During a 30-minute fire alarm evacuation outside the DUC, I grew hungry in anticipation of a hearty, comforting meal from Ibby’s new autumnal menu. Someone should have told me to lower my expectations, because the meal awaiting was neither inedible nor a culinary masterpiece but overwhelmingly, just fine. 

When choosing appetizers you can skip over the jumbo shrimp. Instead, inquire about the soup of the day. If you’re lucky, you’ll get the chicken tortellini, a warm and herb-filled bowl that is reminiscent of a grandmother’s homemade soup. The buffalo wings and spinach artichoke dip were a little more disappointing. The wings were meager, though the spicy buffalo sauce added a nice kick, and the dip was served with a hardened crust that made the act of dipping as difficult as an archeological dig.

Jenise Fussell | Contributing Writer

As for entrées, the juicy 16-ounce ribeye steak is perfect for voracious carnivores, but its new sides, which consist of crispy fingerling potatoes and oily brussels sprouts, are a downgrade from the original mashed potatoes and asparagus. While the butternut squash ravioli certainly gives diners a taste of autumn, it did not prove itself worthy of staying on the menu over classic favorites like the lobster mac and cheese. Ibby’s international fare, Scottish salmon and Tandoori cauliflower, left much to be desired. Though both dishes are usually rich and flavorful, Ibby’s variations curiously lacked much spice. The star of the menu, however, is the pappardelle bolognese with its perfectly al dente noodles, creamy meat sauce, and fresh burrata. As a bonus, its large portion size (there was enough to take home leftovers!) and relatively low price of $21.99 make it the best value dish on the menu.

If you have room for dessert, the chocolate torte and brownie sundae are sweet ways to wrap up your meal. Both are rich, indulgent, and perfect for splitting among the table. 

But overall, I found it hard to believe Ibby’s promise of an elevated dining experience when the quality of much of their food is on par with cheaper, less flavorful other on-campus options.