Kendall College Dining Room

“Great experience and pricing for good food and helping the culinary school here! Will plan to come back again for sure!!”

“What an incredible experience! Beautiful view of the city, creative and delicious tasting menu, and excellent conversations with the students. The seasonal cocktail upon arrival was a delightful blood orange spritzer, the shitake mousse amuse bouche exploded with flavor, the salmon tartare looked like it was dish straight from the beach, the mushroom tamale was an intriguing combo of flavors…I scraped every last bit of sauce out of it, the espresso filet and potato side melted in the mouth, the green tea and toast dessert was a coconut delight with a perfect complement of mango. And the cappuccino was perfectly dry. Thank you to Calum for taking amazing care of us tonight and answering all of our questions.”

“For a fixed price, the three-course meal was absolutely fantastic. I had an amazing experience, and our server, Zeus—who’s nearly finished with the program—was exceptional. I’m definitely going back!”

“Nice valued fine-dining menu where the experience is completely put together by students. It was stellar, but it was good and you could tell they were giving 100% effort. The food was good. The space is nice. The service was good. The staff did a good job. It was a good experience. I would totally recommend checking it out and supporting the students.”

“I inhaled the amuse-bouche. It had just the right amount of heat to wake up my taste buds without any lingering burn. I wanted another one. Alas, I am not a sophisticated diner—just your average hungry person. Focaccia, milk bread and cornbread, sweet and soft, well-flavored. Paired with garlic infused butter and sea salt butter. Excellent presentation. The presentation of the tamales was beautiful. The green sauce offset them perfectly, and the light greens were a nice touch. Once again, the heat was a pleasant surprise—not an unwelcome kick to the taste buds. The chef was kind and gave me an extra salad. The salad's flavor was a mouthful of jazz: salty, sweet, bitter—the candied pecans stole the show. Each leaf of lettuce sat like its own little plate. If I were less self-conscious, I would have used a leaf as a taco shell. At the end of the salad, the caramelization tipped slightly into burnt territory, but it wasn't off-putting—easily balanced by the sweet cornbread and my elixir of choice: the house special. Though beautifully displayed, the fillet was slightly overcooked. The brussel sprouts were left to fend for themselves—lightly charred but underseasoned, save for a touch of coffee. (Blame the customer this time—I don't usually like brussel sprouts.) But the Big Shoulders coffee was used well and generously. The leek and potato were the stars. Not quite enough to save the dish, but I will return—they're still learning, after all. Of course, cheesecake was pretty and different the berry crumbs were delicious. The evening ended with a blackberry pouchant. (I don't like blackberries but I loved this dessert, the mouth feel, the sweet berry burst of flavor. Yum.”