Masala Lamb Quesadilla from BD

photo (12)Where have you been eating lunch on Tuesdays?? If your answer is anywhere other than BD, you are a fool. A foolish fool of fool proportions. Today was the second time I picked up a quesadilla from the WUrld Fusion station (only on Tuesdays) and today was the second time that FLAVOR HIT ME IN THE FACE.

The quesadilla was filled with tomatoes, onions, and green peppers but that were overwhelmed by the lamb, cumin, and cilantro. “Overwhlemed by” in the same way that us mortals are overwhelmed by Beyonce’s fabulousness.The cumin and the cilantro amplified the rich gaminess of the lamb (and that’s what makes lamb lamb so this was a super lamby lamb quesadilla… get my happiness??).

After taking a bite that included a bit of the sour cream and the tamarind chutney, I couldn’t help but smile. The addition of sweetness, richness, acidity, and slight bitterness took it from being a yummy quesadilla to being a GREAT quesadilla.

The meat was a little chewy and the quesadilla was difficult to eat but the flavor more than made up for that. Click here to read the review of the other WUrld Fusion quesadilla if this post hasn’t already convinced you to check out the station at lunch next Tuesday.

Cuban Sandwich from the Village

photo (12)

Pork on pork. I’m a big fan of bacon, prosciutto, pancetta… basically any meat that began as a big but smoked pork AND ham sounded like it’d be a little too much.

I was totally wrong. The locally made pulled pork added a deep, wonderful smokiness that worked well with the sweet ham. Spicy chipotle mustard took the sandwich from delicious to DELICIOUS. That was all cradled between two slices of bread that are crunched up perfectly by the most intense panini press I’ve ever seen.

I thought I was only going to eat half (because of the whole “pork on pork” thing) but I ended up devouring the whole thing. Lord help me not eat one of these every day.

WU Restaurants: Lulu by Chef Colby Walloch


Lit candles rested in small piles of shell-studded sand at the center of each intimate table. Paintings of beaches hung on the walls and water trickled down the small waterfall in the corner. Everything about Lulu, Chef Colby Walloch’s pop-up in Studio 40, was calming.

Given the chance to create a sneak peek into his dream restaurant, Chef Walloch chose to go with the type food he started his career cooking: casual seafood fare from the Pacific Northwest (Chef Walloch grew up in Portland). He named the spot after his two-year-old daughter, who’s his “number one sous chef at home.”


The atmosphere at Lulu matched Chef Walloch’s personality: quiet but confident. He clearly wasn’t going to serve sous vide foie gras or deconstructed champaign infused caviar (whatever that would be), only clean, well-executed interpretations of classic dishes.

The meal began with a crab shell filled with the juices that emerge when you cook a crab.


The juice tasted more like crab than any crab I’ve ever eaten. It was fresh but decadent and super salty (in a good way). “This tastes like the beach,” Nate said joyously. It reminded me of the summer nights I’ve spent on Cape Cod, happily licking the fresh shellfish drippings off of my fingers. I’ll take dipping my bread in crab juice over olive oil any day.


The first course was a small square of pork belly coated in BBQ sauce with cheddar grits. It seemed like a deviation from the Pacific Northwest concept but Chef Walloch explained that the dish, like the rest of his menu, was “rooted within home.” The BBQ sauce stems from his time working for a southern family. The grits came from the Tillamook Creamery, a creamy on a river near Chef Walloch’s childhood home.


The grits were wonderfully creamy and slightly sharp. The cream did a good job of mitigating the sweet and spicy BBQ sauce. I was most impressed by the texture of the pork belly. I’ve had really dry fat-free pork belly and really jiggly fat-filled pork belly. Chef Walloch rendered the fat perfectly, deftly avoiding both of those results. The crispy outside of his pork belly gave away to a tender inside.

The next course was a mixed local greens salad served alongside a piece of steelhead that was sitting on a bed of roasted mushrooms.

