Archive for the ‘onFood’ Category

« Older Entries
Newer Entries »

Thai Twist on Modern Chic: Cafetasia

Thursday, June 14th, 2012

Union Square is famous for many things: countless union protests, the summer farmer’s market, the myriad shops and restaurants. I’ve only recently become acquainted with the neighborhood and have been discovering many hidden restaurants in the process. With many of my friends attending NYU just around the corner from Union Square, I’ve seen many pictures on Facebook of one particular restaurant that seemed to be a favorite. Cafetasia, the restaurant in question, offers Thai cuisine at an affordable price so that college students like myself can enjoy a quality meal without draining their wallets. Standing on 38 East 8th Street, Cafetasia is a spacious restaurant, dimly lit with a chic, modern interior. Surrounded by wooden tiles with mirrors placed in between them, the entire restaurant exudes a hip, romantic vibe.

Upon being seated my friend and I decided on the early bird special which goes from 4PM to 7PM. Luckily for us, it was ten before seven so we were able to get an appetizer, an entrée, and a drink for just $11. We both started out with the spring rolls, which came out to our table fairly quickly. The spring rolls were cooked with an extra crunch, and in a break from the usual, the sauce came drizzled on top rather than as a dipping sauce on the side. I especially liked the presentation of our appetizers, particularly because dipping anything in a sauce plate tends to leave a mess and does not leave room for double dipping.

Thai Spring Rolls

For my entrée, I ordered the shrimp pad Thai (bottom left), one of my favorite Thai dishes, and my friend ordered the grilled pork tenderloin with sautéed vegetables (bottom right). The pad Thai was a bit too salty for my friend’s taste, though I enjoyed it, finding the mixture of vegetables, flat rice noodles, and shrimp delectable. The grilled pork tenderloin came with a sauce that hinted of apple cider, and the two combined together well to complete the dish. Cooked well-done, the pork was rougher than the type of meat that I usually eat, but because it was sliced into thin strips, I had no difficulty chewing. As part of the early bird special, my friend ordered the Thai iced coffee and I the Thai iced tea. The sweet, woody taste of my Thai iced tea accompanied the pad Thai wonderfully, adding more exotic flavors to the already flavorful dish and giving me a full taste of Thailand.

I always enjoy a good Thai meal and I’m always on the lookout for the best pad thai. Cafetasia was beautifully decorated, and I was satisfied with the overall ambiance of the restaurant. Lively and modern, Cafetasia is definitely an “it” spot for college students looking to get away from their mundane dorm lives. With its special vibe and affordable menu, Cafetasia’s popularity amongst local eaters and even food-travelers like me should come as no shock. If you’re in the neighborhood or want to take a trip to Union Square, don’t hesitate to try out Cafetasia – you’ll walk away satisfied with their reasonably priced, high-quality, exotic meal.

Take a look at Cafetasia’s menu at: http://www.cafetasia.com/

Use this coupon from the Campus Clipper for a discount on a Thai meal that you’ll fall in love with!

Becky Kim, Queens College, Read my blog and follow me on Twitter

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions and follow our Tumblr and Pinterest. For savings on-the-go, download our printable coupon e-book

Share

Posted in onFood, Restaurant Reviews | No Comments »

The Perks of Creating Your Own Burger: Top Brgr

Thursday, June 14th, 2012

There’s something about eating a well-cooked burger that leaves so many people with a great deal of satisfaction and contentment. I’m one of those people. As you have seen from my previous posts, I’m crazy about burgers. Yesterday I had the pleasure of visiting Top Brgr, conveniently located on 103 West 14 Street about ten feet from the train station. As I walked in I was greeted by Ron Raykin, the owner of Top Brgr, who helpfully explained the menu to me.

