Dining guide spring 2017

- the college heights herald presents -

WKU

Dining guide

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WKU DINING GUIDE

salmon patty and southwest salad recipe

BY KELLY BURGESS

HERALD.OPINION@WKU.EDU It’s no secret that salmon and other fatty fish are excellent sources of heart-healthy omega-3 fatty acids, vitamins, minerals and other nutrients, making them highly desirable foods for healthy eating.

My favorite way to enjoy salmon patties is using them to add protein and wonderful nutrients to a fresh, Southwestern-style salad.

This recipe is a guideline for my favorite way to prepare Kelly Burgess shows how to make a healthy meal of salmon patthem, but it also leaves plen- ties on top of a Southwestern-style salad. This recipe is perfect for ty of room for creative liberty college students because of its simplicity and nutritional value. and experimentation!

BROOK JOYNER/HERALD

Salmon Patty Ingredients:

Salad ingredients:

• One can wild-caught salmon,

• Lettuce - spring mix or romaine is my favorite • Corn - desired amount (2 tablespoons) •Tomato - slices or grape tomatoes (1/2 small tomato) • Avocado slices (1/4 of an avocado) • Pineapple chunks (1/4 cup) • Cucumber slices (desired amount)

drained and flaked • One egg • 1.5 tablespoons fresh lemon juice • 1 tablespoon garlic, minced • 1/4 medium onion, diced • 1/2 tablespoon mustard • 1/4 tablespoon salt • 1/4 tablespoon dried thyme • 1/4 tablespoon black pepper

Directions:

1. Combine all ingredients in a large bowl.

2. Use about one-fourth cup of the mixture to form each patty; don’t be afraid to get your hands dirty. The total amount of mixture should yield five patties.

3. Cook patties in a skillet on medium-high, using a small amount of olive oil if necessary. Use a griddle or non-stick pan with oil.

4. Cook for roughly three minutes on each side, or until golden brown.

5. Prepare your salad, add two patties and other toppings of your choice!

OPENING IN FEBRUARY Menu Includes street tacos craft burgers thin crust pizza wings salads sandwiches soups breakfasts

Now Hiring Bartenders Servers Cooks Security

3 OLILO acts as delicious, yet healthy alternative WKU DINING GUIDE

WKU CHEW

BY CHRIS DIMEO

HERALD.OPINON@WKU.EDU Say goodbye to the “Freshman 15,” and say hello to OLILO! This self-described “Mediterranean-branded Menu Concept” is a healthy eating alternative new to the Garrett Food Court on campus. Stuck between pizza and burgers, it offers a welcome relief from the domination of fast food in its flatbread or salad bowls loaded up with quinoa, hummus, kale, falafel and more.

Cat Cora, inductee of the Culinary Hall of Fame and the first and only female Iron Chef, designed the menu that features fresh, Mediterranean-inspired “power foods” chosen for their great nutritional value

but low calorie-content.

For example, one of the most popular ingredients on the menu is the Tzatziki sauce, a creamy, Greek-inspired dip based on yogurt. Even though it is shockingly delicious, it only contains around 20 calories per ounce.

Customers can also choose either flatbread or a spinach and quinoa mix as the base for their dish, with the spinach being the lighter alternative at only approximately 15 calories per 1.5 ounces.

Additionally, all of the meat and vegetable ingredients are made fresh daily on site, which is easily visible in the food.

The taste doesn’t disappoint, either. The falafels, though somewhat deformed, have a great texture combina-

tion of a crunchy exterior and a soft, warm inside. The other toppings, which are meant to be mixed in with the greens almost like a salad dressing, added a fantastic array of flavors without overwhelming the freshness of the spinach and quinoa.

However, while the food is great for its cost, the restaurant’s atmosphere falls far short of the “calming, rustic at-home cooking vibe” promised by the Aramark website.

Because of its location, the line and ordering spaces are loud, cramped and incredibly hot, which is more stressful than “calming.”

Also, the customer experience is confusing because the sign and ingredients are not adequately labeled. Previous

OLILO customers know the dishes are made of a spinach and quinoa bowl or flatbread with a “spread,” two “toppings,” a sauce and an extra, such as falafels or grilled lemon chicken.

