Archive for the ‘onCollege’ Category

Just Around the Corner: Amorino

Sunday, May 25th, 2025

During a hectic school year and chaotic time, sometimes the best debriefs and stress relief is done by venting with your friends while enjoying a cone of ice cream. My good friend Marlie and I had a much-needed catch up, as her personal life has been quite a story this year. Juggling finals and maintaining a healthy mindset during a tumultuous year is difficult on an empty stomach. She deserved the best desert. Ice cream wouldn’t suffice, but gelato would. I took a brisk walk from my apartment to meet my dear friend at Amorino, known for their beautiful artwork in gelato creations. The homey dessert spot is just around the corner from several college campuses, as they have a variety of locations accessible to students and young professionals alike.

Each flower cone is crafted by the staff from behind the wide display of flavors.

We ordered two handspun milkshakes for sipping on while we swapped stories. Customers are allowed two flavors when creating their custom drink. I opted for salted caramel and hazelnut, while Marlie craved an entirely different taste: lime and basil sorbet. 

“The lime and basil shake had a very strong basil flavor, which was well complimented by the citrus from the lime. I drank the entire thing by the end of our chat,” Marlie stated. She happily drank her beverage, while I grimaced at the thought of her selection of scoops. 

Every individual has their own unique palate. Thankfully, Amorino caters to a wide gamut of tastes. I have a sweet tooth and I often gravitate towards chocolates or sugary menu items. My salted caramel and hazelnut milkshake did not disappoint. The thick consistency was exactly how I wanted, helping retain the drink’s ice-cold temperature. A runny milkshake was not on my list of items to enjoy on a late May day. 

The two of us shared a custom crepe, consisting of any three flavors of our choosing. After much speculation, we selected a simple vanilla, stracciatella, and dulce de leche combination. The teeth-chattering gelatos blended beautifully in each bite, especially with the warmth of the fresh crepe. A generous drizzle of nutella truly sealed the desert.

”I thought the crepe was very filling. It was so fun to pick the flavors all on your own and watch them create it for you,” Marlie happily commented. “I normally don’t eat crepes, but I might moving forward!”

I placed an order for a chocolate cone, not to be confused with the signature cone. My gelato came with a rich chocolate dip at the bottom of the crunchy, golden brown cone. The traditional cone is served with a perfectly intact, hand-selected macaron. Marlie ordered a signature cone with tiramisu, vanilla, coffee, and caramel.

A close-up on my four flavors in this chocolate flower cone.

“The tiramisu wasn’t too strong in its coffee taste. It had smooth flavors and tasted just like the real deal! My vanilla scoop was simple, but not forgettable! The coffee had a rich flavor, which was strong but it didn’t overpower the others. I thought the caramel was not too sweet, not too salty, but just right,” Marlie reflected.

Marlie happily shows off her signature cone.

The gelato cones were created by the talented staff to resemble a flower, which was the most Instagram-esque desert I’ve had in the city. I appreciated the authentic craftsmanship behind each cone made in-house. The deep chocolate, subtlety sweet hazelnut, creamy blueberry cheesecake, and light coconut scoops were each inviting in their own ways. The multitude of flavors in a stunning singular cone is what makes Amorino stand out from other locales.

In my eyes, gelato is a delicacy. Amorino’s aesthetically pleasing charm and special take on the Italian desert was precisely necessary for my afternoon chat with Marlie. I would happily stop by for another four scoops, milkshake, and crepe. Students eager to try the unique flavors and adorable presentation at Amorino are encouraged, as the establishment has partnered with the Campus Clipper to offer a discount when the coupon below and valid student ID are presented.

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Just Around the Corner: Andiamo Pizza

Sunday, May 25th, 2025

One simple Italian eatery I recently encountered with my friend Nadia sits just around the corner from the New York University campus, though they have several locations in close proximity to other college sites. Andiamo Pizza greets its customers with open, tall glass windows and a clean display of varying piping-hot pies. Immediately upon entering the establishment, customers are greeted by amiable and enthusiastic employees standing behind the display of cheesy pizza pies and crispy side dishes. Our eyes began feasting before we had a helping of their traditional Italian platters. 

Nadia and I were immeditaely delighted with the range of appetizers provided by the helpful staff. Lost with which starters would look and taste the best, we recited de guidance from the employees at Andiamo to ensure we selected their freshest and most popular picks. The garlic knots, served with a runny marinara sauce and sprinkled with chunks of basil, arrived first. 

A close look at the buttery garlic knots we quickly devoured.

“Oh! The garlic knots are so  fluffy and buttery. They’re topped with grated parmesan and basil,” Nadia commented. “I enjoyed it best when dipped in delicious marinara sauce.”

