The new City Pork will open on April 23, according to Auxiliary Services Assistant Vice President Margot Carroll.
Students will have a new place to pig out in the Art & Design Building.
University students can look forward to the new City Pork’s grand opening the last week of April. It will be conveniently located in the Art & Design Building on the side closest to The Quad.
City Pork will be hiring students first and are looking for students interested in working during summer 2018. The location will be open from 7:30 a.m. to 2:30 p.m. when it first opens, but as the semester begins, it will most likely extend it’s hours from 7:30 a.m. to 6:30 p.m, Hightower said.
"We’re doing this for the students, so they have a place to feel at home even in the middle of the school day," Hightower said.
Hightower said City Pork on campus will offer more than it’s ever had. It’s partnering with Rêve Coffee Roasters to bring high-quality coffee and affogatos to the University’s campus. It has never served coffee, but it wants to cater to its new clientele of exhausted college students. Giovanni Roberts, Rêve’s manager at its new location in White Star Market, will be helping City Pork transition into a new coffee scene at the University.
"We partnered with Rêve for many reasons, but it really boils down to the good relationship we have with them and their coffee is also really good," Hightower said.
City Pork will be using the Dairy Store, located at the corner of South Stadium Drive and Tower Drive on the University campus, for its ice cream and milk products. The goal is to make City Pork accessible for any time of the day. Whether you are sleepy and in need of some coffee, in between classes, wanting some ice cream or starving and in the mood for some hearty dishes, City Pork has you covered.
Hightower said City Pork chose the Art & Design building for their new location for the convenience of the location for students, and the good relationship that they have with the College of Art & Design Dean Alkis Tsolakis. City Pork formed a relationship with the building when they did concessions in Tiger Stadium.
"It only makes sense to put City Pork in the Art & Design building, the location and flow of the building are perfect for us," Hightower said.
Hightower said he has wanted to expand City Pork to the University for a while. He graduated from the University in political science in 1995 before becoming the Director of Culinary Services at Bocage Racquet Club. Around 2014, he became the co-owner of City Pork. His experience and love for the University’s students and faculty all led him toward bringing City Pork to the campus. He wants to encourage students to apply for a position at City Pork and/or become regulars.
"I don’t want City Pork to be ‘trendy’ — I want it to be a tradition," Hightower said. "I want LSU students to know that City Pork is here to serve them at any time of day."