Almost everytime you’re on the first floor of KellyDining, students can be seen peering curiously through the glassdoors of the upcoming Kelly Coffee and Tea House. Construction forthis coffee/tea house started in October with plans to finish byNovember. That date was pushed back to January and then finally, toMarch.

‘Delays in lighting, equipment, and furniture caused thedelay in schedule, but the Kelly Coffeehouse is finally set to openin mid-March,’ said Angela Agnello, director of marketing andcommunications.

It is purposed that the atmosphere of the coffeehouse will besimilar to that of Starbucks, with comfy couches, chairs and tablesthat are ideal for coffeehouse conversations, studying and reading.Wireless internet access will also be available for students withlaptops and palm pilots.

‘Even with the opening of the coffeehouse, bubble teaFridays at Kelly will still continue,’ says Lisa Ospitale,the Marketing Director of campus dining.

Mountain Blend coffee will provide the coffee while Mighty Leafwill supply the tea. Purposed menu items include espresso,cappuccino, caramel and mocha coffee. Specialty teas and freshfruit smoothies will also be served. Does this sound too good to betrue? Well it doesn’t stop there! The menu extends to includehot chocolate, lattes, iced coffee, bubble tea, seasonal drinkspecialties and pastry products and desserts such as pecan buns andtiramisu.

Smoothies and bubble tea will be priced at around $3.50, andcoffee will range from $2.55 to $3.40, depending on the size.

As exciting as this new addition to Stony Brook sounds, thereare still a number of students who are still in the dark about thecoffeehouse. ‘There isn’t enough advertisement aboutit,’ said Dave Jung, a senior at Stony Brook. ‘Peoplewho commute would have no idea about it unless by word ofmouth,’

However, students who are aware of the Kelly coffeehouse areeagerly anticipating the opening day. ‘It sounds really niceand I can’t wait until it opens,’ said Wendy, a juniorresiding in Kelly. ‘It’s like bringing a cityatmosphere to the campus.’

‘There is also a phase two in progress for thecoffeehouse,’ Agnello said. Their plan is for a stage andmore chairs; almost like a programming space where live musicentertainment would either be provided or brought in by studentsThis will be built in the additional open space on the first floorof Kelly.

Hours of operation is still being debated with suggestionsranging from 4-11 or 5-12 from Sunday-Thursday. Students interestedin working for the Kelly Tea and Coffeehouse can contact DaveConway, director of Kelly Dining.

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