ciao! reviews
George and Vicky Papaioannou
retired to their homeland, selling
the business to Paulina Jojnowicz,
a staffer who worked with the
family for the last 14 years. Along
with her husband Dave, Paulina
is carrying on the beloved spot’s
traditions and commitment to
fresh and vibrant Mediterranean
flavours.
Inside, alabaster columns
and powder-blue terracotta tiles
evoke the kinds of Aegean coastal
surroundings portrayed in the
paintings that adorn the walls.
The quiet strumming of acous-
tic guitar adds to the ambience,
mingling with boisterous dinner
conversation and the bustling clat-
ter exuding from the kitchen—all
a perfect backdrop to the authentic
array of mezes, soups, salads and
meats.
Start with freshly-made dips,
like salty and creamy taramasalata
and zesty garlic tzatziki, ready to
be eagerly scooped up with chewy
pita triangles brushed with oil and
aromatic oregano.
The tyropita is a true knockout
with buttery flaky layers of filo
perfectly enveloping gooey feta.
Spanakopita bursts with spinach
and cheese, a delightful contrast
between creamy and crispy.
Soup and salads embody the
cuisine’s devotion to freshness and
colour. Earthy cabbage and carrots
add vibrant crunch to the lettuce,
tomato and cucumber combo of
Greek salad. The Avgolemono
soup is a refreshing precursor, with
slivers of chicken and voluptuous
amounts of rice intermingling in
spoonfuls of zingy lemon broth.
Seafood, the bounty of the
isles, reigns on the menu and on
the table. Succulent crispy-coated
prawns are punched up with tangy
cocktail sauce, and bouncy rings of
lightly breaded calamari accom-
panied by tzatziki conjure up the
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sensation of lounging sea-side.
Representative of Greece’s more
inland regions, classic dishes of
lamb and chicken are prominently
featured. A light herby seasoning
bolsters lamb chops’ natural juici-
ness. Generous skewers of chicken
souvlaki coated in a rich array of
fresh spices are moist and extremely
tender.
After the dishes are cleared away,
trays laden with freshly-made
tortes, pies and cheesecakes pro-
cured from Dolce Bake Shop entice
diners to submit to that final sweet
craving. The toasted aroma of the
house-made crème brûlée hints at
the pleasures awaiting below its
caramelized coating.
It is clear in the execution of
every dish that Tuxedo Village con-
tinues to serve the community with
passion, pride and a whole lot of
familial love.
Tuxedo Village Restaurant is
open Mon-Sat 11 am-9 pm.
Winning Fans With
Diner Hits
since 1986
RE IT
SIGNATU ND UNDER!!
A
pm
ALL $13
3 pm - 5
Monday
- Friday
THEY’RE all
wood smoked low & slow for
the real Southern taste of BBQ.
Lovey’s BBQ
1-208 Marion St.
204-233-7427
loveysbbq.ca
Open Lunch and Dinner
WINNIPEG’S #1 BBQ DESTINATION
30
ciao! / apr/may / two thousand nineteen
660 Osborne St.
(204) 475-4250
oakwoodcafe.ca
=PM 8IS_WWL
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• Eggs Benedict • Burgers
• Clubhouse Sandwiches
• Hot Turkey &
Beef Sandwiches
43 Sherbrook St. 204-774-0818