Street April 24, 2014

The Daily Princetonian

Thursday April 24, 2014

PAGE DESIGN BY LIN KING :: ASSOCIATE STREET EDITOR

I

FOOD

f you’re a fan of Chef Scott Anderson’s work, but not so much of Elements’ price tag, Mistral gives you the perfect opportunity to sample some of his amazing creations on a budget.

Tucked into a corner next to the UPS Store, Mistral is easy to overlook but hard to forget. Though the storefront is unassuming enough, there is a simple charm to the airy layout and the direct view of the kitchen from the spacious bar seating. I personally chose to sit at the bar to get a front row seat on all the action, and throughout the meal, my food was passed to me over the bar by the person who had prepared it.

Mistral operates on a “small plates” concept, meaning that most customers are expected to order at least two to three dishes per meal. Plates range in price from about $8-$24. While the serving sizes were rather small, my friend and I felt very full ordering two entrées each and sharing an appetizer and dessert. One should note, however, that sizes can differ significantly between items. Order only seafood, for instance, and you may leave the restaurant with both an empty wallet and an empty stomach.

The service itself was quick and excellent. On the whole, I never felt like I was waiting or rushed during my time at Mistral. At almost every moment, I was either working through a dish or

had just finished one. Moreover, the friendly servers were knowledgeable about every facet of the menu despite its changing constantly with the seasons and tastes of the chef.

If you order only one thing, I would make it the BBQ Korean octopus, which was recommended by the server as a perennial favorite. It arrived sizzling on a slab of black slate, served on top of rice, scallions and pickled shiitake mushrooms. Think buttered lobster for texture and kimchi for flavor. I wouldn’t recommend it for those who can’t handle a little heat, but the spicy sauce definitely delivered one of the most intense and gratifying flavor profiles of the meal.

The goat cheese cannelloni entrée was an unexpected success. The flaky texture of the cannelloni shell and the perfect temperature of the warm goat cheese inside pleasantly surprised me.

Combined with maitake mushrooms, puntarelle and leeks, it left me wanting more despite having professed my inability to eat another bite seconds before.

For dessert, I went with the goat cheesecake, which was delicately plated and then artfully topped with a number of garnishes, from fresh grapefruit and hazelnuts to sprigs of anise. The goat cheese gave the body of the cake more texture while being more airy than most cheesecakes, and tamed the sweet-

DESPAÑA E

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ven before setting foot into Despaña, diners can see through the window shelves stacked almost up to the ceiling, filled with imported Spanish foods in jars, cans and boxes. This sets the atmosphere for the cozy Spanish restaurant, which can be very busy during peak dinner hours, so a reservation is highly recommended. Although I had a reservation, my guest and I had to wait for several minutes before the hostess showed us to our seats. After we were seated, service was slow to bring us menus and beverages.

Fortunately, after we ordered our food, the service became much more prompt and reliable. My guest and I ordered buñuelos de bacalao — deep-fried cod fritters — and a platter of ibérico-style cured meats to start, as well as a paella.

Despaña also provides complimentary fresh bread and olive oil for diners to munch on while waiting for dishes to arrive. The bread, while not especially remarkable, came to the table warm, and the waitress was attentive to refill the basket when it was empty.

The cured meats platter contained three types of acorn-fed pork: cured pork loin, chorizo and sausage. The sausage had a very subtle taste and was not at all greasy. The chorizo was tender and

flavorful but slightly oily. However, the pork loin was the star of this tapas platter. With a firm bite and a rich, meaty flavor, the sliced pork loin stood out from its peers on this plate. Next to arrive were the cod fritters, accompanied by a “chef’s secret sauce.” With an excellent balance of batter to fish, the fritters were fried perfectly – just enough to make the batter crispy without weighing down the delicate fish.

Finally, the paella arrived. Despaña offers five varieties of paella, and ours was the paella mixta, which contains chorizo, chicken, sea bass and shrimp.

Despaña takes its paella very seriously, as evidenced by the “Paella Manifesto” printed in the menus. This paella contained generous portions of meats and vegetables. The sea bass was especially

Pros: Delicious food;

comfortable atmosphere.

Cons: Initially slow service

during peak hours.

ness of the fruity layer of gelatin on top.

The grapefruit garnishes added a sour kick, and the hazelnuts a layer of earthiness that grounded the flavor. I finished feeling a little less guilty than I usually do after a rich, decadent dessert.

Though I enjoyed just about every moment of my meal, I have to admit that my experience was soured ever so slightly when I got the bill. For all of its low-cost options, Mistral remains a cut above the average college student’s budget. The rosemary-thyme biscotti that accompanied the check helped a little.

