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Rhythm Alley opens in town;
bar boasts musical diversity
By CLINTON WEAVER
Those with diverse musical tastes should en
joy Chapel Hill's new bar on Rosemary Street.
Rhythm Alley, formerly the Cat's Cradle, has
been refurbished by its new owner, Judy Ham
mond, who has also altered its music format.
The floors and walls have been repainted and
the seating rearranged to accommodate more
people more comfortably. The church-like
pews have been moved and tables and chairs
added, enlarging the dance floor.
"Now you can dance to the rock and roll, or
you can sit and enjoy the acoustics," Ham
mond said. "It's really nice. There are going to
be all kinds of music. We will have everything
from bluegrass to jazz, to groups like the Red
Clay Ramblers . . . some rock and roll, Irish folk
music just a little bit of everything."
Hammond says diversity is the key to the
bar's success. Scheduled guests for September
include The Steve Honeycutt Band (country
and western), Jack and the Cadillacs (rock 'n'
roll), the Mutettes (a blend of rock and New
Wave) and Mickey Mills (reggae).
Dave Olney and the X-rays performed for
Rhythm Alley's Aug. 4 debut, and Hammond
says business has been good ever since. The Red
Clay Ramblers, for example, played two sold
out shows two weekends ago.
That sort of turnout makes Hammond op
timistic about the future of Rhythm Alley. "I
think that there are still people in Chapel Hill
who like live music."
The cover charge for most Rhythm Alley
performances will be about $3, she says;
however, special appearances will cost more.
John Hartford's Sept. 9 show will be $6.50 per
Beer prices will also be low. Most domestic
beers cost $1, except during Happy Hour from
5 p.m. to 7 p.m.' Tuesday through Sunday,
when the price is 75 cents. Draft beer at those
times will be 50 cents.
Hammond believes that the college students
will be drawn by the bargains, as well as the
diversity in musical offerings.
. Students are also welcome to join jam ses
sions starting at 5 p.m. each Sunday.
offers nutritious food
within student budget
By CINDY DUNLEVY
The Grapevine Cafeteria in N.C. Memorial
Hospital has exactly what the budget-conscious
student is looking for a good, but inexpen
sive, selection of hot dishes, fast foods, bever
ages and candy.
Usually serving three entrees and five vege
tables, the Grapevine also has a salad bar, a hot
dog bar and snack bar. Prices for the salad bar
are 80 cents for a bowl and $1.60 for a platter.
Sixty cents will cover the hot dog bar.
For dieters the Grapevine carries cottage
cheese dishes, yogurt, fruit and yes, even un
Hot meal combinations usually run less than
$2.50 and, if time is scarce, there is a different
line for sandwiches, soup and pizza. The Grape
vine has hard and soft ice-cream and popcorn.
The decor, clean and white with occasional
color, fits its location perfectly. Dining space is
plentiful and includes a covered area outside.
Breakfast runs from 7 a.m. to 9 a.m.; lunch
is served between 10:45 a.m. and 2:30 p.m. and
dinner between 4 p.m. and 9 p.m. Snacks are
offered from 7 a.m. until 9 p.m.
To find the Grapevine, enter the rear of the
hospital at the Caduceus Bookstore, and go up
stairs. Or enter the front of the hospital, take
the escalator and follow the signs.
In our shop
We ARE doers.
106 W. Franklin Chapel Hill
Rhythm Alley owners optimistic
about the success of the new bar
An eight-year resident, Hammond is familiar
with many bands in the Triangle area. "I've
gone to the Cradle and the Station (a bar in
Carrboro which closed recently) for many
years, and I've heard a lot of the bands that
play there," Hammond says, "so I think I
know a little bit about them."
New Mexican spot
opens for business
on W. Franklin St.
By TOM GREY
Santa Fe art prints and muted earth colors
welcome visitors to Magdalena's, Chapel Hill's
newest Mexican restaurant.
Between booths offering privacy on one side
and New York-style wall tables on the other is
a central area of tables where friends can gather
for conversation and fun.
Magdalena's, at 500 W. Franklin St., serves
a blend of Southwestern American and Mexi
can food. The restaurant is the first owned by
Phil and Vickie Campbell and Larry Nahmias,
although the three have worked in Mexican
restaurants in Colorado and Indiana.
Phil Campbell is the chef. He makes up the
recipes as well as doing some of the cooking.
His specialty is chiles rellenos, a seasonal
dish,, which uses fresh Anaheim green chiles
stuffed with either Monteray Jack or cheddar
cheese, fried in his own batter and served with
a special sauce.
Altogether, Magdalena's offers six appe
tizers and entrees, five combination dinners,
ten house specialties, a number of side dishes
and two salads.
Prices at Magdalena's are moderate. A cou
ple can expect to eat for $10 to $15.
The bar, located in the back, offers beer,
wine and mixed drinks. Happy hour is from
5:30 to 7 p.m. weekdays.
Magdalena's is open every day. No lunch is
served on Saturdays or Sundays, but this fall,
the owners will offer tailgate service on foot
ball Saturdays starting at 9:30 a.m.
THURSDAY, SEPTEMBER 1,
Birthday Cake and Balloons
Register to win a trip for 2
to The Mvrtle Beach Hilton
for two nights and other
special prizes including
FREE lunches at Spanky's.
(Who says there are no
Happy Hour Prices starting
at 9 pm
y rfr .
One dollar off our
already low price
while thev last
STARTING AT 9:OQ PM!
FRI.-SAT. 5-10 PM
SUNDAY BRUNCH 10 AM-8 PM
101 EAST FRANKLIN STREET
All Major Credit Cards Accepted
Travel accommodations made jossib)e by Small World Travel.
September 1, 1983 Guide 9