If you’re headed to the Coliseum this season and bacon-wrapped hot dogs aren’t your idea of lunch, walk over to The Lab, USC’s newest culinary experiment. Designed by AC Martin, the restaurant looks like a trendy science lab. CIA graduate, Thomas Moran, created a menu which fuses traditional pub fare with gourmet style. Appetizers range from artichoke fritters and chipotle dip to onion rings and raspberry ketchup. The grilled salmon entrée is delicious. Don’t miss the Angus sliders. The beers such as Trojan Blonde and Stella Artois are served in beakers, not pint glasses. The wine list is accessible and includes many half-bottles. If you’re not wearing cardinal or gold, I suggest arriving early; competition for seats is as fierce as the football.