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Earlier this month, the Faculty Club opened its doors on Friday nights to the greater Providence community. The club's eatery, which is typically only open to University-affiliated members, functions as a small restaurant on these occasions.

This change is a way for Brown to open up to the community, said Mary Hogan, the club's general manager, and Ann Hoffman, director of administration for Dining Services.

"Friday night is a night that we can share with the community," Hogan said. "I think a lot of people like to dine out on Friday night and have something special."

For now, the Faculty Club is not planning to open the facility to the community for other meals during the week.

Hogan said the service is like a "fine dining restaurant," and while walk-ins are accepted, reservations are preferred.

Dave Chabot, the University's executive chef, prepares the food for the Friday night dinners. "Everything he does is phenomenal," Hoffman said.

Hogan said the club seeks local ingredients through groups such as Farm Fresh Rhode Island. An example of a recent Friday night dish, she said, is pan-roasted salmon with a fresh tomato basil concasse.

Hogan said the Friday dinners have been relatively small, typically attracting fewer than 15 guests.

The community dinners followed a similar program late this summer, when the Faculty Club tested a similar idea on several Thursday nights.

"It was very positive, and it continues to be positive," Hogan said. "I think that this idea has opened up a sense of curiosity in a positive way to see what we offer."

This is the second recent initiative to expand Faculty Club access. Dining Services introduced the Club Plan for Brown seniors last academic year as a supplement to a regular meal plan.

 



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