Elia Pleasanton

Here we go with our biennial visit to the Bay Area once again.  Last year, we headed down to LA to get away from the rain, but it seems like the rain followed us to SFO this time around.  Once we landed, it was straight to an In-N-Out for a double double before heading over to Pleasanton to meetup with Cable Car Guy and Cable Car Girl.  Always a pleasure to dine with them and catch up!  They suggested that we try out Elia in Downtown Pleasanton.  Never been out there and wow, if there was some snow, Main Street would look like something straight out of a Hallmark movie!  

Anyways, we weren't there to scout out film locations, rather, we were going to eat!  That we did with some appies to start including the Kolokithokeftethes (or Zucchini Cakes).  At first, I thought they were crab cakes and in fact, when I bit into them, they were firmer than what I would associate with zucchini.  This would be the result of mixing it eggs and flour.  I liked the texture as it was not too wet, so that the outside would crisp up uniformly while the inside had some body.  This was served some garlic yogurt on the side.

Next, we had the Octapodaki or Grilled Spanish Octopus.  This was my favorite dish where the large tentacle was tender and meaty while having a bite.  It was grilled until there was a light char on the outside which afforded a rich and appealing smokiness.  There was enough seasoning for it to stand on its own, but the addition of some pickled potatoes, orange wedges, carrots and radish in a honey mustard dressing, there was crunch, brightness and sweetness to balance the dish.

One of the most interesting things we had was the deep fried Smelt with chipotle aioli.  Now if you are into Chinese cuisine, deep fried smelt aren't anything new.  However, I've never had such a dish at a Greek restaurant before.  Well, I have to say that this version was very much like the Chinese dish.  The smelt were full of roe and only lightly-battered.  They were crispy and beautifully salted.  The side of lemon and aioli complimented the smelt with acidity and some creaminess.

Plated much more intricately than I would've imagined, the Seabass Carpaccio was presented as a bouquet of flowers sitting in a mix of lemon, orange, garlic, olive oil and dill.   Although not completely "cooked" by the acid, this ate very much like a ceviche.  The firmness of the seabass along with the high acidity made it less of a carpaccio.  It was good though, as the fish was fresh and the marinade was extremely bright, tangy and appetizing.

Continuing on with the small plates, we had the Kounoupidi Tou Fornou (Roasted Cauliflower) with garlic-chili butter, pimenton, toasted almonds, fresh herbs and crumbled feta.  Really enjoyed this as there was a real oven-roasted appearance and taste to the dish.  Hence, each cauliflower floret was smoky and had a firm crunch despite being cooked through.  I thought the addition of feta really added some body to the dish and creaminess.

We also had the Keftedes featuring lamb & beef meatballs in tomato sauce and topped with tzatzki.  The meatballs were super moist and meaty with a noticeable gaminess.  Personally, I love that lamb flavor but I can see how some people might find it overpowering.  As for the tomato sauce, it was pretty bright and tangy with background sweetness but a bit one note.  The dollop of tzatzki added some creamy brightness to break up the heaviness of the meatballs.

Of course we couldn't do without the classic Kalamarakia featuring Monterey calamari with fried jalapenos and shallots.  I have to say these were some of the largest squid rings I've ever seen.  Despite this, they were not overly chewy.  Sure, they had a definite bite, but the rings were still tender and the batter was crispy while properly seasoned.  I thought the side of chipotle yogurt to be a refreshing change from the usual tzatziki.  It was light with a slight spiciness.

My favorite part of any Greek (or Mediterranean meal) is the lamb.  So when the Arnisia Paidakia hit the table, I was super excited.  These lamb rack chops were beautifully charred (without burning them) with a smoky caramelization.  These were properly marinated with hits of garlic, lemon and earthiness from the herbs.  Best of all, the lamb was cooked to medium where the meat was still juicy and plenty tender.  This came with some roast potatoes, Brussels sprouts, campari tomatoes and latholemono (drizzle of lemon EVOO).

Continuing with lamb, we also had the Kokkinisto served with orzo, mizithra, diced veggies, romesco and jus.  This large lamb shank was braised just enough that the meat was super tender and gelatinous without all of the meat falling apart.  It was delicious due to the braising jus as well as the romesco.  There was so sweet garlicky tang going on that flavorful without being too strong with any one component.  Orzo on the side had a great al dente texture.

Other than a roasted lamb shoulder, my other favorite Greek dish is Moussaka.  Normally, I find versions that are heavy on the bechamel and low on the layers of eggplant and potato.  However, the one here was one of the most balanced I've had.  As you can see in the picture, there were defined layers of eggplant, meat, more eggplant, more meat, potatoes and then a proper amount of bechamel.  This all sat in a tangy tomato sauce.  Consisting of lamb & beef, the meat was tender with plenty of natural meatiness.  Eggplant and potato were tender without being mushy while the bechamel was creamy with the unmistakable taste of nutmeg.

With the Bucatini Astakos, we found a large lobster tail with garlic prawns with al dente pasta.  Due to the thickness of the bucatini, it was pretty chewy, but in a good mouth-feel kinda way.  It sat in a spicy urfa pepper lobster sauce that was almost like a creamy bisque.  It was definitely aromatic and briny, but also surprisingly with a lot of heat.  The lobster had a nice rebound texture while the prawns had a moist snap.

Of course we couldn't forget about the classic Kotopoulo Souvlaki right (Chicken Souvlaki)?  However, unlike most other places, the one here employed chicken thighs instead of breast.  Hence, there was much more meat flavor in addition to it being juicier.  There was a nice char on the outside, which made things smoky while the marinade ensured the meat was tender.   This came with vermicelli-bulgar, roasted almonds and arugula.

Going out with style, we had the Lavraki (Whole Mediterranean Sea Bass) with arugula, heirloom tomatoes, sumac red onions and roasted potato.  The fish was prepared well with the skin being mostly crispy while the meat was flaky and moist.  I think the fish could've been salted a bit more aggressively, but it wasn't bland either.  Some lemon really helped bring out the salt. In the end, we didn't end up ordering any desserts because we had our eye on Meadowlark Dairy just down the street.  So the fish was our last dish and it was a fine end to a really solid meal.  Proteins were cooked properly and dishes were composed.  This was a little more refined than the usual neighborhood Greek restaurant.  The prices reflect that too.

 

The Good:

- Well-prepared food

- More refined than other Greek restaurants

- Excellent service

 

The Bad:

- It does cost more to eat here, but the food quality did reflect that 

- Although there are parking lots nearby, it was difficult to find a space

 

The Greek on Broadway (Social Menu)

I'm sure you remember me yammering about food prices these days in several of my posts.  Sure, there have been some pretty good deals out there including some affordable AYCE options.  However, the Social Menu at The Greek on Broadway is something else.  Everything on that menu is 40% off (until October 31st) as long as you do a social media post of some sort.  These including following The Greek on IG, posting a story, reel or static post on IG and/or an online review.  I personally love the food here and for 40% off, it is a frickin' steal!

So for only $7.80, you can order the Taramosalata that comes with grilled pita.  Of all the available dips, this is my favourite with an appetizing tanginess to go with the brininess of the cured cod roe.  This is fairly thick, but still creamy in texture.  The best part of the dish is the grilled pita.  It benefits from the charring as the smokiness and nuttiness really come through.  The bread itself is crispy on the outside while still chewy on the inside.  Really nice compliment to the dip.

Another excellent small plate that is available on the menu is the Spanakopita for $11.10.  Unlike other versions that feature little triangles of phyllo pastry stuffed with spinach and feta cheese, the one here is a long whole piece.  Therefore, we find much more filling than phyllo.  It isn't as if the phyllo isn't there though.  The thin layer is nicely browned and crispy while the ample amount of spinach is tender, yet not mushy.

Also for $11.10, the Keftedes sports 4 pork and beef meatballs sitting in a homemade tomato sauce.  These meatballs are large and features lean meat.  Hence there is a real meatiness to them.  The slight heaviness of the meatballs is completely offset by the delicious tomato sauce.  There is a certain freshness about it and the tang is perfectly balanced with the sweetness and oregano.

Now the previous 3 dishes are really good, but the one that I love the most is the Grilled Humboldt Squid for $15.00.  This large piece of squid is super tender with the perfect amount of textural bite.  It is masterfully grilled with appealing sear marks.  These are not only there for form, but they also there for function.  Caramelized smokiness abound, the squid benefits also from proper seasoning and a wealth of olive oil.  Be sure to squeeze some lemon for acidity.

One of my favourite Greek dishes is Moussaka and they do it justice here.  It is only $12.60 on the Social Menu, yet they do not skimp on the meat.  There is a thick layer of tender beef and pork within the layers of eggplant, zucchini and potatoes.  Of course, on top we find the usual creamy bechamel sauce.  Love how this layer is not too thick.  Some other versions have far too much bechamel that can also be heavy.  Not this one.  It is velvety and has the unmistakable taste of nutmeg.  That combining with the cinnamon in the meat make this the perfect fall dish.

