Posts Tagged ‘onFood’

The Covid Cooking Club: Chapter 5: Dairy

Friday, April 9th, 2021

I have had zero positive experiences with cooking dairy at school. This isn’t to say that I dislike dairy or that I can’t make food involving it—I eat cereal with milk and out cheese in sandwiches. Sometimes I even just eat slices of cheese straight out of the package like the absolute barbarian I am. It’s just that any time I try to use milk in conjunction with heat, unspeakable horrors occur. My most successful lactiferous endeavor has been with macaroni and cheese, and that’s stretching it. Normally I would explain how to make the food in question here but anybody who doesn’t know how to make mac and cheese from a box probably shouldn’t be allowed to cook in the first place so I’ll just cut to the chase and say that the cheese somehow always ends up splattered over both the microwave and my shirt, which you’d think would be mutually exclusive. Ultimately it was still edible though. The real issue I have is the quesadilla.

The quesadilla is another food that my family can all prepare better than me, but normally I get around it by rebranding it as a “quasi-dilla” because my love of terrible puns is far greater than my self loathing at not being able to master basic life skills. I can make pretty good quasi-dillas normally, too—it’s a simple process. Just oil the pan, put the cheese on top of the tortilla, fry until the cheese is melted, then fold it in half and eat. (You can throw little bacon in there while it’s cooking for extra flavor and an increased chance of rectal cancer later in life.) at least that’s how it works anywhere either than in my room. When I try it in my room it takes so long for the cheese to melt that the entire tortilla has invariably shriveled into an inedible black crisp. I have no idea what variable causes this as I can’t reproduce any other result.

A similar problem occurs with grilled cheese. I either butter the bread before putting it on the pan and the same thing happens as with the quasi-dilla, or I don’t and the bread becomes burnt on the outside and raw on the inside which is actually worse. Yes, I tasted it. No, I don’t know why. I think the problem might have something to do with my stove, it has no numbers for the temperature settings and food always seems to take longer to cook than the receipt says it should. At the same time, I’m not sure why cheese is such a problem, considering most of the other food I cook on the stove turns out all right. The microwave problem I can understand; every single time I put a liquid in there it acts like a volcano on viagra. But the stove just seems to have it out for cheese specifically. It would be really annoying if there wasn’t a pizza place right down the block. Ahhh, New York.


Some people classify eggs as dairy, but those people are crazy. It doesn’t even come from a cow. Eggs will be covered in the meat section. Except I already wrote the meat section, so I guess anybody who wanted egg stories is shit out of luck.


By: Alexander Rose

Alexander Rose studies satire at NYU Gallatin and wishes he was actually just Oscar Wilde. He is interested in writing, roleplaying games, and procrastination. Describing himself in the third person like this makes him feel weird.

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.



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Restaurant Review: Bareburger

Thursday, February 18th, 2021

There is nothing like a delicious burger at the end of a long week, and Bareburger at Laguardia place has everyone covered. With its homey decor, great food selection, and mindful employees, you can’t go wrong with this relaxed comfort food joint. 

Located right by Washington Square Park, Bareburger is a convenient pit stop for students. When my friend Elizabeth and I visited last Friday, indoor dining had just reopened. We were thankful to grab a booth in the warmth, however, outdoor dining is available. 

With customers selecting their own tables and QR code menus, Bareburger has a relaxed atmosphere. The restaurant is decorated in a diner-minimalist style. The brick walls are painted white with a black and yellow design, and the flooring is light-colored wood. There are both tables and booths available for customers.

The front counter at Bareburger.
The restaurant has a homey relaxed ambiance.

The menu is one of the best parts about this place. They have a burger or sandwich for whatever you’re craving, and dietary restrictions have been considered–everyone can get the burger of their dreams and your vegan friend isn’t left eating a wimpy-looking salad.  

