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February 22, 1973 THE TRANSCRIPT Page 6 Luradhr Brest! 4. o Atf tru Lunch out is often a pretty meager affair in Delaware. We've already, considered many noon spots in the context of another specialty. Rating these last few was hardly encouraging. Luncheonettes are geared to their peak hours, but the test of a good one is the ability of its food and service to perform to the bitter end of a busy day. The 2 p.m. hour at Swope's coffee shop found the waitress irritable and the food fading fast in the final stretch. Of course, all stores have hours, but cleaning up an hour before closing occupied the help so totally we felt we were imposing long before we were finally asked to leave. Pine Panel Fantasy At first the pine panelling and quaint ivy-patterne- d wall paper conjured images of corner drug store cordiality, but a long wait for service dispersed the fantasy. souo-ot-tne-da- y cy p.m. was no longer available. The special, stuffed pork roast, was a tired glob oi instant potatoes and soggy dressing, along side stringy and unassertive machine-slice- d pork. The fish sandwich offered some redemption steaming hot inside and crusty outside it filled the bill as adequate luncheon normality. But where tasty cole slaw might have hit the spot, a never arouse even the slightest tremor in an unseasoned traveler boarding at 6 p.m. However, two flight buffs became more than a little uneasy as 5:30 p.m. rolled around, and we were still unserved. l wo waitresses in outrageously unkempt and unmatched uniforms seemed unaffected by customers who dared to do other than stop at the counter for, coffee. Stark Setting Flies circled our uncleared table, holding for landing over half-eate- n hamburgers and sticky-swee- t Coke glasses. The high ceiling was reminiscent of an airplane hanger, and harsh artificial lighting and dusty plastic flowers did little to assuage the rough-edge- d setting. Ignore the environment and you will enjoy Dobb's House's one big plus: Cheesecake (65 cents). The ample slice is rich and moist. crisp lettuce-tomato-onio- Charcoal broiled flavor and a n garnish, recommend the hamburger ($1.25)' but hardly warrant Its price. Fountain Cokes are flat and vvavcry, ana ice seems to be at a premium. Based on our single visit, we suggest you wait for the food and service offered aloft. i narrow elbow-to-elbo- w counter shoved patrons out into a hectic kitchen. The student waitress-cook- s were obliging but irritatingly inexperienced. Danielle's was distressinly untidy, and we suspect the dirt went more than skin deep. Hamburgers were small and survived a greasy grilling (The chefs could keep no secrets when the customers sat 18 inches from the stove), but the omelet suffered, it s cneese had slid into a last bite bonus. Underdone inside, the hefty french fries were intoller-abl- y limp and soggy. Storebougnt coconut cream pie looks delectable in a grocery cart, but although adequate, it's not much of a restaurant selling feature. Prices were certainly accomoda- ting, and it was the only 24-hour service available in town. Danielle's went the way of any discount hamburger joint in a Pizza PlacesPander To Popular Palate Delaware, 0. has about as much claim to the pizza story as Rome, 111. It's a midwastern fiasco. I town awaiting MacDonald's grand opening. &top-1- 2 offers a lot to advertise, itself. Very simply, it's a quick lunch spot where fast food is better than just fair. The menu is complete with all the lunchtime standbys, and our more or less random choices measured up. The chopped beef steer burger, garnished with lettuce, tomato and mayonaise is mountainous and tasty. French fries are surprisingly light, crisp and greaseless, the exception in Delaware. Stop-1- 2 also captures laurels for the best beef barbeque in town. For only 12 cents a small appetite-whettin- g dish of corn relish exudes zesty charm. The long list of homemade pies is foolproof as far as we sampled. You can't go wrong with pumpkin or pineapple. The first is rich, dark and spicy; the latter juicy and tart. Service is attentive and quick TOO BAD TOMIMLLI'S doesn't have the liquor license of its , predecessors, "YVhitey's" and The Intersection. Delaware's latest piz.a parlor offers an authentically greasy, thin-cruste- d pizza heaped with meat and vegetables. The meatball sandwich (author's choice) is substantial and spicey. In fact, Tominilli's may make it without beer-t- he food is great. ,,,,, hy Cindv D.,vso ; . l, r ' VA jr;.rr-- n ., y rr L k- - ? v. J; ; i-- j : - -'-- i KV'-- - L . 