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Dear Sexpert,
The preview article on the Grind Arts Company’s production of “Sweeney Todd: The Demon Barber of Fleet Street” focused on the young group's desire to push boundaries with its talented cast and its new vision for collegiate theater.
Princeton University Ballet takes the stage this weekend in the company’s spring show, “Spring Production.” The simply titled performance allows PUB to showcase its members’ increasingly creative choreography and technical prowess without worrying about adhering to a theme. The 90-minute performance features both classical variations and contemporary pieces. This semester, the program also includes a piece by guest choreographer Donna Salgado, artistic director of CONTINUUM Contemporary/Ballet in New York City. The noticeably longer show (with 21 pieces in total) tends to have a slower pace than desired, but several fantastic moments of near-choreographic brilliance and impeccable showmanship remind audiences how great PUB can be.
If you’re a fan of Chef Scott Anderson’s work, but not so much of Elements’ price tag, Mistral gives you the perfect opportunity to sample some of his amazing creations on a budget.
The night I went to Say Cheez was the night of winter’s return. The temperature had dipped to an unthinkable 44 degrees, and wind and rain challenged my mettle as I hiked up from Whitman to Nassau Street. My glasses had fogged up, blurred by raindrops and my frantic breath, when I saw the sign — the only sign that could brighten my mood — SAY CHEEZ. I entered the fine eatery, admiring the lunch counter for its sparse authenticity, a clear commitment to its mecca as a fast food hot spot.
Even before setting foot into Despaña, diners can see through the window shelves stacked almost up to the ceiling, filled with imported Spanish foods in jars, cans and boxes. This sets the atmosphere for the cozy Spanish restaurant, which can be very busy during peak dinner hours, so a reservation is highly recommended. Although I had a reservation, my guest and I had to wait for several minutes before the hostess showed us to our seats. After we were seated, service was slow to bring us menus and beverages. Fortunately, after we ordered our food, the service became much more prompt and reliable. My guest and I ordered buñuelos de bacalao — deep-fried cod fritters — and a platter of ibérico-style cured meats to start, as well as a paella. Despaña also provides complimentary fresh bread and olive oil for diners to munch on while waiting for dishes to arrive. The bread, while not especially remarkable, came to the table warm, and the waitress was attentive to refill the basket when it was empty.
At the intersection of University Place and Dickinson Street stands a taupe-colored house with shutters the color of clay. There are no signs to indicate that this house is any different from the other picturesque houses that line this stretch of the street, but in fact, it is the home of 2 Dickinson St. Co-op, Princeton’s only vegetarian food co-op.
Ivy Inn
Triumph Brewing Company
From the most delicious iced cappuccino at Rome’s Giolitti to subpar cappuccinos at the campus café, the cappuccino will forever be linked to my time abroad in a small town in Italy. Most memorably, each morning, I’d stop by Urbino’s Café degli Amici on the way to class, where the same two baristas would smile at me and knowingly ask, “un cappuccino?” before whipping up the drink with impressive speed.
Ah, Murray-Dodge, that sweet late-night solace of hot tea and hotter cookies. But just how many cookies, you ask? Well, each batch takes around 10 minutes to bake, plus another five added on for cooling time. Murray-Dodge bakers stop making cookies at 12:15 a.m. On an average night, they’ll put out 18 batches, each with 40-45 cookies. That’s 720-810 cookies these student-bakers put out in total, night after night.
Hoagie Haven – Mac Daddy $6 half/11 whole
Conte’s Pizza
1. Ice Cream.
1. Fire in Whitman; U. officials wonder if perhaps fire safety does not last a lifetime
Dear Sexpert,
Fundraiser: Fashion Speaks: Service in Style at Princeton
At this time of year, the word “thesis” conjures images of hardcovers and bound pages, not films and art exhibitions. The latter represent the work of seniors pursuing creative theses in their final year of independent work. Senior writer Zoe Perot offers a glimpse into the pieces created this year in creative writing, theater and visual arts. Staff writer Nina Wade spoke with students completing creative theses in the dance and film departments.
The day after former University President Shirley Tilghman was nominated for the presidency, a student came into her office, imploring her to consider the plight of the arts on campus. The series of discussions with student groups that followed helped lead to one of the largest campus expansions in the University’s history. While most are familiar with the temporary difficulties of construction — such as the maze of fences obscuring Forbes College and the relocation of the Dinky — the plans for the Arts and Transit Project are as necessary as they are ambitious. Not only does the Arts and Transit Project seek to bring Forbes into the campus community with an expansion of public student spaces, but it will also create a unified physical home for the Lewis Center of the Arts, whose programs are currently scattered across various buildings on campus.
This weekend, diSiac Dance Company brings “On the Edge” to Frist Film/Performance Theatre. “On the Edge” highlights all the choreographic intricacy and innovation we have come to expect from diSiac, and will be sure to please longtime fans and new audiences alike. The show features many fresh, original and nuanced performances, but the overall performance quality is inconsistent: certain pieces shine while others recycle choreographic and lighting tropes. Despite momentary missteps, “On the Edge” traverses exciting new terrain and emphasizes diSiac’s impressive range.