Kostas Cafe Greek Restaurant (Dallas, Texas): Reviews


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	*Dallas Morning News* by Waltrina Stovall
	Good restaurants, like good wine, improve with age. And Kostas Cafe on Greenville, which opened almost four years ago, is now better in every way.
	The decor of the small Greek restaurant is brighter and dressier, with vivid blue and white table linens. Since the removal of a divider, the room also looks more spacious - though some tables are so close, a pita sandwich would have to turn sideways to pass between them. An expanded menu of Greek fare is bolstered by daily specials. At lunch these specials - which like all entrees, come with soup or salad, a vegetable and rice - are unusually good buys. Leg of Lamb ($5.95) was sliced from the bone and heaped on a plate with rice and Greek green beans cooked with tomato and onion. The fat-edged meat was moist and tender. Another daily special, Chicken Taverna ($4.95), seemed and even better buy: The huge chicken halves going to nearby tables were marinated and baked to a golden brown turn. Mousaka ($5.95 on the lunch menu) was a huge wedge of ground meat and fruity eggplant baked under an airy layer of bechamel and topped with tomato sauce. it came with green beans and potatoes sauteed with onions in olive oil. A gyro sandwich ($3.95) was a warm pita pocket folded around slices of the spicy meat, onion, tomato and tzatziki, a delicious sauce of yogurt and shredded cucumber. The spanakopita appetizer ($2.95), a large triangle of buttery, flaky phyllo stuffed with a spinach-feta mixture could have served as an entree. Desserts include rum cake ($2.50), feather-light white layer cake filled with rum-orange glaze, iced with fluffy frosting and topped with mandarin oranges. The plain, sour cream-topped cheesecake ($2.50) has become so well known - justifiably - that the woman who makes it has started a cheesecake business. Service was friendly and fast, though the cafe was packed with business people, many obviously lunch-time regulars. I look forward to future visits: If Kostas holds its present course, it can only keep getting better.

	Kostas Cafe ~ Best Greek Cuisine D Magazine February 1990
	Viewed from the street, Kostas Cafe looks perfectly ordinary. Inside, though, it is as fresh and pretty as a little Greek villa, all done up in the clean blue and white of that country's flag, with plants on pedestals and tables nicely clothed. Clearly, it attracts a sizable lunch crowd - and small wonder, if my own lunch visit was typical. The Greek salad that came with the day's under-six-dollar special was chilled joy, crisp lettuce and ripe tomato generously graced with feta and tangy black olives in a sunny lemon-based dressing. The special itself was a mammoth joint of lamb shoulder, roasted to fork-tenderness and served on an ample bed of orzo, that marvelous little pasta that looks like larger-than-life rice. My dessert, a rum cake made in house, was hardly Greek, but impressive nonetheless, a triple layer affair lavished with golden fruit filling and airy white frosting.

	Grecian Formula A Sure Cure For Diner's Winter Doldrums Ft. Worth Star Telegram ~ February 15, 1991 by June Naylor
	Nothing enlivens a gloomy winter evening like a trip to a Greek cafe brimming with good spirits. Our recent Saturday visit to Kostas Cafe proved just that. Upon entering this small, tasteful and very busy restaurant, we were greeted by a cherry host and then an exuberant server - which might have been off-putting had they not been obviously sincere. From start to finish, the experience was rewarding to temperament and appetite. Neither the kitchen nor the dining staff allows anyone to go away hungry. A combination of appetizers would be an ample meal for a table of diners, but nobody gets away with that. Unable to make decisions, we had both the tzatziki ($2.50), a cool mixture of cucumbers, sour cream and dill, and taramosalta ($3.50), a tart blend of bread crumbs, lemon juice and olive oil. We savored both of these atop triangles of hot, soft pita bread. We skipped dinner salads and shared horiatiki ($6.95), the original Greek salad that combines chunks of cucumber, tomato, onion, black olives, small blocks of feta and a tart dressing. More than 20 entrees are available, so choosing becomes no less difficult. We finally settled on a combo plate ($11.95). The dish included small portions of dolma, a mild meat-and-rice stuffed grape leaf; spanakopita, a hot serving of creamed spinach and feta cheese between light , tissue-like layers of pastry; broiled scampi; marinated chicken on a skewer; and mousaka, a casserole layering of ground beef, eggplant and bechamel. Our diversion from the typical Greek dishes was the evening's special center-cut lamb ($14.95), tender, perfectly cooked and served with green beans and potatoes baked in olive oil. Another visit is in order so we can try steak and shrimp ($14.95) and grilled chicken breast ($8.95). the lunch menu offers many of the same dishes at reduced prices (entrees $4.95 - $9.95). After such indulgence, we did well to finish our wine. We took home the baklava ($1.75), a warm honey-and -pastry confection, which got an otherwise cold and dreary Sunday off to a sensational start.
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