But only a little.

MISTRAL ANNIE TAO Senior Writer

Pros: Excellent value; beautiful

presentation; attentive service; smaller servings.

Cons: Still pricy; smaller

servings.

Mistral isn’t a restaurant you go to on any average day; it’s a place to go when you’re looking to treat yourself to something a little different. If you’re sick and tired of the same old options on Nassau Street, a trip to Mistral could be the change you’ve been looking for.

OLIVER SUN

Senior Writer

impressive: cooked to soft and tender perfection, with the broth infusing the meat with the paella’s distinct flavor.

The waitress also came by to scrape the socarrat – the caramelized rice at the bottom of the paella pan – and mix it into the rest of the paella. As she did so, we could smell the much deeper aroma of the socarrat, which had soaked up the broth from the paella and now filled the rest of the dish with its rich fragrance.

The chefs at Despaña definitely know how to make paella.

For dessert, my guest and I split a goat cheese cheesecake and a “tarta de Santiago,” an almond cake. The cheesecake tasted like its more common cousin, but with the distinctive tanginess of the goat cheese. The tarta impressed us with how well it incorporated the almond essence: Each bite of cake contained the almonds’ sweet aroma. Diners at Despaña should remember to save room for dessert!

Overall, the food at Despaña was exceptionally good. The atmosphere is comfortable but not too formal — perfect for a casual meal to share some tapas with friends. While the service started out slow, our waitress was very attentive throughout the meal. I will definitely be returning to this paragon of Spanish cuisine — with a reservation, of course.

ANNIE TAO :: SENIOR WRITER

The Daily Princetonian

Thursday April 24, 2014

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SAY CHEEZ HARRISON BLACKMAN

Staff Writer

T

he night I went to Say Cheez was the night of winter’s return. The temperature had dipped to an unthinkable 44 degrees, and wind and rain challenged my mettle as I hiked up from Whitman to Nassau Street. My glasses had fogged up, blurred by raindrops and my frantic breath, when I saw the sign — the only sign that could brighten my mood — SAY CHEEZ. I entered the fine eatery, admiring the lunch counter for its sparse authenticity, a clear commitment to its mecca as a fast food hot spot.

The checker handed me a menu, and I observed the enticing option to make your fown selection, as flexible as Brown’s graduation requirements. Since we Princetonians like a bit more order in this chaotic world, I opted for a special. Feeling a burst of school spirit, I ordered “The Princeton,” a grilled cheese sand-

HARRISON BLACKMAN :: STAFF WRITER

LIN KING :: ASSOCIATE STREET EDITOR

wich with grilled chicken, Monterey jack cheese, caramelized onions, roasted red peppers and bacon on sourdough bread. I also ordered unsweetened iced tea and “Cheez” fries.

While the food sizzled, the checker and I chatted about the weather, climate change, Princeton architecture and the design merits of the new World Trade Center. I discovered Say Cheez isn’t just a great take-out restaurant; it’s quite the intellectual forum.

After my food arrived, I bid the checker farewell and hiked up to Panera — mainly because Say Cheez only has outdoor seating, and given the weather, that was not an option.

I would say “The Princeton” lives up to the glory of its namesake. The cheese’s fusion with the chicken makes the sandwich melt in your mouth; the pairing

goes together as well as the architecture of Rocky blends into the buildings of Mathey. The caramelized onions give the sandwich a zest reminiscent of the dry humor of President Eisgruber ’83.

The sourdough sets the mood for the sandwich by providing a tart foundation to celebrate the bitter struggle against grade deflation, and the bacon gives it the extra oomph the sandwich needs to push you over the edge into gooey tears of cheesy joy. The bacon is kind of like Forbes brunch — it’s always been around, but once you finally taste it, you realize what you’ve been missing this whole time.

The Cheez Fries are slightly undercooked — in a good way — like chocolate chip cookies that are just under golden brown, and the addition of a sensible amount of cheese sauce makes for a wonderfully messy experience dripping

with flavor. They aren’t too salty, but just salty enough to remind you why you started upon a lifetime of French fry consumption in the first place.

The iced tea is solid too. Tiny ice cubes chill a well-brewed tea, which was fresh and of a moderate strength.

Pros: Great ser v ice ;

Cheese-ilicious food.

Cons: Limited seating.

Say Cheez is definitely worth your money — and the trek. Service is great, and the food is even better. I will return, but probably not when it’s raining.

I’VE BEEN DRANKIN’ CARLA JAVIER Staff Writer

VIVIAN LUDFORD Staff Writer

TRIUMPH BREWERY

ALCHEMIST & BARRISTER

IVY INN

Beer sampler ($9) I walked into Triumph Brewing Company and asked for their most popular drink.

