Bemis’ voice provides a steady­ing vibe to a combination of mixed melodies ranging from punk to falset­to/funk. Each track tries something new and rarely do the songs blend to­gether into an album’s worth of mate­rial that the average listener can’t tell apart.

At times Conley’s voice sounds like that of a teenager yet to reach full development but it compliments that of Bemis in an organic fashion. While emo music has gotten a bad rap in recent years (I am talking about you Chris Carrabba, lead singer of Dashboard Confessional, and the fre­quently melodramatic Conor Oberst, of Bright Eyes fame,) this album is a beacon of hope. When all of the bands in the genre are writing eerily similar songs something has to give.

At a relatively brief 35 minutes some of the album highlights include, “Back Against the Wall,” which fea­tures a funky baseline supported by nasal vocals and a steady drumbeat. “Don’t You Want To Come Home,” is one of the softer tracks on the album and the lyrics detail a breakup gone bad.

This album might be more of a wait and see than a must buy unless you are a fan of Saves the Day and Say Anything. No single track really emerges as a clear cut single, though the album is sure to receive steady ra­dio play on college stations. I rate this one a 5 out of 10 and buyer beware, this is probably for emo fans only.

The Fray – The Fray

This review is dedicated to all female fans of Grey’s Anato­my because the show is sure to keep The Fray relevant and employed on a major label as long as the show remains on the air.

The first single, “You Found Me,” stays true to the formula that worked on their first album. They attach a catchy guitar hook to a well-placed piano and insert a slow build up to the angst and general malaise of lead singer Isaac Slade. Hard to believe it’s been four years since their multi-platinum debut “How To Save a Life,” which was powered by the im­mensely successful title track and the aforementioned attachment to Grey’s Anatomy.

The songs themselves are decent enough and a few even stand out, pri­marily, “We Build Then We Break,” and the album opener, “Syndicate.” The band and the producers (who return from having produced the group’s first album) are simply stick­ing to the formula that made them successful in the first place. Their de­mographic is notoriously fickle and as a result the band takes few risks and instead steers along at an inoffensive pace. Even Coldplay learned eventu­ally that nearly every track on the al­bum can’t contain the piano if a band is to evolve and gradually explore the outer reaches of their musicianship.

For fans of The Fray this album will be what you expected. For every­one else, if you enjoy the single you will like the rest of the tracks. I give it a 6.5 out of 10.

India.Arie – Testimony: Vol. 2, Love and Politics

For those unfamiliar with her music, her previous album, “Vol. 1, Love & Relationship,” chronicled the end of her previous re­lationship, and her new record takes a firm step towards resolution and hope.

Arie is comfortable skipping around genres including folk mu­sic and hip-hop. She gets help from notable guest stars MC Lyte, Musiq Soulchild, Gramps Morgan, Dobet Gnahore, Terrell Carter, and Sezen Aksu. In general she just seems hap­pier than in past years and it shines through in the music.

She sings about the poor on “Ghetto,” and the bonus track “A Beautiful Day,” finds Arie singing that life is a challenge not a competition. She preaches faith and positive think­ing in this set of tracks and while that does grind on the listener toward the end, the theme of this album (and all three reviewed albums this month) is to be patient while listening and you will be rewarded. The best track on the album may be “Chocolate High,” a duet with co-writer Musiq Soulchild is highly addictive and likely to be put on endless repeat.

The reason behind the use of the word politics in the album’s title is that Arie broaches a number of serious and sensitive topics. She sings about the aftermath of Hurricane Katrina, the Iraq war and improper sexual con­duct with minors. For listeners who are in a dark place and seek songs of hope and the human spirit, this album is just what the doctor ordered.

On the whole this album is a little preachy but also makes no apologies for its songs of staying upbeat and helping yourself. Her voice oozes soul and her arrangements are nearly flawless. I give it a 7 out of 10.

Brett is a 3L and can be reached at forum@valpo.edu.

Growing up in an Italian town, I am a huge fan of pasta. However, it can be difficult to impress me, because I like cooking my own pasta. If I can make it myself, I am unlikely to want to pay for someone else to make it for me. When I heard about the pasta buffet at Pestos, I thought I should try it out for those of you who do not enjoy mak­ing your own pasta. The buffet is open on Wednesdays from four o’clock until nine o’clock.