Unfortunately for the many first time customers, though, the menu sign is composed of the ingredients in each category simply listed next to each other in unmarked columns, with no explanation of how they combine.

This, as well as the extra time required to maintain fresh ingredients, contributes to a significantly slower-moving line than any other dining option in the food court.

The lapse in labeling can also be problematic for those who are closely counting cal-

ories, as there is no nutritional information on the ingredients available to customers.

Without knowing which options contain the least calories, for example, those on a diet would not realize that the spinach and quinoa bowl option contains only 15 calories, while the 3.5-ounce flatbread option contains 300 calories.

Ultimately, whether or not the stressful and confusing ordering experience outweighs the great taste, nutritional value and low price of the food all depends on the individual.

Despite its niche appeal, the one thing everyone can agree on is that OLILO provides a much-needed, fresh and healthy dining option on campus.

4 WKU DINING GUIDE Local restaurants provide unique dining experiences

BY REBEKAH ALVEY HERALD.NEWS@WKU.EDU Although the common claim Bowling Green has the most restaurants per capita in the nation is not true, the city does have a variety of food choices, including popular chain restaurants and locally owned cafés and diners.

Some students may not be aware of the options outside of the typical franchise restaurants and on-campus dining.

Here are a few options to consider for a unique and local dining experience.

Bike Rack Bistro

Patrick and Crystal Folker own Bike Rack Bistro.

The Bistro has been open for eight months and is located on Broadway Ave. Before opening the restau-

rant, the couple worked in the catering business, so it was a “natural transition,” Patrick Folker said.

“We treat it as catering; everyone just has something different,” Folker said. The couple still does catering onsite at the Bistro, but for larger parties, they move off-site.

Folker said they currently have a smaller sized kitchen, which calls for a smaller menu, but they rotate items daily.

The most popular items are the spicy grilled pimento cheese with raspberry preserves and the Bistro burger.

Both feature spicy pimento cheese homemade by Crystal Folker.

The couple wanted to create something new for Bowling Green, but also something very comfortable.

Martha Miller-Webb eats lunch with some of her close friends at the Bike Rack Bistro. They’ve been coming to the bistro for a couple months, and once they started coming it became somewhat of a weekly tradition. A favorite aspect of the bistro among the group of women is their dessert. Martha described the dessert as “to die for.” Bike Rack Bistro is located at 855 Broadway Ave, in Bowling Green. It is owned by Crystal and Patrick Folker, who are both cyclists. LYDIA SCHWEIKART/HERALD

“It has a very relaxing environment, almost like you are coming home to have dinner,” Folker said.

The restaurant’s theme of bicycles came from Patrick Folker’s love of cycling and involvement in triathlons. The decor features bike-inspired art and old bicycles.

“If you take time to lock your bike at a rack, you plan to spend some time there, and we want people to spend time here,” Folker said.

Patent Pending

Patent Pending is located at Fountain Square downtown.

It opened in February of last year by first-time restaurant owner Jim Steen.

“I enjoy being around people and making them happy,” Steen said. Being able to entertain and engage people was one of the reasons he decided to open a restaurant.

“I wanted to open something different, something new downtown,” Steen said.

The theme is “nerdy” featuring references to TV shows, video games, movies and scientists, he explained.

Before Patent Pending was open, the building was home to a high-end Italian restaurant. Steen wanted his restaurant to be more casual and open to many people.

“It can be a place for a lawyer with a suit on or a student with jeans on to feel comfortable,” Steen said.

The menu features “Pub Grub”: wings, sandwiches, salads and their most popular item, gourmet burgers. To add to the theme, all of the items have unique names like the E=m(cheese)^2 sandwich or

Doug Frint, a regular at White Squirrel Brewery, hugs an employee at the end of her shift on Monday. White Squirrel Brewery is located on Broadway Ave. in Bowling Green. Doug said there is no other place in Bowling Green with the same unique atmosphere. He has been coming since the restaurant opened. LYDIA SCHWEIKART/ HERALD

the Schrodinger burger.

The restaurant has live music Friday and Saturday nights to contribute to the downtown nightlife. A new local brewery is featured on Thursday “Pint Nights.”

Steen is local to Bowling Green and believes it is a city on the rise, which is why he opened the restaurant here.

