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New eatery grills the competition

New eatery grills the competition

After circling around for a parking spot at Fairfield’s newest restaurant, The Grilled Cheese Eatery, shrieks of children fill your ears as you squeeze past a waiter who is balancing a tomato soup bowl on a tray.

You might feel a little pessimistic that your fifteen minute trip for some cheese and bread was not worth it. And when I first walked in to this scene, doubts filled my mind. Is this food actually going to be quality or is it just children’s finger food? Is this worth my time and money?

After waiting much longer than it should take to make a grilled cheese and fries, I realized it was worth the wait and the claustrophobia. The grilled cheese eatery does a great job of making perfectly grilled – not too burnt, but not too soft – assortment of cheeses. They not only serve the classic American grilled cheese, but also Macaroni and Cheese grilled cheese, and other delicious forms of  grilled cheese, such as “The California” which is brie, fontina, turkey, avocado, tomato, apple.

But grilled cheese isn’t this restaurant’s only specialty, despite their name. They have a make-your-own-salad bar with three, high-quality different types of tomato soup and a variety of other types of soup that change every day.

Not only will the melting cheese delight your taste buds, but the meal doesn’t steal much from your wallet, either. The average grilled cheese is $10, and add to that a few bucks for fries and a drink, you’re paying around $15 for a quality meal. Interestingly enough, another popular and up-coming eatery, The Melt, charges around $8 per sandwich. With only a few dollars difference, Fairfield’s hub is worth the quality.

So if savory grilled cheese is worth “traveling” to Fairfield, coloring on your placemat next to the four-year-old at the proximal table, and waiting twenty minutes for a meal that should take five, The Grilled Cheese Eatery is for you. And if not, don’t get jealous every time someone Instagrams the gooey deliciousness.

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Rachel Labarre
Rachel Labarre, Managing Editor
She trades her pointe shoes in for her spiral notebook.  Her dance classes for journalism classes.  Her spot at the front of the stage for her position on the Inklings staff. Rachel Labarre '14 has the unique ability to allow the creativity and passion she has in the dance studio to influence her writing style and work ethic. This work ethic is what gives Labarre the edge it takes to hold one of the most prestigious spots on the Inklings staff: Managing Editor. But what got her there? Labarre’s first claim to fame was her dance career, but there was one thing holding her back. “On top of the problems with my feet that I already had, I broke my foot during dress rehearsal for our big recital,” Labarre said. This forced Labarre to cut back on dance classes the following year.  All the energy and creativity that was once put into nailing a routine needed an outlet.  She found this outlet through writing for Inklings. Labarre landed a job as an editor her sophomore year.  She then went from Editor of Arts and Entertainment to Features Editor.  Labarre’s inventiveness has allowed her to climb the steps to the top of Inklings. “When you write there’s a certain part that requires creativity; whether it’s getting a good angle or keeping your readers engaged.  You have to do the same in dance; whether it’s perfecting the choreography or figuring out what will look the most atheistically pleasing” Labarre  said.  She was able to prove this ability in her article on the Sandy Hook shooting, which got over 50,000 hits.  This passion for the arts and creativity has not only led LaBarre to success on the stage, but in the classroom as well.  

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