“It’s beer,” the bartender told me. “Lots of beer.”

So I ordered beer. Lots of beer.

The sampler came as eight fiveounce glasses of Triumph-brewed goodness. It seemed like every type of beer that I had ever heard of was on tap that night. Options included the Honey Blonde, Amber Ale, Vienna Lager, Oatmeal Stout, Bengal Gold India Pale Ale, Abbey Trippel and Holy Smoke.

I eliminated the Holy Smoke — with a taste so smoky I had to chase it with water to suppress my coughs. The Oatmeal Stout was a bit too heavy. For me, the standout was the Bengal Gold India Pale Ale. I got a pint.

It was everything that I wanted and more — the ideal beer to sip while catching up with a new friend on a warm day. It starts out sweet and fresh, then the taste gets especially hoppy, even a little bitter — a beer girl’s beer. The Bengal Gold IPA is fruity and goes down easy and — for those who care — 6.3% ABV. It is, in short, a pleasant beer for a pleasant spring day.

B. Nektar Orange Blossom ($9) When I sat down at the Alchemist & Barrister’s cozy bar, I looked at everybody around me.

It was early in the afternoon, and they were all drinking beers I was familiar with: a Bud, a Sierra Nevada, something that resembled a Corona. All were brands I had tasted before.

I asked the bartender for a brew more unique to Alchemist & Barrister’s bar, and he suggested the meads. A meadnewbie myself, I was surprised when the glass of B. Nektar Orange Blossom came chilled.

Going in for my first try, I no-

Margarita ($10) Margarita — the drink of spring break! Of girls’ nights out!

Of Tex Mex! Not so much at the Ivy Inn. Those looking forward to a broadbowled glass with a salted rim will be sorely disappointed, as Ivy Inn serves its margaritas in a highball, on the rocks, cut with a wedge each of lime and lemon. There are no customizable flavors, no frozen margarita machines churning out strawberry-watermelon concoctions, no tiny umbrellas. No, this

ticed it smelled especially like oranges and honey. When I tasted it though, it was far less orange and far more honey. Sweeter than any alcoholic drink I have had before, the mead went back easy despite its boozy roots — it’s 14% ABV. Only after a couple sips did I notice the oaky taste — and I welcomed the surprise.

I am not a mead head, so I cannot compare my chilled glass of B. Nektar Orange Blossom to other brews, but in comparison to any Beast from the Street or a bottle of wine from Varsity Liquors, the mead wins handsdown.

CARLA JAVIER :: STAFF WRITER

CAPPUCCINO CHRONICLES JOAN THOMPSON Staff Writer

F

rom the most delicious iced cappuccino at Rome’s Giolitti to subpar cappuccinos at the campus café, the cappuccino will forever be linked to my time abroad in a small town in Italy.

Most memorably, each morning, I’d stop by Urbino’s Café degli Amici on the way to class, where the same two baristas would smile at me and knowingly ask, “un cappuccino?” before whipping up the drink with impressive speed.

Upon my return home, I struggled to perfect a standard American coffee order. A self-proclaimed coffee snob, the flavored lattes that I once craved now seemed too sweet and too large, but opting for a plain drink with nonfat milk failed to satisfy the taste buds I

liked to imagine I had carefully cultured during my time in Italy.

This elitism proved to be shortlived, and I soon slipped back into old habits, finding no fault with skim milk, artificial sugar or size.

With summer memories resurfacing, I began a search for Princeton’s best cappuccino. Ordering the drink as is — no skim milk, no syrups, no special ordering — I hoped to put my nostalgia to use.

Clinging to my safety net, I began at Starbucks. The preset at Starbucks is 2 percent milk, meaning its cappuccino is slightly less creamy than in Italy, where full fat milk is standard. (Those craving a more authentic drink might consider special ordering whole milk.) Despite its reputation as fast food coffee, Starbuck’s ratio of espresso to milk makes for a reli-

able drink that avoids the overly milky trap of some cafés.

I’ve always been on the Starbucks side of the Starbucks/Small World coffee divide, but on day two I headed into enemy territory.

The creaminess of the drink initially surprised me, as I was no longer used to such rich milk.

While Small World’s cappuccino took a few sips to get used to, its thickness means Small World’s version can hold its own in a smaller size, which reflects its Italian counterparts.