The jalepenos poppers followed, which were highly regarded and typically are not found at most pizza establishments. These madeline-shaped fried vegetables were breaded to a golden brown color, served with a marinara sauce and complemented by a gooey American cheese inside. Their packed punches of heat were delectable in my case, though too spicy for Nadia’s preference. She primarily ate the mozerella sticks while we conversed about final exams and upcoming school deadlines.

“The mozzarella sticks had a great cheese pull. I made sure to get it on video because it looked perfect. It was very fun and enough to share!” Nadia raved. 

Nadia’s main course was a large, crispy calzone.

Nadia ordered the cheese calzone, characterized by its crispy shell and surprising size, for her main course. This soft and bready meal was comprised of three cheeses: ricotta, romano, and mozzarella.

“The cheese calzone appeared light and airy, but when I cut it open I was surprised with how much cheese there was,” she evaluated. “The cheese is very stretchy and is a great meal for friends to share.”

I personally picked a classic Philly cheesesteak with the finest imported mozzarella cheese, green bell peppers, and sautéed onions—all sandwiched between a loaf of bread. The bread was perfectly crispy on the outside, soft and chewy on the inside. 

I could hardly finish this generous portion of a Philly cheesesteak.

“I thought the Philly cheese steak was very filling and perfect for students in need of a nice warm meal. Neither of us could finish it!” Nadia exclaimed.

We couldn’t leave the premise until we tried a few slices of pizzas, therefore we each opted for a different style. Nadia described the pepperoni pizza to be of a perfect size with a prominent savory flavor. I noted my margarita pizza to be well-garnished and of a pillowy texture for the dough. The slice is their signature choice with thin crust, topped with their homemade tomato sauce, fresh mozzarella, extra virgin olive oil, oregano, imported parmesan romano, and fresh basil. It was an excellent dinner.

We closed our evening off with the enticing homemade New York style cheesecake. I appreciated the base of graham crackers, as it wasn’t too sweet nor too crumbly. The cheesecake itself was sweet and creamy, though it didn’t stick to my teeth. The paired deep purple syrup, meant for dipping, is a thoughtful addition to this already exquisite dish.

We shared a New York style slice of cheesecake with sweet syrup for dipping.

For students who find their local pizzeria underwhelming, Nadia and I suggest taking a short trip to Andiamo Pizza for their sandwiches, calzones, and superb slices. The eatery has partnered with the Campus Clipper to offer students a discount when they present the coupon below along with their valid student ID.

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Just Around the Corner: Eva’s X Cinco de Mayo (Eva’s Kitchen)

Monday, May 12th, 2025

There is one particular dish I often find myself craving after a tumultuous week, or when I need a serious mood-booster: birria tacos. I often travel to visit my friends at Penn State, Georgia Tech, and the University of Maryland. Every college has a designated spot where students seek out cheesy birria tacos and consumé, yet I had not found my own local spot until recently. My friend Paolo and I visited Eva’s Kitchen—as it is labeled on Apple Maps—a small eatery established to promote real ingredients and real food for its customers. The establishment, also known as Eva’s X Cinco de Mayo, is one of many locations, though the site I visited was just around the corner from New York University. 

The chilled horchata beverage was simply sweet!

The eager staff suggested we try their specialty beverages, made in-house. We practically chugged two large, chilled horchatas. This semi-sweet drink is typically a combination of rice, vanilla, and cinnamon, which makes it a staple for any savory meal. The front display showcased an assortment of desserts to pair with their drinks, such as the protein brownies, protein carrot mini muffins, vegan protein cookies, and regular carrot cake.

Our first platter for the evening was the Mexican Chipotle Plate, composed of grilled steak, chopped onions, Mexican rice, black beans, guacamole, cilantro, pico de gallo with chipotle sauce. This heavy meal was served with tortillas on side, truly making it worth every dollar spent.

Paolo devoured the Chipotle platter before I could take a good picture.

”They are very generous with the overall portions, but surprisingly extremely generous with the steak. It was spicy and savory, and the sauce on top had a nice kick. Each bite was loaded and exploding with flavor,” Paolo noted.

My main entree was the chicken enchiladas on green sauce with rice, black beans, sour cream, tomatoes, onions and lettuce. Although a little messy to work with, this dish was exceptional. I enjoyed the mixture of textures, ranging from the soft beans, the fresh and crunchy vegetables, the heaping pile of light sour cream, and the juicy, tender chicken.

The corn-tortilla nacho chips had a conglomerate of ingredients, like melted muenster cheese, a large dollop of soviet cream, diced tomatoes, sliced jalapeños, black beans, and powder cheese. These were incredibly filling and delicious throughout. Sometimes nachos from other eateries get soggy, but we ate these quickly and the chips retained their crunchy texture.