I must say, I had never heard of a pasta buffet. It seemed like a bad idea to me, as most delicious pasta dishes involve ingredients that would either dry out on a buffet or become slightly congealed. I was slightly apprehensive of what would be served at this buffet. I have always enjoyed my meals at Pes­tos in the past so I had high hopes for the buffet there.

My review of Pestos Italian Res­taurant follows.

1. Ambiance

The first thing you notice when you walk into Pestos is a fountain in the middle of the main room. Every­thing is lit by twinkle lights, giving a romantic glow to the space. The tables are set with plenty of space between them, so you have an element of pri­vacy that lends itself to cozy evenings. However, we were shown to the seating beside the bar. We sat in a booth, which had slashes in the upholstery, making us wonder who brought knives in their pockets. Other than that, the music was tasteful, although Gus said it made him a little sleepy.

2. Service

Of course, since we were eating from the buffet, we did not have as much contact with servers. Still, our server introduced herself to us by name, and our drinks were never empty. Also, there is a staff person attending the buf­fet at all times, helping you serve your­self and answering questions about the food. Overall, the service was excellent during our time at the restaurant.

3. Cost

Usually, Italian food tends to be on the expensive side. However, at twelve dollars a person, the buffet was fairly affordable. For that twelve dol­lars, you were able to enjoy everything from salad to dessert. And, of course, it is all you can eat, so you have plenty of opportunity to eat your money’s worth. So if you intend to partake in this buf­fet, get ready to carbo load and come hungry.

4. Taste

We both started with the salad, and quite frankly, it was nothing to write home to mom about. It was simply ice­berg lettuce, with a few traditional top­pings to eat with. The breadsticks were tasty. They were simple twists of white bread, brushed with butter and sprinkled with parmesan. I recommend dipping them in the marinara that is served with the pasta on the buffet.

Gus tried the pesto crusted salm­on, and said that it had good flavor, but it was a little dried out. I tried the veal parmigiana, which was prepared in the traditional way, breaded and served in marinara with mozzarella on top. Gus also tried Italian sausage, and said that it was very traditionally flavored.

There were four pastas served on the buffet, therefore you could taste a little of each if you are indecisive like me. I tried the tortellini caprese first. I enjoyed the fresh vegetables served with it and the lightness of the oil sauce. Gus really liked the roasted garlic chicken, which was penne with chicken and broccoli in a cream sauce, but he did say there was very little chicken in it. That was a problem that the chicken marsala also suffered from, as it tasted primar­ily like pasta in a mushroom sauce. However, the butternut squash ravioli in a brandy sauce won the evening, as Gus’s comment on it was “I think I am addicted to this ravioli.” I thought it was a touch too sweet for a main course, but it was very fun to try on the buffet.

Once I had tried all of the pasta I could, I moved down the buffet to the pizza. There were four pizzas avail­able, which were five cheese, barbeque chicken, pepperoni, and mushroom gar­lic. I tried the five cheese, and thought it was very tasty. The crust was crispy and the cheese was delicious, but not over­powering. It was not by any means the best pizza I had ever had, but it was very good for a buffet.

My favorite thing on the buffet was dessert. Pestos served a bread pud­ding with pecans, topped with what the server called homemade whipped cream. However, it was a little less than whipped for my taste. It made more of a sauce than a whipped cream. Still, it was delicious, and finished off the meal on a pleasant note.

Conclusion:

Our meal was satisfying and worth the price of the buffet. It was nothing out of the ordinary, with very traditional Italian dishes being served. Still, it is an excellent way to feed your carbohy­drate craving on a cold winter evening. I would recommend this buffet to anyone who loves pasta, but does not love pre­paring it themself.

Kirsten is a 3L and can

To accurately classify this style, one would have to begin with the tra­ditional British Isles Extra Special Bit­ter (or ESB) against a backdrop of the more unique and bolder styles of Scot­land. British beers date back as far as any, and many breweries outdate the governments which now contain them. They were simply classified by the “Schilling” system, conferring a value upon the concentration, and were thus named. These ranged from the 90 Schil­ling down to the 60 Schilling, and were primarily based upon each beer’s ABV. Because this beer is about 4.7% ABV, it would likely be classified a 60 Schil­ling. Having had the pleasure of slowly savoring it myself, I am confident it is worth each and every one if you are lucky enough to find it—especially if you find it in the cask (on tap).

