Kennesaw State University
KSU's 54,000sqft dining facility is far from your typical college dining hall, offering nine different sections that each serve a different kind of cuisine and boast a daily changing menu, which means a whopping 150 new dishes every day. Despite the variety, all dishes are somehow cooked in small batches and use both locally sourced and KSU farm-grown produce. Show-offs.
You want housemade goodness? They've got their own herb & mushrooom gardens, make fresh grits with their own mill, cure, dry-age & smoke their own meats, sausages, and cheeses, and even brine their own pastrami and pickles. On top of all that, they host events that feature dishes with king crab, rattlesnake, kangaroo, and emu.
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Rachel Freeman is a copy editor at Thrillist, and wishes she'd had access to a dining hall full of lobster when she was in school. Follow her to extreme dining hall envy at @rachelifreeman.