On my last trip to Rojo’s Roastery, I was turned off by the steep prices and an empty punch card has been sitting on my desk since November. Again, I found my experience was negatively affected by the high expectations I set for a $5 drink. While Italian cappucci-

AGRICOLA Rosa’s Sipper ($12) It’s hard to choose just one drink from a menu filled with titles as compelling as an “Elderberry Margarita” (espolon reposado, bar hill elderberry cordial, grand marnier and lime; $13) or the “Great ‘Dirt’ Road Farm Martini” (crop organic vodka, brine, dry vermouth, great road farm pickled vegetables; $12).

But Rosa’s Sipper, a rose-colored concoction of St. Germain, Cocchi Americano Rosa, grapefruit and Prosecco, is a worthy selection.

Served in a tiny champagne flute,

nos can almost serve as a breakfast themselves, this version left me underwhelmed. Rojo’s also seems to turn its nose up at the American coffee market by calling a $5 12-ounce a “large.” I could accept this attitude if it truly replicated the Italian cappuccino experience, but I resented the highbrow presentation that did not match the quality of the overly milky, fairly average drink.

My last stop may seem unlikely, but as I learned abroad, never judge a café by its exterior. Yes, Wawa is a convenience store, surrounded by construction fences and debris, but my own authentic Italian Café degli Amici had a small, far from glossy appearance across the street from a construction site. It’s no secret that Wawa’s normal coffee prides itself on a high standard, and its cappuccino isn’t too shabby either.

Overall, despite an entire week of cappuccino consumption, I had failed to find the perfect cup. My to-go thermos probably didn’t help the whole “recreate Italy” mission.

But I did find shadows of my Italian experience in some unlikely places.

Considering its stellar reputation and charm, I probably should have enjoyed Rojo’s the most.

However, my love of the Italian cappuccino was less about perfect espresso and more about the people, places and morning routine I associate it with.

is a Serious Margarita. While Ivy Inn’s margarita lacks the posturing of many of its red and bluetinted peers, its flavor is fairly standard: robust with tequila and lime, with just a hint of sweetness for good measure. All in all, it’s an average, unexceptional drink, which makes it perfect for a casual night out with friends.

Angry Orchard Hard Cider ($2.50/Glass) The bartender told me that the vast majority of Ivy Inn customers — there to catch the game or down a round with friends — usually opt for the cheapest drink on

the menu: Budweisers and Miller Lites ($2 per glass). But Ivy Inn’s drink menu also boasts a number of more distinctive drinks like Angry Orchard Hard Cider. It’s pricier than your average Bud Light, but the Angry Orchard is a great deal considering the difference in flavor. Crisp, refreshing and sweet like an apple at first sip, the cider gives way to a subtle dryness and sourness as it goes down with just enough fizz to keep the drink interesting. It even comes in its own Angry Orchard glass (embossed with a thorny, angry orchard), so you know this is the real deal!

an artful deli-slice of grapefruit peel curled in the bowl, Rosa’s Sipper is what the pink André wishes it could be — light, sweet, citrusy and refreshing. It is pricey, but less expensive than Agricola’s standard fare where entrees run from $25 to $60 range, making Rosa’s Sipper a great option for afternoon drinks with a friend or a classier night out.

Royale ($12) Pear brandy, Cointreau, Prosecco, cranberry and lime make up this peach-colored drink.

Served in a martini glass with a

shot of orange rind, the Royale looks delicate but tastes strong — the brandy and Cointreau definitely stand out. At first sip, the Royale tastes slightly flowery and a bit like champagne, but then the citrus and brandy move in, giving it a serious bite.

There’s a slight pulp to the drink because of the pear brandy, giving the Royale more body than your typical cocktail. The Royale is made with more adventurous drinkers in mind — those who aren’t afraid of strong alcoholic flavor or a little pear pulp in their glasses.

Chatting with my favorite Starbucks baristas reminds me of conversations with Café degli Amici’s baristas, who were patient with my broken Italian and sprinkled a bit of cocoa powder on my cappuccino for good luck before an exam. The café was the default meeting place. Likewise, going to Starbucks is always a social experience as I always seem to run into people — whether I want to or not.

Though ordering a cappuccino off Wawa’s touch screen may seem more akin to a vending machine, the Wa’s price accessibility makes the cappuccino a more studentfriendly version of the traditional status symbol. For the month of April, any size cappuccino is only $1.99. Café degli Amici may have only had one size option for a cappuccino, and it certainly wasn’t a 24-ounce cup, but its reasonable

prices made it the ideal breakfast spot for students.

I realized that even after all those Italian cappuccinos, I keep hoping that Starbucks comes up with some outlandish new drink that I’ll probably never try, and I’ll wait patiently for a drink at Wawa while an employee finishes making a cheesesteak for the customer before me because I am not really the coffee snob that I proclaimed myself to be.