“The core stays the same, it’s just added to with new people and cultures,” Steen said.

“It has a big city feel without the big city problems,” Steen said.

White Squirrel Brewery

The White Squirrel Brewery, located on Broadway Avenue, is still relatively new and will be celebrating its two year anniversary this May. It is the first restaurant for the owners, but co-owner Jason Heflin said the goal is to eventually open another loca-

tion for a larger productions facility and taproom.

There is a wide range of food items served at the White Squirrel, including some staples like the hot chicken and brunch items.

The restaurant holds several connections to WKU, beginning with its name and iconic White Squirrel logo.

Students also dine and work at the restaurant. Heflin said most of the staff are graduates or students of WKU. The three owners are all natives of Bowling Green.

The White Squirrel is a brewery and a restaurant. Heflin said it was the first of its kind in Bowling Green.

“We have a small pub-style ambiance with all the upscale menu flare of a big city restaurant,” Heflin said.

Reporter Rebekah Alvey can be reached at 270-745-6011 and rebekah.alvey660@topper.wku.

WKU DINING GUIDE

The best dinner dates for valentine’s day

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PHOTOS BY: EVAN BOGGS

The Derby Piano and Dessert Bar is the perfect endpoint for a special day.

Chili’s

Providing a casual atmosphere and the familiarity of campus, Valentine’s Day at Chili’s is a great option. Treat your special someone to a delicious menu of Tex-Mex dishes with the benefit of using Meal Plan Dollars. Affordable, convenient and tasty, Chili’s is a perfect fit for any budget.

The Bistro, a restored two-story house from 1893 sits at 1129 College St. in historic downtown Bowling Green. The restaurant serves primarily Mediterranean food, with a venue space on the second floor for special occasions.

BY DANIELLE CHAVIS HERALD.FEATURES@WKU.EDU With Valentine’s Day approaching, finding a good dining location for your special someone may be at the top of your list. Here are a few delicious regional eatery options to help you decide where to take your date for every budget.

The Bistro

Located down the hill at 1129 College St. is a quaint local eatery with a unique menu special enough for any Valentine. Customers have the selection of Italian and American brunch, lunch and dinner menus. The elegant atmosphere and fine casual dining will leave your date impressed.

Lost River Pizza Co.

For the pizza lover, Lost River Pizza Co. is the perfect location. If your Valentine has a soft spot for delicious piz-

za and a laid back ambiance, Lost River provides both at an incredible price. Located less than a mile from Lost River Cave, customers can also spend Valentine’s Day on a boat tour. This Valentine’s Day, treat your special someone to a boat tour and pizza for two.

Wild Eggs

If dinner for two conflicts with time, consider a delicious brunch this year at Wild Eggs. Customers are greeted with a warm atmosphere and egg-cellent breakfast options.

The menu ranges from delightful breakfast to brunch, so even the pickiest Valentine will be pleased.

The Derby Piano and Dessert Bar

New to Bowling Green, The Derby Piano and Dessert Bar creates a dimly lit, elegant ambiance perfect for impressing any Valentine. Customers are greeted by the soothing sound of the piano and an assortment of unique desserts.

Romance at the Rail Park

If impressing your Valentine has no limit, consider an extra upscale experience at the Historic Railpark & Train Museum’s Romance at the Rail Park event, where you can dine in the Duncan Hines Dining Car. Reserve your seat at a table in advance, and provide your Valentine a night they won’t forget. Guests have the option of creating a custom package, fitting the likes of your special someone.

Reporter Danielle Chavis can be reached at 270-745-6288 and danielle.chavis191@topper.wku.edu ABOVE: The Derby Piano Bar, sits below the not yet opened Derby Hotel and Spa at 635 College Street. The bar serves up drinks and other appetizers while live pianists play every night of the week.

LEFT: Chili’s Grill and Bar, a tex-mex and American-style, family-friendly restaurant is located next to Alumni Hall. The nationally well-known restaurant chain has been a top choice for most this upcoming Valentine’s Day.

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WKU DINING GUIDE

Unconventional locations to dine at, enjoy in your life

BY ANDREW HENDERSON HERALD.OPINION@WKU.EDU With Valentine’s Day right around the corner, WKU students can smell the love and scent of dog food in the air.

