Craving local food that rivals your home cooking? Head to Harvest Fest at Andrews Commons, going on right now until 9:00 p.m.! Thanks to Assistant Manager, Bobby Noyes, and the other culinary geniuses of Brown University Dining Services, you’ll be instantly tantalized by the great colors, smells, and of course, tastes, of a fall feast boasting a menu that is not only absolutely delicious, but also very local.
Although extremely different from the BLT grinders I eat weekly (which are
probably definitely going to give me heart disease by graduation), the food is especially not to be missed. For two meal credits, you can get Cider Brined Statler Chicken Breast with Local Portuguese Sausage Stuffing and House Made Piri Piri Hot Sauce, Fried Wild Rice with Soy Butter Mushrooms, Roasted Sweet Potato Salad with Maple Sriracha Sauce and Fresh Cilantro, and the Local Apple Crisp with Creme Anglaise.
Oh and let’s not forget the Hoisin Porter Braised Beef Short Ribs with Roasted Parsnips & Yams, Sautéed Butternut Squash, Harvest Focaccia, and Kale, Barley, Poached Pear, Feta, and Cherries tossed with white Balsamic Dressing. Basically, the whole menu is worth your time. What else do you have to do? Study for midterms?
Brown Dining Services has debuted yet another specialty at Andrews Commons: Korean BBQ. Head Chef Mai Pham, who has partnered with Andrews Commons to produce some of our favorites like Pho and Stir-fry, has wowed us again with a new meal. Pham is a James Beard award winning Pan Asian chef who was on site last night to help prepare and serve the delicacies. Her work brought to life flavors of Korea, and it was truly a pham-tastic night (sorry, I couldn’t resist throwing that in there).
In seriousness, though, the night seemed to be a success. I arrived a couple minutes before the event started at 5 so I could exploit my press privileges to get to the front of the line snap a few photos and check out what they had to offer. Even before it started people began gathering and the Commons had some festive decorations around the stir-fry station. The first thing that sparked my interest was the steak they were preparing – it looked perfectly cooked and smelled good. I was excited to start eating.
By the time 5 o’clock rolled around, there was already a line to the door. Thankfully, because of strategic positioning, I was the second person in line and I got my food right away. The meal came with rice, steak, chicken, noodles, sautéed veggies, pickled carrots, kimchi, and a cucumber salad.
You’re just getting back in the full swing of things here at Brown, yet your usual dining routine seems a bit off. Case in point: You go to the Ratty and see a fried crispy ringlet. You think to yourself, Must be an onion ring, right? You attempt to confirm by reading the description on the glass barricade, but it just simply cannot be: the description reads “Calamari.” The Ratty has… real food? Though I’m sure you’ve been craving Ratty food all summer, you couldn’t have imagined the glory and satisfaction that awaited you during your first meal back at Brown. This example is just a mere taste of all of the changes already in effect around campus. Brown Dining Services has made some inspired—if not revolutionary—changes to its food offerings. A run-down of these culinary ch-ch-ch-ch-changes:
Ratty and V-Dub: The Ratty and V-Dub now have a rotating 13-week cycle with several new gastronomical options. You probably have already had a chance to experience some of them. In addition to providing these new options, BDS has developed nutrition facts for all of the food it will be serving and will make this information available in both dining halls. Word on the street is that it’s also developing an app so students can quickly access nutritional information on the go. We’ll keep you posted on that. In the meantime, be sure to check out the menus on the Brown Dining Services website.
As a freshman, the meal plans at Brown can be confusing. Like, really confusing. In the words of wisdom from my senior friend: “Get the Flex460 plan. I could explain it, but I won’t. Just do it.” Though I feel like I have come a long way since my pre-frosh days—I finally know how to stumble back to my dorm on Wednesday nights make it to my classes on time—I, for the life of me, cannot comprehend the multivariable calculus that is the meal plan system.
When I’m coming home in the wee hours of the morning (1 a.m.) and am looking for some pizza from the Gate, I can hardly tell the difference between left and right, let alone credit and points. After starving from studying all day in the Rock, how are you supposed to make a calculated decision about the best meal option? Screw it—say what comes to mind first, and hope for the best.
Once you overcome the first obstacle (or come to terms with never understanding the system), you will realize that you are just embarking on a journey full of choices. What type of food do you really want? You can go to the Ratty, V-Dub (can someone please confirm it’s going to start opening on weekends?!), the Gate, Jo’s, and many others. The possibilities truly are endless (like the lines in the Ratty). Be wary though, each location has different hours of operation and payment methods. Word of advice to fellow frosh: Check out the Brown Dining Services website, Brown Menu, or our sidebar (on left) for details. They’re a godsend.
But for those of you who are too lazy too busy to click on that extra link, fret not, for I have compiled a list of my go to quick and easy ways to most effectively use your meal credits around campus: Continue Reading
It’s not often that dining forays off College Hill actually deepen my appreciation for the stuff available to us through good ol’ BuDS, but a recent jaunt did the near impossible. I wanted so badly for Blount Clam Shack, the quintessentially New England outpost of fried seafood and 1950s kitsch, to be great. Unfortunately, these expectations proved lofty. Blount’s not awful; it’s just not worth it.
You may recognize the name: Blount is, after all, the supplier of those soups they serve at Jo’s and The Gate. Each year the locally owned franchise goes through some 800,000 pounds of clams, harvested fresh from New England waters, which make for an abundance of hush puppy-esque clam cakes, old-school fried clam rolls and whole belly clam platters. In addition to creamy New England clam chowder and its red Manhattan counterpart, Blount makes a Rhode Island specialty called the clam bake, which tastes like a beachfront cookout poured into a giant stewpot: potatoes, corn, chorizo and clams in a clear, salty broth. Don’t be mistaken; there’s other seafood, too — haddock here and there, scallops and a guest appearance from the lobster roll. They’ve even got a burger section, which is incredibly bewildering since 1) you’re at a clam shack and 2) you’re across the street from Rick’s Roadhouse.
In response to our and others’ criticisms of Brown Menu last fall, the site’s owners have implemented a complete revamp. It now looks sleeker and, more importantly, lets you to sign up to receive text and/or email notifications when BuDS is serving your favorite items. Just register for the site and start favorite-ing menu options by clicking the mouse-over heart icon that appears next to each item. The site also now has a tight favicon.
With God as my witness, I will never again miss another Gnocchi alla Sorentina dinner. In this blogger’s eyes, BrownMenu.com has officially moved up from FlogDailyHerald to (Campus)Lifehacker status.