While that conclusion after a cappuccino tour will irritate coffee elitists, I don’t think my love of fast-food coffee is totally incompatible with the Italian coffee experience. I prefer a social experience, an accessible experience — what I think a good café provides, which goes beyond the richness of the espresso or the barista’s perfect frothing.

JOAN THOMPSON :: STAFF WRITER

The Daily Princetonian

Thursday April 24, 2014

A

h, Murray-Dodge, that sweet latenight solace of hot tea and hotter cookies. But just how many cookies, you ask? Well, each batch takes around 10 minutes to bake, plus another five added on for cooling time. Murray-Dodge bakers stop making cookies at 12:15 a.m. On an average night, they’ll put out 18 batches, each with 40-45 cookies. That’s 720-810 cookies these student-bakers put out in total, night after night.

Although it’s open from 10 p.m. to 12:30 a.m., bakers arrive a half

an hour before opening the basement cafe to prepare the batter.

“We usually start warming the butter at 9:45,” Kevin Cheng ’17 said. Thursday, Friday and Saturday nights are the busiest, though there is a solid Sunday contingent after the Catholic mass in the above building that ends at 11 p.m.

I visited on a Monday night, so there was a slow but steady stream of people coming in for a bite.

Julie Kwong ’16 only started working at Murray-Dodge two months ago, but working there was on her bucket list. When a friend publicized open positions

for bakers — a job sponsored by the Federal Work-Study Program — she applied.

“I thought I’d get more work done,” she admitted, “but actually I spend a lot of time coming up with cool new concoctions for the cookies. It’s definitely taken away a lot of stress.”

Alex Cuadrado ’16 also enjoys figuring out new cookie ideas, some of which include wasabi chocolate syrup and lemon rosemary. “I come up with new ideas every day,” he said. “I don’t use recipes.”

An Iron Baker competition was held two weeks ago, and each of the Murray-Dodge bakers who participated had to use a unique “secret ingredient” during the competition. Kwong’s were Pringles, so ultimately she decided to aim for salty rather than sweet and

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BAKED BY

MURRAY-DODGE NINA WADE Staff Writer

used pancake mix instead of flour.

When asked about unpopular cookie flavors, the bakers couldn’t seem to think of an answer. “I think most people have the good sense not to complain

about stuff that’s free,” Cuadrado said. Still, some flavors are bigger crowd-pleasers than others.

“There should always be at least one chocolate chip,” Cuadrado added.

On Monday night, the three different cookies were available: “Kevin’s Classic Chocolate Chip,” “Some Chocolate Shit” and “Julie’s Sugary Snickerdoodles.” All were delicious.

LIN KING :: ASSOCIATE STREET EDITOR

Naimah Hakim ’16 working her magic on a Wednesday evening.

CULINARY CAMARADERIE WITH 2D CO-OP JENNIFER SHYUE Staff Writer

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t the intersection of University Place and Dickinson Street stands a taupe-colored house with shutters the color of clay.

There are no signs to indicate that this house is any different from the other picturesque houses that line this stretch of the street, but in fact, it is the home of 2 Dickinson St. Coop, Princeton’s only vegetarian food co-op.

Around 5:15 p.m., I walk up the steps to the porch of 2 Dick-

inson and tap on the door. A girl opens it and introduces herself as Rebecca, waving me into the house after I explain that I’m here to write an article.

Inside the spacious kitchen, she points to the four other cooks at their stations and rattles off their names: Aleks, Nate, Peter and Sebastian. Beat-heavy music plays softly in the background.

I begin by helping Sebastian peel garlic. Perhaps realizing that I’m a novice cook, he demonstrates two methods that I

can use to efficiently peel off each clove’s papery skin. The garlic, like most of the produce and dry goods used, is organic.

2D receives a bulk delivery once a week. After the garlic is done, I slice red peppers. Sebastian explains again how I should do it and says nothing when he finishes with his second red pepper just as I finish my first.

The kitchen is bisected by two rows of sinks and six burner stoves framed by steel counters.

Aleks is preparing quinoa with mushrooms, squash and celery

ASK THE SEXPERT This week, she discusses same-sex protection.

Dear Sexpert, I just got out of a long-term relationship with a guy, and I am looking to experiment with girls.

I think college is as good a time as any to broaden my horizons. My boyfriend and I used a condom in the beginning, but we stopped using one once we got serious and I went on the pill. Both of us have been tested, and we are both clean. Since I plan on only engaging in sexual activity with other girls, do I need to worry about protection still? I’m obviously not going to get pregnant, and my friend told me girls can’t catch anything from each other.

