Mooching in Michigan: Free Food, Avoiding Eye Contact, and Marginally Subsidizing Your Grad School Education (Vol. 1)

Karry Lu  

In life you can count on two things: tuition never stops rising, and business schools always look nicer and have nicer things than the rest of the university they're affiliated with. With that in mind, and with news of a recent $100 million donation for the venerable Ross school coming at the same time as an invoice from the university bursar, I decided to pay a visit to the campus' paean to modern capitalism. It loomed in front of me like the ancient Colossus of yore, proud and stately, sunlight from the bluest September sky flooding through an ultra-chic glass facade and off rows of starched collared shirts hunched over laptops. Sure, I thought to myself as I passed three separate people manning a desk entitled “Technology Concierge,” they might have these fancy new classrooms and a tastefully decorated, wood-paneled interior hallway, but let's drill down to the core issues. What was their free food like? And would anyone care if I rolled up in my jeans, T-shirt, and bike sweat and helped myself to some?

Fortunately, there just so happened to be a “Healthcare and Life Sciences” Forum to answer my queries. Presumably, one works up quite an appetite when discussing the finer points of selling life-saving medicines for $500 a pill, so working on a hunch, I headed downstairs... and eventually found myself on a buffet line in the cafeteria, plate in hand, examining the day’s offerings with an experienced moocher’s eye. Lunch featured an admirably cosmopolitan yet hopelessly focus-grouped stab at cultural synergy: Mexican/Cajun for people who've never been below the Mason-Dixon.

I sampled the rice first, which looked a bit like jambalaya, cooked by someone who hadn’t the vaguest idea of “rice…but with spices” and tried to compensate by going overboard on the tomatoes. Still perfectly sufficient, but what do I know, I'm from the north. Next up was a “build your own taco” station, with all the classic ingredients for white-people tacos: flour tortillas, refried beans, a choice of chicken or steak, and an array of fixins'. I like variety, so I did both steak and chicken, topped with iceberg lettuce, pre-shredded orange cheese product, a smattering of salsa, and a few healthy dollops of non-store-bought guacamole (the most pleasant surprise of the afternoon).

Every so often I have to relearn that flank steak that has been sitting in a steam tray for a whole morning tends to be disappointing, and today was that day. Biting into the first taco was an experience akin to what a cheetah must feel if it ever bit into a gazelle made of rubber bands. I felt a distinct self-awareness creeping over me as I emerged with a strip of steak hanging out of my mouth, eventually tearing it apart with my hands and then eating the rest of it with a plastic fork. I looked around. No one noticed. Grace under pressure and all that...someone get McKinsey on the line.

The chicken taco fared better, because cold breast-meat chicken hours removed from the flame tends to be brittle, and this one even had a grainy, gritty quality. At some point I think the guacamole just overwhelmed the chicken itself, and I ended up polishing off half a mashed avocado taco, which actually turned out to be fairly decent. Having polished off the main course, I went back for a bite of dessert, which was a small roll of cardboard caked in sugar, but if you were an enterprising marketing type and you told me that it was actually a Mexican churro, I might've believed you for a second, before questioning the value of your education. And to wash it all down, a cup of Tazo “juice tea”, which tasted like Hi-C, but hey, I was at a b-school luncheon, so something about upmarket branding right? Shift that paradigm.

By then, the buffet had been packed up, the finance bros in their networking faces had begun to stream out leaving a trail of discarded resumes behind, and I was left alone to contemplate my meal. In terms of quality, I'd rate this two stars, with the chicken being pedestrian, the jambalaya being decent “bulk food,” and the steak being not fit for human/mammalian consumption. As for quantity, five stars; it was de facto all-you-can-eat, assuming of course, you were there for the food and not there to discuss strategies for patent trolling with execs from Genentech.

While I stood in line I chatted briefly with the catering guy who was idling there. I asked him who this was for. He shrugged and replied that these bonanzas happen on a near nightly basis. We locked eyes briefly; a tenuous kinship forming in that moment; him, probably making $10 an hour, me, actively losing money by the second just by being in school, both of us ready to blithely feast on banker largesse. Go for it, his expression seemed to say. I nodded. Steal from the rich, give to yourself; that's the grad student way.