The beer’s name, Lia Fail, is also worth a note. In fact, Lia Fail is the name of the Coronation Stone from the King of the Scots from 840 A.D., and is now located at Edinburgh Castle, Scotland. I found this beer to be aptly named. It is the cornerstone of the “Scottish Ales” I have sampled.

It pours from an attractive 500ml bottle a dark copper, brownish amber rust color. No notable head could be observed, and very little, if any, car­bonation was evident. After even a vigorous pour, very little or no head appeared, though a thin, minimal lace remained for the duration of the sample. I stopped short of a full pour as I noticed the beer’s authentic bottle conditioning, and was a bit concerned about under carbonation.

The scent was fairly simple, of a very hard, dry cider with very little spice, such as those imported from Eng­land. A light floral aroma suggested an understated hoppiness along with a very light cinnamon or clove. Next, I felt completely deceived. This beer’s palette resembled nothing I expected from the essences it gave my other senses. The ale’s overwhelming complexity includ­ed spicy, sweet, sour, and bitter. The first impression of its caramel sweetness was finely balanced against a spicy dry­ness that loudly echoed the cinnamon and clove but with a much more pro­found intensity. The body also included notes of a very weak coffee, very light chocolate, and a thick egginess, such as in a delicate flourless chocolate pastry.

The finish was overwhelmingly dry, which left the mouth feeling almost squeaky. I truly wish Lia Fail wasn’t so hard to find, because I would like to further unravel the flavors I just began to uncover with the few delectable min­utes I got to spend with this delightful ale.

Chris is a 3L and can be reached at fo­rum@valpo.edu

1) The Blueprint

You talk a lot about what women do wrong. I think that men need to be equally accountable in relationships. You men need help because obviously you guys are lost. Also, the doctor might want to take his own advice.

A) Men have been struggling to adjust to this new kind of woman. The inde­pendent, “I can do better than you, but can you really do better than me” type of woman. Let me grab the reins on this. Gentlemen…pay attention: (1) Upgrade your wardrobe. It shows power and women go crazy for a man with a good sense of style. Check with Ehiman…he’ll provide you with a few stores to go to. (2) Get in the gym. Women love to be held. There’s something about be­ing held by a big, strong man that makes them feel safe and secure. (3) Eye con­tact. It shows that you’re into what she is talking about. (4) Master the small things. Remember her friends’ names, surprise her with breakfast, open doors, compliment her smile, etc. (5) Diversify your conversation. Say ordinary things in extraordinary ways. Women are tired of the same old lines and same old chit­chat. They’ve heard it all before so make sure you tell it to them in ways they’ve yet to hear.

Remember, if you don’t take good care of your woman, there is at least one man that will.

2) Duty of Candor

Great column. Unfortunately, it led me to a precarious situation. I had a chance encounter with a young lady. We’ve been hanging out a bit, but I can sense that she’s growing at­tached. I didn’t come to law school to find a wife or something serious. It’s your fault doctor. Now I don’t know what to do with her.

A) One part of me wants you to end things because it’s not right to lead her on by omission. However, my Dr. Je­kyll side wants you to apply the “roll­ercoaster” theory. You ride the ride until someone wants to get off. Have you really done anything wrong if you haven’t affirmatively led her to believe that there could be more? It’s a moral quandry. I won’t advise a course of conduct I’ll just provide you with your choices. Be careful though because fol­lowing the “wrong” course might just lead you to writing this column next year.

3) “You Complete Me”

I think he’s cheating. Even on your stu­pid list I meet the standards. Why would he step out on such a good thing?

A) I don’t necessarily condone cheat­ing, but as a doctor I do see the ben­efits of it. I consulted a fellow expert and we came up with The Power of 10. Let me explain. Everyone has their natural 1…and that’s the 10/10. It’s the person that’s perfect for them. The problem comes in when the person only has 7/10. Sometimes there’s something missing….in this case the 3/10. (Ladies, the “something” is not always physical). So men will constantly be bothered by the 3/10 that’s missing. So what we do is either: a) look to upgrade the 7 so that we can be closer to having our 10/10 in one person or b) find someone that com­pliments that 7/10. It’s really just simple math…anything short of 10/10 just isn’t whole. For our emotional health…we all need to feel whole.

(Disclaimer: My advice is meant for veterans in this game of love not for rookies.)

