DogDailyHerald, Vol. 2

DogDH was such a success the first go-round that the submissions have kept rolling in. Can’t have too many dogs at finals time, right? Here, for you, are even more canines for your study breaking pleasure… and keep ’em coming to (or to my Brown address, if you feel like finding it in the directory).

Georgia’s dogs, Hercules and Daisy.

Georgia Tollin ’15: “A similarity? Daisy is 5 years older than Hercules, and their relationship exactly mimics that of my relationship with my younger brother: Daisy’s the diva and Hercules is the trouble-maker.” Continue Reading

DogDailyHerald: Meet our dogs

Know how excited you get when you leave class in Wilson or lunch in the Blue Room and find hoards of tail-wagging dogs waiting to cuddle up to you on the Main Green? With weather like we’ve had recently, Heavy Petting isn’t likely to pop up and brighten our day—but that doesn’t mean we can’t take relief from furry creatures as we troll the Internet study diligently this finals period. With that in mind, we present DogDailyHerald, a compilation of dogs who are known and loved by members of the Brown community. It’s said that dogs and their owners come to resemble each other, so we’ve noted what we feel we share with our canine companions. The need for dogs will continue through finals, so if you’re not pictured here, send us your picture and resemblance and we’ll feature you in the next installment.


Ana’s dog, Didi.

Ana Colón ’14: “[Didi] is much more graceful than me, and has much better hair. But we’re both very cuddly and are huge daddy’s girls. Also, this dog is clever as f*ck. She can open f*cking doors and let herself into the house because she is the queen.” Continue Reading

Blog Cooks Things: Quinoa edition

We are Brown students. Brown students love to eat. In order to eat, we need to cook things. Enter Blog Cooks Things, a new series in which we share the yummy things we cook with you.

One cold October night, three bloggers got together to cook up every Brown student’s favorite grain: quinoa. The best thing about quinoa: it’s versatility. The worst thing about quinoa: deciding which version to make. We considered several recipes in our quest to create the best batch ever (!), and our cooking crew decided on “toasted quinoa with mushrooms and Asian flavors.” With an abundance of scallions, mushrooms, and broth, not only was this batch of quinoa easy to make, but it was also delicious. Like, the best we’d ever had.

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Participate in democracy and get cheap burgers!

Slow down there, cowboy: They’ll cut you off after four burgers.

Yet another incentive for you to rock the vote. All day tomorrow, Harry’s, home of the 68-ounce beer boot, spiked root beer float, and Mother of All Burgers, will be offering its legendarily cheap and delicious sliders for one buck a pop. (Note: This doesn’t combine with other promotions, which means no 50-cent sliders during half-off happy hour.) All you have to do is show ’em your “I Voted!” sticker. [Ed.-We get stickers for voting?!?! Why don’t they advertise that more?] No word on how us stickerless absentee voters will prove our participation, but we’ll take our chances. Burgers and democracy: Does it get any more American than that?

Amuse-Bouche: Teas and Javas

Straight shot of sugar.

Nutella cupcake!!!!!!!!!

Those of us who were old lucky enough to know The Edge, that beloved Wayland Square coffee shop, mourned all the more heavily when, totally out of nowhere, it closed last year. Its amazing coffee, full wall of windows, and tucked-away-ness all made it a fantastic hidden study spot—and don’t even get me started on its granola. So when I heard that a new coffee shop, Teas and Javashad opened in the same space, I was equal parts amped and skeptical. Could it ever fill the empty place The Edge had left in our hearts?

First impressions didn’t have me convinced. Compared to The Edge’s cozy, college-y feel, T&J’s is more sleek and grown-up. It’s decorated in mostly blacks and silvers, with big glass dome lights and simple black chairs that make it feel very modern, clean, and hard. In a different way, though, it’s also very conducive to work: There are plugs everywhere, and a tall 10-seat table is especially accommodating to everyone who shows up to study. And they’re open ’til 11—hurrah. Another holdover from before is the huge wall of windows that looks out onto Wayland Avenue, which can be opened when the weather’s nice to make everything feel all breezy. While that won’t be happening for another few months, the windows will let in plenty of natural light in cold, dark winter.

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Amuse-Bouche: Short-Order Reviews for Family Weekend

The Dorrance

Family Weekend is great for a lot of reasons—we get to have chauffeurs while we run errands, play tour guide, rant to someone new about the eyesore that is the SciLi (and, oh yeah, hug our darlingest parents). But perhaps what’s most exciting is the fact that we get a whole weekend of subsidized non-Ratty meals and adventures off the Hill. That can also be scary: When you’re eating Ratty brunch and spicy withs, it can be hard to know where to begin when it’s time to play host. (Shameless self-promotion: The Family Weekend issue of Post-, our sister publication under BDH, has a full spread of restaurant coverage.) Here, though, we’ll focus on some of the fancy-schmancy restaurants that this reviewer likes to frequent for dinner with her own magnanimous parents. Treat yo’self… Or, let your parents treat you. We love ya, Mom and Dad!

The Dorrance: Full disclosure: I’m sad that my parents aren’t coming to Family Weekend, not because I miss them (pish-posh) but because I wish I could drag them here. Bon Appétit is also a fan: It named The Dorrance one of the 50 best new restaurants in America. Chef Ben Sukle previously worked under Chef Jennings at La Laiterie and then did a casual stage at the #1 restaurant in the world. Now he’s set up shop in the first floor of the downtown Union Trust Building, whose 20-foot (rough estimate… it might be 50) floor-to-ceiling windows, ornate ceiling detail, and mezzanine (THEY HAVE A MEZZANINE, just like the SciLi!!!!!!) set the tone for the food. The food! It’s avant-garde and sometimes downright strange (see also, roasted tri-tip with chanterelle mushrooms and strawberries), but it works. So while the restaurant is prohibitively expensive and swanky for us denizens of the Hill, I have a hunch it’d be perfect for an outing with our doting parents.

New Rivers: This self-proclaimed American bistro takes its ingredients seriously: farmers regularly drop by the kitchen with their wares, and Chef Beau Vestal moonlights as a forager to scout out mushrooms. As a result, the food is constantly changing—like, from week to week, perhaps even day to day—to reflect whatever winds up in the kitchen. Still, there’s a reliable sensibility in the menu that means the food can be counted on to strike a balance between comforting/un-frilly and inspired/novel/very-very-special. Lately the menu is featuring a lot of marvelously autumnal hen of the woods mushrooms, so much squash (pumpkin! acorn! delicata! butternut!), and the last of summer’s tomatoes and corn. Go when you’re hungry; you’ll want to order everything. And they also serve lunch!

More restaurants after the jump… Continue Reading