Friday, February 2, 2007
Impromptu Café, a creation of KU Dining Services, will provide students another choice for on-campus dining beginning Feb. 5.
The sit-down restaurant, located in the third level of the Kansas Union, will serve meals from 11 a.m. to 2 p.m. Monday through Friday. Impromptu replaces Milton’s Restaurant, which opened at the beginning of last semester and closed around stop day.
I’d like to see this be along the lines of any other restaurant in Lawrence - Janna Traver
David Lewis, Milton’s owner, was unavailable for comment by press time. Lewis owns two other Milton’s locations in Lawrence, one on Massachusetts Street and one in the Kansas Union’s first level.
Janna Traver, executive chef for KU Dining Services, said turning over a restaurant in about a month was a challenge.
“Our first meeting, where we decided this was a go, was the first week in January,” Traver said. “It was an impromptu decision.”
Impromptu will serve 23 items, not including desserts and daily specials. Its menu includes beer-battered fish, butternut squash ravioli and grilled margherita pizza. Impromptu’s seven sandwich choices include a grilled reuben topped with Traver’s grandmother’s Bavarian sauerkraut.
“When I put together the club sandwich, I said ‘oh my god, no one can eat this,’ ” Traver said with her thumb and index finger spread several inches apart.
Thirteen menu items, such as house-made hummus and the quiche of the day, are meat-free or can be served meat-free.
Students can use Beak ‘Em Bucks at the restaurant.
“I’d like to see this be along the lines of any other restaurant in Lawrence,” Traver said. “The only difference is hours are set by the Union’s foot traffic.”
Kim Nixon, Impromptu’s dining room manager, said she hoped to serve KU students, staff, administrators and other Lawrencians. Her staff of nine includes a sous chef, cooks and wait staff. Impromptu currently employs two KU students.
“I think our prices are very reasonable,” Nixon said. “I think it’s going to be a big draw.”
Traver said affordability was one of the restaurant’s priorities.
“I wanted simple food done well at a value that’s great,” Traver said. “I want to make sure that we are very student friendly.”
Kansan staff writer Nathan Gill can be contacted at ngill@kansan.com.
— Edited by Will McCullough
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