We squeezed lime onto the birria tacos for an extra hint of flavor, though the tacos didn’t even need it.

“The chips were nicely seasoned like chipotle chips! There were lots of delicious toppings and overall very filling. I would say this is a safe option for everyone to try, even for picky eaters,” Paolo reviewed, as he finished the layers of nachos.

But the star of the evening was the birria tacos, which were incredibly rewarding after my long day at the United Nations. My fellowship with my school’s disarmament institute was mentally difficult. Indulging in hot, toasted, cheesy tacos, oozing with juice and seasoning, was exactly how I needed to end the long day.

“The tacos were crispy on the outside and the meat was soft and tender. The consumé was delicious and paired perfectly,” Paolo commented. “I don’t think I left an ounce of it left. I drank it almost like soup.”

Although Cinco de Mayo has passed, Eva’s Kitchen serves food year-round, best recognized for their horchata and birria. Paolo and I highly recommend visiting for affordable, spiced entrees and loaded nachos. For students hoping to try their wide selection of food, the restaurant has agreed to partner with the Campus Clipper to offer students a discount when they present the coupon below and a valid student ID.

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Just Around the Corner: Third Avenue Barber Club

Monday, April 28th, 2025

Aidann Gia Bacolodan, Pace University

The Campus Clipper invites students to step into a third space characterized by eclectic music—sung in a range of different languages—and the chatter from businessmen and schoolboys alike. Boris, the owner, wears black latex gloves as he works and tends to his clients. I brought my friend Pasha in, as he needed some refinement to his aesthetics before his fraternity formal. He described the state of his hair as somewhere in-between an overgrown mullet and a shag. Situated just around the corner from Baruch, Third Avenue Barber Club is known for its premium walk-in and membership services.

A look at Pasha’s hair before Boris stepped in.

Barber shops, in recent years, have changed. They were once length-specific, but in a changing world, barbers need to know how to cut longer hair. Boris keeps several mannequins to practice on in the back of his shop, in order to perfect his craft after taking a course on longer hair. He hopes to shift his business model towards offering clients membership, though he is refraining from closing off walk-ins, as he hopes to remain accessible. 

Boris provided an analysis of Pasha’s hair, woven throughout his stories and anecdotes. He noted where my friend’s split ends were as he spritzed water across his locks. 

“He was incredibly friendly and prioritized understanding exactly what I wanted from my haircut. When I was unsure about certain parts, he took the time to figure out and understand what would suit me best,” Pasha took note.

A smiling Pasha in the process of his haircut!

Boris, the manager, had to close his first barbershop after eight years, but reopened a shop recently in the Gramercy district of Manhattan. As I observed his skillful craft for the afternoon, it became evident that he was extremely knowledgeable in the world of hair.

”While barbers’ expertise lies in shorter cuts, Boris showed exemplary detail when cutting longer hair,” my friend commented. “He took great care in pinning my hair in such a way that he could cut in proper layers while keeping my scalp comfortable.”

Pasha started with an overgrown shag, which was refined to a neater mullet with layers and cleaner bangs. I could actually see his face after the precise haircut executed by the barber.

”In my experience, a lot of stylists/barbers ask for what style you want, do the entire haircut, and then ask if it’s to your liking when it’s too late to make major adjustments,” Pasha reflected. “Boris avoided this by checking in with my opinion at every major step, which not only ensured that I got the cut I wanted, but also made me a lot more comfortable in the barber’s chair.”

A close up of Pasha’s cleaned-up and healthy luscious locks and layers.

Third Avenue Barber Club is a quaint establishment for walk-in and reserved haircuts. With membership services offering unlimited haircuts and unlimited skin fades, the shop provides customers with a range of choice and selection when paying for their luxurious services. Thankfully, the business has partnered with the Campus Clipper for a student discount when clients present their valid student ID and coupon below.

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Just Around the Corner: Buffalo Wild Wings

Monday, April 14th, 2025

Aidann Gia Bacolodan, Pace University

Every American has seen their ads when watching football on the television or on billboards during road trips. They’re Buffalo Wild Wings! This nationally famous establishment is known for the wide range of flavors they offer for their traditional wings, perfect for a meal after a long night out from bar-hopping or essential for a tailgate before the big game. Just around the corner from New York University, a Buffalo Wild Wings Go location serves customers everyday, even into deeper hours for those late-night snackers. 

The interior of the Buffalo Wild Wings Go location on First Avenue.

Amanda, one of my good friends, and I were craving wings terribly, which inevitably brought us to the closest Buffalo Wild Wings. Neither of us had eaten that afternoon. We were two famished college students eagerly pouring over the extensive menu. Pleased to be eating food outside of our dining hall, we selected an abundance of entrees and appetizers to stuff our faces for lunch. 

