Our unique dining room serves as a classroom both for our students and for some of the area's best chefs and food minds.
Lunch and dinner service at Drexel’s Academic Bistro offers a unique opportunity to sample original, sustainable and innovative cuisine prepared and served by Drexel students enrolled in culinary and hospitality courses.
The Academic Bistro is open for lunch in the fall and winter terms, dinner in the spring term and closed in the summer term.
Reservations for lunch/dinner service are required. To reserve a table, click below or for more information call 215.895.2986.
The Academic Bistro accepts cash and Dragon Dollars for lunch service.
Book your Drexel Academic Bistro reservation on Resy
Special events, lectures and pop up dinners are also held in the Academic Bistro and often feature some of today's most innovative and relevant chefs and food personalities. The Academic Bistro has hosted individual dinners with local favorites like Marc Vetri, Joncarl Lachman, Tod Wentz and nationally renowned industry professionals like The Chew’s Carla Hall, Tory McPhail of the famed Commander’s Palace in New Orleans, Del Posto’s Mark Ladner and The New York Times wine critic, Eric Asimov.
Because the Academic Bistro serves as a lab for out students, the event schedule coincides with the academic calendar and can stop and start throughout the year.
Join us for a truly one of a kind culinary experience you can't get anywhere else. Check out the University Calendar for upcoming dates.
In recent years, interest in the garden has expanded to include all Drexel students and the community as a whole.
Our raised beds of deep fertile soil are prepared, planted, maintained and harvested by Drexel students under the direction of instructors of the popular “The Kitchen Garden” course. The produce and herbs from the Bistro Garden are utilized in culinary lab courses, and in student menu creations designed for service to the public in the Academic Bistro, the department's student-run restaurant.
All students in our culinary and food service facilities participate in garden production and utilization by regularly composting organic waste used as a soil amendment, and incorporating the unique and rare items developed from the garden. Our ambitious gardeners of the “Kitchen Garden” course have also developed and built systems for capturing and safely storing rain water for irrigation.
The dedication of our students and faculty are testimony to the department's vision of using academics as a platform for education on sustainability and utilization of natural resources.