U.S.C. Hospitality has added
the Lab to its growing dining portfolio. The 20,000-square-foot spot offers gastropub fare from associate executive chef Thomas Moran in a setting reminiscent of a science lab, with slate-topped tables, beakers as vases, and bookshelves that house science textbooks. Director of hospitality Scott Shuttleworth worked with architectural firm AC Martin to create the space with an open floor plan, white and black tile , hardwood details, and a main dining room with a wall of sliding doors that open onto an outdoor patio. Communal tables run the length of the restaurant, and a banquette on the far wall affords a view of the entire space.
The Lab also has a private dining room wired for full audiovisual capabilities. It holds 18 guests for a seated event or 30 for a reception.
Moran offers menu items including turkey pot pie, braised lamb shank with organic vegetables, fish and chips, and flatbread topped with prosciutto, fig jam, and Parmesan. A wide beer selection offers more than 40 brews.
University affiliates and non-affiliates may dine and host events at the space.