IMG_5583Thin slices of pickled radishes added acid to the peppery local greens and strong blue cheese. The steelhead – which is a species of trout that lives in the Pacific Ocean – was covered in an acidic pesto-esque sauce. Charred, earthy mushrooms grounded the light flavors in the buttery fish and the sauce.

Chef Walloch followed it with my favorite course of the night: chowder.

IMG_5592Chef Walloch’s Portland take on New England Clam Chowder was the night’s superstar because (a) it was delicious and (b) replacing the crab with fried oysters coated in a cornbread breading was an imaginative but understated twist.

A deep bacon-created smokiness ran through the cream. On its own, the cream soup was a bit too salty for me. But with the oysters, the saltiness was replaced with wonderfulness. The breading added crunchiness, which is a texture that soups don’t often include.

The next course was a heaping pile of Dungeness crab legs covered in a chili garlic sauce. Here’s an action shot of Chef Patrick McElroy helping Chef Walloch plate:

IMG_5598 When my plate arrived, I stared at it, wondering where to start. “There’s no elegant way to eat this,” Chef Walloch warned. I rolled up my sleeves, grabbed the crab leg openers, and started cracking away.

IMG_5603I’ve never had spicy crab before. The combination of chili, garlic, lime, and cilantro added Asian flare. Actually getting through the shell was a challenge but we were rewarded with bites of succulent, tender crabmeat.

The meal ended with chocolate cake that Chef Walloch added as a “nod back to the first dessert” he ever cooked in a restaurant. It was 1987 and the pastry chef didn’t show up so Chef Walloch was forced to learn on the spot. And learn he did. I don’t love chocolate (I know… it’s a sin) but I loved Chef Walloch’s chocolate cake.

IMG_5615When I cut into it, warm chocolate oozed out and into the salted caramel sauce and thick whipped cream. Every bite was decadent beyond belief. The salty sweetness from the caramel cut through the rich, bitter chocolate. Yes. Yes is all I can say.

Lulu was clearly a true manifestation of Chef Walloch’s dream concept; its understated elegance could only stem from genuine passion.

As I was leaving, my friend Ish said: “it’s not fair, you get to go to all of them.” Ish, you’re right. It’s not fair and I hope that never changes. I get to eat delicious food while watching talented chefs like Walloch do what they love to do.

You can experience some of the magic too. If you’d like to attend a WU Restaurant dinner, “like” Dining Services on Facebook and join the event when they raffle off tickets for the next one. The dinners only cost $12.95. $12.95 for a five course meal is unheard of.

The very talented students over at Kuumba have posted a beautiful video about this night. Check it out:

Kuumba TV is a student group that creates short documentaries about creativity on our campus.

WU Restaurants: The Rusty Spoon by Chef David Rushing


Close your eyes. Oh no wait, open them so that you can read this.

Okay, now imagine you’re hiking in the hills of Italy. The calm bluer-than-blue ocean is on your right and lush greener-than-green trees flank your left. A small old woman with deep wrinkles and grey hair emerges from the bushes. She invites you into her home and then feeds you. For hours. And hours.

That woman is this man:


He’s Chef David Rushing and little-old-lady-feeds-you-like-family was the feel at The Rusty Spoon, his pop-up restaurant. The Rusty Spoon was the first of five WU Restaurant dinners, which is a Dining Services series that highlights a different campus chef every two weeks.


Chef Rushing is the Chef de Cuisine at Ibby’s but he’s in the midst of moving to the South 40. His sous chef for the night was Tom Dixon, General Manager at the DUC. The Rusty Spoon concept, Chef Rushing explained, is a celebration of tradition.

In truth, the meal was a celebration of everything from ingredients to family to Italy to food to beauty.

Chef Rushing set the scene perfectly. One long table stretched across the demonstration kitchen. A rustic plank of wood collected by Rushing stretched across the table. Our menus were attached to thick block of woods with nails crafted by Rushing himself. Our silverware was wrapped in towels that were held together by old bent spoons (also collected by Rushing).

Multiple mason jars filled with different vegetables sat on the centerplank (hehe, get it?).


