Parlor City Vegan is known for its ever-changing menu inspired by local produce from partnerships with local and upstate farmers, as they strive to bring an authentic and unique vegan dining experience to Binghamton residents.

For this year’s Restaurant Week, Parlor City Vegan’s lunch menu was $18 and their dinner menu was $30, a fairly accessible treat for anyone looking to dine out or try something new. My photographer, Jacob, and I were excited to try the dishes at the restaurant, as neither of us frequently eat vegan food. Experiencing new culinary styles was a crucial part of our meal because we both got to try dishes that we don’t normally gravitate toward.

Upon entering the restaurant, we were taken aback by the decorations, as the string lights, leafy plants and natural lighting created a welcoming ambience. The marble granite tables added to the beauty of the restaurant; each table had a small candle, adding to a gentle, cozy and open feeling that Jacob and I appreciated.

We were greeted by one of the servers, who led us to our table by the bay windows. For their dinner menu, Parlor City had a variety of options, and we both struggled to decide which one we wanted to try. Ultimately, we decided to order one item for each course and share the meal. It turned out to be a great idea, as the portion sizes were generous, which we greatly appreciated. Throughout the meal, our server’s timing was great, as she brought out each new dish as we finished the previous one.

For the first course, I decided on the General Tso’s tofu, golden fried and doused in sauce, scallions and sesame seeds. Jacob ordered the smashed cucumber salad, which was marinated in chili and topped with sesame seeds and cilantro.

Jacob’s dish was a crash course in dish presentation, as it was artfully plated to enhance the colors and richness of the marinated cucumber. He described his dish as cool and crispy, with a spicy, salty sauce. The cucumber salad was topped with thinly shredded scallions, adding to the intricacy of the dish.

My dish was delicious as well, and we were both taken aback by the portion my plate had, as the tofu was cut into thick pieces and fried to perfection. The General Tso’s sauce blended the richness of the tofu and the spiciness of the sauce, and the topping of sesame and shredded scallions added to the crispiness of the dish.

For my second course, I went with the Korean rice cake mac and cheese, which consisted of soft Korean rice cakes that were cooked with Parlor City’s house-made spicy cheese sauce. The dish itself was topped with sesame seeds and scallions as our previous dishes were. My dish was a mouthwatering mix of both cheesy and spicy, as the rice cakes were cooked in an incredible sauce that paired well with the softness of the rice cakes, and the scallions on top balanced out the flavors of the dish.

Jacob went with the bulgogi tacos. The dish was made with Parlor City’s house-made bulgogi “beef,” complete with sriracha cream, sesame seeds and a small side salad with dressing. The tacos were loaded with veggies, as the shredded cabbage and carrots added to the crunchiness of the dish and balanced out the sweetness of the bulgogi “beef.” Jacob called these tacos the “star of the show,” saying that he wouldn’t be able to tell that the dish was vegan if he was blindfolded.

As we finished our main course, we saw that the dinner rush had begun, with families and friends arriving to enjoy Binghamton’s Restaurant Week. It was a nice change of pace since we arrived when there was a lull between lunch and dinner — which we appreciated as we got to enjoy our meals at our own speed.

For dessert, we each had a small slice of the cake of the day. We were pleasantly surprised that we each got a different dessert: I got the ginger orange cake with toasted almonds, and Jacob got the chai cake with powdered sugar. Jacob immediately commented on the beauty of the plates that the cakes were served on, as the small antique china was covered in floral designs that enhanced the aesthetics of both the restaurant and the dishes.

After Jacob took several pictures of the cakes, we both dug in and went silent for a while, taking the time to enjoy our dishes. My cake was a delicious blend of the sweetness of the orange and the rich, nutty flavor of the toasted almonds. The ginger flavor was present but not overwhelming, creating a sweet and flavorful dessert. Jacob’s chai cake was light and airy, and the gentle dusting of powdered sugar on top added to the flavor, balancing out the cinnamon and vanilla in the cake.

Parlor City Vegan outdid itself with its dinner menu. With its attentive service and calm environment, it definitely makes for a unique visit and a delicious meal during Restaurant Week.

My photographer, Jacob, and I had the pleasure of trying this spring’s Restaurant Week dinner menu, offering a three-course meal for the price of $35. As we had both been to 205 Dry prior to our Restaurant Week experience, we were thrilled to see what the establishment had to offer this year.

Upon entering through the initial glass door, Jacob and I were met with the large bookshelf that we knew to be the second door to the restaurant. Once we spotted the vintage door handle concealed among various books and trinkets, we pulled open the shelf and pushed past the velvety red curtain.

We were immediately welcomed by a hostess, who sat us in an intimate corner of the restaurant beside the windows. As we settled into our seats, Jacob and I marveled at the detailing of the decor. From the intricately molded ceilings and exposed pipes to the antique picture frames and vintage upholstered chairs, the artistic ornamentation added to the restaurant’s chic ambiance.

After being served two glasses of water by our attentive server, Jacob and I got to work deciding what we would order for the night. For the first course, I ordered the blueberry crostini and Jacob got the buffalo cauliflower. The blueberry crostini was multilayered with a sweet, slightly tart and smokey flavor combination. The dish consisted of a blueberry compote-topped tarragon goat cheese spread on three bite-sized slices of focaccia bread and garnished with a lemon candy string. Each bite blended the flavors together and dissolved into the mouth, creating a complex culinary experience.

On the other hand, the buffalo cauliflower offered a savory and spicy twang to our first course. The crunchy and well-seasoned cauliflower was laid over a bed of creamy house-made vegan ranch, providing a unique take on the popular dish.

For the second course, I went with the lemon caper haddock, served atop fluffy mashed potatoes. The capers gave the dish a slightly briny taste that paired well with the salty creaminess of the fresh mash. The haddock was incredibly tender with a mildly sweet flavor that blended with the citrus of the lemon butter sauce.

Jacob decided on the spring veggie bowl, which he got with charred salmon. The bowl was packed with crunchy greens like tomatoes, asparagus, avocado, red cabbage, squash and roasted zucchini. The nutty umami flavor of the miso tahini dressing added a subtle savoriness to the fresh dish.

Our night came to a close with the third course, which offered a choice of honeydew sorbet or tiramisu. Naturally, we ordered both.

The honeydew sorbet was light and fresh with small chunks of sweet fruit, perfect for a hot summer day. The tiramisu had a flavorful thick creme and a moist, fluffy base that melted in the mouth. Both desserts ended the night on a sweet note.

As always, 205 Dry never ceases to amaze me with its artistic and one-of-a-kind take on the dining experience and culinary arts. This Restaurant Week, travel back in time to a world of dark academia and complex flavor profiles with 205 Dry.

Located on 60 Court St. in the heart of downtown, Iron Agave offers an extensive, rotating menu of food and drink options inspired by Mexican and southwestern flavors. Opened in December 2023, the eatery features high ceilings and wooden accents that create a relaxed atmosphere.

The lunch menu includes three courses — an appetizer, entree and dessert — for $18. For our first course, Ella chose the chicken tortilla soup with tomato, black beans, corn and a crema drizzle. The soup had a mild level of spice with an extra crunch from the chips. I considered ordering the Texas red chili but decided to get the Mexican shrimp cocktail served with tortilla chips in the end. A combination of red onion, jalapeno and horseradish gave the dish a kick.

For our main course, Ella chose the lunch bowl with black beans, chicken and guacamole. She also added a side of rice and ordered it smothered with red sauce. The flavors complimented each other well, and the portions were generous, so she ended up taking some home for dinner. I ordered two beef brisket tavern tacos. The brisket is smoked at Iron Agave’s sister restaurant, Food & Fire BBQ-Taphouse in Johnson City. The tacos have jalapenos for a bit of spice and are served on your choice of flour or corn tortilla.

While we waited for our dessert, we admired the thought put into the decoration of the space. Colorful murals of agave plants and dragon motifs adorn the walls. The light fixtures by the bar, which are also shaped like agave plants, provide ambient lighting and the many booths that line the seating area make this spot perfect for a chill night out with friends. The bar is centrally located and has a variety of drink options as well as televisions for those looking to enjoy the game while they eat.

For dessert, we shared the mini churros with dulce de leche dipping sauce and the mango sorbet with chamoy. The sorbet was sweet but not overpowering, and the churros were perfectly crispy and bite-sized, making them easy to share with a friend.

One of the restaurant’s owners, Dan Polhamus ‘00 sat down with us to talk about his experience in hospitality and food. After working in restaurants throughout college and in the Alumni Relations Office post-graduation, he began working in the hospitality industry. He opened the restaurant with one of his friends from the wrestling team.

”I wound up working with Marriott for a few years and enhancing my interest in hospitality,” Polhamus said. “Personally, when the opportunity came to open up a business and get back into restaurants with two of my best friends, it was a no-brainer. You know, being able to commit to being a locally owned business, employing people locally, trying to be community-driven, trying to do things the right way in a business that we love.”

The dinner menu includes limited items like the salmon molcajete and Santa Fe chicken that were created specifically for Restaurant Week. This $30 menu also gives you the option to substitute an appetizer for a Cantina ‘Rita or Sangria, as well as some additions to the appetizer and dessert options. Restaurant Week deals are available until April 10, so stop into Iron Agave for some lunch deals or a margarita tower before it ends!

As soon as Abigail, who photographed our meal, and I were seated in the restaurant, we were greeted with a friendly hello from the proprietor, Manish. Just as bright as Manish’s personality was the decor of his restaurant, as the walls were coated in yellow paint with tasteful artwork lining them. Above the main kitchen area was a quartet of TVs playing different Bollywood movies, while the space was filled with indie-pop. While the overall space was rather cozy and intimate, every aspect of its design was carefully thought out and brimming with life. This lively ambiance made me very excited for our meal, which would be my first time trying Indian food.

In a rather timely fashion after ordering came our first course. Abigail selected the samosa chaat off the menu, while I made the tandoori chicken my first pick. The samosa was crunchy with a well-baked texture, with the earthy flavor inside of the pastry complimented by a well-seasoned mix of veggies and sauce that surrounded the pastry. Meanwhile, the tandoori chicken was incredibly moist and well-seasoned, brimming with flavor in every bite. Paired with a side of mint chutney, the combo of savory heat and cool sweetness was excellent. As the second course came, I was still picking as much of the chicken as I could off the bone.

For my main course, I chose to go with the classic butter chicken at a medium spice level. Within one spoonful, I understood why this dish is such a cultural staple, as it reminded me of the tomato soups I grew up on but taken to the next level. Incredibly rich and flavorful, the curry added both color and heat to the palate in a way I hadn’t experienced before. The tenderness from my previous appetizer carried over to the chicken mixed into this dish, perfectly complimenting the curry. When I mixed the included rice into my spoonfuls, the overall balance of texture was heightened, giving more body to an already thick curry.

Meanwhile, Abigail kicked the spice up a notch by ordering the lamb saag with the maximum spice level. I was very struck by the heat of the dish, originating from the extremely flavorful seasoning of every element present within the overall meal. The base of greens and veggies used to create a foundation for the saag gave it a very strong, paste-like quality that enhanced the overall bite. The lamb is shredded into the overall mixture, establishing a perfect balance of meaty flavor in the dish without compromising the saag.

Capping off our meal at Spice of India was the dessert course. We started with the gulab jamun, presented to us resting in a small pool of warm sugary syrup. The gulab jamun, which fit perfectly in my spoon, was soft, plushy and practically melted in my mouth. The bite was quick, but the sweetness and sauce stayed with me. I’m pleased to report the dish also met Abigail’s approval, of whom the desert is a personal favorite.