As I pore over the menu with great enthusiasm, I contemplate whether to get the Bison Wrangler burger or the Buttermilk Buffalo sandwich. Or maybe I will try the vegan Guadalupe burger? Thankfully I brought a friend, who I will bully into letting me try her sandwich. Lifehack: family and friends are for trying a restaurant’s entire menu. If you order the same thing as whoever you’re with, then you are doing it wrong. 

Elizabeth and I decide on the black bean Guadalupe burger, the Buttermilk Buffalo chicken sandwich, and a side of onion rings. We also grab two local craft beverages from the drink case—a Black Widow cider and a Merman IPA. 

The food is delicious. The bean burger is perfectly complemented with sprouts, onion, and tomato. Elizabeth’s sandwich is also wonderful, the chicken is crunchy and the taste of blue cheese gives it the perfect kick. I also highly recommend the onion rings. The caramelized onions with thickly breaded crusts are incredibly addicting!

Our delicious Guadalupe burger, Buttermilk Buffalo chicken sandwich, and onion rings.

With great decor and food, the final feature that makes Bareburger stand out is its good service. The food was prepared quickly, and the waiter was available to answer all of our questions. Self-seating and QR code ordering created a distance between diners and servers, however, with the virus this is probably for the best. Not to mention it gives customers some privacy–Elizabeth and I were able to relax enough to talk about matters we would usually not talk about in public.

Me excited about the food!
Forcing Elizabeth to make a Taylor Swift heart.

My big takeaways from this place include the following: 

  1. Options. The menu has something for everyone, and the food is comforting and delicious. 
  2. Relaxing Environment. The informality of self-seating and QR code ordering makes diners feel at home. The decor and ambiance add to this feeling. 

Overall, I can’t recommend Bareburger enough. If you are ever looking for a relaxed restaurant to eat some fantastic comfort food, this is your place. Not to mention the GREAT student discount, which is attached below!


By: Erin Zubarik 

My name is Erin Zubarik and I am a Junior at New York University majoring in Global Liberal Studies and minoring in Chinese and Italian. Over the last few years, I have been lucky enough to study abroad in Florence and Beijing, where I enhanced my language skills and became acquainted with lovely people. This spring I am primarily holed up in my apartment taking online classes, and playing with my hamster Pork Chop.

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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Trying to figure out… Food Situation

Friday, June 28th, 2019

Food becomes an afterthought real quick once you hit college. Without the reminder of someone providing food or carved out meal times, many college students don’t eat. When they do eat, it’s not even close to the realm of something healthy. This problem usually gets worse during midterms and finals seasons, when many deadlines pile up. It’s hard to keep up and usually, food is the first thing that gets skipped.

At NYU, I found that most students live off events with free food, especially freshmen. For commuters, if you don’t have a meal plan, figuring out what to eat is a struggle.

During my first semester of college, I would go an entire day without eating. I would come home after a long day of classes and just collapse on my bed. While laying in bed trying to muster the energy to start my homework, I would hear low rumblings. Then at times, there would be a loud churning sound. Only then would I register how hungry I was. I’d replay my day to figure what was the last thing I ate. The answer usually was an Eggo waffle with my morning coffee. I soon realized after many repeated moments the insidious nature of my eating habits and mindset. Not only is this practice unhealthy, but it also makes getting through school much harder.

Some things I’ve learned from commuting the past three years:

  • Bring lunch with you whenever you can. 
    • There are plenty of places on campus where you can use a microwave to warm up your food. Additionally, there are sinks and water dispensers if needed. (Commuter lounges are set up for that purpose)
  • Bring snacks on those days when bringing lunch isn’t necessary or takes up too much space in your bag.
  • Stay hydrated! 
    • Carry a water bottle. Maybe a collapsible one that will take up less space once you finish it. Flavor it with limes or fruit if drinking plain water isn’t working for you.
  • Build in reminders.
    • Check in on others and have them check in on you. Find a food buddy to keep you conscious of meals. It helps if they are a foodie or health conscious to keep you on that track.
    • Put reminders or alarms on your phone to eat. It forces you to think about your body and its need for sustenance.

