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DearFoodies,
Spring has arrived and is in full bloom. The grass has turned green, the flowers have blossomed, animals have come out from hibernation, and the Columbia community has returned to Low Steps after a particularly long and frigid winter. With these colorful, sunlit visual cues, we are reminded that the spring truly is a time for renewal and togetherness.
Springtime and food are intrinsically linked. We buy our produce at farmers’ markets as we eagerly await our favorite fruits and vegetables coming back into season. Our favorite restaurants integrate ramps, rhubarb, and other spring delicacies into their menus My family runs to the nearest Middle Eastern grocery store to buy sour green plums and green almonds. Quick John Jay lunches turn into Central Park picnics with our friends amidst the blooming cherry blossom trees. And, of course, that long wait in line to snag a table at NYC’s latest hotspot becomes slightly less unbearable as the temperature rises.
I am honored to present to you our very first spring print edition. This season, we at Columbia Eats! sought to encapsulate this essence on every page. We explored the food scenes from New York City to Marrakesh; explored the complex history behind one of the Upper East Side’s most beloved restaurants; and attended one of Columbia’s most anticipated traditions the Battle of the Dining Halls. This issue celebrates togetherness, new experiences, and the events that make the spring season unique. We can’t wait for you to join our spring affair!
Sincerely,
MayyadaShair,EditorInChief
Dearreader,
Spring is here, bringing blooming flowers and oddly worse-than-normal allergies, but something far more exciting: a fresh issue of Columbia Eats! Magazine. Whether the refreshing spring air brings Saiguette bánh mìs in central park or dining hall food brought out to the lawns, this new season allows for the opportunity to slow down, build relationships, and connect with our community. I still can’t believe how lucky I was to stumble across this club during my freshman Spring to do just that.
As the sun brings every student out of hibernation, our team has been working hard to curate our fifth magazine and second print issue: Spring Affair In keeping with our tradition of dedicating the magazine’s titles to songs, “Spring Affair” takes its name from Donna Summer's 1976 disco hit that captures the fun and fleeting essence of spring Just as Summer sings, “Spring Affair and we ’ ve got something new, ” Columbia Eats!, too, is excited to show our readers something new!
Inside this issue, you’ll find everything from restaurant reviews and campus eats to a feature interview with the chef behind Michelin-Starred Eleven Madison Park. We hope this collection of articles and stories open your eyes to the intricacies that hide in the gridded streets of Manhattan. I am endlessly grateful to our incredible team of writers, designers, photographers, and editors who poured their creativity and care into every page. This magazine really would not exist without them. The world of food brought together our Columbia Eats! community, and we can’t wait to share the love with the rest of Columbia.
Withlove, ClaireLim,ManagingEditor
The Tasting Menu
1
6
Eleven Madison Park Interview
Rachel Chih
The Corner Store Review
Rachel Chih
9
Blondes with Bindis
Emani Fung
13
Vegan & Gluten-Free Lemon Poppyseed Muffins
Jinny Yoon
15
NYC Matcha Crawl
Rachel Chih & Jinny Yoon
21
Chloe on Bleecker Review
Jinny Yoon
23
Battle of the Dining Halls
Maite Penaherrera
27
Brigadeiro Recipe
Maite Penaherrera
SprinA
RACHEL CHIH
Eleven Madison Park, one of the world’s top fine dining restaurants, was founded in 1998 in New York City’s Flatiron District It has held three Michelin stars since 2012 and was named the World’s Best Restaurant in 2017, one of the only two restaurants in the United States to achieve this. Originally a French brasserie, it was transformed by Chef Daniel Humm and restaurateur Will Guidara into a leader in modern gastronomy. I spoke with Elias Amarel, a chef at EMP, about his experiences working in one of the best restaurants in the world.
Here’s a peek into his life as a Michelin-starred chef in New York City:
CHIH: To start off, tell me a bit about yourself!
AMAREL: My name is Elias Amarel, I'm 21 years old, and I grew up in Brooklyn, New York
CHIH: What is your current role at Eleven Madison Park?
AMAREL: I am a fermentation cook, responsible for preparing various fermented mise en place for our dishes. Right now, I’m working on our morel butter, amazake for our bread (in collaboration with Dominique Ansel Bakery), and an almond ricotta for our new menu. I also cook-serve, which entails bridging the back-of-house and front-of-house teams, running food, and presenting dishes to the diners.
CHIH: What inspired you to become a chef? Tell me a little bit about your path to where you are today.
AMAREL: I've always loved cooking growing up As a kid, it was a way for me to connect with cultural roots growing up as a Korean adoptee in a white household. As my life went on, it became an integral part of how I engaged with people and my culture.
CHIH: What does a typical day look like for you?
AMAREL: I wake up around 6:30, pack my bag, write my labels, and then head to work.
By 8am, I’ve set up my cutting board, towels, knives, and any tools I'll need for that day at my station From there, I execute my timeline, whatever that may be for the day, until 3pm before assisting either the hot line, garde manger, or prep team. Depending on the season or if I’m cook-serving, I usually finish between 6 and 8 PM
CHIH: Eleven Madison Park made a bold shift in 2021 to a fully plant-based menu How has this influenced your approach to cooking? Do you consider it a challenge or an invitation for creativity?
AMAREL: Both It's really forced me to be more openminded and see vegetables as the main centerpiece of a dish rather than playing a supporting role. It's a challenge to come up with cooking techniques that showcase vegetables as more than a side dish, which has really improved my vegetable cookery
CHIH: Sustainability is also a big focus at the restaurant How does EMP embody this mission?
AMAREL: One way is through an organization we work very closely with called Rethink Food, founded at the beginning of COVID that repurposes food waste to feed people in need. Obviously, a fine dining restaurant creates a lot of food waste through perfect knife cuts and overproduction, so Rethink Food takes all of our trim and usable waste to donate meals A project we ' re working on right now is a collaboration with Dashi Okume to create an EMP blend of plantbased dashi
CHIH: On the topic of sustainability, can you talk a bit about where you source your ingredients?