Some of us may smell the dog food a bit stronger than others, but alas there is no winner in love and dog food.

Some of you may be thinking of places you’d want to take that special someone in your life out to so you can properly

convey your affections. When it comes to romantically expressing yourself, atmosphere and setting are crucial.

For example, maybe you’re thinking of proposing to a long-time, serious partner. Would you rather propose at a The Derby Piano & Dessert Bar or on the railroad tracks? Granted, one would provide you with a sense of immediacy and perhaps influence your partner’s answer, but maybe it’s not the best place. Unless you both like trains.

If you’re looking for the best places in Bowling Green to strike up that romantic mood, then you’ve come to the wrong place. But if you’re looking for something more along the lines of unconventional, then I welcome you with open arms.

Con Con’s – First of all, be grateful I’m spilling the beans on Con Con’s at all because it’s one of, if not my absolute, favorite place in this city. Located on Russellville Road, just a stone’s throw away from that Waffle House you find yourself at two in the morning, Con Con’s has an atmosphere I struggle to describe.

It’s friendly, warm, a light in this intrepid dark world and they keep the coffee flowing like a cascading waterfall.

The intersection of State Street and E 13th Ave.– I know what you’re thinking, what a great find, am I right? Now at most times of the day this is just a normal intersection, but from the hours of 2 a.m. to 3:30 a.m. it’s magically transformed to a regular intersection with a small disco ball that can be seen levitating about 50 feet overhead. Some say the disco ball is a memorial to the victims of the Bowling Green massacre. You can’t ask for better atmosphere than this, folks.

Habegger’s Amish Market – Conveniently located at 415 Perrytown Rd. in Scottsville, the Amish market is a staple of great food that I have never had the opportunity to partake in.

I zoomed out far enough on Google Maps to where it came up and it looks intriguing enough to warrant a trip down there. Encouraging you to “sim-

plify” and spend the day with them, I can think of fewer places more romantic or unknown than Habegger’s Amish Market.

Flea Land – If you and your special someone are a fan of odds, ends, antiques and all around fun then Flea Land is the place for you. Boasting itself as “Kentucky’s Largest Flea Market,” Flea Land is a place for the whole family. Picture this: you have your arm around your beloved and out of the corner of your eye, you see a 1988 vase crafted by your great great grandfather; you can practically feel his spirit emitting off the vase. You then dedicate your life to collect all the vases he made and fall into madness. Ah, romance.

The grassy knoll inside the roundabout – We all love the roundabout; it’s circular shape, how it’s not a straight line, people’s inability to comprehend its circular shape and how it’s not a straight line causing them to almost crash into you. The roundabout is a busy place, anybody who’s anybody is driving around it, so what better place to publicly proclaim your love? Plus, Loving Way is right there next to you so talk about setting the tone, right?

Right? Also, if things don’t go well you can immediately flag down car and flee the scene.

There is at least one solid actual food choice on this list, so you’re welcome for that. The point of this was to show that you have to follow conventional rules for how you show love, but no one actually reads the entirety of these anyway so enjoy your quick laugh.

WKU DINING GUIDE

Topper Grill and Pub

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begins serving alcoholic beverages

BY REBEKAH ALVEY HERALD.NEWS@WKU.EDU Topper Grill and Pub had a soft opening with serving alcoholic beverages Jan. 30 after Aramark’s request for a liquor license was approved.

“The ability to have adult beverages is really nice,” Steve Hoyng, regional director resident district manager for Aramark said.

Some students expressed excitement about the new addition.

Although Topper Grill and Pub has been open for a year, some students still do not know about it. Louisville senior Jeb Schilling and sophomore Tim Smith found the restaurant for the first time recently as they walked by one day after classes.

The beverage menu consists of beers and wines. Hoyng said to decide on the menu, Aramark looked at the top selling beers and added the local College Heights Ale and White Squirrel.

Topper Grill and Pub is the first-on campus establishment to serve alcohol.

There are some questions about serving alcohol on a college campus where a large portion of the student body is underage.

“I think it is a good thing, but should be served after class,” Smith said.

Currently, there is a three drink limit per customer in place at the restaurant. The last call for ordering drinks is 30 minutes before closing every day

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the restaurant is open.

