The new semester brought new lunches from Epicurean, as well as the return of some old favorites. There were a few highlight-worthy dishes this January and February.

Epicurean masterfully crafts Mexican food, and the enchiladas served on January 25 were no exception. There were two delicious options: chicken and black beans. The dish was served with the usual green cilantro rice and beans, with add-on options of guacamole, salsa and sour cream. A long time staple dish in the Epicurean menu, enchiladas have now cemented their spot as a school favorite lunch.

Pasta was served on January 18, 21, 24, 31, and February 4. The tasty and adaptable grain is well loved, but in this case maybe a bit too much. Having pasta six times in a month causes it to lose some charm. There were some pasta-personalization choices though: the type of sauce, parmesan cheese and even the variety of pasta changed from lunch to lunch. The 18 saw penne pasta while the 21 featured cheesy tortellini. Still, it is important that Epicurean’s pasta obsession passes, as pasta is becoming less and less appetizing.

February 1 was Lunar New Year, and Epicurean celebrated with Chinese meatballs and rice noodles. The meatballs were tasty but lacked any strong flavor, which made them unremarkable. Coconut tofu was also served, and although the creaminess was unexpected, it paired well with the veggies and sharp spices that the noodles had. The lunch also featured a sweet surprise: Chinese carrot cake and fortune cookies. The unique carrot cake stole the show and was somehow fluffy yet delightfully gooey. The student population seemed to be divided on whether fortune cookies are delectable or taste like chalk. Regardless of their stance on the cookie itself, students appreciated the good fortunes inside.