AMAREL: We have the huge pleasure of sourcing produce from our own private farm in upstate New York called Magic Farms, founded by Maciek Kobielski with Chef Humm
On average per season, around 70% of our produce comes from Magic Farms We also try to source locally, working with places like Fong On, who provides us with a special soy milk blend for our silken tofu.
CHIH: What skills or mindsets do you consider essential to succeeding in kitchens of this caliber?
AMAREL: You need to really be open-minded, willing to be wrong, and eager to learn You can show up to this kitchen, you can cook, you can have experience, but people come to this kitchen from other three Michelin star restaurants around Italy, France, London, California, and leave as completely different cooks We’ve flipped traditional French technique on its head by using vegetables as the main component of our food, which requires willingness to change your fundamental beliefs around cooking
CHIH: What are some of the most challenging aspects of your job? Tell me about what you love and what you want to change about the fine dining industry
AMAREL: With the rise of popularity of shows like The Bear and the popularization of food media in the past few years, our industry has been put under a spotlight. The hours, the work environment, it's hot, it's dangerous, we ' re working 12, 15 hours a day This job is a huge time commitment and finding work-life balance is definitely hard. The food industry is a working class industry, and even in fine dining, and while wages have improved over the years, balance remains a struggle I'd say we ' ve made great strides in creating healthier familial environments,
but chefs that have been trained by, you know, the legends, Guy Savoy, Marco Pierre White, Gordon Ramsey, are hard people to work with. They come from a different generation. There was no standard around employee rights. There was no standard around working hours. And it was just a different world than the one we ' re growing into.
CHIH: And what do you love about it, about the industry?
AMAREL: Food is something that we come around to celebrate with, whether it's birthdays, anniversaries, family gatherings, first dates – food brings people together and being able to give people memorable dining experiences is a really special thing.
CHIH: What are some of the most interesting or difficult to master techniques or dishes you ’ ve worked on during your time at EMP?
AMAREL: As hard as any dish may be, the most challenging dish can become the easiest with time At the beginning of any menu or station change, you ' re really gunning to prove yourself, and it’s hard to stay challenging yourself and not fall complacent once you master it. Some of the most challenging dishes for me have been Fall 2024's collard greens and tofu and Summer 2024's sunflower tonburi, which were the first few times that I got to plate food in this kitchen and prove myself as someone who can rise to the standard.
that EMP has served in the past?
AMAREL: A few of my personal favorites have been the king oyster mushroom skewer from our 2024 Fall menu, as well as the red curry squash. A dish I'm really excited for on our upcoming Spring 2025 menu is a Romanesco confit in cilantro oil, topped with a charred poblano and a cilantro masa sourced from Sobre Masa in Brooklyn.
CHIH: What kind of cuisine does EMP serve and what, you said it was very global cuisine, like what different cultures does EMP take inspiration from in both its techniques, ingredients, etc.?
AMAREL: The fine dining norm, especially in New York, is French classic, seen in flagship restaurants like Per Se, Daniel, JeanGeorges, Le Bernardin Just by default of being a plant-based restaurant, EMP is searching away from French and pulling from worldly influences whether that be Japanese, Indian, Korean… the food is best described as global and contemporary
CHIH: Hospitality and diner experience are a huge part of EMP’s culture. Tell me a bit about the little things that EMP does to “ go above and beyond.”
AMAREL: The front-of-house experience at EMP is truly something special. Extremely curated by people like Will Guidara, Danny Meyer, and Andrew Kuhl, our front of house team does an incredible job at designing everything for a seamless dining experience
CHIH: What are some of your favorite dishes
Water glasses are always full, everything is spotless, even the smallest details like orienting the plate so the logo on the underside faces the diner if they choose to turn it over. Tableside service and meeting cook servers provides a sneak peek into the kitchen and brings a bit of magic to every meal
CHIH: Speaking of magic, what is a dreamweaver, and what are their responsibilities?
AMAREL: Dreamweaving was kind of coined at Eleven Madison Park by front-of-house manager Will Guidara back in I think 2012, 2013. Essentially, we have a team of frontof-house staff who comb through reservations to curate experiences based on every individual diner Not only do we accommodate every dietary restriction (no seed oils, no salt, etc), we surprise guests with meaningful touches. In Forks, my favorite episode of The Bear, there’s a scene where Richie overhears a family say they wish they’d gotten to try deep-dish pizza before leaving Chicago He ran to get a pizza from Pequod’s, where the kitchen plated and served it. This was actually based off of a story from EMP, where Will Guidara overheard a visiting family say the only thing they didn't get to do was try a New York dirty water dog And so, he ran out of the restaurant, bought two New York hot dogs, and brought them back to the kitchen where Chef Daniel plated them up and presented them to the guests. It’s little things like this that elevate the experience of fine dining and really make it not about the food. The biggest compliment that we receive here is when people come into the kitchen for a
kitchen tour or rave about the hospitality, and the second thought is, “oh, it's a plantbased restaurant.” When we can take the emphasis off the fact that we ' re serving vegetables and place it on making the experience special for every diner, that is when we ’ ve done our job.
CHIH: What are your aspirations for your future? Do you see yourself staying in fine dining, exploring other cuisines, or even opening your own restaurant?
AMAREL: Right now, my focus is on learning, growing, and improving as a cook. Whether that takes me to another restaurant, another cuisine, another country, or eventually owning my own restaurant, I don't think there's a clear goal yet besides growth and education at this point in my career
CHIH: Lastly, a fun question: where are your favorite places to eat in the city when you ’ re not working?