We ended our meal with baklava, which once again demonstrated Spice of India’s prowess with its baked items. A mix of chocolate and vanilla flavors combined with the flaky layers of baklava created a truly delectable dish. I made sure to eat it slowly, so as to savor every bite.

For those willing to venture to new areas of Binghamton, or really any foodie who wants to say they’ve had all of Binghamton’s best eats, you’ll be really missing out if you don’t give Spice of India a try. The level of flavor, generous portions and excellent service make this not just one of the best values this Restaurant Week, but one of the best meals I’ve had.

After being greeted and seated by our host, we were warmly greeted by our waiter, Veronica, and handed a basket of succulent bread with butter and a carafe of water. What stuck out to me immediately was the ambiance, with walls completely filled with 19th-century paintings of western Europe and the music playing in the background — a promising start to our dining experience — as I felt immersed in Italy. After placing our orders, we waited eagerly for our first course to come out.

Our dining experience began with an Italian “sushi” for myself and a Manhattan clam chowder soup for Kai — the restaurant’s soup of the day. The blend of meats in the “sushi” in combination with the arugula, baby tomatoes and light drizzle of balsamic glaze, filled my entire mouth with an explosion of flavors. The meats, especially the prosciutto, tasted fresh with strong flavors hitting me all at once. Kai, on the other hand, while not the biggest fan of tomatoes, raved about the tangy, savory flavor of the hot soup, saying, “Any lover of tomatoes would love this.”

After chugging some water to cleanse our palettes, we were presented with our main courses. I opted for the rigatoni with house-made vodka sauce, while Kai selected the chicken cutlet parmigiana — free of tomato sauce. The presentation of the rigatoni was simple yet appealing, with the sauce over the pasta, topped with fresh green herbs. The taste was just as excellent as it looked, as the house-made vodka sauce was creamy, cheesy and tangy in every bite. The hint of herbs added to the fresh taste of the pasta. Kai mentioned the flavorful breading and firmness of the chicken, reminding him of his Japanese roots and one of his favorite Japanese dishes: chicken katsu. The cutlet itself was crunchy and firm, while the cheese added extra flavor and made it even more crispy. As for the noodles, they were soft and well seasoned, like any spaghetti should be. It’s safe to say that we thoroughly enjoyed our main courses.

To end things off with an ultimate bang for dessert, I opted to have a cannoli while Kai received the house-made chocolate mousse. As someone who has never had a cannoli before, I was blown away by how delicious it was. The crunchiness of the pastry in combination with the rich, sweet cream filling on top of a bed of whipped cream was amplified by the sweetness of the chocolate chips, making for an exceptional end to my dining experience. As a result, I had to share the love with Kai, giving him my other cannoli, which he also loved and devoured. In addition, with his chocolate mousse, he was provided a plentiful serving and talked about the perfect sweetness of the chocolate that was never too overwhelming — ending our lunch on a high note.

As a whole, Kai and I were lucky enough to be able to experience a piece of Italy at Little Venice for lunch this past Friday, and we implore you to give it a try as well! We’re confident that you’ll love it.

Upon entering, we immediately took in the the restaurant’s ambience. Its eclectic decor included paper lanterns that provided a warm glow and colorful butterflies hanging from the ceiling. Paintings adorned the walls and ranged from a blue sky with clouds to the multiple iconic chihuahua portraits throughout the space. Pop music blended with chatter from customers ready to end their day with a delicious meal. Emzie and I were quickly seated by our server, Reagan, who led us to a two-person table in the center of the restaurant.

Lost Dog offers a three-course $30 Restaurant Week menu with options that blend classics from their regular options with unique additions like mofo fried shrimp, banana cake and Mexican chocolate tres leches cake. While I had already looked extensively at the menu and decided on what to order beforehand, we were amazed by the delicious array of dishes that we could choose from.

For the first course, I opted for the lemony hummus, while Emzie chose the caprese burrata. Both appetizers looked so good that we decided to split them. The hummus was creamy and flavorful, especially with the lemon juice, which gave it a tangy twist. There were tomatoes, cucumbers and warm pita to go with the dip. Our favorite, however, was the caprese burrata. At the heart of the dish was the burrata cheese with fresh basil pesto and sweet cherry tomatoes, and the crostini bread on the side provided a satisfying crunch. Overall, our first course was light and refreshing — perfect for spring.

Our second courses were both hearty positions of food and beautifully plated. Lost Dog is famous for its rigatoni ala vodka, so I absolutely had to order it for my entree. The vodka sauce was rich and creamy, and because I decided to try the dish “old school” with a pinch of cayenne pepper, there was a hint of spice that made it even more flavorful. Emzie opted for the grilled beef sirloin with demi butter, fondant potatoes and asparagus. They commented that the beef sirloin was juicy and delicious, especially with the added demi butter.

Dessert was by far our favorite course, especially because our waiter was generous enough to let us sample all three menu options: banana cake with salted caramel glaze, Mexican chocolate tres leches cake and black raspberry ice cream.

Emzie ordered the black raspberry ice cream, and I chose the tres leches cake. However, once the banana cake came out, we both dug into it and determined that it was our favorite dessert by far. It was fluffy with a sweet, fruity flavor, and the cream cheese frosting added a richness to it. We ate it quickly and continued discussing how delicious it was as we moved to the desserts we ordered. Emzie commented that Lost Dog had some of the best raspberry ice cream they had ever had, and my tres leches cake was moist and light. The chocolate was very subtle but still added richness to the cake, especially with cocoa powder sprinkled on top of the frosting.

Overall, we were extremely impressed with our experience. With its great food, lively atmosphere and attentive staff, Lost Dog Café & Lounge is the perfect place for a date or a chill night out with friends. While going out to eat can often be pricey for college students, Restaurant Week is a perfect way to see what Binghamton has to offer. A meal here is practically a right of passage for any student — so make sure to take advantage of this week’s menu and visit this Water Street eatery at least once.

I visited the bar and grill on 135 Washington St. with my photographer and roommate, Lily, on Thursday. Immediately, we were greeted by an energetic space with a wide-open wall to let in the fresh, newly spring air. The colorful lights shone green, likely due to residual St. Patrick’s Day decor, and Thin Mint Milkshakes were practically on every table.

We were quickly greeted by our great server, Devin, and put in our orders, trying to get as much variety between us as possible. With the choice of two sliders, one side, one dessert and one drink, we were set up for a filling meal. I ordered the beer cheese and hot chix sliders with a garden salad on the side, while Lily got the Craft and crispy chix sliders with a side of tater tots.

Starting with the beef options, we were happily surprised with the juicy and well-sauced patties. The Craft slider was your classic burger, featuring lettuce, tomato and sweet pickles. The crunch of vegetables worked well with the softness of the bun, and the sweetness from the pickles complimented the tangy burger sauce.

The beer cheese option was covered in warm cheese, leaving every bite gooey. The arugula added a nice bitterness and the mustard remoulade was a unique touch. I’d come back just for that slider.

The chicken options featured a seasoned tender on the bun. The classic also had sweet pickles with a rich honey mustard sauce. The tender was crispy on the outside — befitting its name — while the meat was perfectly cooked.

The hot chix tender was covered in a spicy buffalo and paired with a Napa slaw and blue cheese. The sauce and blue cheese were both strong flavors, so if spicy or that cheese is not your thing, opt for the crispy chix. However, as someone in love with that flavor combo, this slider hit the spot.

Our sandwiches came served with sides, and they were excellent compliments to our meal. The tater tots were crispy and not overly salty. We chose the classic ketchup to dip them in, but the restaurant offers over five different sauces to go with them.

If you’ve read my Restaurant Week coverage before, you know if a house salad with ranch is on the menu, I will get it. Nothing starts a meal off better than fresh greens and a creamy dressing, and this classic dish hit all the right notes. Especially with the spicy chicken on my plate, this salad added a cool flavor to my meal.

However, the real star of our meal was the dessert: the ice cream nachos. Getting one of each, the unicorn and black out, we were thrilled by the genius of this invention.

Scoops of vanilla and chocolate were covered in whipped cream and sprinkles as a mound of circular sugar cone chips surrounded the sundae. The unicorn featured strawberries, which added another delicious layer of sweetness to the vanilla, and the chocolate sauce on the black out would make any chocolate lover cry.

While Lily and I were split on which sundae was best, we agreed that you must just go with your best friend and get both. We were heartbroken to learn this was only a menu item for Restaurant Week, it’s even more of a reason to check out Craft before the week is over.

Craft provided the best experience for the end of my Restaurant Week time. From the extremely friendly staff to the delicious food, I couldn’t have asked for a better time. As students, we are very fortunate to have Binghamton’s local restaurant scene, and Restaurant Week is the perfect time to take advantage of it. I know it is something I will miss a lot when I’m no longer here. If you haven’t already, get Craft on your calendar and make the most of this special tradition.

With a clublike atmosphere, large floor-to-ceiling windows and an already-large crowd, we knew what to expect: hearty portions and quick service. We settled in, I ordered a Diet Pepsi and our server dropped off a stack of menus.

For our first course, Caspar chose an order of four boneless wings tossed in a garlic parmesan sauce with ranch, and after some agonizing, I selected the Grove sliders over the fried chicken sliders. We, of course, went halfsies.

With a light and crispy exterior and paired with a creamy buttermilk ranch, the wings were the perfect way to whet our appetites. They weren’t too heavy and complemented the sliders — a medium-rare beef patty, cheese, lettuce, tomatoes and spicy mayo on a toasted mini pretzel bun — well. Caspar liked the sliders more, but I thought the wings were a better appetizer.

We were both left excited for the main courses.

After our servers took the plates away — and brought me another Diet Pepsi — we were treated to the stars of the show. Caspar, always the carnivore, knew before we had left campus that he wanted the steak sandwich, which he ordered medium-rare with a side of poutine. I opted for a salmon filet, served alongside a bed of fluffy rice, sauteed vegetables and a butter-based sauce.

I insisted we go halfsies again.

I thought the steak was incredibly tender and the poutine’s sauce was the perfect mix of creamy, tangy and flavorful. But then, his sandwich disappeared before I had the chance to take another bite.

My salmon, which I was worried would arrive overcooked, was a perfect medium-rare and boasted a crispy and flavorful crust. The side vegetables, smacking of citrus, were a surprise standout, perhaps even overshadowing the main course, and the rice reminded me of a 3 a.m. halal platter. It was spiced and pillowy, the perfect complement to the fish and vegetables.

After the servers returned to clear the table — and I resisted ordering another refill — our desserts were delivered. Caspar ordered the cheesecake drizzled with house chocolate and caramel sauce, and I chose the chocolate cake.

Though I’m not a fan of heavy desserts, I found the cheesecake tangy and complex. The whipped cream it came with helped to break up the richness and added some lightness to the plate.

The chocolate cake, while delicious, was far too rich for me. Spongy and thick, it proved to be too much for me after two filling courses. We didn’t fail to clean our plates; however, Caspar jumped in to finish what I had started. We walked out full and happy.

So if you’re looking for a fun night out at one of Binghamton’s premier nightlife locations without breaking the bank, look no further than The Grove’s $30 fixed dinner menu.

I went to the Court Street lounge on Wednesday night with my photographer, Emzie, and we both were thrilled at the variety of choices. Their dinner menu offers three courses: an appetizer, an entree, and a dessert or drink. For an extra special dining experience, the entree section provided a choice between sushi dishes and kitchen dishes, so any palette can be left satisfied. To get the most bang for our buck, Emzie and I decided to share all the bites.

