Written By Gary Hynes Folks Apr 19, 2011 From Kalamari and Olives to Meat and Bread SHARE VIA: Facebook Twitter PinterestImages, from left to right: Nu owner Harry Kambolis holding a plate of his mother Georgia’s famous spanakopita, Nu Greek salad, Nathan Fong with Georgia Kambolis, Nu belly dancer got the party going, sandwich from Meat and BreadIt’s been a diverse week of eating. Last night, Nu launched their Aegean Cusina menu with a reception, followed by a family-style dinner for $39 per person. A lot of people have been telling owner Harry Kambolis that he should open up a Greek restaurant, and he has (finally) obviously agreed. Under the watchful eye of his mother, Georgia, the food that came out of the kitchen—prepared by Kambolis himself, along with EC Rob Clark and his team—was everything that Greek food was missing in this city, until now. A simple Greek salad was properly garnished with thick slices of a mild, sheep’s milk feta. Grilled octopus stuffed with housemade sausage was so tasty that there were mild skirmishes when the platters made their rounds. Lamb meatballs and chicken souvlaki were both drippingly moist, without the grease, while orzo-stuffed peppers were perfectly cooked—crisp on the outside, with the fragrant tomato-stained orzo on the inside. The roast lamb was served in thick, juicy cuts, drizzled with a red wine reduction and sided with tomato-braised chickpeas. Deep-fried honey donuts and a classic baklava finished things off. The menu prices are very reasonable, and the chairs are now a lot more comfortable. I don’t need to be from Delphi to predict very good things for this latest restaurant re-boot.Earlier in the week, I enjoyed food of a simpler sort—to wit, a sandwich. But judge not, and all that jazz…this was not just any sandwich. Picture a bun from the ciabatta family, with a slightly chewy crust that still allows for a clean bite, and an airy interior. Now picture some housemade porcetta being sliced in thick chunks to order and placed over the bun, along with a tangy, fresh pesto. Meat and Bread in Gastown is the latest in a series of diners and cafes that have been offering fine comfort food at resoundingly good prices ($7 range per sandwich). This sandwich shop offers varieties like pulled pork or beef brisket with horseradish, celeriac and apple remoulade (today’s special, in fact). All are made from scratch in-house, along with savoury white bean and lamb soups, and a truly luscious maple bacon ice cream sandwich. Dining on the down-low is getting’ good.FolksRestaurant NewsVancouver Food Scene SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Food People / Interesting Locals January 17, 2018 EAT TALKS: “The Best Thing I Ever Ate” THE STORIES WE TELL ABOUT OURSELVES AND ABOUT THE FOOD WE LOVE gives meaning to our history and to the things we value most. There is always one ... Read More First Look / Food People October 31, 2017 Adapt to Survive – The team behind Foo finds opportunity at Victoria’s hospitality crossroads. It’s not breaking news: Victoria’s restaurant scene is in the midst of varying states of crisis, depending on which Industry Insider you speak ... Read More Food People / Victoria September 8, 2017 EAT Talks Speaker Line-Up EAT TALKS N0 2 “Well… That Didn’t Work Out: Failures Flops and Frustrations” EAT Talks are a series of live events produced ... Read More Food People / Reporter / Victoria August 31, 2017 The Long Table Series Debuts at Topsoil Farm On a warm and starry August evening, a new Victoria business was born. The new venture called The Long Table Series has been conceived by owners ... Read More Drink People / Food People / Victoria August 16, 2017 EAT TALKS Round-up…plus new EAT Talks event Announced for Sept 11 Let’s Not Open a Restaurant (June 2017) The first in the magazine’s Eat Talks Series turns into a lively evening of storytelling and truth ... Read More Food People July 4, 2017 Island Food: The Challenges of Growing a Food Business on the Gulf Islands Twenty minutes of climbing and I am gasping for breath, initially from the hike, then from the unexpected beauty of the view. Sapphire sky fills the ... Read More Comments are closed.