We are fully open. Hours this week are 9am-5pm. Starting Monday we go to regular hours. We’re taking meal plan points, cash, credit cards and Middletown Cash. Cool off with a smoothie or try our new menu. Yes, that’s right. New Menu.
The most important thing you can do right now is connect with us.
- Our website http://www.weswings.com
- Our Facebook page
- Our Twitters @weswings @RBCWes
- Friend us on SnapChat
Over the next few weeks we will provide you with answers like
- “Yes, we do take points. You can use your meal plan points at both WesWings and the Red & Black Cafe.”
- “The Red & Black Cafe is located in the back corner of Broad St. Books, the campus bookstore at 45 Broad St. Yes, you can use your meal plan points at the cafe.”
- “WesWings is located in the lower rear level at 156 High St. Yes, you can use your points there too”
- “Sorry, you can’t use your block meals. That’s why most students opt for the plan with the most points.”
- “Yes, it’s raw. Yes, you can eat it.”
- “Yes, were are hiring. Apply on our Website”
- “We recommend over easy, but a scrambled pail is good too.”
Don’t be shy. Feel free to contact us through any of our social media accounts. See you in September.
If you have ever stopped in for one of our weekend brunches, you’ve probably had a pail. They’ve become quite popular as a recent snap chat photo clearly shows. Scrambled, over easy, poached, bacon, avocado, hollandaise the choices are endless.
We have had requests to offer the pail on different days as well as dinner pails like the mashed potato pail or the notorious Pail-A-Palooza.
After careful thought and consideration, we have decided to serve all of our menu items in a pail. Cheeseburger? In a pail. Buffalo wings? In a pail. Salads in pails. Eggplant Parmigiana in pails. Soup in pails. Chicken Tender Wraps in pails. You get the idea.
For those of you who either are not fans of the breakfast pail or prefer your Penne Vodka on a plate, you’ll adjust.
While some would rather not have their entire meal in one container the benefits are many.
- No longer do we have to worry if your meal “was supposed to be to-go”
- Neatness and presentation? Who cares, it’s in a pail!
- Finally, to keep every portion consistent in size, we will be serving our cookie dough in the pail as well. While we don’t recommend eating 26 oz of cookie dough, you’re all big boys and girls and can make that choice if you want.
We look forward to seeing photos of your pail food on Twitter and SnapChat or Facebook if anyone still uses it.
We’ve gotten pretty good at handling natural disasters over the past few years. While there is a great deal of planning that goes into such an event, we would never be able to pull it off without our staff. Both full-timers and students made their way through the storm to keep the lights on and our customers fed.
- Stephanie Andrasik
- Nick August
- Jessica Carlson ’16
- Dandara Catete ’15
- Francine Denny
- Hannah Fritz ’18
- Krista Kaffen
- Rick Kmietek
- Robert McGiveron
- Mike Mitchell
- Callie Monroe ’17
- Brian Rahrig
- Hannah Rimm ’15
- Shourya Sen ’15
- Emma Singer ’15
- Job Vasquez
And of course co-owner, fearless leader Karen Kaffen-Polascik (Ed was in an undisclosed bunker for security reasons)
These were the people who fed hundreds of you including over 700 just at dinner alone. That’s 700 meals MADE TO ORDER. We broke our record set during the dinner after Blizzard Nemo in 2013.
We are very thankful to them and to our customers for their patience and understanding during a very busy day and stressful couple of days.
-Karen & Ed
Here’s what you need to know.
- We will be open all day Sunday 11am-8pm.
- Brunch will be served 11am-2pm.
- We will be open 2pm-5pm for Chicken Wing orders
- Full Menu for dinner 5pm-8pm
If you would like to order wings in advance, you can. Just stop by anytime this week to place your order and reserve a time to pick up. Remember kick-off is 6:30. We suggest getting your orders in early because it’s the Super Bowl and we’re a wing place.
That said, here’s the funny thing. It’s the Super Bowl, we’re a wing place but once the game starts at 6:30 we are totally dead. EMPTY, NOBODY HERE. This means for those of you who aren’t into the game but are into ‘Swings, you can come by on a Sunday, no less, and enjoy Penne Vodka without the huge crowds.
UPDATE TUESDAY 1:30PM
WesWings will remain OPEN all day until 8pm
While we usually close at 2pm and re-open at 5pm, we are staying open all afternoon serving lunch. Dinner specials will begin at 5pm.
(special thanks to our student employees helping out to make this possible)
UPDATE TUESDAY 11:00AM
We’re getting done. We will be opening at 11:30 AM.
UPDATE TUESDAY 10:00AM
1 Hour Delay. Our staff is slowly making it in and Wesleyan grounds is plowing and digging us out. At his time we are planning for a 12 noon opening. We will continue to update if we are able to open sooner or if there is a further delay.
UPDATE TUESDAY 8:00AM:
We are in contact with our staff and assessing conditions. We will be updating at 10:00 am to let everyone know if we will open on time at 11:00 or if there will be a delay.
UPDATE MONDAY 11:00am:
Broad Street Books and Red & Black Cafe will be CLOSED Tuesday. Depending on the severity of the storm there may also be a delayed opening on Wednesday. WesWings is still planning on opening on Tuesday. We will update if there are any changes or delays.
Hey juniors and seniors, remember how much fun we had two years ago? So the latest is for a blizzard starting Monday night going until Tuesday night. Couple of feet of snow, 50 mph winds blah blah blah.
We have been busy planning for this latest event.
As of Sunday 8pm: Both locations plan to be open during the storm. We will be meeting with the staff at Broad Street Books Monday to discuss contingency plans for the bookstore and cafe. It is possible there will be either a delayed opening or closure on Tuesday.
While we are extremely committed to remaining open, the safety of our employees is our first priority. We will be updating this post throughout the storm over the next few days. If you don’t already, please follow us on twitter for up to the minute updates
The Trinidad Moruga Scorpion Pepper is now considered one of the hottest peppers in the world. Not wanting to miss out, we have created a new “Beyond Wings of Death” sauce that blends both the old champ, the Bhut Jolokia (Ghost pepper) with flakes of the Moruga scorpion pepper. While we aim for heat, we also demand flavor.
If you are someone who loves really really spicy food, give our new blend a try and tell us what you think.
Jeff Roberts was recently re-hired as our chef at WesWings. Jeff had worked for us back in the 90s, during the early years of our empire. For the past sixteen years he has amassed a great deal of experience and culinary knowledge that he now brings back to us. Most recently, he was working at the upscale Bin 300 in Wolcott, CT.
While we will maintain many of our old favorites, look for new specials this semester, as Jeff looks to expand and enhance our offerings.