ResCo Dining Hall
Midtown Provisions
Weekly Schedule
- Breakfast Mon-Fri, 7:30 am - 10:00 am
- Lunch Mon-Fri, 11:00 am - 3:00 pm
- Dinner Mon-Fri, 4:00 pm - 7:00 pm
- Grab 'n' Go Mon-Fri, 7:30 am - 8:00 pm
Midtown Provisions serves a range of customizable favorites from build your own bowls and quesadillas to sandwiches and pizza. Guests are offered a wide array of toppings, giving them the ability to create their sandwich or burrito bowl just the way they want it.
In addition to the breakfast, lunch, and dinner options, Midtown Provisions also boasts an assortment of quick snacks, Go! meals, and microwavable meals. Students will find plenty of classic sweet, salty, and tasty snack and meal options for when hunger strikes outside of those traditional meal periods.
BlueGo To-Go Program
In partnership with Butler Student Government Association and the Center for Urban Ecology and Sustainability, Butler Dining is now providing BLUEgos as a safe, environmentally friendly, and convenient to-go option for students, faculty, and staff on campus.
The program minimizes waste produced from the café, helping Butler achieve their sustainability goals as laid out in the Butler University Sustainability and Climate Action Plan (BUSCA), while giving flexibility to those that need a meal on the go.
Request a BLUEgo container from a cashier today!
Food Allergies
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at butler.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. A designated toaster for specialty bread products can be accessed by students as needed. Top 9 allergens are included in menu names and/or descriptions whenever possible. In addition, we offer Latitude, a destination in Marketplace at Atherton Union where all meals prepared are made without the use of the top 9 allergens plus gluten. Latitude is a segregated station designed with guest safety in mind and allows Bon Appétit to best manage ingredients from delivery to plate. For more on eating with a food allergy in our café, view the guide on Food Allergies and Celiac Disease at Butler University. Further questions about ingredients can be answered by our trained managers/chefs on-site.
For questions about these services or to request food allergy accommodations, students should contact:
Jason Rose, District Manager
Jason.Rose@cafebonappetit.com | 317-940-9702
Precious Nwokeleme, RDN, LDN Dietitian
Precious.Nwokeleme@cafebonappetit.com | 443-455-0820
Student Disability Services
sds@butler.edu | 317-940-9308
FARECheck Certified
We are committed to the safety of all of our guests! Foodservice staff at Butler University have completed a FARECheck certified food allergen training program. FARECheck is a program that reviews and certifies food allergy training materials. This program was developed by Food Allergy Research & Education (FARE) in conjunction with Bon Appétit Management Company.
As a FARECheck certified campus, you can be assured that our in-house allergen training provides evidence-based information on food allergies and best practices for allergy-aware management. Our training covers an array of topics from an overview of food allergies, anaphylaxis, and reducing risk for cross-contact to communication protocols, and emergency response preparedness. All foodservice staff receive allergy awareness training twice per year and understand the importance of keeping food allergies top of mind. For help navigating your food choices on campus, please reach out to a member of our management team.
Stay Fresh
Shining Light on those Grill Marks
For many, the warmer weather calls for firing up the grill, but are there dangers to cooking over an open flame?
Grilled Watermelon with Lime-Mint Yogurt Sauce
This grilled take on watermelon gives a hint of spice but will leave you feeling refreshed and hydrated.
The Plant-Forward Grill
Check out these chef-approved tips to spice up your grill repertoire with plants.
The Buzz: Vitamin D and Sunscreen
Before spending the day soaking up the sunshine rays, find out other ways to get your vitamin D.
Chilled Cucumber and Avocado Soup
Rich in flavor and texture, yet refreshing, this chilled soup will satisfy on those hot summer days.
Stay Cool in the Kitchen When the Weather Heats Up
The beauty of seasonal summer foods is that the ingredients require very little prep to make them shine.
Commemorating Juneteenth
We are reflecting on the history of the holiday and creating space for our community partners to celebrate with us how they wish.
How to Choose Fruits and Vegetables: Sense the Ripeness
Whether shopping at the farmers’ market or the grocery store, here are some tips to pick out the best produce.
Fava Bean and Fresh Mint Spread
A simple snack or app made with your fresh seasonal produce finds!
5 Really Good Reasons to Eat Seasonally
With farmers’ markets popping up everywhere, eating seasonally is more achievable than it used to be and offers a variety of benefits.
A Love of Food, Photos, and Plants: Interview with Timothy Pakron of Mississippi Vegan
In this Q&A with Timothy Pakron of Mississippi Vegan, we discuss his approach to cooking accessible recipes and celebrate what it means to be gay and vegan in the South.
Veganism in Southern Cooking: Four Recipes from Mississippi Vegan
Explore Timothy Pakron’s bold takes on Southern classics, from mouthwatering vegan gumbo to drop biscuits with mushroom gravy.
Celebrating LGBTQ+ Pride 2024 with Mississippi Vegan
Timothy Pakron of Mississippi Vegan shares his story as a proud gay man raised in the American South who celebrates the vibrant tradition of plant-based cooking in Southern cuisine.
The Buzz: Nightshades
Should you avoid growing and eating these so-called shady vegetables this season?
