Supper at Apollo’s, Essay Example

Many restaurant reviews take into account the entire conception of a restaurant space, such as food, décor, service, and other aspects of the dining experience. Nevertheless, the general selling point of any restaurant is, of course, the food. The supper we ate at Apollo’s, located on _______ street in _______ certainly met the standard of a well-prepared, tasty meal.

The waitress was exceptionally friendly and helpful at the outset, especially when we asked for her own personal recommendations as to what to order. The waitress noted that the souvlaki platter is quite popular with customers at the restaurant, and is also a favorite of members of the restaurant staff. This recommendation was enough for us, and we ordered the platter, along with a Greek salad, French fries, traditional Greek bread, and a house wine to accompany our dinner.

The wait for the food was approximately twenty minutes. Apollo’s is certainly not a fast food restaurant, so the wait was no problem, as we drank wine and chatted. The waitress eventually brought us a great-sized portion of the souvlaki platter, accompanied by the aforementioned French fries, salad and bread.

The souvlaki platter was the main focus of the dinner and it met our expectations. Quite a vast selection of meat was offered on the platter, such as lamb, pork and beef. Souvlaki is one of the key dishes of Greek cuisine. A souvlaki platter can incorporate many different meats and also be prepared in a wide variety of different ways. After inquiring with the waitress, she explained that each Greek cook has his or her own souvlaki recipe and thus no one can speak of a definitive souvlaki approach. She noted that the cook at Apollo’s had his own secret recipe, which he of course would not divulge.

The souvlaki platter itself was succulent. The varied meats were very tenderly cooked and their combination formed an explosive taste in the mouth. The lamb was especially tasty, as it was well cooked and well presented. It appeared to have been very well marinated and this contributed to the overall success of the piece. All the souvlaki pieces had great texture and exquisite taste.

The overall platter was accompanied by some Greek bread, which complimented the meats well. On its own, the bread was excellent, but dipping the bread into the juices from the meat platter made for a stunning combination. The choice to offer a traditional non-Greek dish such as French fries to accompany the platter could have been thought to be unusual, but the waitress explained that souvlaki in Greece is often served with fried potatoes.

The Greek salad was of the traditional type and fit perfectly with the overall meal. The Greek salad effectively employed feta cheese and fresh salad leaves to provide a refreshing salad that once again fit perfectly with the souvlaki platter. Certainly, traditional combinations of food can always be considered good, as they have been tested and developed by centuries of culinary labor. Nor did the wine hurt, as all aspects of the meal perfectly complemented each other.

Certainly, the review of restaurants and food is always a subjective task, as tastes between people obviously vary. Nevertheless, it would be difficult to find fault with the dinner that was offered at Apollo’s. The souvlaki meats were superbly cooked, and the salad, French fries, bread and wine completed the meal perfectly.

Our meal made a compelling argument for the merits of traditional cooking, as the reliance on old recipes and combinations of food at Apollo’s generated the most culinary satisfaction possible.