AMAREL: As of recently, my favorite restaurant in New York and really one of the best meals I’ve had in the city is Rezdôra by Chef Stefano Cecchi. Whether it's for a date night or just after work drinks, I think Rezdora is a really incredible Italian restaurant if you want to go that route Another one of my personal favorites is Theodora In Fort Greene, Brooklyn, serving really unpretentious delicious wood-fired Mediterranean food, definitely worth checking out if you can snag a reservation Also, check out miss Ada and Thea bakery, all by the same lovely team.
CHIH: Favorite tasting menu?
AMAREL: You know I hate to say it. I think it is the Studio at Clemente Bar. The EMP team recently opened it in October of 2024 by the team at Eleven Madison Park, upstairs overlooking our dining room. It's completely different from the downstairs experience: you walk up the stairs, and it’s a whole new space intimate and beautifully designed by Francesco Clemente. The Lounge has a small, intimate bar with an incredible cocktail selection and plant-based bar snacks, while the Studio experience is a $225 five-course cocktail paired menu at a nine seat chef's counter. It’s really reminiscent of omakase and unlike any experience I’ve had in the city; I don't think there's any place in New York that's really like it
Taylor Swift, Gigi Hadid, Kendall Jenner, and other A-list celebrities have been spotted frequenting this restaurant. One of the most sought-after reservations in New York City, the spot has garnered massive media attention after its opening in fall of 2024. Its unassuming black storefront attracts a line down the block, with mysterious rustcolored curtains obscuring whatever mysteries lie within So what’s all the buzz about the Corner Store?
On a Monday evening, the ever-elusive reservation appeared with a tiny golden crown emblem while we were casually scrolling on Resy We rushed to book it, and three hours later we were walking up the front steps of the Corner Store. A bouncer welcomed us in at the door and we scooted past the luminescent bar to be seated. The velvet drapery, plush booth seats, deep chocolate wood paneling and checkered marble tiling created a warm revival of a classic New York restaurant. The space was enormous, far larger than its outward appearance, and was thrumming with energy We were escorted through the middining space and into the main dining room, awash in soft lighting and fitted with timeless upholstery. Every detail was intentional, from the engraved water carafes to the little metal toothpicks topped with the restaurant’s mascot
Opened by Catch Hospitality Group, the Corner Store is spearheaded by culinary director Michael Vignola, alongside executive chef Paul Castro The menu offers an elevated take on classic childhood favorites such as McDonald’s apple pies and Girl Scout cookies. Perched on the corner of Houston and West Broadway, the restaurant boasts an extensive cocktail program and “simple food done right ”
The Corner Store’s beverage team is composed of directors and bartenders from places like The Aviary, Employees Only, and Catch Hospitality Group, under which the Corner Store operates Our vices of the night were, of course, martinis. We opted for Oli’s Dirty Martini and a Pornstar Royale. The dirty martini was served with a chilled sidecar on a polished silver tray, while my passionfruit cocktail was perfectly sweet with a thick foam. Neither of us were too hungry, so we decided to go heavy on the appetizers and skip out on the mains (a plan which would fail, but more on that later) Their take on a classic caesar salad included everything bagel croutons, more chew than crunch, and fried cubes of cream cheese. A completely unexpected twist, the creamy peppery dressing and tang of cream cheese balanced the crisp romaine and ended up being a top dish for both of us. Served next was one of the more ridiculous items on the menu: the lobster & caviar roll for $20 a pop And unfortunately, it was my favorite bite of the night.
Succulent Maine lobster packed into a buttery, pillowy bun and topped with a dollop of caviar, I savored every flavor and texture of these three bites of heaven The soft snap of umami from the caviar melted into the sweet creaminess of the lobster salad.
As I was still thinking about what I’d just experienced, a swarm of servers descended and a flurry of dishes were dropped in front of us. At one point, we had three or four people placing and rearranging plates on our table On top of our spinach artichoke dip, pizza rolls, and fries, they so graciously brought out their signature Wagyu french dip on the house! We were already filling up, but our no-entrees plan had backfired, so we soldiered on
The fries are “hand-picked in Idaho, hand-cut in SoHo,” and were pretty good as far as fries go, especially after we ordered a side of au poivre sauce for dipping. The spinach artichoke dip was everything I wanted it to be, and came with a generous portion of chips, carrots, and celery Rich, salty, cheesy, creamy, and the house-cut tortilla chips were crisped to perfection. I’d honestly come back for the dip and a drink and call it a day. The pizza rolls were stupidly good; pillows of airy puff pastry filled with molten cheese and pepperoni, served with honey and ranch. Gimmicky? Sure. Delicious? 100%.
The Corner Store’s french dip is often compared to its counterparts found at Hillstone and 4 Charles Prime Rib.
While I have yet to try either of those sandwiches, I can confidently say that this french dip was phenomenal. Steaming au jus is poured tableside, bringing a concentrated salty punch to the zingy horseradish sauce and layers of tender prime rib sandwiched between supple bread.
At this point, we were stuffed to the brim and ready to call it a night. Our table was cleared, and I was prepared to wind down the evening when fresh spoons and plates were placed in front of us. I knew what was coming and it did not bode well with our levels of fullness, but still I was thrilled (and a little scared) I figured a dessert was likely on its way, but little did I know we were about to be presented with three of their confections, all courtesy of the kitchen (perks of dating a chef!). The compressed melon was beautifully presented on a bed of ice, sprinkled with cracked Szechuan pepper and tea leaves Incredibly juicy, floral, and very refreshing after a heavy meal. The iconic Samoa sundae, featured on every TikTok thumbnail, was a behemoth of toasted coconut and ribbons of fudge Although samoas are my least favorite Girl Scout cookie, the soft serve was unbelievably creamy, with an almost whipped texture Mixed with stretchy caramel and shortbread chunks, we hardly made a dent in the heaping portion. And finally, my favorite dessert of the trifecta: the apple hand pies, served with dulce de leche and vanilla bean ice cream in a Dixie cup.
