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RIT Dining
Tigers Gotta Eat.
Open Now
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Bytes Micro Market
Bytes Micro Market
coffee, grab_n_go, salad, sandwiches, toiletries
Open 24 Hours
Today's Visiting Chefs
The Cafe & Market at Crossroads
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D'Mangu: 11:00 am - 2:00 pm
D'Mangu
Native Dominican cuisine
Gracie's
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D'Mangu: 4:00 pm - 7:00 pm
D'Mangu
Native Dominican cuisine
Kitchen at Brick City
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California Rollin': 11:00 am - 2:00 pm
California Rollin'
RITZ
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KO-BQ: 11:00 am - 2:00 pm
KO-BQ
Korean fusion cuisine -
P.H. Express: 4:00 pm - 7:00 pm
P.H. Express
Traditional Pakistani cuisine
Patio at Global Village
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D'Mangu: 4:00 pm - 7:30 pm
D'Mangu
Native Dominican cuisine -
Halal n Out: 11:00 am - 2:30 pm
Halal n Out
Middle Eastern-style favorites.
Our Team in Action
just chick'n
Yilmaz Yoruk, an RIT alum, brings his family's restaurant business to campus as a visiting chef partner serving Peruvian rotisserie chicken.
D'Mangu
Luis Tejeda, owner of D'Mangu was our first visiting chef partner in 2014. His Dominican cuisine will transport you right to the island.
Lindsay White
Go behind the scenes with Lindsay White, sous chef of Artesano Bakery & Café.
Tandoor of India
Raj Singh, owner of Tandoor of India, serves the same traditional food he ate as a child. His family serves Southern Indian cuisine weekly on campus.
Dining in the News
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August 20, 2026
RIT launches redesigned mobile app
RIT has launched a redesigned mobile app, bringing the information and services students use frequently into a single, easier-to-navigate experience, informed by student feedback, focus groups, and usage data.
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July 24, 2026
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April 1, 2026
Bright Spot: Plant-based push
WHAM-TV reports that RIT has reached a 50% plant-based dining menu, highlighting its partnership with Humane World for Animals to expand sustainable food options on campus.
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April 1, 2026
RIT becomes first university in NY State to have a 50% plant-based menu
WHEC-TV reports that RIT has become the first university in New York to offer a 50% plant-based dining menu, highlighting its partnership with Humane World for Animals and student support for sustainable food options.
