Turner Place is a state-of-the-art dining facility located behind McBryde Hall Old Turner Street on the academic side of campus. With glass walls and grand entrances throughout, Turner Place has a light, open feel. Housing eight separate restaurants, it offers a variety of cuisine that includes national brands and unique venues, some of which are the first of their kind on a university campus.
In a Roanoke Times article, Tonia Moxley, notes that Turner Place has created nothing by accident - even the seating was designed to promote community and Hokie Tradition. Likewise, the hours are "designed to minimize the facility's impact on off-campus business." Frank Shushok. Vice President for Student Affairs, tells Moxley that when working with the town of Blacksburg, "We want that relationship to remain positive. A strong Virginia Tech is a strong Blacksburg and a strong Blacksburg is a strong Virginia Tech."
Turner Place Restaurants
Atomic Pizzeria (first floor)
Offering both grab–and–go and custom selections. Gourmet and personal pan pizzas will be made on-site in a wood-fired oven. Single–serving hot Italian entrées such as lasagna and manicotti will be offered, along with a selection of pre-made salads. A chef’s station will offer a made to order pasta del giorno (pasta of the day).
Jamba Juice (first floor)
A national chain offering fresh–squeezed juices, smoothies, fruit–infused teas, chai, and hot chocolate; with an emphasis on healthy, pure ingredients.
1872 Fire Grill (first floor)
A high–end grill venue including a large carving station and a wall of flame for rotisserie chicken. One side will offer traditional Southern home–style favorites such as fried chicken, while the other will be an upscale steak house with luxury seating. 1872 Fire Grill will include a wood–fired char grill that grills steak, chicken, and seafood to perfection in minutes, and will be the first of its kind on a college campus.
Q´doba Mexican Grill (second floor)
A national brand offering assembled–to–order burritos, fajitas, quesadillas, taco salads, and nachos.
Origami (second floor)
A Japanese steak house experience, with sushi bar, 10–person grill–top tables and a chef preparing food to order with style. Make an online reservation.
Soup Garden (second floor)
Offering a rotation of three gourmet soups and custom made–to–order tossed salads with a choice of four salad green blends and a wide selection of dressings and toppings, including hot chicken, steak, and shrimp.
Dolci e Caffè (second floor)
A European-style café resembling an open–air market and offering a large menu of grab–and–go selections, self–serve coffee and bakery, and espresso drinks. Dolci e Caffè will also offer authentic gelato made one site, with a toppings bar. At the crepe station, crepes will be made to order and will include a daily flambé selection for a truly European experience.
Bruegger´s Bagels (second floor)
A national chain offering coffee, salads, and, of course, bagels and bagel sandwiches. All bagels will be boiled and baked on site in a display kitchen. Bruegger´s will also include a walk-up service window accessible from the Turner Place patio, a unique feature for a college campus.
Shultz Hall traditionally provided a large dining center for the corps of cadets' formation meals. With Shultz Hall undergoing renovations to become the new Center for the Arts, the corps needed another space to conduct formation meals, a key element to their training program. Turner Place will provide the space and dining necessities that the corps of cadets needs to prepare students for military leadership in a 256–seat community room. Located on the first floor of Turner Place the community room will be the regimental dining room for the corps of cadets formation dinners and will be open to the general public when not in use by the corps.
The Virginia Tech Corps of Cadets has produced outstanding leaders for the Commonwealth and the nation, and the organization has been an essential part of the university since its founding in 1872.
- Assistant director: John Barrett
- Executive chef: Mark Moritz
- Chef de cuisine: Charles Morse
- Teppanyaki Chef Senior: Thai Huynh
- Food production manager: Tom Fong
- Operations managers: Alisha Barker, Jessica Parnell, Jamie Parnell, Jedidiah McDonald and Jeff Hoagland
- Assistant managers: Amy Hale, Rob Martin and Kevin Davis
Forms of Payment
- Flex Plan
- Dining Dollars
- Hokie Passport Account
- Debit/credit card
- No gift cards/coupons