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Wednesday November 25, 2015
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Class on Campus



of roasted eggplant, peppers, and zucchini. The caprese salad was beautifully presented, and "Grandma's minestrone" was light without being insipid. All of these proved better starter choices than a special mixed platter of chewy fried seafood and stuffed olives, raw vegetables, provolone triangles, and ramekins of sour cream and tomato-mustard seed sauce--an odd combination of disparate ingredients.

Because the desserts sit mostly unwrapped in a refrigerated case, they don't always look as appealing as they might, but like the rest of the food, they're all homemade. A custard-filled bomba would not persuade me to abandon my addiction to doughnuts, but the ricotta and chocolate chip-filled sfogliatella, a flaky, buttery, sugary pastry, was simply too good to share.

Silvio's recent expansion and remodeling have produced an attractive, airy room. Cherry-red walls mingle with grass-green tiles. Chairs echoing the wall colors surround simple wood tables and counters. Silvio's hydroponic wall garden, a U-M student installation, offers not only design appeal but also herbs for the kitchen. And it finally has secured a license to serve wine and beer.

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