For starters, we had two servings of french fries and a generous helping of fried pickles. Amanda and I fought over the latter: the juicy and bittersweet pickle slices were coated in a light breading, complemented by a tangy, slightly spicy dipping sauce. As for the fries, these very thin potato slices were plentiful in amount and seasoned well with salt and pepper. We chose to add a salt and vinegar dry rub for extra seasoning, though the fries had plenty of flavor by themselves.

Our fried pickles and french fries for starters.

“The fried pickles were an amazing appetizer. Just so nice and crispy, with a good ratio of breading to pickle!” Amanda commented. “Plus, you can’t go wrong with fries. They were a good portion size, and honestly some of the best restaurant fries I’ve had.”

The two of us shared several entrees: six piece wings with lemon pepper sauce, six piece wings with medium sauce, six piece wings with spicy garlic sauce, a buffalo ranch chicken wrap, and an all american burger.

We began with the monstrous, double-patty, classic burger. The ground beef makes for a greasy, but delicious burger, especially sandwiched in between two brioche buns. The burger showcases a heaping amount of American cheese, tomatoes, pickles, lettuce, and mayonnaise. It is a classic staple in fast food done right.

“Although it was messy because of the mayo, it was amazing for me personally because of the piles of pickles and lettuce. The bun is delicious and it is truly a huge burger,” she noted.

Amanda tried the buffalo wrap and gave verbal approval of the entree. She noted an abundance of cheese and a proportionate amount of chicken inside. 

Our three types of wings, with the lemon pepper on top.

“This actually used to be my go to dinner at Buffalo Wild Wings, before I liked wings on the bone!”

Still hot within their cardboard packaging, Amanda and I practically salivated once the wings arrived. The spicy garlic and medium were fairly similar in taste, a detail that did not diminish their deliciousness! Both were of mild heat and pungent flavor. I enjoyed every tender bite and would love to try the traditional bone in-wing for these classics. My personal favorite was the lemon pepper, though I suppose it was Amanda’s as well. We fought over the remaining few pieces and decided to have our own orders the next time we returned. 

Amanda is seen here happily taking photos of our half-devoured lunch together.

If we were to suggest two main takeaways, Amanda and I would recommend students try the fried pickles for a starter, followed by the delectable traditional wings with lemon pepper sauce. We washed down our afternoon meal with fountain drinks, primarily consisting of Diet Pepsi and Pepsi Zero Sugar. Thankfully, Buffalo Wild Wings on First Ave has offered to give students a 15% discount when they present the coupon below and their valid student ID.

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The Mental Health Benefits of Being a Girl’s Girl

Thursday, March 20th, 2025

A few months ago, I wrote about how women perpetuating the patriarchy was taking a toll on me (as if it were new information). I was frustrated by the way I was being objectified by men and women alike, belittled and dumbed down into something along the lines of a rom-com side character scripted by Richard Curtis. I have lived long enough to know that when that happens, someone is simply projecting their own insecurities, but by god is it still so incredibly annoying. 

The truth is I don’t blame women, or men for that matter, for being insecure. The pressures we face today are unimaginable, and the standard of beauty and overall being is simply unattainable. If you’re not living off brand deals and traveling the world, are you really living? If you don’t have abs like Glen Powell, what kind of girl even wants you? And if you aren’t on the list of Forbes 30 Under 30, have you even found a purpose in life? It’s absurd what we compare ourselves to rather than appreciate all we’ve done. 

Societal pressure has left us all insecure at one moment or another, and it’s nothing to be ashamed of. The point is how we handle that insecurity of ours. Maybe you’re insecure about your body type because the world has told you it doesn’t compare to Charlie’s Angels, but does it really make you feel better to comment “Jeez, put on some meat” under an influencer’s bikini pic? I may not blame anyone for feeling like they don’t measure up from time to time, but I will 100% blame women for putting other women down just to feel good about themselves.

According to Her Campus, “A recent social media phenomenon, the term ‘girl’s girl’ is used to describe women who support other women through every aspect of their lives, and not just the women directly in their lives either.” To be a girl’s girl takes active work. It involves dismantling the competitiveness and insecurities society has propelled onto us, which can be incredibly difficult when it comes to things we’ve been taught all our lives. 

