Debunking the Dining Hall Debate: Is Lawrenceville’s Dining Really That Bad?

Where is the go-to place for hungry Lawrentians? While there are a range of options such as the Bath House Café, online food ordering, and the array of restaurants on Main Street, Tsai Commons and the Abbott Dining Room are undoubtedly the main sources of food for many. Every day, Lawrentians flood through these dining halls’ doors to find freshly prepared meals. However, it is more common to hear complaints than compliments from students regarding these meals, raising the question: Is the food really that bad? 

As a self-proclaimed “frequent visitor” of Tsai Commons, Melina Kyriakopoulos ’27 thinks highly of the dining hall’s different bars and stations. For instance, she has incorporated the salad bar into her meals because “getting the fresh greens” can help her be “the best version” of herself. Kyriakopoulos claimed that the wok and salad bars “transformed Lawrenceville’s dining experience,” as they are not common options in most schools. Moreover, she disagreed with the general idea that it was “fashionable to dislike the food” since Tsai Commons’ meals can be “easily customized” to one’s own preference. Kyriakopoulos agreed that some students may not prefer the meals at Tsai Commons if they expect the level of cuisine at a five-star restaurant or the “hearty meals back at home.” However, she emphasized that the purpose of Lawrenceville’s dining halls is to “feed a large group of people while being sustainable” and that both Tsai Commons and the Abbott Dining Hall “excel in this area.” 

Andrew Zweiback ’26 echoed Kyriakopoulos’s sentiments. Commenting on the controversy over dining hall meal reviews, he emphasized that the staff are trying to serve more than 800 students and faculty with healthy and nutritious meals, which “obviously won't taste as good as a burger and fries from Shake Shack.” Despite such expectations, he claimed that the chicken shawarma is underrated, as it is a “perfect balance of protein, carbs, and vegetables.” While Zweiback commented that the school should try to respond to “clearly unpopular meals,” he still believes the dining hall meals are pretty solid, especially in comparison to his previous school. He also commended the online menu available on Veracross and the House Letter, which makes it easier to plan his meals accordingly. For example, when turkey is on the menu, he can arrive earlier to get in line for the wok bar or simply order food online. Zweiback asks that students show “more understanding” towards the staff’s hard work and the difficulties of serving “so many different preferences in food.” 

Na’imah Ford ’25 typically visits the Abbott Dining Hall for her meals and is a “big fan” of the pasta bar—especially the vodka or marinara pasta—despite her friends’ disapproval. Another one of her “hot takes” is the tofu, which she believes is the “best protein they serve.” Ford understood why many students had complaints about the menus, as food is important in everyone’s lives and many people want “the best option.” Indeed, she “[does] not vibe” with the fish at the dining halls because of her personal preferences. However, Ford believes the “trend of hating on dining halls is sad” because the staff deserve more appreciation for their “extremely hard work” in serving warm, nutritious meals. Their consideration for different dietary restrictions reflects the “extra effort” they put in, which should not be overlooked by the students. 

Considering the range of students and faculty in the Lawrenceville community, it is understandable that the dining hall meals cannot satisfy everybody’s needs. However, it is important that students extend understanding and appreciation towards the dining hall staff for their efforts to serve balanced meals for such a large group. At the end of the day, it is this effort that fills our hungry stomachs while preparing us for another busy day at Lawrenceville.