes 2 dozen cookies
Dry Ingredients
1-1/2 cups almond flour
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup brown sugar
1-2 cinnamon sticks (optional)
Wet Ingredients*
1/4 cup oil
1/4 cup agave nectar
1 egg
Lemon zest
Directions
Mix dry ingredients and place in an 8-ounce glass jar. Add cinnamon sticks if desired. Attach a bow and a card with the following instructions*:
Preheat oven to 350 degrees F. In a bowl, mix together 1/4 cup oil, 1/4 cup agave nectar, 1 egg, and the zest of one lemon. Remove cinnamon stick(s) from jar and add remaining dry ingredients to combine. Portion dough into 1 inch balls and place on a parchment lined baking tray. Bake for 10-12 minutes until the tops start to crack. Allow to cool 5 minutes, press down slightly, and then transfer to a cooling rack.
*Can be cooked and gifted as well.
#GiftIdeas #HolidayBaking #CookieRecipe #GiftingIdeas #CraftyGifts #CookieInAJar #DIYGifts
🎼 `Tis the season to not know what to buy anyone!
Luckily, no matter how big or small, we`ve got ideas from our team of Registered Dietitian Nutritionists (RDN) and Chefs to keep your family and friends feeling their best year-round.
🔪 Make cooking easier by gifting a quality knife, cooking utensils, cooking classes, a cookbook (or two!), or even an airfryer.
🧘♂️ Motivate activity and body attunement like yoga mats, wireless earbuds, a sleep and health tracking ring, or a theragun/theracup.
🥛 Give the gift of hydration, which plays a key role in sleep quality, cognition, and mood. Ideas include a single serving blender, a rehydration water bottle, a mocktail gift set, or a popsicle mold!
🌱 Encourage a new hobby with a plant, an indoor garden kit, a sourdough starter kit, a mushroom growing kit, or a puzzle.
🛌 Encourage relaxation with luxury candles, shower steamers, tea, coloring books, and even meditation cards!
✍️ Subscribe your loved one to Purple Carrot, Masterclass, a composting service, or an imperfect produce subscription!
💳 Support your local community with a giftcard to a local farm to fork restaurant, spa, or fitness store.
Get a full rundown of our recommendations (including links to specific products!) at the link in our bio. #GiftGuide #GiftIdeas #CookingGifts #WellnessGifts #CulinaryGifts
Eat fresh and waste less with these 7 tips to reduce food waste!
1️⃣ Berries hate baths. Wait to wash berries until you`re ready to eat them! Store them loosely covered in a single layer on a tray lined with a dry cloth or paper towel.
2️⃣ Basil likes to be the center of attention. Store basil like you would a bouquet of flowers by trimming the ends and placing the cut ends down in a jar of water on the counter.
3️⃣ Other herbs are shy. Store them loosely wrapped in cloth in a breathable bag in the high-humidity drawer of the fridge.
4️⃣ Nuts and flour love to chill. Shell-free almonds, walnuts, pecans, and pistachios will last in the refrigerator for up to two years or more! Plus, store flour in an airtight container in the refrigerator or freezer to double longevity.
5️⃣ Whole grains prefer the dark. Quinoa, bulgar, millet, spelt, etc. just like to be in a dark, cool place and can also be frozen for long-term storage.
6️⃣ Let cheese breathe. Wrap your cheese loosely in waxed paper!
7️⃣ Apples grow up fast. An apple on a counter will ripen 6-10 times faster than in your fridge. Store them, unwashed, in a breathable bag in the low-humidity drawer of your refrigerator to make them last up to six weeks.
These tips to help keep your fresh food happy are adapted from Dana Gunders’ indispensable Waste Free Kitchen Handbook and the related website savethefood.com. Check them out for a more in-depth rundown. #EatFresh #SustainableEating #FoodStorageTips #WasteLess #KitchenHacks
Three words: holiday 👏 leftover 👏 ramen 👏
Use your leftovers from your next holiday meal to whip up this make-it-yourself one-pot ramen.
Makes 8 servings
INGREDIENTS
8 cups of chicken stock
2 cups water
6 ounces ham, sliced or cut into 1-inch squares
12 ounces turkey, sliced or cut into 1-inch squares
2 carrots, peeled and sliced thinly
12 ounces shiitake mushrooms, sliced
4 teaspoons soy sauce
10 ounces Udon noodles
3 cups cabbage, shredded or chopped
Hot sauce, to taste (optional)
DIRECTIONS
In a medium size pot, combine the chicken stock and water.
Bring to a simmer and add the chicken, ham, carrots, and mushrooms. Cook over medium-low heat at a slow simmer for about 12 minutes or so.
Add the soy sauce and continue to simmer. Taste the broth at 30-minute intervals until the flavors have developed to your preference. The longer it simmers, the more developed the flavors will be.
Once your broth is rich in flavor, add the Udon noodles and bring to a rapid simmer. Cook Udon about 10 minutes or until they are soft on the outside but have a firm, not crunchy, center.
When the Udon noodles are cooked, remove the pot from the heat. Ladle into 4 large bowls and top with the shredded cabbage. Add a splash of hot sauce to taste and dig in!
#FightFoodWaste #HolidayCooking #OnePotMeal #EasyRecipes #RamenLovers #ComfortFood #CookingWithLeftovers
Did you know that 30-40% of the food supply in the United States goes uneaten? This holiday season, avoid contributing to food waste by bringing new life to your leftovers!
🦃 Transforming turkey and other proteins. Move beyond the basics like sandwiches and consider making a turkey soup or chili or even a turkey ramen!
🥕 Revamping vegetables. Toss your leftover vegetables into a frittata, quiche, or grain bowl. And those pesky sweet potatoes? Mash `em up with spices and leavening agents to make sweet potato pancakes!
🍞 The great bake off. Leftover bread can be repurposed into French toast or bread pudding, and stuffing would be delish in a breakfast bake!
😋 Get saucy with it. Use gravy to enrich a pasta dish or serve as a base for stew and mix your cranberry sauce into yogurt or oatmeal!
🥢 Make non-traditional pinwheels. On tortillas, layer turkey and cranberry sauce, roll it up, and slice into bite-sized pieces! Or try using seaweed sheets and starting with a layer of rice before adding turkey and cranberry sauce for a faux-sushi inspired meal.
🍕 Pizza party! Roll out dough or even pita and build your pizza: cranberry sauce base, turkey, roasted vegetables — you name it, it`s delish!
🤝 Spread the joy! Organize a leftover-style potluck to enjoy the fruits of your labor while promoting sustainability.
Make the most out of your holiday meals with these three tips:
1️⃣ Quantity control. Prepare less food and think about how you might use leftovers in advance.
2️⃣ Label and store. Clear, airtight containers with dates will help you use up items before they expire.
3️⃣ Freeze for future use. If you aren`t going to use it right away, freeze it to enjoy later!
#FightFoodWaste #FoodWaste #SustainableEating #FoodSustainability #CreativeCooking #HolidayCooking