Top Brgr takes great pride in serving 100% Kobe beef in all its burgers, raising the bar to how a model burger should be prepared. Aside from beef burgers, Top Brgr also provides a vegetarian option with its veggie burgers. In creating its burgers, Top Brgr allows customers to make their own, giving them a bun-and-patty base with unlimited toppings to choose from. Starting with the burger basics, all sauces, dressings, and vinaigrettes toppings are unrestricted with no extra charge. Then there are the super toppings, which include different types of cheese, mushrooms, and cooked onions, these costing only a dollar extra. Finally, Top Brgr offers extraordinarily unique “super duper toppings” that cannot be found in other burger houses for only $2.50 extra, and I was extremely impressed with the variety of toppings available. For my mini Kobe burger (4 oz.), I wanted to make my burger something that I’ve never tried before, so I decided to put avocado and red & black caviar inside my lettuce-onion-cheddar burger. Having caviar on a burger may sound strange, especially because fish products and meat are not commonly found in the same dish; however, putting caviar in my burger might just be one of the best decisions I’ve made over the past 19 years of my life. The caviar’s distinct taste blended perfectly with the smoky grilled flavor of the patty, making me savor every bite of the mini burger.

Mini Kobe Burger with Caviar & Avocado

Aside from the burger, I also ordered Cajun fries from their extensive list of fries, and I found my hand continuing to reach for them even after I had finished the entire basket by myself. Richly dusted with Cajun pepper and salt, the abundance of zesty flavor in the fries was enough to make me crave them as I write this review. To top everything off, the vanilla milkshake that I had ordered brought me back to my childhood of eating at an all-American diner with my family, with its perfect blend of sweet and creamy. All of the ice-cream and milkshakes in Top Brgr are homemade, giving them the intense richness and taste that would make anybody return to try all of their flavors.

Cajun Fries

Top Brgr’s menu doesn’t stop at just burgers, fries, and milkshakes. They also offer flavored chicken wings, onion rings, salads, corn on the cob, fried Oreos, and fried pickles, or as they call them, “frickles”. My visit to Top Brgr was superb and I strongly recommend it to people of all ages and tastes. With so much diversity in its menu, Top Brgr definitely offers the entire package of good food, variety, and environment. Where else would you be able to have caviar on your burger for the price a college student can afford?

Visit www.topbrgr.com to check out their beyond-amazing, variety packed menu!

 

Becky Kim, Queens College, Read my blog and follow me on Twitter

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions and follow our Tumblr and Pinterest. For savings on-the-go, download our printable coupon e-book

Share

Posted in onFood, Restaurant Reviews | No Comments »

A Short History of Chocolate

Wednesday, June 13th, 2012

Chocolate: it’s sweet, it’s brown, it’s everywhere and in almost everything- chocolate covered bacon anyone? But what we’ve come to known today as a staple of the confectionery shop has its roots in much more bitter and slightly bloody beginnings.

Chocolate comes from the cacao seeds which grow directly on the trunk of the cacao tree, native to tropical regions of Latin America. Chocolate has it’s root in the Aztec word “xocoatl,” meaning bitter water, it is the name given to the very bitter drink brewed from cacao seeds. The drink was bitter and spicy, a sharp contrast to the milky and sweet chocolate we consume today. The Latin name for the cacao tree, Theobroma cacao, means food of the gods. Mayans believed the cacao tree was discovered by the gods and given to humans. Aztecs believed Quetzacoatal discovered cacao in a mountain with other plant foods. Aztec Emperor Montezuma is alleged to have consumed 50 cups of xocoatl a day. Both Mayans and Aztecs considered cacao drink divine and used it for sacred rituals of birth, marriage, and death.  Cacao was only drunk by men and considered toxic to women and children (Theobromines in chocolate indeed make it toxic to animals). Aztec sacrifice victims were given a gourd of cacao, with a splash of the blood of previous victims, to cheer up victims who were too depressed to participate in the customary ritual dance before death (I find this only slightly comparable to my 4AM tear stained Lady Godiva indulgences as I weep silently about the one who got away). This makes sense considering that chocolate has been found to affect serotonin levels in the brain. Alcohol fermented from the pulp of the cacao tree was consumed as early as 1400 BCE. So valued was cacao, that seeds from the tree were used as currency in Pre-Columbian Mesoamerican civilizations, and in the America Revolutionary war it was used as part of soldier rations.