When we walked in, we were met with a relaxing yet lively space, with the tables filled with students and locals alike. Our server quickly took our order and brought a carafe of water for the table.

We started with the gyoza and crab rangoons, the latter of which is $2 extra on the fixed $25 menu. However, the edamame, miso soup and seaweed salad also caught our eyes. Once the appetizers came, we immediately dug in.

The gyoza was soft and warm, pairing very nicely with the soy sauce dip on the side. The meat was tender and fell apart on every bite.

However, the crab rangoons stole the show, and we were so thankful to our wonderful server, Madison, who recommended them to us. The creamy crab filling was bursting with flavor without being too fishy, and the crunchy coating added necessary texture. The star of the dish was the sweet chili sauce that the restaurant made extra sour. We were so addicted to it that we used the lettuce on our plates as extra dippers for the sauce.

Satisfied and wanting more, we eagerly awaited our entrees. Wanting to take advantage of the two menu options, we opted for one sushi dish, the Crab Lovers roll, and one kitchen item, the ramen of the day.

After the rangoons, we had high expectations for the roll and were not disappointed. The crab paired well with the avocado, and the spicy mayo and eel sauce combination on top added a bitter depth of flavor. The tempura crunch balanced out the soft middle, creating the perfect bite.

The ramen was composed of a chicken broth topped with egg, zucchini, squash, bok choy and mushrooms. The vegetables were fully cooked and melted in our mouths. They soaked up the chicken flavor from the broth, which was not overpowering at all. The noodles were soft and plentiful, while the egg added a nice soy addition to the soup. We downed the bowl quickly.

Before we knew it, it was time for dessert, and the various mochi flavors were calling our name. We got both the strawberry and green tea ice cream and took one each.

The mochi-to-ice cream ratio was exactly what we were looking for: balanced. The chewy outside created a nice texture while letting each bite contain the creamy, cold sweetness. The green tea flavor provided a more bitter experience and ended up being my personal favorite. The strawberry, Emzie’s favorite, was much sweeter and the best ending to the savory meal. If you plan to go, we recommend following our footsteps and splitting both versions yourself.

This meal was a perfect Restaurant Week experience. With tons of options featuring different cuisines, everyone can find something they will like. From sushi to teriyaki to ramen, every dish is poised to impress. Make sure to visit 71 Court St. before the week ends!

We started on our first course with some tasty appetizers. I had the pot sticker soup, a vegan delight made from a bok choy broth. The soup was filled with thinly shredded carrots, sliced mushrooms and cabbage, which gave a nostalgic feel and taste. Jared had the ramen noodle salad, a cold salad full of vegetables, sliced almonds and green onions. A coating of sesame oil dressing softened the noodles and gave the dish’s flavor palate an added depth. The appetizers were a light but very delicious start to our meal.

Next, we moved on to the second course. Jared got the Granny Smith apple panini, a sandwich that combined sweet and savory flavors. The chicken salad complemented the crispy bread and sweet juice of the thinly sliced apples. The warmth of the sandwich softened the gouda, making each bite cheesy and savory. He said it was a great balance of flavors and was very delightful to eat.

I had the bruschetta burrito, a fun take on traditional bruschetta. In a plain grilled wrap, my dish was full of powerful and tasty flavors. Each bite contained soft, warm chicken with an added crunch of diced tomatoes, shredded mozzarella and fresh greens. My favorite part, however, was the pesto aioli, a blend of creamy pesto and mayo, which brought instant flavor to the dish. It was so good that I had to confirm what it was on my way out so I remembered it for the future.

Our meal was not over yet. Restaurant Week at Alexander’s also includes a choice of dessert, including gluten-free mini New York-style cheesecake, assorted bagged cookies or an Oreo dirt pudding parfait. I opted for the cookies, and I was pleasantly surprised by their simple yet delicious flavors. I was given three different cookies: chocolate chip, peanut butter and sea salt caramel.

First, I tried the chocolate chip cookie, which delightfully blended salty and sweet. While it was one of the simpler options, it remains a beloved classic. The peanut butter cookie’s salt flakes and soft, buttery middle were just as satisfying. Lastly, the sea salt caramel cookie’s perfect mixture of sea salt flakes and caramel chunks mixed into the batter was a pleasant surprise. While the cookies were on the smaller end, they still proved to be equally delicious, and each one kept me wanting more.

Jared finished off with the Oreo dirt pudding parfait — just as creamy and delicious as it sounds. He said the layers of light cream, soft pudding and decadent chocolate complemented each other, evening out the textures and flavor in each bite, bringing a unique take on what many of us first think of when it comes to pudding.

Alexander’s Cafe is a Binghamton staple. Modifying classic meals with new and interesting varieties and flavors, there is sure to be something for everyone.

Despite the many times I had walked past Downtown by Chef Jay Pisculli, I had yet to dine there. For this spring’s Restaurant Week, I thought, what better way to close this chapter of my life than by trying something new and immersing myself in the restaurant’s charming and well-curated fine dining experience?

Downtown by Chef Jay Pisculli offers a three-course dinner for the price of $35 for this spring’s Restaurant Week, and their menu features spring-inspired dishes, like a green goddess salad and lemon meringue cheesecake.

Upon entering the establishment, my photographer, Caspar, and I were greeted by our friendly and attentive hostess, who promptly brought us to our table. Immediately, I fell in love with the restaurant’s moody lighting, which included lit candles at each table and pendant lightbulbs, which hung over the bar area and sporadically throughout the restaurant. Several potted plants lined the windowsill, accompanied by an intricate decor piece made up of lush greenery that decked out the middle portion of the restaurant’s ceiling, adding a touch of vibrancy. Soft, ambient music filled the space, and along with where we were seated, there were booths, high-top tables and even a couch area.

After our server came by, started us off with water and took our orders, both Caspar and I eagerly awaited our food.

For appetizers, Caspar decided on the fried burrata, and I chose the DT fries. The fried burrata, which had an interior of fresh cream-filled mozzarella and a crispy, breaded exterior, combined with vodka sauce and pesto, made for a perfect start to Caspar’s meal. He found it to have just the right amount of saltiness while maintaining a delightful cheesiness felt after every bite. The DT fries, akin to potato wedges, came topped with shredded pecorino romano cheese, crispy herbs and parmesan aioli. They were hot and fresh, with an addicting level of crunchiness and came with ketchup and mustard as dipping sauces, which I appreciated.

While in the middle of enjoying our appetizers, to much to our surprise, our lovely server brought out three additional ones: the spring arugula salad, crispy deviled eggs and bread service, the last of which is not even on their Restaurant Week menu, but is on their standard one.

I went for the salad first while Caspar tried the deviled eggs. I was pleasantly surprised with the punchiness of the salad’s Meyer lemon vinaigrette, which I thought balanced out the flavors of the other elements in the salad, like the fennel and watermelon radish. The dressing enhanced the freshness of the arugula, and overall, the addition of the salad to our table offered a refreshing interlude from our carb-centric appetizers. The deviled eggs, a cured egg yolk encircled by a crispy chicken skin, were, in Caspar’s opinion, breaded well and had a nice mustard-forward taste.

The bread service — house-baked Parker House dinner rolls with an herb butter candle — was easily both of our favorites out of the three additional appetizers. The bread came in four connecting pieces and was truly as soft as a pillow. It was perfectly warm, and the flaky salt on top gave the bread an added element of savory goodness. The herb butter candle was unique and unlike anything either of us had seen. After Caspar blew out the small flame, we each dipped a piece of bread in the butter, and the crevices of the bread instantly soaked it up, offering a hint of smokiness from the residue of the flame while also giving the bread a garlicky flavor from the butter.

For entrees, Caspar got the branzino, and I had the mushroom ramen. The branzino, pan-seared Mediterranean sea bass, proved to be both crispy and tender, according to Caspar. His entree also came with a side of pecorino risotto, broccoli rabe and romesco. The risotto was cheesy, rich and not too salty, while the broccoli rabe gave the meal a nice touch of rich and hearty greens and the romesco paired well with the branzino.

My mushroom ramen, which came out steaming hot, had a miso shiitake-based broth and was topped with various greens, including bok choy and scallions. The noodles were softly cooked and paired perfectly with the spiciness of the broth, which stemmed from the use of chili oil, elevating the dish to the next level. The mushrooms had a good bite to them and complemented well with the other vegetables.

Lastly, for dessert, I had my sights set on the chocolate cronuts, which received much praise from my assistant, Christina, who had them for fall’s Restaurant Week. I can confidently say that they lived up to the hype. A hybrid between a croissant and a donut, they came piping hot and were filled with decadent dark chocolate. Lightly dusted with powdered sugar, the cronuts were heavenly and a highlight of my night. Caspar had the espresso martini, which is made with Van Gogh vanilla vodka, Batch Coffee espresso and coffee liqueur. He found it to be deliciously rich, smooth and creamy. It had a slightly spiced sweetness that was a satisfying conclusion to his meal.

Dining at Downtown by Chef Jay Pisculli for Restaurant Week was an unforgettable experience. If you’re looking for high-quality meals, excellent service and a beautiful atmosphere, Downtown by Chef Jay Pisculli will be sure to surpass your expectations.

From the moment my dining partner, Caspar, and I were presented with a basket of warm and fluffy bread without asking for it before our courses began, I knew we were in for a special treat at Little Venice. This Downtown Binghamton staple needs little introduction. A decades-long cornerstone of the Southern Tier, Little Venice has served generations of Binghamton with its fresh Italian dinners. Earlier this week, it was my turn to sample their best offerings and see the legend for myself.

The meal began with the antipasti course. I went with the hand-breaded calamari for my first course, and upon the first bite, I was surprised with just how clean it was. Light and flaky while leaving no grease on the pallet, the crunch from the breading accented the chewiness of the calamari to create a nice texture. When dipped into the provided house sauce, the sweetness helped bring out the more meaty qualities of the squid.

Meanwhile, for his opening dish, Caspar selected the Venice Salad, a traditional garden salad offering. He commented on how fresh and crisp the vegetables within the salad were as he cleaned his plate, while ascribing to the dish an “almost vinegary” flavor arising from the mixture of blue cheese and Italian dressing. The addition of peppers to the salad also added a nice spicy kick, as he mentioned.

Next came time for the main course. My photographer went for the chicken parmigiana, and after a little bit of pleading, I was able to take a bite of this tender, well-breaded and well-seasoned dish. Yet again, the sauce enhanced the flavors of the protein with its sweetness while the cheesy topping darkened the sauce’s effects to elevate the flavor profile. The chicken was matched nicely with a perfectly cooked spaghetti side dish that brought the whole meal together.

After I sampled Caspar’s meal, I turned my fork to my entree, the rigatoni with house-made vodka sauce. Now, the Southern Tier is certainly no stranger to a good vodka sauce so expectations were a little high going into this dish, but I was certainly not disappointed. What sets Little Venice’s offering apart is certainly just how cheesy it is. Every bite gave me a strong taste of the liberal usage of ricotta in the body of the sauce, and as a big ricotta enjoyer, I was very pleased. Meanwhile, the pasta itself yet again paired perfectly with the sauce, cooked al dente just like how it should be.

The night came to an end with the desert. Caspar made the house-made lemon tart his final course. He made note of the strong presence of lemon within the custard matched with a dense, buttery crust that mellowed out the sweetness. He then highlighted how taking a full bite with the whipped cream topping brought it all together. The hint of added vanilla being the master stroke atop a delicious dessert.

