New Dining Hall

With an organic farm down the road and contracts with local producers, Emory is bringing an unprecedented quantity of organically produced food to Emory Oxford students in response to Emory’s focus on sustainability and “farm-to-table” approach to on-campus dining.

The building plan layout responds to the site’s trapezoidal shape and location on the edge of the small, intimate campus. The exterior design authentically responds to the traditional stucco-clad buildings of the main historic quad and is shaped to embrace exterior patios for al fresco dining. The interior, inspired by great market hall structures and designed to seat 400 in the main dining area (plus 100 in the Dean’s Dining Room), is characterized by large, open spaces under exposed wood trusses that sit upon the exterior bearing walls. This creates the backdrop for canopy-covered “market food stations” featuring two food preparation action stations (demonstrating the preparation of vegan and non-vegan entrées) and separate self-serve stations for deli/soups, desserts and salads along with beverages.

The large lunette window at the end of the main hall spine draws the viewer’s eye across the length of the space upon entering the building. This area highlights the active preparation of flatbread and other oven-baked foods, complete with chefs tossing pizza dough and a corner pizza oven. The interior design recalls the great market and dining hall spaces of the past, but also creates more intimate nooks for socializing in smaller groups near the fireplace, patio or windows, providing the opportunity for a different dining experience virtually every day.  

Practice Areas