Oregon daily emerald. (Eugene, Or.) 1920-2012, May 23, 1980, Page 8, Image 7

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    joe cone
tip of the tongue
"Fast food establishments are
likely to continue taking sales
away from traditional full-ser
vice restaurants,” a new federal
study concludes. Jeepers,
where will it end?
It all started out innocently
enough, drive-in windows, car
hops, "Cruising the Gut"; now
we're eating petroleum in our
Far be it from me to
recommend eating as a subve
rsive activity. But if you want to
strike a blow for freedom of
choice, do what the Romans
and Greeks have been doing
since Classical times; Take at
least two hours for dinner.
A scene from Fellini’s Roma
suggests the possibilities. There
they are, large banquet tables
full of them, outdoors in the
piazza under lightbulbs strung
every whichway — mammas
twirling pasta with one hand and
whacking kids making spitballs
of their breadcrusts with the
other, florid husbands with
mouthfuls of wine calling jests
across the piazza to their
neighbors, apron-clad waiters
dodging in and out with spla
shing carafes and heaping
plates, everybody behaving as if
digestion were an externa;
Poppi's, at 13th Avenue and
Hilyard Street, always seems to
me one of the places in town
that encourages that kind of
free-form dining style, especial
ly now when the nights are
warm and long, the patio is
open, and the bouzouki music
toodles in your blood. The
Greek cheesecake, dark-honey
sweet and cradled in filo pastry,
remains one of the better
excuses for being near campus
Tino's at 1491 Willamette St.,
on a Friday night also does a fair
imitation of the Fellini gusto,
with softball players quaffing
beers and inhaling pizza, moony
couples staring over the drip
ping candles, mom and pop out
on a treat and a pulse of food
induced chatter under all, pun
ctuated by an occasional baby
We had an old favorite, the
scampi in lemon, butter and
mushroom sauce, still one of the
tastiest fish dishes we know in
town, and an instant new
favorite, the cioppino, a kind of
fish stew with clams, scampi,
scallops and whitefish in a spicy
tomato sauce. These dinners
came with sidedishes of pasta
and decently-cooked broccoli,
minestrone soup or salad, and
spumoni ice cream.
Pasta dishes and pizza are
also available, but it's Tino's
top-of-the-line stuff, which only
cost a couple dollars more, that
best displays the cook’s talents.
Our two-hour dinner included
Frascati, a pleasant Roman
white wine, and enough food for
lunch the next day, while the
combined bill, with tip, was less
than $20.
The Italian Place, set in
among the fastfood filling sta
tions at Willamette Street and
27th Avenue, still remembers its
heritage. If you feel at home
among big, closely packed
booths, and enjoy the company
of middle-aged birthday partiers
in the next room, in addition to a
plate of spaghetti for $1.50, you
may have your place.
The Italian Place also has one
of the cheapest wine lists in
town. For instance, $2 will buy
you a split of I976 Sebastiani
Chianti. Don’t expect magic, but
for relaxation and simple food,
Think of a ship as a corpora
tion, and it’s not farfetched at
all. A destroyer may have
fifteen officers, other ships
even fewer. Even the most
junior officer gets to share in
running the show.
You become part of the
management team when you
get your commission as an
ensign after just 16 weeks of
leadership training at Officer
Candidate School.
Choose to be a Navy officer
and you are responsible for
people and equipment almost
Many officers go on for
further advanced schooling.
The Navy has literally dozens
of fields for its officers —
everything from nuclear pro
pulsion to systems analysis,
oceanography to inventory
management. In graduate
school, this training would
cost you thousands, but in
the Navy, we pay you.
Ask your Navy representa
tive about officer opportuni
ties, or mail this coupon for
more information. Or call
toll-free 800-841-8000 (in GA
call toll-free 800-342-5855).
There’s no obligation, and
you’ll learn about an excellent
way to start a career in
management. As a college
graduate you can get manage
ment experience in any indus
try. But you’ll get it sooner—
and more of it—in the Navy.
P.O. Box 2000
I Pelham Manor, New York 10803
I □ Yes, Pm interested in becoming
a Navy Officer. Please send me
more information. (0G)
Name--- ■ —
Age_tCollege/ U ni versity
^Graduation Date- OGrade Point
A Major/Minor-——
Phone N umber-—
The More We Know. The More We Can Help.
The Privacy Act under Title 10, Section 503,
505, and 510 states that you do not have to
answer the personal questions we have asked.
However, the more we know, the more
accurately we can determine your qualifica
tions for our Navy Officer Program.
this "full service” restaurant on
the Gut is worth a visit.
The Spagetti Warehouse
deserves a mention in this
context, too. Honestly, I had a
hard time taking seriously a
restaurant that both spelled the
name of its main attraction
wrong ( spaghetti is correct) and
promoted itself as a warehouse
(whoopee, let’s sit among the
packing crates), but they have
their heart in the right place.
The opening salad is especially
welcome. It comes in a serving
bowl, which holds enough for a
couple rounds.
The spaghetti dishes are at
least OK. The basic tomato
sauce is somewhat sweet, and
both the mushroom and clam
sauces would improve with less
thickening, but for less than $5
per person you can enjoy dining
And they offer a nice birthday
present. Both on the day before
and the day after, as well as the
birthday itself, your dinner is on
them. "Full service” finds an
extra touch; it’s worth keeping
in mind.
Fof him
Slim styled
in each 14 Kt
gold band
Student Accounts Welcome
Home ot Keepsake Diamond Values
9S6 Willamette
on the
Downtown Mall