So now that we have the “all clear” alert from Yale we can venture outside (with “extra care,” of course). But where can we go to get some food that’s perishable? Well, there are plenty of places still open, including Box 63 on the corner of Park and Elm Streets.
We noticed a yellow post-it note (see photo) on the door of the closed Starbucks at Chapel and High Streets that read: “Sue. They are closed, let’s kick it up and get mimosas @ Box 63 on the corner of Park n’ Elm. Meet me there. Mary.”
We called to confirm that they were indeed open, and they are, so head over there and get some mimosas with Sue and Mary.
Or you can head to:
Est Est Est
Let us know if you know of any other places to grab grub.
I do not need an endgame for my salad! If we can rally enough support, hopefully Yale Dining will bring back their great salad bars! Yale Dining is usually receptive to the students, and if this doesn’t have to do with the budget, they should be able to bring back the salad bar.
A change is gonna come? Students in Berkeley, Silliman and Timothy Dwight colleges have been asked to fill out a survey by Yale Dining about the new salad and deli bars.
Before the survey began to ask questions, it gave a little explanation:
The salad and deli bar has been a consistent concept for many years but largely unchanged. There have been three main drivers behind this concept; choice, healthy and fresh. However, the key challenge with the previous configuration is that often there is no end in mind. Therefore, the selection of the items and the dressings seldom delivered expected results. Our cold food preparation and ingredients included; fresh lettuce, raw broccoli, cauliflower, corn, peas, olives, carrot sticks, celery sticks, cheese, tomatoes, kidney beans, garbanzo beans, etc. In addition, processed bottled dressings with high levels of refined starches and preservatives topped these ingredients. The cold food preparation was not perceived positively by our students.
We have implemented a new way to provide a selection of composed salads from various world regions and cultures. The featured salads include a selection of greens, roasted vegetables, heirloom grains, and legumes which are flavored with dressings made from scratch using the freshest ingredients. There is also a section available to create a ‘make-your-own’ salad. We are committed to provide nitrate-free, low-sodium, minimally processed meats for sandwiches. Our deli turkey and roast beef is oven roasted by our chefs. These concepts are in the early stage of development and very innovative in the college and university dining programs.
Students who head to Durfee’s to replenish their solo cups after this year’s Camp Yale festivities will find a very different convenience store — and pizza pies.
Yale Dining has significantly renovated the inside of the store, expanding into a former stock room and adding more refrigerated cases. “The store layout is completely different from what it was,” said Tom Tucker, Yale Dining’s director of retail development and operations. “We’ve made merchandising easier to find.”
Updated 9:57 p.m. In a stunning, heartbreaking and utterly tragic announcement for those who need their daily chicken avocado wrap, Yale Dining Services announced today that undergraduates on University meal plans will no longer be allowed to swipe at the Law School Dining Hall beginning this fall.
In an e-mail message to students, the executive director of dining services, Rafi Taherian, also announced several other changes, including improved buttery menus and the opening of a new “healthy, natural and sustainable convenience store.” In addition, Flex Points — renamed “Dining Points” — can now only be used on campus and not at Wall Street Pizza or Yorkside Pizza & Restaurant, where they previously had been accepted.
“Some of these changes, which come as a direct result of the financial challenges the university is facing, will have an impact in the way your meal plan is structured and we feel it’s important to keep you in the loop throughout this process,” Taherian wrote.
The Law School, for its part, says it did not seek to have undergraduates booted from its dining hall. “This is a decision that was made by Dining Services,” said Janet Conroy, a spokeswoman for the Law School. “We have nothing to do with the decision.”
The move comes two years after Yale Dining Services prohibited students from “double swiping” — skipping breakfast and then swiping twice at lunch, once for a meal and once for groceries — at the Law School and other retail dining facilities.
The double swiping episode demonstrates why Dining Services might want to ban undergraduates from the Law School altogether. Because the dining hall there is run by the Law School and not by Dining Services, several hundred thousand dollars per year in student meal credits were going to supplement the Law School dining program instead of Yale College’s as a result of widespread double swiping, administrators explained at the time.
“We felt that was a lot of money out of the board program,” said Ernst Huff, the associate vice president for student financial and administrative services.
That same logic applies here. By keeping those swipes in its own facilities, Dining Services won’t be giving up revenue — an attractive prospect in a time of shrinking budgets.
Taherian’s full e-mail is after the jump. We’re trying to get more information from Dining Services and will report back when we do. In the meantime, take a deep breath. We’re going to get through this.
Given the legacy of Pepe’s and Sally’s, the co-owner of the restaurant Zinc, Donna Curran, admitted it herself: “Do pizza in this town? That sounded crazy.”
But on June 11, her new venture — the “artisan” pizza eatery Kitchen Zinc — will take the place of Chow on Chapel Street, aiming to stand up to the storied New Haven pizza giants with locally grown ingredients, a high-tech brick oven and beer from small-batch breweries.
In an interview, Curran said that what will set Kitchen ZINC apart will be its focus on fresh ingredients, including Pecorino cheese from Beltane Farms in Lebanon, Conn., pepper made by one of Zinc’s employees and American-made La Quercia prosciutto.
“We’ll be sourcing all sorts of local tasty things,” she said. “We’re really, really excited about it because we are already doing it at Zinc and we thought this was a perfect way to extend that.”