Being a grad student foodie means two things: 1. you’re always on a tight budget, 2. you have to make the most of every chance you get to eat out. Ultrahigh end restaurants are certainly off limit. Popular chains, no matter how tasty, are unbloggable and reserved for rare occasions when the cravings go mad. The more popular types of food, like pastas and sandwiches, would require a lot more skill and creativity to pen down, hence also preferably avoided. What’s left are the locally owned kitchens with ten or fifteen tables, one or two waiters, and something off the beaten path. It could be a strange item on the menu, or the lack of menu, an interesting name, a worn sign, a long line, an always-closed wooden door… For me, it’s the type of cuisine. If I haven’t had it, I’d insist on getting it, predictably with numerous disappointing turnouts. The thrill of trying new stuff aside, it’s something to brag about, you know. “I’ve had Azerbaijan” somehow just sounds cool. Childish, I know, but every new bite feels like a little culture seeping into the brain, and I […]

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