From NYU Steinhardt Bio Page

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU. She teaches courses that range from food writing to food advocacy to topics in food sociology. She has written plenty of articles and books on the topic of nutrition and the dynamics of food in our society. Her philosophy when it comes to approaching food is that “Healthy diets are good for whatever ails you, including stress.”

Here are some points she suggests to keep in mind when thinking about food:

  • Most important fruits and vegetables. Eat the ones you like best, but it’s good to vary them as much as possible.
  • No easy way to say this, but eat less. Weight gain is about excessive energy intake. To keep your energy in balance, choose smaller portions and avoid snacking in between meals.
  • If you like coffee or soda, drink it, but recognize how much caffeine it has and how much is tolerated. I don’t generally view coffee as a problem except when it is excessively caffeinated. Shots are another matter; it’s best to avoid them.
  • Approach food with the mindset of it being life’s greatest pleasure. Eating healthy is so easy that the journalist Michael Pollan can explain how to do it in seven words: Eat food. Not too much. Mostly plants.

————————————————————————————————————

By Sanjidah Chowdhury

Sanjidah is a rising senior at NYU Steinhardt majoring in applied psychology. She aspires to become a mental health counselor to understand intergenerational dynamics and better serve the needs of women, Muslims, and the South Asian community. She currently works with NYU’s Office of Alumni Relations. Throughout the academic year, she works on a research team under Professor Niobe Way and volunteers for Nordoff -Robbins Center for Music Therapy. Most of the time you can find Sanjidah with her nose in a book and music blasting through her headphones. 

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourage them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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How to be a Comedian: Week 3: Go up There and Bomb – And Check Out some Bomb College Discounts Below!

Monday, November 9th, 2015

Before I start, I’d like to give a quick shout out to the Campus Clipper. The Campus Clipper has been offering awesome student discounts in NYC, from the Upper East Side to Greenwich Village. The company helps support students in so many ways, from their coupon booklet to their Official Student Guide. Now, on to the blog!

Nothing beats experience. It’s incredibly important to get as much time as possible in front of a crowd. Unless you’re the reincarnation of Bob Hope, then you’re going to bomb the first few times you get on stage. We all do. It’s just one of those obstacles that you have to overcome; but don’t worry, it always gets better.

When you start out, you’re nervous, doubtful, and go up there and totally bomb – fumbling over your words, forgetting punch lines – but each time you do it’s a learning experience that will help you progress to the next level.

stage fright

In comedy, you have to have thick skin and roll with the punches. The best way to toughen up your emotionally fragile skin is to endure several cold audiences (most open mic crowds). Few situations make my lip quiver and face turn red like a stale room while I’m telling jokes. Blank stares, silence, and the sound of your heart beat. I hate performing for a cold crowd – I’m up there baring my soul and sometimes the best reaction I get is a lady sneezing.

One of my worst bombs was my second time ever performing stand up. A comedian I had befriended, Steve Brown, offered me a 5 minute opener spot at one of his shows at the Nashville club “Jazz ‘n Jokes.” I was the only white person there and felt extremely intimidated because I was most certainly not the person whom the audience paid good money to come see. I hadn’t rehearsed and my delivery of jokes seemed like I was trying to tell everyone about a dream I could barely remember.

The result: blank stares and a few pity laughs. Lesson learned: always be prepared! Any reaction is better than no reaction though, because you’re trying to create a dialogue with your audience and get a response from them. If you can start off with a strong opener and get a laugh in the beginning, then the rest of your set will run more smoothly – you broke the ice and they trust you. To gain the trust of the audience, I use self-deprecating humor to humble myself and let them know that I’m confident as well as comfortable talking to them.

There’s hope from these grueling moments though, because you’ll find that you continue to grow more and more jaded to a cold crowd. The less you allow cold audiences to affect you, the more you rely on yourself and the less you rely on their validation. Plus, each time you bomb, you become more aware of what areas in your routine need improving. Also, you know that the next time can’t possibly be any worse!

