- Breakfast Mon-Fri, 8:00 am - 10:00 am
- Brunch Sat-Sun, 10:00 am - 1:00 pm
- Dinner Mon-Sun, 5:30 pm - 8:30 pm
In addition to the stations featured in each of the cafés, Next House offers a unique Smoke House Grill, Roma station and Bits & Bytes.
At the Smoke House Grill, guests find traditional grill favorites with the flare of our classic smoker. Everything from our grill is hot and cooked-to-order.
At Action, guests select from their favorite ingredients to create a sautéed-to-order dish, paired with pastas and house-made sauces.
At Bits & Bytes, the chef will showcase a different program each week, ranging from fruit and yogurt bar, build-your-own specials and global or home-style classics.
create your own omelet
burgers & more
colby jack cheese
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at mit.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on Food Allergies and Celiac Disease at MIT. Further questions about ingredients can be answered by our trained managers/chefs on-site.
DINING WITHOUT THE TOP-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer OASIS — a destination in Howard Dining Hall at Maseeh where all meals are prepared without the use of top-9 allergens plus gluten and sesame* through the sole use of whole foods.
*Sesame is now the 9th major allergen. However, manufacturers have until 1/2023 to update package labels. Our platform will exclude added sesame in the form of seeds, tahini (sesame paste), and sesame oil, but sources of sesame may not be detectable on package labels. Please speak with a manager if you have a sesame allergy.
For questions about these services or to request food allergy accommodations, students should contact:
Janyl Finnerty, MS, RDN, LDN | Senior Wellness Coordinator
Akeisha Hayde | Culinary Director
Daniele Rossner, MS, RDN | Regional Nutrition and Wellness Manager
Disability and Access Services
77 Massachusetts Ave, 5-104
Meal Plan Information
Choose a plan that gives you access to the fun, community, and convenience at New Vassar, Maseeh, Baker, Next, Simmons, and McCormick.
Our executive chefs prepare home style meals from scratch with your needs in mind. Don’t see what you’re looking for on the menu? Just ask. When it’s time to eat, make it easy on yourself. We’re right next door.
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.