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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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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: Ole and Steen

Wednesday, March 19th, 2025

Aidann Gia Bacolodan, Pace University

Ole and Steen is a bakery and cafe chain with locations around Manhattan. I spent my Wednesday morning at their Union Square location to review their assorted lunch teams, desserts, and handcrafted drinks. Nestled among NYU buildings, bustling shops, and grocery stores, Ole and Steen is an excellent space to settle into after classes and errands. 

To my left, two businessmen conversate over a startup company with a variety of packaged Danish pastries. To my right, a university student handwrites her notes, occasionally sipping on what seems to be a cortado. I sit at a dark wooden, circular table with surrounding leather couches to accompany. An attentive barista calls out my two drinks: an iced matcha made with almond milk and a hazelnut iced latte with oat milk. The matcha has an authentic taste, without the overly bitter undertones I tend to stray away from. Almond milk compliments the matcha’s flavor well, revealing its earthy taste without the heavy residue that lingers on the tongue. As for the latte with hazelnut syrup, the nutty add-on and espresso taste are light. The next time I order from the establishment, I plan on adding extra shots. With my international relations tests coming up, I’ll need more caffeine. The coffee served here is just perfect for my palate. 

A close-up of the Hot Honey Turkey Toasty at Ole and Steen in Union Square.

Juggling an internship, the maximum amount of credits, and scholarship applications can be rough, which is why I often try to find affordable, tasty sandwiches to take on the go. Ole and Steen satisfies my expectation in a savory sandwich, from the hot honey turkey toastie to the bagel and lox toast. The turkey toastie had a pungent and powerful dijon mustard. The bread is light, soft, and slightly crispy—wait, are those apple slices? This was the most unique sandwich I’ve had, and yet I thoroughly enjoyed the wild assortment of flavors found within a single bite! The bagel and lox delicacy was similar to a typical salmon cream cheese bagel, but instead of the thick dough we’re all used to, it was served on a multigrain slice of bread. A large dollop of cream cheese was scooped onto the unfamiliar type of grain, a perfect amount for my liking. 

Slices of lox are placed on a large dollop of seasoned cream cheese, set atop a piece of Danish bread in this delectable dish.

A large, ivory white paper box with a sticker seal encased several astonishing desserts handled carefully and skillfully. The array was composed of a vanilla cream bun, a strawberry tart, a slice of mango cheesecake, and a gateau marcel. One of my favorites were the tangy tastes of the mango cheesecake, a fluffy and light take on a typically thick and overly sweet dessert. The consistency of the custard-like base paired perfectly with the texture of the crust and the oozing red-orange syrup. A balanced ratio between each element was evident in every mouthwatering bite. This distinctive cheesecake slice was softer than its original New York counterpart, with the gentle sting of the mango flavoring and its sweet graham-cracker-like crust. The gateau marcel, on the other hand, was a chocolate concoction of sorts, with a generous cocoa dusting and unique layered structure. This moist dessert has a cute presentation, and is not sickly sweet which individuals would presume of it, based on its appearance. Two large square pieces sit atop the rounded, espresso-brown cake slice.

Seen here are four of the desserts available from the bakery-cafe, carefully packaged in a paper box.

From this brunch at Ole and Steen, I have several main takeaways. The first being that danish bread is delectable and scarcely found at casual bakeries around the cities. My second was the pleasantness of the cafe’s environment, where there is a safe, calm, and stable atmosphere. My final point to raise is how the beautifully decorated, Instagrammable desserts are served with care and taste as great as their presentation! 

This mango cheesecake is vibrant in color and flavor.

For students craving a sweet treat or the multitude of other options on Ole and Steen’s menu, the Campus clipper has partnered with the establishment to offer 20% off. To redeem this offer, students can present their valid college or university ID with the coupon listed below!

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Just Around the Corner: G’s Cheesesteaks

Monday, March 17th, 2025

Aidann Gia Bacolodan, Pace University

The ambiance of surrounding neon lights make me feel reminiscent of Atlanta night life, while the rapport evident through customers’ and employees’ chatter reminds me of a typical suburban eatery. G’s Cheesesteaks, just a short walk from the J train, is a vibrant fast-food spot for tourists and locals alike, with affordable prices and sociable staff. After a long day of walking around the city, my friend Alejandro and I decided to spend our evening indulging in some delicious cheesesteaks and other greasy dishes. 

