Tag Archive | "Food"


How safe is campus food? A brief look at some campus cases

Posted on 12 February 2009 by Joseph Clark

For information regarding health concerns on and adjacent to Marquette’s campus, The Warrior consulted Data on Demand, an online database maintained by the Journal Sentinel’s Watchdog Online containing 1,900 eating and beverage establishment inspections from 2008.

November 18, 2008, a Marquette Place location was noted for allowing food buildup around a cutting board, and for employee’s omission to wash hands between table-cleaning and food preparation activities. The Journal Sentinel report also said there was not hand-soap available at certain hand washing sinks.

As of press time, no Marquette Place authority was available for comment on last year’s inspection. In an email exchange, however, the Executive Director of Alumni Memorial Union and Auxiliary Services said specific concerns raised by inspections are “immediately addressed,” and that all managers and employees are certified in the ServSafe program.

March 6, 2008, a German cockroach was found under the dishwasher at the Brew Bayou AMU location. At the time, a manager said there was a “slight roach infestation” and pest control was being undertaken.

November 4, 2008, an inspector observed bugs on liquor bottles at the bar in Caffrey’s Pub. Owner of Caffrey’s and Murphy’s Irish Pub Mike Vittucci said the insects were found on a bottle of vermouth that was rarely used, and has since been removed. Though the report said that there are no single service hand-towels available in the restrooms, Vittucci said there are towels available, but most patrons make use of the electric hand dryers, which are more sanitary.

The Journal Sentinel report did not mention any health concerns connected with the pub’s weekly “turtle racing” event, wherein spectators watch live box turtles maintained by the staff inch towards a logo in the center of one of the establishment’s tables. Vittucci said only one employee who does not work behind the bar that night handles the turtles.

November 12, 2008, the final cooking temperature of the chicken at Qdoba Mexican Grille on 803 N. 16th St. was tested at 145-160 degrees, according to the Journal Sentinel report. State regulation requires all poultry be cooked at 165 degrees. General Manager Ryan White said Qdoba policies require food to meet the 165 degree requirement, and that each piece is tested with thermometers.

The Qdoba report also said the inspector observed a bowl of guacamole being prepared on a garbage container. White said an employee was probably transferring food from one bowl to another over an empty garbage can.

Further information on local eateries is available at http://www.jsonline.com/watchdog/dataondemand/33609219.html.

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Reasonably priced delights at Café Lulu

Posted on 10 September 2008 by Nicole Schneider

The Bay View neighborhood has much to offer; from the South Shore Beach to the Farmers Market, there always seems like a place to go or a sight to see. One place in particular is Café Lulu. At the intersection of KK, Lincoln and Howell sits the café that’s been open for roughly seven and a half years. Once you walk into the cute café, you are instantly embraced with the homey-old time, yet modern feel.

As you look over the menu, so many unique options pop out. Starting with drinks, there is quite the variety ranging from coffee to soda, and teas, like peppermint, to Stewart’s Ginger Beer. My personal favorite would have to be the spiced chai, which comes hot or cold for whatever mood you’re in. As for the food, you could start like you would at most restaurants: with an appetizer. Lulu’s serves several types of pizzas, like the Greek pizza with feta cheese, tomatoes, olives and spiced with oregano or the Arribiata pizza garnished with fresh herbs, hot pepper flakes, cappicolla ham and Fontina cheese. If you prefer something lighter, try their home-made “spreads” with bread, such as hummus, Spanish White Bean or Olive Tadenade.
Next on the menu you will see the salads. Coined with the café’s name, the Lulu Waldorf Chicken Salad contains grilled and seasoned chicken breast, sliced on fresh spring greens with flame grapes, green apples and celery, then topped with their home-made honey-buttermilk dressing, and finally topped with walnuts and Gorgonzola cheese.

After that is the sandwich section, split four ways: burgers, pitas, melts and baguettes and buns. A Mediterranean and Middle Eastern theme appears throughout some of these course choices, with dishes like the Moroccan Chicken and Mediterranean Steak Pita. The Mooney Tuna takes a different road than these themes, but that might be expected from Lulu’s slightly random and unique food choices. The Mooney is Cajun seasoned tuna grilled to perfection and placed upon a delicately toasted bun with lettuce and tomato and served with a side of their bleu cheese sauce. These dishes also come with Lulu’s home-made chips, “Asian slaw” or even both if you so desire.