I managed to find just enough stomach space in me to have the cannoli, and I was simply blown away. It was the textbook definition of a perfect cannoli, with its crispy outer shell and it’s terrific, sweet custard. As a whole, biting into it truly made me think I was not merely in Little Venice, but Venice itself.

If you haven’t been to Little Venice during your time in Binghamton, then now is the perfect opportunity to do so. You certainly won’t regret it.

Located in the heart of Binghamton’s bustling Downtown, The Grove is a favorite among students and residents — for good reason. Its inviting atmosphere, kind staff and dynamic menu make for the perfect date night, birthday celebration or casual occasion.

For Pipe Dream’s coverage of this semester’s Restaurant Week, Chris, Pipe Dream’s video editor, and I sat down for the $15 lunch menu on a chilly, rainy Friday afternoon. Our server, Emma, was friendly and energetic as she seated us and offered us beverages.

After we ordered two sodas, we quickly scanned the menu. Since we were on the job, we couldn’t indulge in The Grove’s many creative bar options. Emma quickly came with our drinks and took our orders, and we eagerly awaited the first course.

Though it was another cold, gray Binghamton day, The Grove was inviting and warm. With its tasteful decor, bright lights and the smell of food in the air, we were extremely excited to relax after a long week of classes, exams and homework.

Our appetizers — the side Caesar salad and garlic bread with pico de gallo and cheese — arrived promptly. We immediately noted the rich colors and bursting taste, especially that of the garlic bread, which was extremely fresh. The salad’s dressing was smooth and the croutons had a satisfying crunch. Overall, we were both thoroughly impressed and left wanting more.

The main courses were the undisputed stars of the show. Between the crispy onion burger, a fan favorite I insisted on ordering, and the pasta primavera, which piqued Chris’ interest upon first glancing at the menu, we knew we would barely have room left for dessert.

The burger was perfectly cooked and stacked high with its signature fried onions. Perhaps more importantly, its accompanying french fries were crispy yet light and fluffy. Fries are hard to do well, so it was impressive that they rivaled the burger in satiating my hunger. The primavera featured fresh spinach, mushrooms and onions over al dente penne pasta. Its cheese sauce was creamy and rich, though not overly heavy. We finished both dishes quickly, with barely a word spoken in between bites.

As we waited for our dessert selections — a New York City-style cheesecake with caramel and chocolate sauce for me and a carrot cake with cream cheese frosting for Chris — we took note of The Grove’s incredible ambiance. The ivy-covered walls, spacious dining area and abundant natural light undoubtedly added to the experience.

Dessert came quickly, capping off an afternoon of great service. Though the cheesecake was a bit too sweet for my liking, the carrot cake was better than expected, with an airy interior and delicious frosting. We would have ordered seconds if our stomachs weren’t so full from the rest of the meal.

A trip to The Grove is well worth the half-hour bus ride — or six-minute drive — Downtown. For anyone looking for a delicious meal in the center of Binghamton, look no further than 65 Court St.

Located on the outskirts of Downtown Binghamton, Happy Pappi’s Arepas Bar is an excellent choice if you’re looking to try something new. Located at 252 Chenango St., the restaurant offers patrons the opportunity to sample authentic Venezuelan street food at a good price.

The owner of the restaurant, Luis Carrillo, is a native Venezuelan whose goal is to bring traditional and affordable Venezuelan food to the Binghamton area. Customers are in for a treat when they see the portion sizes of the food that Happy Pappi serves. As a family-run establishment, both Luis and his wife provided customers with great and speedy service during our visit.

Happy Pappi’s advertised an $18 lunch and a $30 dinner on their menu for Restaurant Week. The restaurant advertised offered patrons the choice to choose from one of two options on their menu for each part of the three-course meal. My photographer, Aidan, and I were excited to try the food after the owner and his wife showed us some of the meals that were going to be served to the other patrons in the restaurant. We agreed it would be best if each of us tried one of the two options from each course to get the full experience.

We visited Happy Pappi’s during dinner, which was great as it allowed us to take our time trying all the dishes. From the moment we arrived, the place advertised a warm and welcoming environment, with its colorful artwork against the backdrop of the mahogany brick wall, accompanied by the fast service the owners provided.

For the first course, there was the option of tequeños, which are deep-fried pieces of pastry dough stuffed with cheese, and two mini empanadas, made of deep-fried gluten-free cornmeal dough that was either filled with beans or chorizo, served with a side of garlic sauce. The tequeños were flavorful even though the filling was only made of cheese. However, both Aidan and I agreed that the mini empanadas were our favorite. The mini empanadas took the cake, as they were stuffed to the brim with both beans and chorizo. At the suggestion of the owner, we tried the empanadas alongside their homemade empanada sauce, adding a bit more flavor to the already savory empanadas.

The second course offered bigger meals for patrons to try, and we were both taken aback by the portion sizes of the main meals. Aidan chose the arepas, which are a traditional Venezuelan dish made from ground corn. The restaurant offers a variety of different stuffings for their arepas, such as chorizo, shredded beef, chicken and pulled pork. Aidan ordered the la pelua arepa, with its main ingredients being shredded beef and sauteed onions, garlic, peppers and tomatoes, and it arrived wrapped in a little tray reminiscent of food trucks in New York City.

I went for the Patacone, and it did not disappoint. The Patacone is Happy Pappi’s original take on the traditional sandwich, as it swaps out the bread for toasted plantains. The Patacone itself was stuffed to the brim with ham, shredded beef, cheese, tomatoes, avocado and boiled eggs. The plantains themselves were crunchy on the outside and soft on the inside, and the beef was juicy and tender. The Patacone was the highlight of the night and its generous portion size is great for leftovers. It is also very pleasing to look at, as Aidan spent around five minutes trying to get the perfect picture of the Patacone.

Happy Pappi’s offers a variety of homemade sauces to go alongside the meals. Ranging from spicy to sweet, there is something for everyone to try. There was the guasacaca sauce, which was made from avocado and cilantro sauce, and there was the mojito, made with spicy red peppers. While Aidan and I were not really craving anything spicy, we both agreed to try the sauces and came to the unanimous decision that the guasacaca sauce was our favorite, as it paired well with both the empanadas and the patacone.

For dessert, we chose the tres leches cake, which is a sponge cake popular across Latin America. The cake itself was sweet and had a hint of cinnamon on it, which we both enjoyed.

With attentive service and generous portion sizes, Happy Pappi’s is a great place for students to visit if they are looking for a great meal at a reasonable price during Restaurant Week.

Upon walking into Alexander’s Cafe, located on Chenango Street in Downtown Binghamton, you are immediately greeted by the massive chalkboard menu that hangs over where you order your food. All of it is enticing, from the student-oriented meal deals named “The Freshman,” “The Sophomore” and so on, to the many homemade soups and sides. My photographer, Karlie, and I were able to choose from the Restaurant Week menu, which allows you to get a three-course lunch for $18. After ordering with some assistance from owner and chef Alex, we were able to seat ourselves in the dining room. The cozy and casual atmosphere allowed us to quickly get comfortable. We were surprised and pleased with the quick service of the restaurant, clearly geared toward on-the-go students and workers in Binghamton.

After starting with ice-cold Cokes, we got to our meals. I chose the cheeseburger soup, the Rosalie panini and the vanilla raspberry cookiewich for my appetizer, entree and dessert, respectively, and Karlie ordered the tomato basil tortellini salad, the mango chicken burrito and the chocolate peanut butter ganache brownie. It was difficult to make our decisions with the variety of options on the menu, which also includes shrimp po boy and the Italian stallion panini. Nevertheless, we were both very satisfied with our choices.

I didn’t exactly know what to expect with the cheeseburger soup, but I really enjoyed it. It was light and savory, making the hot soup more enjoyable on one of the first hot days of the year. The broth has the texture and taste of Chef Boyardee without the taste of heavy processing, and the chunks of burger, potato, onion and other aspects of cheeseburgers were pleasant and did not weigh down the soup. Karlie felt her salad was the perfect start to the meal, as the tomato and basil worked together well as was a great compliment to the cheesy pasta.

The Rosalie panini, which included apple cranberry chicken salad, smoked gouda, fresh spring mix and red onions, was the perfect lunch for the hot day we were having. The chicken salad immediately stood out, pleasantly cool and both savory and sweet, thanks to the apple and cranberry that is included. Together with the rest of the ingredients, especially the spring mix, the panini had multiple different flavors and textures that melded extremely well. The panini was the exact right size to make a filling meal with the appetizer and dessert, making sure that you aren’t too full by the end.

Karlie’s burrito had an unexpected flavor that she would come back for anytime. The sweetness of the mango paired with the other savory ingredients to make for a great balance.

My absolute favorite part of the meal was the dessert. Raspberries are one of my favorite fruits, and as soon as I saw the option on the menu, I knew I had to get it. The cookiewich is made of two sugar cookies with raspberry mousse and spread between them. The incredibly crumbly cookie was held together by the sweet and lemony raspberry puree, which allowed me to savor it without the cookiewich falling apart. The raspberry spread in the middle was a pleasant surprise and added to the sweetness of the dessert. It was the perfect end to the meal, especially after the savory appetizer and entree. Karlie also spoke especially highly about her dessert.

“I love the pairing of chocolate and peanut butter, so the obvious dessert choice for me was the chocolate peanut butter ganache brownie,” Karlie wrote. “The chewy brownie held a soft peanut butter center, and was topped with rich chocolate ganache, the perfect treat to end any meal.”

Alexander’s Cafe is a great option for all Binghamton students, whether permanently on campus or constantly Downtown, since its fast-pace and casual vibe gives students the ability to race out of the restaurant with their food or to lounge over their meal. Their Restaurant Week menu provides a variety of options, allowing almost everyone to find something they’ll like — especially for just $18.

With its cozy atmosphere and delicious plant-based meals, Parlor City Vegan offers an exceptional dining experience to anyone looking for some vegan comfort food in the Binghamton area.

Located at 81 Clinton St., the restaurant and plant-based food company established itself as Binghamton’s first fully vegan eatery back in 2016. Since then, it has quickly become a staple in the Binghamton community for vegans and non-vegans alike, providing customers with mouth-watering comfort foods and seasonal dishes made with locally sourced produce.

Upon entering Parlor City Vegan, my photographer, Blake, and I were immediately greeted by friendly and attentive wait staff and seated at a two-person table. The restaurant wasn’t too crowded at first, but that quickly changed as the dinner rush time hit and customers arrived, eager to finish their day with a delicious vegan meal. There is a fresh, clean and comfortable vibe to the place, with string lights overhead creating a warm and welcoming ambience. The Restaurant Week dinner menu consisted of a three-course meal with an array of options to choose from for the price of $30.

For the first course, Blake decided to sample the scratch-made vegan crab cakes, while I opted for a fresh salad with house-made creamy vegan bacon dressing. Surprised by the quick service, we were able to dive into our appetizers in no time and appreciate how well-presented and flavorful the two starting dishes were. Blake’s plant-based appetizer came out freshly cooked with garnish on top, lemon aioli that added coolness to the dish and an identical texture to non-vegan crab cakes. My salad was a tasty blend of locally grown vegetables with the distinct flavor of bacon in the sauce, which I was thoroughly impressed by.