The smell of brown butter wafting off these golden pastries was sinful, and the first flaky bite was utterly divine. The caramelized bottom provided a fantastic crunch with the cold creaminess from the ice cream and subtle tartness from the Granny Smith apples: a sensory delight.
We walked in at 8:45, and walked out at 11 as two very happy (and VERY full) diners. The Corner Store was over the top in the best way, with a curated classic vintage feel and excellent hospitality. The smart elegant dress code and upscale atmosphere was more fun than stuffy, and the food was playful but honestly delicious. It was truly an indulgent meal with nostalgic nods in a cozy, intimate atmosphere So, is the Corner Store worth the hype? I wish I could say it isn’t, but unfortunately I enjoyed my time here thoroughly. Biggest thank you to the Corner Store team for treating us so well! Until then, turn on every Resy Notify and pray.
Blondes with Bindis:
Is Drunken Munkey New York City’s Tastiest Colonial Theme Park?
By Emani Fung
Drunken Munkey, one of the most beloved Upper East Side eateries, has no shortage of trinkets to catch your eye. An Indian restaurant that doubles as one of the neighborhood’s few cocktail bars, Drunken Munkey boasts gilded wall paneling, brass monkeys adorned in vibrant flowers, elaborate apeladen chandeliers, and a primate lawn jockey bearing the night’s specials to welcome diners inside But perhaps most intriguing amongst these curiosities is the curio
very premise of the restaurant itself This Upper East Side establish-ment bills itself as an “upscale Indian eatery & bar serving craft cocktails & bites in cozy digs with a colonial-era vibe ” As such, Drunken Munkey delivers the prettiest hallmarks of British imperialism to perhaps the last unsullied blue-blooded stronghold in New York. According to their mission statement, this 45-seat bistro aims to recreate the blends of flavor, style, and ambience that
characterized the culinary scene of early 20th century Bombay, just before India gained independence. The founders hail this period for introducing the cuisine of the Indian subcontinent to the “rest of the world” by way of European colonizers. They attribute this exercise in cultural diffusion to memsahib’ s cooking, “ a hybrid style that evolved when the British ‘Lady of the House’ asked her Indian household cooks to prepare traditional British dishes.”
Indeed, at Drunken Munkey, the British Raj is alive and well and it’s been reinvigorated with a strong flourish of colonial hospitality. As you enter the restaurant, you can expect to be greeted by a host of smiling waiters, ready to hang up your coat and seat you beneath the glowing lantern light. You’ll find door handles refashioned from old cricket balls, a vintage gramophone atop the counter, and toy trains circling an embellished banquette As your eye wanders, you might find a television screen hoisted above the bar with Lagaan, a Bollywood musical set during colonial rule, on repeat In such dim lighting, it might take you a moment to notice that almost the entire waitstaff is curiously blonde. You might take even longer to realize they all don bright red bindis
Although colonial restaurants are an everyday fixture across the pond, Drunken Munkey stands out in the postRevolution United States Who would have imagined that such a restaurant would thrive in the same city as Lady Liberty? Well, Arun Mirchandani did Mirchandani is the great-grandson of the first Indian man to serve as a British East India Company Customs Collector, the
nephew of Raju Mirchandani (another eminent figure in New York City hospitality), and the creative mind behind Drunken Munkey. Since childhood, Mirchandani dreamed of following in his uncle’s footsteps and opening his own bar in New York City In 2013, he made that dream a reality with an arsenal of tools, including: degrees in hospitality management from India’s Sheraton School of Hotel Administration and the New York Institute of Technology, the partnership of his uncle and childhood friend Chirag Chaman, wisdom from his uncle’s work experience at London’s Dorchester Hotel and Bombay’s Taj Mahal Palace Hotel, and the Mirchandani family’s international background (in addition to the British and Indian influences, several fixtures in the restaurant hail from the family’s experiences abroad, such as the 1953 Hohner accordion above the entrance that his grandmother custom ordered from Germany while the family lived in Egypt) In fact, the Mirchandani family has played a large role in curating a menu full of food that Arun insists tastes “the way that it’s actually cooked at home " His mother lives nearby and oversees the final flavors of all the dishes, checking for spice level, oil,
and authenticity. The carrot pudding recipe on the dessert menu hails from Arun’s 102 year-old grandmother Savitri, who lives in Astoria.
All of these factors coalesce to create a dining experience truly fit for British nobility The servers are jovial and attentive, seemingly ready to cater to your every need. Both the dinner and drinks menus are extensive, with AngloIndian recipes ranging from the classic chicken tikka masala to panipuri, a deepfried street food staple. Wellloved dishes such as the vegetable samosas exhibit an expert balance of spice and aromatic seasoning, with a perfectly crisp outer shell countering a soft filling. The chili cheese toast, another street food staple, stands out for its vibrant flavor and steaming hot cheese that melts on the tongue. The main courses are more standard fare, but still delectable in the creaminess of the sauces and the tender textures of the meats But the bistro is, at its core, a cocktail bar, and the lush drinks menu keeps diners from forgetting that fact. Titled ‘THE EAST INDIA WINE & COCKTAIL COLLECTION,’ the menu boasts a broad array of wines and beers (including an India Pale Ale, naturally), as well as
the ‘Munkey House Paanch’ (or punch, which the menu denotes as the world’s first cocktail method, “discovered by the British in India in the early 1600s”), and colonialinspired cocktails with names such as “The Lady Mountbatten” and “The Royal Challenge.”
