Ball State’s student-run restaurant, Allegre, serves high quality dishes that won’t break the bank. Fully staffed by hospitality and food management students, the exceptional quality of products and service is quite impressive.
With an undergraduate degree in hospitality and food management, I had the opportunity to work in Allegre my senior year. The quantity food production class provides students with a real-world immersive learning experience. It’s true what they say, “if you can’t take the heat, get out of the kitchen.”
I most recently dined at Allegre for the French meal and enjoyed every dish. The meal commenced with a perfectly seasoned and creamy fish stew with a generous serving of fish and shrimp. The main entree, balsamic portobello steaks, was served with mushroom risotto and oven-roasted asparagus. Risotto can be a tricky dish to prepare given the constant stirring required, but the students served a delectable dish that left me wanting more.
For dessert, a strawberry and white chocolate millefeuille was presented. The simple dessert was difficult to eat and lacked substantial flavor. However, the presentation was quite lovely.
If on Ball State’s campus, I highly recommend making reservations at Allegre. You won’t be disappointed!