FLIK Dining: Revenge or Redemption?

By Dalia Diab

The 2020-2021 school year was a rough one for any dining service. Planning out meals that suit every student’s dietary restriction is a difficult task in itself, let alone doing it in covid-friendly manner. For that reason, we had yet to see the full potential of FLIK Dining last school year. As we ushered in the new year, a single question occupied the student body’s mind: what’s for lunch?

Though it has only been a month into the school year, I’ve arrived at a verdict: FLIK Dining has been redeemed. FLIK has developed its own distinct characteristics: excellent use of the hot bar, an impeccable sandwich bar, and an impressive use of breaded chicken. 

Excellent Utilization of the Hot Bar

I can confidently speak for many students when I say that we appreciate and acknowledge our increase in food options. Everyday I walk into Harlin, I’m pleasantly surprised by what the hot bar has to offer. Honorable hot bar mentions include mini pretzels, nachos, tots, corn dogs, and mac and cheese. 

Very Versatile Use of Chicken 

While the classic chicken tender day is a BGA favorite, any dish involving FLIK’s breaded chicken nuggets has become a very close contender. This chicken can be spotted in FLIK’s versions of General Tso, chicken parmesan, or served alone. The key to FLIK’s chicken lies in its crispiness and perfect breading-to-chicken ratio. 

Sandwich Bar and Bread! 

FLIK’s sandwich station has been nothing short of incredible. Why settle for white bread when FLIK now offers wheat, rye, pretzel bread, pumpernickel and croissants? The artisanal bread selection makes up for the loss of the panini press. While the student body has yet to be informed of a definitive reason behind the disappearance of the panini presses, the word on the street is a freshman paninined a plastic plate.

For Vegans, Vegetarians, and Plant Based Students

For vegans, vegetarians, and plant based students, the FLIK dining experience is a little different. Though FLIK does offer the occasional tofu option, making a vegan filling or plant based lunch requires a little extra creativity. For example, take a look at the below meals. Both lunches were constructed on the same day with the same options. Based off the pictures, making a delicious vegan (or plant based meal) is all about utilizing the options available. 

Despite all of FLIK’s successes, I would be remiss not to mention FLIK’s biggest scandal of the year. Some may call it a deliberate poisoning, others call it a tragic mixup. Somehow, the gluten free pasta was mixed up with the regular pasta. I spoke with a few gluten-free students. Libby Mcconell noted that the “gluten-free” pasta was the best tasting gluten-free pasta she had ever eaten. Mary Courtney Finn claimed that she “knew from the first bite that the pasta wasn’t gluten-free”. Although our gluten-free peers have since recovered from its stomach-destroying effects, it’ll take some time for FLIK to regain the trust of the gluten-free community. However, the gluten free crew really does appreciate all FLIK has to offer. They even call their glutenless lunch the “back door special”– since the gluten free students skip the line and get their food from the kitchen’s back door.