Drew is a 3L and can be reached at forum@valpo.edu

Mildred Loving. On May 2, 2008, Mildred Loving died at age 68. In the landmark case Lov­ing v. Virginia, 388 U.S. 1 (1967), the Supreme Court overturned Virginia’s miscegenation laws which prohibited interracial marriages. Loving, a black woman, was basically guilty of falling in love with Richard Loving, a white man.

President Barack Obama. The first multi-racial president ever elected in the U.S. President Obama is the son of a white woman and an African man. Many questioned whether his skin color would affect his bid for presidency.

University of Florida Defensive Coordinator Charlie Strong. Despite having one of the top defenses in col­lege football, Strong has consistently been passed over for head coaching jobs. Recently, Strong openly voiced concern that his marriage to a white woman has hindered his ability to get a fair shot.

These stories demonstrate the past, present, and future when it comes to interracial dating/marriage in the United States. What Mildred fought for is what Barack had to overcome and what Charlie continues to struggle with. Much progress has been made in the United States with regard to issues of race. As time has gone on, interracial relationships, which were once denied and criminalized, have now become much more accepted. However, prog­ress has not come without associated costs. Some segments of the population especially in the southern parts of the United States still are openly opposed to the idea of interracial relationships. The issue is much deeper though.

Interracial couples typically stick out first based on skin color. These couples are forced to deal with the looks and whispers from outsiders looking in at their relationship. On some level it is natural because mixed race relation­ships are relatively new to our society in terms of acceptance. On the other hand, part of this stems from our society’s disapproval of these types of relation­ships.

Furthermore, within their race, these people who engage in interracial relationships face scrutiny and ridicule from their own people. Examples of this include the story of the young La­tina girl whose parents object to her relationship with a young white man. The story of the the successful black man who is viewed a sell-out in his own community for his marriage to a white woman. I ask you what have these peo­ple done besides choose someone that makes them feel complete.

These stories bring me to my po­sition that interracial relationships are extremely difficult in today’s society. The pressure which first existed just from outside forces now comes from inside the person’s culture. Some argue that you should just do what makes you happy. But that is easier said than done. Trust me. It is much easier to ignore the outside, but when your family and cul­ture question your decision it becomes much more difficult. This is personal to me because I’ve been dead smack in the middle of all this by way of living in “white society” for the better part of my adolescence and adult life thus far. I happen to possess crossover appeal which has endeared me to many dif­ferent kinds of women in my lifetime. Entirely too much of my relationships with these women have been influenced by inside pressure and outside opinions. I’ve ruined too many of these relation­ships in part based on these types of “silly” considerations. Are these well-founded concerns though? Maybe…maybe not. However, there is a HUGE difference between acceptance and ap­proval.

Drew is a 3L and can be reached at fo­rum@valpo.edu.

The opener, “Daylight”, is abra­sively contagious with its pounding drums, steamrolling vocals and subtle effects all coming together to create a dangerous mix of sound. Good Ol’ Fashion Nightmare”, with its piano intro and clap-drumming combination continues the duo’s progression of near­ly dance happy tracks that are layered with vocals almost anyone can sing-a-long to while dancing simultaneously. Not to be outdone, “I Wanna”, features the electronic underpinnings of an old school Nintendo videogame, and at just one minute and thirty-eight seconds, impatient music listeners may pass over the it without giving the track its due.

The Brooklyn-based duo can fit into several different categories of mu­sic, but would prefer to simply be called entertainers who happen to play in­die/alternative music people can dance to and enjoy on a deeper level. Matt Johnson provides the guitars, keyboards and majority of the vocals, while Kim Schifino handles drum duties and chips in with her own vocals on some of the tracks.

Some music fans may scoff at an album so short, but it is worth check­ing out because every track is a fun ride, and overall the album provides a pleas­ing listening experience for every occa­sion. I give it a solid 8 out of 10.

Q-Tip – The Renaissance

It has been nine long years since Q-Tip’s first solo album was released, but “The Renaissance” was defi­nitely worth the wait. He recorded an album in 2003 that was never released because the label he was signed with then questioned it’s commercial ap­peal. Q-Tip also switched labels several times before finally landing on Univer­sal Motown Records. But the former A Tribe Called Quest member returns with a focus rarely seen on mainstream rap releases. It showcases Q-Tip’s structured approach to songmaking in that he blends in solo tracks seamlessly with guest spots featuring Raphael Saa­diq, Armanda Diva, Norah Jones and D’Angelo. Q-Tip raps over different musical backdrops ranging from jazz to more upbeat R&B numbers. Few al­bums released today are as deserving of listener appreciation that are also a hit with critics, but this one delivers time and time again.

