The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened. Located in the Wolf Ridge Apartment complex, On The Oval features four “micro-restaurants” and a diner concept, and has indoor and outdoor seating for more than 400 guests. The 20,000-square foot space, which was designed by Chape Whitman, principal with Ricca Newmark Design, cost $8.6 million.
“Our targets in menu development were to have the fundamentals that students love, including burgers and pizza, but to push these to upscale versions, such as one-third pound Angus burgers, premium fries, fire-deck oven pizza and rotisserie meats,” says Jennifer Gilmore, director of marketing and communications for Campus Enterprises. “We tried to connect the venue names to the locale, and since the College of Engineering is next door, we used engineering terms—Cold Fusion for the deli/salads concept, Fahrenheit for the fire-deck oven/rotisserie station, Flash Point for the Asian station and Newtons Grill for the grill/diner station. She adds that On The Oval’s check average has been about $6.55, with sales “well balanced between the stations.”
Photo credit: Roger Winstead, N.C. State
Photo credit: Roger Winstead, N.C. State
The dining venue takes its name from the green space around which all the buildings of Centennial Campus are located.
Photo credit: Roger Winstead, N.C. State
Flashpoint is On The Oval’s Asian station and features fresh-rolled sushi, noodle bowls and other Asian creations.
Photo credit: Roger Winstead, N.C. State
Fahrenheit features a rotisserie and a wood-fired pizza oven and offers a variety of artisan pizzas as well as fire-roasted meats and fish.
Photo credit: Roger Winstead, N.C. State
The wood-fired pizza oven at Fahrenheit.
Photo credit: Roger Winstead, N.C. State
Fahrenheit’s rotisserie is used for chickens, fish and other meats.
Photo credit: Roger Winstead, N.C. State
Newton’s Grill and Diner offers daily grill specials along with standard grill items such as burgers and grilled cheese. Newton’s also features a separate entrance that allows it to be converted to Newton’s Diner for breakfast, late-night and weekend service.
Photo credit: Roger Winstead, N.C. State
During the grand opening, Executive Chef Bill Brizzolara lends a hand in salad prep at the Cold Fusion station.
Photo credit: Roger Winstead, N.C. State
On The Oval has both indoor and outdoor seating for 400, including a separate glass-walled conference space for private dining.
Photo credit: Roger Winstead, N.C. State
Students enjoy opening day of the new dining venue.
Photo credit: Roger Winstead, N.C. State
University Dining Director Randy Lait, center, is flanked by his management team in the On The Oval servery.