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Show LIFESTYLE JANUARY 22, 2003 WEDNESDAY, Fazoli's... Troppo Buono started on my first set of by Brock Bybee Dixie Sun News Editor them. Where, oh where, could a good restaurant be? The answer may be found at an inexpensive, tasty eatery, Fazoli's. Fazoli's is one of the best bargains out there for great food at a modest price. I've heard rumors about this high-clas- s Italian eatery, but I had never experimented with it myself. started out ordering one of three their prime specials main courses for $4.49. $4 49! Can you believe that? There seemed no way that could be true. But it was, and I picked the spaghetti with meat sauce, fettuccine alfredo, and ravioli marinara. All for I got Incredible! $4 49! some extra breadsticks and a drink, but still, how could the price be that cheap? They prepared it all for me in less I than five minutes. Before I knew it, I was seated at my booth chowing down on some of the best food under ten bucks. wasn't just the food that made the restaurant a hit from the beginning. The people were remarkably courteous and always, and I mean always, had smiles on their faces. The atmosphere quality was just as superb. The inside was spotless, and And it everything was in its place. Back to the food. I had already finished my ravioli and was starting on the spaghetti when an employee stopped me and offered me more complimentary bread-stickMore? I still haven't s. Let me tell you something the breadsticks were the absolute highlight of the meal. The second I bit into them, I was in heaven. The was seasoning perfect, cooked to a light brown toast; they melted in my mouth like cotton candy at a carnival. I could not get enough of these marvelous concoctions. They were astounding. If it was possible to marry an inanimate object, breadsticks from Fazolis would be my pick. I fell in love with them from the very first bite. And that wasn't the best part. They kept coming. That guy would come around and offer to them to me every 15 minutes. My main course was still wonderful. I had just finished up my spaghetti with meat sauce, and my stomach was tightening its grip. I was already stuffed, and I still had a plate full of fettuccine alfredo to go. Finishing it off, I sat back and marveled at the tremendous meal I had just . completed eating. In closing, I give Fazoli's five stars. It was excellent. The food, the prices, the atmosphere, everything was great. Someone got it right at this restaurant. So, if you're ever down on money and want a good meal, or you're just in the mood for some good Italian, try Fazoli's. wont regret it. As they say in the bel paese, Buon Appetito. You jraEDEfflaSE Hasten Visits CKC Survival Guide unrvi.tvimrAiNMKvr Without A Hxn liWHjF? They re Winners KCEC TV Sports Ptvlw a rin Building Comes Down Old Fine Arts budding to be replaced by new Arts center wins Emmy and Awards Welcome Students Back TeBy A rrr"T: DIXIE SUN Chapmara Cfooiir aide ay Review by Carly Hughes Dixie Sun To say Staff Writer that the Chapman University Choir sang songs in the Cox Auditorium on Jan. 14, would be an understatement akin to describing a Shakespearean sonnet as "pretty good." Those present found themselves serenaded with moving renditions of pieces from the masters of music. Delayed by an anatomy lab, I arrived late at the performance and discovered all seats occupied and all programs taken. I joined the other late arriving patrons prepared to stand for the duration of the program. Let me tell you, the shivers runm'ng along my spine had nothing to do with the fact that my fingers had just probed a human skull. They were due to the sound that seemed to wrap itself around me. This was accomplished by choir members actually leaving the stage and encircling the audience, creating literal surround sound. It was a brilliant move by the director, William D. Hall, to maximize the choir's superior sound. With composers as as distinctive Rachmaninoff, Brahms, and the selections Beethoven, were as varied as they were This served to exceptional. sustain interest throughout the program. I forgot my tired legs as I experienced the unique styles of the Baroque, Romantic, and Classical periods, as well as contemporary compositions. After the choir finished the "Agnus Dei" by T. powerful Morley, there was a collective breath-holdin- g followed by contented murmurs and exuberant applause. This set the standard for the entire evening. The night did not consist solely of somber tones. It was an evening of smiles as well as wet hankies and silent intro- Laughter rang spection. throughout the building after a parody was offered of The Three Tenors and then timely shouts of "Bravo!" Described respectfully and lovingly as eccentric by some of the wows choir, Dr Hall entertained us with stories and jokes from his world travels between every song Though internationally recognized m the music world, he conversed with a room of small town strangers as if they were all his dearest friends. Finally, select DSC singers and the Heritage Choir joined the Chapman Choir in a magnificent concluding number by Beethoven, Dr. Hall's "gift" to us. I left the building invigorated after havmg a multitude of emotions exercised. It was a wonderful event. Chapman University's choir is an excellent example of a really classic choir with exceptional blend, harmony, and that clear, crisp chorale sound. If you weren't able to attend, this review of their presentation may supply all the incentive you need to rectify your mistake the next time the Cox Auditorium is graced with their presence CARTIER continued from PAGE 11 -- ? 10 X fall semester of 2001 and have loved it ever since. An interesting story for a very Students involved teacher. across the campus will still wonder at the way he teaches. Finished Allen I love it. Hes not an ogre instructing me on what to do, but more of a force pushing me along, helping me learn from my mistakes Agrees Nielsen, When youre in his class, and youre learning from him, you dont want to screw up or do bad. He instills m you the respect for him. When youre in his class, you want to get an A beacuse you dont want to let him down, not becaue it will look good on your transcript. He makes you want to do better" His umque brand of teaching encourages students to succeed while at the same time teaching them the principles of creative writmg that will help them in the future. . i H a - Ml lij ! VjVi r i.jllll 1 1 John Cartier (right) ary magazine. is also the advisor for the Southern Quill, Dixie's liter- |
