This is how you conquer the ratty

We all have a fairly intimate relationship with the ratty, but only a few experts I know can give us a guide on how to do it right. I asked ratty connoisseurs Michael Dresdale, Nico Enriquez and Jason Halsted about how to perfect the Brown dining experience.

Michael Dresdale ’17

Breakfast at the ratty

When you walk in, check for two things: corn beef hash and bacon.

“Is there corn beef hash by the main buffet line and is there bacon over there? Those are the two winners.”

While he did warn the corn beef hash is not the most aesthetically pleasing dish in the ratty, he gave his word that it is delicious and will definitely get your taste buds working. He also assured that Pancakes are there every day and are consistent in quality, but when it came to some other meats he didn’t mince his words.

“Nobody writes home about the sausage, ketchup is the winner for bacon in the winter, when the spring comes you transition to hot sauce.”

If you consider yourself an omelet bar aficionado, Michael says:

“It’s all about timing. You can’t be going to the ratty at 10-11:30 or you will get stuck in line at the omelet bar. 9am is your prime time. Even if you have class, you go in there, line up at that bar, grab your paper, your coffee and get the day started right.”

For further insights, Michael invites anyone looking to become serious ratty connoisseurs to join him in the back left-hand corner table of the ratty where he can be found during meal times.

Seating hot spots

“Breakfast obviously by the omelet bar, that’s easy. At lunch… you can’t go wrong, with the exception of three places. You don’t want to be in the cave, the nice one with booths, the one on the right when you walk in, you don’t want to be in there…you don’t want to be in the far cave behind the omelet bar, for obvious reasons: it’s off the main floor. Avoid the tables where you directly walk into the ratty, people avoid that, you get foot traffic, doors come in and out if it’s cold you get a breeze. Otherwise anywhere other than that, if you take the ratty to be a horseshoe shape, the top of the horseshoe and the far side, can’t go wrong with that.”

For lunch, Michael is loyal to the grill. He knows the burgers and the chicken, and (this is for you meat lovers) his favorite is the hot dog.

“You can make a good dog at the ratty, you take your bun, mustard both sides, pickle. Not the sliced pickle, but the long contiguous picked pickle. Break it up into little pieces sprinkle it on top. Maybe you cut open your dog if you’re ambitious.”

Michael does not advise this every day since he’s thinking of your health but suggests it as a treat.

Don’t miss Friday dinner if you’re partying

“Chicken parm. Friday night’s ratty. Chicken parm.

“Maybe you’re going out on the town you need a little something in your belly. If so, this is the most definitive way to ensure the liquor doesn’t get the better of you. It’s the perfect base layer.” He also called the dish the number one ratty comfort food.

How to ball out with a Blue Room killer sandwich combo

“For people who enjoy hummus, this is a hummus centered sandwich. This is the spread of champions. You get your rye bread, hummus on both sides, then its veggies and turkey. if you think you deserve it, get yourself some cheese. Swiss. Sharp. Then lettuce. If you’ve got a hot date that, night skip the onion. If not, great additional flavor.”

Jolly Joe’s: for those on Wriston quad/G center and adventurous Andrews’s residents

Be adventurous skip the spicy with, here’s Michael’s recipe.

“Personally I’m a turkey burger guy. At Joe’s its consistent, for us meat eaters on campus, being our late night go to. It’s something where if you’re up late, you’re going there a lot so you have to mix it up. Other days I’ll get a fig salad. For the sauce, go for the orange sauce, I regret I can’t remember the name, but for those who know it’s amazing every time”.

Michael’s one Brown dining heartache: “If I said I had one regret, it’s that I haven’t sampled more of the Joe’s sauces. I found the orange sauce early in my life and I haven’t left it. So tonight I’m going to try something new.”

Nico Enriquez ’16: Sweet Things

Here are some more suggestions for those with a sweeter tooth, from a graduating Brown veteran of our beloved refectories, here are some combos that will put you in very good place.

“Banana, peanut butter, honey on toast at ratty. Good shit.”

“Breakfast burritos made with omelets and wraps at ratty”

“Also microwaving brownies in coffee cup, adding Oreo and vanilla soft serve and peanut butter as desired is bomb.com”

Bonus: All-purpose secret sauce

1/4 ketchup
1/4 mayo
1/4 siracha
1/4 bbq

Fucking good.

Jason Halsted ’16: Burrito King

“I make a mean grilled buffalo chicken wrap/burrito at the ratty. It involves taking a little bit from each station so it’s best done at non-peak times.

“Take a whole wheat tortilla, add 2 sliced up grilled boneless chicken thighs, a small scoop of rice (rice soaks up the sauce and holds up to the heat grill better than lettuce), handful of diced onion, layer shredded mozzarella. Small scoop of salsa spread evenly – I’ve never liked tomatoes, a texture thing, but salsa is fantastic on the wrap. If they have Fritos, they are a must-add for crunch”.

The Sauce (hint :the more the better)

A healthy amount of Frank’s Hot Sauce

Small line of BBQ sauce for sweetness

Chunky Blue Cheese Dressing – more than you expect

Wrap it all up, which can be a challenge because it should be packed. Throw it on the panini grill for a few minutes, cut in half and enjoy! Bring napkins because the sauce will be dripping everywhere.