— Ready to Try Something New

Dear Ready, It’s great that you got tested previously — knowing your STI status is always a good thing, especially when engaging with a new partner. While you are right that you do not risk pregnancy with other women, there is still the risk of contracting STIs. However, your level of risk varies depending upon what kind of activities you and your partner engage in.

Low-risk activities include french kissing, massages, mutual masturbation, fingering (inser-

tion of fingers into the vaginal canal) and performing oral sex on another woman through a protective barrier, like a dental dam.

Moderate and higher risk activities include oral sex or rimming without a dental dam, fisting and sharing dildos or other toys without thoroughly disinfecting between uses.

Fortunately, both University Health Services and the Lesbian Gay Bisexual Transgender Center have a number of different forms of protection available. Condoms are the most common method of protection, and they are available at McCosh Health Center for free.

You may not think you need to use a condom if you are not engaging in sexual activities with a man, but you can use them on sex toys such as dildos to prevent the transmission of STIs and other infections. Latex condoms are most effective for the prevention of STIs, but if you or your partner has an allergy, polyurethane condoms are also available.

The Reality Condom, or female condom, is available at the LGBT Center. Made of polyurethane, it can be inserted several hours before use. It can protect you and your partner from STI transmission during fingering, fisting and similar activities.

Latex gloves and finger cots are a good form of protection for activities where your fingers or

hands come into contact with your partner’s bodily fluids and vice versa. Cuts, lesions and any other breaking of the skin can that comes into contact with your partner’s bodily fluids puts you at risk for infection.

For both vaginal-oral sex and anal-oral sex, the best form of protection is the dental dam.

Dental dams are available at both McCosh and the LGBT Center. In a pinch, you can use non-microwavable Saran wrap (check the label!) for protection during these activities. However, latex or polyurethane dams provide the best protection.

While abstinence is the only way to ensure full protection against STIs and pregnancy, the barrier methods just mentioned are the best way to reduce your risk of pregnancy and contracting STIs during sexual activity. Have fun trying to find what works best for you and your partner.

— The Sexpert Interested in Sexual Health? The Sexpert is always looking for members of the community to join the team of sexual health educators who, along with fact-checking from University health professionals, help write these columns. Email sexpert@ dailypr incetonian.com for more information and questions about sexual health. Don’t be shy!

on one stove; on the other side, Peter and Nate are working on banana soup, having already slid a tray of diced potatoes into the oven. The sweet smell of burnt sugar on the vegan chocolate cakes Rebecca has laid on the counter is an undercurrent in the air that fills my nose every time I take a deep breath.

After the peppers, I wash and begin to chop string beans. Sebastian has deftly washed several stalks of kale and now pulls out the biggest wok I have ever seen. He tosses in kale, celery, carrots, onions and cupped handfuls of string beans as I finish chopping them. Nate and Peter remark upon the solid state of the canned coconut milk they are about to put in the carrot-banana soup.

It is now 6 p.m. Dinner is served every day at 6:30 p.m., and though no one comments on the time, the tempo of everyone’s movements has quickened. Next to me, Sebastian takes small, quick steps to move between the cutting board, the stir-fry and the eggs he’s scrambling with the chopped peppers.

Some of the co-op’s 53 members begin arriving shortly after 6:30 p.m., by which time all the food is finished cooking. They all take plates from

COURTESY OF 2D CO-OP

a mismatched stack in a cabinet, and silverware from their respective drawers. Loaves of zucchini bread I didn’t realize Aleks was making appear on the counter next to the chocolate cake.

I take a little bit of everything: quinoa, carrot-banana soup, stir-fry, baked potatoes, kale salad (with raisins, shredded carrots and ginger dressing), scrambled eggs and red peppers, chocolate cake and zucchini bread. With my heavily laden plate, I sit down at a round table near windows that overlook University Place, which

has begun its descent into inky darkness. Later, I will help clean up by washing dishes, wiping down the counters with a worn sponge and scooping leftovers into containers that once held Seven Stars Yogurt.

For now, though, I look out the window, marveling at the creaminess of the carrot-banana soup on my tongue. It isn’t sweet, and its ginger kick has been dampened by the coconut milk. “It’s really nice to have a home-cooked meal every day,” Aleks says. I put another spoonful of soup in my mouth and have to agree.

ZUCCHINI BREAD À LA 2D INGREDIENTS:

3 cups of flour 1 t salt 1 t baking soda 1 t baking powder 3 t ground cinnamon 3 eggs 1 c vegetable oil 2 1/4 c white sugar 3 t vanilla extract 2 c grated zucchini 1 c chopped walnuts

PROCEDURE:

1. Grease and flout two 8 x 4 inch pans. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, soda and cinnamon.

3. Beat eggs, oil, vanilla and sugar together in a bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until combined. Pour batter into pans.