The best value on the Social Menu must be the Souvlaki Platters for a mind-boggling $17.40!  You can choose between 4 different skewers including chicken, pork, beef (+$1.00) or prawns.  It includes all the fixins' including rice, roast potatoes, tzatziki and veggies.  All of the skewers are well-charred and seasoned.  I like the chicken and pork the most as they are tender and juicy.  The beef is a bit chewier and drier.  Prawns are excellent with a meaty snap.  Overall, the food at The Greek is solid and it is now even more appealing due to the rock-bottom pricing.  I suggest you go check it out before October 31st.

*All food and beverages were complimentary for this blog post*

The Good:
- Well-prepared proteins
- Fair portion sizes
- That Social Menu (only until Oct 31st)!

The Bad:
- Currently with the Skytrain construction, you must park a bit farther away

Adrian's At The Airport

Here we go with another restaurant in a strange location.  You know the type, ones that you'd find in a back alley, in a residential area, at a gas station etc...  We made our way to one of these in Adrian's at the Airport.  As the name suggests, Adrian's is located at the Langley Regional Airport.  This is not the first time I've visited a restaurant at a small airport before.  I've been to Skyhawk out at Boundary Bay Airport quite a few years back.  This time around, this was Nikita's suggestion and we love coming out to Langley for some food adventures with her and Bluebeard.

Looking over the menu, there is quite the variety with pastas, schnitzels and steak.  However, it had a prominent Greek flavour to it and as such, we started with the Calamari.  This featured a fairly light batter that was properly seasoned, but was a touch greasy. The squid itself was a touch chewy, yet it wasn't hard to eat either.  I would've preferred bigger pieces of squid though.  I did like the Tzatziki as it was creamy, tangy, garlicky and bright.

Usually, when we order Dry Ribs, they are small bites of riblets that usually aren't that tender.  However, the version here was actually chunks of baby back ribs!  Yes, not only were they meaty and tender (with a balanced amount of fat), the texture was what you expect out of ribs. The other places, the meat is too lean and hence just eats like dry pork.  These were juicy and well-seasoned while crispy on the outside.  I would gladly order these over and over again!

For my main, I went for the Mushroom Schnitzel accompanied by veggies, red cabbage and roast potatoes.  The decently-sized pork cutlet was crispy and tender with a thick mushroom gravy on top. The meat was a touch on the drier side, but he gravy really helped alleviate that with savouriness and umaminess. I liked eating it with the sweet and tangy cabbage as it cut through the richness.  I found the veggies to be cooked quite well where they weren't overdone.

Viv went a classic Greek dish in the Chicken Souvlaki consisting of 2 skewers, Greek salad, rice pilaf, roast potatoes and pita bread.  Sporting a nice char, but not burnt, the chicken was smoky and seasoned.  Being chicken breast, it was predictably a bit on the drier side.  However, the side of Tzatziki was there for a reason.  We found the salad to be really fresh while the rice was fluffy and also seasoned.  Although the potatoes were tender, we wished they were lemon potatoes instead.

For Bluebeard, he also went for a Greek dish in the Moussaka.  I was actually deciding between that the schnitzel and so was Bluebeard.  The solution was to just share our plates!  That we did and I thought the Moussaka was quite good with a creamy bechamel (that wasn't stiff) and layers of tender eggplant and potato with plenty of meat. The meat sauce was a bit tangy, but I would've liked to some more cinnamon and the bechamel could've had more nutmeg.  Otherwise, this was still a very solid version.

Nikita ended up with the NY Steak with the same sides as the other dishes.  It had some pretty good grill marks and hence it was smoky and caramelized.  She asked for medium-rare and it came out more medium.  It was still tender though and was properly rested.  Overall, the food at Adrian's is definitely fresh and feels home-made. It isn't fancy food, but it is comforting and is a great place for the family or friends to meet up.  There is a wide variety of dishes and portion sizes are good as well.

The Good:
- Things are generally well-executed
- Well-portioned
- Friendly service

The Bad:
- Food isn't fancy per se, so people have to have reasonable expectations that this is comfort
food
- On our visit, it seemed like many of the cocktails weren't available

Little Billy's

Despite being one of the closest restaurants located near me, the last time I've been to Little Billy's was in 2009.  Yes, that was only the second year of this blog and yep, that was really 15 years ago!  To be honest, nothing really stood out to make me want to come back.  However, things have changed as the son has taken over revamping a few things including the decor and some menu items.  We were invited to try out some of their wares and hey, it made for an easy commute for me!

We started off with some appies including the Calamari.  This was a medium-sized portion that featured large pieces of squid.  I found the batter to be light and crispy while not sliding off each piece.  The batter was properly seasoned, but the side of tzatziki as welcomed with its garlicky tanginess.  As for the squid itself, the texture was tender but still had an appealing chewy bounciness.

