Summer 2024 Campus Dining Today - 65

The Pavilion features a commercial bakery that
provides delicious treats to The Pavilion and
additional dining halls across campus. (Photo
courtesy of USC Dining)
Student favorites are available within
the dining hall, but with an elevated
twist. Sweet Pickles is the made-toorder
deli that features freshly sliced
meats, sub and kaiser rolls baked fresh,
and whole pickles that are pickled
in-house daily. Upper Crust pizza
station offers homemade pizza dough
and pizza sauce made in partnership
with Seaside Farm of St. Helena
Island, South Carolina. Iron Skillet
offers traditional comfort food and
features the USC tradition of
Chicken Finger Wednesday:
hand-breaded crispy
tenders, grilled tenders,
or vegan tenders available
every Wednesday at select
locations across campus.
Ignite offers grill favorites and
seasoned fries.
Lamb kofta kebabs, couscous, and fried
falafel are featured at the Global Exchange
Station. (Photo courtesy of USC Dining)
Below, the Pavilion is the largest dining hall on
the campus of University of South Carolina.
(Photo courtesy of USC Dining)
The Pavilion also offers specialty
stations including True Balance that
eliminates the top nine allergens from
all menu offerings. Not only does this
station feature a composed plate that
eliminates the top nine allergens, but a
build-your-own grain bowl component
daily. Global Exchange provides students
with the first Mongolian Grill on campus
and rotates everything from stir fry
and fried rice to pancakes and omelets.
Fire & Ice exhibition station rotates
made-to-order pasta dishes, pho, ramen
bowls and more. A meal is not complete
without something sweet, and the Icing
dessert bar and bakery station features
a variety of cupcakes, dessert bars,
fresh-baked cookies, and The Pavilion's
signature house-made gelato in flavors
such as cookies and cream, strawberry,
and peach.
" Having a dining hall that allows us
to flex our culinary prowess has been
extremely rewarding, " said Resident
District Manager Clete Myers. " The vision
for The Pavilion was to provide a space
to cultivate culinary innovation as well as
a space to grow community on campus. "
The Pavilion showcases several
sustainable initiatives as well. The
Pavilion cuts down on food waste
dramatically through its pulper machine.
Pre- and post-consumer waste is put
into a pulper that mixes the food with
water to break it down into smaller
pieces. The liquid is strained, and the
food is emptied into a compost bin.
This method allows more compost to
fit in the compost bins that are utilized
at the busiest kitchens across campus.
The Pavilion also features reusable to-go
containers that allow students to take
meals to go while reducing the waste of
disposable containers.
The Pavilion is prominently located
in Building One of the of the Campus
Village 1800-bed residential housing
development, USC's largest construction
project in university history. The Campus
Village also houses additional retail
dining options, including a Gamecock
General convenience store that features
a late-night ghost kitchen, Whaley's, the
third fully licensed Starbucks on campus,
and space to feature additional retail
brands in the future. §
THE PAVILION AT CAMPUS VILLAGE
| CAMPUS DINING TODAY
65
Summer 2024 Campus Dining Today

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