The Club at Gateway Center opens for fall season; new chef brings new flavor

Chef Fernando Martinez of both Pappasito's Cantina Restaurant and Pappas Bros. Steakhouse will teach and direct the students cooking this year for UNT's student-operated restaurant, the Club at Gateway Center.

Martinez was a part of the Pappas franchise for 13 years.

The club started a new season with Martinez Sept. 29 in the UNT Gateway Center.

It features a state-of-the-art kitchen and an expanded dining area capable of accommodating up to 500 people.

Originally named the Club at College Inn, the restaurant was established in 1987 as part of UNT's hospitality management program to give students real-life restaurant experience while offering the community fine dining in a casual setting — a tradition that continues with the new facility.

Students from two courses — the dining room service and management course and the quantity food production and management course — work together to run every aspect of the restaurant, from dishwashing and serving customers to planning budgets and preparing meals. Guests get a three-course meal for $6.50.

The club will seat customers for lunch from 11:30 a.m. to 12:30 p.m. on Mondays, Wednesdays and Fridays through Nov. 26.

Season tickets can be purchased for $52.65 through the club. Reservations can be made over the phone at (940) 565-4144, via e-mail at gatewayclub@unt.edu and online at www.smhm.unt. edu/theclub.

BY RUFUS COLEMAN rcoleman@unt.edu

Other web references

• School of Merchandising and Hospitality Management web site

Other featured articles in this issue

• UNT Board of Regents awards construction contract for Eagle Point projects
• Homecoming is Oct. 16-18
• Professor to serve as guest researcher at CDC
• Princeton Review includes UNT in The Best Western Colleges guidebook
• UNT faculty, staff encouraged to contribute nominations for annual alumni awards
• SECC campaign puts focus on caring
• NAFTA pumps dollars into Texas economy, but at border cities' expense
• Faculty Senate hears reports from Pohl, new VP for research and technology transfer

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