My mom: the ultimate girl’s girl

If you’ve been so fortunate as to have primarily healthy female friendships all your life, you may think to yourself, “Well, I know a lot of girl’s girls, and I thought most girls were girl’s girls, so just how many aren’t?” You’ll be interested to find that someone calls a woman a ‘slut’ or ‘whore’ on X (formerly Twitter) almost 10,000 times per day, and half of those comments are from women, a 2016 Washington Post study stated. More interestingly, The Workplace Bullying Institute found women bully other women up to 80% of the time. And if it couldn’t get worse, a 2020 study by the United Nations found that about 90% of men AND women “hold some sort of bias against women, providing new clues to the invisible barriers women face in achieving equality, and a potential path forward to shattering the Glass Ceiling.” The truth is, the world needs a LOT more actual girl’s girls, not just performances.

It’s important for us as women to remember that being a girl’s girl extends far beyond just watching another girl’s drink at the bar. It’s in the way we speak to each other, the way we act with each other, and the way we stand up for one another. It’s in the way we stop ourselves from falling into sexist rhetoric, from using gender as an insult, from objectifying each other more than we applaud one another. Like the scene from Mean Girls, I’m sure we could all raise our hands and admit we’ve said things we regret about another girl. You’d think, though, that once we reach Ms. Norbury’s age at the latest, all the weird ‘girl-on-girl crime’ would just… fizzle out? 

In our 20s, it seems to just take on more forms. A random back-handed compliment from a friend here, an insulting up-and-down glance from a stranger there, A humiliation fetish disguised as a joke everywhere! Not to mention, it’s SO second-hand embarrassing for me and for everyone I tell afterward (Yes, I will absolutely gossip about the hurtful thing you said to me. It’s my way of coping). You should see the grimaces and furrowed brows that glide over everyone’s faces, the cringes and widened eyes that follow suit, and the “Um wtf!” texts that fly in like clockwork. If non-girl’s girls knew they came off this way, would they change their ways, like Regina George? Or would they still play victim, siding with misogynists, calling women hormonal b-words? I’d like to think they can still be saved.

Tally: another ultimate girl’s girl

If we support one another, uplift one another, and stand up for one another, it won’t only make us better people, but actually make us feel better, too. A study from the National Institute of Health states, “Friendships among women can provide critical social resources and promote overall wellness, feelings of self-worth, and empowerment. Findings from studies that examine these relationships among women indicate that the quality of friendship support is more important than the mere number. Supportive friendships, which are characterized by intimacy, nurturance, loyalty, and prosocial behaviors, are associated with heightened psychological and physical well-being.” 

Being a supportive girl’s girl is so important, especially in a world that has always been and still is against women. Uplifting other women creates a sense of community, which means we’ll have more people to hear us out and learn from in times of need. Hyping up our friends and strangers also shifts our mindset away from toxic comparison, because life is hard enough without mentally competing in a game no one actually wins. Plus, acts of kindness release feel-good hormones, so we’re not just being nice—we’re chemically hacking our own brains into happiness. At the end of the day, why make enemies out of the very people who could be your biggest allies?

“I love my husband, but it is nothing like a conversation with a woman who understands you. I grow so much from those conversations.” – Beyonce

Boston Students! Get free chips and salsa at Chivo Taqueria in Cambridge!

Brenna Sheets is a graduate student in Emerson College’s Writing and Publishing M.A. program. Her hobbies include going on long walks, watching bad television, reading, and writing.

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Just Around the Corner: Kyuramen

Thursday, March 20th, 2025

Aidann Gia Bacolodan, Pace University

Finding high quality and reasonably priced Asian food in New York City can be a difficult task. Sometimes, it can be a hassle to venture all the way to Flushing. Other times, greasy Chinatown dishes are not the type of meal I crave. A freshly made, sit-down dinner with a friend is one of my ideal ways of winding down after a rough day of applying to scholarships and sending emails. I am always looking for new restaurants that serve Asian cuisine, and my good friend Marilisa came with me to try Kyuramen, located just around the corner from New York University. 

Pictured here is the bar seating available for customers.

Our hostess sat us in a wooden booth with a thin privacy curtain separating us from bustling waiters, chatty families, and clinking dishes. Marilisa and I both ordered Thai iced teas, notable for their sweet, spiced flavor and unique apricot color. A platter of takoyaki arrived swiftly, decorated with a drizzle of a deep-brown glaze and mounds of salty bonito flakes. These deep fried pancake balls were stuffed with piping hot octopus, harmoniously creating an appetizer that melts in the mouth. 

Marilisa and I ordered two iced Thai teas to drink.

“For the octopus balls, they’re sweet with a slight crunch,” Marilisa reviewed. “I thought they were really creamy and smooth inside!”

Five skewers, composed of various mouthwatering ingredients, enticed us the moment they were set on the table. Each has their own distinct flavor and texture, like the pork belly piece, which was juicy, greasy, and fatty. It was my favorite from the shareable dish, with the tender and moist beef skewer as a close second. Marilisa found the scallops to be delicate, though thoroughly enjoyed them, while the zucchini was soft, squeaky, and seasoned.