After the first round of food, our rising expectations were exceeded when the second course came out. While there were two other options which included spring curry and tacos, Blake and I both decided to try the fried tofu chicken sandwich, named “KFC.” Another wonderful dish bursting with flavors, the fried tofu was topped with Korean BBQ sauce, kimchi, carrots, pickles and herbs on a brioche bun. The sandwich seemed to take inspiration from typical fast food sandwiches, but was undoubtedly superior in quality and taste. The crispiness of the tofu tied together with the tangy BBQ sauce was a delicious combination, making our second course a hearty and flavor-packed entree with a satisfying texture.

For dessert, we both chose to sample the cake slice of the day. As someone who absolutely loves chocolate, I was delighted when our third course turned out to be a simple yet delicious vegan chocolate cake. The cake was perfectly moist with a rich chocolate flavor that wasn’t overly sweet, and I was astonished by the fact that a plant-based chocolate dessert could be so tasty.

Overall, dinner at Parlor City Vegan was a great experience. With its kind and attentive staff, great atmosphere and delicious food, it is undoubtedly the go-to place for a 100 percent vegan meal. If you are a Binghamton University student looking to try something new, I would highly recommend trying it out. Approximately 10 minutes from campus by car, a meal at Parlor City Vegan is well worth the trip whether you’re a vegan or not, because you’re bound to find something on the menu that you’ll love.

Restaurant Week has returned to Binghamton, and The Shop consistently provides an excellent meal. On Friday afternoon, my photographer, Jacob, and I went to the bar and kitchen on 219 Washington St to get a taste of the many offerings featured this season.

The restaurant has a relaxing atmosphere with dimmed lights and fun artwork across the walls. Customers filled the room as they enjoyed burgers, crepes and more. We were greeted at the door by the hostess, who already had a table prepared for us, and our server went out of her way to make sure we had everything we needed.

The first course was drinks, and we were brought gorgeous shirley temples. The cherry syrup gave the beverage a beautiful red color, and the flavor filled every sip. There were also pretty green straws, making this first round a great introduction to the meal. However, if you are over 21, they do offer alcoholic beverages, like beers and wines.

The showstopper of the event was the entree round. The Shop offered a variety of choices, including burgers, sandwiches, crepes and salads. With slight variations between the lunch and dinner menus, we were given two meals — one from lunch and one from dinner.

First, we tried the buffalo chicken sandwich with a side of fries, which is featured on the lunch menu. Jacob and I were pleasantly surprised that the chicken was not fried. The fresh grilled meat paired well with the spicy sauce and melted in our mouths. In addition, the lettuce provided a nice crunch to the soft brioche bun. I highly recommend dipping a fry in the leftover buffalo, as the sauce was the highlight of the meal.

Our second sandwich came from the dinner menu and is referred to as the perfect shop burger. Jacob and I agree heavily with this title, as this burger was one of the best burgers I’ve had in Binghamton. The meat was cooked to perfection, and the American cheese covered the entire patty, so every bite had the cheesy goodness. The iceberg and pickles added a freshness to the sandwich, and The Shop burger sauce provided a good tang. The Shop is known for their burgers, and this meal proved why.

Our last course was the dessert option, and we both were given the Nutella crepe with powdered sugar and whipped cream, which is on both the lunch and dinner menus. The crepe was still steaming when it came to us, and the chocolate was smooth and warm all the way through. You can never go wrong with warm bread and chocolate, and this crepe took that combination up a level. While you had to eat it quickly so the whipped cream did not melt, the dessert was the perfect touch to a great meal.

Overall, The Shop is a great place to visit when celebrating Restaurant Week this semester. All the staff is so kind, and the service was excellent. The food is comforting and delicious, and while Jacob and I highly recommend the perfect shop burger if you are there for dinner, both menus have great options to choose from. Whether you can make it there for Restaurant Week or you are just looking for a nice place to go with friends and loved ones, check out The Shop.

Downtown by Chef Jay Pisculli is bringing an upscale take on American cuisine to the heart of Downtown Binghamton.

Operated under Beer Tree Brew management, Downtown by Chef Jay Pisculli reimagines American food with a commitment to the highest quality ingredients. The restaurant replaced Beer Tree Brew’s Downtown location at 20 Hawley St. in the winter of 2024, bringing on executive chef Jay Pisculli to the new establishment.

Downtown by Chef Jay Pisculli offers a $35 three-course dinner menu for Restaurant Week, with the option to replace any course with wine or beer from Beer Tree Brew. Ahead of our Restaurant Week reservation, my photographer Caspar and I marveled over the high-quality menu, which contains items such as crispy deviled eggs, honey roasted rainbow carrots, chop house sirloin and chicken taquitos.

Our visit lived up to our expectations and more. Upon entering the restaurant, Caspar and I were immediately impressed with the upscale atmosphere. Lightbulbs emanate warm yellow light in the seating area, while the assortment of potted plants and vines bring a natural touch to the open, industrial-inspired space. The restaurant also boasts a striking bar area and wall showcase upon entry, featuring liquor bottles and a green wall.

The management and staff greeted us with friendly hospitality, then led us to our table with a central view of Downtown Binghamton. Our waiter was extremely personable and attentive, first giving us the option of bottled or tap water and allowing us time to look over the menu.

For my first course, I selected the hummus crudité and Caspar chose the burrata salad. Hummus is one of my all-time favorite foods, and Caspar attested to always enjoying burrata from restaurants, so they were the perfect choices for both of us. The hummus crudité came in a dish surrounded by fresh purple cauliflower, carrots and other vegetables, all cooled with a base of ice cubes. The hummus was creamy with a great depth of flavor, while the ice cubes and colorful vegetables made for a beautiful presentation. Caspar noted that the burrata in his salad was delicious. Additionally, the salad contained a good balance of sweet and salty from the strawberries and mozzarella respectively.

For our second course, Caspar chose the chop house sirloin, and I chose the sea scallops. When Caspar’s steak arrived, our waiter allowed him to pick his favorite steak knife from a cigar box, adding a friendly and unique touch to the meal. When we tasted our food, we both agreed that our entrees were standout dishes — Caspar’s sirloin was cooked to a perfect medium rare, seared and crusted with salt and pepper. Caspar and I agreed that it was the best steak either of us had in a very long time. I can attest to its high quality, especially coming from somebody like myself who does not typically enjoy eating beef. The steak also came with crispy fingerling potatoes and a delicious buttery sauce.

My sea scallops were beautifully arranged around a bed of fresh basil pesto risotto. Garnished with brussels sprouts and fresh greens, the dish was unique yet cohesive and extremely delicious. The scallops were perfectly seared outside and silky inside. I could taste the fresh basil in the risotto along with the high quality olive oil, which truly made the risotto stand out to me. Additionally, the brussels sprouts added a great texture to the risotto and the garnish of sprouts was a beautiful touch. The balance of savory flavors and complementary textures all played well together to create the perfect entree.

For our dessert course, I chose the salted caramel sundae and Caspar got the espresso martini. When I say this was some of the best ice cream I’ve ever had, I am not exaggerating. The salted caramel flavor was intense, and the ice cream itself was creamy. The ice cream was topped with chocolate sauce that elevated your classic hot fudge — the chocolate sauce tasted like intense, high quality dark chocolate. Meanwhile, the roasted peanuts and caramel popcorn on top added a perfect crunch to the dish. Caspar enjoyed his espresso martini as well, commenting that the drink was strong but balanced very nicely with the bitter espresso.

After our meal, our waiter showed us one of the restaurant’s cigar boxes and explained some of Binghamton’s history of cigar factories. Caspar and I left extremely impressed with the food, and commented that it was one of the best dining experiences we had ever had.

Downtown by Chef Jay Pisculli is easily the highest quality food I’ve ever had in Binghamton. The restaurant staff is extremely friendly and attentive, and the space itself creates the perfect ambiance for date nights, dinner with parents or a fine night out. To enjoy a three-course meal for the record books, look no further than 20 Hawley St. in Downtown Binghamton.

A Binghamton classic and community favorite, the Lost Dog Cafe & Lounge approaches its 30th year of serving delicious meals alongside a vibrant atmosphere. As a senior whose go-to restaurant has been the Lost Dog for four whole years, I’ve been to a handful of the cafe’s Restaurant Weeks. I’ve indulged in their lengthy menu, I’ve (legally) enjoyed their classic cocktails and I am certainly on a first-name basis with the iconic life-sized chihuahua painting hanging on the back wall. Despite my steadfast commitment, it wasn’t until my final Binghamton Restaurant Week when I learned the significance of the restaurant’s name.

According to the cafe’s website, Elizabeth Hughes, co-founder of the Lost Dog Cafe with Marie McKenna, had a curious chihuahua named Clarese who was known for frequently running off. Notably, no matter the length of Clarese’s venture, she would always find her way back home. Hughes and McKenna hoped for their restaurant to emulate Clarese’s loyalty, so in homage to the faithful chihuahua,​​ the Lost Dog Cafe would become a Binghamton staple that community members could always come back to.

From my first Downtown meal as a freshman to my last Restaurant Week on Pipe Dream, I, like Clarese, find myself frequently returning to the Lost Dog Cafe. This spring, my photographer, Lia, and I couldn’t pass up the opportunity to indulge in the restaurant’s biannual special menu. For just $30, customers are guaranteed a three-course meal with an array of options to choose from.

The first-course meal selection presented a diverse range of possibilities, with dishes like crab rangoon dip with fried wonton chips or the doghouse salad with fresh vegetables and vinaigrette. Lia and I split the asparagus cakes and the doghouse salad, which complemented each other delectably and started the meal off strong. The asparagus cakes were especially appetizing, as the sriracha and creamy herb sauce paired brilliantly with the soft patty.

The second-course dishes were emblematic of Lost Dog’s valuable portions. From hearty meals like the braised cherry hoisin beef to the roasted tomato pesto linguine, you’re sure to get a bang for your buck. As a pasta lover myself, I was incredibly torn over whether I should order the restaurant’s famous rigatoni ala vodka or expand my horizons and go for the roasted tomato pesto linguine. After an arduous few moments of back and forth, I stepped out of my comfort zone and opted for the linguine. While I will always be a Lost Dog rigatoni enthusiast, the linguine was absolutely worth it. With a creamy sauce mixed with spinach, fresh mozzarella bocconcini, asparagus and peppers, the dish married very well with the light linguini and baked chicken. I will have leftovers to last at least two days — a busy college student’s dream.

Lia ordered the grilled bone-in pork chop, which included mashed potatoes and a palette of utica greens such as cherry peppers and braised escarole. I tried some of the mashed potatoes and they were as creamy and comforting as mashed potatoes should be and more. While I didn’t try the pork chop, Lia described it as tender and perfectly seasoned, making for a delicious, home-cooked-esque second-course meal.

The third and final course offered three desserts — mexi-coco tres leches cake, rainbow funfetti vanilla cake and black raspberry ice cream. Having partnered with the Lost Dog for many Restaurant Weeks, the staff so graciously brought us all three to try. Thank goodness this was the case, too, because I wasn’t originally going to order the tres leches but it was by far one of the best desserts I’ve had in a while. The cake was soft yet held a palatable texture, and the frosting melted in our mouths with its sprinkle of cinnamon flavoring. The black raspberry ice cream was Lia’s favorite and a close second for me, as it was a sweet and refreshing end to our dinner.

Full from a delicious three-course meal with a side of nostalgia, I can’t help but tip my hat to Hughes and McKenna — not just for their trusty, satiating menu, but for creating a place in Binghamton that holds just as many memories as patrons. The Lost Dog Restaurant Week menu has once again demonstrated the cafe’s unwavering commitment to customer satisfaction, and I know with confidence that even after graduation, I have a place and a reason to return for Restaurant Weeks to come.

