Dining Halls

Verney-Woolley

Currently Closed
  • Breakfast Served from 7:30 am - 11:00 am
  • Lunch 11:00 am - 4:00 pm
  • Dinner 4:00 pm - 8:30 pm

Weekly Schedule

  • Breakfast     Mon-Fri, 7:30 am - 11:00 am
  • Lunch     Mon-Fri, 11:00 am - 4:00 pm
  • Dinner     Mon-Fri, 4:00 pm - 8:30 pm

Located in the Pembroke Quad, Verney-Woolley, affectionately known as V-Dub, is an all you care to eat buffet style dining hall. This space includes various stations such as; grill, comforts, salad, yogurt, and a rotating action station that features made-to-order omelets in the morning. Verney-Woolley is particularly known for its make your own Belgian waffle station that is accompanied by waffle toppings. Additional seating and a new Allergy Friendly Pantry has been introduced to this dining hall in the Fall of 2022.

Please email questions to DINING_SERVICES@BROWN.EDU

Breakfast

Breakfast Bar

cage free eggs, mixed with local milk from Winsor Dairy (Johnston, RI)
contains wheat, gluten, milk, soy and egg ingredients
turmeric and kala namak salt

Yogurt & Oatmeal Bar

old fashioned rolled oats, chia seeds, maple syrup, soy milk
whole milk yogurt from Narragansett Creamery
Narragansett Creamery
Narragansett Creamery
melon, pineapple, grapes
chia seeds, soy milk, bananas, blueberries and acai berry juice

Omelets

choose from whole eggs, egg whites or zero egg, mix ins include tomatoes, mushrooms, bell peppers, scallions, baby spinach, broccoli, feta and shredded cheddar cheese

Sweets

Lunch

Comforts

pasta mixed with a blend of cheese and cauliflower tossed in hot sauce
wheat berries, quinoa, black beans, corn, peppers and herbs

Salad Bar

tomato with basil, cucumbers, red peppers, carrots, marinated mushrooms, hard boiled eggs, tuna, chicken, banana peppers, goat cheese, monteray jack, shaved parmesan, lemon herb quinoa, roasted beet and fennel salad, escarole and cannellini beans, stuffed grape leaves, za'atar roasted chickpeas

Grill

contains soy
sliced tomatoes, onions, lettuce, pickles, cheddar cheese, american cheese

Action

roasted portobello mushroom on a fresh bakery bun
shaved steak with mushrooms, onions and banana peppers with cheese for dipping

Deli

choose from an assortment of meats, cheeses, vegetables and spreads

Sweets

baked fresh in our bakeshop

Dinner

Comforts

contains milk
garlic, onions, tomatoes and chickpeas with fresh herbs and spices
potato, cauliflower curry, seasoned with cumin, onions, turmeric, cayenne, and garam masala

Salad Bar

tomato with basil, cucumbers, red peppers, carrots, marinated mushrooms, hard boiled eggs, tuna, chicken, banana peppers, goat cheese, monteray jack, shaved parmesan, lemon herb quinoa, roasted beet and fennel salad, escarole and cannellini beans, stuffed grape leaves, za'atar roasted chickpeas

Grill

contains soy
sliced tomatoes, onions, lettuce, pickles, cheddar cheese, american cheese

Action

sauteed mushrooms, spinach, peas, broccoli, olives, roasted tomatoes, Italian pork sausage, olive oil and parmesan cheese
plain pasta or cheese tortellini tossed with alfredo or marinara sauce and your choice of accompaniments

Sweets

Menu Icon Legend

A Note to Our Guests

Brown Dining Services, like many food service operators, has been impacted by the current challenges facing the food industry. Nationwide, the COVID-19 pandemic has impacted the food industry in many ways, such as increased labor shortages arising from new demands and restrictions on workers; changes in consumer expectations; closures of food-production facilities, and restricted food trade policies. These changes are resulting in considerable challenges to the food supply chain.

Because of food distribution issues, Dining Services is increasingly compelled to substitute the food products we typically purchase for those that are not part of our menu planning. This is happening at unpredictable times and forces substitutions with little notice, requiring us to make menu changes and adjustments as needed. The unavoidable consequence is that the food we serve will not always match what appears on the online menu tool and the ingredients listed there. We recognize this has an impact on you, our guests, and we appreciate your understanding as we navigate these unprecedented times.

If you have food allergies, we urge you to contact Dining Services. Please reach out to michelle_blais@brown.edu (Registered Dietitian). If you have any questions regarding an ingredient or recipe, please ask an onsite manager or make an alternative selection.

We remain committed to providing high quality food and service to our guests, and we thank you for your patience and understanding as we deal with these national issues.

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MyMeal

MyMeal is an online tool designed to help students make educated food choices in Brown’s dining halls.  Students can view specific ingredients used in dishes, whether you are managing allergies or focusing on selecting more healthy options.

View the site!

Questions? Contact Brown Dining’s Dietitian

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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?

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