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5 Restaurants to Try at Yale

Published on November 16, 2015 by The Crimson Crave3 Comments

by Caroline Gentile ’17

Imagine the scene. You arrive to Yale on Friday night (or Saturday morning), excitement humming through the polluted New Haven air. Perhaps you are a bit buzzed, perhaps you aren’t (but you probably are because this is the one weekend Harvard kids act like its Harvard State). Regardless of your level of inebriation, you are very likely hungry. But where should you go to eat in New Haven? Do they even have restaurants there, in a place so riddled with crime and gothic architecture?

Surprisingly, yes! New Haven actually boasts many great restaurants, ranging from cheap eats to expensive gourmet fare. Below are some of the best picks on the cheaper, college-student-friendly end of that spectrum (disclaimer: there’s a lot of pizza on this list, but only because pizza is something that New Haven apparently does really, really well):

Alpha Delta Pizza

Location: 371 Elm St., New Haven, CT 06511

Hours: 3pm-3am

Type of Food: Pizza

Price range: $

What to Order: The Wenzel, a deliciously greasy conglomeration of fried buffalo chicken, hot sauce, mozzarella, lettuce, and tomato atop a sub roll.

Photo courtesy of yelp.com

Ivy Wok

Location: 316 Elm Street, New Haven, CT 06511

Hours: 11am-2am

Type of Food: Cantonese

Price Range: $

What to Order: The curry soup or the fried pork dumplings.

Photo courtesy of yelp.com

Mamoun’s Falafel

Location: 85 Howe St, New Haven, CT 06511

Hours: 11am-3am

Type of Food: Falafel

Price Range: $

What to Order: Chicken kebabs.

Photo courtesy of mamouns.com

Miya’s Sushi

Location: 68 Howe St, New Haven, CT 06511

Hours: 5pm- midnight on Fridays and Saturdays

Type of Food: Sushi

Price Range: $$

What to Order: The Late-Night Specials, offered after 10:30pm, which consist of award-winning sushi made from leftover premium ingredients at a much lower price, as well as 1/3 off pitchers of beer, cocktails, and all bottles of wine. Also, their spicy-mayo-covered shoestring Tokyo fries.

Photo courtesy of yelp.com

Pepe’s Pizza

Location: 157 Wooster Street, New Haven, CT, 06511

Hours: 11am-10pm

Type of Food: Pizza

Price Range: $

What to Order: Any of their pizzas! Pepe’s is probably the most well known restaurant in New Haven, and is actually opening up a store in Boston soon!

Photo courtesy of www.roadfood.com

“Fall” In Love: With Pumpkin Pie (Or Something Like It)

Published on November 16, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Angela Yi ’19

This week, I had a desperate desire to have a fall classic: the pumpkin pie. I like to think of pumpkin pie as the taste of fall. Its sweet taste packed in a squishy orange gloop of heavenliness evokes the sensation of autumn. As I walked through the changing trees and piles of fallen leaves in Harvard Yard, my cravings for some pumpkin pie only grew. And so, I got out my phone, and – like a true foodie – immediately searched “best pumpkin pie” on my trusty Yelp app.

The first pastry shop, Petsi Pies, listed on Yelp looked very promising. It had 4/5 stars out of 234 reviews, and the ones specifically on the pumpkin pie were positive. Best of all, it was only an eight-minute walk away. Unfortunately, Petsi Pies closes at 6:00PM, and my schedule for this week didn’t allow me to leave Lamont (AKA the Pit of Despair) until much later.

Lamont pumpkin pie. Not the best, but enough to satisfy cravings for a night.

And so, despondent, I went out for a brief walk around Harvard Square and – lo and behold! – I saw that Pinkberry had new seasonal flavors out that included pumpkin pie. I’d never had a pumpkin pie-flavored froyo before, but I was desperate so I entered the store and had the pumpkin pie frozen yogurt for the first time.

I was pleasantly surprised. I’d feared the worst – that it would taste like a pale, cold imitation of my favorite fall dessert – but it actually wasn’t that bad. In fact, it was a nice blend of the best things about froyo and pumpkin pie.

Pinkberry’s pumpkin pie froyo with toasted almonds and milk chocolate crunch toppings.

My cravings were sufficiently satisfied that night, and I learned to not be afraid to try new things. But next week, I’m looking forward to having a huge slice of some delicious, resplendent, and simply amazing gloop of heavenly wonder.

Hershey Kiss Acorn Treats

Published on November 16, 2015November 16, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

As always it’s a busy time in Harvard Yard. Tourists travel worldwide to see the infamous John Harvard statue, students study between classes in preparation for midterms, and photographers take pictures of the beautiful landscape and buildings at Harvard. But, mostly unnoticed, the busiest of all is the scampering squirrel who is gathering acorns and food for the upcoming winter. Especially now that winter looms and the bright colored chairs in Harvard Yard have been removed, the squirrel is even more noticeable as he stocks up on his impending feast for the next several months. The gluten free Hershey Kiss Acorn Treat is made in honor of the squirrel, in hopes that this winter, unlike the last, will be short and that the squirrel will have plenty of food to keep him satisfied. This recipe is very simple, but it is the perfect one-bite party snack that has an incredible chocolate peanut butter flavor.

Ingredients:

Gluten free instant icing
Gluten free mini vanilla wafers
Hershey’s Kisses any flavor
Reese’s Peanut Butter Chips

Directions:

Place mini vanilla wafers on a tray with the flat side of the cookie toward the top.

2. Squeeze a small amount of icing onto the bottom of an unwrapped Hershey Kiss and place it onto the center of the cookie. Let sit for a few minutes to allow the icing to harden.

3. Place a small amount of icing onto the bottom of a Reese’s Piece and place onto center and top of the cookie.

This amazing acorn treat is a simple and tasty way to honor the squirrel and enjoy a great gluten free bite at the same time.

Step Aside, There’s A New Coffee in Town

Published on November 16, 2015 by The Crimson CraveLeave a comment

by Allison Yan ’19

There’s nothing quite like our beloved Clover. The brightly lit space. The open, airy atmosphere. And the food. Did I mention the food?

A Harvard staple, Clover is well-known for its carefully made food and top-quality coffees. Friday was a special day for Clover, as the restaurant introduced Four Barrel Coffee to their wonderful drinks lineup. I had the wonderful opportunity to talk to Clover manager, Lynn, about their new coffee (coming all the way from Ethiopia!) over a delicious complimentary cider donut.

Full disclosure: I’m not by any means a coffee aficionado. Fortunately, Lynn gave me a very helpful rundown of Four Barrel Coffee and what Clover looks for in its coffee roasters. I’ve compiled her advice in a list that will hopefully be helpful to my fellow Clover addicts.

Clover selects its roasters very deliberately.

It’s not just a random selection, or whichever roaster is the most affordable. Clover doesn’t feature any type of coffee unless someone has personally visited the roastery. They consider how the roaster treats their beans, the equipment, and the staff before deciding whether to bring it back to its Boston-area restaurants.

Four Barrel Coffee was hand-picked by Clover’s owner!

Ayn himself endorsed this coffee.

African coffees are distinctively different from Latin American coffees.

African coffees tend to be fruitier in nature, with a mix of multiple flavors, while Latin American coffees tend to have a smokier taste.

Four Barrel’s beans hail from Biftu Gudina, Ethiopia.

These beans really are special. The flavor of this coffee is described as “lemony, earthy, with a thick body.” Just enough fruitiness to make you nostalgic of warmer days, and more than enough satisfying earthiness to warm you up.

Light or medium roast is the way to go.

Four Barrel beans are delicate and have a uniquely lovely taste. It would be a shame if a dark roast was used and all you tasted was the burn of the roast. Light or medium roast will best allow the flavors to sink in.

Four Barrel Coffee has been a Clover staff favorite since it arrived.

It’s even made using the pour-over method! Therefore, it’s good. Trust me.

I know I’ll be back to try Clover’s new coffee as well as my old favorites. In any case, move aside, large coffee chains. Clover is making a name for itself as a seller of some of the best coffee in the world.

VOTE HERE: 2nd Annual Dining Hall Hack Competition

Published on November 15, 2015November 15, 2015 by The Crimson CraveLeave a comment

Below are our best submissions to the second annual dining hall hack competition. Until Friday, November 20th, vote here for your favorite entry! The winner will get to pick a recipe off the blog to be made and delivered to their dorm after Thanksgiving break.

Chicken, Egg, and Cheese Breakfast Burrito (by Nolan Hellickson):

Ingredients:

1 chicken breast
2 fried over easy eggs
2 slices of swiss cheese
blue cheese dressing
oregano
pepper
veggie of choice (onions and mushrooms)
tortilla

Instructions
1. Order a chicken breast and 2 fried over easy eggs from the grill with swiss cheese
2. Slice the chicken into small pieces, put in the wrap with the eggs and cheese
3. Add veggies and drizzle with blue cheese dressing
4. Add oregano and pepper
5. Wrap the burrito and place in the sandwich press
6. Enjoy a perfect burrito

Chicken Teriyaki Bowl (by Amanda Heffernan):

Ingredients:

1 grilled chicken breast

edamame

sliced carrots

honey

soy sauce

sesame oil

sriracha

rice

Directions:

Order some grilled chicken, dice it up, and add it to a bowl of rice with edamame and sliced carrots from the salad bar.

For sauce, mix three parts soy sauce, one part honey, one part sesame oil, and one part sriracha. Stir well with a fork and combine with the chicken, rice, and veggies.

Blueberry Waffle (by Katelyn McEvoy):

Ingredients:

waffle batter

blueberries

whipped cream

Directions:

Get a plastic cup 2/3 full of batter and add one big spoonful of blueberries (without much liquid), then mix it up well with a spoon. Spray the waffle iron and pour in the batter, starting in the center and then making sure it spreads to the edges. Cook for about 15 seconds longer than called for, then top with whip cream and enjoy

Just Quad Things: an Exploration of the Quad Grille

Published on November 9, 2015November 9, 2015 by The Crimson CraveLeave a comment

by Richa Chaturvedi ’18

Evolutionarily, humans weren’t meant to stay up past sunset. In a largely agrarian society, people’s schedules revolved around sunlight – the workable hours. With the advent of electricity, people began staying up later and later, culminating in one single event: you, last night, staying up to finish your pset. It’s late and you’re hungry. If only there was somewhere to go!

But there is! It’s called Quad Grille, and it has everything your tired and sleep deprived heart could want! Their best dish by far are the mozzarella sticks, which taste like pieces of fried heaven. A good mozzarella stick is hard to do – you have to have the perfect temperature for the cheese and the ideal crispiness on the outside – so hats off to Quad Grille for doing it well.

My blockmates love the chicken fingers, claiming that they may even be better than the HUDS version (how could that be?). The Grille is even nice enough to provide you with everything from barbeque sauce to ketchup – the selection of sauces is almost as varied as the food itself. And I would be remiss if I didn’t mention the curly fries. I don’t know if there’s much more to say about them, except that you need them in your life.

And it takes board plus! In my honest (and perhaps unsolicited) opinion, this is the best way to spend that free cash. That’s right, I said it. It’s even better than Greenhouse. So next time you find yourself in the Quad, sad, tired, hungry, or just bored, make your way to the Quad Grille. You will leave with more mozzarella sticks you had when you entered, so it’s obviously a win.

Annenberg Cook-Off

Published on November 9, 2015 by The Crimson CraveLeave a comment

by Audrey Thorne ’19

The basic structure
Five teams, three judges, one winner. The teams were given from 4:30 pm until 6 pm to cook and plate their dishes. Each team must incorporate apples into their dish.

The teams
Al Dente Al Fresco, Working Title, Shakers and Bakers, Ratatouille, and Fernando the Destroyer.

The judges

The winning dish
Working Title won for their Chicken Cordon Bleu in a honey mustard glaze, with a provolone melt and a side of maple whipped sweet potatoes with sage butter and a Fall salad.

Ingredients
Each team received $18 in plastic Farmer’s Market currency to buy fresh ingredients from the fair. All spending in the market was rounded up to the dollar and had to occur before 4:30. In addition to produce bought at the fair, the teams had access to Annenberg’s salad bar, raw eggs, milk, and the secret ingredient: apples.

Crunch time
“I had class from 3-5pm, so I had to buy my ingredients in advance and start cooking just over a half hour late. My group, Ratatouille, purchased homemade rigatoni for $6.50, a fresh sweet potato for $2, and seasoned almonds for $3.”

What did it feel like cooking in front of a crowd?
“Exciting. I ran in just past 5 pm to see a full production: five tables tended to by guys and girls in white aprons and hats, scurrying about, chopping and simmering. Others strolled from table to table cooing and inquiring. Friends came by taking photos. My teammates plated the pasta and uncooked apples, followed by the seared the chopped apples and sweet potatoes. To our right one team seared scallops and whipped sweet potatoes. To our left the girls cooked cranberry sauce and assembled three swans out of apple slices, one on each judge’s plate. Each team’s dish looked so different, not just in how it was cooked but also how it was presented, despite the similarities in ingredients.”

Nothing Like Ice Cream From Home

Published on November 9, 2015November 9, 2015 by The Crimson CraveLeave a comment

by Allison Yan ’19

What makes some ice cream better than others?

Since arriving at Harvard, I’ve realized that Cantabrigians, and Bostonians at large, sincerely appreciate their ice cream. JP Licks is a staple, a place that locals and college students alike frequent, even when the weather dips. Lizzy’s is a less bustling, more intimate alternative to JP Licks. And then there’s the lovely Toscanini’s, for the rare few who find the time to trek to Central Square.

I’m proud to say that I’ve tried them all by now. But it’s just not the same as ice cream back home.

Cincinnati, Ohio is home to many things: an average baseball team, a slightly above-average football team, and, most importantly, Oprah Winfrey’s favorite ice cream. You read that right. Cincinnati is home to Graeter’s ice cream. Many of my fondest childhood memories are from post-event treats to Graeter’s, where I would shamelessly indulge in black raspberry chocolate chip ice cream sundaes (those were my mom’s favorite, so they had to be my favorite as well). She was very particular about her sundaes, and so was I: one scoop of black raspberry chocolate chip with whipped cream, nuts, and black raspberry syrup. She always went for a maraschino cherry on top. I never liked the taste of maraschino cherries, but since I always appreciated the aesthetic the cherry added, I would get one as well.

Of course, my love for Graeter’s went beyond just visits to the ice cream confectionary for those sumptuous sundaes. There were rarely times when we didn’t have pints of black raspberry chocolate chip ice cream in our freezer. Post-dinner desserts always consisted of our trusty ice cream in a Graeter’s waffle cone.

There is just something unique about Graeter’s ice cream that can’t be beat by the ice cream shops here. The way the ice cream melted in your mouth so you could chew on large chunks of chocolate chips, the heady thickness of the ice cream that would trump soft serve any day, the extra sweet flavor that made it clear that you were partaking in a special indulgence rather than some faux-healthy dessert.

In my first months here, I felt like I missed Graeter’s almost as much as I missed my family. There’s a lot that goes into good ice cream, really. The richness of the texture, the presence of yummy extras (namely, chocolate), and, of course, the memories associated with the ice cream.

Anyone who wants to contest my claim that Graeter’s is the best should take me to JP Licks to prove otherwise.

