Eat at State News

New Union Food Court venue logos
MSU Culinary Services is pleased to share that new restaurant venues are coming to the MSU Union Food Court! The three current venues, Union Deli, Union Pizzeria and Serrano’s, will transition to offer the campus community more variety and unique meal selections.
Thrive logo
This summer, an all-you-care-to-eat dining location for those seeking an allergen-free dining experience is opening at Michigan State University (MSU). Thrive, located in the center of campus at Riverwalk Market at Owen Hall,  offers take-out and dine-in options, is sesame-conscious and certified free from the Big 8 allergens plus gluten. As one of MSU’s 10 dining halls, Thrive is included in all campus dining plan options. 
4th of July cookies
Special dining hours will be in effect the week of Independence Day, so please read this article to learn what locations will be closed during the holiday. This includes closures on Thursday, July 4 and Friday, July 5.
Culinary Cup and Bake Off winners

On Thursday, May 30, teams from Culinary Services (CS) and the Kellogg Hotel and Conference Center competed in the annual Culinary Cup and Bake Off event. During three rounds of competition followed by the fourth and final round, Culinary Cup participants were presented with a mystery basket of ingredients.

Spartan Linen Services team members

Beginning Monday, June 3, Spartan Linen Services (SLS), including warehouse operations, customer service phone support and the retail store, will transition to summer hours. During this time, from June 3 through Aug. 18, SLS will operate services from 6 a.m.-3:30 p.m., Monday through Friday. On operational days, SLS customer service representatives will be on hand through 4 p.m. in case of emergency only.

Tom Dunn

Tom Dunn, a production cook at Holmes Dining Hall, has been selected as a recipient of the Jack Breslin Distinguished Staff Award. The award, created in 1978, presents $2,500 to six university support staff members in honor of the late Jack Breslin, a student leader and athlete and former university vice president.

Colorado lamb duo with stuffed morel mushroom, eggplant puree, oblique carrots and Romanesco, herbed farro, brunoise pickled beet and lamb jus

MSU Corporate Chef Kurt Kwiatkowski recently competed for Chef of the Year at the regional level. At the American Culinary Federation (ACF) ChefConnect in Minneapolis, MN, he presented a Colorado lamb duo of roasted lamb loin paired with lamb belly and bacon sausage. The full plate also featured stuffed morel mushroom, eggplant puree, oblique carrots and Romanesco, herbed farro, brunoise pickled beet and lamb jus.

Salad with Shrimp
It’s safe to say that salads don’t really have the best reputation for being tasty and delicious. More commonly, they’re known as the meal that only vegetable-lovers and dieters eat, which is incredibly unfortunate. In my opinion, salads are amazing! For one, there is a wide variety of different ways to make them, so they are one of the most diversified meals on the planet.
Sparty statue on campus

Dining hours for finals week and summer are available on our Dining Hours page. In addition, you can find quick links to the PDF documents listing hours below.

Beginning Monday, May 6, MSU Food Stores, including warehouse operations, customer service phone support and customer pick-up, will transition to new summer hours.