Drexel’s Best Dining Deal Is Back

Sorbet served during the Academic Bistro's lunch during fall term.
Sorbet served during the Academic Bistro's lunch during fall term.

Good news for foodies at Drexel University: The Academic Bistro’s lunches are back for winter term. That means that you can now enjoy a three-course meal on campus for $12.

Yes, that’s right. $12.

For years now, the Academic Bistro in the Center for Food & Hospitality Management has been dishing up a wallet- and stomach-friendly meal prepared and served by Drexel students. Starting Feb. 1, you can see — and taste — the best that Drexel’s culinary, nutrition and hospitality students have to offer every Thursday and Friday.

Though the menu options vary by week, the first course is usually a choice of a soup or salad, the second course offers a protein-based or a fresh pasta-based option and the third course features a chocolate or fruity dessert.

You can get a taste of the revolving menu by checking with the Center for Food & Hospitality Management’s social media pages, including its Facebook, Instagram and Twitter accounts.

This week's options include:


First Course:

Butternut Squash Soup

Bacon, apple & sage 


Green Salad

Shaved radish & blood orange, honey-lemon dressing

Second course:

Roasted Chicken Breast

Celery root purée, Maitake mushrooms & glazed pearl onions


Sauteed Salmon

Brussels sprouts, roasted baby carrots & white wine sauce


Chocolate Budino

Drunken cherries, whipped crème fraîche


Lemon Panna Cotta

Macerated berries, vanilla tuile


First course:

Cauliflower Soup 

Pickled red onion, curry oil


Green Salad 

Quinoa, fennel & tomatoes, mustard vinaigrette

Second course:

Grilled Swordfish

Wilted spinach, sautéed mushrooms, brown butter vinaigrette


Roasted Pork Loin 

Sweet potato purée, braised kale


Chocolate budino

Drunken Cherries, Whipped Crème Fraîche


Mixed Berry tart

Crème Anglaise

This term, students are involved with the Academic Bistro’s lunch service through two different classes: “Commercial Food Production” taught by Chef Instructor Jim Burke and “Food and Beverage Customer Service” taught by Paul O’Neill, an assistant clinical professor of hospitality.

“From a monetary standpoint, these lunches are a great value,” said O’Neill. “Plus, it provides other people within or outside of Drexel with the option to see the depth and breadth of our program at a time when the food and hospitality industry is such an integral part of Philadelphia. And, above all, you’re getting amazing food and service.”

Reservation options are for noon, 12:15 p.m. and 12:30 p.m. — and you do have to make a reservation online through Reserve. You can pay for the meal with cash or Dragon card — credit cards aren’t accepted. Any and all dietary restrictions are able to be accommodated.