High ceilings, wood paneling, stained glass, and animated chatter. Welcome to Annenberg, Harvard’s designated freshman dining hall. Though it’s primarily known for its beautiful interior, which was inspired by the halls of Oxford and Cambridge, Annenberg’s food and ambience must be appreciated as hallmarks of the Harvard first-year experience.
The record-large class of 2025 all dine at Annenberg. “I think their biggest strength is that in a single facility, they’re feeding almost two thousand people, three meals a day,” said Matthew Nekritz ’25. It’s an impressive feat to accommodate so many, especially with safety considerations due to Covid. With this in mind, Annenberg offers to-go containers for those looking to eat elsewhere, and the tent in the Plaza is reserved for outdoor dining.
Nekritz has a special appreciation for Annenberg. On his Instagram page (@HungryHungryHarvard), he shares artistically assembled Annenberg dinners in addition to posts of his own home-cooked creations and history on the Jefe’s vs. Felipe’s rivalry. “I was talking to friends at Annenberg about how I want to do something with food at Harvard, and I made the account that day,” Nekritz said.
Annenberg’s menu is made entirely from scratch using fresh ingredients. From butter chicken to vegan enchiladas to shrimp fettuccine, the variety of food at Annenberg represents the diversity of our Harvard community. “They’re feeding a really diverse class that includes students from different cultures across the world, and they’re clearly putting in effort with that,” said Nekritz.
There are also various options for students with dietary restrictions—vegetarian and halal dishes are clearly labeled and easy to locate, and the Top 8 allergens plus gluten are on every menu card for greater accessibility. And though the menu changes each day, there are some dependable constants, like the salad and pasta bars, as well as the FlyBy in the lower level of Memorial Hall, which provides grab-n-go lunch options. Annenberg also makes efforts to support surrounding communities—the Harvard University Dining Services source ingredients locally whenever possible and buy from nearby Massachusetts farms, according to Harvard Campus Services. “Try to go at a time when it’s not so packed, so you can actually walk around the entire area and peek at different stuff—look at the salad bar, look at the entrees,” said Nekritz.
Interactions with the staff at Annenberg heighten the dining experience. “All the people who work there are so unbelievably kind, unbelievably fun to talk to and get to know,” said Nekritz. “I have a friend, Joseph, who I see often. He asks me how my day is, how my classes are. He’s just the sweetest guy, and it’s wonderful conversation.”
Rezki Mansouri, who has worked with the Harvard University Dining Services since 2008, says he enjoys meeting students from every country. “I speak five, six languages, so it’s easy for me to communicate with them. And we talk about everything: sports, politics, traveling, movies, music, and more,” he said.
After students fill their plates, they walk into the 9,000 square foot hall. “It’s one thing to see Annenberg in pictures and another to be there,” said Anne Brandes ’25. The space was completed in 1874 and named after Roger Annenberg, who graduated from the College in 1962. Its distinctive characteristics include the decorative hammer-beam trusses, stenciled ceiling, and walnut paneling, giving the hall a Hogwarts feel. “Annenberg’s interior is comparable to the Gothic architecture at universities like Oxford, but it still maintains its own identity and feels authentic to Harvard,” said Andrew Spielmann ’25.
On the east end, an illusory stairway complements the other architectural features, creating elegant geometric patterns. The hall is also home to a vast art collection—paintings and sculptures depicting American historical figures line the walls. “It’s gorgeous—everything around you is so pretty. And then everybody’s talking and getting to know each other. I love it in there,” said Nekritz. “After years of pandemic uncertainty,” Brandes added, “Annenberg reminds me of how lucky we are to all be together.”
Communities are formed through shared experiences. From a quick bite in the morning before class to a sit-down dinner with friends, the Harvard first-year community is built over meals in Annenberg. The next time you visit, look around, take it in, and get creative. You might just like what you put on your plate—and who sits next to you.
Caroline Hao ’25 (carolinehao@college.harvard.edu)’s favorite meal at Annenberg is an arugula salad with ginger salmon.