When Spanish invaders landed in Latin America, cacao was one of the drinks served to conquistadors. The Spanish hated the brew, calling it a “bitter drink for pigs,” and it only became popular in Spain when sugar cane or honey was added. Thus began what we have come to know as chocolate. The cacao seeds were dried, roasted, shelled, ground, and then liquefied to make chocolate liqueur (it contains no actual alcohol). In 1828 a Dutch chemist made powdered chocolate by removing the fat from chocolate liqueur, producing cocoa butter, and treating the nonfat mixture with alkaline salts to alleviate the bitter taste, and was later known as “Dutch” chocolate. Previously, chocolate was considered a drink rather than a solid food. The first chocolate bar was sold by Fry’s chocolate factory located in Bristol England in 1847. Later, Cadbury and Nestle pioneered milk chocolate into what we know today.

While milk chocolate is high in fats and sugars, dark chocolate has been proven to have medicinal benefits. Dark chocolate is rich in antioxidants that benefit the body.  According to an article in the Journal of American Medical Association, polyphenol rich dark chocolate was shown to improve blood pressure in those with mild high blood pressure. However the milk in white and milk chocolate may interfere with the body’s absorption of antioxidants. When it comes to health, the darker the chocolate the better. However, this isn’t an open invitation to gorge on Hershey’s Extra Dark. The benefits come with a significant caloric price. As with most things, all is well in moderation.

 

Whether you’re treating yourself after a long day, getting a gift for someone, or trying to cheer yourself up before ritual sacrifice, chocolate is the way to go.

 

Pick up some hot chocolate or coffee at The Bean.

Catherine, Hudson County Community College, Read my blog and follow me on Twitter

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions and follow our Tumblr and Pinterest. For savings on-the-go, download our printable coupon e-book

Share

Posted in Eating Healthy, onFood | No Comments »

Cool Down with Horchata

Thursday, June 7th, 2012

This year it felt like summer never left, and with a blistering temperatures ahead of us, it’s important to stay hydrated, fresh, and cool. If you’re looking for a new way to cool down, why not try drinking some horchata? Horchata (the h is silent) is a refreshing drink popular in Spain and Latin America. Vampire Weekend sang about it’s warm variant on their sophomore album Contra, but it can also be served cold to ease long summer nights. Horchata varies from country to country, and my personal favorite is of course Salvadorean horchata (my mom is from El Salvador so I’m obviously biased about this). Distinct from other horchata recipes is its inclusion of morro seeds from the jicaro plant. Horchata has a flavor similar to taro, but horchata is a bit sweeter. Horchata is typically made with the ground almond, rice, sesame seeds, or barley.

morro seeds

morro seeds from the jicaro plant

You can buy instant horchata mix at Latin American grocery stores, but if you really want to get great authentic flavor, here’s a relatively simple recipe for homemade horchata with morro seed.

  • Crushed pound of morro seeds, you can find morro seeds in Latin American grocery stores across New York City.
  • 2 ounces of cinnamon
  • 2 whole nutmegs
  • 2 ounces of coriander seeds
  • 25 allspice berries
  • 4 pounds of rice

 

Begin to brown the rice (do not add water). To make sure it doesn’t burn, keep stirring it. Add in the cinnamon, coriander seeds, nutmeg, and allspice berries. Keep stirring until golden brown.

Later mix in a blender with the crushed pound of morro seeds until it becomes a fine powder. (In Latin America, cooks have the added benefit of local mills to do this, but for city dwellers, a blender will do). Your yield will be high, perhaps enough to last you all summer. In this case, store extra horchata powder in airtight container, like the ones you use for cereal, or in glass jars.

Now to make a liter of horchata you’ll need 2 cups of water, a cup of milk (almond milk adds an extra dimension of nutty flavor to the drink), and 8 table spoons of your horchata mixture. Mix the 8 table spoons of mixture with some of the water and strain through a cheese cloth. You may want to strain it back and forth a couple of times to get the most out of the horchata powder. Once strained, add in the rest of the water and milk and add sugar or honey to taste. Garnish with a stick of cinnamon, serve ice cold and enjoy.