Our shareables set out in a fancy display.

A honeycomb-shaped ceramic dish, set on an oak platform, sat at the edge of our table. Each section was composed of different mini-appetizers, spanning from classic options, like shrimp tempura, to more obscure bites, like a spicy chashu salad ball. A chili garlic seasoning on the portion of edamame is a perfect snack in between the abundant, potent flavors of the other sides.

“I found the unagi eel to be very rich. The lobster and pork ball was crunchy and spicy inside. I liked the refreshing lobster topping,” Marilisa reflected.

She had ordered a rice burger for her entree, describing the teriyaki beef to be traditional and the slight saltiness in the rice to be pleasurable. I selected omurice, a Japanese dish made with a runny omelette placed over a bed of rice. The waitress sliced open the fried, yet runny egg and poured a curry mixture over my main course. It was a beautiful presentation, equivalent to the simple and delicious character behind the meal.

Our wide array of food to be consumed within a private wooden booth.

To tame our heightened senses from the saltiness and spice derived from the majority of the previous dishes, Marilisa and I selected three desserts: a matcha tiramisu, a lychee jelly pudding, and a slice of matcha crepe cake.

”The matcha tiramisu was creamy and smooth, with a heavier flavor of the custard over the matcha. The jelly had these really pretty edible flowers. It was super sweet, almost candy-like in flavor,” she observed. 

I personally loved the tiramisu more than any other, as I am not a fan of espresso. The dish was not overly moist or soaked in flavor, like many found at sit-down eateries and locales. 

“The matcha crepe cake had beautiful, textured, clean layers,” Marilisa said. “There was a smooth filling between layers with a strong, earthy matcha flavor.”

From top to bottom are the desserts we selected: the matcha tiramisu, a slice of matcha crepe cake, and the small bowl of lychee jelly.

The rich, matcha crepe cake paired well with the thick custard found in the tiramisu, as they balanced out one another’s flavors. The desserts were beautifully presented with their complementary colors of a pastel pink in the lychee jelly and the sage green elements evident in the two other dishes.

“Kyuramen has a very cozy environment and lots of options! A pretty unique spot. Lots of rich flavors and variety!” Marilisa concluded.

I found the Asian establishment to be an excellent choice for a pleasant, semi-formal dinner with friends or family. The food was impeccable, authentic, and quick, while the atmosphere varies depending on where individuals are seated. The main room holds a relaxed, talkative environment, while the private booths allow for more intimate conversations and focus on the food itself. My personal favorites were the curry omurice and the assorted honeycomb platter, two platters not commonly found at other restaurants. For students looking to try Kyuramen, Campus Clipper is offering a coupon for 10% off when presented with a valid student ID.

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Just Around the Corner: Cantiere Hambirreria

Tuesday, February 18th, 2025

After a week of studying for my College Board CLEP exam and passing, I needed to treat myself to a heavy meal once I received my scores. Upon figuring out a dinner place, I discovered an ambient Italian restaurant just around the corner from New York University. My friend, Amanda, and I indulged in a three course meal at their only establishment in the country. Thursday night wasn’t terribly busy, though the gentle chatter around us and up-beat music infused our environment with an energetic night.

The rustic interior of Cantiere.

”From the moment I walked in, I was amazed by the ambiance that was created here. the lights and decor were so fun and stylish, and really added to my entire dining experience,” Amanda noted.

The focaccia bread, topped with mozzarella and cured meats.

We started the night with the most Instagrammable appetizer I’ve ever had: the betoniera dell’ operaio, a bread bowl of rustic apulian dough flooded with tomato sauce and a side of traditional meatball. The mariana sauce was seasoned well with basil and shaved parmesan, pairing well with crunchy, high quality bread that was satisfying to rip and imported from Italy. The moist, juicy meatballs were also dusted with parmesan. Our second appetizer was the crudo focaccia, consisting of chewy, sweet bread, topped with cured meat, fresh arugula, mozzarella, a salty-sweet balsamic glaze, and deep-red cherry tomatoes. Both dishes set the bar high for our expectations regarding the rest of our night. Cantiere—meaning construction site or worksite in Italian—did not disappoint. 

Our first appetizer of the night, big enough for two or three people.

The campano burger, oozing with mozzarella, prime beef, and pistachio pesto, was Amanda’s choice for her entree. My pugliese burger also had exceptional prime beef, but with smoked burrata, sweet Italian capocollo, pan-fried tomatoes, and extra virgin olive oil. Our main courses had glossy smooth brioche buns with branded fire stamps, showcasing the establishment’s signature “C” in a lavish typeface. Served with a side of salted, crispy french fries on a wooden platter, the Italian-American style burgers were bigger than our mouths could fit.

