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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