READER FEEDBACK
Post a commentThe Weekly Entrée 11-1
Olympia Café and Restaurant
We felt a touch of nostalgia as we entered Olympia. The last time we were here it was under a previous owner and it was a diner rather than a full service restaurant.
The dining area still resembles a diner with the reception counter in the middle of the entrance and the dessert display case nearby.
The tables and walls are also plain like a diner. The big change is the dinner menu that does not have the diner layout. There are no short order sandwiches and grill offerings. It is a full-service restaurant with appetizers, soups and salads.
With its name, I was looking forward to a large number of Greek dishes. It is more of an American menu with steaks, chops, seafood and pasta with a handful of Greek appetizers and entrées.
As there is a shortage of Greek restaurants in Bucks, I was hoping for more. Olympia does offer, by proclamation in the menu, a large quantity of good, quality food. It lives up to this bold statement.
All entrées are accompanied with complementary soup, salad, dessert of either rice pudding or fresh fruit medley, and a free drink of ice tea, hot tea or coffee. No one will walk out hungry.
For an appetizer, we ordered the Greek Saganaki Opa ($6.95) made with Kaseri cheese. This smooth, creamy cheese made from sheep and goat milk was pan seared and then flambéed tableside with Ouzo.
Fresh squeezed lemon juice was added. The anise-flavored spirit was a perfect addition to the warm cheese.
While my spouse selected homemade blue cheese dressing for her salad, I went with the Greek dressing that unlike the traditional oil and vinegar, was very creamy with a splendid flavor from herbs and seasonings. The salads were very simple with crisp mixed greens, cucumber and tomato.
We enjoyed homemade bread and compound butter with the salads.
My spouse opted for homemade mushroom soup that was robust and smooth while I went with the rich snapper soup served with sherry.
One of the evening specials was a blackened king-size prime rib. Our pleasant server indicated this could also be prepared roasted ($17.95) without the seasoning. My spouse went with the roasted prime rib that was cooked rare, as she desired. The meat was very tender.
She had steamed broccoli and seasoned potato wedges on the side.
As I was in the mood for Greek food, I ordered shrimp saganaki ($18.95); a casserole of sautéed shrimp baked in a tomato, basil sauce with herbs, black olives and feta cheese.
The combination of ingredients resulted in a splendid, spicy dish. With this I ordered homemade mashed potatoes. The potatoes were too runny and had a few lumps throughout.
While both dishes were prepared with fresh ingredients and satisfied our cravings, the presentation was very simple. Each was plainly served without any garnish to enhance color and appease the visual senses.
While many of the homemade desserts were appealing, we had already consumed a large portion of food. Thus, we stuck with the rice pudding and fresh fruit medley.
The rice pudding had a strong cinnamon flavor and the fresh fruit included orange slices, apple and assorted melons. Both were refreshing after the heavy entrées.
While we could not find fault with the quantity or quality of the food and the service was pleasant and attentive, the atmosphere and presentation of the food could be spruced up.
Overall this rates an AHHHH (4) out of 5 AHs. E-mail Jim Clark at weeklyentree@verizon.net.
Location: 1051 County Line Road, Huntington Valley Ambience: Casual Cuisine: American and Greek Hours: Daily 7 a.m. to 10 p.m. Prices: Appetizers, soup: $2.75 to $12.95; Entrées: $10.95 to $26.95 Phone Number: 215-355-6553 Alcoholic Beverages: Full-service bar Web site: www.plympiacafe.org
The dining area still resembles a diner with the reception counter in the middle of the entrance and the dessert display case nearby.
The tables and walls are also plain like a diner. The big change is the dinner menu that does not have the diner layout. There are no short order sandwiches and grill offerings. It is a full-service restaurant with appetizers, soups and salads.
With its name, I was looking forward to a large number of Greek dishes. It is more of an American menu with steaks, chops, seafood and pasta with a handful of Greek appetizers and entrées.
As there is a shortage of Greek restaurants in Bucks, I was hoping for more. Olympia does offer, by proclamation in the menu, a large quantity of good, quality food. It lives up to this bold statement.
All entrées are accompanied with complementary soup, salad, dessert of either rice pudding or fresh fruit medley, and a free drink of ice tea, hot tea or coffee. No one will walk out hungry.
For an appetizer, we ordered the Greek Saganaki Opa ($6.95) made with Kaseri cheese. This smooth, creamy cheese made from sheep and goat milk was pan seared and then flambéed tableside with Ouzo.
Fresh squeezed lemon juice was added. The anise-flavored spirit was a perfect addition to the warm cheese.
While my spouse selected homemade blue cheese dressing for her salad, I went with the Greek dressing that unlike the traditional oil and vinegar, was very creamy with a splendid flavor from herbs and seasonings. The salads were very simple with crisp mixed greens, cucumber and tomato.
We enjoyed homemade bread and compound butter with the salads.
My spouse opted for homemade mushroom soup that was robust and smooth while I went with the rich snapper soup served with sherry.
One of the evening specials was a blackened king-size prime rib. Our pleasant server indicated this could also be prepared roasted ($17.95) without the seasoning. My spouse went with the roasted prime rib that was cooked rare, as she desired. The meat was very tender.
She had steamed broccoli and seasoned potato wedges on the side.
As I was in the mood for Greek food, I ordered shrimp saganaki ($18.95); a casserole of sautéed shrimp baked in a tomato, basil sauce with herbs, black olives and feta cheese.
The combination of ingredients resulted in a splendid, spicy dish. With this I ordered homemade mashed potatoes. The potatoes were too runny and had a few lumps throughout.
While both dishes were prepared with fresh ingredients and satisfied our cravings, the presentation was very simple. Each was plainly served without any garnish to enhance color and appease the visual senses.
While many of the homemade desserts were appealing, we had already consumed a large portion of food. Thus, we stuck with the rice pudding and fresh fruit medley.
The rice pudding had a strong cinnamon flavor and the fresh fruit included orange slices, apple and assorted melons. Both were refreshing after the heavy entrées.
While we could not find fault with the quantity or quality of the food and the service was pleasant and attentive, the atmosphere and presentation of the food could be spruced up.
Overall this rates an AHHHH (4) out of 5 AHs. E-mail Jim Clark at weeklyentree@verizon.net.
Location: 1051 County Line Road, Huntington Valley Ambience: Casual Cuisine: American and Greek Hours: Daily 7 a.m. to 10 p.m. Prices: Appetizers, soup: $2.75 to $12.95; Entrées: $10.95 to $26.95 Phone Number: 215-355-6553 Alcoholic Beverages: Full-service bar Web site: www.plympiacafe.org