Don’t forget to find out about the daily specials, though. These include sandwiches, salads, soups and desserts. If you miss Grandma’s pie, indulge in a piece while you are here, or just settle for a cookie if you are too full from your meal.

Café Lulu has a friendly, inviting atmosphere, whether you have been going there every day for years or it is your first time there. It is very reasonably priced, generally $10 or less for a dish. So put your UPASS to good use, hop the 15 or the 11 going south (yes, you have options!) From downtown, through historic Walker’s Point to Bay View. After all, Café Lulu did not win “Best South Side Dining” in 2003 for nothing. And for those of you old enough to drink, Café Lulu also serves cocktails! Check out www.lulubayview.com for information.

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Dining downtown: treats await off campus

Posted on 20 August 2008 by Victoria Caswell

Tired of cafeteria food already? Don’t worry; Milwaukee has many great off-campus dining options that can relieve the boredom of eating at the cafeteria.

One of the biggest mistakes you can make your freshman year is to not get off campus and explore the city. If you’re in the mood for some off-campus dining or shopping, here are some great restaurants that are just a short walk or bus ride away.

The East Side offers many different dining options, but one of the most notable restaurants is the Twisted Fork, located at 2238 N. Farwell Ave. The menu has everything from steak to burgers to pasta — all at affordable prices. The atmosphere is casual, but can be romantic, so it is perfect for a date or a night out with friends. It is also conveniently located next to the Oriental Theatre, an independent theatre that usually plays two to three movies at a time as well as monthly showings of the Rocky Horror Picture Show. So if you are in the mood for dinner and a movie, then the Twisted Fork is the perfect place. To get there by bus, take the 30 to Prospect and North avenues and walk a block west to Farwell Avenue.

The Third Ward is so close to campus that it would be a mistake never to experience it. Although the streets are lined with many awesome restaurants and shops, my favorite place is the Milwaukee Public Market located at, 400 N. Water St. With over a dozen different vendors ranging from cheese to Indian to fish, you will be sure to find something you like. To get there, take any bus that goes downtown (10, 14, 23, 30) and get off at Water Street. From there, walk three blocks to St. Paul Avenue.

One of the most interesting restaurants downtown is the Safe House, 779 N. Front St. This spy-themed restaurant is affordably priced for all of the character that it has. Although the food is nothing special — mostly hamburgers, sandwiches and salads — the atmosphere alone is worth it. To get in, you have to know the password — if you don’t, you have to prove you are not capable of treason. Inside, the walls are decked with spy gear, and there is even a back entrance when you leave. To get there, take any downtown bus, get off at Water Street and go north to Front Street. Good luck finding it, it is located in a dark alley and the name is not on the door.

These are just three recommendations, although there are many other great dining options in every corner of the city. Have fun exploring the city and discovering all Milwaukee has to offer; it’s an exciting city that has something for everyone.

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Nanakusa: an impressive Japanese restaurant in Milwaukee

Posted on 16 April 2008 by Brent Downs

I have noted, often cynically, that there are few restaurants that people go to these days that really impress.

Have you noticed this? You go to a restaurant and then leave satisfied but underwhelmed. It is because of this that makes going to someplace that turns out to be fantastic so surprising and delightful. Such a place can be found in Milwaukee’s Third Ward with the Japanese restaurant Nanakusa.

Nanakusa, which according to the restaurant’s website means “seven herbs” in Japanese, is a great place. In fact, it is easily one of the best restaurants in Milwaukee.

Now, if you passionately dislike Japanese food it might not be for you. But if you like good food in general and Japanese food in particular, this place will not disappoint.

Just as you would expect, Nanakusa has a sushi bar with a wide variety of sushi to choose from. All of the traditional dishes found in most Japanese restaurants like Chicken Katsu and Udon and Soba noodle dishes are there as well.

Japanese culinary techniques place a large emphasis on freshness and it is clear that Nanakusa respects that completely in their dishes.

Nanakusa offers something for just about anyone. If you are vegetarian, are looking for seafood or just want something with chicken or beef in it, you can find it.

Japanese food is often thought of as being exotic, and it is. However, there are options for those who do not particularly like the thought of eating raw fish.

Nanakusa also offers a selection of Kobe beef dishes, which is more expensive but much better than regular beef. They also offer a wide selection of sake and other beverages such as plum wine.