We also had the flaming Saganaki (which was hard to capture in the bright natural light).  This was a huge piece of cheese that was pan fried and doused with ouzo, then lit on fire.  Trust me, it was flaming and sizzling.  It was served with warm pita on the side.  Since it was such a big slice of cheese, it wasn't exactly melty, rather, it was firm and definitely cheesy and a bit boozy.  Not that I don't like generous portions, but maybe this could've been a smaller piece.

Continuing on the theme of huge, the Crab Stuffed Mushrooms was another large dish.  It consisted of button mushroom caps with a good amount of crab and plenty of melted cheese.  Due to the amount of mushrooms, the dish had a bit of moisture at the bottom though.  That made the dish a bit wet.  The amount of filling did offer up a robust bite that was quite good especially with a squeeze of lemon.

I personally love Moussaka, so it was one of my requests in addition to what we were already expecting.  This was served in a large bowl which meant that it was plenty moist and not dry like some other versions.  The moist layers of meat, eggplant, potato and zucchini combined well. with the creamy bechamel.  This was served with vibrant and crunchy veggies, rice, lemon potato, tzatziki and pita bread.

Yet another favourite of mine is the Roast Lamb, hence we had that as well.  This was a rather large piece of marinated lamb shoulder that was fork tender.  It fell apart very easily and was succulent.  Loved the braising juices as it was earthy and tangy.  Definitely a great version of Greek roast lamb.  It came with all the sides as the moussaka.  I liked how the lemon potato was firm, yet still tender with a good hit of tanginess.

Just because it looked good on the menu, we had the Lobster Linguine.  It featured a fairly large lobster tail as well as big prawns and scallops in a red lobster sauce.  For $38.00, I found this to be an excellent value.  The pasta was al dente while the sauce was mildly creamy.  I thought the lobster essence could've been stronger, but it was partially offset by the big lobster tail and the amount of seafood.

Saving the best for last as we shared the Flaming Greek Platter for 4.  We felt $136.00 is a reasonable price for the amount of food included: one skewer of each lamb, chicken, beef and calamari, signature calamari, lamb chops, paidakia ribs, garlic prawns, spanakopita, roasted potatoes, vegetables, rice, pita bread, hummus and tzatziki.  As you can see, this was a considerable amount of food.  The whole rack of ribs was super tender and well-spiced.  All of the souvlaki was nicely charred and tender.  I especially enjoyed the calamari skewer as the squid had a nice snap to it.  Those lamb chops were also delicious with meat cooked to medium being super tender and well-marinated.  Overall delicious platter of food and a good deal in my books.

For dessert, we had the Baklava and Portuguese Tarts.   Although I'm not a fan of very sweet desserts, the baklava was pretty good with the usual nutiness and texture of the phyllo.  As much as Portuguese tarts are not Greek, they were pretty good here.  The flaky and crispy shell held in the light and semi-sweet custard.  Nice char on the top and sides too.  Overall, the food at Little Billy's is a whole lot better than I had remembered.  Mind you, that was over a decade ago...  While dining there, I noticed quite a few regulars come in.  Little Billy's has always been a neighbourhood spot and I'm glad it is continuing on that tradition with some changes.  My next visit won't take as long as last time!

*All food and beverages were complimentary for this blog post*

The Good:

- Cozy spot

- Solid eats

- Pricing is fair

The Bad:

- Some items could use a bit more refinement

The Greek Broadway

A long time ago, I dined at Anatoli's in North Van and came away enjoying a delicious and authentic Greek meal.  Well fast forward to the present and the next generation have opened up several locations of The Greek (by Anatoli) within Vancouver.  One of the newest is The Greek Broadway where Heritage Eatery used to be located.  Yes, they are right along the Skytrain construction zone and hence the angled picture of their storefront.  I was invited recently to give the place a try with a few other foodies.

We began with the Dip Taster featuring homous, tzatziki and taramosalata.  First off, the dips were excellent, but more importantly, the grilled pita was the perfect vessel for the dips.  They were fluffy and light with a smoky and crispy char on the outside.  Of the three dips, my favourite was the briny and tangy taramosalata.  So much umaminess in this one as well as the thick creaminess.  Their homous was also very good being smooth, a bit nutty, garlicky and tangy.

Presented in super big rings, the Calamari was not only great to look at, it was one of the better versions I've had of late.  The batter was light and crispy while properly seasoned.  It stayed adhered to each piece and wasn't greasy.  As for the squid itself, the rings were tender despite being in large pieces.  They still retained an appealingly chewiness that gave good mouth-feel.  The side of tzatziki was bright, garlicky and tangy.  I could've eaten this whole dish myself!