Located on 211 Washington St., Garage Taco Bar is a lively spot for locals and Binghamton University students alike. The restaurant consists of vintage diner style tables as well as bar seating. The energetic atmosphere of Garage Taco bar with its rustic brick walls, ambient lighting and eclectic artwork, compliments well with their Mexican-inspired street food dishes.

For this spring’s Restaurant Week, Garage offers a $18 three-course lunch and $25 three-course dinner. Both menus are the same, but for dinner, you are treated to three tacos instead of the two for lunch. While it was not my first time at Garage Taco Bar, it was my photographer Jacob’s first time, and I was excited to hear his thoughts on the restaurant and its food.

The service was quite efficient as after Jacob and I placed our respective orders with our server Selena, our drinks were quickly brought out followed by our appetizers and entrees.

For drinks, I chose the agua fresca which was specifically strawberry- and lime-flavored. Upon the first few sips, I immediately enjoyed the freshness of the strawberries. The sweetness of them combined with the tartness of the lime made for a refreshing drink, especially with the warmth of the food that arrived soon after. Jacob opted for the passion fruit margarita which consists of the restaurant’s fresh sour mix and passion fruit. For the margarita, you also have the option of either a salt or sugar rim and Jacob went for the latter. He found it to be a great take on a classic drink and also paired well with his meal. The restaurant also offers Modelo — their house favorite beer that is served with a lime.

For appetizers, I got the garage fries which were seasoned as well as lightly drizzled in queso. Jacob got the street corn which was served with butter, queso fresco, chili seasoning and came with a side of chips for dipping. The fries were light and airy and the seasoning was not too overpowering. I also found them to be perfectly crispy. Jacob let me try some of his corn, and I noticed that all three elements worked well together, as the butter was a good foundation that helped to elevate the added chili seasoning and queso fresco. If you’re not feeling the fries or corn, Garage also offers a lime citrus salad which includes pico de gallo, queso blanco and house dressing.

Lastly, for entrees I had the OG cauliflower tacos which included fried cauliflower topped with cajun seasoning, pickled onions, chipotle crema, fresh jalapeños and cilantro. While I had been at the restaurant before, I had never ordered their tacos — but now, it is safe to say that they are delicious. The crispiness of the cauliflower coupled with the slight acidity of the pickled onions and sharp bite of the jalapeños was a satisfying flavor combination. The chipotle crema also gave the tacos a nice saucy texture that was not too overwhelming. Jacob got the roasted poblano and onion barbacoa tacos which came with garlic crema and cilantro. He found the meat to be both nicely tender and smokey and described how the onions brought the dish together while the garlic cream elevated the tacos to the next level. You can also go for their avocado crema chicken tacos which includes pickled onions and cilantro.

Overall, Garage Taco Bar continues to be a staple in the Downtown restaurant scene with its vibrant environment combined with their style of serving comforting Mexican eats.

This past Thursday, I sat down to try Parlor City Vegan’s restaurant week lunch menu with two photographers and friends from Pipe Dream. Parlor City Vegan is located at 81 Clinton St., on the West Side of Binghamton. The restaurant’s interior is clean, bright and elegantly minimalist.

The lunch prefixed menu offered three first course options (the day we ate, the soup was tomato bisque), salad and loaded fries, three second courses — a veggie harvest wrap, cheeseburger and mac and cheese, and a cookie for dessert.

My friends and I were able to try a few different dishes from the first and second course options. For our first course, Kate got the tomato bisque soup. It was presented beautifully and was very autumnal in aesthetic and taste. The soup was surprisingly thick, and very flavorful. It was a bit salty, but was a hearty and complex soup, which is hard to come by!

Kai and I opted for the loaded fries, which featured french fries topped with melty cheese, vegan bacon bits, scallions, BBQ sauce and ranch. Clearly, this dish was chock-full-of vegan alternatives, which were interesting to try for a first-timer like myself. The fries were perfectly crispy, and the cheese alternative tasted remarkably like dairy-based cheese — I almost couldn’t tell the difference! What was most impressive to me was the meaty taste that they were able to imitate in the vegan bacon bits, which were also seasoned beautifully.

For our second courses, Kate and I were able to once again enjoy vegan cheese and bacon, in the form of max and cheese topped with bacon bits, scallions, apple BBQ sauce and ranch. The mac and cheese was extremely flavorful. The texture of the cheese was more of a cream rather than a melted cheese sauce, which is to be expected with vegan cheese. However, it was extremely flavorful, and featured a more complex spicy and nutty flavor than most dairy cheeses, which was a nice change. The bacon was once again delicious, and the apple BBQ sauce and ranch added a nice coolness and more flavor contrast to the dish. The portions were so generous that I was full halfway through, and was able to take the rest home to enjoy!

Kai tried the vegan cheeseburger, which looked so similar to a meat cheeseburger when served that you couldn’t tell the difference. Kai reported that the meat alternative was so good that it almost lacked any tells that it could be a substitute. The only complaint she had was that the temperature of the patty was not as warm as a meat burger usually is, so the burger lacked some heat.

For our final course, we got sugar cookies and chocolate chip cookies. The chocolate chip cookie was a perfect gooey temperature, and tasted just how a good chocolate chip cookie should. The sugar cookie was also solid, and had a nice crunchy texture.

As someone who has never been vegan, or had a fully vegan meal, exploring vegan alternatives in meals that I frequently eat was a super fun experience. Parlor City has definitely perfected the craft of alternative meats and cheeses, and showed me how more complex flavors could be introduced to staple comfort foods like mac and cheese. Parlor City Vegan’s website even advertises that they sell many of their own vegan products, including scratch-made cheeses, throughout the Southern Tier. We left the meal, vegan cookies in hand, feeling fully satisfied.

If you’re looking for a unique culinary experience in Binghamton, head to Happy Pappi Arepas Bar. Located on 252 Chenango St., the restaurant is dishing up Venezuelan cuisine with an inviting dining space and great service to boot.

My photographer, Sal, and I had never tried Venezuelan cuisine before, much less heard of an arepa — a corn patty with a crispy outside and fluffy inside, grilled and stuffed with savory fillings like meat, cheese and beans. Nevertheless, the dish sounded intriguing and delicious, so we decided to give it a try for Restaurant Week.

Founded by Louis Carrillo in October 2022, Happy Pappi Arepas Bar is swiftly approaching the anniversary of its first year in business. Carrillo hails from Venezuela and opened Happy Pappi to bring Venezuelan cuisine to the city of Binghamton. Part of that mission includes delivering “high quality, reasonably priced lunches” to Binghamton with authentic flavors and fresh ingredients.

When we walked into Happy Pappi Arepas Bar, we were greeted by friendly staff and were invited to take our seats. Right away, I noticed that the atmosphere was cozy and inviting — an exposed brick wall lined one side of the restaurant, adorned with colorful pictures. On the other side, a dark mahogany bar top gave the establishment a sports-bar atmosphere. Though it was only 5 p.m. on a Saturday, the restaurant had a welcoming atmosphere perfect for families, couples and friends alike.

Happy Pappi offers three Restaurant Week courses for an $18 lunch and $25 dinner. We came for dinner, which included a choice of any arepas from the regular menu for the entree. I appreciated this added flexibility compared to other Restaurant Week menus.

To start, I opted for the sweet plantains and Sal chose the basket of happy balls, which were deep-fried balls of cheese breaded in cornmeal. The plantains were cooked wonderfully and balanced with the perfect sweetness — naturally sweet from the fruit, but not overly so. The crumbled cheese on top added freshness to the dish and topped off the presentation.

The basket of happy balls came out hot and crispy, with a nice crunch and cheesy filling inside. Sal and I agreed that they were comparable to a mozzarella stick. Both of us thought that the filling could have used a bit more flavor, but other than that, the appetizers were a great start to our meal.

For our entrees, I opted for the la rumbera arepa while Sal went for the chorizo arepa. The arepas arrived in a street-food style wrapper that showcased the savory fillings tucked inside the hot corn patty. The la rumbera consisted of delicious pulled pork that brought out the fat and flavor of the meat. The corn exterior was crispy on the outside and fluffy on the inside, and overall light in flavor.

The highlight of our entrees, however, was definitely Sal’s chorizo arepa. He commented that the arepa was objectively delicious even for the most picky eaters, and when I tried some for myself, I wholeheartedly agreed. Made with pork sausage sourced from McRey farm in Glen Aubrey, the arepa was bursting with flavorful pork, sauteed peppers and a spicy kick that rounded out the whole dish.

I also took the opportunity to sample the selection of three sauces brought to us at the table. First I went with the Guasacaca, a light green sauce consisting of ingredients such as avocado, habanero peppers, cilantro and olive oil. The sauce was light and fresh, and definitely my favorite of the three. I also sampled the Mojito and Besitos de Alba sauces on their own against Sal’s warning, given that they looked hot. Luckily for me, the sauces were both mildly spicy so that flavors of mango and cilantro could shine through.

Sal and I finished our meal with a wonderful pairing of desserts — the quesillo, a triangular-shaped egg-based dessert similar to a flan and the tres leches cake. Sal’s tres leches cake was topped with whipped cream and looked so delicious that he accidentally dug in before taking photos of the food. He stated that the cake had a perfect amount of sweetness, and when I sampled it, I agreed — it was sweet, light and creamy from the milk.

My quesillo also had the perfect balance of sweetness, with an absolutely amazing caramel-flavored glaze on top. I found myself scraping up every last bit of the caramel glaze on my plate.

Happy Pappi Arepas Bar is located a bit farther away from the typical Binghamton University student’s stomping grounds, but it is definitely worth the trip. The restaurant stands out among the Binghamton culinary scene with delicious street food and prices perfect for a student budget — so come down to Happy Pappi Arepas Bar for this season’s Restaurant Week.

Located in Downtown Binghamton, Little Venice continues to be a staple for the local community and Binghamton University students alike. For over 30 years, this Italian eatery has been serving up freshly made pasta and mouth watering desserts.

For this fall’s Restaurant Week, they offer a $15 three-course lunch and $25 three-course dinner. Both myself and my photographer Caspar had never been to Little Venice, so we were excited to try a few of their dishes. Upon entering, I immediately took note of the vastness of the restaurant. As you walk past and around the bar, you are met with the main dining area where intimate booths are alongside the walls and rustic tables are scattered throughout.

Beautiful brick archways mark the separation between where food is brought out and onto your table, and over 150 paintings from the 19th, 20th and 21st centuries line the walls of the restaurant. The paintings elevate the Italian charm that is felt from the restaurant’s cool brown tone palette and soft classical music playing in the background.

Before Caspar and I got to ordering, the server came out with a basket of bread and butter for us to start. The bread was airy and paired with the butter, it was a great start to the meal.

For my first course, I had the bruschetta which consisted of the same bread but topped with diced tomatoes, garlic, oregano and lightly grated parmesan. I appreciated that the server had the olive oil on the side, so I could control how much or how little I wanted to drizzle onto my bruschetta. The tomatoes were fresh and had a great bite to them. Caspar ordered the house made soup of the day, which was Italian wedding. He described it as cheesy and a perfect fall soup.

For entrees, I had the ravioli and opted not to include the meat logs. Stuffed with ricotta cheese and covered with the restaurant’s signature red sauce, the pasta was both fulfilling and tasty. I was pleasantly surprised to find the sauce slightly sweet, but it worked toward the dish’s advantage as it balanced out the saltiness of the cheese. Caspar ordered the chicken cutlet parmigiana which is served with their house made spaghetti. He found a liking to the crispiness of the chicken and thought it was perfectly cooked. As for the spaghetti, he enjoyed the texture and described it as homemade.

