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  • The upside to this place is that it's a big space. The downside to this place is that it's a big space. Yes, you get lots of primo seating (windows with ample natural light) but having the different food counters like hot bowls & salads on the far side, bakery in the middle and the flatbreads on the other far side, you're wandering back and forth to see the different menus and then realize you have to line up at the respective counter to order what you want. I think it would be way more efficient to have one counter (with the complete menu!) to place your order. I ordered my mango shrimp rice bowl and sat with my friend on the other side of the venue because he was getting flat bread. Even with a table marker, they had a bit of trouble finding me. I probably should have just waited at the counter instead of sitting down like they suggested. My rice bowl was really good - lots of flavor from the coconut ginger rice and sweet mango. No shrimpy sized shrimps here! They were decent sized and cooked perfectly. My friend's flat bread fell flat. Nothing spectacular, and kinda lackluster. I get that they use quality ingredients here, but there's no waitstaff and it's a culinary school not a full fledged restaurant so I don't understand the inflated pricing. The same applies for their Culinary Campus Market in Scotia Center too. There are surrounding trade schools (like Aveda and MaKami) that offer reduced services provided by students, I was under the impression that SAIT would be the same way too.
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