Street Fare, a unique dining concept at Notre Dame, was born out of the creative collaboration between Chef Greg Larson, campus dining senior executive chef and Chef Aaron Wood, campus dining culinary operations specialist. The concept merges two vibrant cuisines into one restaurant: Latin American and Asian street food. The menu is designed to offer quick, flavorful, and easy-to-go food, perfect for the campus community.
The menu at Street Fare is dynamic, with specials that change roughly every month, showcasing different aspects of Latin American and Asian street food cultures. One of the standout additions this winter has been the ramen bowls, which have been a hit among students. Bao buns, originally a special, have also made the jump to a regular feature, as has the chicken and pork sando, a popular signature sandwich with in-house “sando sauce”.
Looking ahead, the menu is set for an update after spring break. Among the new offerings, fish tacos will be introduced as a special for Lent, running through the end of the academic year.
The preparation behind the dishes is just as impressive as the flavors. Chef Greg and Chef Aaron take great care in preparing their proteins by hand, including butterflying and frying chicken breasts for certain dishes. All proteins are carefully prepared at North Dining Hall, ensuring quality and consistency, even the steak served at Street Fare is seasoned and tumbled to enhance its flavor profile.
In addition to the food, Street Fare prides itself on the quality of its beverages. All drinks served are in-house, with various flavors of lemonade made fresh in-house. Similarly, the sauces and salsas that accompany the dishes are also crafted from scratch in the kitchen, adding a personal touch to every bite.
When it comes to the tortillas, Street Fare goes the extra mile by sourcing them from Atotonilco, a company based in Chicago. These tortillas are delivered fresh daily, ensuring that customers get the best quality with every meal.