Lastly, for dessert I ordered the chocolate mousse, which was the highlight of the night. It came in a dainty glass cup paired with its own spoon, making it the perfect little treat after a hearty meal. Topped with whipped cream, the mousse was so light and fluffy that it melted in my mouth. It was creamy, smooth and slightly reminded me of chocolate ice cream. Caspar ordered the cannoli — a classic Italian delicacy. He was met with three, two-bite sized cannolis which were a perfect blend of sweetness from the chocolate chips and a dash of spice from the cinnamon. We tried each other’s desserts and he agreed that the mousse was excellent while I also found a liking for the cinnamon-y hint of the cannoli.

Little Venice is a restaurant that molds together comfort food and a cozy atmosphere. With its rich artistic decorations, high-quality service and a variety of Italian dishes, it is the place to be.

Nestled in Northgate Plaza on Binghamton’s Front Street, Cheesesteak Boss has an unassuming exterior. Though its distance from Downtown Binghamton and campus alike disarmed both Caspar, my photographer, and I, we came to enjoy and love the restaurant’s atmosphere and the friendliness of the staff. Given that I’m hardly ever in this part of Binghamton, I was excited to try their $20 Restaurant Week three-course dinner selection.

After ordering, we didn’t have to wait long, as every course came out on a tray together shortly after. Caspar and I chose the fresh-cut truffle fries and the truffle salt potatoes for our appetizers. Immediately upon opening their containers, we were overwhelmed with the subtle, delicious smell of the truffle oil, which elevated the humble dishes with a beautiful earthy aroma. The fries were crisp and pungent, while the boiled potatoes were buttery and rich. They both came mixed with pecorino romano cheese and parsley, and they remind you of a homemade dinner. The two potato dishes were the perfect opening to our meal and warmed us from the chilly fall evening.

Our main course included a steak cheesesteak with cheese whiz — the most iconic option for the Philadelphia delicacy — mushrooms, onions and peppers. When I opened the sandwich’s wrap, I was amazed at the sight of the toasty bread, shaved ribeye and sirloin steak, cheese and vegetable toppings. Upon tasting, the meat was seasoned well and the ratio of the steak to the cheese and toppings was perfect. Each bite was heaven. Caspar was particularly impressed with the texture of the bread — a place where many good cheesesteaks fall short. It was soft, yet not soggy, and it definitely elevated the sandwich.

We also ordered the spud bowl, which consisted of chopped chicken over fries in a bowl, with onions, peppers and mushrooms. Though unorthodox for a self-styled cheesesteak restaurant, we found the dish to be fulfilling and warm. The chicken was crisp and the toppings added to the plate without overwhelming everything else. The ingredients were distributed evenly, allowing for each bite to have a little of everything.

Though we were struggling to keep eating after the appetizers and entrees, the desserts were truly memorable and worth the stomach room. I ordered the peanut butter bars, while Caspar had the assorted cookies. The bars, made locally, were a bit too heavy for my liking, but they were smooth and rich, so Caspar gladly finished my half. The peanut butter and chocolate combined to make the dessert fitting, with the fall season and Halloween on the horizon. The assorted cookies, of which we received four, were a clear hit. They were a light finish to a heavy meal, and the subtlety of their various spices and textures made them a delightful way to end the night.

More importantly than just the food, however, was the ambience and service. The staff were incredibly friendly and accommodating, and Cheesesteak Boss truly maximized the small space with string lights and posters. We felt at home there, as if we had finished a big family meal, or just got dinner with our childhood friends on a cold winter night.

During Restaurant Week or not, Cheesesteak Boss is worth the 10-minute drive from campus. It’s truly hard to make a cheesesteak well, and even harder to find a good one in Binghamton, but with Cheesesteak Boss only a short drive away, rest assured you need to look no further than 1250 Front St.

On the corner of Henry and Water Street, where string lights brighten up Downtown Binghamton and colorful picnic tables line the sidewalk, sits the beloved Lost Dog Cafe & Lounge. At the first mention of Restaurant Week, my photographer, Kai, and I jumped at the opportunity to dine at this Binghamton classic.

The restaurant’s upbringing is extremely cinematic. Cofounders Marie McKenna and Elizabeth Hughes were once dedicated band members who moved to New York City to pursue their dreams of music careers. What started as a couple of restaurant jobs to keep up with rent soon turned into a mutual love for food and making people happy. These passions were the impetus for establishing the Lost Dog Cafe, and 29 years down the line, it’s still known and loved for the very reasons it was founded in the first place — good eats and good company.

The musicians-turned-foodies plot of the Lost Dog’s backstory still translates today with the restaurant’s trendy and welcoming ambience. Even though the Lost Dog rarely has a slow day, visiting on a Friday night at 6:45 was definitely one of the more lively times we could’ve chosen. Tables were filled with students elated with that Friday glow and families winding down to enjoy a sit-down meal.

With a three-course dinner for just $25, Lost Dog’s Restaurant Week menu caters to both those with an appetite and those with a chronic student budget.

Kai and I fell into both those categories, making us doubly committed to the meal that awaited us.

For our first course, we were excited to see wine as an option as opposed to having to refer to the cocktail menu. We chose to indulge in a glass of J.W. Morris chardonnay each, a very autumnal, crisp drink to complement our upcoming dishes.

After elegantly sipping on our glasses of chardonnay, we were dealt the task of selecting our main course meals. This called for some heavy contemplation given the four mouth-watering options we had to choose from. Eventually, we narrowed down our final two contenders to the sausage and broccoli rabe gemelli or the rigatoni ala vodka.

I’d be lying if I said I’ve ever been to Lost Dog and not gotten the rigatoni, but a dish that can simultaneously cure my hunger, stress and quarter-life crisis simply cannot be passed up. So, at risk of being deemed a traditionalist, I gave way to my usual, trusty order.

What made dinner that much more eventful was the pure fact that Kai had never been to the Lost Dog before that night. While the decision was ultimately hers, I couldn’t help but express my devotion to the rigatoni and I think that eventually rubbed off on her.

We both opted for the Lost Dog classic.

When our food was presented to us (promptly, I should add), we looked down at two sizable bowls filled with creamy pasta embellished with basil and grated cheese. The look of the dish itself was enough to rave over, but the taste was of course what really solidified the pasta’s fame.

The tables to our left and right also had at least one order of the rigatoni, so it was clear that I was not alone in my enthusiasm for the meal.

Kai, too, was sold.

The sauce was a perfect ratio of rich and satiating, leaving us filled from a hardy main course, yet still able to muster in our third and final course.

While the food would be enough to do McKenna and Hughes’s restaurant aspirations justice, the service made our dining experience truly all that it was. Our waitress, Ja-Aey, made conscious efforts to make friendly conversation and ensure our satisfaction. Her dedication to the job and patrons certainly reflected the founders’ goals for the restaurant from the start, making us feel seen and welcomed as students in the Binghamton community.

Last, but definitely not least, we finished off strongly with an order of maple cake and a chocolate cream puff. Kai’s maple cake was delicately sliced and adorned with bourbon cream cheese frosting, and my chocolate cream puff was light and dusted with cocoa powder. The pastry was filled with whipped, buttery, chocolate cream — exactly the sweet flavor I needed to balance the meal. And fittingly, the maple cake was like biting into a cinnamon-y mid-fall harvest, a delicious ending to the fall 2023 Restaurant Week.

The best time of the year — Restaurant Week — is finally here, and The Grove did not disappoint. On Thursday night, my photographer, Jacob, and I decided to start the week at the Downtown Binghamton favorite restaurant and bar with a three-course $25 dinner.

With the restaurant filled with a mix of students and Binghamton locals, the friendly atmosphere made the night. The restaurant owner, Moe, and our server went out of their way to make sure we were taken care of, and we even became friends with the table next to us.

The appetizers started the meal off with a bang, offering various tasty bar foods, including chicken wings or tofu bites, sliders, fried calamari and a quesadilla. After a pinky promise that we would share, Jacob and I decided on The Grove Slider and buffalo wings. The mini burgers were loaded with fresh vegetables and melted cheese. The meat was well-seasoned and the crunchy lettuce made for a delicious combination. The buffalo wings were very crispy and yet the meat was not overcooked. The spicy sauce tied it all together, and we finished both plates in about 5 minutes.

The starters were great portions, so we were excited for the main event. The restaurant offered a variety of different dishes, including a steak sandwich, a chicken sandwich, pasta primavera, lemon herb chicken and a caesar salad with chicken. Trying to get something new for the palate, I opted for the primavera with breaded chicken, while Jacob ordered the Zinger Chicken Sandwich. The pasta sauce was so cheesy, pairing well with the mushrooms and spinach mixed in. The chicken-to-breading ratio worked well, giving the dish a good balance of texture, and the warm pasta made this a comforting fall meal. Jacob loved the sandwich, feeling that all the elements brought the dish together. The bun was a fresh brioche, and the lettuce, tomatoes and pickles worked nicely with the mayo and crisp chicken. The fries had the perfect crunch, and I think I ate more off of Jacob’s plate than he did. The meal was so rich I had to get a to-go box, but we made sure to leave some room for the necessary dessert.

My favorite dessert is a brownie sundae, so I had to choose the chocolate brownie for my final course. The vanilla ice cream and caramel sauce added a nice touch to the chocolate-ly flavors, and while the brownie was warm, the ice cream stayed intact, which is a sign of a well-made sundae. Jacob got the tiramisu and was pleasantly surprised by how light and airy the dessert was. The espresso flavor shined through, and the fresh strawberries paired nicely with the chocolate powder.

Overall, The Grove was a delicious Restaurant Week dinner tied with a great experience. The people there were so nice, including the entire wait staff and patrons. A dinner out can be hard for a college student, but definitely find a time to treat yourself to a meal or quick bite, as the appetizers and full menu are worth it. In addition, the restaurant has weekly karaoke and bingo, so it is a great spot to hang with your friends. Jacob even took his friends back to The Grove the night after our dinner, and once again, their server, Richard, made their night with his great service and infectious energy. And who knows, if it is your birthday, like our table neighbors, you might get to spin the birthday wheel of drinks.

Upon stepping into this establishment, I was overwhelmed by the beautiful paintings that hung on the walls and the strong smells of delicious food. What I was looking forward to most was the housemade tomato sauce and the fresh pasta, a rarity on menus in Binghamton. For the appetizer, we ordered the chicken parm bites and the bruschetta. The chicken parm bites were crispy and coated in a delicious covering of housemade tomato sauce and mozzarella cheese. The bruschetta on the other hand, brought a bright, fresh-tasting, garlic-infused diced tomato and bread dish. Each bite of the Bruschetta was illuminated by the umami present in the tomatoes — bringing out a unique and inviting flavor, beckoning you to eat more of the decadent concoction.

For the entree course, we ordered the ravioli with meat logs and eggplant parmigiana. Initial inspections of the menu were very promising, with us forgoing options such as the rigatoni tossed in vodka sauce and the broiled salmon in exchange for these two dishes. The ravioli with meat logs was a creamy, whipped ricotta ravioli served with their housemade tomato sauce and two of Little Venice’s signature meat logs, made of a mixture of beef and pork. The ravioli was rich and tasty, with its filling being plump and savory, making me want to come back just to indulge in this dish again. The meat logs were salty, sweet and overall a perfectly-cooked concoction that would put any sausage to shame, in that it was mind-numbingly good. Each component worked perfectly by itself and was somehow even better together.

