Legends redecorated with ND memorabilia
Justin Tardiff | Wednesday, February 2, 2005
In an effort to become a more integral part of the Notre Dame culture, Legends – the on-campus bar and restaurant – has undergone a recent image makeover, including a revamped menu and some eye-catching wall displays. “We wanted to create more of a Notre Dame experience, and this was a good way to do it,” Legends representative Keith Leek said. “We’ve added the Wall of History and a bunch of jerseys around the pub to make a timeline, mostly of sports, but other stuff as well. With the menu, we came with names for items based on Notre Dame lore.”Diners can now order such items as a dessert known as “Divine Intervention” off the desert menu, which is called “Dulcedo,” from the Latin word for sweetness. A flat-iron steak is now-referred to as “Nieuwland’s own,” after the botanist and priest who lent his name to the science building. There is a pasta dish known as the “Luigi Bowl,” in homage to Luigi Gregori, the famed Italian artist who became art director at Notre Dame in 1876 and painted the rotunda of the main building along with the 12 works depicting the life of Columbus on the corridor inside. Those patrons wishing to order a hamburger are invited to “Build one for the Gipper.”The selections range from the obvious: “Room Picks” in reference to combo platters where the customer has some choice, to the not-so-obvious: a “Zahm Special” is a dish of sautÃ©ed-shrimp with chipotle peppers. Other entrÃ©es provide a history lesson for those not acquainted with the more obscure folk tales associated with the University. There is the “King of Campus,” a 16-ounce steak in honor of the student who campaigned for the fictitious title and managed to win the election for student-body president. There is another steak whose namesake is one Father Bill “BHB” Lang, who was in 1922 named the fourth-strongest man in the world. “We first introduced the new menu in mid-November and we’ve gotten a lot of positive feedback from it. A lot of people are excited about it,” Leek said.