Changes are abound at Duke Dining facilities, and it’s not just the increasing prices.
Campus restaurants Ginger & Soy and Gyotaku have been temporarily relocated to Chef’s Kitchen on the second floor of the Brodhead Center, and almond milk will no longer be offered at campus eateries.
Ginger & Soy and Gyotaku renovation delays
According to Robert Coffey, executive director of Duke Dining, global supply chain issues have delayed equipment deliveries for ongoing renovations and the restaurants’ return to their original location. However, the remaining pieces of equipment on the East Coast are “making their way to Duke,” Coffey wrote in an email to The Chronicle.
Coffey did not provide information regarding the renovated space's opening date.
According to Coffey, Duke Dining worked with the Duke University Student Dining Advisory Committee and other members of the student body “in menu tastings and renovation planning” in the spring.
“Feedback from our student advisory group shaped the new menu offerings for both venues and we're excited to introduce them to the Duke community. Rest assured that your favorite menu items will still be offered along with the new menu options,” Coffey wrote.
The new Ginger & Soy will offer “Thai entrees, Yubu Boats and Battera Sushi.”
As of Wednesday, Ginger & Soy is temporarily not offering make-your-own bowls, while and Gyotaku is not open. Neither restaurant is currently available for mobile order.
No more almond milk
The removal of almond milk from Duke Dining menus comes with other planned alterations, made in response to feedback from students with food allergies.
“Duke Dining met with DUSDAC and Duke Student Government leadership to discuss and agreed on some incremental changes that should be made to the Dining program to protect the health and well-being of all our Duke students and create a more inclusive program,” Coffey wrote.
Signs detailing the change have been placed at campus dining venues.
Coffey also confirmed that other non-dairy milk substitutes will still be available.
Katie Tan contributed reporting.
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Audrey Wang is a Trinity junior and editor-in-chief of The Chronicle's 119th volume.
Vishal Jammulapati is a Trinity sophomore and an associate news editor of The Chronicle's 118th volume.