Ann Arbor Shows its Chic Side: Mani Osteria

Noelle Stabler  

A friend and I recently decided to spend a Friday night enjoying a meal at the new Ann Arbor favorite Mani Osteria. This Italian eatery that opened in the spring of 2011 quickly became a hit, and is known for using local ingredients in its delectable dishes. Their genuine hospitality is something they pride themselves on and as we discovered that night, they certainly live up to their reputation. The service was impeccable: the wait staff was attentively ready to serve us and answer any questions we had about the menu. After deliberating for a while, we finally decided on “The Mix” for the appetizer, which featured a delicious array of cheese, meats, and olives. We opted for the gorgonzola and goat cheese, and prosciutto and salami. Alongside our appetizer, which also came with bread and a hearty mustard and sweet honey spread, each table is served flatbread crackers and a hummus spread to start with. After trying the various cheeses and meats, we then moved on to the “Prosciutto and Figs” salad. Trying to get our ʻgreensʼ in for the day, we figured this salad would be a good way to do so, and it certainly did not disappoint. The mix of baby spinach, gorgonzola, figs, prosciutto, and almonds was incredible. The contrast of the crunchy almonds and sweet figs was perfect, and the tangy yet fresh and light dressing that coated the crisp leaves of spinach was just right. Next came the pizza, which is Maniʼs specialty. We opted for the “Wild Mushroom and Ham” pizza. It was served atop an empty tomato can that lofts the pizza high enough in the air for each person sitting at the table to admire its beauty. When it arrived at our table we oooed and ahhed for a while before finally indulging. This pizza was exquisite. The crust was thin and warm, the smoked scarmorza, a type of mozzarella, was gooey and chewy in just the right ways. The wild mushrooms and ham were a great contrast to the cheesy goodness of the pizza, giving it a hearty and sophisticated taste. The light sprinkling of parmesan cheese was the perfect topping to this immaculate pizza. After indulging in about 3 pieces, I was perfectly content and felt like I had experienced everything this wonderful restaurant has to offer. True, the pizza may have seemed that much better to a college student used to late night Pizza House orders, but as someone who loves high quality food as well, this pizza and restaurant definitely delivered. While Mani isnʼt easy on the wallet, the quality of food and service you get for the price is well worth it.

Iorio's Gelateria

Rama Sarraj  

Tucked away on East William off of State Street is a cozy family-owned gelateria called Iorio’s. The gelateria is modernly decorated and boasts over 20 delicious and unique flavors ranging from rum raisin to peach cobbler. If you have trouble picking a flavor – fear not! The friendly staff allows you to taste as many flavors as you would like, and, the best part is that you can have as many flavors you want in any size cup. My friend and I tried quite a few flavors – raspberry tiramisu, chocolate, chocolate chip, rum raisin, and fig (not to mention the spiced fig biscotti – a delicious combination with the fig ice cream). The raspberry tiramisu was a lovely mix of creamy goodness and frozen, citrusy raspberry. The chocolate gelato had immaculate texture – creamy like a mousse, yet not too thick. It was very flavorful and I enjoyed the tiny chocolate bits. A word to the wise – if you are getting several flavors, eat the milder flavors and save the chocolate for last as it is rather strongly flavored. The chocolate chip, on the other hand, is a lighter substitute for chocolate lovers. A lovely Italian twist to the classic American chocolate chip ice cream, this sweet and creamy gelato pairs perfectly with the semi-sweet chunky chocolate pieces. The fig flavor is also fabulous – mild and light with large chunks of fig. My personal favorite, however, is the rum raisin. Made with a zuppa inglese base gelato, this flavor has a rich custard taste, a hint of rum, and contains juicy raisins. The fig biscotti was also very tasty, and would work perfectly with a nice cup of coffee. All in all, Iorio’s was a short escape from Ann Arbor to Italy – recommended for all to try!

Mani Osteria: An Evening in Italy

Candice Yono  

Whole Roasted Branzino

It was a Saturday evening, and my parents and brother had just helped me move into my house. Tired and hungry, we roamed a few streets in Ann Arbor in search of a dinner location. At the suggestion of a cousin, we decided to stop at Mani Osteria.

Upon entering the restaurant, the fragrant aroma of roasted garlic and mouth-watering flatbread pizzas assaulted our noses. It was a bustling atmosphere, with people sitting at the bar, and at the high and low tables available as alternate options. Given that it was almost 8pm on a Saturday night, and that the place was packed, I was mildly surprised that the wait was only 20 minutes.

We ordered a bottle of wine to enjoy as we perused the menu and waited for our food to arrive. It was a 2009 Malbec from Cahors, France. For starters, we ordered "the mix," a mixed platter of cheeses, cured meats, and olives. The cheeses were absolutely fantastic; creamy and buttery, they paired fantastically well with the Jamon Serrano from Spain and Prosciutto from Italy. My only issue with this platter was the limited and extremely thin slices of bread that accompanied the platter. Sure, the thinner slices drizzled with olive oil were classy, but I love bread, especially nice chunks of a crisp grain or French bread.