4. Bake for 40 to 60 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The Daily Princetonian

STREET FOOD FIGHT

Thursday April 24, 2014 HOAGIE HAVEN – MAC DADDY $6

What do you call a sandwich made with two beef patties, bacon, mac and cheese wedges and fries, all covered in hot sauce?

That would be the Mac Daddy, one of Hoagie Haven’s infamous, heart-stopping hoagies that have soothed many a Princeton student’s soul in the late hours of night. The concept of the Mac Daddy sounds insane — as I unraveled the greasy paper from my hefty, 7-inch hoagie, I found myself wondering if even the masters of fast food could really pull this off. After first stomaching the fact that eating this hoagie would certainly take a few years off my life, I bravely took my first bite. What impressed me first was the bread; it was toasted just the right amount and was perfectly chewy, but most importantly, it wasn’t soggy at all. However, two dry beef patties were layered on top. Both tasted like they were left out in the sun for a few hours. The patties were devoid of any juice, and their combination with the bread made for a difficult chewing experience. This was the most disappointing part of the sandwich — the main protein was dry and almost inedible. It was partially saved by the generous slices of bacon, which hit just the right balance of soft and crispy. By my third and fourth bites, I had completely forgotten that the mac and cheese was supposed to be the star of the show. The deep-fried wedges were incredibly soggy, weighed down by everything else in the hoagie, and the thick bread-

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MAC ‘N’ CHEESE

SAY CHEEZ VS. HOAGIE HAVEN GRACE LIN Senior Writer

ing took up most of the space in the wedges that should have been devoted to actual mac and cheese.

All in all, what I thought would be the most memorable part of the hoagie seemed like it should have been left out.

SAY CHEEZ – THE BEEFY MAC $7 As an establishment that prides itself on making “the best grilled cheese in Princeton,” the newly opened Say Cheez on Nassau Street gave me some pretty high expectations. At the top of their list of specials is “The Beefy Mac,” featuring mac and cheese and slabs of brisket topped with gravy and caramelized onions, all on classic white bread. What struck me first was the sheer size of the sandwich — it was larger than my hand and stacked high with generous portions of both mac and cheese and brisket. Though the bread fell

apart slightly as I attempted to lift half of the sandwich, it had the perfect texture and was toasted just enough to have a crunchy, dark-orange crust. What really swept me off my feet, however, was inside the sandwich itself. The first bite was marvelous — the creaminess of the mac and cheese mixed effortlessly with the salty brisket, and the caramelized onions added unexpected, sweet bursts of flavor. The macaroni itself was surprisingly firm and not mushy like I expected it would be.

Though the flavor of the mac and cheese was fairly standard, it was incredibly satisfying. What stood out the most to me, however, was the meat. While a tough and hardto-chew brisket would have completely thrown off the texture of the sandwich, this brisket was tender and juicy, almost melting in my mouth with each bite. It meld-

ed effortlessly with the mac and cheese without overpowering it.

My only complaint by the end was the fact that I couldn’t taste any gravy, but in reality, it wasn’t even necessary.

WINNER: THE BEEFY MAC The Mac Daddy simply couldn’t deliver on the only part of the sandwich that’s featured in its name. The mac and cheese wedges were overwhelmed by all the meat, fries and hot sauce, and in the end, there was too much going on to even enjoy what I was eating. On the other hand, the Beefy Mac demonstrated restraint, allowing it to have the perfect balance of flavors. All of the ingredients complemented one another, and by the end, it had me wondering why I had ever eaten sandwiches without mac and cheese.

STREET’S

TOP TEN Dining Hall Dinner Options

1 3 5 7 9

Ice Cream.

2 4 6 8 10

French Fries.

Powerade.

Peanut Butter.

Toast.

Cereal.

Oranges.

Apples.

Bananas.

Water.

CAMPUS PICKS THEATER GRIND ARTS COMPANY ‘SWEENEY TODD’ JADWIN GYMNASIUM LOADING DOCK Friday through Sunday, 8 p.m.