Possibly my favourite small share dish was the Vegan Calamari with fried crispy oyster mushrooms served with tahini soy dip.  As evidenced in the picture, the breading on these was aggressively crunchy.  Hence, there was much enjoyment with each bite.  Beyond the breading, the mushrooms were tender and juicy with natural umaminess.  Yes, these were tasty on their own, but the dip provided the necessary nutty saltiness that made an impact.

The hits kept on coming with their version of Spanakopita.  These were larger ones cut into smaller pieces.  Hence, the amount of filling was significant.  You can see in the picture that they were stuffed full of tender spinach and feta cheese.  So much so, it was hard to keep it in with every bite.  Hey I wasn't complaining though as it went well with the super crispy phyllo pastry.  They were extra tasty when dipped into the side of tzatziki.

Now we had the calamari already, but the Grilled Humboldt Squid was equally delicious.  The dish consisted of super tender pieces that were lightly kissed by the grill.  I liked how the squid was easily chewable but still had a slight bite at the end.  As much as the squid was seasoned, the combination of lemon and olive oil added the necessary acidity and adhesion.  To top it all off, literally and figuratively, we found a bright sharpness from the salsa and herbaceousness from the cilantro.

Okay, one of the more under-appreciated dishes in my mind is Saganaki.  For those who don't know, it is a seared piece of mountain sheep cheese that that is pan-fried and finished with some lemon juice.  Typically it is served with bread.  For this one, it was lightly breaded and yes, as you can see, it was stringy with nicely seared edges.  The cheesiness and aromatics of this dish as through the roof.  Of course the lemon helped cut through the heaviness.

Another under-the-radar item we had was the Avgolemono Soup with chicken, rice, kale, carrot, celery, egg and lemon.  Oh wow, this was so hearty, comforting and addictive!  The broth was like a warm blanket giving us a loving hug.  It was sweet, meaty and tangy.  This ensured that it had plenty of depth without being heavy.  The shredded chicken was both plentiful and moist while the rest of the ingredients added their natural sweetness.

Yep, we also had some salads including the Greek Salad and Lentil Salad.  Sure, Greek salads aren't complex, but this one was really good due to the large pieces of fresh cucumber, tomato, onions and peppers.  Beyond, that, the side of feta was much better than it being on the salad in my opinion.  For bonus points, they also have an option for vegan coconut feta.  It was really smooth and creamy!  As for the lentil salad, it was comprised of stewed green lentils, arugula, cherry tomatoes, crispy chickpeas, green onion, feta and lemon soy dressing.   Yeah, this was quite the loaded salad and in many ways, it didn't eat as such.  I thought due to the lentils and chickpeas, it was much more of a meal due to the robust textures and heaviness of the ingredients.  Loved the dressing as it was tangy and salty.

Onto some large meat items, we had a selection of Souvlaki consisting of Chicken Thigh and Tiger Prawn.  Due to the use of dark meat, the chicken was juicy and tender.  Naturally, they had to nail the execution too for that to happen and yep they did!  They were also marinated enough so that there was inherent flavour in addition to the smoky char and natural meatiness.  As for the prawns, they were pretty large and cooked just enough that there was a buttery snap texture.

Before we got to dessert, we ended off the savoury portion of the meal with the Pidakia Platter consisting of 5 flame-grilled lamb chops atop rice with lemon potatoes and seasonal veggies.  This was oh-so-good with beautifully charred lamb chops that were marinated and also cooked to medium.  Succulent and delicious!  Rice was tender with a chew while the potatoes were soft but browned with a good hit of lemon.  Roasted veggies were cooked perfectly.

With dessert, we had the Baklava, Chocolate Mousse and Ekmek.  As much as baklava can be sickingly sweet, this one was fairly balanced.  Loved the many defined layers of phyllo with nuts and sticky sweetness.  My favourite of the 3 was the chocolate mousse as it was super rich and extremely chocolatey.  I would say it trended towards a dark chocolate bitterness rather than being overly sweet.  Lastly, the ekmek was presented in a ramekin rather than looking like a piece of cake.  It turned out to be very creamy and light as opposed to the heavier versions I've had.  It was sweet, but not overly so.  Overall, this meal at The Greek was very impressive on many points.  First of all, the food was almost flawless in execution and it was just damn tasty.  Great share dishes in a modern comfortable dining space.

 

*All food and beverages were complimentary for this blog post*

 

The Good:

- Authentic Greek eats that are modernized

- Food was executed expertly

- Nice trendy spot

 

The Bad:

- Well, not their fault, the Skytrain construction makes it a bit difficult to see and find parking