The meal began with the contents of those jars. Red beets in spiced apple cider. Yellow beets. Carrots in sweet vinegar. Green beans sprinkled with spicy pepper flakes. Turnips in a white wine vinegar. Mushrooms in what I think was olive oil and stuff. I should’ve brought a paper and pen. In fact, I should’ve brought an entire notebook.

Every time I took a bite of one thing, three other items magically appeared. There was bread with locally made butter. Marinated olives. Artisan salami. Celery root covered in farm egg mayo. Chicken liver mousse. Cauliflower and white bean hummus. Lamb sausage with an apricot and mint spread.

Everything was delicious. The yellow beets were memorable because I’ve never had yellow beets before. They were less earthy and slightly sweeter than the red beets. But the red beets weren’t overly beet-y either. The apple cider they’d been marinated in took the edge off. The mushrooms were dancing on the line between mushy and hard, which is exactly where they should be. The mayo-coated celery root was both rich and refreshing.

Chef Rushing truly paid homage to winter and the vegetables that manage to grow in it. The acidic items opened up our palates, preparing them for the awesomeness that loomed ahead.


The merguez lamb sausage was part of that awesomeness. I love lamb with all of my heart but do understand that some people are turned off by how gamey it can be. Rushing mitigated the gaminess of the meat by adding some beef (I think?) and spices and then balanced it out with an apricot and mint jelly. The combination of the sweet apricot, bright mint, and rich lamb would convert haters.

Despite its deliciousness, the lamb sausage couldn’t compete with the chicken liver pate. Seriously, it was a jar of everything that’s good in this world. Rich and flavorful beyond belief. Two of my friends and I once ate $40 of pate in 10 minutes (I know: gross). If it’d been Rushing’s pate, we would’ve finished in 3.

But wait. The dinner wasn’t even close to over yet. Next up: handmade pastas.


According to Rushing, “strozzapreti” means “strangled priest” and it’s hand-twisted noodles. The non-uniformity of the noodles matched The Rusty Spoon’s authentic, homely feel. The pesto noodles pictured above were good but the beef and mushroom noodles pictured below were excellent.


The classic combination of rich and tender beef with mushrooms did the strozzapreti more than justice. It was simple enough to highlight the noodles but flavorful enough to be interesting. Interesting and comforting.


Beautiful, shiny rectangles of sage carmel butternut squash arrived with the pasta. They were insanely sweet and wonderfully soft rectangles of fantastic. Pure candy. I had to stop myself from inhaling the entire plate.

Fingerling potatoes with smoked mayo also arrived with the pasta.

I heard someone say “whoa these potatoes” when she bit into one. That whoa was well deserved. The comforting roasted potatoes were bumped up a notch to whoa-tastic by the addition of the rich (I’ve used that word a lot in this post) and slightly smoky mayo.

The savory part of the meal ended with Tom Dixon’s mussels.


The sauce was subtle enough to let the delicate flavor of the mussels come through. It was also delicious enough to be downed on its own. I soaked piece after piece of grilled bread into the white wine and cream sauce. If there weren’t 18 other people in the room, I would’ve grabbed the bowl and chugged it.

Okay… not chugged. That’s gross. But you get my point.

When we returned from a tour of the South 40 kitchen (did you know that Dining Services has the largest refrigerator in the state of Missouri?), two cheese plates featuring three local cheeses and these adorable cans awaited us:


The cans were filled with a chocolate hazelnut cake, a cherry and blueberry trifle, and whipped cream.


When mixed, the contents of each can became bites of decadence. The sweet cherries cut through the richness of the chocolate and cream. I couldn’t stop eating even though I’ve never been fuller in my life.

Chef Rushing’s dinner is the one too beat. And that’s not only because he went first. He left no detail unconsidered while actualizing a coherent and consistent concept. That something beautiful and delicious can be and is created in one room for one night for sixteen students on a college campus is a testament to the passion of both Dining Services and Chef Rushing. It’ll be difficult to match the ambiance, the decor, and the authenticity, much less the food.

