Columbia Eats! Spring 2024: Honey, Honey

columbia eats!

@columbiaeatsmagazine

www.columbiaeatsmagazine.org

columbiaeatsmagazine@gmail.com

about us

Executive Board

Editor-in-Chief

Sara Chough

Managing Editor

Alex Crow

Graphics & Layout Chair

Anatta Tantiwongse

Writing & Editing Chair

Mayyada Shair

PR & Outreach Chair

Isabella Polsfuss

Finance & Funding Chair

Jakob Landis

Columbia Eats! Magazine is the university’s first on-campus publication devoted to food and culinary culture. We aim to report on a variety of topics, including New York City’s food and restaurant scene, diverse recipes, and food sustainability in Morningside Heights, Harlem, and beyond. Our team is composed of students from all four schools, brought together by our shared love for all things food

General Body

Writing & Editing

Mayyada Shair

Ria Basu

Cecelia Fatta

Jinny Yoon

Jana Choe

Finance & Funding

Jakob Landis

Jess Flood

Eujin Oh

Public Relations & Social Media

Isabella Polsfuss

Claire Lim

Sophia Strugnell

Chloe Wong

Graphics & Layout

Anatta Tantiwongse

Aidan Serna

letters from the editors

Dear Foodies

both Columbia Eats! Fans and Curious First-Time Readers,

As all New Yorkers will tell you, spring is the city’s shortest season. At times, it seems as if winter melts directly into summer, days shifting between extreme temperatures––chilly and frigid to boiling and humid––nearly bypassing spring altogether. Growing up in New York myself, this ShortSpring Syndrome was always such a shame to me. Spring is my season of birth (shoutout to all the April babies), and in my humble, very unbiased opinion, it is a joyous period of renewal and rejuvenation that deserves to be celebrated

Of course, with greenery and leafy vegetables sprouting anew, thoughts of fresh produce and all the things I could do with it would constantly permeate my mind Perhaps I could make homemade pesto or hummus and serve it with crunchy, juicy crudités. Spring would conjure up images of gorgeous cakes decorated with edible flowers or brightly-colored cocktails that awakened the senses. My heart would start to race with the warmer weather as I thought of how the Pier 72 café would open once more, serving up some of the best lobster rolls in Manhattan. Or how my favorite grilled artichokes at Houston’s in Bergen County would be back on the menu. That all-too-familiar seasonal depression becomes a distant memory as we crack open our closets for shorts, tank tops, and dresses, and our kitchen cabinets for picnic baskets and blankets.

Spring is also a time of nuance. We give up our dichotomous hot and cold extremities for something in between, that Goldilocks sweet spot of bright blue skies and a light breeze––enough sun for warmth but enough shade for comfort. And nothing knows nuance better than food. It is food that brings us together as we experience cross-cultural fusion and are brought into the stories and backgrounds of others through their respective cuisines Food is this and that and everything in between The possibilities for exploration and appreciation are endless In that spirit, I encourage each one of you to take a moment to breathe deeply, relax outside with a cup of tea or an iced coffee, and indulge in our deliciously sweet spring issue I know it will leave you wanting more

Yours truly,

Sara Chough, Editor-in-Chief

Dear Reader,

Spring is my favorite season, and not just because it includes my birthday. Spring allows me to appreciate the beautiful world we live in. While I spend most of my time in winter simply rushing through the outdoors to get to the warm indoors, when springtime comes around, I linger outside and savor every moment. The world becomes a more colorful place as the flowers begin to bloom and the air feels like a warm hug. The birds and the bees chirp and buzz creating a melody for the world. As a college student, there is no greater rush of serotonin than that first spring day when everyone flocks outside and ignores all responsibilities for just a few hours. Life becomes just a little happier in spring.

But besides the change in weather, spring also brings a change in cuisine. Fresh fruits and vegetables become a staple in every meal to make up for lost time during those long winter months. There’s nothing better than the first bite of the season of a juicy strawberry. Or, as someone whose dad built a vegetable garden in our backyard, watching him plant the first round of seeds knowing in just a few weeks there would be fresh, green veggies on the dinner table Spring also provides foodies with the opportunity to combine both the fresh food and the nice weather through outdoor dining! It is the perfect time to enjoy a meal outside as the weather is not yet too hot where your legs start sticking to the chair or too cold where you can see your breath with every bite you take.

Over the course of the semester, our team at Columbia Eats! has explored what spring means to them through food and drink. We’ve found new restaurants to indulge in fresh spring ingredients, new cafés to help us push through these last few weeks of school, and documented perhaps the most important spring event of a college student’s life, spring break, through food. With this issue, we want to show that spring is not just a transition from winter to summer, but a season full of its own beauty and allure. Without further adieu, honey, honey how it thrills me to welcome you to our third issue of Columbia Eats!

Sincerely

, Alex Crow, Managing Editor

our tasting menu

Avant Garden

Mayyada Shair

Matcha Crawl

Jinny Yoon and Ria Basu

4 Cocktails to Celebrate Spring

Alex Crow

Spots to Supplement

Your Downtown

Bakery Crawl

Ariana Eftimu

How do you like them apples?

(A Boston Food Diary)

Clara Davies

La Crème de la Crème Brûlée

Seven Authentic Crème Brûlée

Spots to Try Next Time You’re in Paris

Emani Fung

Meatless Magic

Manhattan's Best

Vegetarian Ramen

Arpita Iyer

787 Cafe

Chocolate Chip Cookie with you Coffee?

Ria Basu

Backstage at Breads Bakery

Cecelia Fatta

Jinny

AvantGard

When I think of spring dining in the city, my mind immediately goes to vegetables. While you’re not guaranteed to stumble across a vegetable garden in Morningside Heights, the city certainly has its fair share of vegetarian and vegan restaurants that innovate and make vegetables the focus of each dish. Avant Garden, a vegan restaurant in the East Village, does precisely that using vegetables in novel, avant-garde ways to tantalize their diners’ palates.

