In the cozy lower floor of the Divinity School, increasing numbers of students have sought shelter in the homemade meals and the calm atmosphere of the Refectory Cafe.
With music every Sunday night, daily lunch specials, nutritious meals and hot breakfast every morning, the Refectory fills a niche different from other on-campus venues. Opened in September of 2005, it has since transformed from a lunch counter catering to Divinity School students to a full-blown restaurant drawing students and faculty members from everywhere on campus.
"Refectory food is generally better than most food on campus," said sophomore Dazi Russell. "And it's homemade."
Quality and freshness are key components to the Refectory's success, said owner Laura Hall. When she opened the Refectory, it was the first green cafe at Duke, using equipment and serving supplies from other campus eateries.
Although the Refectory has been frequented by Divinity School students and faculty in the past, the cafe has found a new following, especially on Sunday nights for Simple Suppers-which began last year-said Jim Wulforst, director of Dining Services.
"Last year the Refectory averaged about 150 to 175 students on Sunday nights, but this year, there were over 320 on opening night," he said.
Hall added that Sunday night suppers are no longer solely attended by students leaving the Chapel.
"Last week we were overwhelmed [by the response]," Hall said. "We've had beautiful nights, great food, and the people have just come out of the woodwork."
Wulforst encouraged the Refectory to open on Sunday nights due to a lack of available dining options, she said.
"We're pinching ourselves," said Hall, who said she is overjoyed at the good responses she has been getting to the cafe this year.
She was quick to credit her dedicated smiling staff and said she is proud of the special, unique menu.
"I think the attitude of the employees is just extraordinary," Wulforst said. "They go out of their way to make customers feel comfortable and they have good food and top-quality ingredients."
Customer feedback is important to Hall, who has a weekly e-mail list that students and faculty can join to receive Refectory updates and menu changes. Over the past couple of years, the Refectory has tried new dishes and now serves those dishes that garner the most positive response from customers.
Indian dal, an organic lentil stew containing 90-percent protein, and vegan chili are two locally award-winning popular dishes. The Refectory's dal has been awarded the status of a near-perfect dietary food by the Durham County Health Department through the Winner's Circle Healthy Dining Program, in which the Refectory participates. In addition, their homemade chili won the Bull City Chili Challenge this summer.
Hall said organic and locally-grown ingredients have remained important to her. The restaurant supports eight local food-providing companies, such as Durham's LocoPops and the Durham and Carrboro farmers markets. The Refectory now grows its own herbs in a sustainable herb garden on the terrace outside.
It also prides itself on its ability to appeal to people with many different sorts of diets, Hall said. The cafe boasts many low-fat, high-protein nutritionally balanced meals and provides for special dietary needs-such as vegan, vegetarian and gluten-free options. Hall noted, however, that high-carb meals are also offered, such as lasagna, which often attracts athletes.
All of Hall's efforts, and those of her staff, have not gone unnoticed by Dining Services, Wulforst said. He added that the Refectory is in the process of being supplied with an updated kitchen and new electrical, plumbing and air-conditioning systems. Once the kitchen is fully operational, Hall may choose to expand business hours if the response remains strong, said Wulforst, who has already asked her to consider hosting dinners for the Focus Program on Thursday nights.
"A place will be popular because students want it to be," Wulforst said.
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