On “Life Is Better”, Norah Jones croons over the top of a simple beat and the song does just enough to fit in nicely with the remaining collections of tracks. Q-Tip never seems to be in a rush and is content to allow his songs to develop and play out on their own in an organic fashion. The closing track, “Shaka”, perfectly underscores the album at its core. Each track is fluid, measured and calculated without feel­ing overproduced or trying too hard to appeal to listeners. Q-Tip records with­out a particular fan base in mind, and as his well-traveled past indicates he makes music because he wants to and not simply to please the label or make money.

For that reason, Q-Tip sets a high stan­dard for fellow artists to aspire to and even the most most tepid fans of rap should consider giving this album a chance. I give it a not so ordinary 9 out of 10.

Taylor Swift – Fearless

In a new feature this month, instead of handpicking the albums to review I chose one album that lacks any sort of interest to me in an effort to give a completely honest review of an album I would not normally take a chance on. That album is “Fearless”, by Taylor Swift, who although still a teenager has proven capable of selling a lot of records to her core audience of country and pop music fans. The songs on the album tell tales of teenage love and loves lost, but unlike her contemporaries, Swift writes the majority of her songs and plays an instrument. This album will likely not appeal to the majority of people reading this column, but for those on the fence, you could do worse when it comes buy­ing pop music.

Swift sings with a wisdom in direct contrast to her youth and possesses ac­tual musical talent. In an era where ra­diowaves and our televisions are being bombarded with the reigning and future winners of American Idol, Swift dem­onstrates that if you have the drive and talent you can still make it in the music industry by traditional means. On that note, for anyone who has listened to the radio in the past few months you have likely come across Swift’s hit single, “Love Story”, which details a forbidden romance between Swift’s Juliet and a real or imagined Romeo. The songs are pleasing to the ear and the album even includes a battle cry. On “Change”, Swift calls for a revolution and that the time has come for us to win.

In some ways Taylor Swift repre­sents everything this reviewer dislikes about mainstream music but it would be a disservice to dismiss her new album as anything less than what it is, a well-crafted pop record that displays her vo­cal and songwriting talents. I give it a 7 out of 10 for a pop star of whom parents don’t have to be afraid to let their teen­agers look up to and admire.

Here is my list of top 10 Albums from 2008:

10. Fleet Foxes – Fleet Foxes

9. Bon Iver – For Emma, Forever Ago

8. Frightened Rabbit – The Midnight Organ Fight

7. My Morning Jacket – Evil Urges

6. Q-Tip – The Renaissance

5. Beach House – Devotion

4. The Hold Steady – Stay Positive

3. Sun Kil Moon – April

2. She & Him – Volume One

1. Lil’ Wayne – Tha Carter III

Brett is a 3L and can be reached at fo­rum@valpo.edu.

1) Separation Anxiety

Please don’t judge me Drew, but I’ve been seeing a married man. He told me that they were separated and getting a divorce. It’s been a few months now and I still don’t think he’s left her. I don’t know what to do Drew. I love him!

A) I’m sure he promised you that he was going to leave her. Men tell women that because they need the woman to believe that there can be a future or else she would have no incentive to stay. It’s called selling dreams. He knows that you aren’t going to ask to see the divorce papers. If you press him on the issue, you run the risk of upsetting him and you seem to NEED him way more than he just WANTS you. I know you say you love him but he doesn’t really love you. He just enjoys you on occa­sion. Chalk this mistake up to being young and move on.

2) The Résumé

Doctor Drew,

I’ve had too many relationships that haven’t turned out that great. I think it’s because I’m choosing the wrong kind of women. I’m 27 and still trying to figure out what I should be looking for. Thoughts?

A) We’re getting to that point where we need to start looking for long-term potential in a woman. Here are a few necessities: (1) Social versatility. A woman must be able to handle her own in different crowds whether it is around your friends, family, or your co-work­ers. (2) She needs to be supportive of her man in public and firm with him in private. Men hate to admit it but we love and need a woman that’ll keep us in check…when appropriate. (3) She needs to be able to cook. Okay, I’m all for women’s suffrage and I know this isn’t the 1940’s, but I think every man wants/deserves a woman that CAN and will cook. Fastest way to a man’s heart! (4) A nice smile is essential. There’s something about a beautiful smile that can make even the worst day seem just that much better. Heck…even in Valpo adding these qualities to a woman can take her from barely clearing rational basis to being able to withstand inter­mediate scrutiny.