My best advice to avoid letting a cold crowd affect your stand up, is to fully immerse yourself into your monologue and become so consumed by your jokes that nothing can damage your mojo. I’ve found that when I’m fully consumed by my monologue, I believe in myself more. You’ve got to sell yourself on your act. If you can’t sell yourself on your own jokes, then you can’t expect anyone else to buy them.

How-to-Get-Stand-Up-Comedy-Gigs1

There’s no shortcut to gaining confidence on stage and becoming famous. Everyone I’ve talked with has told me the same thing: get up on stage as often as possible.

A few words from the Campus Clipper –

The Campus Clipper not only helps our interns learn new skills, make money, and create these amazing E-Books, but we give them a platform to teach others. Follow each new blog post to read a chapter of our various books and to learn how the Campus Clipper can help you follow your dreams!

Craving student savings while you catch up on your reading? Click on the link to download the Official Campus Clipper Coupon Booklet to check out some awesome college discounts! And check out our newest YouTube video showing off some of New York City’s finest students during this year’s Welcome Week!

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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
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Breakfast Life

Monday, February 20th, 2012

Sunday morning: oatmeal or cereal. Monday thru Friday morning: pop tarts, Saturday morning: pizza from the night before. This bare line up of  “food” happens to be apart of the typical college kid breakfast menu. For some, the days when mom and dad use to make breakfast seems far from one’s memory. While for others, it feels like it was just yesterday they were being called out of the bedroom in a hurry or being told with urgency to finish getting dressed so that more than five minutes could be spent at the table to eat and indulge in family banter. In fact, many people may find themselves struggling to remember the last time they sat down and had a meal before noon. Our eating habits are only one of the many things that changed upon starting college. With this transition came the disappearance of a real breakfast meal. It is proven that breakfast is the most important meal of the day, yet who is it important to?

Ihop Pancakes

Over the years, snacks-to-go such as yogurt, pop tarts, fruit etc. have come to take the place of a good old fashion meal. Not the kind of meal that will make you feel full for all of 10 minutes, but the kind of meal that leaves you feeling satisfied, sleepy and rejuvenated all at the same time. Research has proven that there is significant importance to eating breakfast. According to a recent survey done by Food Insight, 93 percent of Americans agree that breakfast is the most important meal yet less than 44 percent are eating it everyday. Other studies such as the Georgia Centenarian Study in conjunction with the 21-year study of Older Americans, show that people who eat breakfast on a regular basis have lower rates of Type 2 diabetes, are less likely to develop heart failure, and are subjected to a longer than average life span.  Fast food places that offer a breakfast menu have also done a good job at easing in the picture. With the exception of Ihop who serves breakfast all day and all night. In the quick service restaurant industry, fast food breakfast purchases rose from 18.8 percent to 21 percent over a five year period, along with the sales of breakfast sandwiches rising to 19 percent.

With all that is to be gained from eating breakfast, who wouldn’t want to? What’s really standing in the way? A line we have adapted to using, which has also integrated itself into other areas of our lives; “I don’t have time”. Lunch is becoming the new breakfast because we “don’t have time” to wake up earlier, squeeze it in, or make it apart of our daily routine. Perhaps some of the things we don’t have time for now, are things that would extend our time later on in life. Breakfast is one of the many things being shuffled around to accommodate the busyness of being students and adults.  Making time for breakfast means making time for the important things; energy to live and adding years on to our life.

Thinking about getting reacquainted with breakfast? Get $5 off at Ihop with this free Campus Clipper coupon!

 

Samantha Williams, State University of New York College at Old Westbury, 2012

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New York Meets Mexico: Gabriela’s Mexican Restaurant and Tequila Bar

Monday, February 13th, 2012

I have a secret to tell. A secret in which only the readers of this blog will discover. I have a fetish for Mexican cuisine. Did she really just say that? Yes, I did. Is it weird? Maybe. Do I care? Not really. Why? Only because I stumbled across the most amazing restaurant and I fell in love. Gabriela’s, which rests on the corner of 93rd Street and Columbus Avenue, has the perfect blend of modern day Mexican cuisine and is perfect on any day of the week for city goers  in search of a good time and an amazing cultural experience.

