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Thursday October 23, 2014
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Class on Campus

 

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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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