 ernard Sbisa Hall embodies both the dedication of the man for
whom it was named and the "never say die" spirit of the
tiny Agricultural and Mechanical College of Texas.
Constructed in only 150 days at a cost of $112,529, Sbisa Hall
opened in 1913 to replace the "Old Mess Hall" which had burned
nearly two years earlier on November 11, 1911 (see The Texas
Aggie, October 1995). IN the interim the cadets used a
temporary wooden structure they had built themselves.
The modern facility, for the time of its construction,
was named for Bernard Sbisa (correctly pronounced Speez-uh) who
came to Texas A&M in 1878 as chief steward and quickly gained
a reputation as a culinary genius on a grand scale (see The
Texas Aggie, November 1995).
Sbisa Hall had the distinction of being
privately financed because, at the time, the State of Texas could
not fund the building. Friendly banks, wealthy citizens and former
students guaranteed the payment of deficiency warrants on both
Sbisa Hall and the Academic Building. Much of the credit for
the funding of these two building goes to Edward B. Cushing, class
of 1880, whose reputation and willingness to put his own capital
at risk instilled confidence in investors. In fact, the loan
was oversubscribed.
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The buildings, of semi-classical design,
were of re-enforced concrete and touted as "absolute
fireproof" to prevent a reoccurrence of the disastrous fires
that had destroyed their predecessors. The architecture is,
except for its size, not particularly remarkable when compared to
other campus structures. A heavy central pediment, supported
by three Doric columns on each corner, marks the main
entrance. Secondary entrances on either side were framed by
smaller pediments supported by single columns.
Unfortunately, the floor slab was poured directly over fill earth,
causing numerous costly structural problems in later years.
When its doors opened on September 20, 1913, it
was hailed as having the "largest unobstructed dining room in
the world." There were three principal dining
rooms. The largest measured 75 by 250 feet or nearly
one-half acre. The two smaller ones were 80 by 100 feet and
55 by 80 feet. It permitted the feeding f the entire cadet
corps at one sitting. Sbisa served as the principle dining
facility until the construction of A. W. Duncan Hall in
1939.
Over the years, Sbisa hall has evolved to
meet the changes of time and culture. During many of the
early years, Sbisa's maple floors and high, pressed-metal ceilings
welcomed fancy dinners, dances and formal balls. Famous big
bands and the ever popular Aggieland Orchestra turned Sbisa into
an enormous ballroom. Before the construction of the
Memorial Student Center in 1951, Sbisa Hall was the center of
large social events on the campus.
Over the years Sbisa Hall has undergone
numerous additions, refurbishment and remodeling. In 1926 a
wing was added to the back of the building. By 1962 Sbisa
had a dining area of 42,000 square feet. Air-conditioning
was added in 1965. Family style dining gave way to cafeteria
lines and trays and "fast food" lines were added in 1974
to meet student demands for more variety. Today even more renovation
is underway that will enable many future generations of Aggies to
eat at "Mr. Sbisa's table."
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