1 l BORDEN BlItGER, Delaware's newest hamburger chain, sports a dihe-i- n window plus the usual counter-to-tabl- e routine. But finely-choppe- d, refrigerator-stal- e conglomeration lent little, if any, flavor. Danielle's claims the briefest reign in a long line of short-ter- m restaurants to occupy the tiny nook on South Sandusky Street. Not to mock, "I told you so," but Danielle's demise befits the third rate greasy spoon it was. Tt was crowded a pinball machine vied for aisle space. A Pre-Fli- ght Snack Yields Ulcer Aloft Dobb's House coffee shop at the Columbus airport is an unfortunate exception to the generally efficient bustle of a terminal's activity. Sitting down at 4:50 p.m. for a quick pre-flight snack should The Jug bakes a bread-like- , extra cheesey pie. Du-Tri-- Mi g, Marino's heaps eye-waterin- nose-runnin- g pepperoni, "all-the-wa- y" onion, sausage and hot peppers onto its version. Aside fire-breathi- ng Du-Tri-Mi- from this monster, 's pizza is mild enough but grease saturated. Sir Pizza and Pizza Villa both serve a crusty pizza with a wide range of toppings, but unfortunately, one consistent flavor. For Non-Pizz- a Eaters Pizza Vila's pizza may flop, but it puts on a successful meatball sandwich four or five saucy, spicey, succulent meatballs on a delicious hard roll. (Melted provalone is worth an extra five cents. (The Villa's hot hero is the counterpart of the American hogey, but flavors intermingle richly in this warm old country version. Du-Tri-M- i's sub might not pain a sword swallower, but your non-asbestos-coat- ed average mouth finds it exceedingly hot. Few tasters are equipped to deal with what is basically a shredded onion sandwich. Sir Pizza's spaghetti, however, might improve with a bit of this peppery excitement. A weak and watery tomato sauce is sloshed over unappetizingly thick, wet noodles. (Those fat noodles told usimmediately someone didn't know beans about Italian cooking.) The beef boat sinks in gravy, which incidentally, leaks through a wicker basket lined with aluminum foil. Cramped Setting Atmospheric "la dolce vita" is totally lacking in Sir Pizza's small, tight-table- d cafe. Service here is abrupt and kept to a minimum. Salads and garlic bread arrived midway through our meal. Footnote: personel checks are not accepted. Du-Tri-Mi- 's lack of good service seems more a case of inefficiency than inhospitality. Our table remained uncleared throughout our late-nig- ht meal which was 45 minutes in coming. On the other hand, Pizza Villa's gracious hostess and youthful, amiable staff made for pleasurable dining in a student frequented parlor. An extra it's one of Delaware's few restaurants open Sunday evening. Pizza pickings are not sparse in Delaware but neither will they reap rich rewards. However, you probably won't be able to do without that dish for four years, so suit your own compromised taste. Is it worthwhile to deliniate Burger Chefs scrumptous and third rate items? Like the Union, "Chef'is one of an OWU student's homes away from home. Most of the food has that "no longer tasted" stamp of familiarity. But we feel it's only fair to say a few words in praise of the Super Chef (65 cents). Along with the Big Chef (a dime less and lacking tomato), it's one of those delectable stacks of "junk food" which are uniquely and affectionately American. Crusty, syrup-lade- I I': V 1 . Y n somewhere along the line, the two systems don't synchronize, and service is unbearably slow. The food is typical apple and Oli ver s again we have found it a dismally dry, cotton-cand- y confection. If sweet tooth cravings demand placation, eye the bakery window, giving special attention to the pecan rolls and macaroons. Warning: Bun's chocolate candy bars sometimes don't move and become brital with age. Delaware Elegance Our arduous and frustrating quest for gracious dining in Delaware ended at Oliver's in the Holiday Inn. Dark, massive wood furniture, bur-gand- y Mediterranean patterned carpet and deep scarlet linens lend a bold masculinity to the main dinig room. Like most of in-tow- n Delaware's eating spots, Oliver's has inherited bits of standard Liittle Drown Jug" horsey memorabilia, but it is adapted well to the predominately Spanish decor. road-sid- e fare. Pholo by Cindy Davidson Chef Feeds The Mosses cherry turnovers are, as yet, an unperfected bit of hamburger stand Americana. Burnt black pastry has been the Burger Chef blight this fall.. During these same brisk autumn days, however, first rate french fries stayed piping hot for at least three blocks walking into gusty chill winds. By now, Burger Chef is probably an integral part of your college diet, and although you complain, we're willing to wager you won't stop going