I look forward to seeing what the remaining four chefs do. If you’re sitting at your computer screen drooling, then make sure to like the WUSTL Dining Services Facebook page so that you can sign up when they release the event for the raffle for the next WU Restaurant dinner. I’ll also be covering it on Fooducated and sharing the info on the Fooducated Facebook page.

Chef Inspired Italian Grinder from Cherry Tree


BREAKING NEWS: Cherry Tree is stepping up its game once again. Today (and hopefully every day from now on) Cherry Tree served three all-ready-made sandwiches. All three looked fantastic. All three were made on bread baked in Bear’s Den.

I went with the Italian Grinder. The outside of the baguette was crispy and the inside was moist and slightly chewy, aka perfect. The spicy capicola, ham, and salami tasted fantastically fresh and meaty (if that’s a thing). But the garlic aioli was the sandwich rockstar. It was pungent but not overwhelming. Yum.

Don’t eat anything else for lunch. And you won’t need to eat anything else for dinner. It was huge. Honestly, a little too huge for me. While I ravenously ate it all (because it really was delicious), I can’t eat a sandwich this big for lunch every day (even though I will want t0).

That’s really my only complaint. Otherwise, it was great. I loved it when Paws & Go started selling fancy grab-and-go sandwiches on BD baked bread. I love this even more. Now we can eat well crafted sandwiches on freshly baked bread that hasn’t been refrigerated.

Bacon Sandwich from Paws & Go


A well connected source who may or may not have been wearing a tench coat (probably not), mentioned that bacon sandwiches would be gracing the shelves of Paws & Go today. I immediately rearranged my whole day to have lunch in BD.

I’m not kidding. Mention bacon and ciabatta and I’ll be there. Seriously… try it… whisper “bacon on ciabatta” right now…

Did you do it?? Weirdo.

Anyway, it was delicious. Seriously delicious. The thick local bacon was wonderfully flavorful. The smokiness of the bacon worked so well with the piquantness and slight sweetness of the cranberry mustard.

The ciabatta itself was equally as impressive. I could barely tell that it had been refrigerated. It was crunchy and hole-y and chewy in all the right ways.

There was a whole stack of these sandwiches in Paws & Go so please go get one and tell me what you think!

Korean Spare Ribs from WashU Wok

Succulent, flavorful, and fantastic. The above ribs were one of the best things I’ve eaten on campus. They were just the way ribs should be: tender and falling off the bone.

The spicy Korean chili paste did dominate but the sesame oil and garlic held their own, giving the dish a real, authentic Korean flavor.

I love Korean BBQ and I love the DUC’s Korean BBQ and I will return on Fridays to eat it once again.

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Chicken Banh Mi from the Wash U Wok


In the middle 1800s, the French empire colonized Vietnam and the brilliant Banh-Mi-style sandwich was born (food is generally the silver lining to any kind of negative situation). The fusion of French ingredients (baguette, mayo etc.) with traditional Vietnamese ingredients (pickled carrots, pork belly, cilantro etc.) is currently all the rage and can be eaten at Wash U.

The Chicken Banh Mi goes on the list of best Wash U dishes. And on my list of most difficult things I’ve ever eaten.

Taking a bite without sparking an avalanche was a feat I failed miserably. The filling on top of the sandwich fell off immediately. The next few bites were significantly easier but the bottom of the sandwich lacked filling. My last two bites contained just crusty baguette with a sauce but no chicken or slaw. I realize it looks pretty (check out that picture!) but I would’ve preferred that the filling on top was stuffed into the bottom instead of piled on.

That being said, it was delicious. It was refreshing and invigorating: perfect for eating outside on such an amazing spring day. The chicken was tender and flavorful and worked well with the acidity and crunch of the pickled daikon (a white radish) and carrot slaw. A crunchy, soft delicious baguette cradled the whole thing. . The combination was so good, the flavors so interesting and exciting, that I wanted another one right after finishing it.

This sandwich tastes as unique as it looks. If you’re ever bored with Wash U food it’s because you’re missing options like these!

