34 ~ North Shore News — Wednesday, March 1, 2000

A touch of Persian would add to taverna’s appeal

sion of Kostas is tough to
separate from previous
Kostas incarnations.

The predictable moussa-
ka, souvlaki, kalamari,

Freon page 33

Persian goes well with
Greek. [t also makes for an
interesting Middle Eastern
departure from the ali-too-
familiar North American
Greek dining experience.

As it is, Sarbakhteh’s ver-

are here.

$20 range; openers

445 -131H Sr,
Wrst VANcocuven
Po Siete 926-8922
§ Chicken Kiev with Sherry Sauce
| Garlic & Herb Roasted Lamb | .

{ Braised Beef Short Ribs .
Alert Bay Seafood Stew ~

Roast Prime Rib, Thursday, Friday and Saturday Evenings.

Oo

per person

* Salmon Teriyaki
° Special Scallop Cone * Chicken Karaage
© Spicy Tana Cone * Jha Karaage
* Salmon Sashimi * Agedashi Tofu
© Tuna Sashimi * Tonkatsu
® Sunomono * Vegetable Tempura
® Goma Ae # Oyster Motoyaki
* Gyoza *Yakisoba
e Chicken Teriyaki * Miso Soup
* Beef Teriyaki i

California Maki
© B.C. Roll
* Tekka Moki
© Salmon Maki
* Kappa Moki
* Futo Maki
* Salmon
‘eTana
- © Imitation Crab -

py Hour
pecials 4
:00-8:00pm

FN .
VanCity OD worth Hest ite

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<> Gb in
i «£7. @ re

9 al eS PE SOT et St a oe

spanakopita, dolmathes, et al

Entrees are in the $13 to

11.95 |
11.95
11.95 f
11.95

(mezethes hot and cold) go
tor between $3 and $9.

And Mike knows how to
turn outa good meal.

His dishes are all well put
together. The sampled
Sikotakia presented chicken
livers sauteed in wine,
oregano and other Greek
herbs. Chopped green pep-
per, tomato and onion were
also part of the mix. The liv-
ers Were moist and juicy.
They made a welcome
departure from the usual
souvlaki and rice duets.

The trio of dips in the
Dip Platter (eggplant, red
caviar and chickpea garlic)
provided a good introduc-
tion to the best in Greek pita
accompaniment.

Entrees come with the
usual servings of Greek
salad, rice and roasted Greek
potatoes. Portions are gener-
ous but not overwhelming.

Red meat dishes are a
mainstay at Kostas. Arni
Psito (traditional roasted
Greek lamb) is a local
favourite.

But the sampled Greek
Ribs were somewhat disap-
pointing: too bland; not
enough Greek snap and siz-
ale.

The Katamari Skaras
(charbroiled squid) were also
a touch over-grilled and dry.

Elsewhere Sarbakhteh’s
menu includes steak combi-
nations (filet mignon with
prawns, for example) and
you'll tind chicken and
Cornish game hen and
assorted lamb dishes.

Greek platters are avail-
able.

Kostas’ wine list ($20 to
$30) is a basic roundup of
unambitious bottles. Only
three variations are offered
by the glass and all are
Greek.

Service during Table
Hopping’s visit was courtesy
of waitress Eleni Anayiotou
who has been with the
restaurant since if first
opened.

She was efficient, conge-
nial and warm.

Mike remained in the
kitchen during our meal,
which was toe bad: his per-
sonality would have added

A selection of Greek tapas presented at Kostas

Vancouver's Parkgate shopping centre.

much to the proceedings, as
would the presence of any
owner/operator in a dining
room.

Kostas has cultivated a
good area clientele over the

Canada
Grades Beef

boneless outside round roast

Roger's

5 Grain Granola
Assorted Varieties)

ty /750
2 for ~"4,48)

past half dozen years.

Its latest owner is a good
operator and will doubtless
continue that cultivation.
But incorporating more ele-
ments of Mike’s inio its

- NEWS photo Mike Wakefield
Greek Taverna in North
menu would add further to
Kostas’ appeal and help

spread the good word about .
Persian food to area diners.

—trenshaw@nonews.c com: