Lunch & Such: Music, Friends, and Food at NYIT

Freshmen Iris Park and Yeshara (Yoshi) Pryor have a lot in common despite their different upbringings. Park studies electrical and computer engineering and comes from Seoul, South Korea. Her roommate Yeshara Pryor is an architecture major from Philadelphia. The pair has forged a bond grounded in their mutual love for jazz and an interest in learning about other cultures. Box blogger Nicole Pereira got together with Park and Pryor at Cleopatra's Needle, a jazz joint in uptown Manhattan, to talk about their college experiences. As a woman sang a rendition of "Summertime" in the style of Ella Fitzgerald, Park and Pryor shared stories about their life together as roommates, how they inspire each other, and their adventures in the Big Apple.

The Box: You come from different cultures but get along so well. Why is that so?

Park: We just mutually respect each other. I know what bothers her and she knows what I don't like, and we avoid pushing those boundaries.
Pryor: Also, I think we were both just really excited to learn about each other's cultures. I know so much more about South Korea after being her friend. She has a very un-American perspective of the world and it is nice to be able to understand a viewpoint completely different from mine.

The Box: What's one important thing you've learned from each other?

Pryor: She's calm when things go wrong and I really need that in my life. When something bad happens, my immediate response is to freak out or get angry. Iris just reminds me to breathe and take it one step at a time.
Park: She works so hard and inspires me to strive for my goals. Whenever I feel lazy or I'm too tired to do my work, I just look over at Yoshi who is always up late making sure her work is done by morning. How can you not be inspired by that?

The Box: Have either of you done an internship? What has it taught you?

Pryor: I work for the American Institute of Architects in Brooklyn. At first it was tough to absorb so much new information. Now that I have a little experience, I enjoy learning about my field.

The Box: What is one fun fact about you that people would be surprised to find out?

Park: Well, when I need inspiration or if I feel a little stuck, I take my sketchbook, hop on a train, go to a place where there will be a lot of people and a lot of action, like Times Square, and I sit down and draw. I'd probably draw my whole life if I could.
Pryor: Before I decided to study architecture, I actually debated going to a music school for singing. I love music and it was a dream of mine to sing for a living.

The Box: What experiences have you had in New York City that brought you together?

Park: We were both newcomers to the city at the beginning of the year, so we found ourselves getting lost quite a bit. It always ended up being a fun day because we would discover new places in Manhattan. Also, it was great bonding time because we were just two girls lost in a big city and so we had to look to each other for help.

The Box: How would you rate Cleopatra's Needle? Would you recommend it to the NYIT community?

Pryor: Yes, I love it! Everyone should try the penne a la vodka. It's amazing.
Park: Definitely visit this restaurant. Even the garlic bread is awesome!

Know Before You Go: Cleopatra's Needle

Location: 2485 Broadway, between 92nd and 93rd Streets, cleopatrasneedleny.com
Food: It's mostly Mediterranean cuisine. The menu includes hummus, garlic bread, fried calamari, salads, seafood, and desserts. Portions are large (even the appetizers) and overall the food is delicious.
Prices: A little expensive on a college student's budget but worth the occasional splurge. The average cost of an entree is about $15. Expect to spend around $15 to $20 dollars per person for an entire meal.
Lunch scene: One of the best spots for a late lunch with good friends. It opens at 3:30 p.m. and offers a friendly atmosphere with live music.
Recommended dishes:
Linguine gamberi: Pasta dish with shrimp, white wine, garlic, and tomato sauce.
Cleopatra salad: Feta cheese, stuffed grape leaves, tomato, green peppers, cucumber, grated carrots, chickpeas, and olives on a bed of lettuce.