The Club

The Club Hours

Spring 2024 Season: February 13th - April 24th, seating times 11:00 am to 12:15 pm. For a limited time each semester, The Club opens to the public for lunch on Tuesday, and WednesdayThe Club is closed on Monday, Thursday and Friday.

Reservation

Carryout is also available upon request. For reservations or more information:

E-mail:
Call: 940-565-4144

Menu

Menu featuring vegetarian options, club burger, and entree salads always available. Children's meals are available upon prior request.

Price

Meals are $14.00 inclusive (weekly features include first course, entrée, dessert, and beverage). A season ticket book of 9 tickets can be purchased for $100, a discount of $3.00 per ticket. Please Email GatewayClub@unt.edu or call 940-565-4144 for reservations or more information.
 

About the Club

The Club at Gateway Center is an integral part of the educational experience for the Hospitality Management program. The restaurant is a showcase training laboratory for students enrolled in two restaurant operations courses.

In these courses, students learn how to run a successful restaurant. They practice fine dining service techniques, management skills, menu planning, financial management, marketing techniques, and food production. The original Club at College Inn successfully operated for 14 years. In the fall of 2001, the Hospitality Management Program relocated to the Club at Gateway Center. It is a premier learning environment for students and a delightful experience for guests.

MAKE A RESERVATION

 

 

 

Guest Chef

Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master in preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event! 

If you are a professional chef and are interested in volunteering your time, please e-mail us at GatewayClub@unt.edu.

 

 

 

 

Seating at 11:15 am
Lunch is $20 per person or 2 Season Tickets
 

A native of Detroit, Michigan, with over 18 plus years of experience in the culinary industry. Now, known as a nationally recognized chef.

Chef Brandon has an extensive resume and culinary background in some of Detroit’s top fine-dining restaurants. In addition, he has worked for some of Detroit’s top chefs, including Michael Symons-“Roast Detroit” and 2 Star Michelin Chef Thomas Lentz- “Apparatus Room of Foundation Hotel Detroit”. Chef Brandon is also published in two of Detroit’s most popular magazines “hour Detroit” and “Metro Times”. As Brandon continued his culinary career in 2018, he relocated to Dallas, Texas as a Chef for Marriott International Hotels.

During his transition and move to Dallas, Chef Brandon appeared on the Food Network. They found via Instagram that he would be a great candidate and an addition to the kickoff of their new shoe, Super Market Stakeout, hosted by Alex Guarnaschelli. Three months and three days after his birthday on August 21 of 2019, Chef Brandon’s very first television debut on The Food Network’s Super Market Stakeout aired. Following Chef Brandon’s Television Debut, he continued his passion for cooking and is now a personal & private chef for numerous clients in the DFW area. Now, in 2024, Chef Brandon will be the Senior Sous Chef for Fearings at The Ritz Carlton Dallas.

Menu

APPETIZER

DEAN FEARING'S TORTILLA SOUP
SMOKED CHICKEN | AVOCADO | DICED CABBAGE
DICED JALAPENO | CILANTRO SOUR CREAM
TORTILLA STRIPS | RADISHES | WHITE CHEDDAR
 

ENTREE

MISO GLAZED SEARED SALMON
FEARING'S FRIED RICE | GRILLED BOK CHOY

 

VEGETARIAN ENTREE

MISO GLAZED TOFU
FEARING'S FRIED RICE | GRILLED BOK CHOY
 

DESSERT

DEAN'S BANANA PUDDING