3) A Cautionary Tale

So-called Dr. Drew. Who are you to be giving anyone advice on relation­ships? I’ve heard the stories about you Drew. I’ve heard all about the broken promises, the false hopes, and the trail of tears that stretch from Lubbock to Valparaiso. What did anybody ever do to you to make you so cynical about re­lationships!?! What are you so afraid of? Commitment…getting hurt? I mean…how dare you have the audacity to even pretend to be some sort of rela­tionship expert considering you’ve nev­er loved or really cared about anyone except yourself! Karma is a #%$#/& Drew! Remember that!

A) Last month I made a list of names and checked it twice to examine why I kept being naughty when they just wanted me to be nice. There comes a time in everyone’s life when he or she must realize that what they have been isn’t close to what they need to be. I promise…no I guarantee I will be better in 2009.

Dr Drew is a 3L and can be reached at forum@valpo.edu.

We have been to many quaint, romantic restaurants, but Bistro 157 is the one place in town known better than all the rest as the place to go for a wonderful meal. Neither of us had ever been there, and I will admit my inter­est was piqued. Could it live up to its hype? Would the food be worth the prices that are not really within a law student’s budget? There was only one way to find out, go big or go home. We made reservations for a Friday evening and went to try it for ourselves.

Bistro 157 got its name from its address, which is 157 Lincolnway in Valparaiso. It is owned by Chef Nicole Bissonnette, who studied at Le Cordon Bleu in France, and who actually bought the restaurant from her husband, Chef Gary Sanders. The cuisine is described as a fusion of French and Asian flavors with an American twist. This means that the menu includes both sushi and veal osso bucco provencal. How can French and Asian styles be blended, you ask? Apparently, the answer is de­liciously.

My four part analysis of our experience at Bistro is as follows:

1. Ambiance

When I walked into Bistro 157, I was a little surprised by how small the restaurant was. It is compact, but the tables were not overly crowded. How­ever, for a Friday night, there were not very many people dining in the restau­rant, so it is hard to imagine what it would be like if it were crowded. The decor is minimalist, with exposed brick walls decorated with contemporary canvases bringing splashes of color to the space. Gus and I enjoyed using the artwork as a Rorschach test, comment­ing on what each reminded us of (look for the one that I thought looked like Stewie from the Family Guy). There was tasteful jazz music playing in the background and a leisurely atmosphere to the room. Overall, I would describe the ambiance as elegant and refined.

2. Service

All of the servers were polite and efficient. We were seated and checked on periodically by a hostess, who chat­ted with us whenever she came by. Our waiter was polite, but had some trouble remembering the extensive list of spe­cials that he needed to tell us about. He also struck me as slightly disappointed when we did not order drinks after our meal, because he tried to convince us quite persuasively that we needed more than wine with dinner. Speaking of wine, the wine list is very extensive, but apparently it is going through renova­tions, because when we made our selec­tion, we were told that it was no longer available. Our busboy was very nice, laughing when he agreed to take our picture and stating that he had become a professional photographer by now.

3.Cost

The prices are slightly higher than I am used to paying for food, but the serving size for the entrees and the qual­ity of everything made up for this. The first course options vary from $8 for potato gnocchi with butternut squash and cider braised smoked pork to $11 for sushi. The salads range from $5.50 to $8.50. Of course, entrees are signifi­cantly more expensive, with the least expensive option being bistro mac for $18 and the most expensive being the paella a la valenciana for $39. Once you add wine and dessert to these pric­es, you can see how your bill from Bis­tro might get steep, but Valentine’s Day comes only once a year, and the food from this restaurant is sure to impress any sweetheart.

4. Taste

With our wine, we were served a hearty wheat bread, which came with butter and roasted garlic to spread on it. Now, I enjoy bread and butter, but generally one or the other should be warm so that the butter can be spread without tearing the bread. Apparently that is not the style at this restaurant, which served both cold. The garlic on the other hand was extremely hot, and served as a whole head of garlic, which made it difficult to spread without burn­ing your fingers.

