UMBC Dining

Ready to be back on campus? 🐾

We are kicking off the semester with fun events and we can't wait to welcome you back! Check out our dine on campus website for updates on events.

See you soon! 💛🖤

Summer loyalty starts now ☀️

✅ Pick up your card
✅ Earn a stamp each visit
✅ Collect 5 stamps
✅ Enjoy a free meal

Available at True Grit’s through August 14 while you're on campus this summer! *Cash or credit purchases only*

Future Retrievers are here!

Orientation season has officially kicked off, and True Grit’s is back in full force serving our newest members of Retriever Nation. 💛🖤

Retriever summer starts here ☀️ View our updated summer hours of operation for dining locations across campus.

For more information, visit our Dine on Campus website via link in bio.

A sweet send-off to the semester 🍦✨

We wrapped things up with an Ice Cream Social featuring all the traditional flavors, classic toppings, and plenty of smiles along the way.

Midnight Breakfast brought New Orleans cuisine and Bayou Magic to campus as The Commons transformed into a Princess and the Frog inspired experience! 🎷✨

From Crawfish Boil and Jambalaya to Beignets, King Cake, and themed drinks, it was a pleasure partnering with on such a great event for our campus community!

Exploring history through food 🍽️🌍

We recently hosted for a Teaching Kitchen experience tied to HIST 488/688, a combined undergraduate and graduate course examining twentieth-century Europe, postcolonial migration, and food culture.

Inspired by Madhur Jaffrey’s An Invitation to Indian Cooking, Chef Ronnie prepared recipes from the iconic cookbook while students discussed how Indian cuisine became more widely embraced within British culture during the 1970s and how dishes were often adapted for broader audiences.

Students also created their own cucumber raita while enjoying dishes including Mushrooms with Cumin and Asafoetida, Rice & Spinach Pilaf, and Gajar-Ka-Halva served with ice cream.

Meet the man behind the dough! 🍕

Introducing Mohammad, the talent behind every hand-stretched pizza at True Grit’s. From scratch-made dough prepared in-house and cold fermented for the perfect texture, to hand-forming fresh breads and garlic knots, his craft goes into every bite. Using high-gluten flour to create that classic New York-style crust, Mohammad works through nearly 600–700 pounds of flour each week to keep the pizza station running strong. 👏

Finals are here 📚☕ Check out our updated hours of operation for the last week of the semester!

Wishing all Retrievers the best of luck on finals and a huge congratulations to the Class of 2026! 🎓✨