space holder space holder Tired of eating at the same old Penn places? Well, what kind of restaurant would you open? Here's what several University faculty and staff members had to say:

Gregory Farrington dean,
School of Engineering and Applied Science

"I would open up a wonderful pastry shop: great baked goods, lots of stuff made with puff pastry, real croissants (the ones with more butter than thermodynamics allows), great Danish pastry (the kind you get in Copenhagen, where it's called Vienna Bread), and some of the best tarts around, as in raspberry. Wow. Of course, great coffee. And a small bookstore on the side. So, instead of strudel mit schlag it would be pastry mit pages. Paradise!"

Morton Botel
professor of education

"I'd have a Jewish homestyle restaurant: I don't think there's one in Philadelphia. It would have sweet and sour cabbage soup with potato, pot roast, chicken soup with matzoh balls, kugels and perrogan and lots of chopped liver."

Elijah Anderson
professor of sociology

"I'd have a restaurant similar to my favorite one in Los Angeles, called the Soup Exchange. I'd have a similar place, with soups such as seven-bean, vegetable, and chicken. Great homemade bread, and salads."

Susan Villari,
director of health education

"My choice of a restaurant to run would be an upscale (primarily) vegetarian restaurant with an eclectic and tasty assortment of ethnic vegetarian dishes--i.e., Indian, Italian, Mexican, etc. The focus would be on hearty food that tastes good and is non-meat but not necessarily for the "health conscious"--no sprouts or low fat food! It would include a full bar and be very social." Continued on page 32

Sandy Smith, news officer
Office of University Relations

"I'd open a good barbecue joint. Not the kind with 'baby back ribs' served with a knife and fork and cloth napkins in a room full of old highway signs the owners bought from a 'collectibles' dealer, but the kind of place where, the moment you walk in, you know that all they care about is the meat. Actually, you'd know this three blocks away, because you'd smell the sweet smoke in the air before you even saw the place. "It would have simple decor, a good jukebox, cold beer, pork and beef cooked real slow in a closed pit, and hot, tangy sauce, with lots of white bread on the side to sop it up with. If you've ever been to Kansas City (I'm a native), you probably know the kind of place I'm talking about."

Janet Kobosky
Admissions officer

"I'd open a breakfast and lunch-only diner; it might be called 'One Eye Open.' The emphasis would be on big, hearty breakfasts: fresh juice, great coffee, eggs, potatoes, hash, griddle cakes and the like, with the addition of soups, a blue plate special (or two or three), and lots of great sandwiches at lunch. All of the breads and pastries would be made in-house. And it would be the kind of place to offer newspapers and such to encourage people to read, discuss, and linger a while. And I get to be the chef."

Gil Hodges
Building Services, SAS

"I'd have a smorgasbord-type place. It would be the type of place you'd go to when you didn't know what you wanted because it would have everything: fish, pasta, chicken, ribs, in a buffet style. And you could order breakfast, lunch, or dinner at any time from the menu. If you wanted scrambled eggs at 2 P.M., you could do it."

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