For dinner, we ordered four different entrées that we shared:

Arugula and Prosciutto Flatbread Pizza
scamorza, ligurian olive oil, sea salt

Whole Roasted Branzino
fennel, olive, salsa verde

Malfatti en Brodo
braised pork, arugula, chicharron

D&L's Roasted Chicken
cipolini onions, artichokes, oyster mushrooms

The Whole Roasted Branzino made its way to the table first. Funny side note on Branzino...when I saw the item on the menu, I immediately knew it was fish, thanks to Spider-Man. If you saw the new Spidey movie that came out in August, you know that Gwen (Emma Stone) invites Peter (Andrew Garfield) to dinner for Branzino. When the dish arrives at the table, bones, head, and all, he pokes at it sheepishly, trying to figure out the best way to eat the fish. Our Branzino did indeed arrive at the table with head, tail and all, but it was pretty easy to eat. It was deliciously flavorful, with hints of lemon and herbs in every bite. Roasted red onions and fennel accompanied the dish, adding a nice pop of color.

The Arugula and Prosciutto Flatbread Pizza arrived as we were finishing the Branzino. Warm and crisp, the flatbread was generously covered in prosciutto, and topped with a heaping portion of arugula. The pizza was on the salty side, but what do you expect from a flatbread covered in cured ham?

Malfatti en Brodo featured a thin wide pasta noodle (think of small squares of thin lasagna noodles) with shredded pork, and arugula. The sauce, which tasted like stock with hints of citrus, was surprisingly light for a pasta dish.

D&L's Roasted Chicken was tender and falling off the bone. It was wonderfully juicy and tender, with succulent mushrooms and onions that had absorbed all the chicken flavor. The artichokes tasted slightly undercooked; they were a little tougher than I expect artichokes to be.

Overall, the four dishes were delicious! My favorite was the Branzino, but all the dishes had something to rave about. If you're around East Liberty Street in Ann Arbor, I highly suggest that you stop by this great restaurant!

The Lunch Room

Jess Chen  

It has only been a month since I arrived, but as a freshman and a vegan, I already dread going to the dining halls. Being aware of the thriving vegan and vegetarian culture in Ann Arbor, I ventured out to numerous vegan-friendly restaurants this past month. These restaurants include the more well known Seva, New Jerusalem Garden, Silvio’s, and Jazzy Veggie. However, I still had one more vegan restaurant, (okay, food cart) to tackle. Located at Mark’s Carts on W. Washington between Ashley and First streets, The Lunch Room is the newest, hippest, vegan eatery around.

The menu consists of a variety of fresh and healthy options for brunch, lunch, and dinner. From Barbeque Tofu sliders to Pad Thai, The Lunch Room doesn’t fail to deliver. For eight dollars, “Nick’s Combo Plate” allows customers to choose three out of the four most popular dishes. My combo plate had the Banh Mi Chay, Tangy Thai slaw, and the Harvest stew. The Banh Mi Chay is a sandwich that consists of spicy tofu layered with cucumber, carrot-radish pickle, herbs, and a garlic mayo served in a baguette. The Tangy Thai slaw is a salad with a mix of green and red cabbage, carrots, parsley, scallions, red onions, cashews, and sesame seeds. Lastly, the Harvest stew is a blend of potatoes, chickpeas, carrots, and other yummy vegetables. Of course, I couldn’t complete the order without desert! In front of the cart lays a cabinet of cookies waiting to be eaten. I choose the Blackstrap Molasses Gingersnap cookie and the Chocolate Chip Cookie, which are both made with Michigan beet sugars.

As I sipped on the Harvest stew, crunched on the tangy slaw, and bit into the Chay, I couldn’t help but feel so satisfied. Why can’t the University dining halls serve quality, vegan food? Although the meal was a bit pricier than I would have liked ($11), I would not mind eating lunch here once a week. Unfortunately, with the cold weather on the way, the owner informed me they would only be opened for a couple more weeks. She noted that they are hoping to turn The Lunch Room into a restaurant. But for now, I’ll be content sitting at Mark’s Carts picnic tables and enjoying the rare taste of vegan paradise.

Eat Beet Box

Emily Kastl  

What do you get when you combine a group of mega-foodies and some business-minded students with a passion for empowerment? Why, you get a health and organic-focused food cart, of course!