Making its debut in the restaurant industry in 1992, Gabriela’s Mexican Restaurant and Tequila Bar is said to have some of the best Mexican food one can ever find in the city. Greeted by authentic Mexican style doors, one is instantly tossed into an environment that embodies every aspect of Mexican culture from the music, to the décor, even down to the cushions on the chairs and the dish listings in the menu -they are first listed by their Mexican name with an English
translation to follow. And the staff is beyond friendly; as you are waiting to be seated, every server who passes by offers a smile. In the three times I have been there the service has been quick, friendly and consistent. The menu, which was created from family recipes, offers a full variety of Mexican Cuisine- quesadillas of all kinds (chicken, beef, shrimp etc.), guacamole, flautas, ceviche, tacos, salads, burritos and so much more. I ordered what is the best quesadilla I’ve had to date. You name it, they have it. The displays of the dishes are strategically detailed to resemble Mexican culture. Mexican style artwork border many of the plates on which the food is served while other dishes such as Flautas Jalisco, are served on long rectangular plates, with drapings that exude all that is Mexico.

One cannot turn a blind eye to the elaborate Tequila Bar, which is decorated by lights on top of lights on top of lights. In the warmer months, they even have an outdoor drinking area. It’s as close as you get to Mexico if you haven’t already taken that Spring Break trip to Cancun. What’s the one thing that’s more important than a student having a good time? The cost of said fun.  Gabriela’s is generous on your pocket, and isn’t just another place that will make a student feel guilty for spending money they shouldn’t have on service and food that wasn’t even worth it. Appetizers start at $9 with entrees being as low as $12 and did I mention it’s delicious?

New York has a world of opportunity when it comes to food, but Gabriela’s is different. It’s the cuisine, an environment that embodies the spirit of Mexico and the quality of the service which allows two worlds to collide; New York meets Mexico. Visit Gabriela’s website for a full menu listing and other information.

Thinking about paying Gabriela’s a visit? Be sure to make a pit stop at the Campus Clipper website to download a coupon that includes a complimentary 8oz frozen beverage with a Student ID.

Samantha Williams, State University of New York College at Old Westbury, 2012

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!

 

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Bare Burger – Restaurant Review

Wednesday, November 3rd, 2010

By Laura Brown, NYU

Location: 535 Laguardia Place

Hours: Mon-Sun 11:00AM – 11:00PM

Cuisine: Organic Classic

Price: $$

Alcohol: Yes

Outdoor Dining: Yes

Take Out: Yes

Best For: Brunch, Lunch or late night Munch

Accepts NYU Cards

The term “organic” can come with many preconceived ideas. As a kid, I always grimaced when my health-conscious mother brought home organic “treats” such as wheat-grass shakes or tofu banana puddings. If I had any residual disdain for organic dishes, Bare Burger has eradicated my juvenile notion that taste had to be sacrificed for healthy, organic ingredients.

Bare Burger, first conceived in Astoria by six Greek brothers, has sprouted another branch in Greenwich Village. Upon arrival my boyfriend and I were graciously welcomed by manager Mischa Levine, who was to be our guide during the Tour de Force sampling of the lunch and dinner menu. We felt like gods to be fattened.

While the first batch of food was freshly being prepared, Mischa introduced us to the Bare Burger beer and wine selection. Almost all the beers and wines are organic or only lacking in the pricey authoritative seal. When it came to the wines, Mischa knew most all the vendors and which local communities the grapes were grown and harvested before distribution. For teetotalers there are also options of organic ice tea, organic lemon-lime lemonade and wide array of organic sodas.

