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Straight from the Plate: Caf Food Reviews

Rafaela Marinello ’19/ The Dickinsonian

Rafaela Marinello ’19/ The Dickinsonian

Rafaela Marinello ’19, Food Review Columnist

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With winter break now behind us, it’s often hard to ease back into caf food after more than a month of home-cooked meals. However, I’ll always look forward to Sunday brunch, which is my favorite meal on campus. This time, I headed over to the KOVE for a slice of Smoked Salmon and Swiss Frittata, which was overall a deliciously hearty breakfast. The eggs had a light and fluffy texture, and the top and edges were nicely caramelized. There was a generous amount of smoked salmon, which made the frittata a bit on the salty side – however, it was balanced out by the addition of herbs like thyme, and the slightly sweet, nutty flavor of the Swiss cheese. All in all, I’d definitely recommend this dish to anyone looking for a change from the usual scrambled eggs for breakfast.

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Straight from the Plate: Caf Food Reviews