With the formal opening of the Pub portion, more advertising will be done to inform students and faculty to raise awareness for the restaurant.

There are some additional tasks added for workers with the new liquor license. Someone is always required to be behind the bar, and do inventory at opening at closing.

With the extra work, there is a perk for servers. Since customers cannot purchase alcohol with meal plan dollars, which students typically use to pay for meals at Topper Grill and Pub, employees can now receive tips for service.

The process of obtaining the liquor license was a lengthy one for Aramark.

Topper Grill and Pub opened a year ago with the intention to serve beer.

However, the request for a liquor license was denied by the Alcohol Beverage Control after the first attempt.

Topper Grill and Aramark made changes to the form of the restaurant to make it in compliance with ABC guidelines for a liquor license, Gary Meszaros, assistant vice president of auxiliary services, said. The liquor license was approved Jan. 24, and the restaurant quickly made accommodations for the soft opening.

Hoyng said it’s “too early to tell” if the addition will be a success.

Reporter Rebekah Alvey can be reached at (270)745-0655 and rebekah.alvey660@topper.wku.edu.

@wkuherald

wkuherald

Topper Grill and Pub is the latest addition to WKU’s dining options on campus. Topper Grill and Pub is located on the first floor of the Garrett Conference Center, caddy corner to Panda Express. It serves pub style food such as burgers and pizza, along with a drink menu including beer and wine. The bar in The Topper Grill and Pub is made out of the recycled floor from the bowling alley that was formerly located on the third floor in the Downing Student Union. LEX SILEG/HERALD

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WKU DINING GUIDE

Vegetarians at WKU

BY MHARI SHAW

HERALD.NEWS@WKU.EDU

WKU is a campus filled with many different food options, ranging from Chick-Fil-A, Panda Express, Burrito Bowl and more. WKU is known for having easy accessibility to food on campus, most of which have few options for students with dietary restrictions.

Some options are offered at WKU fall within the meal plan system; each restaurant offers certain foods for a meal swipe, including ChickFil-A sandwiches, Steak ‘n Shake Burgers and six-inch Subway sandwiches. The majority of food offered on the meal plan include options that are not sensitive to students with special dietary needs.

Sophomore Ashleigh Clearly has been a vegetarian for four years.

Clearly said she finds food options on campus fairly reliable, although she sees some room for improvement.

“I would like to see healthier options available to vegetarians that are more significant source of protein,” Clearly said.

There are several different kinds of dietary restrictions such as vegetarianism and veganism, which may include restrictions stemming from religious beliefs.

WKU offers options to help guide students to a healthy diet, including a vegetarian and vegan guide for students who are seeking ways to help their diet, which was created by WKU’s dietitian.

According to the WKU Vegan and Vegetarian Guide, “a vegetarian diet, like any healthy diet, must be well planned in order to help prevent and

treat certain diseases.”

WKU restaurant group Healthy for Life includes nutritional information and menu commitments to help students eat healthily.

Options on campus are listed in the Vegan and Vegetarian Guide.

Meals frequently change on campus; knowing what will be on the menu is never guaranteed.

Rachel Patrick, one of WKU’s dietitians on campus, is in charge of all needs of students with dietary restrictions.

“There is at least one vegetarian/ vegan meal plan option for almost all of the restaurants on campus,” Patrick said.

WKU student Daniyal Monoo, from Pakistan, follows the Islamic traditions and does not eat pork.

“WKU could make a hala option for Muslims; hala meat can be found in places like the international market,” Monoo said.

Students throughout the campus are finding ways to work with what is available to them. However, not all students can find what is needed.

Sophomore Hannah Good has been a vegan for the past year and a half.

“I wasn’t able to make meal plans work, so I chose not to buy it again,” Good said.

Good said it gets harder to make lunch and dinner every day as the semester gets busier. She said she wishes there were more options available on campus.

“I think WKU has taken steps in the right direction … but I don’t think that it goes nearly far enough,” she said.

Reporter Mhari Shaw can be reached at (270)645-6281 and mhari.

WKU DINING GUIDE

Olympic Eats:

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How Emmanuel Dasor’s diet helped him achieve his dream

BY JEREMY CHISENHALL

HERALD.SPORTS@WKU.EDU

For athletes to be successful, a healthy diet is vital. For senior sprinter Emmanuel Dasor, it’s imperative.

