Café
Commons Café
SPECIAL HOURS
- Dinner June 8, 6:00 pm - 7:30 pm
- Commons will be open for dinner 6 PM-7:30 PM
- Breakfast June 9, 8:00 am - 9:30 am
- Commons will be open for breakfast 8 AM-9:30 AM
- Breakfast June 10, 8:00 am - 9:30 am
- Commons will be open for breakfast from 8 AM- 9:30 AM
- Breakfast June 11, 8:00 am - 11:00 am
- Commons will be open for breakfast from 8 AM-11 AM
View/Print Weekly Menu
- Lunch Served from 11:30 am - 1:30 pm
- Lunch @ Daily Planet 11:30 am - 1:30 pm
- Lunch @ The Grill 11:30 am - 1:30 pm
- Lunch @ The Deli 11:30 am - 1:30 pm
Weekly Schedule
- Lunch Mon-Fri, 11:30 am - 1:30 pm
- Lunch @ Taqueria Tue-Fri, 11:30 am - 1:30 pm
- Lunch @ Daily Planet Mon-Fri, 11:30 am - 1:30 pm
- Lunch @ Ovens Tue-Fri, 11:30 am - 1:30 pm
- Lunch @ The Grill Mon-Fri, 11:30 am - 1:30 pm
- Lunch @ The Deli Mon-Fri, 11:30 am - 1:30 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 [email protected] 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, [email protected]
Jesse Fairman, Executive Chef, [email protected]
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 –

Lunch
Classics
- reg.6.60
Daily Planet North
- reg.7.95
- reg.7.50
Grill
- reg.6.50
- reg.6.50
Simmered
- reg.2.65
Menu Icon Legend
Stay Fresh

Meet These Five LGBTQ+-owned Businesses Changing the Food System
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.

Queer Food Isn’t About Rainbows
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.

How LGBTQ+ Culinarians Have Shaped American Cuisine
We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.

The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?

Let’s Cook: Make a Meal of Grilled Summer Produce
Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.

Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.

How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.

Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.

We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth generation Japanese American.


When Gluten’s Off the Table
Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.

Helping People with Food Allergies and Intolerances Dine Well
Find out how you can support those with food allergies and intolerances.

Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
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. Further questions about ingredients can be answered by our trained managers/chefs on-site.
In addition, Reed College offers Carve, where meals a crafted with food-allergic guests in mind. All options are prepared with care using whole foods without the top-9 allergens plus gluten. This space also serves as an area to keep allergen friendly products such as breads and non-dairy alternatives. If you need additional assistance our team works with students to craft personalized meals meeting their dietary needs.

For questions about these services or to request food allergy accommodations, students should contact:
Michael Bucuvalas, General Manager
[email protected]
(503) 777-7370
Jess Gibson, Disability and Access Resources
[email protected]
(503) 517-7689
Eat Right — For You
