7 Things You Should Steal From Leo’s

junk_foodStudents are constantly stealing cutlery, plates, cups and bowls from the Leo’s. It’s so commonplace that staff members at Leo’s basically look the other way if you walk out with a cup of coffee or bowl of ice cream. If you haven’t yet had the chance to say a nice “screw you” to the most absurdly over-priced and under-achieving establishment on campus, think about taking a few of these items.

The popcorn machine
No team movie night is complete without copious amounts of salty, buttery, cardboard-y popcorn. Bonus points if you take the shakers of flavors and the little red and white popcorn boxes.

Big bags of cereal
In the cabinets under the cereal dispensers downstairs are massive bags of your favorite breakfast foods: Captain Crunch, Coco Puffs and Cinnamon Toast Crunch… to name a few. Grabbing a bag = breakfast for your housemates for a week.

The waffle maker
On the off chance that the waffle maker is actually available, grab it and run.

A giant tub of Nutella
Another item that’s only on display occasionally, a tub of this chocolate-y, hazelnut-y goodness can take your toast and fruit to the next level.

A chair
Thank goodness Leo’s replaced those ratty old plastic tables and chairs upstairs with beautiful maple farmhouse tables. The sides of the old tables were so pointy that they once tore a 4E blogger’s down jacket right open. The new chairs are echelons better than the desk chairs supplied in freshman dorms. Take one this week – just in time for finals!

The salad bar
Healthy food is always the answer, whether you’re looking for something to energize you for a fun day or help you recover from a hangover. The upstairs salad bar has wheels so you can easily push it through the front door. When you consume the edible greens and vegetables, the bar can serve as a display for your favorite stuff or a table for alcohol at your next house party.

Even if you don’t feel like eating the food at Leo’s these next few weeks, make your extra swipes worth it by snagging one of these goodies before they’re all gone!

Photos/Gifs: reactiongifs.com, angrytrainerfitness.com, imgur.com

Hilltoss Menu Preview

Hilltoss copy

The Corp’s new salad storefront in the Healey Family Student Center, Hilltoss, opens tomorrow. Ahead of the grand opening, we were able to get a sneak preview of their salads. The restaurant lets you create your own salad or choose from one of eight menu options. Here’s what to expect from each of these eight “Signature Salads.”

AlmalfiCoastAmalfi Coast ($8.50)

Arugula/romaine, cherry tomatoes, basil, fresh mozzarella, quinoa, salt, pepper, oregano, balsamic vinegar and extra virgin olive oil

The Almalfi Coast salad is probably the simplest on the menu, with a plain base of romaine, arugula and quinoa and only tomatoes, mozzarella and chicken as toppings. The salad is reminiscent of a Caprese salad and is nice and light for if you’re not feeling too hungry.

BrutusBrutus ($8.75)

Kale/mesclun, cherry tomatoes, lemon pepper chicken, parmesan, croutons, lemon squeeze and asiago peppercorn dressing

The Brutus is definitely for the cheese lovers amongst us with both parmesan and an asiago-based dressing. The one we tried was a little heavy on the lemon squeeze, throwing off the salad’s balance, but was still good. This is a reliable salad and is one of the more filling options on the menu.

JayGatsbyJay Gatsby ($8)

Spinach, strawberries, avocado, goat cheese, walnuts, lemon squeeze and blush wine vinaigrette

Our personal favorite, the Jay Gatsby salad, combines the sweetness of strawberries with a slight hint of sourness from the lemon squeeze and the tanginess of the dressing. The salad is very summery and is light but still filling. Our guess is that this salad will be the Hilltoss’ most popular offering.

LibertyCobbLiberty Cobb ($9.75)

Mesclun/romaine, cherry tomatoes, avocado, hard-boiled egg, bacon, lemon-pepper chicken, bleu cheese, Italian vinaigrette

A classic Cobb salad, the Liberty Cobb is exactly what you’d expect it to be and one of the more solid, dependable choices on the menu. The flavors worked well together and with the egg, bacon and chicken, the salad packs a protein punch. The large chunks of avocado add some extra flavor and creaminess to the bowl.

FarEastMovementFar East Movement ($9)

Kale/mesclun, oranges, sesame seeds, green onions, ginger-spiced tofu, garlic broccoli, red cabbage and ginger mandarin dressing

Hilltoss’ version of an Asian salad, the Far East Movement, combines savory greens and dressing with the sweetness of oranges. While the flavors of the oranges and various vegetables can be a bit conflicting at times, overall they combine favorably. Our only other complaint about this salad is the sometimes overwhelming amount of greens in the one we tried, which overpowered some of the other, more delicate ingredients like the broccoli.

PanthanonParthenon ($10)

Romaine, cherry tomatoes, cucumbers, red onion, kalamata olives, mint, feta cheese, hummus and rosemary garlic dressing

A twist on the classic Greek salad, the Parthenon has everything you’d expect: tomatoes, olives and feta. In addition to these staples of the Greek salad, the Hilltoss’ version includes some good quality hummus and an unexpected dressing, which somewhat surprisingly works. Overall, the salad is a good option on their menu and shouldn’t be ignored in favor of some of the more imaginative creations.