Arpita Iyer, my fellow Columbia Eats! co-founder, and I have patronized Drunken Munkey for a few years now. There is no denying the feeling of content satisfaction that marks the end of each meal here. In fact, we often talk of treating ourselves to a Drunken Munkey dinner at the end of a hard semester, our mouths watering at the mere thought of chili cheese toast and paneer tikka masala. It wasn’t
until perhaps our third excursion, when we noticed that Lagaan is the only movie that ever seems to play on the TV, that we started to feel a little bit unsettled What did it mean for us, as the daughters of Cameroonian and Indian immigrants, to dine in the style of our countries’ colonizers? Was this a satirization of imperialism, or an ode? Was it a reclamation, or a celebration? Were we glossing over the injustices faced by our forefathers, washing down their suffering with each colonial cocktail? Were we idolizing a system of domination and violent suppression from which our countries’ economies, social politics, and public health infrastructures still struggle to fully recover from?
The unfortunate truth is that under the British Raj, few Indians could eat as well as the average diner at Drunken Munkey. Indeed, the majority of the country’s citizens faced a status more akin to the primate lawn jockeys outside the restaurant than the diners within. As we gorge on butter chicken and garlic naan, it is difficult to forget the fact that food was not what defined Britain’s colonization of India, but rather the lack of it. In
fact, the resource scarcity and resulting series of famines led to starvation diets that still impact the health of the broader Indian population today Today, India has one of the highest rates of cardiovascular disease in the world. Even in the United States, people of South Asian descent are four times more likely to contract heart disease compared to the general population, and they develop the disease up to a
decade earlier, on average. Many attribute this increased risk to the harsh diets that many Indians were subjected to during the 31 famines that occurred during only 120 years of British rule. When considering the intergenerational casualties of this starvation, colonial dining starts to seem a lot less appetizing.
Ultimately, our feelings on Drunken Munkey are as complex as the flavor palette that defines its menu. We adore the culinary experience that the Mirchandani family has crafted. We glow under the royal treatment the congenial wait staff provides us. But it is difficult to ignore the paradox of gluttony and misery nestled at the very heart of this imperial-themed eatery And it is even harder to ignore the way our appetites fade each time we see a waitress’s brow furrow as she struggles to keep her bindi plastered on.
Spread By Kamtoya Okeke
vegan and gluten-free LEMON POPPYSEED MUFFINS
yoon
These lemon poppyseed muffins are like spring in baked form bright, tender, and bursting with citrusy goodness in every bite . Made with wholesome ingredients like almond flour, coconut yogurt, and coconut sugar, they strike the perfect balance of indulgence and nourishment The lemony glaze made with coconut butter ties everything together with a creamy, zesty finish
Perfect for a spring breakfast, afternoon snack, or wholesome dessert, these muffins are so simple to make yet feel like a little treat every time.
For the Muffins
8 oz vegan yogurt (I used Cocojune unsweetened coconut yogurt)
Juice of 2 large lemons
½ cup coconut sugar
1 tsp vanilla extract
ingredients
2 cups almond flour
½ cup arrowroot starch (or cornstarch)
1 tbsp baking powder
Pinch of salt
3 tbsp poppyseeds
instructions
For the Glaze
4 tbsp coconut butter
1 tbsp maple syrup
Squeeze of lemon juice
Splash of vanilla extract
¼ cup unsweetened non-dairy milk
1.Preheat your oven to 350°F and lightly grease a muffin tin (or line with paper liners).
2 In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, salt, coconut sugar, and poppyseeds.
3 In a separate bowl, stir together the vegan yogurt, lemon juice, and vanilla extract until smooth.
4 Pour the wet mixture into the dry ingredients and mix until just combined
5.Divide the batter evenly into the muffin tin and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean
6.While the muffins are baking, make the glaze: warm the coconut butter in the microwave for around 30 seconds (or until melted), then mix with maple syrup, lemon juice, vanilla, and non-dairy milk until smooth and pourable.
7.Let the muffins cool completely before drizzling with glaze.
Feel free to sprinkle extra poppyseeds or lemon zest on top for a decorative touch. tips & notes
These store well in the fridge for up to 5 days (if they last that long!).
Spread By Claire Lim
C raw l C raw l
La Cabra – SoHo
As self-proclaimed matcha lovers, we decided to do a matcha crawl across several popular spots in New York City. From traditional tea ceremony experiences to trendy flavored lattes, we tried it all – here’s our take on what’s worth the hype and what’s better left on your for you page.
Jinny Yoon & Rachel Chih
Jinny: La Cabra has two locations, one in SoHo and one in the East Village, but I visited the SoHo spot. Even on a rainy Sunday morning, the line was out the door. I went for an iced matcha with oat milk (they use Oatly), which comes unsweetened, and there are only two milk options: whole and oat.
I’d heard mixed reviews beforehand, but I was pleasantly surprised The matcha was incredibly creamy, with a nutty, smooth flavor that really complimented oat milk I usually lean toward sweeter matcha, but this one didn’t even need it-it was rich and well-balanced on its own. They use Kettl matcha, a popular and reputable matcha brand in the city. Still, I do wish the matcha flavor had a bit more punch, and the color could have been a more vibrant green. Still, it was a very solid option, especially if you ’ re looking for a creamy, not-bitter matcha. I’d give it an 8/10. Just be warned it’s always busy and loud, and seating is limited.
Matchaful – Multiple Locations Downtown
Jinny: Matchaful is known for its all plant-based, wellness-forward menu. They use natural sweeteners like coconut sugar, maple syrup, and monkfruit, and make their own vegan milks in-house. They also incorporate
unique superfood ingredients like butterfly pea flower and blue spirulina for a unique twist.
Their plain matcha latte is decent but nothing special Where Matchaful shines is in its creative drinks-I recommend trying the frozen matcha (my go-to), which tastes like a thick, creamy, healthy matcha milkshake I also really like their matcha soft servevegan, naturally sweetened, nutty, and not too sweet Other fun drinks include the Oishi Strawberry Matcha Latte, Hazelnut Hojicha, and Cacao Dream Matcha.
