As my eyes adjusted to the bright lighting, I noticed a young-looking Statue of Liberty “crashing” through the wall on a flashy motorcycle suspended in the air.

Then I turned to the ordering line. Similar to Chipotle Mexican Grill, there is a line of ingredients.

Before the daunting task of creating my burrito, I had to choose the size: Hybird, Freebird, Monster or Super Monster.

I saw them preparing a Super Monster-sized burrito for a large man with tiny glasses in front of me and knew that I didn’t have a chance with that one (easily the size of a two-liter bottle).

What is different about Freebirds is the many options and combinations of toppings to chose from.

There are over a trillion combinations (as advertised on their overhead menu).

For starters there are four tortillas: cayenne, wheat, flour and spinach. After choosing a tortilla, there are an array of traditional toppings as well as some you won’t find at Chipotle, such as queso sauce, their signature Badass Barbecue Sauce and both red and white onions.

However, small is most definitely not the only way to go at Freebirds. While I was eating my delicious burrito and crispy chips, the entire staff started screaming and cheering. Within seconds everyone in the restaurant was clapping.

The large man had finished the Super Monster burrito that was over four pounds in a mere eight minutes.

The overall laid-back atmosphere (although it gets rowdy when someone exciting like the eight-minute wonder walks in) and extremely outgoing, friendly staff make Freebirds a fun place to eat.



“It tastes like I’m eating an eyeball,” junior Mary-Clare Bosco said as she popped a raw oyster in her mouth, at the Palladio’s featured sushi restaurant.

Unfortunately Blue Nami Creative Sushi’s third location in the Sacramento area does not impress.

The contemporary theme and design of the restaurant is a refreshing take on a sushi bar, with abstract light fixtures and colored lights, making a visitor hope for exotic flavors. Unfortunately, these expectations will come up short.

I began my meal with pan-fried gyoza, or potstickers. As I cradled one in my chopsticks, oil dripped from the doughy pocket, and I hardly wanted to finish it. The flavor of the chicken and spices inside was nicely balanced, but the grease was an immediate turnoff.

Next I sampled their Rolls Royce Roll, an excessively sweet roll stuffed with crab and wasabi and topped with raw salmon and canned oranges. The flavor combination was vile. The oranges and fishy flavor weren’t complementary.

With its cute name I had high expectations for the Super Lion King roll, but I was disappointed yet again. Another crab and salmon combination, the seafood was overpowered with an excessively rich “special sauce.” All I could think about was the wasted calories.

Even the simple tempura shrimp and avocado roll tasted like freezer fish sticks.

In addition, the small tables are so close together I felt as if I were eating dinner with the strangers at the next table. And with a full house, I had to wait 45 minutes for insipid sushi.