The 25 Dishes That Define Endicott
For an Endicott student, there is no better feeling than walking into Callahan on a Saturday night. The reason? A chicken patty sandwich. Yes, our Gulls flock to the dining hall every weekend for what they’ve deemed ‘chicken patty Satty.’ After a long week of classes, this simple but satisfying sandwich is a reward—and it has come to represent an essential part of the Endicott experience.
But chicken patties are only one of the must-have dishes on campus, thanks to Sodexo, Endicott’s primary culinary partner. And the gastronomical wonders are only set to expand—recently, Endicott and Sodexo forged a game-changing $5 million partnership poised to upgrade various dining facilities across campus.
As Endicott continues to evolve, Sodexo’s partnership is just one of the many campus changes under the Power of Place pillar in , Endicott’s $75 million comprehensive fundraising campaign, which launched in 2022.
“We’re so thankful to Sodexo for this fruitful partnership, which continues to enrich the lives of our students every day,” said President Steven R. DiSalvo, Ph.D. “Sodexo has been formative in so many of Endicott’s milestones, and as we look toward the future of our great College, Sodexo will be part of those milestones, too.”
In March, Callahan Dining Hall was blessed with the arrival of Sal’s Pizza, the brick-and-mortar pizzeria originally out of Boston’s North End. Now, with hundreds of available options, from Sal’s to EAT Café and more to come, we asked our students to narrow down their on-campus culinary favorites. It was a hard job, but someone had to do it.
Breakfast
Einstein Bros. Bagels
“There’s nothing better than grabbing a coffee and a bagel toasted with cream cheese in the morning, then sitting down at a study spot and getting work done. Einstein’s is a wonderful place to grab a nice quick-to-go breakfast in the morning. Highly recommend going here if you are in a rush!” —Rachel Thomas ’27
“Every time I go to Einstein’s, I get bacon, egg, and cheese on a plain bagel with an extra egg. It’s a comfort food to me! At this point, the amazing staff knows my order by heart and I love coming to visit them!” —Julia Valaskatgis ’26
Smoothies at the Post Center
“I love going to Naturals in the Post Center for a strawberry mango smoothie made by Julie! She is so sweet and lets you customize your order with different base liquids.” —Miranda Balbino ’24.
Chocolate Chip Pancakes at the Lodge
“These aren’t something most people know about but they’re made fresh and a good treat when I’m missing something that reminds me of home. You get three big pancakes for $6.99, which was a good deal when I was running low on flex dollars and craving a sweet treat.” —Cheryl Gleason ’27
Açaí Bowls at the Post Center
“Açaí bowls are my favorite because of the unique fruit and toppings offered! The fruit is always fresh and a good change in variety from the usual offerings at breakfast.”—Brooke Burke ’26
Lunch
Meatball Sandwich at The Lodge
“I go there with my friends on Fridays and we all sit together and talk about our weeks and have a meatball sandwich—it’s a tradition.” —Frankie Ernest ’25
Chicken Salad Sandwich at EAT Café
“I like how soft and buttery the croissant is with the crunchy lettuce. Also, the chicken salad has such good flavor!” —Jordan Anderson ’26
Chicken Bacon Ranch Wrap at Callahan Dining Hall
“I like the chicken bacon ranch wrap because it’s very customizable, you can always ask to include an ingredient or take one out depending on your taste. Also, it’s extremely filling and whenever I eat one I know I’ll be full for a while. It’s also delicious.” —Vera Campaz ’26
Healthy Options at the Lodge
“I like the Lodge lunch—they have a good variety of healthy options and make it quick and easy to grab in between classes. I like to get the Caesar salad or the special of the day depending on what it is.” —Kate Gemmell ’24
Veggie Wrap at EAT Café
“I’m a vegetarian so I do all the veggies with garlic aioli on a tortilla wrap. I like that they have so many options, so whatever I’m feeling that day, I just pick what I want.” —Gabby Lewis ’24