The grand displays of our burgers, fries, and appetizers.

Amanda described our tiramisu dessert as “homemade goodness” which was not too heavy on the espresso flavor and had “delicious handmade cream, crispy ladyfingers, and such a fun presentation” considering it was served in a real silver moka pot. Our personal favorites of the evening were the beautiful displays of focaccia and the burgers, washed down with fancy glass bottles of Coca-Cola. 

The establishment’s proud, classic tiramisu served in a moka pot.

“I loved my entire experience with Cantiere. The rustic and chic interior—amazing food made for an amazing night out for dinner!” she reviewed.

Cantiere was truly a perfect spot for the end of a long week for two students in need of a hearty, mouthwatering, succulent meal. The overall environment, characterized by warm lighting and entertaining music, made it a great dinner place for friends or family. The Italian burger joint has teamed up with the Campus Clipper to give students 20% off when they show their valid student ID. 

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Just Around the Corner: Colomba Cafe and Bakery

Saturday, February 15th, 2025

In between my classes, I wandered into Colomba for a quick and filling brunch—which is exactly what I got. This small business, situated not far from the New York University string of buildings in Greenwich Village, serves a variety of pastries and sandwiches to customers, alongside their unique menu of beverages. Ranging from drip coffee made from La Colombe’s beans, to lesser known flavors, like their limited edition, bright-purple taro latte. All students can find their cup of tea here, especially when the baristas are more than happy to help and have a high-spirited chat over the counter. Colomba Cafe and Bakery is just right when one needs to unwind, curl up in a chair, with a hot chocolate and a book, or if they’re running late for class and are seeking a quick bite.

A look into Colomba’s simple, welcoming environment.

Inside the quaint establishment were a few tables and chairs, some more eclectic in color and material than others. Their cliente ranged from hungry, on-campus college students to business professional regulars. Many of them have built a rapport with the baristas, engaging in continued small-talk about their studies, friends, and complicated little lives. It was a wonderful communal space to sit in, even if it’s just to watch others socialize and smile. One of the baristas, Garrett, helped me for the majority of my late breakfast. He seemed to know many of those standing in line, hopeful for their daily pick-me-up in the form of espresso and milk. 

I started with two drinks: an iced taro latte and a hot chocolate, both with oat milk. The taro drink was a deep, royal purple, which was initially unsweetened, but fixed with the simple syrup provided at the self-serve counter. It was unlike any latte I’ve had previously. It was unlike ube, but definitely resembles an authentic, earthy, taro taste. Meanwhile, the hot chocolate was warm enough to drink—not scalding hot to the point where I burn my tongue and all food is ruined for the day, which often happens at other cafes in the city. This cocoa was not overly rich, sweet, or heavy. It was just enough for a sugary start to my day, with a layer of foamy and frothy goodness sitting atop. 

Garrett recommended the “parm sandwich” and breakfast croissant with ham and cheese for my meal, to which I indulged in. It was toasted for me and served on coffee-brown cardstock trays, lined with vibrant, yellow paper. The sandwich consisted mostly of a thick bed of arugula between two pieces of thick, chewy, white bread. Thick slices of mozzarella, prosciutto, and tomato fit perfectly into my breakfast, with a generous helping of olive oil slathered onto the classic baguette. The flakey, buttery croissant paired nicely with the salty, gooey yolk of my overeasy egg. The ham was a necessary and filling addition of protein. I was just able to order two desserts before taking off for my international relations class. 

My spread of delicious goods for the morning.

A little golden brown teddy bear stared at me through the display case, with chocolate decals in the form of a smiley face and buttons. I had to have one—so, I did! The madeleine-like treat has crispy edges and a moist, sponge cake texture. It was slightly sweet, unlike the black and white cookie I ordered. This dessert was much larger, which made it worth the price. The white frosting had a lemon flavor. The dried dark chocolate was velvety and sickly sweet. I enjoyed the cookie itself: dense, yet still airy and soft texture. Out of all the different delectables I sampled, I favored the teddy bear and hot chocolate the most.

The little golden brown bear that caught my eye.

Colomba Cafe and Bakery is a notable stop for university students within the area if they need a coffee to-go, or a wide selection of baked goods for a chat with a friend. Papa Pascel—the owner’s name. according to Garrett—had partnered with the Campus Clipper to give students 20% off their purchase with the coupon below and their valid student ID.