My mouth moistened and stomach rumbled with Epicurean anticipation as trays of russet potato fries, chicken tenders, and flaky onion rings were first brought out with a haloed ring of dipping sauces. As wonderful as these fried appetizers were, they seemed to be more of a vehicle for trying all of the sauces. Some of my top favorites were the malsala ketchup, a smoky-sweet barbeque sauce that goes really well with the ostrich burger, the pesto mayonnaises, and agave nectar mustard.

Then came a promenade of sliders: trays of beef, turkey and ostrich burgers were compacted next to a chicken club sandwich and hot dog filling our booth with carnivorous wafting. The pairings of complimentary flavors in the burgers and sandwiches were indicative of a burger-artisan. The classic beef burger is the platonic representation of the ideal burger: tender meat, fluffy brioche role and a special sauce with the usual tomato and lettuce accoutrements. The chicken club sandwich gives a strong kick, Cajun style that is simultaneously balanced and cooled by creamy avocado wedges. My particular favorite, the turkey burger, has the smokiness of organic bacon coupled with the sweetness of a grilled pineapple ring.

What was most satisfying however during the meal was how animated Mischa was in detailing the background for most every ingredient. Why he chose particular vendors for the organic ice cream or where he was supplied the organic ketchup and agave sweetener flirting their chemical-free purity on the tabletops. He relished in the fact that all the meats were organic, prepared to order, and of the highest quality. The term organic became a dulcet, alluring golden ticket for consuming everything presented, sans guilt.

After courses requiring vigorous mastication, I was grateful that our last was purely liquid. A silver tray displayed old-fashion shakers, holding frothy-organic milkshakes. We sampled flavors of chocolate, pistachio, chocolate-raspberry, and “Steve’s Special” which was part chocolate, part vanilla, banana and peanut-butter all delicately combined by the Jedi-Master of Milkshakes: Bare Burger’s Steve.

This ethos of community applies not just to the food, but the overall atmosphere.

Even the adornments of the restaurant contain their own narrative: the storefront is a cheerfully refurbished yellow garage door, the wooden tables were garnered from excess driftwood and our booth was canopied with a glistening recycled milk bottle chandelier.

Admittedly, I went back two days later. And after a couple moments of sheepish gluttony, I eased back into the same booth with the feeling of comfortable chumminess. And that’s just the type of customer base Bare Burger will attract. Bare Burger’s menu is the type you want to woo repeatedly for dinner, lunch and even breakfast- not the late night quickie when anything in the realm of edible will suffice. The health devoted and foodies alike will find dishes to delight over and a restaurant to commit to.

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Slane in NYC

Monday, September 20th, 2010

Restaurant review of Slane Public House by Emily Ho, NYU

102 MacDougal Street
New York, NY 10012-1203
(212) 505-0079

The Brief Bite

– Great chatty atmosphere

– Wallet friendly drink specials – $5 Cosmos, Sangria, Margaritas, and $4 beers

– Free wifi during the day!

– $6.00 Lunch – last I heard, Slane is planning on sneaking in an authentic Irish dish somewhere in the Student Special menu.

I hear it even before I step in the door: the steady rhythmic beat of the music, people calling out to one another, and the sound of drinks clinking as the bartender, Annie, shakes up another two mojitos. It’s a Tuesday night at Slane on MacDougal, next to the Creperie.

If the name Slane is sounding slightly familiar, you might be thinking of the castle it was named after: Slane Castle in Ireland, now a concert hall hosting acts such as the Red Hot Chili Peppers and U2. The cool, slightly quaint Irish aesthetic seemed very much on bar owner Glenda’s mind when she designed the interior: dusted brick walls with niches for candles and green Irish lettering on the walls, and dim pendant lamplights along the bar. The space is cleverly designed to accommodate big groups in the front (they often host birthday parties), football fanatics (there are 5 flat screens, each tuned to a different sport), and a smaller intimate booth in the back (elevated by a step, these few tables offer some privacy if that’s what you’re looking for). Stepping in reminded me of my own trip to Ireland a few years back, and my visit to its oldest pub, the Brazenhead. So just coming in, I knew this wasn’t just an ordinary pub.

