Last October, UCSD completed the renovation of the 48-year-old Revelle Dining Commons. “Our program is a la carte in nature—we have a declining balance payment system—so our goal was to provide separate platform dining experiences at 64 Degrees in order to offer our patrons tremendous choices and variety, all under a single roof,” says Steve Casad, associate director of Dining, Retail and Catering Services. The name is taken from the average temperature of La Jolla, Calif., where the university is located. Studio E was the architect, and Webb Design was the foodservice consultant.
The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market. The total foodservice space encompasses 25,000 square feet. In addition to the updated foodservice space, the project included fire and seismic upgrades and new HVAC. “We harnessed the latest trends in a la minute, small-batch and display cooking styles in our building and menu design,” Casad says, which is reflected in multiple action stations.
Roger’s Market is the retail component of the foodservice space. In addition to espresso and other coffee beverages, the market offers a selection of groceries, fresh pastries, desserts and UCSD’s commissary-produced yogurts, sandwiches, sushi and salads.
One of 64 Degrees’ most innovative areas is the Demonstration Station, where chefs can display their skills and interact with guests. Audio-visual technology has been integrated into the space to broadcast cooking demonstrations throughout the facility. There are five platforms of cuisine in addition to the demo station: The Burger Lounge, RC 64 (rotisserie), Market 64 (salads), Vertically Crafted (build your own sandwiches) and Take A Wok (Asian).
Seating comes in a variety of types and locations. There are 288 seats in the main dining area, 35 in Roger’s Market and 175 at an outdoor patio.