Back in 2005, we began our 1% campaign to support financial aid. For over seven years, we have contributed 1% of our gross sales from the Red & Black Café,to the Wesleyan Fund. We are proud to announce these contributions have topped $38,000. Since 2009 we have specifically directed these funds to the Johannah Justin Jinich ’10 scholarship, (a cause dear to our hearts).
As we begin our tenth year in business, we appreciate all the support we’ve received from students and will continue to support you.
The Music Monday series is going on 6 years strong- and we pride ourselves with mixing the finest Connecticut performers with the cream of Wesleyan’s music community. This community is rich with talent and success and we’ve picked some winners. The Blooming Youth start with the fine song craftsmanship of Alek Lough, adds his deft guitar work and gilds the lily with the etherial vocals of Emma Daniels.
This is the fall semester Music Monday that you do not want to miss. You’ll probably say you WERE here after the word gets around….
So, come to the cafe and have a panino, a salad or a bowl of steaming soup- maybe a nice coffee drink or a fruit smoothie- then settle in for an amazing hour of fresh musical talent.
The Music Monday series continues tonight 6:30-7:30 with a performance by Andrew Pheiffer. Andrew has played here before and never fails to rouse the crowd with his selection of well crafted originals and carefully chosen covers This guy lives and breathes music, so you never know what tunes he’ll pull out of his hat.
Come in and have a panino, slurp a fruit smoothie, and be entertained by another of Wesleyan’s storied musicians.
Join us on Monday September 10th, 6:00-7:00pm, for our first Music Monday. Featuring an appearance by CT Music Award Finalist, Hannah Fair. Hannah will be playing original music in preparation for her upcoming appearance at the 1st Connecticut Music Awards.
You’ve heard about it. They have cookie dough. Maybe you even ate there during WesFest. But now you’re here, standing in line, with a crowd around you, and you hear one of the cashiers yell, “Can I help who’s next?”
WesWings can be a little daunting the first few times. Some will panic and just order a burger and fries or a chicken sandwich. Our menu is pretty extensive and the choices are vast.
What kind of bread?
Regular or spicy fries?
What kind of sauce?
Here or to go?
To list just a few of the questions you’ll be asked.
So here are a few ideas to help you get the most out of our little dining establishment.
Water is free, cups are not. We charge 25 cents for a water cup so if you don’t want to buy a drink, bring your own mug. We do this to reduce waste, not make money.
To Go containers are free. Our portions are big and delicious so why not bring it home.
What to order?
Wings. After all it is in our name. Our wings arrive fresh and are pretty big. An order of 12 is good for one person. If you prefer boneless, we dip our chicken tenders in all of our sauces and are a popular choice. We have several temperatures of Buffalo including a ghost pepper sauce. If you’re looking for something different, try honey ginger. If you want something you can’t get anywhere else, try our Rochester sauce. Once you’ve had the medium Rochester, you’ll never go back to anything else.
Tender Sandwich. You grew up on them and ours are pretty tasty. Order a sandwich in a wrap or on a grinder (that’s CT for hoagie, sub, torpedo, po boy) Fill it with any of our sandwich toppings and sauces. (bacon…avocado..buffalo sauce.. Medium Rochester yum) lots of choices, great sandwich. Two other great chicken tender menu items are the Kickin’ Chicken Club and the Chicken Parm Grinder
Burgers and Chicken Sandwiches. Both are cooked fresh and have plenty of options. The Country Club is the most popular chicken sandwich and the BBQ Bacon Cheddar Burger is tops as well.
But I’m a vegetarian. WesWings is the most, we repeat, the most vegetarian friendly chicken wing restaurant in the world! Veggie burgers are good, skip the herb mayo and cheese to make it vegan. We’ve been making falafel for over 20 years. We make it from scratch and offer it in a sandwich, on a salad or as a substitute on any of our daily specials. Seitan come from a local supplier called The Bridge. We lightly bread and fry it for sandwiches, salads or as veggie wings. We always have a marinated tofu (also from The Bridge) to put in a sandwich, salad or on one of our specials. Finally, our bagel melts, garden melts, veggie melts, hummus sandwiches and even a grilled cheese rounds out the many choices.
Specials. Why we’re so popular and what will keep you coming back. At lunch, we will have 3-4 specials. From meatball grinders to fried clams to Philly steak sandwiches, they are always paired with sides to give you value and make it easy to decide when you don’t have a lot of time for lunch. At dinner, our salad specials are huge and often feature great toppings like fresh strawberries, goat cheese, candied nuts, crab cakes, fresh mozzarella and basil. We often make pasta from scratch and will feature penne vodka, homemade meatballs, and our very popular Eggplant Parmesan. What else do we make? Awesome pulled pork, Grilled Salmon, baby back ribs, risotto with shrimp, LOBSTER.
Weekend Brunch. Come find out what’s in a breakfast pail. Try our eggs Benedict, omelets, smoked salmon, chunky monkey pancakes, french toast stuffed with plantains and of course free coffee.
This of course is just a brief overview. We hope others will add comments of their favorites, to give you menu ideas.
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