A restroom sign reads, “Open Late” in a fluorescent, red glow.

The bright range of orange hues invite us into the establishment, along with an equally welcoming employee. Aidan Ruiz, the manager, helped us select from the wide range of savory entrees and sweet treats. Famished from a whirlwind of tourist activities, the two of us order the most appealing drinks, milkshakes, appetizers, entrees, and desserts. Our creamy, smooth milkshakes are served with a heaping of toppings and syrups. These sweet and thick beverages were essentially desserts, prompting us to order pink lemonade and bottled water to wash down our meals.

The entrance to G’s Cheesesteak is covered in spunky artwork and bright, neon lights.

The coveted and classic oreo milkshake, covered in a plentiful amount of crushed cookies, was the best I’ve had in the city. Alejandro expressed how he loved his strawberry cheesecake milkshake throughout the entirety of our meal. It had an intense strawberry flavoring, almost as if it was derived from Nesquik. 

He felt the sugary drink was “very good for its price, with a slight cheesecake flavor, but very strawberry forward.”

We enjoyed two milkshakes: a strawberry cheesecake speciality and a coveted, oreo classic.

For appetizers, I chose the smash-burger-inspired fries and Alejandro indulged in the philly-cheesesteak-inspired eggroll. The crispy, golden brown fries had a savory animal sauce layered atop two juicy, smashed beef patties. Meanwhile, the eclectic starter came drenched in a traditional sweet and sour sauce. The flavors and textures from these mozzarella cheese, meaty filling, and salty, flaky exterior creates a unique and delicious blend. I genuinely found the sweet and sour chili sauce as a great addition, for it was an homage to authentic eggrolls.

Swiftly presented to us were the philly-cheesesteak-inspired eggrolls, slice opened, along with a basket of chicken tenders and smash-burger-inspired fries.

Pertaining to our main courses, we shared the ten piece creamy buffalo chicken tenders and “the classic” philly cheesesteak. I favored the philly cheesesteak, with its chewy, soft, seeded bread with an oozing cheese and tender beef stuffing. These bites melted in my mouth. The buffalo chicken tenders was not excessive in its breading, or spicy flavor, which was served on the side.

Alejandro attempts a cheese-pull, before I can capture a photo.

”Very juicy chicken!” Alejandro reviewed. “Also, Aidan gave us a seeded bun instead of the listed classic bun. I would agree it is better. The meat was also very tender.”

A slice of strawberry cheesecake and box of funnel cake fries closed out our evening. Alejandro devoured the cheesecake, animatedly rambling about his favorite dessert. The slice was complemented by a drizzled strawberry syrup, the same as their associated milkshake. The generous mountain of funnel cake fries were my personal favorite, as they were a tasty and filling finale to the night. Both desserts were dusted with powdered sugar for an extra element of sweetness.

Our funnel cake fries and cheesecake slice!

“G’s Cheesesteaks is a fun, themed, quick stop for various food options,” Alejandro reflected. “With the decadent and sweet milkshakes to cut through the very traditional phillies, it’s a fun place to grab a quick bite. The appetizers are definitely very shareable, unless of course you are like us, and would just take it all down.”

For students who would like to try G’s Cheesesteaks wide assortments of foods and flavors, they have partnered with Campus Clipper to offer students a 15% discount when they present this coupon and their valid student ID!


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Just Around the Corner: Orion Diner and Grill

Monday, March 17th, 2025

Aidann Gia Bacolodan, Pace University

I had never heard of Black Forest cake, a german layer cake composed of cocoa powder, cherries, and whipped cream, until my close friend Amanda abruptly squealed upon reading its name on the menu at Orion Diner and Grill. Apparently, she has failed to find her favorite dessert in Manhattan time and time again. As fate would have it, the quaint establishment we would be spending our evening in had it as one of their specialties. The Orion Diner and Grill, situated just around the corner from Baruch College, serves as a casual, sit-down restaurant for individuals from all walks of life, including famished college students.