Gus and I started with the Bistro Sushi, a platter of three types of sushi that change nightly served with wakame-cucumber salad, wasabi, and soy sauce. The night we were there, we got to try California rolls, which are tuna, cucum­ber, and red and yellow peppers rolled in sticky rice and seaweed. Our second pieces of sushi were thinly sliced fresh tuna. The final pieces were the best of all, but I am not sure what kind of fish they were. They were delicate, pink fish served on a ball of rice with pearl caviar on top. I strongly recommend the sushi, if that is something you generally enjoy. It was by far the best sushi I have had in the Midwest.

For my entree, I had the fish spe­cial, which was called skatewing. I had never heard of this particular fish, but it was sweet and tender with a taste simi­lar to scallops. Our waiter informed me that it was a ray fish, and in doing some research later, I discovered that it is used frequently in French cuisine. Bis­tro served it lightly fried in butter with a sauce of sauteed onions, sweet peppers, and capers. My dish came with roasted vegetable and garlic mashed potatoes. Both sides were tasty, but not overly exiting, as they are things you see fre­quently in restaurants.

Gus went for the cast iron fired an­gus ribeye with a sweet onion worces­tershire sauce. His steak, which was en­crusted in smoked sea salt and cracked pepper, was enormous. I stole a bite at great risk to my fingers, and found that it was delicious. Gus’s quote of the eve­ning was, “this is the last bite of what could possibly be the best piece of meat I have ever had.” Enough said. It was served with home-style fries. Now, of course, these were not ordinary fries, but rather were fried in duck fat. It gave the potatoes the wild, rich flavor of duck without making them greasy or overdone.

No Valentine’s Day meal is com­plete without chocolate, so we decided to share the flourless chocolate lava cake for dessert. It was served with kahlua gelato and fresh berries. Gus must have been full from his enormous entree, be­cause he actually let me eat several bites of this dessert. It’s rich chocolate flavor definitely will inspire feelings of love in most women, and I believe in many men as well.

Conclusion

Dining at Bistro 157 is a satisfying experience. It would impress any Valen­tine’s Day date for sure. However, with the slightly higher prices of entrees, I would recommend saving this experi­ence for special occasions. Otherwise your sweetheart might get spoiled and expect to eat like this every night.

Kirsten is a 3L and can be reached at forum@valpo.edu..

Shoreline Brewing Company has not impressed me in the past with many of its brews. However, their barley wine that I sampled from this collection is a profound exception.

Despite what common myths would have you be­lieve, barley wine is not in fact wine. There are a few circu­lating tales about how this came to be. The most interesting of which is that in order to be served at Eng­lish pubs concoctions of this alcohol volume had to be classified as wines in order to be properly licensed. The other tales sim­ply give barley wine its name based upon its typically over­whelming sweetness or its aging char­acteristics. Either way, this is an excep­tional class of brews that is particularly complex and delectable for all.

Unlike the Belgians who make similar classes of beers (Dubbels and Trippels), the English derived this style from its grain bill alone. In other words, barley wine is just simply beer taken to the next level. It doesn’t employ gim­micks such as candy sugar to spike the alcohol content. This ale is 100 percent pure barley, although it uses roughly twice the amount as a normal batch. Like many other styles, American ver­sions of this ale typically possess a much greater hoppiness, and some uti­lize hops with higher alpha concentra­tion to do so, which results in a citrus-like finish.

To me, when poured into a beau­tiful snifter, specimens of this type are truly art. I accompanied the server to the bar to watch him pour the ale and observed a very cloudy haze, which changed from overcast to partly cloudy. After cascading out of the tap for a few minutes, this gorgeous ale settled into a clearer, deep brownish copper red. In typical fashion, it had little to no head, but a course, lacy white frothy texture just accenting its surface. Overall, it gave an outstanding visual presenta­tion.

The whiff of this ale took several minutes to unravel. It began with a very sweet, candy coated pista­chio or pecan aroma, backed by the essence of caramel­ized oats. The overwhelming sweetness was reminiscent of Boston baked beans and cara­mel cheesecake sprinkled with allspice.

As for its taste, a wallop of sweet barley malt in­stantly struck me. It tasted of a heavily caramelized granny smith apple. The body smacked of sweet coffee candy, such as Werthers Original mixed with the crust of crème brulee. This heavy body was balanced with very sweet li­quor, such as a sweet amaretto or hard cider. Its finish was extremely dry, clean and slightly acidic. In my opin­ion, this was a very well done Ameri­can barley wine across all categories. I highly recommend it.

Chris is a 3L and can be reached at forum@valpo.edu.