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crispy. A tasty topper!
hint of balsamic and fresh oregano, feta was tasty very flavorful. Best Greek salad in town!
Kim on the ouzo shrimp pasta ($15.99)
Robin on the salmon ($16.99) Pan-seared wild salmon served on a berries vinaigrette field of greens and bleu cheese. Perfectly prepared, this is what salmon is suppose to taste like. It had a lovely oregano herb flavor, the pilaf was light and fluffy with a nice lemon hint. So good with the strawberry salad. Salmon lovers rejoice!
Lois on the chicken souvlaki ($12.99) Marinated chicken skewered with peppers and onions served with toasted pita and tzatziki. I was so one with this food, I think I became a skosh Greek that night. How do they get the chicken and vegetables so tender and still hold all their flavor? As usual, not a bite was left over as the other Divas discovered my gem of a meal.
Sofie Z. on the balsamic chicken ($15.99) Marinated breast of chicken filled with bleu cheese, red onions and herbs, served on top of garlic cheddar mashed potatoes and accompanied by seasonal vegetables and onion strings. With its balanced flavors and moist, tender meat, this dish had a real “wow factor.” Well paired with asparagus and broccoli. Opa!
Lisette on the tri-tip ($12.99) Marinated tri-tips charbroiled with a bourbon sauce and served atop garlic cheddar mashed potatoes. Served with onion strings. A hearty savory flavorful meal. A real tri-tip lovers delight, very tender not chewy, loved the bourbon sauce, the onions strings were thin and
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Bakersfield Life
August 2011
Summer pasta fabulous! With a generous portion of plump shrimp sauteed with garlic, basil, onions, red peppers and sun-dried tomatoes over rotelle noodles with a light ouzo garlic cream sauce, topped with fresh parmesan and smokey bacon bits. Do I have your attention yet, this was heaven in a bowl. Every bite was sinfully delicious, the divas were singing their praises for this balanced beauty!
Sofie Z. on desserts, baklava and Mother Goose cookie, both ($3.99) Baklava — An ancient Greek 40-layered delicacy. Greek baklava is made with buttery phyllo, toasted almonds, walnuts, cinnamon and sugar. After baking, a sweet citrus amber sauce is poured over the top. It’s a layered explosion of flavor, not overly sweet, like most baklava I have tasted. The citrus syrup had a hint of Grand Marnier, which was lovely, and light enough that you could taste the individual assortment of spices. Just delightful. It was great to see such a traditional dessert on the menu. In my view, we need such diverse places to experience a bit of culture beyond the borders of California. Mother Goose cookie — A fresh, baked deep-dish chocolate chip cookie topped with vanilla bean ice cream, strawberries, blueberries and whipped cream. OMG, oozy gooey madness! As fate would have it, I happen to love cookie dough. This dessert was so delicious, I was compelled to return with my family for a repeat performance. It was just as good the second time around. I am not sure who cleaned the plate faster, the Divas or my 7- and 4-year-old daughters!