Page 10-The Michigan Daily/New Student Edition -Thursday, September 5, 1991
One
can't
live
on
dorm
food
alone
l
Plenty of
placesfor
th e veggie
cm wd
by Jeni Durst
Daily Staff Writer
Stuck among a landscape of
small rural communities, corn-
fields, and a whole lot of cows, Ann
Arbor presents a much-needed hub
of diversity and intellectual stimu-
lation in Southern Michigan. There
is a variety of art, music, and activi-
ties to cultivate the mind. And ev-
erything is political. Everything.
Even eating.
Ann Arbor is a place where a
person's choice to eat flesh (animal,
not human, that is) is discussed
along with abortion and euthanasia
as a moral decision. Vegetarianism
is not just a nutritional way of life,
but a political statement. So if the
pictures of tortured baby calves
thrust at you on veal night in the
dorms disgust you, or you just want
to do something "weird" like ev-
erybody said you would if you came
to this school, then jump onto the
veggie bandwagon and check out the
following food spots.
Seva's
The only "totally no meat any-
where" restaurant around campus.
You can enjoy a variety of fake meat
products like tempeh or tofu, both
soybean substitutes, in burgers,
sandwiches, and even fajitas.
They offer a number of salads, or
Mexican, Oriental, and American
entrees. Many of their dishes can be
prepared without cheese, eggs, or
any other dairy products for pure
vegans.
A small market in front also of-
fers numerous types of vegetarian
products, edible or otherwise, for
sale.
Tios
Mexican cuisine that may be the
best in town. Almost everything is
normally prepared with meat, but
can be converted for the vegetarian.
They use only 100 percent vegetable
oil for frying.
Tucked away in half of a tiny
"hole in the wall" building on
'Huron near Division, Tios doesn't
,offer the most luxurious of dining
atmospheres. In the spirit of fast
food, you order at the front, pick up
your food, and have to scrape the
Make a statement with
your lunch: Try falafel
One of the many places to eat in Ann Arbor - The Bagel Factory. Three guesses as to what the house
specialty is here.
(real) plates when your done, but
they do offer take-out and delivery.
Besides the usual tacos, burritos,
enchiladas, Tios also boasts the
Mexican Pizza. Three tortillas lay-
ered with Spanish rice, beans, cheese,
and sauce. And unless your a
masochist or a very big eater (read:
pig), bring someone to share it with
you - itf s huge.
Kana's
Possibly the only purple eatery
in Ann Arbor. On the inside you'll
find very small surroundings but an
elegant ambiance, and a variety of
Korean fineries, with a whole sec-
tion of veggies.
For those that want to add a lit-
tle spice to life and can take the neat,
almost all their dishes can be pre-
pared a la Szechwan (read: really,
really hot). One of the few places
you can get vegetarian eggrolls.
Afternoon Delight
This place offers a great place for
a quick sandwich or salad, or a major
meal. A blackboard in the front de-
scribes weekly specials that include
stir-fried tofu and cheese-stuffed
pasta.
In addition, the permanent menu
boasts a number of vegetarian sand-
wiches, HUGE baked potatoes
stuffed with various veggies and
cheese, an awesome vegetable soup,
and an "everything-you-could-ever-
think-of-putting-on-a-salad" fixin's
bar.
Bon Juice and Sandwiches
You could attend the University
forever and still may not know this
place, even though it is at most a
block from the Diag and sports a
bright pink awning. This undiscov-
ered place for Middle Eastern food
(check out the story on falafel for
more Medeteranian spots) lacks
only an adequate amount of seating.
It's quick, inexpensive, and close;
plus, the food's good.
They have all the favorites:
falafels, spinach and cheese pies,
hommus, plus a whole line of vege-
tarian sandwiches and appetizers,
and a number of specialty fruit
drinks and shakes.
Bicycle Jim's
On the surface, Bike Jim's ap-
pears to be another in the long line
of upscale sandwiches and fry joints
(i.e. Bennigan's, Chili's, Bill
Knapp's, etc.). But they also have the
best spinach lasagna around and a re-
ally good veggie sandwich (ton o'
cheese).
Of course, the best time to hit
Jim's is Tuesday nights during
hockey season for WPZA's "Red
Berenson Show". The fifty cent hot
dogs won't turn your head, but the
fifty cent drafts might (beer does
qualify as vegetarian cuisine - hops
and barley).
Pizza Bob's
Of course just about any pizza
place can serve up some vegetarian
chow (i.e. cheese pizza), but Bob's
offers much more: a number of veg-
gie subs and sandwiches to choose -
from and also the famous chipati -
"A Pizza Bob Original".
For those in the dark, a chipati
consists of a whole pita bread
(white or wheat) stuffed with let-
tuce, red and green peppers, cheese,
and mushrooms, accompanied by se-
cret sauce. You can get meat in your
chipati, but it's much better au natu-
ral. Bob's also boasts the greatest
shakes and malts in town, a must try
for everyone.
Geppeto's
See Pizza Bob's above and add to
it the best veggie sub in Ann Arbor.