The Beet Box--a food cart that debuted its local, organic fare Friday at Mark's Carts--was conceptualized by WolverineCuizine’s very own Kay Feker, as well as Dan Morse, Alex Perlman, and a few other UofM students who were unsatisfied by the inability of restaurants to recognize the central importance of food to life.

We all know food is fuel for the body, but we’re social creatures too, not just hungry animals constantly on the hunt for satiety. For the Beet Box, that’s where food comes in. Have you noticed communities tend to revolve around food? Birthday parties, weddings, festivals—you name it and food is probably first on the guest list.

Enter, The Beet Box 5-Strong concept: StrongFood, StrongSelf, StrongCommunity, StrongRelationships, and StrongFarmers. Combine these five elements and you have the groundwork for a food cart devoted to healthy, organic meals that not only empower you—the lucky recipient of The Beet Box’s delectable dishes—but your community too.

You might be thinking to yourself, “I’ve been to a healthy food cart—what’s the big deal?” Well, I’m here to tell you what the big deal is. First of all, there’s a good chance that food cart was in a big city, not in the little-big city of Ann Arbor. Since the food cart culture here is pretty new, The Beet Box—along with seven other carts—will serve as one of the founding fathers, forever stamping the scene with its healthy fast-food revolution.

Secondly, when’s the last time your food cart rewarded you? Never? Yeah, I didn’t think so. If you are willing to be a part of The Beet Box’s movement of empowerment through food (doing 25 crunches, jumping rope, etc.) they will show their gratitude by giving you five percent off your meal. Tight abs and a scrumptious meal on the cheap? Sounds like a win-win to me!

Not only does The Beet Box give back to you, the customer, but they’ll also spread the wealth to the surrounding community by donating a portion of the sales profits to a local health cause. So if you find yourself going back for seconds (or fifths—we won’t judge) at The Beet Box, just think: you’re helping yourself and the community!

Starting from the ground up, The Beet Box raised over $14,000 through Kickstarter, donations, and grants to start their “Strong-Health Empowerment” revolution. Such successful fundraising undoubtedly speaks to the desires of people across the country for fast-food options like The Beet Box. Kay and her cohorts are obviously not alone in their belief of the incredible healing power of healthy, local, and organic food.

Mark’s Carts is just the beginning for The Beet Box. Ultimately, the little-food-cart-that-could will make its way around the country, leaving healthier people and communities in its wake.

Monahan's Seafood Market

Courtney Chandler  

Having a never-ending desire to explore local cuisine, I set out to find something to satisfy my craving for seafood. Luckily for me, the first place I tried was Monahan’s, and I have been going back on an almost-monthly basis ever since. Located in Kerrytown, Monahan’s Seafood Market offers fresh fish and seafood to the Ann Arbor area. Present-day owner Mike Monahan, who can still be seen working behind the counter, opened Monahan’s over 30 years ago in order to share his passion for fresh seafood with local customers. Monahan’s offers a wide selection of high quality fish and seafood, ranging from crab and shrimp to freshly filleted salmon. The range of products they have is quite impressive, especially given the fact that Ann Arbor is by no means a ‘seafood town’.

In addition to the stunningly varied cases displaying the day’s product, they also feature a simple yet innovative menu. Having been there multiple times myself, I can personally guarantee their food is fresh and delicious. Take the mussels for example (my personal favorite), steamed in a white-wine shallot broth and piping hot. Or try the ever-changing chowder, which differs on a day-to-day basis. Before going to Monahan’s, I was a chowder skeptic, and the idea of fish chunks in a soup, well...it wasn’t really my cup of soup. But after I tried their chowder, which always offers a new twist on an old classic, I was turned into a chowder believer. Their soup is always full of complex flavors, and is also served with a hunk of bread, perfect for soaking up the last few bites of flavor. In addition to their menu, they will fillet and cook any item in their display case in the style of the customer’s request, which provides a nearly endless number of culinary creations.

The environment of Monahan’s is as equally appealing as their food. Positioned in a quaint corner of Kerrytown Market & Shops, there is always a hustle and bustle of people. This activity, plus the friendly and inviting staff, creates a feeling of comfort that allows the customer to truly enjoy and appreciate their food. Even better, the reasonable pricing won’t break your bank, and makes eating freshly prepared seafood accessible to those even on a college student budget. Overall, the delicious menu and unbeatably friendly atmosphere makes Monahan’s a hidden gem within Ann Arbor’s local food scene.