Sanjana Priyonti
Contributing Writer
Dining at McClurg is a central part of life at Sewanee. It’s where we gather to recharge after long classes, swap stories with friends, and sometimes grab whatever’s edible before rushing to our next commitment. But as much as McClurg aims to sustain us, its food quality and consistency remain hot topics of debate across campus.
Let’s start with the good. McClurg makes a genuine effort to source locally and cater to various dietary needs. For that, it deserves credit. The omelet station, a fan favorite, is proof that when McClurg gets it right, it really gets it right. “It’s fantastic,” said Clara Earley (C’ 26), summarizing a common sentiment. Similarly, the homestyle line often delivers meals that feel comforting and satisfying—when it’s on its A-game. Favorites like General Tso’s chicken, fried fish, and orange chicken prove that creativity and execution can meet at McClurg, even if not consistently.
Unfortunately, these bright spots are often overshadowed by inconsistency and repetition. The allergen-free line, while necessary, is widely criticized for being bland and unimaginative. Students, such as Safae Berhenich (C’ 28), often admit the food can be “sometimes good, sometimes not.” Even staples like the pasta line have historically disappointed, though recent improvements like the addition of grilled chicken have earned some redemption.
This inconsistency becomes even more frustrating in a community where excellence is expected. Students want more variety and excitement in their meals—requests for gazpacho, sushi, Indian halal food, dumplings, and even shrimp reflect a desire for something beyond the usual fare. Complaints about repetitiveness are common, and they’re not entirely misplaced. As Berhenich noted, “It feels like you’re having the same thing over and over again.”
But what we often overlook is the sheer effort it takes to run McClurg. Kimberly Layne, a dedicated member of the dining staff, offered a glimpse behind the scenes. “On a really good shift, we can go through 300 pounds of chicken,” she explained. Cooking on this scale comes with unique challenges. “It’s hard to get 300 pounds of chicken perfectly cooked every time,” she admitted. Yet, Layne emphasized the staff’s commitment to quality: “If we wouldn’t put it on our family table, don’t put it out.”
She also addressed student concerns about variety, pointing out that the five-week menu cycle and seasonal limitations play a role. Still, she encouraged students to get involved, sharing how Chef Dana Moss welcomes suggestions and has consistently added student-requested dishes to the menu. “We would love to cook dishes from other cultures, but we need your help,” Layne said, inviting students to share recipes and ideas.
McClurg’s team is doing their best within significant constraints. Safety, sustainability, and cost considerations often dictate what’s possible, particularly for allergen-free or seafood options. For example, certain fish dishes are off-limits due to allergies, and shellfish are avoided entirely to prevent severe allergy reactions.
Students’ frustrations are valid. When meals feel uninspired or inconsistent, it impacts the campus experience. Students crave variety, innovation, and meals that reflect the vibrancy of Sewanee’s community. There’s hope for improvement, but it requires collaboration. Layne’s remarks underscore how open the staff is to student input, yet many students remain unaware or unengaged in these opportunities. This disconnect is a missed chance to bridge the gap between what students want and what McClurg can deliver.
At its best, McClurg can be a place to rival most 5-star restaurants. But getting there requires both students and staff to work together. For now, McClurg remains what Haya Shah (C ’28) also aptly described as “sometimes good, sometimes not.” With a little more effort and engagement from everyone involved, it has the potential to be something far better—a place that consistently reflects the excellence we expect from life on the Mountain.
Love to see this on the purple! I personally have many issues with the dining program, and have struggled to make any progress with the University. On top of the subpar and redundant food, I have an extreme issue with the pricing and feel that students are being exploited by the requirement to be on the all inclusive meal plan. While I agree students could be doing more to help with improvement efforts, I believe it is clear to the university at this point that it is a major issue. Even coming to Sewanee for a newly accepted student event my senior year of high school, the main concern from current students I spoke with at the time was the dining hall. We are also the ones paying for McClurg, so it should be our concerns as the shareholders that are acted on by the university, which I feel at this point that they have historically failed to do. I would love to see more about this from The Sewanee Purple. Spreading media and awareness is crucial to forcing the school to actually listen to and act on the concerns of the student body.