A riot of tastes define Pappou’s Greek Island Grille

Glori Fickling

Comfortably nestled at the spacious west corner of our bustling

Sawdust Festival, Pappou’s Greek Island Grille has come through once

again with the deliciously authentic tastes of principal George

Bardossas’ Mediterranean homeland coupled with entertaining guitar

rhythms.

Now celebrating a happy five year anniversary at this 37th annual

event, the alfresco dining destination is under astute direction of

charming Alicia Hays fresh from her position as general manager of

Pappou’s long popular Santa Ana restaurant.

The healthful merits of Greek cuisine are no secret to

knowledgeable diners, and Pappou’s authentic menu misses no bet when

it comes to supremely flavorsome fare at minuscule prices.

The many comprehensive offerings have been conveniently designed

for guests so they may order any single item or a variety of

suggested combinations. Snacks and appetizers at $3.75 to $.75 are

presented with cups of homemade tzatziki, garlicky yogurt seasoned

with cucumber and fresh dill, along with wedges of the soft grilled

pita bread served with everything.

Included, too, are tangy grape leaf-wrapped dolmades plump with

creamy herbed rice. In contrast are flaky spanakopita triangles

wrapping zesty spinach fillings. Roasted eggplant-garlic dip called

melitzanosalata is another taste contrast opposing garlicky garbanzo

based hummus. These come in tempting mounds sprinkled with red bell

pepper bits. Order the variety platter for $6.95 and enjoy dolmades,

spanakopita, tyropita, hummus, melitzanosalata, feta slices and

you’ll also receive a side of tangy kalamata olives.

Pappou fries are so popular, at $2 for a generous heap, that the

crisp, piping hot finger food is a favorite treat customers often

munch as they wander the grounds.

Getting down to basics, an octave of pita bundles starts with a

wide choice of flame broiled kebobs. At $4.95 comes steak, pork,

chicken and golden fried falafel. Add a dollar more for shrimp,

salmon, lamb and crisp fried calamari. Each skewer is enveloped in a

chewy round of pita dressed with a choice of opa, red and green

onion, tomatoes and herbs, fresh tomato herb sauce or conventional

tzatziki dip. Opt for the combination plate and add $1.50 each for

salad, fries or cabbage slaw.

Santori bowls combine a toss of penne pasta with pan roasted

chunks of zucchini, broccoli, onions, red and green bell peppers in a

light, gently spiced tomato sauce sprinkled with feta and parmesan

cheeses. These are $5.95, $3 additional with any of the

aforementioned kebobs.

Classic moussaka teaming seasoned ground beef, eggplant and

potatoes lavished with bechamel sauce is $6.75. The Island Caesar

salad combining romaine, red onions, herbs and feta cheese in a light

balsamic/olive oil vinaigrette is $5.95, the same tag for the Greek

Village salad of tomatoes, cucumbers, roasted peppers, red onion,

herbs, spices and feta cheese tossed with balsamic vinaigrette. Add

$3 to each for any kebob or falafel.

For an unforgettable serving of home style comfort food do not

overlook the $5.95 holiday lamb stew, tender morsels braised with

wine, vegetables, herbs and spices. Nor fassolada, the steaming white

bean soup which, at $2.50, abounds with a melange of fresh vegetable

chunks sprinkled with feta cheese.

Your sweet tooth and budget will also be pampered with traditional

baklava, custard pie, assorted cookies, cheesecake and tiramisu,

$1.50 to $3.95. Soft drinks, espresso, hot chocolate, cappuccino,

latte and mocha beverages as well as coffee and tea are $1.50 to

$2.75. For youngsters, chicken and steak kebobs at $4.95 are served

with pasta or fries. Small wonder this seasonal mecca for healthful

family style Greek delicacies is consistently a hands-down favorite

of Festival exhibitors and visitors alike.

NEWS BITES

How to fathom the provocative name 6ix Park Grill, as in the

invitation from Hyatt Regency’s newly launched dining venue? The

number, with 6 replacing the S, is “derived from the hotel’s location

as the sixth high-rise structure in the cosmopolitan Jamboree

development.”

The dramatically renovated new room is intimately sophisticated,

boasting a private outside entrance with complimentary valet. Further

enhancement comes via world-class French-born and trained Yves

Fournier who was appointed chef de cuisine directly from his tenure

at New York’s renowned Rainbow Room. Showcasing unrivaled produce,

Pacific seafood and local artisanal products, Fournier promises

classic culinary techniques coupled with contemporary California

style up to and including tempting wood fire grilled specialties. For

further information, call 656-6666.