LIN KING :: ASSOCIATE STREET EDITOR

PIZZA

CONTE’S VS. PRINCETON PI KRISTEN COKE

black finishes give the interior a modern, updated look, the walls are covered with Princeton paraphernalia and each table is labeled with street signs from around the area. The pizza slices are large and relatively inexpensive — which paired with its proximity to the University helps bring in a crowd of athletes, townies and visitors alike. The crust was not overly doughy or crispy but instead settled comfortably between the two. Though the slices were kind of greasy, the crust was thick enough to support

the weight — the cheese and tomatoes did not slide around. The tomato sauce was akin to a pasta sauce that was finely ground and tasty. The cheese and tomato sauce were pretty evenly distributed among the slice, which resulted in a satisfying yet not particularly exciting pizza. Ultimately, Princeton Pi felt pretty standard and did not feel representative of a local pizzeria branded as one of the “best pizza places” in town.

WINNER: CONTE’S PIZZA

Contributor

CONTE’S PIZZA - SMALL PIZZA $10.60 Getting to Conte’s is quite a walk from campus, but it is worth it. Upon entering this hole-in-the-wall, you get a sense that it’s the place where the locals go. It has a homey feel and is packed with families, teenagers, sports teams, couples and groups of friends.

The pizza is thin-crusted, crunchy and perfectly browned, and cut into relatively small slices — which encouraged my dinner date and I to eat as many as we pleased. Though the pizza itself was thin, the crust was soft and flaky, although there were some inconsistently floury spots on some of the slices. The

tomato sauce was rich and surprisingly flavorful. You could tell that someone had worked on the recipe to ensure that it embodied a traditional Italian sauce without being too chunky or soupy.

Conte’s is heavy handed with their cheese, which blanketed each slice with warm, melted mozzarella. The result is a very tasty pizza that is light enough to prevent feeling weighed down, but full of flavor.

PRINCETON PI - PERSONAL PIZZA $8 This pizza joint (formerly known as Iano’s Pizzeria) similarly feels like a local dive. Though its chrome and

LIN KING :: ASSOCIATE STREET EDITOR

LIN KING :: ASSOCIATE STREET EDITOR

HEADLINERS AND HEADSHAKERS articles you didn’t read this week DAILY PRINCETONIAN STAFF

Fire in Whitman; U. officials wonder if perhaps fire safety does not last a lifetime Students can participate in referendum USG vote; students don’t participate U. grad students discover average citizen wields minimal political power, general public discovers Ivory Tower arguments true

DARTMOUTH, COLUMBIA BOOK LUPE FIASCO, PROVING ALL OT HER IVIES REALLY ARE DERIVATIVES OF TH E BIG THREE

U-Store loses $100K on theft annually, Wawa scoffs at low University numbers

Art students erect The Surface; Orange Key tour guides struggle to find alternate routes

Grind Arts’ inaugural production goes up this weekend on the Jadwin Gymnasium loading dock. The company takes on this dark musical to bring a new edge and an element of risk to the Princeton art scene.

Directed by company founder Eamon Foley ’15, the show features a host of talented actors bringing this dark tale to life. The talent, the gutsy setting and the harrowing tale are sure to send shivers down your spine in the best way possible!

FUNDRAISER FASHION SPEAKS: SERVICE IN STYLE AT PRINCETON ROBERTSON HALL Friday, 10:30 p.m.

Saturday, 8 p.m. and 10:30 p.m.

Fashion week is coming to Princeton. Think runways, heels, killer suits and cuttingedge fashion. The fashion show is more than beautiful clothes and beautiful people — all of the proceeds from the event go to Eden Autism Services. Eden, a New Jersey nonprofit, was founded to improve the lives of children and adults with autism and those of their families. The event will also feature musical performances, a dance performance by diSiac Dance Company and a silent auction.

LAUNCH PRINCETON TRAVELER LAUNCH PARTY PRINCETON UNIVERSITY ART MUSEUM Thursday, 8:30 p.m.

Feeling a little caged in by the Orange Bubble? Take a break and let your mind wander the globe at the Princeton Traveler’s launch party. The online magazine has published two issues and is dedicated to inspiring students to travel and study abroad. Chock-full of beautiful pictures and interesting narratives, the Princeton Traveler is delightful procrastination. Meet the people behind the magazine and join them in celebrating their first two issues at their launch party!

FUNDRAISER PRINCETON TRUCKFEST 2014 PROSPECT AVENUE Friday, 6 p.m.

Join the Interclub Council and the Pace Council for Civic Values in fighting food insecurity. Eleven food trucks will be on Prospect Avenue serving up some of the area’s finest street food. The event will also feature performances by Caroline Reese & the Drifting Fifth, Gorilla Gorilla and the FunkTASKtiks (Trenton Area Soup Kitchen’s band). All proceeds from the event will go to Mercer Street Friends and Trenton Area Soup Kitchen’s “Send Hunger Packing Initiative,” which supplies children with backpacks full of kid-friendly and nutritional food on the weekends.

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