The eggplant parmigiana was amazing, with the serving size being massive. As it was covered in Little Venice’s tomato sauce, and a coating of melted mozzarella cheese finished the deal, it was hard to imagine it not being amazing. With that being said, the fresh pasta that came with the eggplant parmigiana blew everything out of the water. The noodles were tacky, cooked perfectly al dente and had a gorgeous yellow glow to them. Again dressed with Little Venice’s tomato sauce, it was the perfect accompaniment to the eggplant.

For the last course of the meal, dessert, we decided to order the cannoli and the brownie — initially we wanted the lemon square but they had run out. The cannoli serving was generous, with three little rolls perfectly filled with cream and decorated with chocolate chips. This dish was so appetizing that my photographer and I reached for it to eat, before ultimately realizing that we should take photos first. This dish was semisweet, allowing it to balance the flavors of the flaky cookie surrounding the cream and chocolate chips. The brownie was fudgy, tasting like a chocolate mouse but with more substance to it. In contrast to the cannoli, it was very sweet, but that really brought out the chocolate flavors within the brownie.

This restaurant was the perfect place to get an Italian-American bite to eat in Downtown Binghamton, with the structure of the establishment and the decor inside being homely and inviting. The staff was highly friendly, and the food was remarkable and consistent, with the prices being very low for the quality and quantity of food being served. If you are looking for a lovely meal during restaurant week, Little Venice may be the place for you.

We were welcomed into the restaurant by Luis Carrillo, the founder and owner. Carrillo immigrated from Venezuela in 2015, so all of his recipes are authentic from his home island, Margarita. Happy Pappi’s menu says that the restaurant “uses family recipes passed down from generations of Venezuelan Abuelitas,” and that Carrillo opened the restaurant after realizing the need for high quality, reasonably priced food in Binghamton, as well as job training for local people wanting to enter or reenter the workforce. The restaurant is modestly sized and extends back, with a hammock in the front window, a bar on the side of the restaurant and images of beaches projected onto the walls. We sat at one of the tall tables with barstools on the right and talked to Carrillo about what we should order.

From talking to Carrillo about the menu, you can tell that he puts time and thought into all of his dishes and sauces. Carillo introduced us to 3 homemade sauces — traditional mojito, which is a mild spicy pepper sauce, guasacaca, a creamy sauce made of avocado and cilantro and a third sauce that he has invented called besitos de alba, made from peaches, mango and spicy peppers. He explained that he sources the restaurant’s butter and queso Guyanese, a smooth Venezuelan cheese used in many of his dishes, from the local Sullivan County Dairy Farm.

For $25, Happy Pappi’s dinner restaurant week menu allows you to choose one first course, a second course of any arepa on the menu, and a dessert. For our starter, we ordered the yuca fries and the plantains. The yuca fries were crispy and the subtle and nutty flavor of yucca made them perfect to dip in the three sauces. The plantains were perfectly cooked, sweet, warm and dusted with feta cheese, which Carrillo explained offers a savory balance to the sweetness of the plantains.

For our second course, I ordered the happy pelua arepa and Harry ordered the reina pepiada. Each arepa features the traditional gluten-free cornmeal cake that is crispy outside and fluffy inside, with some of the inside scooped, fresh butter lathered on either side and stuffed with fresh meats, vegetables and cheeses. The happy pelua arepa was bursting with juicy shredded beef, sauteed garlic, onion, peppers and ripe tomatoes. The beef melted in your mouth and the balance of the intense, savory flavors of the filling and the softness of the fresh corn arepa was perfect. Harry’s reina pepiada was an arepa filled with Venezuelan chicken salad and avocado, so the texture of the filling was more smooth and deliciously fresh because of the avocado. I alternated pouring each of the three sauces across the top of my arepa while eating, and all three offered a new flavor dimension that was delicious.

For dessert, we ordered the tres leches cake and the quesillo. The tres leches cake, a white cake soaked in three milks, served in a dollop of sweet milk and topped with fluffy meringue, was moist and the perfect amount sweet. The quesillo, a traditional Venezuelan dessert made with eggs, milk and sugar, was similar in taste and texture to a flan. This desert was dense and sweeter than the tres leches, had flavors of caramel and was addictingly smooth and sweet.

As Carrillo warned in the beginning, by 5:30/6 p.m., more groups of customers started to steadily enter the restaurant, and by 7 p.m., groups were waiting by the door waiting to be seated, and the bar was filled. The restaurant truly felt intimate, and like a community gathering place. Carrillo’s warm energy and sociability make everyone feel comfortable, and as if they are getting an individualized dining experience. At the beginning of the night, when I asked Carrillo what time they closed, he said usually 9 p.m., but it depends on how he feels and his customers feel. He explained that the night before, a group of customers was at the bar late having fun, and he was having fun, so they stayed open until 10 or 11 p.m. When we left Happy Pappi’s, Carrillo’s wife, who runs the restaurant alongside him, stopped by our table to ask us how the food was. Before leaving, we waved to Carrillo, who was behind the bar, excitedly talking to customers.

Be sure to stop by Happy Pappi’s for delicious authentic Venezuelan food and a true community feel! It is open Wednesday to Saturday from 11:30 a.m. to 9 p.m. at 252 Chenango St., or you can call (607) 765-1761 for delivery.

I went to Social on State with my photographer, Asher, on an unassuming Wednesday evening. We immediately relaxed as we entered the restaurant and felt welcome in its calm atmosphere. Even early on a weeknight, the restaurant was bustling with customers and the bar in particular was well populated. A background of chatter filled the room, overtaking the music and enhancing the social vibe of the restaurant. With candles on every table and a kind wait staff, Social on State delivers on its promise to be a restaurant that encourages social interaction.

Moving on to the first course, Asher ordered the social wedge salad and I got the chicken taquitos. Asher was impressed with his salad, from its pretty presentation with bright pink onions to the crunch added by the occasional walnut for a nice textural contrast. He also appreciated the combination of the vinaigrette and blue cheese flavors and the lightness of his appetizer.

Likewise, the chicken taquitos were an excellent start to my meal as they had a fresh lime flavor from the crema and the chicken was cooked perfectly. The smooth corn puree added a strong textural contrast to the crispy fried tortillas. There were three taquitos in total which makes it a good choice for those inclined to share and the presentation of the three aligned in a triangle was a cool finishing touch.

For the entree, Asher ordered the spring risotto and I ordered the orecchiette pasta. The risotto impressed immediately as it was placed on the table with its vivacious green color and tasted as deliciously green as it looked. Asher noted that for risotto, it was a hearty meal but also surprisingly light, leaving room for dessert. The green beans mixed in and the parmesan cheese atop the risotto also added to the well-balanced flavor profile of the dish.

I found the pasta to be the perfect compliment to my first course as the noodles had the perfect al dente bite to them without being undercooked. The pasta featured a plethora of awesome mix-ins, from the asparagus to the broccoli rabe. The tomatoes also added a beautiful punch of acidity to the dish and a dollop of housemade ricotta added richness to each bite. The star of the show, however, was the equal parts spicy and juicy sausage that made the pasta a very filling meal.

Finally, for dessert, I ordered the nutella chocolate panna cotta and Asher ordered the banana bread pudding. Asher and I were both surprised at the sheer volume of bread pudding as the dish came in a large bowl with a generous scoop of salted caramel ice cream. The dish perfectly combined warm and cold elements with an enticing drizzle of rum caramel sauce. The tried and true flavor combination of vanilla, banana and caramel worked together to make a delicious dessert.

The nutella chocolate panna cotta may have been smaller than the bread pudding, but certainly packed just as big of a punch. Contained in a cute glass cup, the dessert featured a rich, mousse-like chocolate pudding, a healthy topping of candied hazelnuts and Frangelico whipped cream. The three pieces work together to create something larger than the sum of its part, resulting in a perfect send-off to a delectable meal.

In totality, we had an excellent experience at Social on State thanks to the wonderful atmosphere of the restaurant paired with excellent food. Make sure to check out one of Binghamton’s hottest restaurants, before or after Restaurant Week ends on March 30.

The friendly staff treated my photographer, Jacob, and I to a selection of The Shop’s Restaurant Week menu, consisting of a three-course dinner for $25. Jacob and I were presented with such a vast array of dishes that I couldn’t wait to try a bite — or many bites — of each.

Jacob and I were given shirley temples to start, one of the first course drinks. Served in aesthetically pleasing glasses, the sweet, fizzy beverage was paired with a selection of second-course options. We first tried the feta fig walnut salad, paired with delicious greens, sweet candied walnuts, crumbled feta, dried fig and topped off with a sweet red wine vinaigrette. I immediately wanted to try this dish because of my affinity for salads that incorporate feta, walnuts and fruit. This salad was delicious, offering a light, refreshing and summery option that could be enjoyed in any season. The vinaigrette was not overpowering, letting the salad speak for itself. I particularly enjoyed the candied walnuts, as they added a nice crunch to the mix. Overall, this salad was one of my favorite items on the menu and is perfect for anyone who wants a light, yet substantial meal.

Next, we tried a Shop signature — a savory crepe. Personally, I love savory crepes and order one every time I go to The Shop. The red pepper gournay crepe was one I never tried, but after one bite, I knew it would become one of my go-to orders. At first, I was a bit skeptical, as I have never enjoyed red pepper, but this crepe changed my perspective. The red pepper eggplant whip paired with havarti and gumay cheeses offered a smokey, sweet combination that Jacob and I couldn’t get enough of. I’ve found that red pepper can be overpowering in meals, but this wasn’t the case. The red pepper blended perfectly with the flavors of the light and creamy cheeses. Additionally, the crepe was paired with a yogurt sauce which offered an enjoyable contrast to the smokiness of the crepe. I would recommend this dish to anyone who wants a more substantial dinner option. If you order this dish, beware — every bite will leave you wanting another.

The last item Jacob and I tried was the double smash burger. I would describe this burger as a unique, dangerously delicious elevation of a classic American cheeseburger, served with fries and ketchup. After trying it myself, I can understand why The Shop’s burgers have such a good reputation. The burger was juicy, tender and flavorful. I especially enjoyed the addition of caramelized onions, as they created a wonderful sweet and savory combination with the saltiness of the burger and American cheese. The pickles added a nice crunch, and to top it all off, an aioli-esque burger sauce brought all the flavors together. The soft brioche bun was sturdy enough to keep the moisture in without getting soggy. Additionally, the fries were battered to perfection. I love fries with a nice crunch, and these fries offered just that — crisp on the outside, and soft on the inside. If you order this, you will not be disappointed.

After Jacob and I finished the second-course items, we were presented with both third-course options. The first was the New York-style cheesecake, served with an aesthetically pleasing finish of chocolate and strawberry sauces sprinkled with powdered sugar. The cheesecake was to die for — rich and creamy, with a tender crust. I am a fan of anything that combines chocolate and strawberry, so you can imagine that this cheesecake was a favorite of mine. I particularly enjoyed the strawberry sauce, as it offered a tart contrast to the cheesecake, ensuring the cake was not overly sweet. The second option, the iced Irish coffee, is a perfect dessert drink to finish off the meal. Topped with whipped cream and chocolate sauce, it included a splash of Bailey’s Irish Cream to enrich the cold brew.

The quality of the food and the excellent service we received left Jacob and me satisfied and impressed with our experience. The Shop has something delicious to offer for all palates this Restaurant Week. With substantial portions and delicious dishes, The Shop’s Restaurant Week menu will ensure you get your money’s worth.