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Simons Center Café presents a farm to fork dining experience at Stony Brook University. With a menu designed to please the palate as well as inspire the mind, Executive Chef Lynne Gigliotti composes daily breakfast and lunch specials rooted in fresh, flavorful and of-the-season ingredients. Start your morning with our 145 degree egg, circulated to produce the perfect temperature soft cooked egg, or our French omelet filled with fresh herbs (often from our garden), tomato, wilted spinach, local cheeses and meats.
Enjoy your perfect lunch, whether light or robust, from our menu of entrees, salads, sandwiches, and delectable hand-crafted desserts. Simons Center Café offers a daily prix fixe lunch at $17.50, which includes soup or salad, entrée or sandwich, beverage. Our guests also enjoy our salad-only option, a medley of any of our six daily salad specials. No matter your dining preference, our fresh approach to natural, flavorful cuisine will delight. We believe that nothing tastes better than produce fresh off the vine, and we feel that it is our duty (and pleasure) to serve you a menu of the finest ingredients, cooked cleanly, and with a dash of ingenuity. Simons Center Café is a can’t miss spot and hidden gem on the Stony Brook University campus. We look forward to serving you soon.
Executive Chef Lynne Gigliotti is thrilled to present an inspired menu at Simons Center Café each and every day. Great food only comes with an unbounded passion for cooking and the ingredients that are used in the kitchen, and Chef Lynne’s kitchen is true testament to that mantra. An Associate Professor at the Culinary Institute of America for over 14 years, Chef Lynne taught courses in Modern Gastronomy, Garde Manger, the Cuisines of Europe, the Mediterranean and the Americas, as well as the Institute’s Farm to Table Tour, to name just a few. Professionally trained at The Restaurant School of Philadelphia and the Culinary Institute of America, Chef Lynne has enjoyed a diverse and steadfast career, taking part in culinary adventures throughout the country, including stints at the Ritz Carlton in Buckhead, GA, and notable restaurants and catering companies in Philadelphia, PA and Washington, D.C. A season 7 cheftestant on Bravo’s Top Chef, Chef Lynne declared a love for anything with peas or asparagus, which was never more evident than when she became Executive Chef at Seed to Table in North Naples, FL. She enjoyed a successful restaurant consulting business with Gigliotti Culinary Concepts prior to joining the Simons Center Café.
Chef Lynne’s concept for Simons Center Café focuses on locally sourced food, with a menu that pleases all eaters, and offers vegetarian and vegan options. The menu will change daily, and be driven by seasonality and local product availability, using the best ingredients possible. New York is blessed with farms, wineries, dairies and great fishing. Here on Long Island, the selection is amazing, and Chef Lynne is committed to utilizing the local ingredients of Long Island and surrounding areas of New York, New Jersey and CT in her everyday menu creations.