The Gyu Maki and the soba noodle dishes come highly recommended, as does the sushi.

Nanakusa offers a wide variety of specialty dishes and seasonal items as well. Many of the dishes tend to be on the smaller side. It is perhaps best to go there with a group of friends where you can share various dishes.

Also, the dishes tend to be presented as soon as they are made, which can make the order in which they arrive seem somewhat strange compared to other restaurants where everyone is served at the same time.

Nanakusa has won numerous awards and according to their website is one of only three Japanese restaurants in the world to win the “Award of Excellence” in 2004 from Wine Spectator.

Perhaps the only negative aspect to the restaurant is the price. The prices for some dishes are high, but this is to be expected in such a fancy place.

Nanakusa’s hours are from Tuesday to Friday from 11:30 a.m. to 2 p.m. for lunch and for dinner from 5 p.m. to 10 p.m. Tuesday to Thursday, 5 p.m. to 11 p.m. on Friday and Saturday, and from 5 p.m. to 9 p.m. on Sunday. They are closed on Monday.

Nanakusa is located in the Historic Third Ward in Milwaukee at 408 E. Chicago Street.

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Restaurant review: Edgar’s Calypso

Posted on 02 April 2008 by Brent Downs

For those of you who are nostalgic for your vacation down in the Caribbean there is a restaurant downtown that might help you relive your trip. Located on Water Street and near Wisconsin Avenue, Edgar’s Calypso serves up quality Caribbean cooking in a delightful atmosphere that makes you feel miles away from Milwaukee. Continue Reading

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George Webb hopes to revitalize student interest

Posted on 28 February 2007 by Dan Zagrodnik

Haven’t been to George Webb lately? Well, you are not alone, as many students do not consider the resturant a great option for their fast food purchases.

This minuscule support base from students is credited to “long wait times, dirty tables, unfriendly staff and an overall poor quality,” said Alec Wollensak, the Marquette University Student Government Business committee chair. “One bad experience, you are not coming back.”

The lack of interest is noticed by George Webb too. Last semester, owner Tom Aldrich approached Toby Peters, associate vice president of administration, knowing “there was a need to improve services on campus,” said MUSG Legislative Vice President Brock Banks. “Adlrich wanted to find out what students want and how he could improve.”

Peters then approached MUSG asking about student opinion and how to improve business, said Banks. MUSG assembled a group including Banks, MUSG senators, a student and an intern to address problems and create solutions.

“Peters led discussion to find how to change the image on campus,” Wollensak said.

This group met with Aldrich to express students’ dissastisfaction and that “the overall atmosphere deterred students from eating there,” Banks said.

“Our goals were to get students in the work force and create a marketing campaign to show the service and atmosphere is improved,“ said Wollensak. “With a great campaign it is not going to take that long to change their image.”

Ideas from this group are already being enacted, including a new seating arrangement with booths closer to the door and a “please wait to be seated” sign. The changes are meant to “encourage communication between customers and the staff,” said Wollensak.

The other important change is to “create service which integrates students into the labor force,” said Banks. “[Aldrich] stressed the difficulty in getting good people to apply.”

The final necessity to change the image is a strong marketing campaign. Meghan Lefeber, an off-campus senator, was also working with the group first semester on advertising. She is now in the Les Aspin Government Center in Washington, D.C, and was replaced by Halley Landsman, a junior majoring in advertising with a minor in marketing.

“We looked at the strengths and weaknesses and what is being overlooked for good business,” said Landsman. “We are creating different type of promotional events and press releases.”

Their new advertisements include an “8-minute satisfaction guarantee” where customers receive a $1 off coupon on their next purchase if a food order is not ready in eight minutes. On men’s basketball game days (both home and away), students can “purchase five burgers for $5 up until game time,” said Landsman. Furthermore, if the team wins, free fries or hash browns are included with the purchase of a burger and a drink.

Other advertisements include a stronger emphasis on George Webb’s acceptance of Marquette Cash. Finally, ads will also appeal to possible student workers, touting the almost $10 per hour possible with wages and tips.

These ads were presented to Aldrich and a spokesperson from Platypus, George Webb’s advertising company. The basketball promotion is already in place, and the 8-minute satisfaction guarantee is coming soon.

