I recently graduated with a Bachelor of Arts in Political Science and Peace and Justice Studies, indicating my time in New York City would be wrapping up before I begin summer vacation back in my suburban hometown. To celebrate commencement, my fellow senior friend, Brady, joined me for an evening at a dimly lit, moody restaurant serving Spanish cuisine and providing live music. Tio Pepe, a Manhattan locale just around the corner from New York University, showcases talent on Thursday and Sunday nights for their patrons as they consume European breads, meats, and desserts.

The simple choice for an appetizer were the chips and guacamole, which have an adjustable spice-level suited to the customers’ liking. Brady confided his typical disinterest in avocados and guacamole, though the two of us finished the traditional starter. We sipped on drinks throughout the evening, with Brady enjoying his Sangria and I indulging in various mocktails.

“Chips and guacamole? Super delicious! The chips were perfectly crunchy and salty and the guacamole was a really creamy and smooth consistency, all while still being able to taste all the components,” Brady eagerly began. “My drink was so strong, but had a very nice level of sweetness and was super delicious. For how strong it is, the flavor wasn’t too harsh.”

A ceramic dish of ham croquettes and a charcuterie board followed the primary appetizer, both aesthetically pleasing and undoubtedly scrumptious. The soft, melt-in-your-mouth croquettes were delightful on their own and with the provided creamy dipping sauce. The cheese platter consisted of specialty cut meats and bitter slices of cheese, rather than a smooth or sweet type.

“The jamón croquetas were unreal, like mozzarella sticks on steroids. The aioli sauce is so delicious and pairs with the mashed potato-like yuca flavor of the croquettes. It’s a definite must try!’ Brady raved. “I liked the charcuterie board, especially the delicious Serrano ham. Chorizo has a really nice smoke to it. As someone who doesn’t typically like a harder cheese, the manchego was really nice. It paired with the chorizo and ham, plus the bread was very fresh and had a perfect audible crunch when I bit into it.”

My main course was a large serving of lobster ravioli, plated elegantly amidst a tomato sauce and acted as a sharp contrast to my cherry-topped pina colada. The dimple garnishing of cilantro and parmesan allowed for the dish to speak for itself. I wholeheartedly enjoyed the entree among the sounds of casual conversation and soft laugher emitting from surrounding booths.

“For the lobster ravioli—I am not a tomato fan, yet I still really liked the sauce. Pleasurable consistency of the lobster ravioli. It all blended together really well,” Brady commented. “I believe I got the chicken al ajillo, which reminds me of the taste of chicken off the grill during the summer, but the saltiness of the garlic sauce kept the chicken very juicy. The rice is really nice, too. Very classic Spanish rice and still tasty.”

Tasting the Spanish flavors, suggested by the amiable manager who regularly checked on us throughout the evening, was a pleasant change of scenery and cuisine. I fully intend on returning to have more ham croquettes and drinks on a summer Sunday night. Tio Pepe was a lovely choice located in a familiar area for many students, acting as an excellent date-night spot or a fancier after-class dinner.

“This place has a really amazing aesthetic with a beautiful open front that looks onto the street, with great lighting, music (live or otherwise!), and so many interesting nooks and crannies to be seated at. The food was really delicious with a lot of different comforting flavors, from the guac and the starters to the main dishes. Need to come back to try more!” Brady admitted. 

Since our dinner, Brady has returned and plans to perform his original music at their open-mic nights. The Spanish establishment is a brisk walk from the NYU campus, establishing it to be an ideal spot for a group hangout area, whether it be for drinks or a three course meal. Tio Pepe has partnered with the Campus Clipper to offer students a discount when they present our coupon with their valid student ID.

At times, I crave a sweet treat in between classes or a fun beverage, but visiting a cafe would tempt me into spending an obscene amount of money on a caffeinated drink I half-consume. My new friend Alonso met me outside of a local boba shop for a quick afternoon stop for a sugary pick-me-up. The employees emphasized how their business uses fresh and real fruit, with the sweetness depending on the season. Moge Tee, a quaint shop posted just around the corner from Pace University, has several locations around New York City and is known for its customizable drinks. 

