Collegiate Times

Virginia Tech boasts one of the nation's top dining service programs every year, thanks in large part to a variety of food options throughout campus.

Here's a look at a complete list of dining halls, as well what you can expect to find at each campus eatery.

D2 (Dietrick Dining Hall)

This all-you-can-eat style dining locale can be found right in the middle of the residential side of campus (or, right across Washington Street from Cassell Coliseum). Praised for both its low, flat-rate cost, as well as its variety of options — including Italian, Chinese, Mexican and vegetarian cusuine — D2 is one of the more popular dining halls on campus. However, be aware of its hours of operation. To prevent students from paying once in the morning, then staying all day just to eat and study, D2 opens and closes at different times throughout the day.

West End Market

Perhaps the most popular dining hall at Tech, this a la carte eatery provides students with some of the highest-quality food found on campus. Located on (you guessed it) the west side of campus, right next to D2, West End is a primary reason Tech finds itself sitting atop the national rankings when it comes to campus dining year after year. From London broil, to lobster tail, to arguably the best smoothies on campus, West End never fails to leave its customers satisfied.

Owen's Food Court

Owen's, another a la carte-style dining hall, can be found on the east side fo campus, just off Kent Street across from the bookstore. It offers basically anything you'd expect to find on a college campus, including pasta, burgers, Japanese food, burritos, Philly Cheese Steaks and more. 

Hokie Grill 

Located in Owen's Hall (a.k.a. the same building that houses the food court of the same name), Hokie Grill is also an a la carte dining hall. Featuring food from national chains Pizza Hut, Carvel, Cinnabon and everyone's favorite, Chick-fil-A, Hokie Grill is the perfect place to make a quick stop in between classes to grab a quick bite. 

Turner Place

The newest addition to Tech's dining family will open its doors for the first time come fall semester. It's unique location — on the academic side of campus, next to Randolph Hall and across the street from McBryde Hall — is what primarily made it an exciting topic of conversation among students. However, this $35 million dollar facility also boasts the most square footage of any dining hall, as well as potentially the most impressive spread of food found in any other eatery on campus. It features several national chains in Jamba Juice (the first in Virginia), Qdoba Mexican Grill (the first on a college campus) and Bruegger's Bagels. It will also house several shops original to this campus, including Atomic Pizza, Wood Fire Grill (which actually has it's own gigantic wood-fire grill), and a hibatchi-style sit-down Japanese restaurant (and yes, there will be chefs cooking in front of you).

Au Bon Pain 

ABP (which has two locations on campus — one in Squires Hall and one in the Graduate Life Center) is one of the most popular eateries on campus across the United States. Featuring gourmet, made-to-order sandwiches, grab-and-go breakfast items, an impressive soup station, as well as a wide variety of coffee, ABP is a another great solution when you're on the go.

Sbarro

The popular nationwide Italian chain has its own location on campus, just inside Squires Hall. 

DX (Dietrick Express)

Open until 2 a.m. seven days a week, DX is a popular stop for students coming back to campus after a night on the town, as well as students stopping to grab something to eat before those dreaded 8 a.m.'s. DX, located downstairs from D2, offers a variety of grab-and-go items, ranging from burgers, General Tsos chicken and salads to sushi, wraps and the best chicken tenders you will find on campus.  

Deet's Place 

Also located in the same building as D2 and DX, Deet's is Tech's resident coffeeshop, offering paninis, pastries, coffee, of course, and ice cream so good there's a line going out the door even in the dead of winter. 

A version of this article appeared in the Jun 8 issue of the Collegiate Times.