Since Rossi Domenico's arrival in August, the menu reflects health-conscious choices such as mahimahi and grouper. (Sam Cooper)
Miami University's hybrid of a dining hall and restaurant, Panache, has offered students a unique dining experience for more than a year and a half, and recently, business seems to
be booming.
Since Panache's opening in October 2005 on South quad, business has gone up about 20 percent, according to William Moloney, senior director of dining and auxiliary enterprises at Miami. Panache initially struggled to find its feet on Miami's campus, yet its tide seems to have turned.
"We've had record numbers since we've been back from winter break," said Kelsey Telfer, student manager at Panache. "(We are busy) pretty much the entire time we're open."
Moloney said part of the increase of business could be attributed to its new chef, Rossi Domenico, who started in the position in August 2006.
"(Since Domenico began working) business has increased as far as customers," Moloney said. "He's been able to improve quality and quantity. He has been able to serve more as well as bring in (new) customers too."
According to Nancy Heidtman, director of dining services, the restaurant averaged around 120 to 130 patrons each night last year. This number increased after Domenico arrived.
"Since I've been here we've averaged 150 to 200 people a night," Domenico said. "(That's) pretty good for being open for four hours a night."
Domenico came to Miami from Phoenix, where he worked as a private chef. He was brought to Miami after Panache's previous chef left.
Some of the changes implemented since he has been here include weekly dinner specials and more promotions. The most recent dinner special was a pan-seared scallop entrée, and this Valentines Day, Panache will be having a surf and turf promotion.
Enjoy what you're reading?
Signup for our newsletter
"My target audience is the Miami student," Domenico said. "My specials are geared toward the female health-conscious student. Most everything is grilled and sautéed in olive oil. All of the fish is sautéed in pure olive oil. Next year the whole menu will be revamped with more selection and variety."
Some of this variety will include different kinds of fish, such as mahimahi and grouper.
Domenico also said that he would start using fresh vegetables from local farmers next fall.
Previously the menu looked quite similar as it does today, however, Domenico has changed the plate presentation.
"Originally we'd serve an entrée over garlic mashed potatoes," Heistman said. "Now the customer decides what side selection they want. We've increased the amount of side dishes a student can choose to two."
One student seemed to appreciate Domenico's health conscious menu.
"It's fabulous, and healthy, too," said first-year student Megan Payne.
Domenico said is glad to be in an environment where the clientele and staff members support his work.
"The people who I work for are very supportive - they don't hamper my artistic (creativity)," Domenico said. Besides gaining recognition for its food, Panache was recognized by Cincinnati Magazine for its interior design, according to Heidtman.
She said that dining services worked with architects to layout the interior design for the restaurant and the award was recognized in the magazine toward the end of last semester.
"We were recently in the Cincinnati Magazine as winners of the Commercial Singular Space award," Heidtman said.
"We wanted to make a departure from the traditional dining hall - make a more welcoming space."
Panache is open from 5 to 9 p.m., Monday through Friday.
Read More
How one professor and her classes are preserving Oxford’s Black history
By Sean Scott | March 20, 2024Jazma Sutton, an assistant professor of history, teaches The Black Midwest (HST 350Q) and Black Women in America (HST 450D) classes. In both courses, she has students working with the Smith Library of Regional History and Miami’s archives to document and preserve Black history in Oxford.
Miami faculty members recount Freedom Summer in new documentary
By Luke Macy | February 25, 2022After seven years of work, “Training for Freedom,” a documentary highlighting Oxford’s involvement in the Freedom Summer of 1964, premiered on PBS Western Reserve on Valentine’s Day.
“Documenting the COVID-19 Pandemic”: History in the making
By Alice Momany | August 29, 2021In March 2020, Miami University’s archives launched “Documenting the COVID-19 Pandemic,” a collection focused on life during the COVID-19 pandemic.