The nighttime exterior of Orion Diner and Grill.

Diners welcome a feeling of nostalgia, friendliness, and comfort, emitted through their wide selection of foods and laid-back environment. Orion was no different. Amanda and I immediately sat in a cushioned booth, ready to order two classic milkshakes, a platter of mozzarella sticks, and a heaping portion of fried calamari. The two of us agreed that diners would never go out of style, and could always be a haven for reliable, delicious, hot meals. Our filling appetizers proved us right, arriving promptly and piping-hot to our table, served with generous sides of marinara sauce and lemon slices. The chocolate and vanilla milkshakes were creamy, smooth, and slightly sweet—all necessary traits for a beverage meant to wash down a three course meal.

Our vanilla and chocolate milkshakes to start!

“The calamari rings get bonus points. They’re my favorite,” Amanda reviewed. “For the mozzarella sticks, the ratio of breading to cheese is immaculate. Such a great cheese pull!”

After devouring our first plates, we decided to place an order for a cheeseburger with a side of curly fries and a chipotle chicken wrap with onion rings. Our main courses were served by a sociable waiter, eager to chat and make conversation. The crispy, golden brown curly fries were a diner staple. My cheeseburger had fresh tomatoes, leafy-green lettuce, and a soft brioche bun, which was perfect for a hearty dinner. Amanda had no leftovers of her wrap, and was visibly content with her meal.

A close up of our main entrees: a cheeseburger and a chicken wrap

“The wrap had a great portion size. The chicken was juicy and tender, pretty much cooked to perfection,” she reflected. “My meal paired well with the onion rings. Definitely a ten out of ten for those!”

Lastly, we wrapped up our evening with a caramel sundae and slice of Black Forest cake. My caramel sundae was rimmed with whipped cream and a chocolate drizzling, perfected with a warm brownie-like, chocolate, nutty base. The differences in texture between the various elements of the dessert kept the dish enticing and appealing. I preferred it over the Black Forest cake, though Amanda had a different opinion.

“I was so excited about it, because nowhere else in New York City has it,” she eagerly noted. “The portion slice was absolutely huge! There was a good amount of cherry, with a perfect ratio to the cakey portion.”

Our favorite aspects of the restaurant were the classic diner atmosphere, a plentiful menu of more than traditional American dishes, and the unique Black Forest cake. Amanda expressed a keen interest in returning solely just for her favorite dessert part. I’ll be back to try their selection of Greek foods! Overall, the Orion Diner and Grill is a great choice for casual dining after a long day of classes and office hours, especially with a group of friends. Thankfully, the establishment has partnered with the Campus Clipper to offer students a 15% discount when they present this coupon and their valid student ID.

The Campus Clipper coupon for Orion Diner and Grill. Valid with 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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Just Around the Corner: Ambo

Tuesday, February 4th, 2025

Aidann Gia, Pace University

Indian cuisine is one of my favorite foods, particularly when the school season has been droning on and academic work has grown tedious. I typically take the New Jersey transit or the PATH train to Hoboken for affordable, quality dishes. This is not always a feasible option for me when I crave garlic naan, considering I’m a student in the financial district of Manhattan. Ambo, a fast-food Indian eatery, stands by the New York University campus, which is much more convenient to travel to compared to crossing state lines. Marilisa, one of my close friends from school, and I ate a simple, but delectable lunch at their establishment. 

The simple storefront display, showcasing their quirky chalkboard menu to customers.

The vegan samoas had a chewy, doughy exterior with peas and an easy-to-eat textured center. The garlic naan, packaged in foil to keep hot, was adorned with minced garlic toasted into the bread and layered butter. The dark, golden brown bottoms added a crunchy texture to style soft tops.

I ordered a bowl of marinated chicken, mashed potatoes, basmati rice, seasoned chickpeas, and assorted chopped vegetables. The soft, surprisingly sweet potatoes seemed to melt in my mouth. A heaping portion of slightly spicy turmeric rice paired nicely with the bed of chickpeas, along with the bitterness of the diced tomatoes. The chicken stood out as the strongest contender in the match to be the most powerful flavor. It was soft, well-cooked, and deeply marinated in a savory sauce, with biryani dressing drizzled on top. Marilisa, on the other hand, selected a falafel bowl with eggplant dip and plain rice.

