R&DE Stanford Dining's Arrillaga Family Dining Commons is the first dining hall to be built on the Stanford campus in almost 20 years. It is located at the corner of Escondido Road and Arguello Way. This dining hall is the primary dining location for Crothers and Toyon students, and won First Place in the Montague Suite Dreams Design Challenge.

This state-of-the-art two-story dining facility incorporates the best in culinary, sustainability, technology and community building design. The 26,000-square-foot dining pavilion features a cooking suite as the centerpiece of the Culinary Studio. Here students, faculty and staff learn under the curriculum established by R&DE Stanford Dining's award winning culinary team through cooking classes and demonstrations. The cooking classes use technology as a means to outreach to a larger audience while retaining the intimacy and excitement of a Food Network production. With video cameras at the cooking station, large student audiences are able to engage in the cooking production. R&DE Stanford Dining's frequent partnership with celebrity chefs ensures the topics and guest speakers remain contemporary and dynamic.

Arrillaga Family Dining Commons hosts the Performance Dining program, which was developed in partnership with Stanford Athletics, School of Medicine and the Culinary Institute of America. This involves synergistic food combinations and the promotion of antioxidants and other nutrients to help students perform at their mental and physical peak. R&DE Stanford Dining employs a full-time Wellness and Performance Dining Nutritionist, who counsels students and student athletes, and consults for groups such as the athletics department. Wellness and Performance Dining falls under our EatWell program, which encompasses fresh, healthy and sustainable food.

Chef’s Balcony at
Arrillaga Family
Dining Commons
 

Arrillaga Family Dining Commons invites you to enjoy its newest feature, Chef’s Balcony. Overlooking the Hoover Tower, you and your guests may enjoy a five-star gourmet meal created by R&DE’s award-winning chefs. Ideal for group meetings and special events, our menu focuses on fresh, sustainable, and local ingredients. Past menus have featured Flatbread Pizza with Wild Mushrooms, Kamut Paella, and Cumin-Crusted Tri-color Carrots. The chef can also create a customized menu tailored to the specific needs of your event.

For reservations, please contact Arrillaga Dining at arrillagadining@stanford.edu

   - Reservation minimum of 10 people, maximum of 26

   - Please reserve at least one week in advance

   - Customized menus are available

   - PTA payment welcome
 

View photos from Arrillaga Family Dining Commons open day!

Staff

Bob McClenaghan Assistant Director of Residential Dining East Campus (650) 721-1499 robertms@stanford.edu	Nijo Joseph Regional Executive Chef (650) 721-6138 njoseph@stanford.edu	Christina Betondo Executive Chef of Central Production Kitchen  (650) 721-2015 cbetondo@stanford.edu
Barbara Whittaker Hospitality Manager (650) 721-6138 barbaraw@stanford.edu	Clarissa Flores Sous Chef (650) 721-6138 chefflores@stanford.edu	Young Shin Hospitality Supervisor (650) 721-6138 youngs@stanford.edu