Bates offers several dining venues, sure to delight your palate and senses. Our main cafeteria and our fine dining service, The Gallery Dining Room, are both located on the main floor of the Downtown Campus.
In addition, we are pleased to announce the opening of our Eleven O One Bistro on the main floor. Please note that these services operate according to the college calendar and are closed during holidays, including the month of August.
The student-run food truck, Curbside Urban Cuisine, is parked Mon-Thu at South Campus behind Building A, 11 a.m.-12:30 p.m. The truck serves up traditional foods like burgers, wraps and fries, and you'll also find delicious and unique specials each week. @BatesCurbside or find us on Facebook.
For your convenience, we accept cash and credit/debit.
Quarter transition hours
- Fine Dining Room: CLOSED until early April 2016.
- Cafe' and Eleven O One Bistro: CLOSED March 16-28, 2016.
- Food truck (Curbside Urban Cuisine): CLOSED March 11-25, 2016.
Eleven O One Bistro
Open Monday-Thursday, 7-10 a.m. and Friday, 7 a.m.-Noon
Our Bistro offers breakfast from 9-10 a.m., fresh sandwiches, pastries, desserts and hand-crafted espresso drinks for those who are on the go and need a quick refreshment. 1101 Bistro accepts cash and credit/debit cards.
This week's menu (pdf)
Served at our Eleven O One Bistro.
Mon-Thu, 11 a.m.-12:30 p.m., closed Friday
The Gallery Dining Room
Lunch is served Mon-Thu, 11 a.m.-12:30 p.m. and is closed on Friday.
Reservations are recommended, although not required. Please call 253.680.7011 or 253.680.7247 to make a reservation.
Our fine dining service features an a la carte, made to order menu of items not offered in the college's cafeteria. The Gallery Dining Room offers patrons classic cuisine with a modern twist. You can eat a delightful gourmet lunch for (mostly) under $10.
Menu choices vary each quarter. Sample items have included starters such as stuffed artichoke; marinated shrimp; spring lettuce salad; tomato with fresh mozzarella and basil oil. Entrees have included grilled sea scallops; stuffed lamb chop; wild salmon noisettes with ginger peach glaze; and sweet onion tart strip loin of beef with tomato horseradish emulsion.