Mex-ify Your Hamburger

I don’t know what all of the imigration fuss is about because American + Mexican = absolute brilliance. The above burger (or should I say “hamburguesa?”) was magical.

Experimenting with hamburger toppings and fillings is my absolute favorite thing to do. So you can imagine how insanely excited I got when I realized that in the evenings, the DeliciOSO, the Mexican station in the DUC, also serves a limited section of the grill menu, including burgers. While in line, I promised God that I’d never sneak into JP’s room and steal his granola ever again in return for being allowed to put the taco toppings on my burger.

It worked! The cook behind the counter didn’t even hesitate when I asked for  cheddar, guacamole, lettuce, tomatoes, onions, jalapenos, and their spiciest salsa. It was an explosion of delicious flavors. The creaminess of the guacamole rocked with the beefiness of the burger while the sweetness of the tomatoes and jalapenos cut through the richness. If you’re a burger lover, or a taco lover, or a human being then go order this beautiful burger! Do it, do it, do it!!

Buffalo Chicken Wrap From the 1853 Diner

To continue with the buffalo-sauce-love-fest Fooducated has been having lately, I ordered this beauty of a lunch. I asked for lettuce, onions, tomatoes, and a little bit of ranch with the chicken tenders smothered in the orange God sauce.

This wrap was absolutely delicious. I loved the combination of the crisp of the breading around the chicken and the softness of the wrap itself. I also loved the combination of the creaminess of the ranch and the heat of the buffalo sauce. The slight sweetness of the tomatoes and sharpness of the onion added a layer of flavor. I couldn’t taste the slice of provolone so I think it’s an unnecessary addition and I’ll get the wrap without it next time.

Grilled Chicken Club from the Grizzly Grill


Ranch is my favorite.* It’s great with everything from ham to salad to eggs to pizza (this was a shocker to me too). Yes, the dressing is super fatty but ranch is the Jesus of all foods so it doesn’t even matter.

Ranch dressing was developed in 1954 at a dude ranch in Santa Barbra. It was so popular with guests at the ranch that the owners began selling bottles. 18 years later Clorox bought the recipe and its popularity sky rocketed. In 1992, ranch dressing beat Italian dressing and became the most sold dressing in the US.

The Grilled Chicken Club from the Grizzly Grill is smothered in ranch and is, hence, smothered in deliciousness. Although the chicken was just a bit too dry -thanks to the ranch- the sandwich was not. The smokiness of the bacon and the char on the chicken complimented the creaminess of the ranch. Like the Flamethrower, there was too much bun. The online menu also says it’s marinated in rosemary but I didn’t taste it at all. However, the overall experience was a positive one and I recommend this sandwich.

*Yes, simply “my favorite.” Not my favorite dressing condiment, or topping. It’s my favorite of life.

Eggs Over Easy on Whole Wheat Toast

See that yolk spilling over the edge of my whole wheat toast? That is the sign of perfect over easy eggs. That is the sign of a great breakfast.

The egg and cheese sandwich had dry egg and too much bread and the sunny side up eggs were undercooked but these were done just right. And cooking eggs this way is  not as easy as it sounds (get it?). When I ordered I didn’t have high hopes because BD was busy and the cook seemed flustered. A heavy hand will break or over cook the yolk.

Despite all the commotion, he did a great job. The yolk was runny enough that it slid into the crevices in the whole wheat bread (again, campus whole wheat bread has great depth of flavor and texture).

Two eggs over easy on whole wheat toast is the way to order eggs at weekday BD breakfast.

California Turkey Club from Cherry Tree

The creaminess of the avocado, the zestiness of the ranch dressing, and the smokiness of the bacon are currently performing an elaborate gymnastics routine in my mouth. This sandwich is delicious in ways that anything with turkey is usually not.

At this point it’s almost unnecessary to add that the tomato, lettuce, and avocado are fresh and the whole wheat bread (the menu says sourdough but they had run out) is slightly sweet in a great way.

I can’t believe I haven’t tried this one earlier. Don’t skimp out on the bacon (I’m looking at you Taylor and Janice) because it brings the entire sandwich together.