back. And we don't recommend that you do. Continued from page 5 Service is alert and cordial. Students may have to ask for a cocktail, and anyone may wait (up to 45 min.) to be served, but generally the staff greets everyone with liberal doses of hospitality. Prices will probably prohibit regular visits, but Oliver's is so unique to Delaware dining that you should plan at least one evening of luxury per term. The menu jumps from roast duck to veal parmesean to filet of sole to prime rib of beef. No where else in Delaware can you find such variety. A steak here will satiate even the most demanding gour-mandizer. We recommend the T-bo- ne ($6.75) and also point out the shrimp salad. (You may miss it on the lengthy menu.) Lima beans bacon-flavore- in a delicate, d cream sauce is a must. Is a sj udent ghetto springing up in your back yard? Coming Next Week . . . Campus Community or Student Slum?' l
February 22, 1973 i ' ' --rJ. THE REVEREND LEON SULLIVAN, pioneer of black economic development, will be OYVU's commencement speaker this year. The Rev. Sullivan founded several minority training and development centers and is a member of various national organizations. He has presided at Zion Baptist Church in Philadelphia since 1950. Faculty . . . Continued from page 1 The separation of theater from the Speech Department was also approved by the faculty. A new Theater Department curriculum, including several new courses, was passed unanimously. Both proposals have been in the Academic Policy Committee for over 10 months. Robert Crosby, professor of theater and departmental chairperson, said 12 courses are now required for a theater major. A Bachelor of Fine Arts Degree in theater was not part of the proposal. In other business, the social welfare program was approved in principle by the faculty, to be developed as an interdisciplinary and experimental program. Reporting on last week-end'- s trustee meeting, Wenzlau said the University plans a substantial fund raising effort. Emphasis will be put on building and remodeling facilities to "maintain enrollment as high as we can," he said. Verne Edwards, chairperson of the Committee on University Governance and professor of journalism, defined his committee's role, as requested by the faculty at their last meeting. According to Edwards' report, the University Governance Committee has a "monitoring and advisery" role in University fiscal planning. spr BiSIW-BOBBIS- S BiSIWBOBBISSK r WE'RE CELEBRATING GEORGE'S BIRTHDAY with a week of "CHERRY GOODIES" Cherry Milkshakes Cherry Sundaes Cherry Superheaters Cherry Soda Cherry Freezes Pints, Quarts or More plus any size cone from one to a dozen scoops Come on out to our celebration GEORGETOWNE CENTER 574 W. Central Ave. Hours: 1 1 a.m. 9 p.m. A heated discussion preceded faculty approval of an Executive Committee motion assuring that both sexes sit on the Faculty Personal Committee (FPC). THE TRANSCRIPT WCSA Calls ForNew Plagiarism Appeal Plan WCSA took another step into the academic realm Tuesday, recommending that the Academic Status Committee formalize procedures concerning academic dishonesty. WCSA approved the proposal by a 15-- 5 vote. The recommendations, drafted by WCSA's Committee A, called for the formation of a panel or quasi-judicia- l body to hear cases brought by students who felt they were being unjustly accused of academic dishonesty. If falsely accused, a student would be free to drop a course without penalty if he felt he could not be graded objectively, according to the proposal. Committee A presented three possible models to ASC, concerning procedure and methods of appointing members to the panel. iJPJ WCSA also requested that professors report all cases of cheating and plagiarism to the registrar. 7 rr t i r : UU I iru tiTTUrr 1 I 1ZZ S.Sanduskj pi 1 In other business, a proposal that WCSA's student representatives, report to the campus by geographic areas failed by an 8-- 7 vote. Times Absent 72-7- 3 Year Absentees Leonard Robinson (SUBA) 4 Karen Courtney (FAC) 3 James Leslie (FAC) .2 Mike Spencer (GP) 1 H & R BLOCK I J TAX REPORTS ) 1 84 N.Sandusky St. 1 Open Sundays 1 I By Appointment I f Phone 363-190- 3 1 Open: Daily 9-- 9 Sat. 9-- 5 J Delaware, Ohio Adults $1.50 Students .$1.00 STRAND k THEATRE i&V Kg 28 EAST WINTER ST. 614-363-49- 14 NOW PLAYING AT 7:15-9:3- 0 P.M. Fact not fiction, WED.8THU. Feb. 28-Ma- r. 1st At 7:15-9:3- 0 8th Offering Of The Film Festival AH fiflEAT tt.TflT0 Starting FRI. Mar. 2nd At7:15-9:3- 0 PARAMOUNT PICTURES PRESENTS ASEFARATE PEACE CONVERSE OR ADIDAS TAKE YOUR PICK Both At THE PEOPLE'S STO RE Page 7 J
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