Boston College - Sub Turri Yearbook (Boston, MA)

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Specialty of the Day Every once in a while tl ere came the time when food at the dining hail just didn ' t make the grade. Or a quick search in the refrigerator to find some leftover macaroni and cheese only re- suited in a half stick of margarine and a box of Arm and Hammer Baking Soda. That was the time to eat out . . . Luckily, Boston offered a wide variety of culinary delights ranging from the good old hearty pizza pie to the elo- quent creations presented by the more sophisticated establishments around town. No matter what the occasion was there was always some restaurant which would fulfill your needs. Faneuil Hall always ranked highly on the list of favorite restaurants. Here at the food hall you had the possibility of eat- ing every course of your meal at a differ- ent place. For starters who could resist the stuffed spinach cheese mushrooms as a quick appetizer? And for the health food addicts there was always the fresh fruit salads. The difficult part was deciding what to choose for your main course. Inevitably, some par- ticular aroma would successfully entice a . you into purchasing more food. Who could forget No Names? Talk about generic no frills dining! The in- teresting aspect was that its simplicity actually enhanced its wonderful non- sensical atmosphere. It always helped to eat some snack before you left home because the chances were high that you would be standing in a line which started yards outside the front door, wound up and down a set of stairs, around a pole and overto the reception desk before you could see the tables. Yet no one ever seemed to mind the wait because by the time you were almost seated, you and your friends had polished off the case of beer you had brought along to drink with dinner. As a matter of fact you were just beginning to help the group behind you finish their bottle of wine when the hostess was pull- ing you into the dining room. Whaaat . . . dinnertime already??! Top favorites in the ethnic foods in- cluded the North End ' s prize winning European Restaurant and the Mexican Guadalaharry ' s. If Oriental food was more your dish Aku-Aku or the Hong- Kong were the places to visit . . . without forgetting to bring your picture-ID. What about those nights when Ched- dar cheese and sour cream potato skins (with bacon bits) seemed a little too high for your daily calorie requirement? Well, thats when Souper Salad always wove its way into every disciplined diet- ers heart. Every once in awhile your date was so special that he or she made 33 Dunster St seem like Wendy ' s. That was the time to put on your fancy outfits and enter the elegant dining atmosphere offered at Union Oyster House or the Charthouse. The magical air was just the touch to make that lasting romantic impression on your date. Inevitably, in the course of you r dining history at Boston College, you soon dis- covered that not only did Boston ' s res- taurants offer great food, they contrib- uted to some very fond memories as well. — Tania Zielinski Staff Photo 26 Boston

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American Heritage Like any other large city, Boston had its own ethnic sections such as the North End, the South End and Chinatown. To an outsider, these areas might have suggested a segregation of sub- cultures. However, unlil e any other large city was Boston ' s enormous student pop- ulation, bringing with it fresh, open- minded enthusiasm. For those of us who had the opportunity to explore Boston over our years here, we knew that our city was not composed of isolated sub- cultures, but instead was a blend of var- ious sub-cultures, inviting all to partici- pate. To observe the influence of this melange, one needed only to struggle through the crowded food halls of Fanueil Hall. Here the olfactory nen es were bombarded by the aromas that drifted from various stalls advertising their ethnic cuisine. If a relaxed sit-down dinner was your preference, there were several restaurants in the immediate vicinity to choose from — a la francaise at the IVIagic Pan or ' south of the border ' to Guadalaharry ' s. If immerson was sought, the Italian North End was only a stones throw from the Marketplace, There local residents would converse heatedly in their native tongue while coeds sipped their cap- puccino in the Cafe Paradise. Strolling through the streets while a feast took place was an experience in itself. Natur- ally the word Italian connotates visions of delectable specialties ranging from canneloni to canoli! The Asian influence was not central- ized in the peep-show district of China- town. The Hong Kong in Cambridge and Aku-Aku in Back Bay were often fre- quented by students from all over Bos- ton. After a couple of the infamous Scor- pion Bowls whether the restaurant was in Boston or China became blurred. Last but far from least was the Irish population in Boston which constituted the largest ethnic group in the city. Even without a drop of Irish blood, there was always that one day out of the year that fell somewhere in the middle of March. For B.C. students, St. Patrick ' s Day im- plied a self proclaimed holiday (or for those more dedicated students, a half day of classes] that begun at noon and Makis Icrtridis lasted until the wee hours of the mom ' . Droves of students flocked to the famous establishments such as The Purple Shamrock and the Black Rose. The most heart-warming aspect of the event was that singing, laughing, and dancing in the bars were people of all ethnic back- grounds as well as Irish, enjoying it just the same: this was the real advantage to the blending of ethnic cultures in Boston. — Maureen McNicholi Geoff Why 28 Boston