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Stony Brook University - Jasmine

Finest Food

inside jasmine

Located on the second floor, the upscale food court features Korean, Chinese, Indian, Japanese Grill, Sushi, and Thai food, with other Asian cuisines included in the daily food specials.

We are excited to announce our new partners for the Fall 2014 semester!

Misook Kim, the owner of Ssambap Korean BBQ Restaurant in Stony Brook has joined our team at Jasmine, we are excited to now offer her delicious Korean BBQ on campus. Guests can now enjoy Bibimbaps and Ssambap entrees everyday at Jasmine Food Court. 

New York City restaurant owners Chanda Vas and Christopher Barretto of Curry Kitchen. Together they bring a taste of their home town of Mumbai, India to every meal. Curry Kitchen's authentic cuisine is a perfect fit for Jasmine and the diverse student population that enjoys both healthy and multicultural food choices with personalized customer service.


The One Sushi is owned and operated by Jack Woo, born in Malaysia and trained as a certified Sushi Chef. He opened his first restaurant in downtown Brooklyn, Migita Sushi, as his business began to take off his services increased. Today Jack Woo operates the Sushi platforms at Yankee Stadium, the Meadowlands, and Saratoga Race Track. 

Guests will also enjoy hot Asian entrees that include Chinese, Thai, Malaysian, Japanese and made to order Sushi. The staff at Jasmine is committed to providing outstanding quality food offerings, as well as providing a total commitment to high levels of personalized customer service.

outdoors at jasmineThe 8,300-square-foot facility accommodates more than 350 people and consists of a large open dining room as well as a private dining area for parties and special events. Both dining rooms are positioned near a glass storefront creating a connection to the outdoor pond and garden. The design is based on traditional Asian themes and icons, with a modern flair. Suspended wood ceiling grids, glowing lanterns, river rock pads, bamboo flooring, and bamboo and grass panels are used to give the scale of the existing shell an inviting, modernized Asian-inspired dining experience.

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