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The Cool New Concepts at CaseThe Cool New Concepts at Case

Tara Fitzpatrick, Editor-in-Chief

September 11, 2014

10 Slides
The Cool New Concepts at Case

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As students and professors return to Case Western Reserve University’s urban Cleveland campus to get back to their academic work, they’re also finding an expanded food curriculum. They’ll learn about one of Cleveland’s most beloved cult-favorite grilled cheese places with Melt University; they’ll taste the spices of India at Naan; they’ll customize a chopped salad at 8Twenty6; order a prosciutto and peas pizza with béchamel sauce at Pinzas; and if they have time, sit down at the affordably upscale student-named restaurant, Michelson & Morley.

These concepts are inside the newly constructed Tinkham Veale University Center on the Case Western Reserve University campus. The sleek new building is located within a hub of Cleveland activity—the orchestra plays at Severance Hall, just across the way; the cutting-edge medical community is nearby at University Hospitals and the area has a lot of  Cleveland’s culture: museums, gardens and more.

The new concepts are poised to appeal to the neighborhood as well as the campus.

Here’s a look at each new concept.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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