Alonso and I had little trouble finding a seat for us, allowing us to place our orders immediately. We were able to adjust the sweetness level to our liking, which is perfect for patrons who prefer to control their sugar intakes. I sipped on my purple yam milk tea with lychee boba. It was tart, sweet, and had a slightly fruity taste. The various flavors and textures paired well together. I found the boba to not be overly chewy—something that typically deters me at most boba shops.

“I got the Thai tea with 30% sugar, it was refreshing and was the perfect balance of sweet without being overbearing and taking away from the tea, it had a smooth, creamy texture,” Alonso carefully reviewed. “The boba pearls added a soft, chewy, and slightly sweet, taste and texture that brought everything together.”

We both selected fruit parfaits to enjoy while we reflected on our school year, as we were both packing up our rooms for the summer break. I happily finished my strawberry yogurt, while Alonso preferred his mango parfait.

“The mango had a slight tang but tasted refreshingly ripe. I was initially unsure about the vanilla wafers, but they turned out to be the perfect complement, adding just the right crunch and sweetness to balance the mango and creamy yogurt,” he commented.

Although our experience at Moge Tee was brief, it was enjoyable nonetheless. I also visited their location in the New York University area and found my boba tea to suit my liking. 

“Immediately upon entering the store we were welcomed by the staff, they were very helpful with recommendations and breaking down the menu to us. The shop was very cozy and welcoming, definitely a good spot to stay and chat with friends while you finish your boba,” Alonso noted. “If you’re a student, I would definitely check it out, if you’re looking for amazing boba and great service.”

To Alonso’s joy and fellow readers, the local boba shop has partnered with the Campus Clipper to offer students a discount when they present the coupon below with their valid student ID.

One cuisine I will never be sick of is Chinese food, especially as an Asian American student studying far from home. Having what tastes like a home-cooked meal is paramount to my mental well-being and sense of belonging in New York City. My friend Paolo and I spent our lunch break at Sauerkraut Fish, a sit-down restaurant just around the corner from New York University. Both of us craved the familiarity of Asian cuisine, considering we had been away from home for most of the semester. We needed a hot meal to recover from the difficult semester we endured and an afternoon to catch up on internship updates.

As we lamented over the difficulties in landing a job on LinkedIn, we ordered the Chengdu spicy cold noodles to share. This platter is made with an abundance of chili oil, which I advise against for those who are unable to tolerate high spice levels. The noodles left a zesty zing in the back of my throat, which is a pleasant kick for me, though maybe not all customers. We thoroughly enjoyed the starter nonetheless.

“The cold noodles were very refreshing on this hot day in May. They have a strong spicy kick that leaves your mouth tingling,” Paolo ecstatically finished the first portion of food.

Our polite server presented us with Sichuan wontons marinating in a bowl of chili oil. These wontons were soft, silky, and tender. They were drenched in a spicy garlic marinade, filled with various vibrant seasonings. The abundance of flavors sparked my taste buds and kept me craving more. 

“The wontons were very juicy and flavorful, the Szechuan paired very nicely with them. There’s definitely a lot of oil in the bowl, if that’s your thing,” Paolo informed. Despite his small critique, he ate all of the wontons I was unable to finish.

The beef made szechuan style was tender, well flavored, and a perfect simple dish for those who don’t do well with spice. Onions, sliced jalapeños, broccoli, and tomatoes elevated the platter entirely.

”Szechuan Beef! The meet is very, very tender and had lots of spices. The Szechuan flavor was not too overpowering. It paired very nicely with the white rice and noodles,” my friend commented as we jointly finished the plate.

Lastly, the classic Kung Pao sealed our afternoon meal. Paolo seemed to enjoy the dish, immediately staking his claim on taking home the leftovers.

“The Kung Pao chicken was slightly crispy and bursting with sweet and tangy flavor and a slight kick,” Paolo enthusiastically said. “Very generous serving size, very filling too!”

We truly enjoyed our lunch, with an emphasis on the bowl of wontons or prospective customers who enjoy intense spice. Sauerkraut Fish has partnered with the Campus Clipper to offer students a discount when they present the coupon below and their student ID.