They also carry baked goods, including housemade items and options from local vegan bakeries I recommend the banana bread from Sixteen Mill Bakeshop-it’s vegan, gluten-free, naturally sweetened, and super thick, moist, and nutty. Matchaful has a few locations downtown, but seating is also limited.
Isshiki Matcha – East Village
Rachel: I popped in here before an Apollo Bagels run for a strawberry matcha latte. At $7.50 for a small, I ended up spending close to $10 and was a bit disappointed. While the matcha flavor was there, the size was quite tiny and the strawberry puree was too syrupy for me. The matcha itself was also not very vibrant, and they only offer whole, oat, or almond milk. Next time, I’d probably opt for less strawberry and a larger size, as you would get more bang for your buck
Jinny: I tried the Pistachio Matcha Latte with almond milk here and had mixed feelings. The pistachio-vanilla syrup flavor was nice, but I wish the matcha flavor had been stronger. It was a good drink overall, just not as matcha-forward as I hoped. On the upside, the space was quiet and would be a solid place to study. I’m planning to return to try their classic matcha next time.
Butler Bakeshop – SoHo
Jinny: At $7 50 for an iced matcha latte with almond milk and honey, Butler’s version hit a really nice balance. The honey added the perfect amount of sweetness, and the drink had a good level of creaminess. The matcha itself was decent-nothing too bold, but definitely present. It was slightly powdery, but overall enjoyable. The space is also great for getting work done, though be aware that there are no outlets.
Kijitora – Williamsburg
Rachel: This is another spot that many people swear by, and they are especially known for their strawberry matcha The cafe is tiny, with 3 people behind the counter pumping out matcha for their long line of customers There is no seating inside, and expect a wait. The plain matcha was $6, while the strawberry matcha was $7.75, and I actually preferred the plain! It is tied for #1 with 12 Matcha on my list, and was perfectly creamy, vibrant, and sweet. In my opinion, the strawberry matcha was a smidge too sweet, and the puree overpowered the delicate matcha taste. While their matcha is batched due to high demand and quick turnaround times, it wasn’t clumpy or gritty, and retained a deep green color. Food and special drinks are offered at Kijitora East, their second location on Graham Avenue.
Setsugekka – East Village
Jinny: Setsugekka is a no-frills, super -authentic spot that focuses solely on matcha. They offer three matcha grades ranging from lowest to highest quality. I tried the medium-grade matcha latte with oat milk. It was smooth and creamy with a clean, unadulterated matcha flavor.
That said, I honestly found it underwhelming given the hype, especially considering the emphasis on traditional preparation and the tea ceremonystyle experience My friend tried the lowest-grade matcha without milk and it was noticeably more bitter, so I’d recommend going with at least the medium grade. They only offer oat milk and don’t provide sweeteners, so this place is best for matcha purists who are looking for a focused, ceremonialstyle experience. It’s cool to watch the matcha being hand-whisked in front of you, but I personally wish there were more milk and sweetness options.
Kettl — East Village
Rachel: Kettl is a well known matcha brand, and they have two locations in New York. I visited their Greenpoint location and ordered an iced Hukuju matcha latte for $7.50. Many people rave about this place, so I was a little surprised when my matcha was so vibrant yet lacking flavor. The latte tasted a bit milky in my opinion, but their matcha powders are excellent I have a tin of their Furukawa Uji Hikari matcha, which is creamy, grassy, and a deep vibrant green The Greenpoint cafe has a clean and comfortable atmosphere, and they offer whole, oat, almond, and coconut milk
12 Matcha – SoHo
Rachel: This spot blew up on social media recently, attracting lines and hour-long waits. Known for their high quality matcha and generous scoops, 12 Matcha in SoHo offers treats from the head pastry chef at Noma and tea shipped directly from the Hotta family in Japan Their $7 matcha latte boasts 6 grams of matcha powder, and is hand whisked under spotlight with binchotan charcoal infused water The service is excellent, the architecture and design is stunning, and the entire experience is immersive This was some of the best matcha I’ve had in the city: very strong matcha flavor without being harsh, mildly sweetened, and insanely smooth The hojicha ice cream was phenomenal, so earthy and coarse and really robust. On a Friday morning, I waited about 45 minutes before I was able to experience the hype; and yes, it is 100% worth it.
Blank Street –Multiple
Locations
Rachel: Blank Street is a coffee company and chain that has locations in Boston, London, DC, and NYC. They frequently have limited edition matchas that go viral, like their banana bread matcha that blew up on Instagram and Tiktok last year. Currently, they have a strawberry shortcake matcha and a PB&J matcha, but also offer blueberry and daydream (vanilla and cinnamon) matchas yearround I’ve tried their banana bread, blueberry, strawberry shortcake, and PB&J matchas, which were all interesting but sweeter than I typically prefer The banana bread matcha was very cinnamon-forward, and the blueberry matcha had a great flavor that didn’t taste artificial. The strawberry shortcake flavor tasted overwhelmingly of almond extract, but I asked for half-sweet and it was the perfect level. The PB&J matcha was quite strange, and the clumpy cashew butter clogged my straw: interesting idea but poor execution. In general, Blank Street uses decent quality matcha, but their drinks are often overpowered by the different flavors and tend to be too sweet for my liking
Enly – NoMad
Jinny: Enly is definitely on the pricier side-I paid $13.60 for the Strawberry Fields Matcha Latte with almond milk. It reminded me of a Korean strawberry latte with matcha: creamy, sweet, and very strawberry-forward, but the matcha flavor was barely there. On another visit, I tried the Blue Spirulina Matcha Latte and was really dissapointed it tasted like plain, unsweetened almond milk with no matcha flavor at all. I’d say Enly is a fun spot if you ’ re into aesthetic, flavored matcha drinks like banana, tiramisu, or strawberry matcha lattes. But if you ' re looking for a more traditional or robust matcha flavor, this probably isn’t the place for you.