Dasor has experienced success at the highest level. He has competed in the 2016 Rio Olympics, the 2016 World Championships, the World Junior Championships, the African Championships twice, the African Games and the Commonwealth Games. He is also a two-time All-American and has qualified for two national championship meets.

“Cooking my own meal, making sure everything is fresh from the store, it’s very important,” Dasor said of his eating habits. “When I wake up in the morning, I make tea and eggs with some bread. For lunch, sometimes rice, or some fruits. Sometimes smoothies.”

While he did receive some lecturing from his coaches, Dasor was already pretty disciplined with what he ate when he arrived in Bowling Green in 2013.

“When I came here, my first meeting with my coach, he told me, ‘Hey Emmanuel, no cheese, no ice cream, no cookies,’ and all that,” Dasor said.

“And I feel that’s a thing that brings athletes down. They aren’t healthy.

I wasn’t interested in eating those things, so I pretty much keep myself off those things, and I still don’t eat them.”

Dasor’s diet has always been pretty strict, and that didn’t change for his Olympic pursuit. Head coach Erik Jen-

kins stressed the importance of a runner’s diet, likening it to gasoline.

“Would you rather have watered down 89 [regular gas], 89, or 93 [high-performance gas]? That is the exact same principle you’re looking at when you’re talking about how you fuel your body,” Jenkins said. “You can put watered down in it, and you’re going to get watered down results.

Or you can put 89, which is going to be pretty good. Or you can go 93. You want to put good fuel in if you want high production.”

Jenkins said that at first, he had to inform Dasor on how often to eat. He wouldn’t always eat before practice, and it showed. The coaches want their runners to eat within an hour and a half before a meet or a training session, and within 45 minutes after they finish their performance.

As for his Olympic training, Jenkins has helped him every step of the way.

“When I got Emmanuel, even as a freshman, we set goals, Jenkins said.

“We said, ‘Okay, well the Olympics are two years out, this is what we need to do.’ Our race plans changed. There’s a different focus when you’re trying to prepare someone for the world stage.”

That devotion to a healthy diet helped Dasor qualify for the Olympics in the 200-meter dash, as he beat the qualifying time of 20.50 seconds with .01 second to spare, running a 20.49.

That got him into Rio, an experience he treasures.

“As a kid, I used to watch the Olympics, and my friends were telling me, ‘Oh, you can go to the Olympics,’ but I didn’t believe in myself,” the 21-year-

old Ghana native said. “When I finally had the chance, which was last year, I told myself, ‘I’m going out there to see all the superstars that I see on TV, and we’re going to be there together.’ My first day in Rio, when I went to go eat, there were a lot of superstars. Michael Phelps, everybody, were all in, like, one hall eating.”

The discipline in Dasor’s usual eating habits that has helped him reach the dreams most runners strive for doesn’t quite exist in the diets of all of his Hilltopper teammates.

Take senior sprinter and jumper Ventavius Sears, for example, who has an unusual daily eating routine for a track and field athlete.

“On an average day, I’m almost embarrassed to say,” Sears said. “I eat a lot of candy. I don’t eat the typical healthy breakfast to get my day started. I’ll eat like some cookies or something, some crackers. But on a good day, I’ll eat some pancakes. I love pancakes.

Breakfast is really the only meal I eat; I guess you could say. I eat breakfast all the time.”

Holding back laughter, Dasor wasn’t shy about adding how Sears eats Waffle House all the time, as well as many other restaurants.

“I like Ruby Tuesday,” Sears said.

“I’m not a big fan of trying different foods, but I’ll eat something healthy, it’ll be like pasta, like shrimp alfredo.

I’ll eat that every day.”

Despite their differences in diet, Sears and Dasor have been leading by example on the track during their time at WKU. In June, 2016, along with junior sprinters Kyree King and

Julius Morris, Dasor and Sears helped the Hilltopper 4x100 relay team set a school record with a time of 38.60 which was good enough for a fifthplace finish at the NCAA Championships.

While the pair of seniors’ relay and individual times may fluctuate in practice and at meets, neither of their diets do.