It’s easy to miss the entrance to Avant Garden, where an unassuming wooden door greets you from the street. But as soon as you enter the space, you are transported into a mystical, enchanted garden, with greenery lining the walls and fairy lights dotting the banister as you ascend the stairs to the main dining area. The forest green velvet chairs, wooden paneling, and navy tinned ceilings create an intimate and almost romantic feel inside the restaurant.

By Mayyada Shair

The ambiance is lively, however, as diners engage in conversation over drinks such as the Poppy Gibson (a refreshing cocktail featuring lemon and cucumber) or young Thai coconut water.

My friend and I were sipping from our coconuts when our first starter arrived––the baby gem salad, served with roasted tomatoes and avocado. This was a perfectly refreshing start to our dinner. The romaine was crisp, and the charred edges added depth.

The bright, juicy tomatoes combined with the crispy garlic croutons created a texturally interesting bite.

As we nibbled the salad, our two toasts were served. I opted for the artichoke toast, which was topped with black truffle and cashew, while my friend picked the roasted beet and hummus toast The spinach and artichoke puree tasted vegetal and herbaceous, the truffle oil added the perfect richness, and the pink pickled jicama added acidity and crunch

enEach bite was absolutely delectable My friend devoured the beet toast as well, describing the combination of beet, hummus, sumac, and tzatziki as almost pizza-like. The toasts were definitely the highlight of the meal, and I highly urge you to not skip them when you go!

For our main course, my friend and I shared the scorched cauliflower and the hen-of-thewoods mushrooms. The cauliflower was crispy on the edges with fork-tender stalks, cooked to perfection without tasting burnt. The accompanying garlic and cauliflower puree added creaminess and coolness without overcomplicating the flavor palate of the dish.

When we finally got past how pungent the hen-of-the-woods mushrooms were, we were pleasantly surprised by each bite. The dish combines three types of mushroom and sets them atop a mushroom puree While we both agreed we would not order the mushrooms on a second visit, my friend and I appreciated seeing how the chef utilized different mushroom varieties in diverse preparations within a single dish.

The meal culminated in dessert––chocolate lava cake served with a unique mushroom ice cream, blueberry coulis, and a brûléed banana. We had been anticipating the cake since ordering it at the start of the meal (it takes 45 minutes to prepare!), and we were certainly not disappointed. While the cake itself did taste and feel gluten free, the combinations of flavors and textures were spot on. Spongy cake, luscious chocolate ganache filling, crunchy and melt-in-your-mouth banana, and bitter and cooling ice cream, all cut by the tart blueberry. This cake was executed terrifically and demonstrated the potential in gluten-free desserts when baked properly.

We left Avant-Garden feeling satiated and revitalized If you are looking for vegan fare in NYC with novel flavor combinations, look no further.

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By Ria Basu and Jinny Yoon

Spring is the arrival of green trees and open lawns, and in Japan, it signals the start of “Ichibancha”––he harvest of green tea. In tune with the season of growth, Jinny and I made it our mission to grow our knowledge of some of the best matcha spots in town, seeing as it is the perfect time for sipping outside and enjoying all the earthy flavors spring has to offer!

The first place we went to was Matchaful, a café dedicated to creative, plant-based matcha concoctions, from traditional matcha lattes and taro maqui berry matcha to vegan matcha soft serve. According to founder Hannah Habes, Matchaful is a “female-founded purveyor of premium Japanese matcha and active botanical nutrition ” To

her and her team, “these two elements matcha and botanical nutrition are inherently linked in support of your daily ritual ” With a focus on quality, they hand-select ingredients to create nutrient dense products with functional health benefits and fresh flavors. “Each Matchaful product is crafted with care to benefit overall wellbeing,” Habes adds.

This dedication to well-being is reflected in the menu, with each drink incorporating unique superfoods in addition to matcha, which itself already has specific health benefits, such as

“They handselect ingredients to create nutrient dense products with functional health benefits and fresh flavors.”

Matchaful

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brain health, immunity, beauty, and energy. To stick with the theme of spring, we decided to order the Secret Garden Matcha, which consisted of an oat milk matcha latte infused with GABA tea, rose, lavender, gingko, and raw honey While nothing in the drink stood out specifically, this was clearly a solid, high-quality beverage with light floral notes and a hint of nuttiness from the house-made oat milk. We also appreciated that the drink was not overly sweet, allowing the other flavors to really shine through. We ordered the Vanilla Zen as well, a drink consisting of matcha, MCT oil, vanilla extract, ashwagandha, cinnamon, maple, and oat milk It was advertised as a local favorite and was said to help calm the body

The matcha base tasted pretty similar to the Secret Garden, but the Vanilla Zen was a more standard café-style matcha, exhibiting a muted vanilla flavor with hints of the other flavors. Overall, it was a tasty drink with high-caliber ingredients. Jinny and I also got their vegan, gluten-free banana bread,

which was dense, grainy, and nutty––not like a traditional banana bread but tasty nonetheless. Made from almond and buckwheat flours, maple syrup, avocado oil, ground flaxseed, and walnuts, it seemed more like a deconstructed, healthier banana bread. While this style may not be for everyone, we both appreciated the moist, pound cake liketexture and nutty flavor.

The next place Jinny and I visited was Davelle, a restaurant and café located on the Lower East Side, known for their aesthetic and tasty toasts as well as their matcha and black sesame lattes The restaurant was packed and had no open seating when we arrived so Jinny and I were told to go to their take-out section next door if we wanted to order to-go.

Davelle

We ordered both the Black Sesame Kinako Latte and Matcha Latte as well as one of their savory toasts––the Cheese Curry Toast. The iced matcha had a pleasantly strong matcha flavor and paired well with the almond milk they used, achieving the perfect level of sweetness The latte was also vibrant and well-whisked without any noticeable chunks; no complaints whatsoever. The Kinako latte, similarly, had a strong sesame flavor and was both nutty and refreshing. If you are looking for a good black sesame latte, which is not often found in your typical coffee shop, this one has our seal of approval. While we haven't

tried Davelle’s other drinks, they also have a Hojicha (roasted green tea) latte and an Azuki (sweet red bean) latte on their menu. If you are keen on a quick meal with your latte, the Cheese Curry Toast was fluffy and flavorful However, the ratio of toast to toppings was off, and there was too much bread for the amount of toppings. While it was a good toast to try once, I wouldn’t go out of my way for it again.

Last but not least was Nana's Green Tea, a newly-opened café in the heart of Koreatown. The concept for this place is “modern teahouse,” encouraging customers to take

a pause from their busy schedules and relax in a zen environment while having a cup of tea. The café specializes in green tea and Japanese desserts delivered in an innovative and aesthetic fashion This was very apparent with the minimalistic yet “electric” design of the café, with multiple, quirky light fixtures lining the walls. The space itself was inviting and had many open seats for customers to enjoy (although they tend to fill up quickly).

“The café specializes in green tea and Japanese desserts delivered in an innovative and aesthetic fashion.”

Nana’s Green Tea

“It was matcha heaven, and the highlight was the parfaits, a delectable sight of layered, soft serve ice cream, mochi, and cereal, served in a tall glass.”

Nana’s Green Tea had the usual lattes, but also many additional ‘matcha’ items, including parfaits, soft-serve, pastries, cakes, and frappes. It was matcha heaven, and the highlight was the parfaits––a delectable sight of layered, soft serve ice cream, mochi, and cereal, served in a tall glass We ordered the Matcha Mochi Parfait and the Hojicha Mochi Parfait to compare the two flavors. Though we also wanted to try the popular frappes or matcha roll cake, they were unfortunately out of these items when we visited. The two parfaits were refreshing, tasty, and very shareable. The mochi topping was soft and pillowy, and the ice cream had an excellent matcha and hojicha flavor. We couldn't decide which parfait we liked

more, as they were both very true to their respective flavors. The pudding and bean paste additions also contrasted nicely with the crunch of the cereal and the chewy texture of the mochi. There was a tad too much cereal in the parfait, we thought, as the taste of the sweetened corn flakes overpowered the ice cream at times and made it hard to reach the jelly at the bottom of the glass. Overall, the parfaits were a satisfying sweet treat and definitely worth the trip (and the line)!

Nana’s Green Tea

How do you like the

(a Boston Food Diary)

By Clara Davies

This spring break, while many of my friends flew South, I traveled North––a trusty bus taking me up to Boston, where my parents met me for a weekend of history, walking, and, most importantly, food.

Our first morning in Boston required a hearty breakfast, and we decided to visit the café with a location on every block in Boston––Tatte Bakery. This renowned establishment can be described in mocking terms as hipster and in serious terms as “a bit French.” We all ordered their savory French toast and pots of English breakfast tea

The French toast was thick and garlicky, piled high with runny, orange fried eggs and bacon

The rich, salty, sesamesprinkled bread was cut through with a side of tartly dressed salad. So began my parents’ weekend-long love affair with Tatte Bakery. No longer satisfied with coffee from the

“No longer satisfied with coffee from the hotel café, my dad would brave the blustery conditions of the Boston morning to seek out Tatte’s whitetiled walls and bearded baristas.”

hotel café, my dad would brave the blustery conditions of the Boston morning to seek out Tatte’s white-tiled walls and bearded baristas On our final morning, he returned with more than just coffee. The object of our desire each time we visited had been a certain pastry––the iconic “Morning Bun.” It eluded us at every turn. One morning we had brunch plans, and couldn’t risk filling up. One afternoon we discovered that you cannot in fact get a “Morning” Bun when it is no longer morning. But finally, my dad successfully procured some––flaky, buttery croissant dough rolled into sizable buns and then dipped generously in cinnamon sugar We ate them sitting up in bed. They were glorious.

Of course, it wouldn’t be a trip to Boston without seafood. As the historic Freedom Trail taught me, the whole of Boston

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city was once surrounded by water, with only one small strip of road connecting it with the mainland, and to this day it retains its reputation as one of the best places on the East Coast for fish and seafood. In particular, we tried Summer Shack, a nautically-themed restaurant tucked away near Fenway Park.

“Ingeniously they were served on top of the fries, so these too were steeped in the flavor of the garlic.”

I walked away from my first taste of an oyster feeling brave and very grown up but reluctant to repeat it, so I shan’t comment on the quality of the oysters, but all of the (cooked) seafood was delicious. I ordered the grilled shrimp, and about a hundred of them arrived speared on a skewer. They were fat and juicy, dripping with intensely garlicky butter. Ingeniously they were served on top of the fries, so these too were steeped in the flavor of the garlic. My mum spoke highly of the lobster roll, a Boston classic, and my dad ordered the crab legs, which he industriously set to cracking He finished fifteen minutes after us a very happy man.

On our final night, I had made a reservation to eat at the South End location of Barcelona Wine Bar, a happening wine-andtapas restaurant that really drew a crowd, even on a Sunday night. It was packed enough that several groups milled around the entrance waiting for tables, and we too were asked to wait a while for our table by a slightly shirty maıtre D The

food more than made up for it. We stuck with their extensive tapas menu and were not disappointed. The highlights included a near-perfect patatas bravas – small, crispy roast potatoes piled up with smoky tomato sauce and garlic aioli –as well as a charred, lemony grilled chicken thigh Even the spinach and chickpea cazuela, ordered to convince ourselves we were healthy, was aromatic and creamy. For me, though, the star of the show was the chorizo with figs in a sticky balsamic sauce, sweet and sour and deeply spiced in a way that tasted almost festive. Strict rationing was implemented to divide the small dish equally between the three of us.

All in all, Boston more than delivered with its culinary offerings We enjoyed a delicious berry waffle and mimosas at 75 Chestnut, which was decorated with movie memorabilia in honour of the Oscars that evening. We also generously sampled Boston’s liquid wares, with a fun and extremely good value tour and tasting at Harpoon Brewery, whose beers are available in New York as well. Wandering on foot around the very frosty city, we worked up an avid appetite each day – all the better to eat our way around Boston

La Crème de Crèm

Seven Authentic Crème Brûlée Spots

Next Time You’re in Paris

By Emani Fung

If there was one thing that attracted me to studying abroad in Paris, it was French cuisine Sure, practicing French and immersing myself in a new city seemed exciting, but mostly, I was in it for the food. This is probably unsurprising. The French take extreme pride in their culinary heritage (and they are extremely vocal about it, too). But once I made my way through about a dozen boulangeries and brasseries, I began to understand why.

From the croissant to the entrecôte, French cuisine is marked by a delicate balance of flavors and textures, plus about a metric ton of dairy. Crème brûlée encapsulates these qualities. In classic French culinary fashion, the dish is deceptively simple. One of the few confections that requires handiness with a blowtorch, crème brûlée (literally, “burnt cream”) relies on the fundamental contrast between cool, creamy custard and the warm crunch of justcaramelized sugar. To achieve the right balance, the patissier must be wellequipped with dedication, sensitivity, and confidence around open flames. Can you imagine anything more French?

With recipes dating back to 1691, crème brûlée is no stranger to the international culinary scene However, before my study abroad, I had a sneaking suspicion that the kind of crème brûlée I’d been used to eating in New York would slightly differ from what I’d find on Parisian dessert menus. Once I arrived in Paris, I resolved to try as much crème brûlée as I could, prioritizing authentic local hotspots and hidden gems off the beaten tourist track. But of course, it’d be selfish of me not to share. So whether you plan on studying in Paris, are fighting cravings for a sweet treat, or looking to pass the time in between seasons of Emily in Paris, this guide is for you.

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ChezAndré

12 Rue Marbeuf

Since 1936, Chez André has been welcoming hungry Parisians with Art Deco decor and a menu reminiscent of traditional homestyle cooking. In France, this means frog legs, leg of lamb, and of course, crème brûlée. Located in the luxurious Triangle d'Or neighborhood by the Champs Élysées, the walls of Chez André are adorned with autographed photos of famous guests ranging from Sophia Loren to Yves Saint Laurent. The bistro is beloved for their pairing of 1930s nostalgia with a dinner menu that feels authentic, hearty, and full of inviting flavors. Their crème brûlée offers just the right touch of delicate sweetness to round out what is sure to be a wholesome and fulfilling meal

MaisonSauvage

5 Rue de Buci

A popular brunch location for trendy young Parisians, Maison Sauvage is known for their Instagrammable meals and rustic ambience But less known is their crème brûlée, which rounds out their extensive dessert selection Light and airy, this dish has all the hallmarks of a traditional crème brûlée, but garnished with a sprig of rosemary for an unexpected earthy flavor.

L‘Impérial

240 Rue de Rivoli

L’Impérial is a restaurant, tea room, and cocktail bar conveniently located at the foot of the Jardin des Tuileries. Situated on a street known for its shopping, their elegant atmosphere provides the perfect respite from the bustle of city life. Treat yourself to their crème brûlée, which is doubly rich in heavy cream and caramelized sugar and pairs wonderfully with their Viennese hot chocolate Plus, they’re located only a couple of blocks away from the tearoom and tourist hotspot Angelina Paris, making

L’Impérial a great Plan B for dessertlovers with little patience for long lines.

8 Place du Trocadéro

Allow me to indulge your inner tourist for a second: no trip to Paris would be complete without at least one viewing of the Eiffel Tower If you want to get away from the crowds swarming the Champ de Mars while maintaining your direct view of the Eiffel Tower, then Café du Trocadéro is your best bet. Directly across the street from the café, the Trocadéro offers an elevated, open space with a prime view of the Eiffel Tower on the other side of the Seine. This conveniently-located café also provides authentic French cuisine for tourists and locals alike looking to treat themselves to a nice meal with a view. Their vanilla crème brûlée is a staple, with a caramelized coating that leaves a satisfying crunch before melting on your tongue

Bô-ZincCafé

While you’re still in the 16th arrondissement, head over to Bô-Zinc Café, a busy neighborhood bistro with a vibrant atmosphere and a classic menu. A typical brasserie, Bô-Zinc offers guests a taste of daily Parisian life. For just over €20, you can get a generously-portioned main course and a crème brûlée to wash it down This crème brûlée does its name justice, with the slight bitterness of the burnt sugar balancing the sweetness of the creamy base.

L‘Escurial

Nestled in the lively neighborhood of Le Marais, L’Escurial immerses diners in one of Paris’ trendiest and most fashionable neighborhoods. They’re also conveniently located only a stone’s throw away from Place des Vosges, a park known for being the oldest square in Paris and housing the home of Les Misérables author Victor Hugo. The outdoor terrace at L’Escurial is the prime venue for people-watching (a favorite Parisian pastime), and their sweetly satisfying crème brûlée is the perfect accompaniment for any sunny lunch excursion.

29 Rue de Turenne

59 Avenue Mozart

LePetitl’Or

29 Rue de Turenne

At once modern and traditional, Le Petit L’Or provides a diverse array of dishes, reliable service, and a warm, intimate atmosphere. Their dinner menu refreshes well-known French recipes with a modern flair, and their dessert menu is no exception. If you feel like playing with fire (literally), try their vanilla crème brûlée This dish is served in a dramatic flambé presentation, with the blazing sugar still hot against the cool cream once it reaches your tongue This hot-and-cold combo is one of the qualities I’ve come to love most about crème brûlée, one of the qualities I’ve come to love most about the French, and, ultimately, one of the qualities I’ve come to love most about Paris.

4 Cocktails to Celebrate Spring

By Alex Crow

The Desert Bird

This cocktail is a balance of sweet and bitter flavors. Originating in Texas, it is certain to be refreshing on a hot summer day.

Yields one serving

Ingredients and Tools

1½ oz tequila

¾ oz pineapple gum syrup

½ oz Campari

½ oz lime juice

A pinch of salt

1 sprig of mint

A cocktail shaker

Directions

1.

Shake the tequila, pineapple gum syrup, Campari, lime juice and salt together in a cocktail shaker.

2.

Strain the mixture over ice and garnish with a sprig of mint.

Jam Jar

This iconic drink is a staple on the menu at Jacob’s Pickles in New York City. Strawberries are the first fruit to ripen in the spring, which makes this beverage the perfect way to celebrate the changing season!

Ingredients and Tools

1 part homemade strawberry infused gin

Two pounds of strawberries

Two cups gins

3 parts lemonade

Directions

For strawberry-infused gin, dice the strawberries and add them to two cups of gin. Let the mixture sit in a covered container for at least two hours, but up to two days. 1.

2.

To assemble the drink, fill a mason jar (or any glass) with ice. Add the strawberryinfused gin and top with lemonade.

White Wine Spritzer

This bubbly thirst quencher is light, refreshing, and so simple to make. The fruity ice cubes add a colorful aesthetic and a taste that perfectly fits spring.

Yields two servings

Ingredients and Tools

1½ cups cold white wine

½ cup sparkling water

Lemon slices and fresh mint sprig for garnish

Fruity ice cubes

Strawberries

Blackberries

Water

An ice tray

Directions

1.

For the fruity ice cubes, place strawberries and blackberries into ice cube trays with water and freeze for at least 12 hours.

2.

To assemble the spritzer, divide the ice cubes into two glasses, and pour equal amounts of white wine into both Then, top both glasses evenly with sparkling water Add lemon slices and mint sprigs on top to finish

Raspberry Mojito

A spring twist on a classic cocktail, the raspberries in this drink give it a pop of color and add a sweet taste to contrast the original minty flavor!

Yields two servings

Ingredients and Tools

½ cup raspberry puree

¼ cup fresh mint leaves

1 lime, sliced in wedges

4 oz white rum

4 oz chilled club soda

Raspberry puree

½ cup raspberries

1½ cups water

¾ cup sugar

A pinch of salt

Ice cubes

A saucepan

A blender

A muddler

Directions

1.

For the raspberry puree, add the raspberries, water, sugar, and salt to a small saucepan and cook for 3-5 minutes until thickened. Add the mixture to a blender and puree until smooth.

2.

To make the mojito, use a muddler to mash mint and lime wedges together at the bottom of a glass. If you don’t own a muddler, one alternative is to use the back of a spoon. Then add ice cubes, the raspberry puree, rum, and club soda. Stir to combine and enjoy.

Image: https://food52.com/recipes/77632-the-desert-bird-cocktail; https://runnowpizzalater.com/jacobspickle-jam-jars/; https://www thepioneerwoman com/food-cooking/recipes/a39475472/white-winespritzer-recipe/; https://bremerswineandliquor com/raspberry-mojito/

Spots To Supplement Your

Downtown Downtown Bakery Crawl Bakery Crawl

By Ariana Eftimiu

One cold Saturday in February, my friend Lucy and I committed to visiting a number of downtown bakeries we’d had on our respective must-visit lists all in one go This decision came, in part, as the spots seemed to be near one another and in part that we found ourselves leaving campus less and less often as the months grew colder and midterms drew closer. Staying tucked away in our dorms during the winter was an unfortunate prophecy we did not want to fulfill, and we felt compelled to deliberately plan ahead and organize exploratory outings off campus.

The idea of a bakery crawl, then, was both sweet (in many senses of the word) and forward-thinking, and ended up being a day we would both remember––especially as we gained a bit of TikTok fame for documenting the trip and earned some onlooking laughter from patrons as we diligently reviewed various treats.

Let me take you along on the journey.

Stop 1: Smør Bakery

Lucy and I arrived at Smør and were greeted by an orange and brown choppy block letter sign, entering to find a small space minimalist in design, adorned with the occasional sage plant to match the menu on the wall. We were drawn to this place because of the Scandinavian baked goods, equal parts enamored with the options for sweet and savory rolls and the various breads The East 12th Street location was a bit cramped, although we managed to grab a two-seater in the corner. The space included a

2.La Cabra

1.Smør Bakery

small collection of kitchen goods, from package-conscious oils to tins of mackerel, which took up a lot of the indoor seating capability However, there was also plenty of space to sit outside, making the warmer seasons a great time to visit. The door laid open even as a cold breeze blew through, and the location lacked a restroom, although it made up for it with the impeccable taste in music displayed over the speakers.

As two avid enjoyers of a warm, gooey cardamom bun, Lucy and I were determined to see if Smør

Bakery’s lived up to its hype––and it definitely did. Owners Sebastian Perez and Sebastian Bangsgaard also run a neighboring restaurant with the same name, which we hope to visit almost solely because of the awe we experienced trying their sticky, soft, seasoned cardamom bun. The dough was criminally soft and freshly warm, with a gooey filling and not a hint of dryness. The cardamom flavor was bright and commanding, bringing an excellent texture and flavor profile to the entire pastry. We ordered lattes to pair with the

“Staying tucked away in our dorms during the winter was an unfortunate prophecy we did not want to fulfill, and we felt compelled to deliberately plan ahead and organize exploratory outings off campus.”

3.From Lucie

“The cardamom flavor was bright and commanding, bringing an excellent texture and flavor profile to the entire pastry.”

dessert, which boasted a cardamom flavor of their own (although they were on the pricey side). Above all, the sweets are fragrant, enough to the point I have no doubt I’ll be making an expeditious return.

Stop 2: La Cabra (East Village)

La Cabra, with stores in Denmark, Dubai, and Bangkok, first took root in the city with its East Village location. Also famous for cardamom buns, we were eager to see if they deserved all the acclaim;

I had recently frequented the West Village location and was prepared to compare the two The EV location was far less impressive, with minimal seating and a stoic atmosphere to the space––very modern, with minimalist grays and blues. In the WV location, the café offered unique pitchers of teas and floral drip coffees. The experience was much more impersonal at the EV spot, mostly due to the crowds and less space to sit and enjoy. The line to get in was out the door, and it took about twenty minutes to make it to the counter, only to be a bit

disappointed. Specifically, we were let down by our pan suisse au chocolat (a brioche dough filled with pastry cream), even though the pastries at La Cabra are generally worthy of praise Their cardamom buns emit a stunning scent of eucalyptus, the various fruit danishes are excellent, and their sweet buns are worth trying thousands of times.

Stop 3: From Lucie

We absolutely adored From Lucie, although it was difficult to tell if this was because of the taste of the cakes themselves or the lovely way they were decorated––topped with aging small roses, crystallized fruit, and globs of sweet, colorful jam to match. The shop normally has a long line, but we were lucky to catch them at a time when they weren’t busy. Several online reviewers have praised their treats for its outer appearance, but said that the cakes themselves are dry Regardless, we deemed the spot one we must return to, and I’ve attended several picnics in which their mini cakes (and sea salt chocolate chip cookie) were the stars of the show.

We ordered their vanilla cake with blackberry jam and earl gray frosting, enraptured by the descriptions of the small torts as well as how meticulously put together they appeared.

Overall, Lucy and I gave them a six out of ten, largely because the flavors themselves were more nondescript, and it was difficult to tell if they worked well with one another The layers to the cake were chunky, and the flavor profiles were a bit lost on us Still, it would be worth trying a few different types of cakes to find out if this is a broader pattern.

The atmosphere, a small holein-the-wall-esque shop on East 10th street, was delightful; the workers were cheerful, not minding our assorted cooing at how stunning the treats looked or our joyous delight at the red patchwork tablecloth. The walls are adorned with pastel paintings, and there are a few small tables outside for when the sun is ready to soundtrack an upbeat chatter Owner Lucy Franc de Ferriere, originally from the French countryside, shared that the decor was inspired by her family and friends.

Fin

All in all, we returned to campus that day with grins on our faces and have since become regular downtown café-goers, surpassing our initial expectations of exploration beyond the Columbia bubble. Between the serendipitous snacking, we were also able to visit a photobooth, a few quaint stationary stores, and look at collections of crystals. Being able to visit multiple of our bucket list spots at once, as well as play “critic” together, was an experience I’d definitely recommend. As flowers begin to bloom, decorating streets with multicolor tulips, and small birds poke around for scraps, head downtown with a friend (or two, or three, or twenty) and visit all of the bakeries you have locked away to rot on your social media platforms. The productive euphoria you will feel parallels that of submitting a final paper from Butler.

gic Best men

By Arpita Iyer

week in New York a rainy one, and I xactly what I was ing to combat the oomy weather––a hot bowl of ramen ss. As a long-time an, I ventured to a amen spots before ots of restaurants re highly reviewed eir meat-centered only offered bland n options or none hus, I set out on a on to try as many oints as I could to atless ramen that truly lives up

wer East Side

ee of which have men Ishida truly nu features three

thoughtfully crafted and unique plant-based ramen options––a Shoyu Ramen, a Miso Ramen, and a Spicy Mushroom Ramen All three have a different broth base and flavor profile The Shoyu is perfect for those who enjoy a lighter broth, with hearty veggie toppings and soft-boiled eggs available upon request. The Miso can be made mild or spicy and has an addictive umami flavor. The Spicy Mushroom, however, is by far my personal favorite and a must-order. With a mushroom and tofu mince that mimics its traditional meaty counterpart, the ramen is a satisfyingly hearty, filling, and comforting meal. The broth is creamy with a sesame and mushroom aroma, finished off with just the right kick of chili oil. Whether you’re a seasoned ramen connoisseur or a newbie who wants to try a variety of well-crafted bowls, Ramen Ishida is definitely the establishment to visit.

n Ishida st Variety

Momofuku Noodle Bar

The Best Indulgent Broth

East Village & Midtown

With perhaps the richest vegetarian broth in the city, Momofuku’s mushroom ramen is absolutely delicious. Since its inception in 2004, Momofuku has a rotating offering of noodles and generally always has one vegetarian ramen option on their menu. Their current mushroom ramen has an earthy, deep broth flavored with miso and topped with umami mushrooms and an assortment of greens. The pea shoots and optional bok choy addition balance the savory broth with brightness and a fresh crunch. The noodles themselves are some of the best I’ve ever had––cooked al-dente and perfect for slurping––and meld well with the broth, absorbing all that flavor. The soup, noodles, and toppings are well-proportioned, allowing for a tantalizing combination of the three in every bite. An extra side of their toasted chili oil gives the entire meal a full ten out of ten from me and makes this ramen an absolute must-try in the city. Here’s a tip for your first visit––order the meatless roasted shiitake buns as a perfect appetizer to your vegetarian bowl.

Ichiran Ramen The Best Light Broth

(& Best for Solo Diners)

Times Sq & Midtown (& East Williamsburg)

Ichiran Ramen rose to fame in Tokyo, Japan and has since opened three locations in New York. The restaurant is always bustling and offers the perfect haven for solo diners due to its private booth-style seating with dividers (that can be risen if you’re with a friend), separating you from other diners and even the waitstaff! You first select your ramen and customizations on a paper menu, open the divider and hand your menu to the servers on the other side. Once your ramen is ready, the divider is opened once again and a piping hot bowl is presented to you. A perfect pick for introverts or those of us who don’t want any distractions from the savory goodness before them. The shop used to only offer one type of ramen––a classic (but meaty) Tonkotsu––but has recently expanded to include a second, dashi-based vegetarian broth with the same customization options. Unlike some other light meatless broths I’ve tried, this one is bursting with flavor from the first sip The broth, while light, is insanely aromatic and velvety, pairing perfectly with the thin noodles and simple toppings Customers can customize the amount of each topping (scallions, garlic, vinegar, and spice) as well as pick their desired consistency of noodle My favorite customization? Two cloves of garlic, semihard noodles, and extra scallions. Happy slurping!

chocolate chip co 787 Cafe

As a newcomer to NYC, I am on the quest to find the best coffee shops the city has to offer. I explore both the indie and the ultra trendy, all while helping busy Columbia students find the best bang for their buck Rating

Study-ability 6.5

Coffee 9 Ambiance 7 Overal 22.5

A visit to Los Tacos No. 1 for lunch had effectively conquered me and my friend’s cravings for good tacos and left me in lower Manhattan around 14th Street, somewhere between Chelsea and Greenwich Village I had time to kill before my evening class and naturally was in the mood to camp out in a café, preferably one located in the West Village. The café of choice was 787 Coffee, a coffee chain based out of Puerto Rico with quite a few locations in the city––one being on 15th street and claiming an impressive 4.8 star review on Google Maps from 576 reviews.

787 Coffee had been on my bucket list for a while because of its consistently high reviews, sincere dedication to coffee, and strangely enough, their famous chocolate chip cookie. They offer several locations, each appearing as a cute hole-in-thewall café with an intimate ‘hippie’-like atmosphere. This one was no different. I visited around 2 p.m. and while it was relatively busy, I was able to claim a table.

The shop was quite small, and I was aware that I may not have found seating had I come at another time There were

roughly five or six tables, a variety of comfy arm chairs, and a wooden bench that ran along the side of the café to seat more people. The circular tables offered the perfect amount of space for a laptop or book, your drink of choice, and a snack. The lighting was dim but added to the ‘homey’ vibe, and the entrance to the coffee shop had stylistic glass paneling looking out to the streets of the city suburbs. There was free wifi available, and the other guests were either working away on their laptop, engaging in conversation, or silently reading books. The door opened

By Ria Basu

frequently as people came in, ordered, and left, and a level of quiet chatter consistently permeated the space.

I ordered a latte with oat milk––a classic. The barista, Barlais, suggested the special espresso beans that were infused with both cinnamon and dark chocolate notes since I had mentioned that I wasn’t a fan of sweet coffee. The drink menu listed a number of additional specialty drinks that were largely inspired by the South American Continent including the Horchata Latte, the Mazapan Latte, and the Tres Leches Latte.

okie, with your coffee?

“I had time to kill before my evening class and naturally was in the mood to camp out in a café, preferably one located in the West Village.”

Barlais was very friendly and inquired about each customer’s own coffee tastes before recommending and tweaking lattes to suit individual preferences. 787 was proving to be a local favorite. My personal latte tasted of high-quality coffee with smooth undertones of nuttiness and dark chocolate, just as Barlais had promised As for their renowned chocolate chip cookie, I understood the ‘best cookie in NYC’ claim upon taking my first bite. It was phenomenal––very large and crispy on the outside but gooey in the middle. The three

“The lighting was dim but added to the ‘homey’ vibe, and the entrance to the coffee shop had stylistic glass paneling looking out to the streets of the city suburbs.”

different kinds of chocolate they used were warm and distinct in flavor, and the cookie itself was perfectly buttery and sweet. It is now threatening the pastry as the traditional coffee pairing for me.

I did notice that the café’s iced drinks were served in a thick standing up reusable plastic bag This is a reference to how local shops in South America often give cold drinks in a bag with a straw as plastic cups can be expensive. 787 Coffee claims that this packaging choice––the ‘787 sustainable iced latte pouch’––is a commitment to ‘going green’ since the pouch is reusable and can even be repurposed to hold jewelry. While I applaud this effort in sustainability, I did notice a few reviews from dissatisfied customers saying that “787 Coffee could do better than bagged iced coffee ”

Overall, I enjoyed 787 Coffee immensely and would strongly recommend it for finishing homework readings, writing papers, or catching up with friends. Admittedly, the space is small and not exactly quiet, and beyond their cookies, empanadas, and a few other small desserts, there isn’t a wide selection of pastries or brunch items for a full meal. However, their coffee is excellent and if you enjoy the small-café atmosphere and vibe, 787 Coffee should be added to your list!

“As for their renowned chocolate chip cookie, I understood the ‘best cookie in NYC’ claim upon taking my first bite ”

Backstage at Breads Bakery

By Cecelia Fatta

My nerves were high as I rode the Q train to the East Side of Manhattan. The sky-high escalator at the 72nd Street station made me dizzy, and I did not dare to look down. Job interviews are always scary, but luckily, this one was for a position I had already accepted––a fellowship at Breads Bakery through the Gourmand club at Columbia! The managers simply wanted to meet me before I started working there. Even so, I still wanted to represent Columbia well and was nervous to meet the hiring manager. However, as soon as I walked into the bakery, taking in the scent of fresh bread and the buzz of morning customers, all my worries inadvertently melted away. I was told what my weekly duties would entail over a chocolate

croissant and mug of hot chocolate. I cannot think of a better way to start a new job! I had not even started working yet, and I already felt like a valued member of the team. My nerves continued to fade as I grew excited at the idea of working in a bakery for the semester

I had already participated in several great Gourmand events in the past, so I was excited to apply for one of their restaurant fellowships. When I was younger, I wanted to become a pastry chef, but my passions have now migrated to the sensory and food science realm. Still, working in a bakery was a dream of mine, so I listed Breads Bakery as my top choice location for the fellowship. In my application, I wrote about

going to see Olivia Rodrigo on the Today Show last autumn. How is a celebrity singer related to baking? We got to the Today Show at the crack of dawn, and the line was conveniently right

“Taking in the scent of fresh bread and the buzz of morning customers, all my worries inadvertently melted away. ”

outside the Breads Bakery at Rockefeller Center. Watching the bakers working away so early in the morning reminded me of my childhood aspirations. When my parents visited New York during winter break, we visited that same Breads Bakery on our way to see the Rockefeller tree, and we all agreed that their pain au chocolat was the best we’d ever had.

Flash forward to almost two months later, and I have definitely gotten into the groove at their Upper East Side location. Every weekend morning at 9 a.m., I hop on the M4 bus, which takes a scenic route along the edge of Central Park. I get off at East 72nd and walk a few more avenues, finally making it to the alreadybustling bakery Some of my coworkers are already there, y as 4 a m to e bread for the

hand, clock in at me of 10 a.m. and ush of brunch fellowship is nch, which is the Breads Upper on. My mentor, a great teacher, w to best fulfill rform basic tasks ery Many of this s products were e, such as labneh, so I have enjoyed trying new foods.

Shakshuka is a main dish on the brunch boards––two eggs cooked into its tomato-garlic sauce until they’re only slightly runny. Other elements of the board include lox, hummus, challah, feta, and pickled vegetables.

When there are lulls in our brunch orders, Najid and I work on other items like focaccia, the soup of the day, and finishing up the baking. My arms and legs have definitely grown stronger due to the heavy lifting and running around. Lifting massive bags of sugar or gallons of boiling milk isn’t for the faint of heart, and my limbs definitely needed some time to get used to it. Cleanliness is critical, with counter wipedowns happening after each task. I have had my fair share of spills as well, from shaky arms to a not-quitefastened lid I never felt like I was on “The Bear,” though (the HBO show about a stressed chef in a toxic work environment)––the managers are very kind and encouraging, pitching in and lending a hand whenever one is needed. I quickly learned why saying “corner” and “behind” around the kitchen is so crucial––you definitely don’t want to run into someone with a sharp knife or a heavy rack!

Breads Bakery is almost always packed, people and laughter filling every table When the brunch shift ends and we have cleaned everything up, I clock out, grabbing a hot chocolate to

go along with the challah I often take from our leftover supply. Just a ten minute walk away is Central Park, full of benches that are perfect for a late afternoon lunch. My meal of choice is the tomato rice soup with a Gruyere cheese straw.

“We all agreed that their pain au chocolat was the best we’d ever had.”

I can’t thank Gourmand enough for such a wonderful opportunity. To organize paid internships around New York City in the food industry must have been challenging, and I feel so lucky to have secured one. Balancing this fellowship with my schoolwork has also been a struggle, but it has no doubt helped with my time management skills. This job has also been a nice way to break free from the “Columbia bubble” in Morningside Heights. I was able to explore parts of the city I would not normally have encountered, and my worries are always put into perspective by the vastness of the city It will definitely be bittersweet to leave Breads at the end of the semester, but I am so glad I got the chance to work there.

abcV

“vegetables, vibrations, and Vongerichten”

Stepping inside abcV, I was greeted by a light-filled space with a modern and minimalistic feel The predominantly white decor of the restaurant made for a clean aesthetic, while the mismatched chandeliers, sprinkles of bright colors, and casual seating brought a cozy atmosphere to the space. Sitting adjacent to their furniture store of the same name, abcV is one of three restaurants by JeanGeorges Vongerichten, a worldacclaimed chef. He founded abcV with the mission of using “plant-based, non-gmo, sustainable, artisanal and

organic ingredients” and achieves this purpose without compromising on “creativity and deliciousness ” The V in abcV stands for vegetables, vibrations, and Vongerichten. The focus is farm-to table dishes in which vegetables are the star of the show. While this may sound uninteresting to meat fans, the dishes are artfully crafted and use highquality meat substitutes that all kinds of audiences can enjoy.

Upon entering the restaurant, my friend and I were guided to the open bar while they

prepared our table The bar was chic, and the drinks were innovative The bartenders had a kind of self-awareness in their craft, as if they had cameras pointed at them from all angles. I ordered a matcha-coconut refresher, which was light and not too sweet. It tasted exactly like coconut water, but the matcha added a bit of subtle complexity that my palette welcomed. After being seated, our waiter recommended a few dishes to start off the evening, which included plates ranging from whole-roasted cauliflower with tahini and date syrup to

spinach spaghetti with preserved garlic and lemon

For appetizers, we ordered the shallot labneh dip and dosa with coconut yogurt, avocado, and sprouts. As a vegan who has never tried dairy labneh, I was pleasantly surprised by their cashew-based vegan labneh, which was full-bodied in flavor while maintaining an element of nutty creaminess. My omnivore friend, an enthusiast of dairy labneh, highly approved of this plant-based version as well. The labneh was accompanied by potato chips and wedges of raw

“The bartenders had a kind of self-awareness in their craft, as if they had cameras pointed at them from all angles.”

radish to dip, which added elements of crunch and texture

We also ordered the dosa as a starter. This was my first time trying the popular South Indian dish, and I was not disappointed. The crepe-like dosa was tender with crisp edges and contained the perfect amount of saltiness. Spreading the dairy-free coconut yogurt, avocado, and sprouts onto tornup pieces of dosa made for a complete experience, with the yogurt and avocado adding creaminess and the sprouts adding a fresh element that cut

through the richness Even my South Asian friend, who is quite familiar with dosa, gave a thumbs up to this spin on the traditional dish.

For our first entrée, we ordered the mushroom bolognese pasta. The noodles themselves, which are made in-house and wonderfully chewy, are a delight to the senses, but the bolognese’ sauce is what truly shines and makes this dish worth ordering. The mushrooms add texture and meatiness while the crushed up walnuts add a toasty nuttiness that elevates the

“The mushrooms add texture and meatiness while the crushed up walnuts add a toasty nuttiness that elevates the pasta.”

pasta Accompanying accents that come from the carrot paccheri, celery, and mint make for a vibrant, vegetable-forward riff on the originally meatcentered dish.

For our second entrée, we went with the murasaki yam, which consisted of a perfectly tender Japanese sweet potato complimented by a drizzle of rich and nutty black and white tahini and a squeeze of lime. The natural sweetness from the potato with the tartness from the lime and red pepper flakes and the creaminess of the tahini

“As for the pastry itself, the crispy crust and not-too-sweet, gelatinous apple layer struck the perfect balance between fresh and indulgent.”

made for a well-balanced and unique culinary experience

Finally, we ended with the apple tarte tatin with sorbet for dessert. The melt-in-yourmouth kataifi and coconut lemongrass sorbet was like an elevated, tropical vanilla ice cream that paired so well with the tarte tatin. As for the pastry itself, the crispy crust and nottoo-sweet, gelatinous apple layer struck the perfect balance between fresh and indulgent. Overall, my friend and I were both thoroughly impressed with our experience at abcV––from

their food and atmosphere to their dedication to sustainable, innovative plant-based cuisine If you are ever in need of a special-occasion restaurant for a dinner with friends, a family gathering, or a date night, I would highly recommend giving abcV a try!