Zucchini and Chickpea Fritters
If you have an abundance of zucchini this gardening season, try incorporating it into these fritters!
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
See what we are up to!
bonappetitbutler
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Serving fresh, sustainable fare to the Butler University community 🍽
News flash! 📰 You can have your cake and eat it, too.
At least, that`s the case with sunscreen and vitamin D. The buzz on the internet is that getting enough vitamin D is a challenge, but we`re here to help.
The science says vitamin D is a really important vitamin for overall health but is often hard to come by. You can get vitamin D from sunlight, food, and supplements, and the sun is our primary source.
Although research suggests that you need 5-30 minutes at least twice a week in the sun (without sunscreen) to get enough UVB exposure to create adequate supplies of vitamin D, UVB rays are also known to cause skin cancer.
Fret not! Lather on that sunscreen and obtain your vitamin D from common foods like fatty fish, fortified milk and orange juice, and egg yolks.
If you’re concerned about not getting enough vitamin D, talk to your doctor about testing and, if needed, supplementation.
Learn more about vitamin D at the link in our bio! 😎 #VitaminD #SunscreenScience #SkinHealth #SunSafety #SunscreenMyth ...
Stay cool this summer with our recipe for chilled cucumber and avocado soup. 🆒
Makes 4 servings
INGREDIENTS
1 cup seedless grapes, halved
1 small yellow onion, finely diced
1/4 cup parsley, chopped
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
3 medium cucumbers, peeled
1 medium avocado, diced
2 cloves garlic, minced
1/2 cup plain yogurt
1 jalapeño, seeded and diced
3/4 teaspoon salt
2 teaspoons olive oil
DIRECTIONS
Toss grapes with onion, parsley, black pepper, and vinegar and refrigerate.
Remove seeds and pulp from one cucumber. Dice all three cucumbers then blend with avocado, garlic, yogurt, jalapeño, and salt in food processor or blender until smooth. Adjust thickness with a drizzle of water if needed.
Chill for at least 20 minutes before serving in chilled bowls topped with a spoonful of grape mixture and drizzle of olive oil.
#ChilledSoup #SummerRecipes #SoupLovers #RefreshingDishes ...
Things are heating up outside, but they don`t need to be in your kitchen! 🌬️
These five meal ideas are quick to make and perfect to keep in your back pocket for the dog days of summer. Get recipes for these (and learn more about foods to keep you cool!) at the link in our bio.
1️⃣ Overnight oats are best made the night before and are a nutritious, cold alternative to common breakfast foods.
2️⃣ Chilled soups make the perfect appetizer, side dish, or main. We especially love a cucumber-avocado soup or watermelon gazpacho.
3️⃣ Summer rolls with pre-cooked shrimp or raw tofu can be a fun (and pretty) meal that allows for a lot of creativity.
4️⃣ Nourishing grain bowls may require some heat in advance to cook grains, but you can easily incorporate chilled plant-proteins and produce. Always include an interesting sauce, too!
5️⃣ Go poke (pronounced poh-kay), and enjoy a meal of rice, raw fish (or plant-based proteins), seaweed, and toppings of your choice.
#SummerEats #ChilledSoups #SummerRollIdeas #GrainBowlInspo #PokeBowls #ColdDishes #RecipeInspiration ...
Attention faculty/students/visitors on campus:
Starbucks will close at 12PM today (6/13) for required maintenance and will resume normal hours tomorrow (6/14). Please plan accordingly!
Thank you for your patience and understanding! We look forward to serving you when we reopen. ...
Should you avoid these shady vegetables this spring and summer?
Nightshades are a category of plants, some of which are edible, like eggplant, tomatoes, white and purple potatoes, artichokes, and peppers, while others such as tobacco and certain flowers are not.
The buzz around the internet is that nightshades have a shady reputation and should be avoided. Some claim the compound called alkaloids (solanine in particular) found in nightshades may cause or exacerbate inflammation, particularly for certain health conditions like arthritis.
What does the science say?
No studies have demonstrated that removing nightshades from diets actually lowers inflammation markers in people. Most evidence is anecdotal at best.
Solanine sensitivity is possible, but for most people nightshades are anti-inflammatory and feature health-promoting nutrients:
1️⃣ White and purple potatoes have been shown to reduce inflammation in arthritis patients.
2️⃣ Tomatoes, peppers, eggplant, and peppers provide vitamins A, B6, C, and K, potassium, fiber, and antioxidants!
What`s the takeaway?
A variety of vegetables will improve health and reduce inflammation. If needed, work with a registered dietitian to identify any food sensitivities you may have.
#TheBuzz #NightshadeDebate #NutritionMyths #FoodSensitivity #InflammationFacts #AntiInflammatoryFoods ...
Use your overabundance of zucchini in these Zucchini and Chickpea Fritters! Try them out with a drizzle of yogurt or even topped with a poached egg for your next brunch.
Makes 10 - 12 servings
INGREDIENTS
1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon turmeric
2 medium zucchini, grated (about 2 cups)
1/4 cup chopped fresh basil
1/4 cup olive oil, divided
3/4 cup water, additional water as needed
DIRECTIONS
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and cup water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.
Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.
Heat remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.
#EatSeasonally #VegetarianRecipes #CookingAtHome #MeatlessMonday #BrunchRecipes ...