TaosTaos ($10.75)

Kale/romaine, cherry tomatoes, corn, red onion, black beans, avocado, lemon-pepper chicken, tortilla chips, cilantro and spicy chipotle dressing

If you’re craving a Chipotle bowl but don’t want to walk to M Street or eat that many calories, the Taos may be the salad for you. The Southwest-inspired salad offers a lot of the same ingredients as your favorite burrito joint with beans, avocado, corn, tomatoes, cilantro and chicken, topped with a chipotle dressing. The abundance of beans and chicken made the salad a very filling option, while still not getting overly heavy.

WaldenWalden ($11)

Quinoa, arugula, yellow pepper, cranberries, roasted sweet potato, goat cheese, lemon-pepper chicken and creamy balsamic

The Walden is a good fall salad option, perfect for these days as the temperature drops and the sun’s out less and less. The creamy dressing mixes well with the smooth sweet potato and goat cheese, and the dried cranberries provide a sweet and tangy addition to each bite. The yellow pepper seemed the most out of place in the salad but actually worked in the end, adding a bit of sweetness to the mix.

Photos: Michelle Xu/The Hoya

Newsflash! The New Sweetgreen Menu Is Here!

Sweetgreen Menu

If you didn’t already know, Sweetgreen has recently introduced some new salads to their menu, including some seasonally inspired creations. Sweetgreen is the only place where, in my opinion, it is justifiable to pay $10 for a salad because they are just so freaking good. Earlier in October, the salad chain introduced three new signature salads, three fall inspired salads and three salads infused with delicious grains. Because of this menu revamp, Sweetgreen did retire some of their signatures, including the District Cobb, the Santorini and the Chic-P. But do not worry, fellow Hoyas, because you’ll be drooling once you hear about these new creations.

The Rad Thai: This salad is made with organic arugula and mesclun, sprouts, shredded cabbage, spicy sunflowers seeds, cucumbers, basil and citrus shrimp drizzled in a spicy cashew dressing. Yeah, seems pretty rad to me.

The Harvest Bowl: This salad incorporates organic wild rice with shredded kale, apples, sweet potatoes, toasted almonds, goat cheese and roasted chicken in a balsamic vinaigrette.  Not only will this salad fill you up, but your taste buds will be in a daze of pure bliss.

The Seasonal Pick: This Turkey Day-inspired salad has organic mesclun, roasted turkey, roasted brussel sprouts and roasted sweet potatoes, covered with a cranberry vinaigrette.  Yes, this could possibly put you in a Thanksgiving-like food coma. You’ve been warned.

Well, now you know what all the commotion is all about. Go ahead and venture away from your “usual” because these new finds are worth trying.

Photos: sweetgreen.com, flickr.com

 

 

Going Out to Dinner: The Leo’s Option

swankgraphicYes, you read the title correctly. As a place Hoyas love to hate and hate to love, Leo’s rarely makes your list of the top 10 places to eat in Georgetown. Nonetheless, we here at 4E are still determined to maintain our hope in Leo’s. Leo’s has just unveiled a new option for diners in which Leo’s employees will wait on your table and bring you a three course meal. While this sounds lovely for those of us looking for any chance to avoid walking (everyone), it’s probably not a practical option for every visit to O’Donovan’s on the Waterfront. So we’ve devised a way to create a lavish meal yourself. Not only do we believe a good meal is possible at Leo’s, but we’d venture to say a good swanky three-course meal is possible. After all, most students are on some sort of meal plan, so why spend more money on food when it is already available?

whenever_my_school_has_free_food-353521. Starting off with a throwback recipe, we propose preparing some cheesy garlic bread. After all, what fine dining experience is complete without the right bread option? From either the wok or pasta station upstairs, ask for a spoonful or two of garlic. Then, head to the bread station, typically located right next to the soup station, and grab some of your favorite bread. Spread some butter onto your bread, and then spread on the bits of garlic. Later, add on one or two pieces of your favorite cheese. Finally, head over to the panini press and toast the bread for 1-2 minutes, until the cheese melts. Be sure to toast the bread with the butter sides facing inward for a softer, tastier center.

2. Next, we move on to the salad course. Here, the dish really depends on each individual Hoya’s preferences. Are you a lettuce or a spinach fan? Croutons or no croutons? And don’t get me started on the dressing possibilities. To help ease the stress of so many options, here is one simple salad creation. Fill up a bowl with lettuce, sliced celery from the new hummus/veggie station, red peppers, onions, tomatoes and cucumbers. Add in some Italian dressing, mix it up and voilà!

3. Now, for the main course. While not the fanciest of meal choices, a chicken quesadilla still remains one of my personal favorite dishes. In addition, Leo’s usually has most of the necessary ingredients. Grab a tortilla from the sandwich bread rack and put in some chopped up pieces of chicken, red or green peppers, black beans from the salad bar, corn, onions and, if you can convince a Leo’s employee to give you some, a little bit of chopped up bacon. Remember, good things come to those that are nice to Leo’s employees — or at least those who pick up their omelets. Fold the tortilla over (make sure you haven’t over-filled your quesadilla or else everything will fall out before you get a chance to enjoy it), pop the quesadilla in the panini press and there you go! If you want, add in some guacamole, salsa and/or sour cream from the burrito bowl station.

4. Finally, we reach dessert. Leo’s has stepped up its game in this area, so once again the options are numerous. The choice for today’s meal includes a frozen yogurt creation. Fill up your bowl with your yogurt flavor of choice, and then go to the cereal station and add in some cereal for a little extra crunch. Also, if the fruit options are looking good, add some in as well. A great combination option is vanilla frozen yogurt with Cheerios, bananas and a little honey.

And there you have it! A somewhat more sophisticated Leo’s dining experience.

P.S. If you also want to add a new drink to your meal, try combining a bit of ginger ale, cranberry juice and orange juice together.

Bon appetit, Hoyas!

Gif: tumblr.com

4Eats: Surf’s Up and Chow Down

4eats surfs up chow down

So, your post-school year plans have left you here in Washington for the summer. Maybe you’re here for a (hopefully paid) internship, a job at the RHO or summer classes at Georgetown.

Regardless, you’ll be here for three stress-free, relaxing and blissful months. You can finally go see a concert at Verizon Center without worrying about that calculus exam tomorrow, visit all the monuments at the Mall or spend the day at Six Flags America. All this going out means you’ll be eating out, and as a result, you’re probably happy that you won’t have to see the inside of Leo’s for a while.

Despite your love-hate relationship with O’Donovan’s on the Waterfront, you’ll soon realize that strolling over to Leo’s for some edible sustenance makes your wallet a lot heavier and a lot happier than eating out on the town. After a week of delicious culinary creations at some of the District’s finest restaurants, followed by several days of frozen meals and ramen, you’ll soon face a wallet reminding you to spend your last dollars wisely before the next paycheck (not to mention, you’ll probably have a stomach begging for real food instead of freeze dried noodles). That’s where we come in. Here at 4Eats, we’ll bring you out of your meal-deprived misery and offer some D.C. eatery ideas and recipes where you can get a real bang for your buck:

Surfside

With temperatures rising, what could cool you off more than a refreshing lunch at Surfside? Only a 20 minute walk up Wisconsin Avenue, Surfside offers a beach-inspired menu, making it a great place for a relaxed, summer hangout. Customers are transported to the oceanside as they dine on an open rooftop deck with a beach mural backdrop. Surfside’s menu includes a variety of tacos, quesadillas, burritos, salads and rice bowls, all with a tropical twist. Their salsas, moles, curries and guacamole add bold flavors to their dishes, leaving you wanting more. The best part? The portions are HUGE and nothing is more than $15.

Some mouth-watering entrees include:

Tahiti (taco)
Seared rare ahi tuna on flour tortillas with wasabi cream, sweet soy glaze and lime sesame salad

Harbour Island (taco)
Seasoned braised pork on corn tortillas with tomatillo sauce, cucumber radish slaw and queso fresco

Tobago (quesadilla)
Braised pork, grilled pineapple & jalapeno salsa, cilantro and jack and cheddar cheese

St. Bart’s (burrito)
Warm flour tortilla with blackened fish, romaine lettuce, fresh jalapeno, pico de gallo, avocado and fresh squeezed lime.

Nantucket (salad)
Surfside greens with grilled salmon, grilled corn, zucchini, goat cheese and cherry tomato with a tomato basil vinaigrette.

And if you’re feeling creative, Surfside allows you to make your own taco, quesadilla, burrito or salad with any of the ingredients they have. Explore Surfside’s complete menu for all their delicious and cheap dishes!

In Home Fish Taco Recipe

But here at 4Eats, we don’t endorse simply eating out every day. Summer at Georgetown means experimenting in the kitchen, especially if housing assigned you a Village B or townhouse on Prospect. Here’s a cheap and easy-to-follow recipe for fish tacos, a perfect home-cooked dinner to whisk you away to a surfside vacation:

Ingredients

  • 1 pound boneless and skinless tilapia fillets, cut into 2-inch pieces, rinsed and patted dry
  • Olive oil, salt and pepper
  • 3/4 cup sour cream
  • 3/4 cup + 2 tablespoons fresh salsa
  • 12 corn or flour tortillas, warmed
  • 1 1/2 cups shredded cabbage
  • Optional garnishes: cheese, cilantro, lime, avocado

Directions

1. Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout.
2. Meanwhile in a small bowl, mix sour cream with 2 tablespoons fresh salsa.
3. Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.

View the complete recipe here.

Surf’s up (and dinner’s served), Hoyas.