Most of us aren’t even back on campus yet, but one good look at Andrew Commons‘ menu had us salivating from our respective homes all over the globe.
That’s right—Andrews Commons, which is set to open Wednesday, January 22 (i.e. the first day of classes), is the latest and greatest player in the campus dining game. If Chef Aaron Fitzenry’s Twitter feed (@ChefAaronFitz) isn’t any indication, the information on the Andrews Common webpage sure is. For one, the Gate’s successor is open from 11 a.m. to 2 a.m. Think of it as the love child of the Blue Room and Jo’s—business by day, party by night. Equally important, its menu kicks campus eatery butt.
The onset of finals means the return of a semesterly tradition: Pizza Nite at the SciLi and Rock.
For those of you who are freshmen, or just haven’t experienced it before, Pizza Nite is a semesterly event sponsored by Campus Life and the University Library featuring tons of free pizza as well as apples, cookies, and other snacks.
At its core, Pizza Nite isn’t really that special. It’s just a free pizza event, like the many others on campus. But it distinguishes itself in two ways:
1) The sheer volume of pizza. Several semesters ago, the total stood at 90 pizzas for the SciLi and 80 for the Rock — a little bit more than your typical free pizza shenanigans (and minus having to pretend to care about the student group or lecture that’s serving it).
2) The spectacle. Mainly due to #1, Pizza Nite usually attracts a pretty large crowd. And often the Madrigals singing carols.
It’s happening tonight in the Rock lobby and tomorrow night in the SciLi basement, both at 9 p.m. We’ll see you there!
First, a judge ruled that Huy Fong Food’s Southern California Sriracha plant must shut down due to neighbor’s complaints that the smell caused headaches. Then, Dining Services implemented a rule barring the usage of spicy with sauces on anything but spicy withs. Say goodbye to your divine 1:30 a.m. Sriracha and fries.
But, just when we thought all was lost, in swoops Phillips Distilling Company to save the day. This insane and delusional genius company decided enough was enough. Someone needed to combine college students’ two favorite liquids. Introducing…UV Sriracha Vodka.
The visionary director of research and development at Phillips, Jim Aune, describes the best pair since peanut and jelly as a “blend of chili peppers, garlic and vegetables.” Sounds like the perfect pre-hook up drink to me! While everyone is probably dying to drink that enticing blend straight, Aune suggests adding it to a bloody mary or any other savory drink.
One of the things we love about Brown is how insanely eco-friendly it is. It takes me a solid three minutes to figure out which receptacle to use to dispose of my empty Chobani container at the Blue Room. I love how condescending we are to people who use plastic water bottles. I love that our lackadaisical reluctancy to do laundry results in less water waste. But answer this question for me—if our school is capable of assigning EcoReps to every dorm and putting solar-powered garbage disposals all around campus, why does it find it so difficult to print an eco-friendly book of ingredient info at the Ratty?
If you haven’t noticed, the Ratty puts out two thick two-inch binders full of “ingredient info.” This binder is like the bible of any first-year’s campus-centered diet. It lists every dish the Ratty makes—every soup, every unidentifiable meat, every hipster concoction/veggie stew with some variation of tofu you could find on the Roots and Shoots line. It offers portion sizes, ingredients, and even the foods’ nutritional information. Considering the Ratty does a pretty good job of giving the same foods new, creative names switching up the options every day, you can only image how many foods are listed here. So, Ratty, if you’re going to put out a bible-sized book every week, then WHY CAN’T YOU PRINT IT DOUBLE-SIDED? Continue Reading
Given the amount of Scrubs I watched back in high school, I almost never think about it. For all the inside jokes and times I pissed myself laughing, Scrubs is sits deep in the recesses of my pop culture knowledge —back next to Salute Your Shorts, The Jerseyor Don’t Look Under the Bed. In fact, I think about hating Zach Braff more than I think about Scrubs itself. Or I think about John C. McGinley in the abstract (because that’s where he looks best). There is one occasion on which I think about Scrubs immediately and without fail. That occasion is Steak Night. Continue Reading
If you’re a fan of Thayer Street’s Coco Pazzo and English Cellar Alehouse, you should check out Sorbo Restaurant Group’s third and most-recent culinary opening, Succotash. I tried the new bruncheonette over Family Weekend and was pleasantly impressed. President Paxson was even noshing a few tables away from me; I unfortunately failed to see what she ordered.
The atmosphere was reminiscent of Sorbo Restaurant Group’s other joints—a mix of high tables, cozy booths, wall-sized mirrors, and friendly service. If you were sad to The Apartment—a restaurant and bar frequented by many upperclassmen last spring—close and Succotash take its place, you’ll be comforted by the old space’s preservation. Yes, you can dig in to a stack of berry pancakes with cinnamon maple syrup on the former stage or order a fresh-squeezed juice from the old bar. Continue Reading
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