Wary about the taste? Why not try some taro bubble tea at T-magic and see if horchata might interest you!

Catherine, Hudson County Community College, Read my blog and follow me on Twitter

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book

Share

Posted in onFood, onValues | No Comments »

Roti Canai: Delicious Malaysian Finger Food

Wednesday, May 30th, 2012

It was a rainy Sunday morning in August when my friend took me and two other friends visiting from Washington DC to Curry Leaves Restaurant a Malaysian restaurant in Queens. I had but one request, “I’m hung-over, make it good.” Upon arrival to the Main Street station in Flushing, my friend, a native of DC, asked sardonically “Are we still in New York?” It’s easy to get confused, most if not all signs are in foreign languages. I assured my friend that we were indeed still in New York, albeit in one of its more distinct neighborhoods. We walked a few blocks away from the station to the small and cozy restaurant, where the  staff greeted us with enthusiastic smiles and welcoming service.

image credit: http://www.hungryferret.com/

We sat down and ordered the Malaysian Roti Canai as an appetizer. Roti Canai is an Indian-influenced flatbread dish eaten in Malaysia and Indonesia. The roti itself is considered street food, much like bagels or pretzels are eaten in New York City. Served with a bowl of strong and savory chicken curry, we were all enamored with the dish. Trying desperately to make time stand still, we ate as slowly as possible, relishing each bite. In between bites, we sighed wistfully, knowing that soon the meal would end. Once we devoured the roti, a bittersweet craving set in. Finally, when our main courses came we decided to supplement them with even more roti canai. I found it a great companion to the spicy fried noodles I ordered. The portions were huge and at around $10 a platter, it felt like highway robbery. Filled to the brim halfway through the meal, I still managed to fit in one more bite of roti.

If you can’t make it out to Flushing for some delicious Roti Canai, maybe you can try some of the cuisine that inspired it at Curry Kitchen:

 

Catherine, Hudson County Community College, Read my blog

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book

Share

Posted in Cheap Eats, onValues, Outside Manhattan | 5 Comments »

Jackson Diner: Yes I want Indian food for cheap

Friday, May 4th, 2012
I love Indian food. The mixture of herbs and spices excite my tastebuds in ways that normal American food cannot even hope to compare. So what if you smell like curry afterwards? The wonderful spicy flavors and marinated meats are worth it. However, Indian food is typically on the pricey side. The places I have visited before have a minimum of $20 per dish. Though the food is superb, as a college student I cannot afford that. Which brings me to my latest find: Jackson Diner.
Jackson Diner Cheap Indian Food

Welcome to Jackson Diner!

An Indian Buffet at lunch time, this might make you think that the food quality would be less. Even I did not expect too much at first. Maybe it would surpass the quality of Chinese buffets, but would it reach restaurant quality for only $11?

I could only find out by trying it out.

Entering Jackson Diner I noticed they have a color theme of red and brown. The outside of the restaurant is misleading. While it seems cheap with plastic looking red doors and signs promoting their Indian Buffet, the inside is full of rich browns and little red accents. The buffet is to your right, the bar to our right. Along the walls you see chimes, sculptures, and other cultural art pieces. Looking closer to these pieces you can see how much work went into their tiny metallic details or wood cut images. The buffet is an interesting experience in itself. Lining the wall are insets containing cultural artworks. A glistening green almost mosaic centers the buffet section with art pieces and statues in square insets to it’s left and right. The owner Mr. Singh is a sweet man. He explained how he purchased all the pieces personally from India. In a bustling place like this I felt that the artwork could be overlooked. Coming from a family of artists and craft dabblers, the delicate details caught my eye.