Cha-An Teahouse – East Village
Rachel: Probably the most expensive spot on this list, Cha-An is a teahouse serving Japanese desserts and teas. They offer a tea ceremony, and are more of a sit-down dessert spot than a cafe. The classic cold matcha latte was $11.70, a pretty steep price that was reflective of the quality. Some of the smoothest, creamiest matcha I’ve ever tasted, this latte was perfectly sweetened, chilled, and luxurious on the tongue.
My friend and I also ordered a matcha parfait and the hojicha anmitsu to share, both of which were $19.50 and felt skippable –Nana’s Green Tea offers a similar parfait for a fraction of the price. Cha-An also serves cocktails and savory bites, and is a peaceful spot for an elevated afternoon tea
The Elk West
Village & Soho
Jinny: The Elk is a tiny spot with two downtown locations and no seating, so it’s more of a grab-andgo situation. I got an iced matcha latte with almond milk, cinnamon, and honey. The cinnamon and honey worked really well together, but I couldn’t really taste the matcha
They use Kettl matcha, which is high quality, but the flavor was a bit lost in this drink It was good, just not something I’d go back for if I were truly craving a strong matcha flavor.
Chalait – Upper West Side
Jinny: Chalait is one of the few decent matcha options on the Upper West Side. I got the iced matcha latte with honey and their housemade almondcashew milk. The matcha flavor was decent and had a nice nuttiness from the nut milk but even with the honey, it wasn’t very sweet and I could barely taste the honey at all. It also had a slightly powdery texture. Still, if you ’ re in the area and need a quiet spot to study with a solid matcha, it’s worth a visit
Oases NYC – Chelsea
Jinny: I got an iced almond milk matcha latte with honey, and it did not disappoint. The matcha had a rich, umami flavor with a vibrant green hue that spoke to its quality. The touch of honey added just the right amount of sweetness, perfectly complementing the earthiness of the matcha The space itself is serene and wellness-focused think calm, airy, and minimalist Definitely a good spot to get some work done or just recharge with a high-quality drink
Chloe on Bleecker Review
Jinny Yoon
Tucked along Bleecker Street in the heart of Greenwich Village, just a few steps from NYU, Chloe on Bleecker is more than just a café it’s a comeback story. Originally launched in 2015 by 28year-old chef and Cupcake Wars winner Chloe Coscarelli, By Chloe quickly became a cult favorite in both New York and Los Angeles. As an LA native, By Chloe used to be one of my favorite spots. I’d go all the time after church for their veggie burger and air-baked fries with beet ketchup it was one of those meals that just hit every time.
When the original By Chloe locations shut down, I was devastated. But when I heard Chloe was making her return to New York with a brand-new café, I was beyond excited This reopening felt like a true risingfrom-the-ashes moment. After a
fallout with Esquared Hospitality in 2017, when Chloe was ousted from her own company and forced into a legal battle over her brand, the once-thriving By Chloe brand went bankrupt, rebranded as Beatnic, and was eventually sold off to fast-casual chain Inday. Now, with Chloe on Bleecker, Coscarelli is finally reclaiming her space in the vegan food world.
When I visited the new Chloe on Bleeker, the line stretched out the block, a clear sign that people are thrilled to have Chloe back Inside, the café is bright and boho-chic, with a mix of small tables for two and a long communal table in the center. You order at the counter, get a number, and find a seat and if you ' re lucky, you'll spot Chloe herself behind the counter, helping out and chatting with guests.
As someone who has a soft spot for a good salad, I can’t recommend theirs enough. The portions are generous, the toppings plentiful, and the dressings are always spot-on. The quinoa taco salad is one of their most popular for a reason it’s super flavorful and layered with romaine, cherry tomatoes, white bean quinoa, avocado, spicy maple seitan, tortilla strips, and a delicious agave and coconut-lime drizzle. It hits every note: crunchy, creamy, and fresh.
Another standout was the spicy cashew crunch salad, which combines a kaleromaine mix with marinated cucumbers, crushed peanuts, quinoa, baked tofu, edamame, avocado, and a spicy cashew dressing with chili jam and crunchy seeds Even my sister, who doesn’t usually like salad, couldn’t stop stealing bites. It’s sweet, tangy, spicy, and nutty all at once, with a really nice smoky flavor from the tofu.
I also tried the winter harvest salad, which comes with kale, grilled tempeh, butternut squash, farro, chickpeas, cranberries, and green goddess dressing. The tempeh was a highlight it reminded me of the one at Erewhon with its smoky, sweet, and salty flavor but overall, this salad was my least favorite of the bunch It was still good, just a little too heavy on kale and could’ve used a bit more flavor contrast.
Lastly, the seasonal farmer’s market chopped salad, which sadly is no longer on the menu, tasted like spring in a bowl. Super fresh and light but nourishing, it came with tofu feta, minted couscous,
watermelon radish, and oven-dried tomatoes tossed in a white balsamic vinaigrette.
All in all, Chloe on Bleecker is more than just a cute vegan café it’s a celebration of Chloe Coscarelli’s creativity and resilience
Whether you ’ ve been a fan since the By Chloe days or just want to try a veggie burger that might actually convert you, it’s definitely worth the trip It feels like she picked up right where she left off and maybe even better.
Spread By Kamtoya Okeke
MAITE PRESENTS
BATTLE OF THE DINING HALLS
Another spring tradition that Columbia students look forward to (almost as much as cherry blossoms on College Walk) is the infamous Battle of the Dining Halls, hosted annually in Lerner Hall, without fail. This spring marked the event’s 6th glorious round, and Columbia Dining served up a theme that had our mouths watering before we even got through the doors: The Breakfast Club.
