The year was 1917, and Brother Norbert needed space.
In its first ten years, enrollment at St. John’s grew more quickly than the spaces to teach, house, and feed the students could accommodate. The first accounts of St. John’s paint a picture of makeshift dormitories, single rooms acting as classroom, chapel, and recreational space all in one—buildings brimming with incredibly eager and dedicated students to be sure, but packed to the gills nonetheless.
One of those spaces was the original dining facility, located underneath the chapel for the first ten years of St. John’s existence. If you’re unfamiliar with the history of the Administration Building, a brief refresher: it was originally constructed as the private residence of the Spring family—eight children, two parents, and likely the accompanying household staff. A large family operation by modern standards maybe, but nowhere near the nearly 300 students, plus faculty, that the house’s original kitchen was servicing into the mid-1920s. With enrollment continuing to climb, Brother Norbert knew that St. John’s needed more space to feed its students, and quickly.
Appointed Headmaster in 1917, Brother Norbert, C.F.X. proposed a new dining facility early on, but would have to wait towards the end of his nine-year tenure to see his vision of a dedicated dining, gathering, and living space come to life. In 1924, he received Provincial permission to erect a new dining hall on land across Summer Street and construction quickly began. On June 13, 1926, Brother Norbert stood alongside Msgr. Augustine Hickey, who served as diocesan Superintendent of Schools for the Archdiocese of Boston at the time, as the building was officially dedicated. Named after alumni who made the ultimate sacrifice in World War One, Memorial Dining Hall was finally open for business.
Left: An original copy of the “Specifications for Erection and Completion” of Memorial Dining Hall from the architect ’s office. Right: “ Mr. John F. Cowhig [Brother Norber t], Vice President, proposed that the sum of one hundred thousand dollars be borrowed, or a partial amount necessary to proceed with the erection of [a] kitchen and dining room building.”
In the century following, Memorial Dining Hall has borne witness to a breathtaking variety of student, alumni, faculty, and staff activity. It’s easy to reference the character and community formation that happens in classrooms, playing fields, and on the stage, but standing through a century of rain, snow, ice, and sun; opening its doors to students for breakfast, lunch, and dinner; playing host to everything from dances to weddings to funeral receptions, is and has been Memorial Dining Hall. It has remained remarkably unchanged for 100 years, allowing generations of alumni to be transported into an earlier time, one where you’re elbow to elbow with your friends, eating quickly to make the most of your lunch block, the echoes of clinking cutlery and scraping chairs the soundtrack to your meal. The dining staff gives no grades, no assignments are due. In the dining hall, your only task is to relax, eat, and be with your friends.
So, to celebrate Memorial Dining Hall’s 100th birthday, we raise a glass (or carton of milk, or maybe a flavored seltzer water these days) to toast an iconic fixture of the Prep’s campus.
Which side were you on?
With its two large dining halls flanking the central servery and faculty and staff dining room, we bet that most students or alumni reading this will remember which side of the dining hall they sat on. The left side, named Ryken Dining Room in honor of Xaverian Brothers founder Theodore Ryken, and the right side, named Milano Dining Room after alumnus and longtime benefactor Joe Milano ’68 GP’18 ’20, might be mirror images of each other, but often students pick their sides and stick with them.
"Every day I sat here, it wasn't with just one group, it was with countless different friend groups all integrated into one," says Joe Irzyk '26. "But we've always sat on the left side—I think the last time I stepped foot in the right side of the dining hall was my second day of freshman year."
The two sides of the dining hall have been called different things over the years, and have catered to different groups of students. Some alumni may remember upperclassmen heading to the left, underclassmen to the right, and the Brothers through the center door into the faculty dining room. Other alumni may remember back in the boarding days, residents dined on the left side of the hall while “day hops” were on the right. Still others will remember the blue side and gold side.
Left: 1973 Spire. Right: 1953 Spire.
“I sat at the same table for four years with the same kids,” remembers Tim Broderick ’05. “We called ourselves ‘the soccer table’ because at some point all of us played at the Prep in some capacity. We’re actually still in one big group chat called the ‘Prep soccer table.’ The table is in the pool-side dining hall, the middle table of the left hand section as you walk in. Some of my best memories from high school are from having lunch with those same kids. We got to know each other in a way that, when anything in our lives happens, we can immediately reconnect like we are 17 all over again. It’s hard to calculate the impact of those moments, except to say they were foundational and a part of all of us now in some way.”
“I came to St. John’s knowing only one or two people,” shared Finn McCabe ’26 in a senior reflection, “and like anyone in that position, I was nervous. But over time, I found myself sitting at the same lunch table with the same group of guys every day. Looking back now, that wasn’t just a lunch table—it was my first real experience of the community here. And the fact that I’m still close with those same guys today says everything about how much that moment mattered.”
About the Architect: Matthew Sullivan
Travel around Eastern Massachusetts and undoubtedly you will pass a building designed by Boston born and based architect Matthew Sullivan. The majority of his building projects were completed in the early 1900s, with parish churches and related parish buildings making up the majority of his catalog. Notable designs include St. John the Evangelist in Cambridge and St. Catherine of Genoa in Somerville, but buildings bearing his architectural stamp range from Haverhill to Marion. Even with his institutional and secular projects, Sullivan still focused his efforts on Catholic organizations. Eagles who also count themselves alumni of Providence College may see similarities between Harkins Hall and Memorial Dining Hall: Sullivan designed them both.
You Could Call it ‘Eventful’
Memorial Dining Hall may be occupied as a cafeteria for most of the school day hours, but the space has played host to countless special events over the past 100 years.
