Ball State University students and faculty say they are excited about the renovations made to the L.A. Pittenger Student Center's Tally Food Court and plan to return soon.
The new dining hall opened Monday after more than a year of construction.
Though its lunch service wasn't as crowded as the Atrium's yesterday, the Tally, and especially its full-service Taco Bell, maintained a constant stream of customers throughout its opening day.
Junior Kelsey Nannenga said the line at Taco Bell was so long that she decided to get a hamburger from the grab 'n' go food station.
"[The hamburger] was really good," she said. "And everything looks so good; it's so much nicer, it's unbelievable. It's modern and more attractive."
Nannenga, who has worked at the Student Center's information desk since construction started last school year, said she noticed many more students coming in and out of the building Monday than in past years.
Junior telecommunications major Austin Hepp said he had only visited the Student Center once before construction began.
"After coming here, with all the renovations, I'd definitely come back a lot more often," he said. "It's a big upgrade... it's bright in here; there are a lot of windows."
"The Tally is a great dining alternative to the Atrium and Woodworth Commons, which are much more crowded now that students are living in DeHority," Hepp added.
Andrew Augenstein, a junior telecommunications major, who ordered a Nachos Bell Grande and a 3-taco combo meal, said he was impressed with Taco Bell's affordable prices.
"I love how I got all this food for just $6.78," he said. "That's less than my meal plan."
In addition to Taco Bell, the Student Center also has a Starbucks, homestyle grill, salad and soup bar, grab 'n' go food and a chef's station.
Dining Director Jon Lewis said the Taco Bell and Starbucks were chosen because they were among students' top four choices in an e-mail survey conducted three years ago and were available to Ball State at the time.
Augenstein said the Student Center's cosmetic upgrades were also among the reasons he would eat at the Tally again.
"I think it's beautiful architecturally," he said. "The atmosphere is inviting, the food is good, it's cheap and it's a good place to hang out."
Shelly Gage, history department administrative coordinator, said the food court looks a lot different than it did 15 years ago when she was a student. The Tally's tall windows make the room seem very spacious, she said.
"It's very light and airy in here," Gage said. "Before, it just felt like you were in a cave because there was no glimpse of the outside."
Gage said her "chef's special" meal of gnocchi pasta was delicious.
Tally Chef Jason Reynolds, who worked as the Atrium head chef since 2001, said he made more than 80 chef's special entrées during the 11 a.m. to 1:30 p.m. lunch serve.
"Students want something different, and a fresh meal prepared by a chef is something special," he said.
Reynolds said he loves his new job at the Tally.
"This is what I've wanted ever since I've been here: my own display station so I can display cook," he said.
Reynolds said his customers all told him they'd be back for more food.
Lewis said he is happy with the new dining facility and is optimistic about its future.
"It certainly looks a lot more modern and feels comfortable," Lewis said. "As we progress and develop what our customers want a little more, it will turn into a customer favorite."
Tally Food Court hours
- Chef's Station: 11 a.m. - 1:30 p.m. Monday-Friday
- Grab 'n' Go and grocery: 6:45 a.m. - 8:30 p.m. Monday-Friday, 7:30 a.m. - 8:30 p.m. Saturday-Sunday
- Comfort food and grill: 6:45 a.m. - 7:30 p.m. Monday-Friday, 7:30 a.m. - 7:30 p.m. Saturday-Sunday (only grill after 10:30 a.m.)
- Soup and salad bar: 6:45 a.m. - 7:30 p.m. Monday-Friday, 10:30 a.m. - 7:30 p.m. Saturday-Sunday (limited salad bar)
- Starbucks: 6:45 a.m. - midnight Monday-Friday, 7:30 a.m. - 10 p.m. Saturday-Sunday
- Taco Bell: 10:30 a.m. - 8:30 p.m. Monday-Thursday, 7 a.m. - 9:30 p.m. Friday-Sunday
Chef's Jason Reynolds' special menu
These upscale meals are prepared daily at the Tally Food Court.
Monday - pasta
Tuesday - entrées (such as duck, chicken, salmon, etc.)
Wednesday - stir fry
Thursday - entrées
Friday - specialty pizza (e.g. flatbread pizza of roasted salmon and crab meat with dill cream cheese and caramelized onions)
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