Mac-N-Cheese Wednesdays at Callahan Dining Hall
“I love the mac-n-cheese bar on Wednesdays because I get to pick out what pasta I like and what goes in it; I also love the yummy cheese sauce! I get chicken and broccoli.” —Ana Cote ’27
Chili at Callahan Dining Hall
“The chili is my favorite on a cold, windy New England day. After walking from class to class, it just is a nice treat to warm the soul. The spices always blend perfectly and there’s a vegetarian option too!”—Grace Wlodarczyk ’25
Stir-Fry at Callahan Dining Hall
“Stir-fry has to be my favorite food at Endicott. I get it almost every time I go to Callahan, enough so that some of the Sodexo employees at the station know my entire order by heart. As a picky eater, stir-fry allows me to customize the ingredients and sauces I want, and it’s just delicious. I get the noodles with broccoli, cauliflower, zucchini, mushrooms, green beans, and peppers with soy sauce.” —Lauren Rowe ’24
Dinner
Chicken Tenders at the Lodge
“I love the chicken tenders at the Lodge because they are the perfect mix of crispy and flavorful. Pair them with the honey mustard and they’re a perfect duo!” —Mia Marangos ’27
Salmon at Callahan Dining Hall
“I love the salmon here because I like the flavoring they put on it. I can always tell when it’s salmon day because everyone makes a huge line for it.” —Rachelle Meehan ’26
Cheeseburger at the Lodge
“The cheeseburger at the Lodge is my favorite because the cheese makes the burger very flavorful. It's one of my favorite go-to meals after class because it's very filling.” —Colleen Schmiedel ’27
Chicken Dishes at Callahan Dining Hall
“I get so excited when chicken piccata is served in Callahan! It is one of my favorite foods and reminds me of my family, who would make it for some special occasions. It was even one of the first meals I learned to cook, so when I didn't have a kitchen on campus to cook it myself, it was nice to have it at the dining hall.” —Emily Fontaine ’24
“I like the chicken parm because it tastes the most similar to a home-cooked meal. You can't go wrong with a good chicken parm.” —Katrina Haddad ’26
“I love the wings at Cally—they serve three flavors but I like the sweet chili and buffalo. I always eat wings at home and no place offers good wings up here, so it’s nice to get them at Cally!” —Priscilla Miller ’24
French Fries at Callahan Dining Hall
“My favorite food is the French fries, specifically the thin and curly ones. They are perfectly salted. French fries always pick me up and they go perfectly with a chicken bacon ranch wrap.” —Noah Macallister ’24
Chicken Patty Satty at Callahan Dining Hall
“Walking into Callahan on a Saturday night for Chicken Patty Satty is already pretty great, but you can make it even better with cheddar cheese, lettuce, and chipotle mayo. This makes Chicken Patty Satty an even better night!” —Gavin Emenaker ’24
Buffalo Cheddar Fries at the Lodge
“The Lodge’s buffalo cheddar fries are one of my favorite meals at Endicott. As a buffalo lover, the ratio of cheese, ranch, and buffalo sauce is exquisite. After a long day of classes and practice, it feels like a reward.” —Peyton Beirne ’27
Shepherd’s Pie at Callahan Dining Hall
“Something my dad used to make for me all the time when I was younger was shepherd's pie, so it has become one of my comfort meals. Even though Cally might not make it with some of the ingredients my dad does, I always get a little excited to see it on the menu.” —Gina Ingrando ’24
Dessert
Chocolate Chip Cookies at Callahan Dining Hall
“Endicott’s chocolate chip cookies are one of my favorite foods. They are delicious and freshly made at Cally. If you’re looking for a sweet treat after your meal, the chocolate chip cookies at Cally are the way to go. Or take cookies to go; they make the perfect late-night snack while studying.” —Carly Youngen ’27
Ice Cream at Callahan Dining Hall
“Ice cream is my favorite Endicott food because of the variety of flavors. They have my favorite—cotton candy and birthday cake—which are very hard to find in grocery stores.” —Audrey Bharucha ’27