The 84 members of the 1943 Sodality of Our Lady pose for the yearbook photo in front of the dining hall.
Alumni sit down to dinner on the right side of Memorial Dining Hall in September of 1944.
After exchanging their vows in the Administration Building Chapel, newlyweds Anne and Larry Gettings ’52 drove over to Memorial Dining Hall to celebrate. Dinner and dancing took place on the lef t side of the dining hall; guests included the groom’s brother John Gettings ’46, Robert Bonner Jr. ’44, Richard Arcand ’53, John Fitzgerald ’53, and Andrew Glutting ’53. The happy couple renewed their vows in the chapel during Larry’s 40th class reunion in 1992 (celebrated by classmate Rev. George Winchester ’52), then again in 2013 to celebrate 50 years of marriage.
Taken in October of 2025, students enjoy an average lunch block in Memorial Dining Hall.
Call of Duty
Keeping a watchful eye on generations of diners have been those Brothers, faculty, and staff members on “caf duty,” as it’s called today (other alumni may remember dining hall “prefects”).
“I actually really enjoy caf duty,” says school counselor Rebecca Nazzaro P’26. “I love that I get to see the kids outside of the classroom, just hanging out with their friends. I also like that they can see me outside of the School Counseling suite; I hope it shows that I’m here for them in a more informal setting, too.”
“For freshmen in particular, this is the most important room on campus,” says English teacher Jay Pawlyk ’91 P’23 as he surveys students finishing up their meals. “There’s so much teaching to be done even here, and it’s really special to be able to see students finding their way in a social setting like this. You see them in their first few weeks test out different groups of classmates, different tables, and then see them settle in.”
“I would watch Brother Pascal walking through the dining hall; he was always humming and always cheerful,” remembers Brother David Mahoney, C.F.X. ’68. “Seeing him made me think I could be happy as an old man, too, and as a Brother.”
If these reminiscences have a dream-like quality to them, never fear—students are still reminded (often) to clean up their tables and make sure all trash is thrown away.
Garçon!
The 40s and 50s saw the heyday of student waiters. Clad in white jackets, the position “...is an honor sought in the manner of an office in one of the clubs,” so said the editors of the 1941 Spire. The job itself doesn’t appear to have been overly arduous; students reported to the dining hall shortly before the meal service began, and were not expected to clear the final dishes. Highly coveted was the role of serving the Brothers in the central dining room, but either way, “[The waiter] collects his pay every week, enough to have something to jingle until the next week rolls around.”
“Under the very capable supervision of Brother Myron, the famed St. John’s waiters speedily trammed savory and nourishing victuals from the gleaming kitchen to their appreciative charges in the dining halls.” 1947 Spire.
What’s for Lunch?
Bagel burgers, “Frank’s franks,” chicken parm, chicken fingers and fries, pizza rolls, burritos, veal cutlets, burgers wrapped in tinfoil…culinary favorites have come and gone, options have expanded, but one thing that hasn’t changed too much over the years is the appetite of the teenage boy. For Dave Walsh ’74, the memory of him and his classmates waiting on the edge of their seats for Coach Fred Glatz to announce “Seconds!” is still vivid.
“Breakfast was cereal, (powdered) scrambled eggs, French toast, and sausages, which actually showed up, looking and tasting exactly the same, 50 years later at our 50th reunion breakfast in 2016!” remembers Peter Xeller ’66. “I have to say this: from the Prep I went to Colgate, but the dining hall food there was not as good as that of St. John’s.”
To put a number to it, this past year, SAGE, the School’s dining partner, purchased 27, 105 pounds of potatoes. For those who may be wondering “what are they feeding those boys these days!?” rest assured, there is a robust salad bar and plenty of well-rounded options for growing young men.
To Serve is to Love
Each Prep student (and faculty and staff member) owes a debt of gratitude to the men and women who have diligently served them food throughout their time at St. John’s. From current students to hired staff, Brothers, religious sisters, headmasters, and many in between, the daily meals wouldn’t be possible without the friendly faces behind the counters.
Left: Mrs. Judy Snow, Mr. Ceasar Herrera, Mrs. Joyce Lamarre, Mrs. Lola McAdoo, Mrs. Lynne Tassinari, and Mrs. Helen Rivitz in 1997. “Ms. Helen Rivitz . . . has become a beloved institution here at the Prep.” Right: Former Director of Dining Services Frank Welch is remembered as running a tight ship, and fo r also calling the varsity basketball games. “Somehow Mr. Frank Welch and crew kept their cool…” [1970 Spire].
A Century Worth Savoring
Memorial Dining Hall has held a special place in the hearts of students, faculty, staff, and alumni for 100 years. It’s been home to moments both memorable and ordinary, hilarious conversations, quiet breakfasts, hectic lunches, special events, weddings, dances, funeral receptions, and everything in between. The darkened entrance hallways that give way to soaring ceilings, the sound of the doors opening and closing, the dull roar of voices, the chime of the register, are all part of the fabric of the student experience. So cheers to you, Memorial Dining Hall, and happy birthday.
What did we leave on the table?
A 100-year history in a few pages? We couldn’t include it all! So tell us, what did we miss? What are some of your memories from the dining hall? Any dining hall traditions you’d like to share? Email alumni@stjohnsprep.org to spill the beans.
P.S. When it came to the Milano-Cortina 2026 Olympic and Paralympic Games, SJP’s own Chris Spinello ’07 quite literally put points on the board. Read more about Spinello's role in the biggest athletic event in the world.
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