The octapodaki tou yiorgou ($13.75) requires octopus to be braised in a wine and vinegar stock for precisely 80 minutes, before resting for up to a day; each order is then char-grilled over a mesquite flame in a lemon-oregano olive oil dressing. The octopus’ smoky flavor, intensified in crispy bits of carcinogenic ambrosia, pairs perfectly with the rich 2010 Sigalas Assyrtiko Santorini ($11 per glass), whose fine sea salt finish transports you to the rocky Aegean coastline.
What makes for the perfect meal? Our Food and Wine Editor reflects upon his culinary escapades in Tokyo, Japan and how Big Macs need a revamp.
Students can now gain access to food delivery within 45 minutes from over 60 restaurants in Palo Alto and Mountain View thanks to DoorDash, a Stanford alumni-founded startup hoping to leverage the needs of local small business owners and hungry clientele.
Earlier this school year, Stanford’s very own sweet shop, Decadence, made its debut in Tresidder Union. While we all know Starbucks’ pastry offerings are consistently yummy, Decadence offers a unique and novel selection of sweets that are definitely worth a try. And, if novelty isn’t quite enough to persuade you, did I mention that Decadence also takes meal plan dollars?
We know that reforming our food system requires forging alliances across groups.
The food trucks, a pillar of the Executive’s platform, will be serving food every Friday and Saturday night during winter quarter.