While picking your buffet dishes to the background music of Bollywood songs and people chatting, mostly Indian but there are plenty of non- Indian customers as well; they have grouped the dishes from a straight line towards the entrance, the first half being vegetarian and the latter half being the meat section. At the very end is salad and rice pudding. A very simple, thoughtful and efficient presentation.

The best thing about a buffet is that if you do not know what to get you can just settle for a little bit of everything. First plate was rice, with tandoori chicken, chicken tiki marsala, cabbage, Curry Pakoda, and salad. They also give you unlimited naan and water. As colorful as the plate was it all surprisingly balanced each other out.

authentic Indian Food

A dish of many delicious wonders

The Naan was soft and just a little crispy at the edges. Just the way I like it. No cheap pita bread-like substances here.

The curry and chicken tiki marsala worked well with the rice. I would have liked a little bit of each on my fork and then follow it with a bit of cabbage. The cabbage was plain but had a slight flavor, as cabbage should. It balanced out the powerful flavors from the chicken dishes.

While people always say to me that they love Chicken Tiki Marsala what won me over was the Tandoori chicken. The deep red color led me to think it would be spicy but the level of spice was just enough to tease your tongue but not burn it. The chicken was tender and I could almost peel sections of it off because it was that well cooked. There was a bone in the center which usually turns me off but the bone was soft and broken. It was easy to take out and added to the chicken’s well cooked testament. I have gone to Italian restaurants that charge $15 dollars per dish (that being cheap) and was given dry unlovable chicken. For $11 I could have this Tandoori chicken all I wanted. Jackson Diner really impressed me.

The rice pudding was the last thing I had to try. I could find nothing wrong with it. Inside they had grapes and cashews, which added a very sweet touch.

The summary of my visit to Jackson Diner and trying out their $11 buffet: Great food. Great price. Lovely art pieces. Sweet Owner. I’m definitely coming back.

 

For more pictures and details on the food at the Jackson Diner check out my blog!

 

Sophia, Rochester Institute of Technology

Check out my blog!

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us onFacebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book!

Share

Posted in Cheap Eats, onFood, Restaurant Reviews | No Comments »

NY Tofu House: Yummy Tofu

Friday, April 13th, 2012

 

I’ve passed this place more times than I can imagine but have never actually went in. As a poor college student, I can’t afford nice Korean food. (Unless it’s Woorijip in K-Town). The green awning with its brightly lettered “NY TOFU HOUSE” just screamed, “You can’t afford this so just keep walking and wistfully glance back a few times.”

 But finally, I got a chance to visit this place. The front was empty when I walked into the restaurant but the back was where most of the customers were seated. It was cozy with wooden walls and warm lighting. I went in the afternoon around 3pm so there weren’t a lot of people and I received plenty of space and attention without noisy neighbors.

As soon as I sat down, I already felt at home. The dark wood tables were a lovely touch to the whole “cozy tofu house” feel. It didn’t take me long to order. I automatically knew I did not want my usual bulgogi or kalbi anything. Everytime I go to a Korean restaurant, the safest thing for me to order is the bulgogi. Seeing as this is a tofu house, I definitely had to order tofu. For the appetizer, I got the Monkey Balls (yes, because the name caught my attention) and the Seafood Jigae (or Tofu Stew).

While waiting I noticed that they had the most adorable chalkboard displaying their daily specials. I want a chalkboard in my house now.

The Side Dishes: Banchan

 

The banchan was three dishes instead of the usual five or six I have had at most restaurants. I’ve heard that Yelp reviewers were very dissapointed at this. Honestly, it didn’t bother me that much. I’ve gone to places that give you 5 little dishes and I’d only eat from 3 of them anyway because the others tasted a bit off. Though I really wished they had the potato salad one.

The salad was a pleasant little surprise for me. I expected it to have one of two typical sauces: either the usual orange sauce usually seen in Japanese restaurants or a bland diluted oil and vinegar sauce that tastes nothing short of a dish of leaves and water. Instead, this salad had some sort of peanut sauce that tasted surprsingly good with the salad. Lettuce never tasted so good that wasn’t in Caesar  or Italian.