“I don’t change my diet because of a track meet if that makes sense,” Sears said. “I usually do the same stuff I do throughout the week because I feel like that’s what my body’s used to, so I just personally don’t change it. Should I change it? I mean, maybe. It’s not as important to me as it should be.”

Over the course of nearly four years together on the Hill, Dasor and Sears have built a friendship that extends beyond the track.

“That’s a funny dude,” Sears said of Dasor. “Outside of track and field, he’s a really good guy.

“I like to be around him at track meets because he knows a lot of people from a lot of different countries in Africa and Europe. It’s just always fun to be around him because he really shows me different cultures. He introduces me to a lot of people that aren’t like me, and it really starts great friendships.”

Dasor will continue his strict diet with the hope that it brings him more Olympic appearances.

Reporter Jeremy Chisenhall can be reached at 859-760-0198 and jeremy. chisenhall921@topper.wku.edu. Follow him on Twitter @JSChisenhall

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WKU DINING GUIDE

The Hill’s best brews, or at least best three

BY DAVID HORMELL HERALD.OPINON@WKU.EDU We tried to make a list of the top five brews, but they had a three drink limit, and they cut us off.

Topper Grill and Pub, the unofficial but seemingly aesthetic sequel to RedZone, opened nearly one year ago.

For this assignment, I was required to forget my painfully mediocre first impression, which was around the pub’s launch. Still, I was skeptical.

Thankfully, the pub proved me wrong and had improved in some surprising ways.

One of these improvements is a livelier atmosphere. A little more than a week ago, the previously alcohol-free pub began serving alcohol.

Customers greeted the move with a warm, foamy reception. Employees at Topper Grill and Pub have noted an increase in business during peak lunch hours, which is leaps and bounds better than the pub’s comparatively clunky, inebriated rollout.

If alcohol sales on WKU’s campus succeed, you may notice this format brewing on other college campuses across Kentucky. It’s an exper-

iment of sorts. The inverse is also true, of course –- if selling alcohol on a college campus proves to be unsuccessful or problematic, the pub’s liquor license can be revoked and universities across Kentucky will stray away from the idea, not wanting to subscribe to a similar fate.

Topper Grill and Pub is relatively small and tucked away in the Garrett Conference Center. It’s not as open as RedZone, but it maintains a friendly atmosphere and is aesthetically pleasing. Since its inception, the menu has expanded to include more gourmet offerings.

I explored the drink menu at the pub with the help of my accomplice, Steven Hammond, and we’ve handcrafted a top three list of the best beers to buy the next time you’re on the top of the hill.

tions available at Topper Grill and Pub. Buy two, so you can pour one out for the victims of the Bowling Green Massacre, lest we forget.

2. The Fat Tire is a lady three fair. It has a hoppy flavor, and it blends with an almost wheat-like taste. This domestic craft beer is a refreshingly worthy alternative to the more forgettable and generic American offerings unless you like sad country music. We won’t hold that against you.

3. Shock Top is a pretty popular drink at Topper Grill and Pub. It’s a citrus-based wheat beverage, served with a small slice of orange. It wasn’t exactly my first choice, but it serves as a working metaphor of the 2016 election.

Nick Conrad, a 24-year-old senior at WKU, drinks a beer at the newly opened Topper Grill on WKU’s campus. “I was the first one to buy a beer here,” Conrad said. KELSEA HOBBS/HERALD

Despite my rocky start with 1. The White Squirrel Nut Brown is the pub’s dark- Topper Grill and Pub, I was est offering. It’s a robust brew, and its bold tones are coupled with a delightful selection of mixed nuts. It’s a Bowling Green favorite, and it’s bound to please those looking for a darker draft; a counter to the much lighter, more amber op-

thoroughly surprised upon my second visit. I’m glad I gave it a second chance, and I’m looking forward to becoming a regular. Because there’s nothing wrong with a beer at 11 a.m., and don’t let anyone tell you different.

Nick Conrad, a 24-year-old senior at WKU holds the first dollar bill from the resturant proving he was the first customer of WKU’s Topper Grill. KELSEA HOBBS/HERALD

WKU DINING GUIDE

Live the

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STEPS AWAY FROM CAMPUS

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270.495.4205 • 1313 CENTER STREET

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