Cellar Restaurant to join health craze

TUCSON, Ariz. – In the four years since I first arrived on the University of Arizona’s campus, the health food options have increased tremendously in the school’s student unions.

The next two weeks’ blogs will take a look at Core and IQ Fresh, the healthiest places to eat on campus, but first some breaking news.

While talking to David Galbraith, the Assistant Director of Arizona Student Unions, about new salad restaurant Core, he informed me that the Cellar Restaurant will likely be changed next year.

“The Cellar has run its course,” Galbraith said. “It kind of came over from the old building. It’s really struggled since day one in this building.”

The plan goes for the Cellar to be redone over the summer, possibly becoming something like a hot-food version of Core because its venue cannot cook hot food. Galbraith spoke of the need for more healthy entrees and hot food in the Union, which will likely become the new Cellar’s purpose.

Although I won’t be here anyways next year, having spent my first three years living on campus I came to love the Cellar for its late hours and delicious albeit unhealthy food. Being a night owl I always knew I could grab a burger or chicken fingers at this classic college joint.

But as Galbraith pointed out all the health food education in high school and middle school is leading to a healthier Union as students arrive on campus and urge officials like Galbraith for healthier food.

“It’s smart for us to listen to the students and as quickly as possibly deliver what they’re looking for,” he said. “That’s what we’re doing here.”

Galbraith said burgers would stay because people like myself love them, but the Union plans on going to grass-fed anti-biotic-free beef to at least fit the healthy mold.

They are still in the process of picking entrees, but those could include salmon, white fish, range-free chicken and a gluten-free vegetable section. There may also be side dishes such as cucumber salads, fruits, pasta and an array of vegetables.

That’s the kind of food that’s healthier than what I normally eat but would be attractive enough for me to make a staple of my diet if I were a freshman in the dorms all over again next year.

The idea will be for patrons to pick their entrees, sit down and have the staff bring them their food. They are currently working on taste testing these potential menu items.

Galbraith added that entrée items at Cactus Grill also “definitely need to change” when possible.

Subtle changes to the Union like these are being made all the time. Galbraith said the Union now offers gluten-free pasta and sauce at 3 Cheeses & a Noodle and gluten-free bread at On Deck Deli, which did not exist a year ago.

He also said to-go food looks much different than the unhealthy fare offered as early as my freshman year.

“I would say we’ve made a lot of progress,” Galbraith said.