On to the appetizer: THE MONKEY BALLS

 

Looked too good so I ate one before taking a picture.

 

I put this in caps because I am born in the year of the monkey in the Zodiac system and am partial to hilarious names involving monkeys and food. In other words, I couldn’t resist.  Tiny sized balls were presented before us on a plate. Fried, delicious and the slightly tangy yet spicy orange sauce drizzled on top made it almost perfect. My only problem was that there should have been more since the dish was a tad pricey in my book.

The yummy main dish: SEAFOOD JIGAE

 

A small little black pot of bubbling tofu and another pot of smoking rice. Such a cute pair. The tofu was mildly spicy (just the right amount spice and temperature for my sensitive taste buds). There were two shrimps (still shelled) and two clams. I did not mind the small amount, though I’d prefer my shrimp without the shell please. Unless that is some Korean tradition I am unaware of. The tofu stew itself had a nice light seafood flavor to it.

All done!

In short, I finished everything. Gone to very last drop of stew and bits of rice that I couldn’t scrape out of the bowl. The portions were perfect. I do not like coming out of a restaurant feeling over-stuffed and this left me feeling satisfied and warm. The waiters were friendly when I asked for water, rather than some places where waiters don’t even offer a smile.

A brief run down of NY Tofu House:

-Good food

-Good Portions

-Cozy environment

I would suggest lunch time personally since I don’t like overcrowded environments, but I do like it when the store has people in there. I hear they do not have their liquor license yet so sorry, no late night Korean food and booze gatherings (just the Korean food).

Also, I found that the stew was very well priced (around 8 bucks) but the Monkey Balls were more than a normal appetizer price.

Savings can be life savers. You can use this student discount to save money while enjoying your Korean food.

 You can never have too much delicious Korean food. 🙂

 

Sophia, Rochester Institute of Technology

Check out my blog!

Click here to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us onFacebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book!

 

Share

Posted in onFood, onSavings, Restaurant Reviews | No Comments »

Bareburger

Wednesday, March 21st, 2012

New York might well be one of the best places in the world for food. The City has been the gateway to the USA for over a century with over a third of all Americans able to trace their ancestry through Ellis Island, and with such an astonishing mix of races and peoples from all over the world, diversity is the watchword in NYC. It’s no surprise that all these peoples kept their local cuisines going – many of them have managed to keep whole languages going!

With so much choice in food in New York, it can be hard keeping track of it all. You would certainly be forgiven for thinking that Pizza was devised here, the way it has taken hold… But the only, really, truly American food, has to be the humble hamburger, which like so much of US culture, seems to have gone on to dominate the World! Like all food that has found its way to New York, it seems to be popular, and there are now so many interesting hamburger restaurants and joints, and variations on the concept it can be impressive, if not rather overwhelming.

I had the pleasure recently to try one of the newest and more rapidly developing restaurants selling their own version of this timeless classic, Bareburger. After an initial start in Brooklyn, this small but rather excellent little chain is now franchising across the city. I had the pleasure of trying it at 85 2nd Ave along with my better half; Bottom Line Up Front: Tasty burger. Do you need to know more?

The restaurant itself is on a fairly quiet corner, a few blocks down from St Marks. It is a really bright space, decorated with a slight, modern twist on classic rural Americana – though the fork chandelier made me feel slightly wary! The service was quick, pleasant and very knowledgeable. The hamburgers themselves are close to a design-your-own set up, where you can specify the meat and the bun with selections including Beef, Turkey, Elk, Boar, Portabella Mushroom, Brioche Bun, Lettuce Wrap, Wheat Flour Wrap or a Multi-Grain Roll. Wanting to get the best comparison, I took a classic beef/roll combo, but I’ll have to return to try the Elk now…

A Classic American Feast!

