Linear Café Comes to SLAC
By Linda DuShane White
The Linear Café recently replaced the SLAC Cafeteria and is a work in
progress. Along with a new name and management comes a new look and
hours. Returning customers see the ambiance evolve with new carpeting
and décor, changes to the serving areas and seemingly more space in the
Shown left to right: Francisco Maldonado, Geovanny Garcia, George
Lee, Jaime Barillas, Alberto Huerta, Silvia Ramirez and Dora Ramirez.
(Photo by Diana Rogers)
“Everyone’s been really kind and helpful,” said Epicurean Group
Proprietor Mary Clark Bartlett. “We’re learning every day. We listen to
clients and then customize what we do. It’s exciting,” Bartlett says.
Extended Hours & Weekly Specials
The Linear Café is open on Monday through Friday from 6:30 a.m. to 3:00
p.m. Early Bird Specials are offered from 11:00 a.m. to 11:30 a.m. and
change weekly. Salad lovers will always find fresh field greens and
organic produce is purchased when available. Check for daily menus and
specials conveniently posted on the
SLAC Today Web site (see
Handy Links bar under SLAC Links).
Proprietor Mary Clark Bartlett began her food service career in 1981,
inspired by love for good food, beautifully prepared and presented.
Epicurean Group partners Marvin Rodriguez and Reynaldo Hernandez share
Bartlett’s commitment to high-quality food and personalized service.
General manager George Lee is open to suggestions, emphasizing that he
wants to hear what works as well as what doesn’t work for you. Summing
up his philosophy he said, “We’re here to serve the community and
whatever it takes to get the community to come, that’s what we’ll try.
To offer a service that employees want. It’s that simple.”
Bartlett encourages input from the SLAC community. “We have comment
cards and pencils out front. We want them to feel welcome to comment
either in person or on the cards. They shouldn’t feel shy. We know we’re
Watch for More to Come
According to recent customer feedback, meat and potatoes is the SLAC
group’s favorite meal. In response, the café is trying out a Hofbrau-style
lunch with fresh meats carved to order, paired with side dishes. By
mid-February, a coffee bar will feature Starbucks coffee and Tazo tea,
along with baked goods. In the warmer weather we can look forward to
barbequed lunches on the patio.
If you are not a café regular, stop by to check it out. Be sure to let
manager Lee know what you think. He promises to listen.
For more information, see: