That Food Guy
Tuesday, June 11, 2013
The Greek Village - Seminole, FLorida
As for my companions, how was their dining experience? Janis
is not what I would call an ethnic food person. In some ways the dietary
choices are very limited. I would not before this day have considered that she
would have ventured into a Greek restaurant not knowing what lurked inside.
However, after today, The Greek Village is on a slowly expanding list of places
to go out and enjoy a meal. That certainly is a compliment to The Greek
Village. Perhaps, though, the best summary of our culinary voyage to the Mediterranean
would be to show you Uncle Gilbert’s plate.
 |
| Aunt Effie, Uncle Gil and Janis |
The Greek Village
11125 Park Blvd Suite 117
Seminole, Florida 33772
Check website
for hours open.
I got as telephone call from Aunt Effie and Uncle Gilbert
the other day. It seems that their old printer had given up the ghost and they
had just purchases a new replacement from Office Depot. It is a sophisticated
printer, scanner, FAX machine with Wi-Fi capability. Printer and scanner are
what they wanted and all the rest was extra that made the installation
intimidating. Somewhere in the background I heard that lunch would be offered. They
do know how to push my buttons but that was all I had to hear and a date was
set for the next day.
They live in a very nice retirement complex that offers
amenities such as an extensive snack bar, the equivalent of a small café, and a
more formal dining room experience the equivalent of a nice restaurant. I have been their guest on two previous
occasions and have blogged both of those experiences. I wasn’t overly anxious
to do a third blog on the same pace so I didn’t even take my camera.
The printer installation was step by step easy and soon all
the ends were tied up and the operator training completed. It was time for
lunch. That is when I found out that we were going out for lunch to a place
Gilbert and Effie had learned about from a neighbor. When I heard it was called
The Greek Village I was a bit surprised. Ethnic restaurants are not the usual
fare for Gilbert and Effie. After a quick plea, Gilbert and Effie were kind
enough to lend me their camera for the outing.
 |
| Ham and Chicken Breast On Pita Bread With Greek Salad |
It was a short drive to the restaurant. It is in a very new
appearing strip mall very near the Larger Seminole Mall complex. They have
apparently moved recently because the plant looks cleaner and newer than their
stated 29-years in business. Everything is very clean and neat, very inviting
especially the glass display case as you enter with tiers of mouth-watering
desserts.
The interior is comfortable low level lighting, the décor is
Mediterranean and you have a choice of tables or booths. We were escorted to a
booth on the divider making a split dining room and would probably provide a
lower noise level during busy times. There were several other diners in the restaurant
but it was nowhere near capacity and noise level was minimum; table
conversation was low and relaxed.
 |
| Ham on Toasted Rye Bread With Greek Salad |
The menu is extensive and offers appetizers, salads, soups,
pita specialties and sandwiches, combination platters and a large selection of
Greek and Mediterranean-themed dinners. There is a small selection of children’s
dishes, pastas with meatballs or chicken in red or feta sauce. There is also a
large selection of wines to choose from.
It was a lunch visit and our attention was directed at the pita
specialties and sandwiches section; there are a lot of things to choose from.
Aunt Effie ordered the Baked Ham and Turkey Breast Toasted Oven Sandwich.
($8.50 Toasted Oven Sandwiches with Greek Salad - Choose pita, sub roll, whole wheat
or rye bread with melted provolone cheese) She chose the pita bread. It was
similar to what she ordered on her first visit and she wanted to try it again.
When served, the sandwich and salad is a large plate of intimidating
proportion. Over the course of a relaxed lunch she was able to eat all of her
meal saying that it was very good.
 |
| Meatball Parmesan on Sub Roll With Greek Salad |
Uncle Gil ordered the Baked Ham Toasted Oven Sandwich. ($8.50
Toasted Oven Sandwiches with Greek Salad - Choose pita, sub roll, whole wheat
or rye bread with melted provolone cheese) He chose the rye bread. There were
nice thick slices of toasted rye bread with ample sliced ham filling. With the
salad it was a very ample meal that he was able to finish handily. He did enjoy
the meal.
Janis ordered the Meatball Parmesan Toasted Parmesan
Sandwich. ($8.50 Toasted Parmesan Sandwiches with Greek Salad – On pita or sub
roll with our homemade sauce topped with melted provolone cheese and parmesan
cheese) She chose the sun roll. It was a large sandwich with a half-dozen large
meatballs in a thick marinara-style sauce with lots of melted cheese. With the
salad on the side it was a large lunch. Surprisingly, she finished her
sandwich; there was no need for a doggie bag this day! She said she enjoyed her
meal very much.
 |
| Chicken Gyro With Greek Salad |
I ordered a gyro, Chicken Breast Strips on Pita ($8.50 Pita
Bread Specialties with Greek Salad – wrapped with tomatoes, red onions, feta
cheese and Zaziki (sic) Dip on the side) It was a well filled sandwich. The
edges of the pita bread were just able to meet. There was lots of chicken,
tomato and onion inside. It was flavorful; the chicken was well seasoned and
succulent. The tomato was flavorful, red, firm and nicely ripe. The tzatziki
sauce was cool, mild and refreshing. There was just enough of it but I would
have preferred a bit more. I could have asked more I’m sure (the staff was
attentive and eager to please) but I would have liked a bit more of the
tzatziki instead of rationing it.
The salad was a mix of crisp salad greens, cherry tomatoes, slices
of cucumber, red onion, a Greek olive and a pepperoncini. It was topped with an
in-house signature dressing. Actually, the salad was very good; neither I nor
my companions had any difficulty in finishing our salad portions. I did,
however, find it curious that so little or misdirected effort was made in the
plating of the salad. True, someone plated the lettuce greens and from
containers allotted the requisite tomatoes, cucumber slices and then added the
dressing. It just had the appearance of being plopped on the plate and not neatly
plated as the picture of a Greek salad in their menu would infer. It tasted
just fine it just looked a bit unkempt. All in all, though, I thoroughly
enjoyed my meal and mentally posted it as a place to return for another chicken
gyro.
As for my companions, how was their dining experience? Janis
is not what I would call an ethnic food person. In some ways the dietary
choices are very limited. I would not before this day have considered that she
would have ventured into a Greek restaurant not knowing what lurked inside.
However, after today, The Greek Village is on a slowly expanding list of places
to go out and enjoy a meal. That certainly is a compliment to The Greek
Village. Perhaps, though, the best summary of our culinary voyage to the Mediterranean
would be to show you Uncle Gilbert’s plate.Labels: chicken, Greek, gyro, ham, parmesan, pita, provolone, salad, tzatziki, village, zaziki
¶ 1:00 AM 0 Comments
Monday, August 09, 2010
Piccolino's Restaurant - Eagle River, Alaska
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.
Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”
After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.
My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Labels: Alaska, Eagle River, Feola's. Italian, Greek, pasta, Piccolino's, seafood
¶ 9:33 PM 0 Comments