Stuff at the Mug
If you're very unadventurous or
just lazy, then try the basement of
the Union. The food at the Mug can
be pretty scary, but you can still get
it vegetarian (which might be the
best thing, considering the rumors
about the meat). The Golden Wok
has some veggie oriental choices, and
next to it is the salad place which
offers (surprise) a bunch of kinds of
salads.
by Lisa Bean
Falafel n. Deep-fried balls of
ground chick peas and spices origi-
nating in the Middle East. It is gen-
erally rolled in pita bread with let-
tuce, tomato, and tahini(sauce).
Options: hot sauce, hommus,
unidentifiable pickled, pink vegeta-
bles.
With eight places to purchase
falafel, Ann Arbor is one of the few
American cities in which falafel
stands are more common than Mc-
Donald's.
For the average cheap, lazy, hun-
gry U-M student, falafel is ideal.
It's inexpensive (between $2-$3.25
tax not included), fast, and ex-
tremely filling. Plus, you can con-
vince yourself that it is healthy.
But falafel is more than a popu-
lar food. It is a medium for self-ex-
pression and personal growth. It re-
quires you to gain the confidence to
publicly stuff an oozing roll of pita
bread into your mouth, to allow
bits of lettuce, tomatoes, and tahini
to drop conspicuously down the
front of your shirt, and to walk
around for the rest of the day feel-
ing like a cow who spent too much
time grazing in a garlic field (and
enjoy it).
Each restaurant has its own char-
acter which may have a profound ef-
fect upon your own. So, put down
those burgers, and test your limits
in the Mid-East of the Mid-West.
Amer's Mediterranean Deli
If you've got fifteen minutes and
$3.25, Amer's sells some of the
freshest balls in town. However,
their falafel, fried while you wait,
lacks the aged flavor of the reheated
variety sold in most other places.
Located between a computing center
and Rick's bar, Amer's hosts a pecu-
liar mix of coffee-crazed procrasti-
nators and drunk munchers. Never-
theless, it can't be beat for late-
night falafel cravings with its 19
and 1/2 business hours 363 days a
year.
Bon Juice
With a pink neon awning, a
French/English title, and travel
agency photos of Lebanese moun-
tains, the falafel is about as good as
you might expect: dry, salty, and
loaded with strange vegetables that
match the sign. Their Frosty Fruit
Flip, Mango Squeeze, and Carrot
Delight, all available with proteini
powder upon request, are probably a
better idea.
Jerusalem Garden
Described by one connoisseur as
the "falafel epicenter" of Ann Ar-
bor, it offers the best, mnost reliable
falafel. Although it's a few blocks
off campus, it's well worth the trek
for the atmosphere alone. Deliber-
ately catering to the tourist concep-
tion of the Middle East, it's just
slightly more quaint than cheesy.
So, grab a camera, don Bermudas, and
hike on over.
A few words of caution: Don't
go there when it's raining if you are
with more than one person, don't
plan on eating after 8 p.m., and don't
bring your American Express - it's
only about $2.
The People's Food Co-op (PFC)
There will be no mysterious, op-
pressive, or artificial ingredients iri
this $2.25 per pound dry falafel foil
your own waking. In the spirit of
PFC, you will learn from the bulk
food container where to place
falafel in a socio-historical context,
You will be informed that falafej
originated in Egypt and was serve4
as a main dish for the ancient Christ
tians, during Lent.
Despite its origin, Jerusalem
tends to assert ownership. The Mid
die East is funny that way. (It'$
hard to abstain from political com
mentary when in the arena of the
PFC).
Sgt. Peppers
Although it's embarrassing to
admit it, this party store offers
some of the best, and spiciest,
falafel in town. You just have to
ignore the browning fruit salad and
the fact that the falafel balls look
like they've been sitting in the dis-
play case for at least two days. One9
patron noted it is "good in altered
states." Judging from its location
(across from Zeta Psi - the anti-
fraternity), that's probably a com-
mon experience.
You might also want to note
that Sgt. Peppers is one of the few
stores that stock whip it cannister
- just ask for them along with ex.
tra hommus.
Oasis
Nobody who has walked dowR
South U. doesn't know this place, at
least by scent. Somehow, it manage
to exude its aroma for at leat
thirty feet in both directions. On
taster commented that it reminded
her of a "bad hangover." Don't ask.
Regardless, it is the only place t
offer a much needed free drink l
recommend the lemonade) with li
large sandwich. Their falafel isnit
bad either. Just hold your nose when
you stop in on those post-party
mornings.
Shahrayar Mid-Eastern Cuisine
The sign outside boasts, "Good
food. Relaxing atmosphere," and it
delivers, at least on the atmosphere.
This restaurant, with Arabic musi,
too friendly waiters, and almost a-
tractively decorated walls offers
the most "authentic" Middle East-
ern decor. As for the falafel, it was
more sour than "good." Maybe it
was their other selections to which
they were referring.
Wolverine Hideaway
With K-mart type floral photos
adorning the walls and turkey, tuna,
and roast beef on the menu alongside
Mid-Eastern specialties, this place
lives up to its American name.
Ironically, one of the few places
to offer much seating, it tends to be
rather empty. Most likely this his
more to do with its being in hiding,
than poor quality food. But watch
out for that extra hot sauce. All
that time in the underground has
made the chef a bit overzealous.
Many thanks to the contributing
taste-testers: Gianna Antworth,
Claudine George, Dyan Harden,
Evangeline Holmes, and Alice Rim
who are probably still recovering
from our falafel orgy.
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