The foundation hadn’t even dried, and the students were already affectionately calling it “The Lot.”

To offset the loss of dining options during the demolition of the Commons and construction of the new Tutor Campus Center, in late February the university began erecting a temporary dining pavilion on what was formerly Parking Lot K2, south of Grace Ford Salvatori Hall.

Made from durable, reusable materials and supported by state-of-the-art modular kitchens like those commonly used at the Olympic Games or the World Cup, The Lot will seat 440 guests inside a domed, 18,000-square-foot pavilion, and another 140 guests at tables outdoors.

When completed in July, the pavilion will look like a fanciful cross between Scheherazade’s tent and a giant scoop of soft-serve ice cream. Though temporary, it will be an improvement over the Commons, promises Trojan Hospitality director Scott Shuttleworth, both in terms of food choices and overall ambiance. In addition to the obvious creature comforts – clean and pleasant restrooms, ventilation, air-conditioning and heating – a high-quality audio system will pipe tasty tunes into the sound-insulated facility. Overhead skylights will supplement an elaborate lighting system.

The Lot will feature eight food and beverage venues, built around commercial-grade modular kitchens leased from Illinois-based manufacturer Kitchens-To-Go. Old favorites like Carl’s Jr. and Wolfgang Puck will migrate over from the Commons. New concepts slated to set up shop there include Baja Fresh, SubMarina and ZAO Noodle Bar. A convenience store and a temporary home for the Traditions pub will round out the eclectic offerings.

The Lot’s exterior is made of detachable precision-engineered ribbing that can be easily dismantled and moved into storage. Tulane University used the same vendor, Sprung Instant Structures, for its semi-permanent facilities in the wake of Hurricane Katrina.

“There isn’t anything we have left to chance,” says Shuttleworth, who traveled twice to New Orleans to look at Sprung structures, including one recently converted from a dining hall to a student gymnasium. To absorb any additional overflow from the loss of the Commons, Café 84 is being upgraded with the addition of a Wahoo Fish Taco franchise.  In February, large monitors were installed so guests can watch a sporting event or news as they dine. The Upstairs Café will also be relocated at a to-be-determined campus location.

In the meantime, the cafeterias at the Parkside International Residential Hall and Birnkrant Residence Hall (EVerybody’s Kitchen) remain open to cash customers (lunch costs $9). Parkside features an eclectic all-you-can-eat buffet that made headlines when it opened in 2001 for its exhibition kitchens and culinary talent, raising the bar on health-conscious, gourmet student dining. It recently received a minor remodel to improve access to its dessert and beverage stations. Also open to paying customers is that old standby, EVK Dining Hall – part of the residence hall that was named for Elisabeth von KleinSmid in 1950, now located in Birnkrant Hall and renamed EVerybody’s Kitchen in 1998 to retain the familiar initials. – D.K.