Rohr's
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
2 p.m. - 5 p.m., Bar Menu at Rohr's Bar (no reservations) - Everyday
5 p.m. - 10 p.m., Dinner - Everyday
7:30 a.m. - 2 p.m., Brunch - Saturday and Sunday
Bar
11 p.m., Bar Close - Everyday
Reservations:
Group Reservations:
For parties of 13 to 24 people, click here to request a reservation.
For parties of 25 people or more, please email ExperienceND@nd.edu.
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
General Manager
Rakell Henderson
Rakell has been in the hospitality industry for over 15 years. Her passion for hospitality is fueled by the joy of the people around her. She is truly thankful to be a part of enriching the lives of others at the University of Notre Dame.
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.