Lo Mein Stir Fry with Sesame Ginger Sauce from Sizzle and Stir

One of my first dinners on campus was lo mein chicken teriyaki stir fry and I didn’t order stir fry for months after. The teriyaki sauce was too sweet and they used so much that the dish became a noodle soup. Turns out I was doing the ordering thing all wrong.

The sesame ginger sauce is the way to go. It’s not sweet at all and the flavor is robust. None of the meats are worth adding. The beef is chewy and the chicken is dry. The pork is okay but also not great. Instead, I pack a bunch of veggies into one of those bowls and add a good spoonful of garlic. The secret is to put the spinach on the bottom and then layer heavier stuff on top. This smushes (spell check says this isn’t a word so I hope I’m not the only one who uses it) the spinach, maximizing the space available.

Tonight I went with the Lo Mein noodles and it worked out for me. They were thick and comforting. The safer bet, however, is one of the rices since they tend to soak up the excess sauce, which the noodles usually don’t do. I wish the cooks would cook the veggies longer because they aren’t ever browned enough so they taste flat.

I use the little toppings table to make up for that flatness by adding chili oil, sesame oil, sesame seeds, and chili sauce. This amps up the taste and adds enough heat to keep the dish interesting.

*Just a note on my approach: this dish covers the sesame ginger sauce and Lo Mein options on the menu. I can’t possibly try every single combination so at stations that have such flexible dishes I will try every possible element at least once.

The Caprese From Cherry Tree

When I ordered this sandwich the women behind the counter called out, “one Caprees.” Have I been pronouncing it incorrectly ever since I learned to love raw tomatoes?

According to one person, on Yahoo Answers, whose family is apparently from Campania, in Italy, it’s pronounced “Kah-pree-see.” Another person, also on Yahoo Answers, whose family is from Ischia says it’s “Cah-preh-seh.” I have no idea whose family is more legitimate and because of the slight passive aggressiveness present in both of their posts, I don’t want to get involved. Either way, it’s delicious.

Caprese is usually a salad that consists of buffalo mozzarella, fresh tomatoes, basil, olive oil, and some salt. Cherry Tree has put it on an herb bun and replaced the basil, olive oil, and salt with pesto.

The bun is good enough to eat on it’s own. The outside is crispy and the inside is soft and buttery. Make sure you have them grill it because that makes it even more delicious. The mozzarella is also incredible. I continue to be impressed by how fresh all of the food on campus is and the mozzarella is no exception. It’s creamy and moist and perfect in every way that mozzarella should be. The tomatoes are also incredibly fresh.

They were, however, terribly distributed across the sandwich (you can probably see that in the picture). I ended up opening it up and spreading out the mozzarella and tomatoes, which solved the problem. Next time I’ll ask for some extra pesto because I couldn’t taste it.

The nice thing about the Caprese Sandwich is that it’s incredibly versatile. I ordered avocado on mine, which added even more creaminess to each bite. I’ve also gotten a Caprese with ham, to make the sandwich more filling, as a dinner dish, and it would be just as good with some turkey. Even the olive relish or the ranch dressing would make a nice addition to this sandwich.

The Flame Thrower from the Grizzly Grill

Certain nights are Flame Thrower nights. After my terrible lunch sandwich experience (see my post below) and my day spent writing a paper, I could hear the Flame Thrower calling out my name.

The Flame Thrower is listed on the ordering slips as a “stuffed burger” because of the jalapenos, green onion, chili sauce, and cilantro that is mixed into the meat. Luckily, I couldn’t taste the cilantro at all. It’s topped with Siracha mayonnaise (one time they forgot to put this on- fight for your mayo!). I also ordered my with cheddar, lettuce, onions, and tomatoes.

The patty is too small for the bun but the bun was also not your typical bland, soggy piece of bread. It was a great, full tasting whole wheat bun so I didn’t mind the extra bit. The meat, even though it was cooked well done, had a lot of depth of flavor and the Siracha mayonnaise was wonderfully creamy and spicy. My problem is that it wasn’t spicy enough. It packed a pleasant amount of heat that was just right for a “Briefly Lit Match” burger but not for a “Flame Thrower.”

