24 - Friday, December 19, 1986 - North Shore News

KAMEROS ON MARINE DRIVE

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ONE OF the many pleasures that comes with marching up
and down the gravy-spattered restaurant beat is te report
the rise of a superior restaurant in the former location of its

‘inferior brethren.

Too often the reverse occurs and
a once decent eatery loses interest
and clientele, and then sinks into
indigestible ignominy.

In West Vancouver, the
Kameros Restaurant, 2422 Marine
Drive, moved into the overcooked
and under-realized digs of the
Westshore Seafood Restaurant two
months ago.

In the process, the subtle verve
of southern Greek cuisine has
replaced the non-descript timidity
of deep-fried, generic Canadian
stodge.

Kameros owners Nick and
Angela Xylinas have also dispat-
ched to nameless garage sale
stockpiles the barge-load of
quasi-nautical bric-a-brac_ that
cluttered the Westshore’s walls and
set suspicious minds pondering the
overall taste of the restaurant’s
ownership.

’ by Timothy Renshaw

night school classes, ensures the
savory soul of her native cuisine
suffuses each of the restaurant's
Greek dishes.

Greek Salads ($4.50) are full of
tomatoes, black olives and cucum-
bers rather than, as is so often the
case, choked with white onion fill-
er.

Standouts at Kameros are the
Roast Lamb ($10.95) and the
Pydakia ($11.95).

The lamb, accompanied with
boiled carrots, cottage fried
potatoes and an optional bowl of
mint jelly, is roasted with the min-

at new restaurant

imum of distracting herbs or
spices,

A sampled order was extremely
moist and, enhanced with a
refreshing touch of lemon and
savory hint of basil, its already
distinctive flavor was afforded the
full floor.

Pydakia is the Greek version of
barbecued back ribs.

Again, consistent with the Greek
reverence for the basic flavor of
meat, Pydakia ribs are charbroiled
and basted in a subtle blend of
Jemon and olive oil.

Free of the sickly sweet and
fluorescent red cloak of work-a-
day barbecue sauce, the dish is an
excellent and simple original.

Be sure to try the Kameros selec-
tion of Greek desserts. Specialities
include Boughatsa ($2.50) a phyllo

ANNUAL GALA NEW YEAR’S
EVE BALL

A glittering occasion includes din-
ner, LIVE ENTERTAINMENT and

pastry concoction stuffed with a
delightful Cream of Wheat filling
and sprinkled with cinnamon and
icing sugar; Dundarave Suaset
(33.50), deep-fried ice cream

flambeed in brandy and finished
with apricot sauce.
The Kameros Restaurant is a

See Greok
Page 25

Thinking of

Christmas Parties?

We have space for your group, large or smail!
Telephone .986-2228 for special menus and reservations.
Open Sunday - Thursday 1lam - 1Upm
Friday - Saturday 1lam - 11pm
117-260 W. Esplanade, N.V. (Free Parking)

PARTY FAVOURS, plus DANCING
to the BIG BAND sound of the
Margaret Taylor Swing Band.
Complimentary CHAMPAGNE
served.

Tickets $85.00 per couple and
rooms available at $14.95 per per-
son based on double occupancy.
DON’T MISS OUT ON THIS BIG
EVENT!

In its place are picturesque
posters of rich blue anc bleached
white Greek countryside.

Because the Xylinases proudly
patrol the frontlines of their res-
taurant, the atmosphere at once
reflects the traditional warmth and
neighborliness of Greek islanders.

The -Kameros Restaurant menu.
is split into traditional interna-
tional and authentic Greek halves.

The traditional half features a
cavaicade of -red meat standards
that have survived and prospered
on sheer simplicity since the glory
days of Piltdown man. .

_ Kameros steak comes in Sirloin,
New York and Filet Mignon ($9.95
to $13.95 in the men’s 1founce
cut and $8.95 to $11.95 in the,
dare we say it? lady’s eight-ounce
cut},

Combo plates range from Steak
and Oysters ($10.95) to Steak and
Lobster Tail ($19.95), while
assorted Kameros traditional
specialities include such standbys
as Chicken Cacciatore ($8.95) and
Barbecued Ribs ($10.95).

But the menu's Greek half, the
most interesting for those with
more flamboyant palates, is where
Kamieros takes steps above the run
of the mill. ;

Five main entrees ($9.95 to
$11.95) and a combination platter
of the best in Greek appetizers
($10.95 for one and $17.95 for
two) all bear the characteristics of
better-than-average Greek cuisine
and the trademark flourish of
home cooking.

Angela Xylinas, who for years
taught the fine art of southern
Greek: cooking in North Shore

NEW YEAR’S EVE IN STAGES. Emertainment by WILD CHILD includes
MIDNIGHT BUFFET, PARTY FAVOURS. Purchase tickets in advance — oer
just $10.00 Ss \

OUR LOUNGE: The Management wouid like to announce our new Resident
Entertainer HOWIE JAMES. So join us for a most pleasurably entertaining
NEW YEAR'S, complimentary CHAMPAGNE at MIDNIGHT and PARTY

FAVOURS of course!

STAGES CABARET: Business as usual Dec. 24, 12 p.m. - 8 p.m. &
Boxing Day 2 p.m. until 1 a.m. We will be closed Christmas Day &

New Years Day.

THE MANAGEMENT AND STAFF would like to take this opportunity
to wish everyone a VERY MERRY CHRISTMAS and A HAPPY AND

PROSPEROUS NEW YEAR!

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