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Just Around the Corner: Kalye

Tuesday, February 4th, 2025

Aidann Gia, Pace University

I moved to the United States at eighteen months old from an urbanized, mountainous city named Baguio, located on the largest island in the Philippines. I’ve resided just north of Annapolis, Maryland since, attending mostly predominantly white institutions. I am currently a senior at Pace University, surrounded by peers with skin tones that do not resemble mine and cultural experiences that do not align with my own. To be surrounded by individuals that understand the same language, feel music that resonates with my collectivist values, and eat foods that resemble common suppers at grandma’s. Finding Filipino cuisine isn’t terribly difficult, as Little Manila in Queens flourishes and the Jollibee franchise grows throughout the city. These spots, however, lack the essence of fine dining and occurence of basking in all the senses a meal can offer. The elements I deemed necessary for an optimal dinner as a homesick first-gen college student were all found in Kalye, an Asian owned establishment within walking distance of my college campus. 

The dimly lit interior of Kalye, with projections of old Filipino films and small gilded table lamps.

Kimi, my close friend, ventured with me to try out their selection after our last class. She identifies as Chinese American, with some rudimentary knowledge and cultural appreciation for Filipino foods, but was ecstatic when I invited her to dinner.

“The space was very cozy and homey. The lighting was not harsh, which I loved. They were playing Filipino movies on a projector in the back which added a unique touch to the vibe of the restaurant,” Kimi noted. 

Although just a small touch, the restaurant presenting old films with movie stars of bronze complexion and jet black hair elicited an indescribable euphoria within my body. Modern gilded lamps illuminated the dining space, cascaded an ambient glow throughout the room. The walls exhibited drawings of caricatures and quotes written in Tagalog, strewn across the entire establishment. We settled in quickly and found the menu to immediately entice us. 

To start, we placed an order for two drinks. An ube-horchata mocktail was served with a smoking cinnamon stick, placed delicately between ice cubes. The drink was heavy on the ube and left a thin film covering my tongue in the sweetness of the ube yam. The Darna cocktail encapsulated a mix of tequila, mezcal, guava, agave, aperol, lime, thai chili, club soda, and glitter stars. Both had a gorgeous, vibrant-colored presentation. 

Our Darna cocktail and ube-horchata mocktail.

We selected two appetizers: a traditional platter of pork lumpia and bowl of laaing. Lumpia is essentially crispy spring rolls stuffed with minced garlic and a sweet pork filling. The six pieces and complementary sweet chili sauce served were the staples of the evening. This bowl of laaing was comprised of dried taro leaves and coconut milk to create a dip for the side of pita chips. 

”The laaing with chips was so addictive. I couldn’t stop eating it. The salty chips with savory dip and spicy chili is a great combo,” Kimi raved. “The lemon adds to its very unique flavor. The coconut taste was delicious.”

The laaing with chips (left) and pork lumpia (right).

For our main courses, Kimi ordered the mushroom sisig, a vegetarian take on the Filipino classic pork sisig. An assortment of diced mushrooms and a mix of chickpeas was placed on our table, alongside a large scoop of plain rice, as the intensity of onions and peppers did not subside quickly. 

Kimi took notes, “The mushrooms were well-cooked and not overly chewy. It’s a very savory fish.”

To my surprise, family-sized lechon was on the dinner menu. Of all Filipino dishes in existence, this was my favorite. It is served at every thanksgiving my family hosts, with elated cousins, aunts, uncles, and godparents devouring handfuls of rice and pork, with banana leaves replacing typical ceramic dinnerware. A wave of an unfamiliar emotion came over me as it was brought out on a woven plate. The incredibly fatty, tender, juicy chunks of pork melted in my mouth, perfected by the sweetness of mang tomas, a thick, brown sauce made especially for lechon. 

The beautiful displays of mushroom sisig and pork lechon.

Our last dishes were a portion of ube ice cream and a mango float. The smooth bright-purple ice cream was topped with little slivers of white jelly and a sea-salt taste. I preferred this dessert, while Kimi favored the mango float. Frozen mango slices, sandwiched between two layers of mango ice cream, sat on a base of graham crackers in this final dish. To the side was a dash of cherry compote, a pleasant surprise for my evening companion. 

A seemingly petite portion of Kalye’s mango float.

“Around 7:30 they started having live music which elevated my dining experience and made the space more fun. The waitress was very informed when asked questions on the menu and the service was quick,” she reviewed. “Overall my experience was very positive and I’d love to go back for one of their Sunday drag brunches.”

I had two major takeaways from the night: a.) this small hidden gem of a restaurant can be one of the safe havens that I can look to when I am in need of familiar language, food, and faces b.) the restaurant was filled with people of all ethnic backgrounds and was enjoyable for anyone who was willing to try new foods, music, and atmosphere. Thankfully, Kalye (Rivington St.) has partnered with Campus Clipper to give students 20% off when they show their valid student ID and the coupon below.

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