El Jefe’s: A New Contender

Published on November 9, 2015November 11, 2015 by adamsulliwongLeave a comment

by Adam Wong ’17

There’s a new contender in the late night food game. El Jefe’s, the new restaurant on Mt. Auburn Street, seeks to get in on the market of the late night drunchies game, taking up the same hours as Tasty Burger, the hegemon of 3AM post party sustenance. We were hungry, so we went to check it out.

When we went in late one Wednesday night (Thursday morning for you damn literalists) we were greeted by a warm atmosphere, a busy kitchen, and decor that suggested Havana or Tijuana. Painted exposed concrete, old finished tables and decorative flor Cholula tiles relaxed us, and got us in the mood for some casual Mexican food.

We ordered ourselves the 3 taco package and a burrito, ringing in at $6.50 and $7.00, respectively. In the tacos we got Carne Molida Picante (a kind of spicy ground beef), Chorizo, and shrimp. In the burrito, you know we had to load it up with our old standby, Carnitas. We did get served out of Pyrex glass dishes that your mom uses to make meatloaf, but we were told it was interim stuff until their new equipment arrives. Regardless, the stuff waiting for us in the Pyrex was quality. The options are quickly refreshed from the stove and grill just behind the line, which is impressive, considering the amount of goodies you could slam down on your tortilla. Perfectly (and we do mean perfectly) cooked Mexican or lime rice, pork pinto beans, roasted veggies, plantains, and some bangin’ guac can be added to any one of your creations at no extra cost. Forever the arbiters of thrift, we could never consider getting every extra possible, until we found this place. You’d have to be crazy to put plantains AND guac in your burrito, but that doesn’t mean you can’t. You do you, man.

Its as big as our heads, and we have fat heads.

Some taco action for our views back home.

We sat down and got eating. The carnitas was fatty and sweet, reminiscent of some of the Mexican food closer to the border back home in California. The shrimp taco, with simple lettuce, cheese, and pico de gallo toppings, was awesome. The shrimp was al dente, and was deliciously shrimpy. The chorizo, instead of being served as ground spiced meat, was fried, slightly crispy slices. I could get more of the spicy fatty pork into my mouth and really taste the red chiles that gives the sausage its distinctive red color. We were surprised when we found the spicy ground beef taco to be our favorite. Though visually reminiscent of elementary school lunch, the taste is on a whole other tier, and strong enough to hit your taste buds through the deepest inebriation.

One of our top discoveries was the salsa verde. A common sight in Mexican restaurants across the country, the thinnish, forest green sauce found here is anything but common. It is peppery, hot, flavorful, and so good, we would name our kid after it. Looking for an excuse to eat more of it, we ordered a steak quesadilla (only 5 buccaroonies) where another pleasant surprise jumped out at us. The steak… was GOOOOD. Peppery and tender, the steak was right at home in the extra cheesy quesadilla, and just peachy in the salsa verde.

We can't count that high. — We can’t count that high.

Being a new and small establishment, El Jefe’s seriously takes in community input. In fact, community input is built into the organization of the restaurant in the Picante bar. A huge wall of dozens of different sauces to spice up your night, the Picante bar can be expanded with hot sauces of your own choosing. With this kind of responsibility, El Jefe’s gives us at Harvard the opportunity to make it a real home of ours.

El Jefe’s in the square is a huge move. Though its grub was not as good as Felipe’s, it is a different genre of Mexican food, and brings with it different benefits to the table. El Jefe’s has got yummy food, lots of it, and late. While fools be standing in line at Tasty Burger for an hour while waiting for 2 small burgers costing them an exorbitant ten dollars, I at least will be skipping round the corner and getting my money’s worth at el Jefe’s, the new boss of “why am I awake” dining.

Plating Food in Annenberg

Published on November 3, 2015 by The Crimson CraveLeave a comment

by Emily Brother ’19

Inspired by the instagram chef, Jacques La Merde, who mimicked the plating techniques of haute cuisine using junk food, I attempted to create my own gourmet-looking dishes using the food from Annenberg. Here are a few of the plates that I made: