Odin Cafe and Bar
514 King Street E
Odin is a Nordic-inspired cafe and bar that boasts a no-fuss menu of seriously good coffee. This is not a place where you will find a venti no-whip, no-foam vanilla latte with a shot of raspberry. The cafe boasts a generous selection of classic java beverages by day, and wine and beer by night. You will find yourself enjoying the drink in your hand as much as the crisp, white angles of its intricately designed interior. Pair their smooth-as-satin filtered coffee with their soothing aesthetics for the ultimate coffee-consuming experience. If you are a coffee aficionado, Odin is your godsend.
The Dirty Bird Chicken + Waffles
79 Kensington Avenue
Do you enjoy fried chicken? Do you enjoy waffles? Put them together and you have yourself a delectable marriage of flavours and textures that will give you an unprecedented sense of fulfillment and satisfaction. The neutral, industrial vibe of the restaurant appropriately compliments the deliciously fried grub, all served on shiny metal trays. You have a choice of ordering only their famous chicken and a side, but most come to this joint for “The ODB,” a piece of fried boneless dark meat chicken on top of a maple, buttered waffle. Other highlights include “The Dirty fries” and their waffle ice cream sandwiches. Dig in.
Bang Bang Ice Creamery
93 Ossington Avenue
Be ready for a wait! Since Bang Bang entered the Toronto food scene a few years back, the line has not shortened much in front of this Ossington staple. Made in-house, the bakery and ice cream production happens in the back. When you enter, you are greeted by a menu that spans the length of the shop’s back wall. At the front is a complete display of Bang Bang’s famous cookies (vegan included), ice cream puffs, and Hong Kong style waffles (a must try), but most come for the ice creamery’s renowned ice cream sandwiches. Time passes quick in line because you will be spending most of it deciding between the plethora of ice cream and cookie flavours. They even have a birthday cake flavoured cookie…need I say more?
The Rooster Coffee House
479 Broadview Avenue
The Rooster Coffee House is one of the homiest coffee houses in the city, rife with board games and familiar neighbourhood faces who treat the cafe as their second living room. The vintage suitcases and sleek bar stools gives off a cool but comfortable vibe. Besides the decor, Rooster also serves delicious coffee, including their own specialty roasts. From espressos to custom blends to one of the best hot chocolates in the city, this coffee house will satisfy anyone from the biggest coffee nut, to people stopping in from a break outside at the adjacent Riverdale Park. The park features rolling hills, soccer nets, and a breathtaking view of the Toronto skyline that accompanies frisbee games and casual picnics. Head over to the Riverdale neighbourhood, it will allow you to kill two birds with one stone.
Andy Warhol Exhibit
77 Bloor Street West
Canada’s largest Andy Warhol exhibition has landed in Toronto, smack-dab in the middle of one of the city’s most extravagant, Warhol-esque neighbourhoods: Yorkville. Entitled Andy Warhol Revisited: A Mirror for Today, the exhibit will run from July 1, 2015 to December 31, 2015. Curated by Los Angeles-based entrepreneur Ron Rivlin, who owns much of the over 120 original prints and paintings being displayed, the works include some of Warhol’s most famous pieces from the “Campbell’s Soup Cans”, “Marilyn Monroe” and “Elizabeth Taylor” series. Tickets are $10 for adults, $8 for seniors, and $5 for youth and students. Stop by for a great show by the legendary pop artist.
Harbourfront Movie Screenings
235 Queens Quay W
Toronto’s Harbourfront during the summer is abuzz with uproarious energy from the throngs of locals and visitors enjoying a nice day by the water. This stretch of Queens Quay West is one of the most popular spots in the city, rife with shops, restaurants, and cafes. During this time of year, Harbourfront is the location of choice for a variety of events and activities organized by the city, numerous organizations, and the Harbourfront Centre. One such event is free movie screenings every Wednesday evening. Named “Free Flicks,” this is Toronto’s only summer-long waterfront film series. Some films included in the line-up are Raising Arizona, Boy, and The Descendants. Check out their website for the full schedule and prepare yourself for a film viewing accompanied by a serene Lake Ontario at dusk.
“It became more than just a hot dog stand on campus,” said Jim Bontaine, owner of the McMaster Willy Dog stand and several other locations around Hamilton.
“To this day I still find it surreal to have become, well, an institution within an institution.”
This fall marks 12 years of the Willy Dog stand on campus, and with this milestone comes exciting news that Bontaine will be expanding his services into a fixed restaurant location in Westdale.
Every student and staff member at McMaster knows the iconic red and yellow cart located outside the Student Centre. The Willy Dog stand has always been open to provide delicious hot dogs and sausages to the McMaster community, whether it’s during a crazy and chaotic Welcome Week, after a brutally long night class, or simply during your lunch break when you need a mid-day pick me up.
The Willy Dog stand first opened in November of 2003 after a former McMaster hot dog vendor closed up shop.
“Right away we had a lot of business, but what I found out was [the vendors] that had been here before, everybody loved them… I knew right away that I had some big shoes to fill,” said Bontaine.
Bontaine has since filled those shoes, and has become a staple in the McMaster community. In the 12 years he’s been here, he has gone on to win the Best Hot Dog Vendor in North America in 2014, and came in second place in 2015. He has spent time taking part in charity events on campus, donating annually to bursary programs and Charity Ball fundraisers.
He initially got started after an old friend introduced him to the vendor business. “Willy Dog was started by a friend of mine who I grew up with. He had been involved with a few business ventures, and at one point he decided to start a hot dog cart. His name was Will, so he came up with Willy Dog,” said Bontaine.
"To this day I still find it surreal to have become, well, an institution within an institution."- Jim Bontaine, Owner, Willy Dog
“I was working elsewhere and helped him whenever I could as far as dealing with his business, setting up new franchises, going to franchise shows… He had been bugging me to get into it. I tried it a few times, I knew about the business… my boss at the time wouldn’t give me time off to try [vending], so I quit a sales job I had for five years and started this.”
Bontaine’s initial set-up involved a primary cart on Dundurn as well as working the bars late at night.
“When I started, business was great in the summer, but by the time October rolled around, I wasn’t earning enough to make a living.” In an effort to expand his business, Bontaine used his sales background to setup more shops and daytime locations throughout Hamilton. After doing this for 8 years, he opened his spot on campus.
Bontaine has always been involved in the food industry. As a teenager, he spent time working at his parents’ trailer park in Cayuga running the snack bar.
“Growing up with my parents owning a trailer park and running the snack bar, it was a sort of natural direction,” he said.
When Bontaine first setup shop on campus, it crossed his mind to open a storefront, but time constrictions already associated with running multiple stands made him put this on hold.
Twelve years later and Bontaine is now opening up that shop close to the intersection of King West and Paradise North in Westdale. The store will be called Great Tastes Only and will offer takeout and delivery items including fresh ground beef burgers, fresh cut fries, a variety of poutines, specialty sandwiches, salads and of course, willy dogs and sausages. The restaurant is predicted to open by the end of this coming July, and will also be setup to accept meal plans and student cards as a form of payment.
The new location will have a different moniker, but the name Willy Dog won’t be lost. The stand on campus will still be fully operating as well as a few other locations around the city. Bontaine’s friend who initially coined the name is no longer in touch with the new franchises, and Bontaine is ready to develop a style of his own.
“I’ve always loved the Pontiac GTO cars… since I was on the drag strip in Cayuga in my youth. I decided to try to see what I could come up with name-wise to use the GTO acronym, and that’s when I came up with ‘Great Tastes Only’.”
Bontaine is one of a few street vendors looking to setup a permanent home, with both Hamilton’s Gorilla Cheese and Southern Smoke looking at locations on Ottawa North. The food truck and stand industry can be a lucrative one, but with it comes a lot of red tape surrounding health and safety issues as well as challenges with cooking space and storage. Brick and mortar shops allow vendors to create a more diverse menu with more freedom.
Bontaine has run a catering business out of Hamilton for the last few years, and has a loyal following not just from there, but from his many stands as well. He is currently in the process of hiring a chef to help make his dreams a reality, and would also like to develop a food truck that he has already purchased.
It’s been a busy 20 years running the Willy Dog stands, and Bontaine hopes that the new restaurant as well as some new staff members will help lighten the load and change his style of work.
“I have Scott coming on board who is going to look after the Mac location. It needs more than I’m going to be able to give anymore because of the expansion, and I don’t want to lose that personal touch,” he said.
Scott Bennett will be overseeing the cart. He has always had a passion for street vending and a daughter who recently graduated from Mac has made him well acquainted with our campus community.
“Almost every occasion I’ve been working—Canada day, Victoria day, you name it, I’ve been working, and it’s taken me away from my family. Especially now that I have grandchildren it’s all about trying to oversee it now and spend more time with my family,” said Bontaine.
Playing more of a management role, Bontaine is ready to take on a different approach to vending. Westdale will be his new main location, but McMaster will always be part of his business.
“I owe the success on campus to the support I’ve had over the years. I enjoy the interaction with students and faculty, it’s something that I think is a great privilege.”
Despite being a relative newcomer to Hamilton’s restaurant scene, The Burnt Tongue has already had remarkable success. Located between Cannon and James, owners Leo Tsangarakis and Dan Robinson hit the ground running when their doors opened in the midst of a 2013 Super Crawl. Since then, their restaurant has been featured on The Huffington Post, the Food Network, and topped a number of Hamilton “must eat here” lists.
Every stop at the Burnt Tongue has yet to disappoint. From butternut squash, spicy chipotle, dhal, or Finnish split pea and apple, the list of soups offered goes on. Better still, each of the soups can be paired off beautifully with daily sandwiches and salads during the summer, or with classic burgers, fries, and grilled cheese. They even provide Rudy’s Pallettas and ice cream if you’re in the need of a refreshing dessert.
While some of these sides are certainly good enough to stand on their own, the soups at The Burnt Tongue always take centre stage through an ever-changing daily menu. In its first year of business alone, the Burnt Tongue has offered more than 600 soups, each posted on their signature chalkboard menu, displayed across their Instagram, Facebook and Twitter, everyday at 11:30.
After talking soup, small business, and social media with co-owner Leo Tsangarakis, it’s easy to see why The Burnt Tongue is such a success. By mixing culinary talent with smart business and design decisions, Tsangarakis has made The Burnt Tongue Hamilton’s latest foodie staple.
Leo stresses that his restaurant was created to be accessible to everyone, in terms of both the food and the aesthetic.
“People relate us to a kind of ‘barn-like’ [atmosphere]...to me that just ends up meaning comfortable, organic and rustic. I had a very clear vision of how I wanted to do that. The massive community board was a must down here. I wanted a whole wall dedicated to corkboard and just nothing but people putting their business cards or whatever because that’s just how James Street came to be, just from the community.”
Leo personally created the interior design some friends who helped to craft the industrial design-inspired touches, such as the hanging Mason jar light fixtures (a clever play off of the soup theme), concrete sinks in the bathroom, and the dedicated cork board wall. The nostalgic décor combined with friendly counter-service has allowed many diners to take ownership of the space and further spread the word.
“Every other day we have people bringing their friends and they’re showing them their place and that’s more then alright with us… you don’t really get that from dine-in restaurants. You could, but you’re left more alone at The Burnt Tongue. Yeah, we will check up on how your food is doing and we hope everything is alright, but the casual nature creates a bit more ownership for the consumer for sure.”
The daily menu updates on social media was conceptualized from the beginning, and Leo believes it contributed greatly to the restaurants early success. “I would definitely use the exact same format if I opened another restaurant.” The restaurateur has hinted to the possibility of opening a second location.
Clearly, people are paying attention, as “@theburnttongue” currently boasts 3,000 followers on Instagram and nearly 4,000 likes on Facebook.
While the Burnt Tongue’s dynamic daily menu and comfortable atmosphere no doubt contributed to the early success of the restaurant, it couldn’t have been pulled off if it wasn’t for the work of the stellar chefs behind every bowl.
Head chef and co-owner Dan, (or “the Tongue” as Leo put it), has a knack for consistently creating a large variety of flavours, each of which can satisfy even the most adamant “not-a-soup-guy” guys.
Dan and the kitchen team head to Westdale’s Fiddes Wholesale Produce early in the morning, take into account the weather forecast and other elements that influence customers’ cravings, and formulate the day’s menu. Certain fan favourites are always subject to make a reappearance based on request or simply how fast they sell. While vegetarian, vegan and gluten-free options are almost always a mainstay on the menu, the kitchen staff first and foremost commits to using fresh ingredients every single day.
While soup isn’t exactly synonymous with the summertime, The Burnt Tongue’s vast menu offerings and the quality of each and every bowl makes this place a must visit this season.
The positive reception is well deserved, and though he wouldn’t confirm or deny the whereabouts of the pending second location, Leo again and again expressed their excitement and gratitude for the continued interest and love that the city has given them as they approach the two year mark.
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By: Emma Little
New year, new you, right? It’s hard to keep the resolution of eating healthy with all the unhealthy choices on campus – especially when you’re hungry! These are some of the best healthy snack options that you can find on campus, or off.
Fruit
Apples and berries make a great snack early in the day. They contain natural sugars and fast acting carbs. These will boost your energy and allow your body to burn off the sugars throughout the day. Fruit is a great way to snack healthy because it’s filling, nutritious and contains antioxidants.
Where: You can find fruit all over campus! Apples are the most commonly sold fruit. Berries are harder to find depending on the season but can be found at grocery stores.
Hummus
Hummus is a tasty snack, especially when dipping vegetables or crackers. Hummus is made from chickpeas, and contains those good-for-you carbohydrates. This combination of fibers and proteins help you feel full for longer. This makes it the perfect snack to get you through those long days of class and studying!
Where: Summer Fresh makes the perfect snack packs that come in a few different flavours with flatbread crackers. Summer Fresh packs are sold in most food stores on campus.
Plain Greek Yogurt
Greek yogurt is packed with protein, low in carbohydrates, has approximately half the amount of sodium than regular yogurts and contributes to the recommended amount of calcium per day. Plain yogurt is better than pre-flavoured varieties because it has a lot less sugar. Mix in some fresh berries, nuts or honey for added flavour.
Where: While you can’t easily find plain Greek yogurt on campus, there are a few Greek yogurt flavours sold across campus, including at Union Market. If you want to be healthier, try buying plain Greek yogurt at a grocery store.
Almonds & Trail Mix
Almonds are a top super snack because they are high in protein, packed with fiber, healthy fats and vitamin E. It only takes a handful to help you feel full, and helps you maintain a healthy weight. They are also great for your heart! Don’t eat too many, a handful is roughly the perfect amount. Try to find plain, unsalted mixes without chocolate and added sugars, or make your own!
Where: Trail mix packages can be bought at most food stores on campus, though plain almonds are harder to find. If you want plain almonds and trail mix you can buy large bags at large grocery stores.
Protein Bars
Protein bars are great and easy to take on the go, but there are many good and bad protein bars out there! If you are having one as a snack, there some important nutritional facts you should check before buying. Protein bars should have less than 200 calories, at least four grams of fiber and the protein should be at least half the amount of the bars carbohydrates. There is a lot of different advice out there for protein bars, so do your research for buying.
Where: The best type of protein bar at Union Market is Power Bar Protein Plus. You can find even better protein bars, such as Quest bars, off campus.
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By: Alon Coret
I usually spend holiday dinners with my girlfriend and her family. And of course on such occasions it is important to create good impressions, as well as partake in the specially prepared meal. From my experience, however, this often involves the consumption of meat.
The awkward thing is, I am vegetarian.
Wait. Pause. Why did I think of this as an “awkward” situation? I mean yeah, sure, I may be that slightly annoying guest who does not partake in the central component of the meal. But at the same time, Sarah (my girlfriend) and I have been dating for three years, and her family is not the type to take offence to such trivialities. There must be something else at play, and it took me a while to understand what exactly it is.
After pondering the issue some more, I realized that refusing meat is not about dinner table etiquette so much as it is about gender roles – at least, from my perspective. I have often been told that I “eat like a girl.” Sadly, my liking of quinoa, soy milk, and multigrain cereal is not helping my case. On date nights with Sarah, waiters often confuse our meals: “no, no, no. The steak is for her; I ordered the butternut squash quiche.” Moreover, Sarah’s father formerly served in the Canadian army, towers a good two or three inches above me (and I am already 6’2”), and can probably knock me out with one small punch. He also loves football; I can’t even name two players. Therefore, my choice of dinnertime veggies is the cherry on top of a deficient-in-masculine-gender-stereotypes-yet-needs-to-impress-girlfriend’s-father cake.
So here comes yet another question: why is it that food is gendered in this way? What makes steak and beer “male” foods, and what exactly is “feminine” about fruity drinks and chocolate cravings? And why is it that women outnumber men in meat-free diets – 2:1 among vegetarians and 4:1 among vegans?
A quick Google search came up with an answer I expected: it’s all about evolution. Men, who were traditionally hunters, have grown to see meat as a valued prize. Women, on the other hand, were more involved in gathering roles (e.g. grains, fruits), and thus prefer sweet tastes to bitter ones (strawberry daiquiri, anyone?). Another explanation has to do with protein intake requirements, which are somewhat higher in men than women (and meat is an obvious protein source).
These conjectures left me frustrated. They evoked biological reductionism, and reinforced the notion that we are living 21st-century lives in the bodies of hunter-gatherers. And, of course, they gave backing to the gender stereotypes associated with food – men prize meat, women like sweets. So, then, what does a vegetarian man say to himself? “Yeah, evolution dictates that I should consume meat…but evolution is SO passé. I am, like, post-evolution.” No. And how does a woman who likes traditionally male foods and beverages (e.g. steak, beer) affirm her femininity when our food culture encourages her to eat a zero-percent fat probiotic yogurt?
These are some good questions to which I currently lack answers. But I think that being conscious of the sociocultural context of our foods can help us make choices that step beyond the constraints of evolution and gender. So, whether you choose Turkey or Vurkey, I would like to wish you a wonderful holiday season.
Photo Credit: Levon Biss
Order: The Hawaiian ($15.00)
I was skeptical about the deliciousness of pineapple on a burger; however, this one pleasantly surprised me. The sweet and sour flavour of the pineapple, on top of cheddar, bacon, and ranch, added another dimension to the burger. At times, the pineapple was a bit overwhelming if it was a bite without a lot of other toppings, but for the most part, this burger satisfied my craving. Honourary mention also goes to The Ship for the best fries on this list.
Order: Greek Burger ($9.00)
As one of the few food trucks at the homecoming expo, it’s understandable that the vendor was overwhelmed. That doesn’t really account for the one hour wait time and the lack of tomatoes on my mediocre burger. The bun had potential, but wasn’t toasted and was too big for the patty. The patty itself was too charred and on the tough side. The ingredients for a good burger were present, but the execution was subpar given how much time they had to prepare the burger.
Order: Cheeseburger with sauteed mushroom ($6.80)
Hidden in the corner of Westdale, this micro-diner offers the best bang for your buck. There’s something deeply satisfying about a well done traditional burger with a fresh classic bun. There weren’t enough sautéed mushrooms and the wait time was long considering my friends and I were the only people there. Though not the best burger by any means, the nice atmosphere and friendly cashier made the experience quite enjoyable.
Order: Chipotle & Cheddar ($14.00)
The gourmet burger bar features different kinds of meat with intricate chef-inspired toppings. The Chipotle & Cheddar is an angus beef burger stuffed with chipotle peppers and cheddar, and topped with Vindaloo mayo, Chipotle mustard, cucumber, sprouts & pea tenders. The Vindaloo gave the burger dimension, but ultimately, the beef wasn’t as good as it had been in my previous visits. Overall, the surprising combination of vegetables mixed with a little bit of a sweet-spicy tang to it made it worth the while.
Order: Hot Magma ($14.90)
Despite being a chain, The Works has the charm of a local staple. The Jackson Square location boasts a temporary menu, here until Oct. 5. The menu called “Get Stuff ’d” features a variety of stuffed burgers including “Hot Magma” with jalapeños, banana peppers, and chipotle stuffed inside a beef burger topped with cream cheese, banana peppers, green onions, sriracha mayo, and an onion ring. The spicy kick isn’t overwhelming and everything in this burger is just perfect.
Order: Double cheeseburger with double cheese ($8.50)
When Pinks opened last year, it quickly became a Mac staple due to its proximity to campus and
its diner vibe. While the burger was cooked well, with the cheese between the patties melted to gooey perfection, the burger overall lacked a punch. Pink sauce (thankfully not actually pink), is a nice touch, but its subtle flavour is easily overwhelmed if your burger also has toppings with strong flavours like jalapenos.
By: Alex Liu
A new eatery on Barton Street is taking a unique approach to the restaurant business. 541 Eatery & Exchange, a registered charity, offers no meal priced above $5.00 and is staffed by 80% volunteers.
The restaurant, which opened in June, also serves as a safe space where people can meet to connect with each other and the community.
“We’re more than an eatery,” said Michael Bowyer, co-founder of 541 Eatery & Exchange. “We’re an exchange of ideas to empower people in the neighborhood.”
In a neighborhood without many alternatives other than fast food, 541 is a refreshing and welcome change, with over 360 customers served per day.
It took Bowyer’s team six years of planning and work to transform the idea behind the social enterprise into a reality. The eatery and exchange is now a sustainable not-for-profit business, buoyed by their pay-it-forward button bank system. At 541, these buttons are a form of currency, each valued at $1, which can be purchased from the cashiers and used by those who cannot afford food or drink.
“I love the concept of the things that they do here. If I don’t have money I can come in and take up to four buttons and get myself something to eat. When I do have money, I like to be able to hand that in and donate,” said Phil, a local resident and regular customer of 541. “This has been an uplift for the neighborhood. I wish that there was a little bit of this everywhere.”
541, as a registered charity, is also using its space as well as the proceeds from food sales to hold educational initiatives for the community. 541 manager Miranda Crockett explained that a homework club, health classes for mothers, and financial planning workshops are currently being developed. All of these initiatives are open to the public, regardless of people’s background.
For their volunteers, many of whom are regular customers, 541 also offers resume-building opportunities, comprising of culinary, custodial, and hospitality skills training.
Bowyer and his team believe that what they have done at 541 is a reproducible model, which they will share and facilitate with others.
“Organizations are realizing that we can do a for-benefit business, and make it sustainable. It’s working.”
By: Olivia Monardo
Fall is finally upon us, and there is no better way to welcome it than with this seasonal spaghetti squash dish. Not only is this recipe quick, healthy, and delicious, but it is the perfect way to rid your fridge of any leftover vegetables that have been hanging out since your last trip to the grocery store.
TwelveEighty: 4.5/5
For the record, we did not give TwelveEighty the best review because it is also operated by the MSU. To be completely honest, we unanimously agree that most of the food served there is pretty shitty (especially the shawarma, don’t ever order the shawarma). But somehow, beneath all that pseudo ethnic food and genetically modified chicken, they produce a stellar poutine that doesn’t even use cheese curds! I don’t know how they do it.
The Phoenix: 3.5/5
Their recent change to less burnt potatoes really made a difference, and their poutine is exceptionally better than it was last year. Their pulled pork poutine still resembles excrements, but their gravy is bountiful and tasty.
La Piazza: 3/5
A reasonable option for meal card users, but take note: for some weird reason their cheese curds never melt…
Basilique: 3.5/5
Overall, not a bad choice. Not really what you would expect to order when walking into a Mediterranean restaurant, but their fries are fresh, their gravy homemade, and their portions generous.
Snooty Fox 4/5
Really generous with the curd and the gravy, this poutine hosts a nice balance of the dish’s three main elements. It is also HUGE (both a good and bad thing).
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West End 3/5
Sort of soggy, but mostly because they’re kind of slow with moving food from the kitchen to the table. A little skimpy with the curd, but definitely not a bad order.
Emerson Pub 2/5
Emerson Pub needs to follow in the footsteps of The Phoenix and ditch the weirdly burnt, day-old fry style they’ve got going on. Grimy fries is not helping to improve your cold and damp atmosphere.
Wimpy’s 3/5
Their dish is lacking in the gravy department, but their thick cut fries are still super filling. They also deliver in the wee hours of the morn’, so bonus points for that. Just remember, they only take cash.
Charred 3/5
Adding a hint of unique flavor, Charred serves their poutine with a douse of piri piri sauce. Not recommended for those who favour a more classic version of the pub fare, but definitely something unique to try.
The West Town 3.5/5
A really well-sized portion, West Town’s poutine is served with near wedge-like fries and a hearty dose of gravy and curd. An all-around favoruite.
Smoke’s 2.5/5
You have to be drunkenly stumbling through Hess to crave this poutine, especially seeing as their gravy is super salty and overloaded with peppercorns. Not everyone likes peppercorns, Smokes, make those a separate topping.
Miranda Babbitt
Assistant LifeStyle Editor
My love of takeout/delivery/surprise boxes of Chinese food on my dinner table really knows no bounds. I could be at rock bottom – wallowing in my own inability to drive to a restaurant for an evening of solitary sophistication and pouting at the fact that my culinary skills are at the illustrious level of fried egg sandwiches – but takeout resolves my self-pity as soon as I hear that knock on my front door. When I hear restaurant quality food knocking at my door, it’s like hearing the ice cream truck circling around my block. I leap down those stairs and whip open that door… delicately, yes, so as to not knock out my kind deliveryman.
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But alas, the notion of stuffing your mouth with fried rice is not quite as glamorous as actually attending a restaurant. Most likely because you can’t stuff your mouth to the same extent as you could on the couch, or at least with as much ferocity. When you’re seated in a booth or table, and displayed to the grand public, eating tends to slow down. Mouths tend to stay closed instead of instinctively remarking on the hilarity of Kim Kardashian’s voice (just saying).
The whole atmosphere of a restaurant changes the eating experience. You won’t eat the same way at home. Of course, you are being literally served as though you have a smidge of royalty in you, and you can leave with clean hands as the dishes are left to the dishwashers. And then you can return home with a satisfied tummy and collapse on the beloved couch.
Granted, going out is awesome. Everyone loves a good night on the town, especially with good food. But some nights, that’s just not in the equation. How do you bring the same atmosphere right into your own humble abode? Well, LifeStyle has a few ideas for you.
First up, and please take this one seriously, light some candles. I know, I know, that’s just asking for a night of cheese, right? Wrong! Candles are more than just a staple in romantic comedy date nights. They infuse the whole evening with that sense of intrigue and luxury that can generally just be reserved for the swanky tables down in the city. And scented candles are just generally a girl’s dream come true, if you have them handy. (Can’t tell you how many nights of boring studying have been saved by a single, fragrant candle. I do live in the eighteenth century, yes.)
Okay, now that we have that romantic lighting, even if the intention of the night is the furthest thing from starting a romance, let’s delve into how our dining table looks. Your table can be the cheapest thing from IKEA, but will still be transformed with a) the right tablecloth, b) the right flatware, and c) the right serving plates.
If you’re super gung-ho about trying to make this night different than the rest of them, try taking a bed sheet and draping it over the edges rather than your stained tablecloth. You won’t notice the longer edges, and it makes a very clean/potentially hilarious table setting (miniature dog and cat patterns gracing the table is a new fad in high end restaurants, I’m telling you). Also, don’t forget the existence of a washing machine if you’re concerned with soy sauce getting on the sheets you sleep in every night. After the night has come to a close, pop it in the washer and you’ll never know the difference.
Bring out the best damn plates you own. It might feel silly eating on these china plates your mum randomly gave you the last time you came back from home, but do it. Tonight’s the night. At the very least, look for your cleanest plates.
Now immediately transfer all the delicious goodies from inside the delivery cartons into serving plates and dishes. This will make it just like if you had a waiter come in, gracefully serve the food you ordered, and vanish into thin air. The magic of this night is simply endless.
Hold up, aren’t we missing something? You’re absolutely right! Music! Set the mood, whatever that may be, with the sweetest of melodies. Ever think that the music of choice at a restaurant is just too much? Sometimes the most sophisticated of joints can just mind boggle me with their music. Taylor Swift is never okay! Reserved for all-girl car rides, okay? Okay.
Once the night is nearing a close, don’t rush it! Just because you’re eating at home, doesn’t mean this experience needs to be painfully cut short. Sit in the enjoyable company of your friends and sip on your beverage while pondering who will inevitably end up doing the dishes. Actually, resist that line of thinking. Ponder who would win in the Hunger Games if you were all entered. Much less somber than contemplating who’s getting their hands dirty.
Whoever loses the Hunger Games should do the dishes. Survival of the fittest prevails in every situation. Or, if you’re really friends, then migrating over to the sink together with the tunes still going couldn’t sound that bad.
Good friends, good food, good music. No matter where you are, that sounds like a pretty pleasant night to me.