Our noticeably different lunch bowls, alongside our foil-wrapped samosas and garlic naan.

”I think the chickpeas were nice with the sweet mango chutney. The potatoes with—I think turmeric—elevated it nicely. The cucumber raita was definitely classic and refreshing,” she noted.

To cleanse our pallets, we enjoyed the creamy and sweet house-made alphonso mango lassi. If I had to suggest one item that anyone would enjoy, it would be this sugary bottle of energy. I personally am not a mango fan, yet this rich, luscious beverage would be the main reason I return to Ambo. 

The multitude of candies and treats available for purchase on exhibition.

Marilisa voiced her final thoughts, “Prices are really good for the amount of food they give you and great quality. A nice spot for 1-4 people to sit and eat. Cutely decorated and has great variety!”

One of our main takeaways of the restaurant was that it served delectable, authentic, simple Indian food in an area geographically in proximity to our school. The prices were student-friendly with the offered discount and the location wasn’t packed with people, allowing us to get our food in a timely manner. We enjoyed the smooth mango lassi the most, but also found great enjoyment in the bowls themselves. I would return for their chicken shawarma, though I would try out the tacos instead.

The quaint establishment is home to shelves of foreign candy, a kitchen of well-balanced meals, and seats full of happy, stuffed customers. Ambo is offering students a discount when they present the coupon below and their valid student ID.

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Just Around the Corner: ZaZu Mediterranean Street Food

Tuesday, February 4th, 2025

Aidann Gia, Pace University

With the ball starting to rapidly run off this semester, it’s difficult to find time in between class, work, and social hour to cook a meal that hits all of the major food groups. I visited Zazu with my friend Paolo after my last class of the day. We ordered an assortment of classic Mediterranean dishes and left with bloated stomachs, paper take-out bags, and plenty of time to spare. 

The classically clean and minimalist interior.

The two of us browsed the wide variety of ingredients we could add to our bowls and pita, then proceeded to sit at Zazu’s sleek light wood tables, complemented by their white brick walls. Around us were friends casually chatting and catching up, adding to the laid-back ambiance of the fast-food restaurant. The food took little to no time to make, and our orders were set out for us to pick up. First, we ate the appetizers.

”The falafel had a crunchy exterior, soft interior, and great flavor,” Paolo noted. “The loaded fries were crispy, with a perfect balance of meat, sauce, and garnish,” 

I enjoyed the moist, stuffed falafel. It was covered in toasted sesame seeds with pickled onions inside and perfectly toasted bottoms. I preferred it with tzatziki sauce. The crunchy pita chips were well-seasoned and tasted best as an additional textured food to the other sides. They were light and airy, compared to the dense and packed falafel. As for the loaded fries, the colorful mix of pickles, tomatoes, onions tied the flavors together and enhanced the beef shawarma topping. The beef gave the bowl a filling portion of meat, improving the taste of Zazu’s slightly salty and crispy french fries. My shawarma bowl was brimming in vegetables, rice, and marinated chicken. It stuffed me more than the appetizers had, making the affordable lunch worth its price. 

The loaded fries, shawarma bowl, drinks, and small sides laid out just before we devoured them!

”I thought the chicken shawarma pita had very filling and hearty portions. It was stuffed with chicken, pickles, lettuce, and sauce,” Paolo reviewed after his main course. 

For students seeking a quick bite, but laying off Chipotle prices and food, Zazu is a great, lesser known spot to visit. Portions match their prices, and take-out boxes may be necessary afterwards. I devoured their pita chips and loaded fries the most. None of the menu items we ate were unpleasant nor remotely close to it. I love the tangy, lingering flavors from the dressings and sauces from Mediterranean food, which is evident in the food served here, as well. 

My colorful dinner consisting of onions, mixed greens, tomatoes, hummus, rice, and chicken shawarma.

Paolo finalized his thoughts, “It is a great place if you’re looking for something quick and fresh to eat. They also have a big seating area for you to relax and eat peacefully.”

Zazu is offering students 20% off when they show their valid student ID and Campus Clipper coupon below.

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