What Happened to the Pasta??? (Plus MYO Chicken Parm)

^^This is the generalized sentiment of about 90% of Leo's patrons tonight, in the first night of meal plans at Georgetown. Do not fear, yet, though. I have heard that the "Pasta Palate" will return, but supplies are not yet ready for its debut. If it is not back soon, don't worry, we'll definitely get on it.
Of greater concern is the fact that food is now served to us by Leo's staff members. Though this does allow us to interact better and probably reduces mess, it doesn't work for hungry and rushed college students. Hopefully something can be worked out with this aspect as well.
Oh and if you haven't seen the new touch-screen drink machine by the ice cream, it's a must. 
All that being said, I do like the new look of O'Donovan's, it's definitely more gourmet. Check back in a bit for more updates on the transition for the new year.

But for now: a recipe, our first of the year!

Make-your-own Chicken Parmesan

I have always found that the Chicken Parmesan is one of Leo's premiere dishes, so today I decided to make it myself. It's especially nice because there's always chicken available somewhere, and always at least one kind of pasta. Sorry I don't have a picture.

Ingredients:
Plain Pasta (preferably spaghetti)
Chicken- either grilled, or if you're lucky, Chicken Finger Thursday
Mozzarella cheese (either near the pasta, or from MYOP)
Parmesan cheese (from the Bistro pizza section)
Marinara sauce

Start by getting some pasta in a bowl or plate, and place your chicken on top, preferably a bit off to the side. Cover the chicken generously with the two cheeses, then head to the microwave. Microwave it just enough to melt the cheese, but not enough to make anything mushy (like the pasta or chicken's coating), perhaps 30-45 seconds. Head back upstairs and top it off with the marinara sauce.

Leo's for a Whole New Year

Hello and welcome back to another year! O’Donovan’s on the Waterfront is ready for a whole new Leo’s experience and can’t wait to see everyone there.

Chances are that you’re either super excited to get back to Georgetown, but maybe you’re a little afraid of succumbing to Leo’s fare. Well that’s what we’re here for. If you’re ever feeling a little bored with Leo’s food, check out OOTW and we’ll hook you up.

While I’ve been on campus since the 14^th for RA training, John just arrived 2 days ago, and caused an earthquake with his arrival. However, I was only able to return to the Blessed Temple of O’Donovan recently, and I could barely contain my excitement. Though not all gastronomic options were displayed as of yet, I made some notes about the changes Leo’s has made over the summer.

First, and most noticeable: All of the large booths on the right side of downstairs have been removed. What?? That’s right. Everything is standard tables now. (see photo) Some diners were disappointed by the lack of privacy and atmosphere that this change created, but there are some positives. First of all, I’m sure that many of you are disappointed when you arrive to Leo’s with a large group hoping to snag one of those sought-after booths, only to find that they’re taken up by two people who can somehow take up the entire space. Well, no more of that, they’ll just take a regular table. Also, the elimination of booths allows for several extra tables to replace them, creating an increased seating capacity, which is always needed.

Next, there are cafeteria TRAYS! I have no idea why, as last year, Leo’s had been characterized by the lack of trays in those spaces so obviously intended for them on the silverware racks. We’ll see where this goes.

I believe there is some different lighting on the center island downstairs to highlight the food.

Signs! The awkward standing signs indicating where to find cereal, drinks, etc. have been replaced by signs high on the wall above those alcoves. I approve.

Next, the gluten free section has been increased, and made significantly more apparent. (see photo) It is now located where the drinks used to be, I don’t know what will happen to coffee machines, etc.

Finally, the Diner is being renovated. I have no idea how or into what, so that remains to be seen. 

I tried to talk to the Dining Manager about these changes, but he declined to say anything, and instead gave me the email address of someone at Aramark (the company that runs the facility). I sent them an email, and it turns out that the email address doesn’t work. Smooth. I’ll follow up

In any case, the food is delicious as usual, and I’m looking forward to the year.