By Rebecca Cook
MEMORY IS A tricky thing. Each of us perceives life through
the filters of education, experience and emotion. The end result
can be hilariously disparate recollections of the same experience.
If you don't know what I mean, check out a few of the reminiscences
shared at your next family reunion.
Something similar has happened in my mind with El Greco's Greek
Restaurant, which looms large in my repertoire of happy college
memories but disappoints in the present.
I fondly remember the food as well as the funky hole-in-the-wall
ambience of the place--the brown picnic tables, constantly whirring
ceiling fan and paper plates all contributed to the restaurant's
charm.
In 1994, the university's ever-widening girth forced the restaurant
to vacate its Park Avenue location and relocate.
Now ensconced near East Fort Lowell and Swan roads, and still
owned by the Ptolemeos Kozambasis family, the restaurant formerly
known as El Greco's is now called El Greco's Grecian Gardens.
And the name isn't the only change--the restaurant is now bigger,
fancier and more expensive, with an expanded menu. The food, as
I remember it, has also changed, and not for the better.
My first visit began somewhat shakily when, after being seated
with our drink orders promptly served, we were forgotten for the
next 20 minutes. Finally a waitress appeared, apologizing there
had been a mix-up about who was to take our table.
We began by ordering an appetizer portion of skordalia, a Greek
dip made with pureed eggplant, lemon juice, olive oil and tons
of garlic.
Served with wedges of pita bread that were light, fluffy and
slightly sweet, the skordalia was a perfect beginning for a couple
of hungry diners. Using the bread as though it were a trowel,
we managed to scoop up the dip so completely it was difficult
to tell there'd ever been anything on the plate. So far so good.
This was the El Greco's of my bohemian youth.
The rest of the meal, however, proved to be a disappointing limp
down memory lane.
The avgolemono soup, made with chicken stock, egg yolk, lemon
juice and, in this case, rice pasta, was too viscous and bland
without the tanginess usually imparted by citrus.
The Greek salad was an iceberg lettuce mix with a few slivered
carrots and some red cabbage tossed in, as well as a wedge or
two of tomato, green pepperoncini, a few kalamata olives and crumbled
feta. The roughage came fairly drenched in a heavily oiled dressing
that lacked the appropriate sparkle of citrus or vinegar.
My companion ordered the shish kebab made with beef and requested
it medium rare. Although tender, flavorful and served with a crisply
cooked assortment of green peppers and onions, the meat was done
medium-well.
Cubed and seasoned roasted potatoes and a medley of zucchini,
tomatoes and diced onion were served on the side of the entree.
Accented with lemon and spices, the potatoes were tasty but slightly
mushy, as were the other vegetables.
I ordered the pikilia, which was a combination plate selected
by the chef. On this occasion the dish included a roasted lamb
shank and vegetarian dolmades.
The lamb was served unadorned by sauce, spices or herbs. While
looking a bit overdone, it was nevertheless moist, although slightly
greasy and unexciting tastewise.
The dolmades were rather small and sad, consisting of grape leaves
wrapped around about a teaspoon of rice filling and topped with
a gloppier version of the avgolemono soup (sans rice pasta, thank
goodness).
Imported grape leaves come packed in brine, and most recipes
I've encountered insist the leaves be rinsed thoroughly before
being stuffed. El Greco's grape leaves retained an intense briny
flavor, which made the filling nearly irrelevant, especially considering
how little there was of it. Potatoes and a vegetable medley accompanied
this dish as well. Priced at $13.95 on the menu, I expected something
more exceptional.
While less expensive, lunch is only slightly more appealing at
El Greco's. The gyro sandwich, served on that delicious pita bread,
came with great-tasting strips of lamb, cooked until slightly
crisp on the outside but still tender and moist on the inside.
The yogurt sauce it was served with, however, was devoid of any
character. And so was the sandwich, which I remember as having
so much onion and garlic "character" that it stayed
with me for the rest of the afternoon. It was somewhat prosaic
on this occasion.
The large wedge of spanakopita, a savory pie consisting of layers
of phyllo dough, spinach, onions, eggs and feta, tasted as though
it had been reheated in the microwave, leaving the usually flaky
phyllo in a soggy and insipid state. A rice pasta dish, alarmingly
similar in taste and appearance to Rice-a-Roni, was served on
the side.
For dessert, we felt impelled to try the baklava, a traditional
Greek pastry composed of several layers of butter-soaked phyllo
dough, chopped nuts and spices. A lightly spiced honey syrup is
poured over the warm pastry after baking. It's an intensely sweet
experience, but no Greek meal seems complete without it.
El Greco's baklava is served warm, no doubt the result of a quick
trip to the microwave. Again, this does not benefit the condition
of the phyllo layers. Fairly umber with cinnamon, this baklava
is more highly spiced than many other versions I've tried.
An ouzo spice cake was just adequate, with no outstanding attributes
to recommend it. A rice pudding was also mediocre.
El Greco's has Greek and California wines available, but a word
of warning to those unfamiliar with Greek wines: Retsina is a
traditional Greek wine that has been resinated, that is, treated
with pine-tree resin. The result is a sweet, turpentine-like flavor
many consider to be strictly an acquired taste. For the uninitiated,
domestic grape products might be the more prudent choice.
Maybe Thomas Wolfe was right about not being able to go home
again. The haze of memory makes any visitation of the past risky,
if not impossible. Too bad. I'll miss the El Greco's I once
knew.
El Greco's Grecian Gardens. 4635 E. Fort Lowell Road.
325-7552. Open 11 a.m. to 9 p.m. Monday through Thursday
and 11 a.m. until 10 p.m. Friday and Saturday. Closed Sundays.
Full bar. V, MC, AMEX, CH. Menu items for lunch $1.95-$9.95, for
dinner $3.25-$13.95.
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