The outpost of Lime Leaf located at 108th Street and Broadway has closed its doors forever. My Upper West reports that the 72nd Street and Broadway location remains open for business. Continue reading
Monthly Archives: January 2011
Marc P., Princeton University
Although it is located a short drive (or a very long walk) from Princeton’s campus, Elements is well worth the mini trek down Bayard Lane, also known as County Road 533 on Google Maps. With a self-described “focus on locally-grown, sustainable products” and a comfortable yet fairly formal dining room, the restaurant seems intent on breaking down the notion that New Jersey is the state of Snooki and ethylene plants. Continue reading
As you may have noticed, Tour de Hamdel has been on hiatus for the last few months. Not to reveal my secret routines, but I used to eat Hamdel every Tuesday after my run, but then I hurt my leg and my routine changed—it wasn’t Hamdel, it was me. Now, however, I intend to resume the Tour de Hamdel in full force. For a refresher course on this illustrious Columbia tradition, click here.
Sometime in November, or maybe it was late October—time tends to run together when tracking the etiology of deli sandwiches—Hamdel debuted a new named sandwich, the Betsy. Although I could have simply asked the Hamdel cooks after whom they named the sandwich, I prefer to speculate on this individual’s identity. Sadly, the Betsy tastes terrible. I imagine that its namesake is a perfectly dreadful person, though in all fairness, maybe the Hamdel cooks just secretly loathed her. The sandwich consists of chicken cutlet, avocado, and cheddar cheese, a banal, tepid combination. Continue reading
Nathan S., Macalester College
Nestled between two other notable restaurants just west of Macalester College on Grand Avenue lies a fairly new and unknown deli restaurant by the name of Grand Sandwich. It was started last year by Daniel Esrig, a recent economics and geography double major graduate at Macalester, who wanted to “fill a niche” in the neighborhood, which previously lacked a deli. As a result, his deli serves up all types of sandwiches, toasted subs, and paninis made with high quality and unique ingredients.
Ronit P., Purdue University
Named after the gutsy aviatrix Amelia Earhart, Earhart dining court is located at the center of all the south campus residence halls. The court regularly attracts flocks of students due to its proximity to the residence hall and eclectic variety of food. Continue reading
Zach B., Yale University
Looking for Thai food in New Haven, a student will find many options that are all very similar to each other. So a trip to Bangkok Gardens, a small restaurant on York and Chapel, seems random and out of the way. In fact, the only attraction I originally feel towards Bangkok Gardens is its glass walled dining room. At lunchtime, sunlight streams through the glass and lights up a room that would be ordinarily be dour and sparsely decorated, but the sparkling natural light awakens the space, and I immediately feel at home. (Pictures after the jump)
With a bunch of nearly rotting bananas crowding kitchen counter space, my parents suggested that I turn them into ice cream. No cream and too few eggs in the refrigerator dictated my recipe choice: a “Philadelphia style” ice cream, a custardless canvas for fragrant fruit. Unfortunately, the paucity of fat in this recipe resulted in clunky ice crystals and a coarse texture. When mistakes happen in the kitchen, however, the end result can exceed original expectations. Light and refreshing, the granité texture of the ice cream cut through a heavy venison-oriented dinner. As the banana’s luxurious perfume evaporated on the tongue, dessert seemed to last for a tropical eternity. Continue reading
In which the venison adventure continues:
After consuming close to my body weight in deer steaks, I still had two-and-a-half pounds of venison. As a chili enthusiast (click here for my pulled chicken chili recipe), I imagined gallons of gurgling deer chili, overflowing pots of spicy beans, flaming cauldrons filled with deer flesh dissolving into ambrosia. Unfortunately, my pantry lacked a few chili staples, in particular certain (necessary) tomato products. Improvisation!
On Monday night, I received a package wrapped in brown paper and stuffed with deer steaks. Kindly referred to as “venison” in more genteel dining establishments, deer is a lean, gamey meat with a rough reputation. Considered tough, funky, and brutal—Bambi’s mom for dinner, anyone?—venison deserves a spirited taste from grossed-out and timid diners. Although nearly all restaurants in the United States serve farm-raised venison, my venison once roamed the woods of Missouri, at least until its fateful meeting with an arrow. Butchered into neat steaks and delivered from a friend’s freezer to my table, deer like this can’t be had in New York City. The odor emanating from the dark purple steaks clouded the kitchen, worthy of a Parliament-Funkadelic concert. Following an extended marinade and some hesitation—”what part of the animal is this anyway. . .”—into the frying pan went the steaks, then into a silky prosciutto pajama top, and finally, the oven. Tender, mild (with a dash of liver), and gentle on the stomach, medium rare deer steaks taste nothing like Bambi’s mom. Continue reading
Zach B., Yale University
Pie baking can be a fussy activity, all about ratios of fat to flour and sugar to fruit. Even the slightest variation in technique can result in a less than satisfactory pastry. As a result, baking a pie requires a scientific attitude, constantly tweaking variables to find the combination that results in the closest approximation to the perfect pie. (Pictures after the jump)