Café

Stay Fresh

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

These food labels give meaningful insight into how the farmworkers who picked your food.

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

We’re proud of our legacy of leveraging our purchasing power and voice to demand better livelihoods for farmworkers in the United States.

Fifty Cents and the Fight for Farmworkers’ Rights

Farmworkers are exempt from basic labor protections despite working an essential and dangerous job.

Café Hours

Marketplace Cafe

Breakfast

Marketplace Cafe

reg.4.95

a butter toasted english muffin with melted cheddar cheese, smoked bacon with bibb lettuce, sliced tomato and smashed avocado

@market grill breakfast

Marketplace Cafe

0 cal.

@soups

90 cal.

@soups

80 cal.

@soups

110 cal.

@soups

15 cal.

@soups

25 cal.

@soups

70 cal.

@soups

1/4 cup

70 cal.

@salad bar

reg.1.05 / 2 slices

140 cal.

@breakfast bar

reg.1.75

220 cal.

@breakfast bar

reg.2.25

540 cal.

@breakfast bar

reg.2.50

420 cal.

@breakfast bar

Counter Culture Coffee

0 cal.

@beverage

0 cal.

@beverage

15 cal.

@beverage

45 cal.

@beverage

15 cal.

@beverage

15 cal.

@beverage

25 cal.

@beverage

0 cal.

@beverage

180 cal.

@beverage

280 cal.

@beverage

290 cal.

@beverage

360 cal.

@beverage

Marketplace Cafe

cup1.75
bowl2.50

160 cal.

@soups

cup1.75
bowl2.50

540 cal.

@soups

reg.3.95

250 cal.

@breakfast bar

Lunch

Marketplace Cafe

cup2.75
bowl3.50

yellow squash and yellow peppers simmered with poblano peppers, carrots, celery, onions in a vegetable stock pureed smooth and finished with cream, parmesan cheese, parsley and thyme.

@soups

cup2.75
bowl3.50

turkey breast, simmered with carrots, leeks, onions, celery in a chicken stock, finished with lemon, parsley and thyme served with linguini noodles

@soups

entrée5.95
entree with two sides8.95

penne pasta tossed with a spinach and pine nut pesto with cream, parmesan cheese, and blistered cherry tomatoes, then topped with mozzarella cheese

@entree

entrée5.95
entree with two sides8.95

grilled flank steak marinated with balsamic vinegar, tamari, garlic, dijon mustard, sugar and basil served with a grilled vegetable aioli of zucchini, squash, red onions, tomatoes and herbs

@entree

reg.1.50

fingerling potatoes roasted with oli, garlic, salt and pepper

@entree

reg.1.50

asparagus roasted with salt and pepper and tossed with a basil and pine nut pesto

@entree

reg.3.25

roasted garlic oil base with mozzarella cheese, dollops of honey whipped goat cheese, fresh arugula, and finished with a balsamic glaze

@ovens

reg..48 oz

house made hummus, feta with roasted red peppers and garlic, tuna salad with white beans, roasted peppers, capers and herbs, chicken and walnut salad, chickpea salad, fava bean salad, cabbage salad, toasted pita breads, farro salad with red grapes,feta cheese, kale

@oven's special

half2.50
whole5.95

slow roasted beef sliced thin and piled high on neomonde multigrain bread with brie cheese, a balsamic bacon-onion jam, bibb lettuce and sliced tomatoes

@deli

half2.50
whole4.95

a chickpea salad seasoned with garam masala, cumin, turmeric cilantro, yogurt and scallions served on neomonde wheat bread with mixed greens, sliced tomato, sliced cucumbers red onions and a house made mango chutney

@deli

reg.5.95

a blackened turkey burger on a neomonde kaiser roll with bibb lettuce, sliced tomato, shaved red onions and a house made gorgonzola sauce

@grill

Marketplace Cafe

15 cal.

@salad bar

add granulated sugar add apple cider vinegar

80 cal.

@salad bar

240 cal.

@salad bar

add granulated sugar

100 cal.

@salad bar

50 cal.

@salad bar

40 cal.

@salad bar

60 cal.

@salad bar

45 cal.

@salad bar

1/4 cup

70 cal.

@salad bar

45 cal.

@salad bar

1/4 cup

70 cal.

@salad bar

35 cal.

@salad bar

1 tbsp

50 cal.

@salad bar

1 tsp

100 cal.

@salad bar

50 cal.

@salad bar

110 cal.

@salad bar

60 cal.

@salad bar

1/4 cup

25 cal.

@salad bar

10 cal.

@salad bar

5 cal.

@salad bar

10 cal.

@salad bar

0 cal.

@salad bar

0 cal.

@salad bar

5 cal.

@salad bar

10 cal.

@salad bar

5 cal.

