Rohr's
Call (574) 631-2018 for reservations.
Football Weekend Reservation Requests:
(Thursday dinner to Sunday brunch)
Notre Dame vs. North Carolina
Notre Dame vs. Navy
Notre Dame vs. Georgia Tech
Comfortable, warm, and connected
The re-imagined Rohr’s is a modern tavern – a casual, warm gathering place with a focus on bright, flavorful food. Imagine a classic steakhouse with a twist highlighting colorful vegetables, fresh fish, and of course, signature steaks.
The new Rohr’s features nods to Notre Dame traditions plus vibrant new options for guests looking for a little something more.
Good food, excellent service and the warm smiles of familiar friends. This is the new Rohr’s.
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Hours of Operation:
Dining Room
7:30 - 10:30 a.m., Breakfast - Monday thru Friday
11 a.m. - 2 p.m., Lunch - Monday thru Friday
5 p.m. - 10 p.m., Dinner - Everyday
7:30 a.m. - 2 p.m., Brunch - Saturday and Sunday
7:30 am. - 11:30 p.m. - Home Football Weekends (Reservations encouraged)
Bar
11 p.m., Bar Close - Everyday
Home Football Weekends:
Home Football Weekend - Hours of Operation:
Thursday
- 7:30 - 10:30 a.m. - Breakfast
- 11 a.m. - 3 p.m. - Lunch
- 3 - 10:30 p.m. - All Day Menu
Friday
- 7:30 - 10:30 a.m. - Breakfast
- 11 a.m. - 10:30 p.m. - All Day Menu
Saturday
- 7:30 - 10:30 a.m. - Breakfast
- 7:30 - 11:30 a.m. - Breakfast Grab and Go in Morris Inn Lobby
- 10:30 a.m. - Kickoff - Tailgate Buffet ($25 per person/$10 per child ages 12 and under) on the Wind Family Fireside Terrace
- 11 a.m. - 10:30 p.m. - All Day Menu
Sunday
- 7:30 - 10:30 a.m. - Breakfast
- 8:30 a.m. - 12:30 p.m. - Breakfast Buffet in Rohr's Bistro ($18 per person/$10 per child ages 12 and under) and Breakfast Grab and Go in Morris Inn Lobby
- 2:30 - 5 p.m.: - Bar Menu
- 5 - 9 p.m. - Dinner
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Carry-Out Hours of Operation: (Grubhub)
11:30 a.m. - 4 p.m., Lunch - Monday thru Friday
4 p.m. - 7:30 p.m., Dinner - everyday
11:30 a.m. - 4 p.m., Brunch - Saturday and Sunday
Reservations:
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COVID-19 Status - Open for In-Person Dining and Carry-Out via Grubhub
Due to increased COVID-19 cases and informed by public health and safety guidelines, the University is implementing a new mask policy. Beginning August 11th, all individuals are expected to wear masks in the Morris Inn lobby, gallery, pre function space, and guest room corridors, as well as Rohr's. Masks are not required to be worn while seated at your table in Rohr's, or when out on the Wind Family Fireside Terrace.
Rohr's is open for in-person dining. Rohr's is offering in-person dining in the Tavern/Bistro or on the Wind Family Fireside Terrace, in-room dining, Grubhub Campus, Grubhub delivery and carryout via calling our host desk at (574) 631-2018.
Experience
Crafted In the Kitchen
We wanted to make Rohr's an extension of the personal, warmth, and meaningful relationship that so many feel with Notre Dame. Nestled inside the Morris Inn, the living room of the University. Rohr's is to be a place where all members of the Notre Dame family come and feel comfortable, warm and connected.
Fresh Ingredients
Unlike the taverns and steakhouses of old, Rohr's menu will focus on vegetables. Classic salads will be on the menu alongside more modern takes on fresh market driven vegetable dishes. Classic steakhouse fare will come with a face lift and be served alongside fresh fish and sides that will nod to tradition, yet look to global influence for inspiration.
Master Chef
Rohr's is a place where the food is simple, bright, healthy, and wholesome, the service is genuine, unpretentious, and joyful, and the ambiance warms the soul.
Our Team
Director of Food and Beverage
Jessica Reno has joined our team to spearhead our Food and Beverage division of Morris Inn. A South Bend native, Jessica has spent years in the food and beverage industry and has recently moved back to the area after opening multiple restaurants in Chicago.
General Manager
Rakell Henderson
Executive Chef, Morris Inn and Notre Dame Conference Center
Chef Calvin Metts devoted himself to culinary school and never looked back. A Chicago native, he worked at Michael Jordan’s Steakhouse before his position as Sous Chef at Morris Inn, and eventually Executive Chef. Calvin attributes his success to his understanding of how to manage stress and keep his composure.
Executive Chef, Banquets and Catering
Chef Josh Maron's childhood dream of becoming a Jedi did not work out. But his skills with a kitchen knife can outshine even the most advanced lightsaber moves. Born and raised in nearby Elkhart, Josh is a Fighting Irish faithful and a true champion of the culinary arts. For him, there's no greater blessing than the opportunity to work at Notre Dame, and no passion more pure than cooking for other people.
Chef de Cuisine, Rohr's
Chef Peter Hasbrouck spent time working in restaurants and a brewery in Michigan before coming to Notre Dame. He brings his culinary talent to Rohr's where he embraces creating new and intriguing dishes for the students, faculty, staff, visitors and the local community.
Chef de Cuisine, Banquets and Catering
Chef Ryli Vissers is a splash of Italian olive oil, a dash of Carolina barbecue, and a glass of Napa wine. The well-traveled chef brings his eclectic tastes to the table at Notre Dame, where not a single day is taken for granted. Wearing the Notre Dame chef coat with pride, Ryli approaches every dish with the same worldly passion — whether it's for one person or a thousand patrons.
Sous Chef
Chef Michael Borlik knows the local and regional South Bend market well. He shines in the kitchen and his creativity is on display in Rohr's.