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FEATURED DISHES
CHEF MIKE’s: Baguette brisket breakfast sandwich
FAC HOUSE: Green tortilla base with tofu and salsa
FERRIS: Arepa waffle with pulled beef and soft egg
JJ’s: Quesadilla birria tacos
JOHN JAY: Cornbread waffle chicken sandwich
CHEF MIKE’S: BAGUETTE BRISKET BREAKFAST SANDWICH
Due to its convenient placement right by the entrance, Chef Mike’s booth was my first stop. I’ll admit, I approached this one with low expectations. Chef Mike’s isn't usually the student body’s go-to. But let me just say: I devoured that sandwich. The baguette was crisp on the outside and airy on the inside, the kind of texture that makes you pause midchew in admiration. The scrambled eggs were creamy and soft, the melted cheese pulled it all together, and the brisket? Succulent, savory, and surprisingly well-balanced, it added richness without overpowering the whole bite. It was satisfying, well-seasoned, and perfectly portioned. Honestly, I’d vote to put this on the regular breakfast menu. Chef Mike understood the assignment
FAC HOUSE: GREEN TORTILLA WITH TOFU AND SALSA
Next up was Faculty House Now, each dining hall has their own tagline (Ferris has #FerrisForever, for example). Faculty House's? #FacultyHouseRocks. But… I’m gonna have to disagree. It did not rock… This dish just didn’t land The tortilla was dry and way too firm, like, pinching my upper palate kind of firm. The tofu was bland, and the salsa, while flavorful, was so spicy it completely got rid of any chance of balance. To make matters worse, the whole thing looked more like a chaotic salsa soup with a giant mound of cilantro on top than a composed breakfast item. Not on theme, not enjoyable, and definitely not rocking.
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FERRIS: AREPA WAFFLE WITH PULLED BEEF AND SOFT EGG
As an arepa lover (Colombian and Venezuelan arepas, equal love for both), I had high hopes here But seeing it turned into a waffle made me a little skeptical. While the waffle shape was a fun twist, the texture didn’t quite work, it was stiff and lacked that pillowy chew (probably because of the waffle maker) that makes a traditional arepa so comforting. Still, the flavor was there. The corn was mildly sweet and earthy, and the toppings stole the show: the soft-boiled egg was done just right (a little runny, yet firm), and the pulled beef melted beautifully in the mouth The richness of the meat and the silkiness of the yolk made each bite feel so in harmony, even if the base needed some work.
JJ’S: QUESADILLA BIRRIA TACOS
Even though it had basically nothing to do with breakfast, JJ’s quesadilla birria tacos absolutely stole the show. I don’t care what time of day it is, this was worth breaking the theme. The tortilla was crispy yet soft inside, the beef was juicy and perfectly spiced, and the consommé for dipping was everything: deep, meaty, and soul-warming. Melty cheese fused with the tortilla in that dreamy, buttery way, and the fresh cilantro and onions cut through the richness with a zesty punch. I’m still thinking about it. Honestly, it was the bite of the day.
AND THE WINNERS WERE
...
As the event wrapped up and votes rolled in, the Judges’ Choice went to John Jay’s cornbread waffle chicken sandwich (which I sadly didn’t make it to, class was calling), and People’s Choice went to JJ’s birria tacos. And you know what? I fully support our people. Sure, maybe it wasn’t the most “breakfast-y” dish, but who cares? It was incredible. A delicious reminder that when it comes to food, flavor will always
Spread By Nic Chun
BRIGADEIROS !
A RECIPE BY MAITE
Ingredients:
1 can of condensed milk
1 cup of vermicelli chocolate sprinkles
100 grams of dark chocolate
2 tbsp of unsalted butter
25 paper baking (bonbon) cups
Instructions:
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Prepare the Chocolate:
Cut your dark chocolate into small pieces
Spring often brings to mind floral, herbal, and zesty desserts, but it's also the season of one of the world’s most vibrant cultural celebrations: Carnaval. Streets erupt in colourful parades, ruffles, feathers, jewels, costumes and music, all of it infused with the spirit of joy and, of course, delicious food. Among traditional spring desserts, Brazil is home to a lesser-known but much- loved treat: the Brigadeiro This rich, chocolatey dessert has held a beloved spot in Brazilian hearts since the 1940s. It first gained national popularity during a time when Brazil was still recovering from the effects of World War II Campaigning politicians used the Brigadeiro, made from shelf-stable, affordable ingredients like condensed milk, cocoa powder, and butter, as a symbol of resourcefulness and indulgence in times of scarcity such as war-time or post-war periods. Over time, its simplicity became part of its charm, turning it into a national icon and my favorite childhood dessert.
Place it in a medium-sized pot along with the butter and the condensed milk
Melt the Mixture:
Start cooking on low heat while stirring constantly with a spatula
Do this until the mixture is creamy and no longer sticking to the pot.
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Cool the Mixture:
Pour the mixture into a bowl and let it rest and cool at room temperature for at least 1.5 hours. It’s very important that the mixture is fully cooled before shaping and rolling the truffles.
Have a water bowl next to you to clean your hands when shaping 4
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Prepare for Shaping:
In preparation for the shaping process, place the vermicelli into a bowl
Shape the Brigadeiros:
Add some water to your hands, grab a spoonful of the mixture, and start rolling it into a ball aim for about 1 inch in diameter
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Serve:
Place the ball into the sprinkles bowl and roll it around to coat it thoroughly
Place them into their paper cups (The traditional way of serving them!)
Tips and Tricks!
Let the mixture cool overnight.
For a creamier texture, use a whisk instead of a spatula once the chocolate and butter are melted. You can store these at room temperature for up to one week, and in the fridge for up to a month. To avoid moisture and odors, keep them in a sealed container
Personal Preference: Eat them after they’ve been in the fridge for a few hours, the cool texture is so refreshing!!
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