Sasha on the Scene: Terrible Tapioca

by Sasha Passero

Thursday April 5, 2007

Sasha Passero reviews Ten Ren Tea Time’s bubble tea, and explores the drink as a social phenomenon.

City Eats: Cafes

by Hilary Hughes

Tuesday March 7, 2006

Chickpea
23 Third Avenue (between St. Marks and E. 9th St.)
Hours:
Mon.-Wed.: 10:00a.m.-1:00a.m. Thurs.-Fri.: 10:00a.m.-4:00a.m. Saturday: 10:00a.m.-5:00a.m. Sunday: 10:00a.m.-1:00a.m.
www.chickpearestaurant.com

Middle Eastern cuisine has never tasted better, or been so enjoyably affordable, than at Chickpea, a tiny little falafel and shawarma (marinated and grilled Israeli-style meats) house on Third Avenue. The prices for the sandwiches were what got me hooked. For a mere $3.50, you can get a perfect portion of falafel made fresh on the premises with all the fixings. My favorite is the Shawafel, which is a sandwich that combines falafel and shawarma. Chickpea’s setting is very informal, with a bar to sit at as well as additional table seating in the back, which is enhanced by funky lighting and exotic looking furniture. If the freshly squeezed lemonade doesn’t strike your fancy, chickpea offers a selection of fine foreign beers if you’re of age. Instead of trudging off to the nearest McDonald’s for a fast-food fix, try a tastier and far more satisfying alternative and indulge in the fine Middle Eastern and Mediterranean cuisine Chickpea has to offer.

Getting to Know Denise

by Samantha Polon

Tuesday March 7, 2006

The “Who’s Denise?” signs covering Bates Dining Hall and the Pub direct students to seek out Flik’s new Director of Food Service, Denise Sombat.

City Eats: Go from Buttercup Bakes to Horus' hookahs

by Hilary Hughes

Wednesday February 22, 2006

After frolicking in Central Park or perusing some of the best museums New York City has to offer, stop by the Buttercup Bake Shop on Second Avenue to satisfy your sweet tooth before the train trek home. We’re all familiar with a certain downtown bakery known for its perfection in cupcake-form, but for those who go weak in the knees for butter-cream frosting, Buttercup is just as tempting as the West Village’s famous Magnolia Bakery.

FLIK's History, Duties, and Future

by Samantha Polon

Tuesday February 7, 2006

In recent years, campus food provider FLIK has been a source of conflict among teachers and students. Some students believe that the food is overpriced and that there are not enough options. Teachers, however, are supported by FLIK grants–allotments of money that allow them to pursue research projects during summer breaks. Sarah Lawrence also provides a great deal of support for the FLIK Company. In addition to providing a $120,000 yearly subsidy for workers of FLIK making lower than a living wage, Sarah Lawrence was where FLIK originated in 1971.

Eat Globally in Local Manhattan

by Hilary Hughes

Tuesday February 7, 2006

Instead of braving the tourist-infested sidewalks of Times Square for some pre- or post-show dining, head west of Broadway for a swanky little spot that promises an excellent, eclectic menu and a vibrant atmosphere guaranteed to stimulate conversation.

Mexican food, Strand merchandise, Island merriment

by Hilary Hughes & Hannah Kinney

Tuesday November 29, 2005

Even if you’re not the biggest fan of pico de gallo, bass of Reggaeton or pitchers of frozen margaritas, I highly suggest you check out El Cantinero.

Filling Empty Bellies is what Dana Frasz does best

by Meredith Ogilvie

Tuesday November 29, 2005

This season, altruism just may be the new black. Senior Dana Frasz has been awarded the first youth award from the Westchester Coalition for the Hungry and Homeless. Frasz was chosen for the award for the work she has done with the student group Empty Bellies. The group picks up unused food from Bates and local restaurants and gives it to Part of the Solution, a food shelter in the Bronx. The Phoenix spoke with Frasz about Empty Bellies–from its inception to the founder’s hopes for it in the future.

Lew & Stew discuss dinner for two

by Ashley Lewis and Dana Stewart

Monday November 14, 2005

If nothing else, Ferrara’s has one of the most remarkable seating arrangements of any restaurant we’ve seen. If you sit in the smaller glassed-in area at the front, it’s like you are eating on the curb, surrounded by all the charming ambiance of Central Avenue traffic.

Local eateries provide viable alternatives to the city

by Hilary Hughes & Hannah Kinney

Monday November 14, 2005

Delightfully Italian it is delicious pizza and gelato. Il Baccio in Bronxville is a cutesy place with a garden terrace atmosphere, even in the winter.