We All Know that Desserts Are Brain Food

Pooja Bhatia, a reporter for the Wall Street Journal’s “Weekend” section, paid an unannounced visit to the South Servery in early October. She was traveling around the country sampling college dorm food.

The chef in the servery, Roger Elkhouri, reported that Bhatia had heard from students about how good the food is on campus. Bhatia called Rice a “top performer” and was very impressed with the servery and the décor, saying it was much above all the Aramark cafeterias she had seen elsewhere. She noted the house specialty—smothered pork chops—and cited high-end desserts as one of the best features.

Her story appeared in the November 8 edition, and she awarded Rice three out of a possible four stars. Only Yale earned a four-star rating, while the University of Texas earned . . . well, we won’t go there.