Aside from the content, there is also the style to consider, with a further fourteen menu choices for your burger. I took the ‘Supreme’, while my date went for the Maple Bacon Cheeseburger. We were not disappointed at all. The presentation was really excellent and both burgers were juicy, tasty and different enough that we could be certain Bareburger has its own signature and style. The food came in the classic basket, with a simple bu t very effective selection of sides – we took the onion rings and fries. Even the beverages were organic, and my blueberry soda went really well with the whole meal, that unusual, organic edge of a healthy drink (without being so-called ‘health food’) perfectly complimenting the natural food.

Food Goes in Here

You do not get hamburgers in the UK like you do in New York, and I love them. I have a running list in my head of the top 5 places, but it just doesn’t seem like enough (or even reasonable to try and rank them!), and now I have another one to juggle in there. Bareburger has nine (soon to be ten) outlets across the City. If you like your hamburgers, if you like to support good organic food, and particularly if both, you need to check them out. We have a student discount coupon for you right here!

Dan
Follow my Leadership Blog now!

Click here  to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book!

Share

Tags:, , , , ,
Posted in Eating Healthy, NYC Student Guide, onFood, Out On The Town, Restaurant Reviews, Uniqueness in NYC | 1 Comment »

The Cannoli King Reigns

Monday, March 12th, 2012

 My expectations were built up. And they were met. I was unsure of why Caffé Palermo in New York City’s Little Italy called him “The Cannoli King.” Then I tried his cannoli. It’s all clear now.

If you don’t know what a cannoli is, then you need to reassess some of your life decisions. The dictionary defines a cannoli as “Italian pastries in the form of hard tubular shells filled with sweetened ricotta cheese and often containing nuts, citron, or chocolate bits.”

That's no chef's hat, that's a crown!

I define a cannoli as “delicious.” The vanilla cream and crispy pastry tube was just what my sweet tooth was craving, and not too rich, or too sweet– just perfect. The cannoli cost me $4.75, so I the only thing that would’ve made it sweeter is if they had some student discounts!

If you have a sweet tooth like me and love awesome student discounts in NYC, then grab the student special at Just Sweet Dessert House, downtown!

 

Paul, Auburn University 2012

Check out my blog and follow me on twitter!

Click here  to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book!

 

Share

Tags:, , , , ,
Posted in Cheap Eats, onFood, Restaurant Reviews | 2 Comments »

BBQ Heaven

Monday, March 5th, 2012

If there’s one thing that I miss most about the South, it’s the barbeque. The smell of hickory smoke wafting through the air, sweet and tangy barbeque sauce slathered over ribs and whole roasted chickens. The fluffy cornbread. The sweat tea. THE SWEAT TEA.

Every so often I’ll have a BBQ relapse and dip into a nightmarish craving for the smoky, tangy flavors of the food I love so dearly. So, I finally dropped my judgment of NYC barbeque and walked into Dallas BBQ. Boy, am I glad I did!

For about $15 I devoured a monstrous plate of baby-back ribs, steak covered in fried onions, french fries, and a hunk of corn bread. With a bottle of barbeque sauce at my disposal, I coated my plate with flavor and ate every last bite. I could barely walk afterwards, but I was completely satisfied. Make sure you go somewhere that offers NYC student discounts so that you can get the most bang for your buck!

Now that I’ve overcome my preconceived stereotype of NYC barbeque, I’m much more eager to taste the BBQ of the north. Since I’m still on a college student’s budget I want to make sure my next BBQ escapade has some great NYC student discounts, which is why I turned to the Campus Clipper. If you love barbeque like I do, and you love student discounts, or if you’re curious about why I’m so obsessed with the tangy sweetness of barbeque, then do yourself a favor and try out New York’s Original BBQ Restaurant. Take this coupon before you go!

Paul, Auburn University 2012

Check out my blog and follow me on twitter!

Click here  to download the Campus Clipper iTunes App!

Follow Campus Clipper on Twitter or keep current by liking us on Facebook

Interested in more deals for students? Sign up for our bi-weekly newsletter to get the latest in student discounts and promotions. For savings on-the-go, download our printable coupon e-book!

Share

Tags:, , , , , ,
Posted in onFood, Restaurant Reviews | No Comments »

« Older Entries
Newer Entries »