You’re stumbling down Thayer at 1:45 a.m. on a Saturday night, and all you can think of is how you can get your hands on some snacks as fast as humanly possible. At this point, you’re essentially a young Jon Belushi dreaming of stuffing your face with everything within arms reach. If you didn’t get that reference, check out of your friend’s dorm room and there’s a 90% chance you’ll find out who he is. It’s a precarious quagmire to be in. You know it’s late and have fewer options, but you don’t want to wander all the way back up Thayer just to find out your favorite take-out restaurant is closed. Never fear, Blog is here to give you a comprehensive guide for your
drunken late night snacking habits. Constraint: Everything closes at 2 a.m.
It’s some pretty solid Mexican food, cheaper than Chipotle, and has free guac! What could be better? Like its sibling further up Thayer, it usually comes with a long line, especially towards closing time. Top pick: Quesadilla with pulled pork and guac. Also, there’s no free water cups, keep that in mind if you’re in desperate need of hydration.
The All-American late night cafe named after Brown’s infamous (and not so real) professor Josiah Carberry. Although Jo’s is known for its spicy-with and fries, the real beauty here lies in its salads and quesadillas, although both of these aren’t always open towards the end of the night. Most students are pretty sure Jo’s only opens around midnight and is reserved for post-party gorging, yet unbeknownst to many, it actually opens at 6 p.m.
Can’t you smell them already…?
Let’s be honest – the thoughts that run through a college student’s mind often fall into a pretty specific set of categories. They may vary in content and percentage depending on the person, of course, but you can almost guarantee that they include the following: homework, romance, various forms of inebriation, and of course, food.
Brown University Dining Services therefore has ambitious tasks to accomplish in feeding Brown’s hungry students. Aaron Fitzsenry, culinary manager of retail dining and one of our favorite food authorities on campus, sat down with me to discuss some of the exciting culinary ch-ch-ch-changes taking place across campus this year.
The Blue Room will soon be introducing a Mediterranean Bar a few nights a week. Fitzsenry dreamed up this idea this summer while he was strolling down Thayer Street looking for inspiration in the existing business models. Featuring fresh and local ingredients such as hummus, tabbouleh, chickpea salad, fresh Narragansett feta, and Sam’s Bakery Syrian wraps, the Mediterranean Bar will be joining the ranks of student favorites Kabob and Curry and the Naked Burrito Bar. As the Herald reported, the Blue Room will also be serving savory pastries of the leek-and-parmesan and cherry-Greek-yogurt varieties. And don’t worry – those muffins and cookies you dream about will continue to be baked fresh daily. Rotating soup and meal specials can be found on the Blue Room’s website, in addition to any and all ingredient information about which you may be curious.
In what has to be the most repressive policy decision on US soil since Abraham Lincoln began censoring the Northern press during the Civil War, Brown Dining Services has decided that you can no longer put the Spicy With sauces on your fries at Jo’s. Now, let’s be clear: obviously you’re still putting sauce on your fries. But now you have to sneak it on, or maybe order a spicy with as cover, rather than just pour that shit on. It’s very frustrating.
Whatever the impetus was for this decision, I have a hard time believing the extra pouring of sauce onto fries was costing an exorbitant amount. I’m no sauce expert, but I’m betting that the price of mixing cheap barbecue sauce and sriracha together is more or less built into the $1.80 for a handful of fried potatoes. And even supposing the rationale is purely financial, and that BDS really felt it was losing big bucks from all this sauce-pouring madness, I would happily pay 20 cents more for sauce. Raise the price, don’t diminish the quality of the experience. Continue Reading
My first semester is just half-way over and I’m already beginning to feel nostalgia for my first few weeks at Brown. In that ephemeral time, everything is new and exciting in a way that it will never be again. There are many “firsts” that you will never forget–the first house party, the first class we ever shopped, the first time at the Ratty. There is one “first” considered more sacred than others: the first spicy with. Losing your spicy with virginity is like losing your… well, you know where I’m going with this. Here’s a combination of your two favorite things: cheesy movie quotes (no pun intended) used to describe your first spicy with. The saga begins after the jump. Continue Reading
Are you itching to check out the new Patrick Ma Digital Scholarship Lab? Yeah, we thought so. Calling Brown’s most curious minds (and all
spicy with-eaters Josiah aficionados who want to know more about the eatery’s namesake): the Rock invites you to an exclusive screening of Made Not Born, a biographical documentary on the elusive “psychoceramics” professor, Josiah Carberry. (Yes, psychoceramics is the study of “cracked pots.” ) Come to the Rock for the 5:30 screening to learn more about the idiosyncrasies of the legend himself. Snacks from The Carberry Cookbook: From Nuts to Soup will definitely be provided, so no meal swipe or entry fee necessary!
We know you’re highly anticipate 2013’s most exciting premiere; in the meantime, check out this list of Josiah Carberry’s probable friends, relatives, and acquaintances who have walked through the Van Wickle Gates in the last thirty years. However, Brown’s top researchers still need your help. If you have any evidence about the legend himself or any of the Brunonians on the Thirty Under Thirty list, post to Instagram using the hashtag #josiahcarberry.
See you at the screening!