@salad bar

0 cal.

@salad bar

1/4 cup

50 cal.

@salad bar

5 cal.

@salad bar

10 cal.

@salad bar

90 cal.

@salad bar

20 cal.

@salad bar

0 cal.

@salad bar

0 cal.

@salad bar

reg..31 / oz

10 cal.

@salad bar

reg..31 / oz

5 cal.

@salad bar

reg..31 / oz

10 cal.

@salad bar

reg..31 / oz

5 cal.

@salad bar

reg..31 / oz

50 cal.

@salad bar

170 cal.

@salad bar

90 cal.

@salad bar

120 cal.

@salad bar

35 cal.

@salad bar

60 cal.

@salad bar

60 cal.

@salad bar

50 cal.

@salad bar

slices1.20

300 cal.

@ovens

slices1.20

350 cal.

@ovens

1 slice1.35

270 cal.

@ovens

200 cal.

@ovens

10 cal.

@ovens

0 cal.

@ovens

210 cal.

@ovens

25 cal.

@ovens

60 cal.

@ovens

80 cal.

@ovens

100 cal.

@deli

140 cal.

@deli

190 cal.

@deli

80 cal.

@deli

120 cal.

@deli

290 cal.

@deli

420 cal.

@deli

with mayonnaise, mixed bell peppers, lemon juice, salt, and pepper

110 cal.

@deli

130 cal.

@deli

150 cal.

@deli

150 cal.

@deli

150 cal.

@deli

140 cal.

@deli

230 cal.

@deli

200 cal.

@deli

160 cal.

@deli

150 cal.

@deli

310 cal.

@deli

5 cal.

@deli

200 cal.

@deli

80 cal.

@deli

45 cal.

@deli

35 cal.

@deli

0 cal.

@deli

5 cal.

@deli

5 cal.

@deli

110 cal.

@deli

110 cal.

@deli

100 cal.

@deli

110 cal.

@deli

reg.3.95

390 cal.

@grill

0 cal.

@grill

160 cal.

@grill

180 cal.

@grill

reg.3.95

Firsthand Foods (Farmhand Foods)

310 cal.

@grill

reg.5.25

490 cal.

@grill

reg.5.75

Firsthand Foods (Farmhand Foods)

480 cal.

@grill

reg.1.00

100 cal.

@grill

reg.1.00

40 cal.

@grill

reg.1.00

160 cal.

@grill

reg.1.00

130 cal.

@grill

0 cal.

@grill

5 cal.

@grill

45 cal.

@grill

160 cal.

@grill

160 cal.

@grill

140 cal.

@grill

50 cal.

@grill

60 cal.

@grill

50 cal.

@grill

50 cal.

@grill

50 cal.

@grill

50 cal.

@grill

250 cal.

@featured dessert

230 cal.

@featured dessert

250 cal.

@featured dessert

260 cal.

@featured dessert

Counter Culture Coffee

0 cal.

@beverage

0 cal.

@beverage

15 cal.

@beverage

45 cal.

@beverage

15 cal.

@beverage

15 cal.

@beverage

25 cal.

@beverage

10 cal.

@beverage

0 cal.

@beverage

180 cal.

@beverage

280 cal.

@beverage

290 cal.

@beverage

360 cal.

@beverage

290 cal.

@beverage

0 cal.

@beverage

0 cal.

@beverage

230 cal.

@beverage

0 cal.

@beverage

210 cal.

@beverage

230 cal.

@beverage

0 cal.

@beverage

270 cal.

@beverage

230 cal.

@beverage

280 cal.

@beverage

260 cal.

@beverage

270 cal.

@beverage

130 cal.

@beverage

Menu Icon Legend

Farm to Fork

Seafood Watch

Vegan

Vegetarian

Made without Gluten-Containing Ingredients

Locally Crafted

Allergens

Eat Right — For You

Wellness

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.

Our wellness commitments

Food Allergies

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.

Food allergies & sensitivities

Sustainability

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.

Our sustainability commitments

Subscribe to Menu Mail

Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Joseph Dowe

General Manager, Building C

Telephone (864) 551-7754
joseph.dowe@cafebonappetit.com

Meet the team

SAS

SAS

Café

Stay Fresh

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

Plants Are For Everyone

Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights

Looking Back on Bon Appétit’s Decades of Support for Farmworkers’ Rights

Fifty Cents and the Fight for Farmworkers’ Rights

Café Hours

Breakfast

Marketplace Cafe

Marketplace Cafe

Marketplace Cafe

Lunch

Marketplace Cafe

Marketplace Cafe

Menu Icon Legend

Eat Right — For You

Wellness

Food Allergies

Sustainability

Subscribe to Menu Mail

Tell Us What You Think

Common Questions