Sitting at the bar, what caught my eye was their large selection of beers, most notably of them the Irish classics Guinness and Carlsburg, and Sam Adam’s Octoberfest, which had just come into season. Big points to Slane for having a seasonal beer selection, but even more so was the quick and friendly service from Annie, the bartender and only waitress. Even though the bar was filling up fast, she was quick to take my order.

The comfort food menu leaned slightly towards European cuisine, ranging from Fish N Chips ($14) to meat and vegetable pies. After much deliberation, my friend and I settled on an appetizer of garlic breaded mushrooms ($8), a chicken & mushroom pie for her ($10), and a classic shepherd’s pie ($13) for me.

So – the seemingly rudimentary appetizer. Who knew a simple dish of sautéed mushrooms ensconced in bread crumbs, with an underlay of butter and garlic could be so plain delicious? The button mushrooms were just juicy and crispy enough to pop the tastebuds – a hard combination to pull off. Combined with a light side of arugula salad, this dish makes a great vegetarian option. Definitely the high point of the meal, my guest and I devoured the plate in minutes. We didn’t have to wait too long for the entrees to arrive. My shepherd’s pie was a hearty casserole of beef chunks and vegetables, baked with a topping of mashed potatoes. The real winner at the table though, was the meat pie: topped with only a thin crust, the soupy mixture underneath had a nice touch of wine – a sherry like Harvey Bristol, perhaps. Whatever the secret concoction, the flavor soaked into the chicken & mushroom combination, elevating the dish from standard fare to true comfort food (with a slight twist of sophistication to boot).

The music was still playing when we finished, but the birthday party had left, making room for the nightly 3 hour music set, Mondays through Thursday. Each night features a different group, playing anything from jazz to a more eclectic alternative pop. Slane is pretty receptive to local bands in the area, and even features student bands from NYU. It’s definitely a good atmosphere whether you’re catching up with the old gang, or whether you want to mingle with new people (I caught a guy’s eye a few times). So, is Slane a tiny slice of Ireland or just a cool joint for hanging out, either before or after hitting up the nightclubs? You decide – Slane is right on MacDougal, close to Bleecker.

Click here for a student discount at Slane.

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Shake Shack

Thursday, September 16th, 2010

Restaurant Review of Shake Shack – 86th St

By Laura Brown, NYU Grad Student

Address: 154 East 86th Street between Third and Lexington

Hours: Mon-Sun 11:00AM – 11:00PM

Cuisine: American

Price: $

Alcohol: Yes

Outdoor Dining: Yes

Attire: Shorts and Flip-Flop approved.

Best For: A bite for lunch, quick evening meal, or late night crave.

Danny Meyer has bestowed to NoLIta, the Upper West Side, Miami, and even the Left Bank of France, American burger perfection. It seems only natural that another branch of Shake Shack should nestle into Upper East Side Manhattan on East 86th between Third and Lexington.

If one word could depict this art-nouveau locale, it would be desire. The long, curving line seems as much a fixture as the iconic stainless steel and lime striped interior. Half of the waiting is done outside, peering longingly through finger printed glass, the rest inside, the air sensually flavored with cooking beef.

However, for the beef-intolerant, the offerings of chicken hot-dogs and portabella cheeseburgers are also well worth the wait. The L.A. sized burgers come wrapped in waxy sheaths, sporting unnaturally colored condiments: neon green pickles and unnervingly rosy-red tomato slices.

There is a separate register line entirely dedicated to a quick hit of frozen delight. The flavors range from the familiar vanilla and chocolate to the experimental green tea, basil and mango. Though without a bar, the Shack offers a wide selection of beers and half-bottles of red and white wine.

The metallic table and benches as well as the outdoor seating reflect Shake Shack’s original concept: a modernization of the traditional American picnic. Shake Shack puts a fresh face on fast food and brings an American classic to new zenith of cool.

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