Future plans are also being considered to continue the “hip student-run business atmosphere,” said Landsman. These include “having HYPE perform one night, a burger eating contest with free prizes, t-shirts and burgers,” as well as continued weekly specials. “Aldrich wants it to continue through the years, not make it a one time thing, “added Landsman.

Although students generate the ideas, all funding is being provided for by George Webb.

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Students overall pleased with dining changes

Posted on 27 September 2006 by Katie Pope

For hungry students leaving the library after a long night of studying, those with meetings and practices during dinner, students who are late-night snackers and ones who like to eat four meals a day, the dilemma of how to satisfy their hunger is answered. Thanks to the new changes in the dining services, food is only a short walk across the street because of McCormick Hall’s new extended hours and weekend food service. Full meals are now available until midnight.

“It’s great,” said Kimmee Karnowski, a freshman living in McCormick. “It’s really convenient to go to after meetings and practices.” The rest of the student population seems to agree. Jerry Dohr, the general manager for Sodexho’s campus services, reports that an average of 500 students are taking advantage of this service between 6:30 p.m. and midnight on any given night. Heather Schroeder, the current hall director of McCormick, is sure that these additional hours “will definitely continue” in the future years.

Another seemingly successful change has been the new Carte Blanche meal option. Unfortunately, this plan wasn’t developed until after most students had chosen their current meal plans, but Dohr also added that, “the Carte Blanche Plan has proven to be very popular despite being introduced after room and meal plan selection(s) had taken place.”

This new plan allows for an unlimited number of swipes into any given dining hall. It is the most expensive meal plan at $1,625, but for those who eat more than 19 meals a week, it is only a price increase of $100 from their current plan, making it a price-conscious alternative to eating out. For the vegetarians and vegans on campus, there have also been changes to the menu in order to better accommodate their needs. “This is an entirely new menu line that features entrees and desserts that are 100 percent vegan, yet have the authentic flavor profiles of (their) meat counterparts,” explained Dohr. The sampling of students asked about this have commented that the “jury is still out” on the menu, but everyone has their individual preferences.

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No Culver’s on campus due to exclusivity contracts

Posted on 27 September 2006 by Brian Collar

The addition of the hot dog vendor Dogg Haus on the corner of Wells and 17th streets has piqued interest in off-campus dining around Marquette University.

One Wisconsin culinary treat, Culver’s Restaurants, recently discussed the possibility of opening a location at Marquette, according to a source in the campus’ business community who asked to remain anonymous.

Marquette University approached Culver’s approximately six months ago about establishing a location on campus, but negotiations between the two never really got off the ground, according to Dave O’Brien, real estate manager of Culver’s operations and also a member of the franchising team.

“We would still be open to something at Marquette,” O’Brien said, “as long as we could ensure that it would be sensible financially for a franchisee to open a location.”

An opening of Culver’s on campus would have to be at least three miles from the nearest Culver’s, which is the location at Miller Park Way, according to franchisee agreements.

One theory as to why Marquette ultimately did not follow through with acquiring a Culver’s is the existence of exclusivity agreements with businesses already on campus.

“Marquette currently has exclusivity agreements with Jimmy John’s, Papa John’s and George Webb,” said Mike Whittow, assistant to the vice president.

Whittow could neither confirm nor deny that Marquette had discussed with Culver’s about opening a location at Marquette.

Marquette has an exclusivity deal with Jimmy John’s regarding sandwiches. Thus, a similar sandwich store may not operate in a Marquette-owned venue. The rule does not apply to Subway or Cousin’s, because Marquette does not own the facilities that house them.

Marquette’s exclusivity deal with George Webb covers hot breakfast items and also hamburgers, a specialty of Culver’s restaurants.

“Exclusivity clauses are used to bring good tenants into our space,” said Whittow. “Sometimes, they are the only reasons people would move into the location.”

Exclusivity agreements offer a monopoly on a product in a particular market – in this case, the Marquette campus. Whittow stated that the policy at Marquette was similar to one at other universities that rent out space for food vendors. The University of Wisconsin-Milwaukee, however, does not have exclusivity agreements with restaurants on campus, said to Scott Hoffland, director of dining services.

Unlike Marquette, which leases out space, UWM owns franchises that operate on campus in the Union. All restaurant employees and managers are UWM students and staff members.

Although UWM does not write in exclusivity agreements by instead purchasing franchises, it is concerned with territorial issues of restaurants near campus that might compete with those on campus.

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