**Flame Throwers would also only be half as delicious if I didn’t have Alex and JP to wait on the 25 minute line with at the grill.

French Toast From BD Brunch

Although expensive, brunch at BD is great for multiple reasons. You can get granola, fruit, made-to-order eggs, bacon, sausage, hash browns, oatmeal, waffles, pancakes, french toast, pizza, muffins and more all at the same time. Unfortunately, they don’t want you sharing so doing so will result in a very full and probably miserable stomach. If you control and pace yourself, however, brunch with friends is the perfect way to start your weekend.

This morning I ate more than just french toast but it was the above golden delicious slices that starred.

French toast, according to Wikipedia, has very little to do with the country of all things cream and butter. The theory is that the name comes from John French, a chef in Albany, NY, who named it after himself on his menu (odd and inexplicable fact: it’s also the name of a school uniforms company). Typically, day-old bread is dipped in an egg-dairy bater and then cooked on both sides.

Here they do things a little differently. The dirty secret of the delicious french toast: they’ve been deep fried. (Don’t worry Mama, I only ate one of the slices in the picture above so my arteries are still fine).

Deep frying the slices of bread is a technique similar to the Hong Kong style of preparing French Toast in which stacks of bread are deep fried together. BD uses thick slices of bread and the result is a perfectly, uniformly crisp outside with a soft, lovely and not-to-sweet inside. It’s honestly very good and a guilty pleasure.

These are different from the French Toast Sticks that BD sometimes serves. The sticks are always much too hard and greasy so I recommend only going for the French Toast when you see that they are heavenly squares of deep fried goodness.

New England Clam Chowder from Paws & Go

How do you make soup look interesting in a picture? Dramatic shadows.

I like this soup so much that I used one of those tasting cups even though I knew full well that I was going to buy it.

New England Clam Chowder manages to remind me simultaneously of summer on the Cape and winters skiing in Vermont. Any food that can do that is a winner. Do not get this confused with Manhattan Clam Chowder! It is sometimes the soup special here but clam chowder is one of the few foods that Manhattan does not do better.

The WashU soup makers did my soup lover justice. The New England Clam Chowder here has just the right balance of clam to potato and is packed with flavor. Unlike most mass produced soups, the potato was not overcooked so it adds texture rather than melt into mush. The clams also maintained the right chewy texture.

Although the basics are great, it’s what WashU adds to it that makes me swoon.  They’ve put in bacon, which only the best New England Clam Chowders have, and it gives the chowder the depth and smokiness that it is often missing. The most unique and wonderful edition, however, is the cayenne pepper. The heat from the pepper compliments the creaminess well, bringing the entire thing to a new level.

It’s also not as fattening here as it usually is. They’ve substituted the typical heavy cream with whole milk so the 12 oz I had for lunch only contained about 32 calories from fat.

Dinosaurs like clam chowder too.

Holiday Cheer in a Cup

I’ve been here for 97 days, met tons of great people, made wonderful friends, learned interesting things, ate delicious food, and marveled at our beautiful campus. Still, today was the first time I said, “I love this school!”

I blurted this out with great excitement at the sight of the new hot chocolate bar in Paws & Go. I mean, how cute is that?!!

The hot chocolate is probably made with milk because it’s rich, warm and comforting in the best way possible. You also get to choose from a series of toppings (I recommend adding all of them), including peppermint flakes, sprinkles, cinnamon, and marshmallows.

Stop by to warm up your insides and add holiday to your day.

Al Pastor Taco From DeliciOSO

I like all things Mexican. But tacos are the best things Mexican.

DeliciOSO does a decent job. The pork al pastor was a little dry (but moister than the meat at BD usually is). It did have deep earthy flavors. This was nicely complimented by the heat from the habanero sauce and the creaminess of the guacamole (guacamole is totally worth the walk from the 40). The only thing my tacos needed was onions and that was my fault for forgetting to ask from some.