Review by Mary Stagaman
A college dorm is hardly the first place I'd look for first-rate cooking with a contemporary flair, but that's exactly what the University of Cincinnati is serving up in Siddall Hall's new dining facility. Modeled after successful "marche" concepts, such as FoodLife in Chicago's Water Tower Place, and ahead of national trends in college dining, MarketPointe offers fresh food prepared before your eyes. No steam tables filled with "mystery meat" here. Instead it's the snap, crackle and pop of fresh vegetables stir-fried in a wok, the yeasty aroma of a thick-crust pizza straight from the oven and the homey comfort of a china ramekin overflowing with macaroni and cheese.