FREDERICK, Md., Feb. 25, 2020 /PRNewswire-PRWeb/ -- The FCC restaurant, 200 Monroe, will open to the public in early March for a new season of gourmet three-course dinner and express lunch service prepared by students under the guidance of culinary and hospitality instructors.
"The opening of 200 Monroe has become a highly anticipated event for our entire community," FCC President Elizabeth Burmaster said. "It is impressive to see the delicious and inventive food created by our students. We thank Program Manager Elizabeth DeRose, her passionate team of instructors, and our students for sharing their talents with our community."
The restaurant delivers a capstone learning experience for Hospitality, Culinary, and Tourism Institute (HCTI) students who work in the open-kitchen restaurant setting during their final semester of the program. Students take turns preparing food in the kitchen and serving guests in the dining room.
The restaurant was one of only two restaurants to receive a five-star review by Frederick News-Post food critics during the entire year of 2019.
"Not only is it incredibly affordable and fun to see students in action, the food is also incredibly good," Reporter Katryna Perera wrote of 200 Monroe in her November 2019 review.
Also in past seasons, 200 Monroe has been named to numerous OpenTable Diners' Choice lists, including the best overall, best value, fit for foodies, great for lunch, and best food lists.
The restaurant is open for dinner service on Thursdays, from 5:30 to 8:30 p.m., March 5 through May 7, with the exception of April 9 due to the College spring break schedule.
The menu includes numerous options for first, second, and third course selection, as well as a choice of beverage, for $35, including tax and gratuity.
Dinner reservations are required and must be made online through OpenTable. To make an online reservation, or to view the menu, click here.
The restaurant is also open for lunch service on Wednesdays, from 11:30 a.m. to 1:15 p.m, March 4 to April 29, with the exception of April 8. The express lunch will feature a "build-a-bowl" concept, with options for a base, such as spring mixed greens or couscous and white bean; a protein, such as shredded chicken chimichurri or Cajun beef tenders; add-ins such as roasted vegetables, creamy cucumber-dill salad, or tomato and olive salad; and various dressing options. No reservations are needed for lunch.
Restaurant revenue directly supports HCTI student training and instruction in the program. Accepted payment methods include American Express, Discover, MasterCard, and Visa (no cash please).
To read Katryna Perera's full review of 200 Monroe in the Frederick News-Post, click here.
For additional restaurant inquiries, call 301-624-2768 or email HCTI@frederick.edu.
SOURCE Frederick Community College
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