by Diane Hudson – Reviewed Feb/Mar 2003
Imagine a good-sized tub of artichoke dip served with crisped bread slices, and beautifully prepared "Irish" mussels, sim- mered in garlic, white wine and herbs accompanied bv homemade French-style bread. Add tasty ginger-herb marinated Tiger shrimp, grilled on a skewer, and you have a truly festive start to a celebration, with plenty of reason to celebrate.
The Good Table is back, after the fire.
Fish Chowder ($2.25/$4), being a staple, beckoned next. Lightly seasoned and gener- ously stocked with fish and scallops, this chowder avoids suffocating creaminess while remaining flavorfiil and not too filling.
Which is good, because one needs to save room for the ample, eclectic home-style entrees to follow. We shared the Mixed Grill ($12) and Psari (fish) Plaki ($11), both of which incorporate traditional Greek cuisine an added bonus to dining at The Good Table. Psari Plaki – fresh haddock baked in a tomato, sweet pepper, onion, olive oil, and herb sauce – is served, as are all dinners here, with a choice of roasted potatoes or rice pilaf, and a big salad, either Greek or standard tossed.
We savored the Greek iceberg lettuce garnished with feta cheese, Kalamata olives, tomatoes, cukes, and crisp veggies. The gor- gonzola dressing added the perfect zestiness.
The Mixed Grill – flame-grilled marinated tips, ribs, and Greek sausage – was downright delightful. The tips were butter-tender, the loukanika sausage heavenly. Seasoned with orange rind and consisting of both lamb and pork, this Greek delicacy is unforgettable.
Our dinners were nicely complemenled by a nice. medium- bodied house wine, a 1998 Hoya de Cadenas ($15/bottle $4/glass) select- ed fromm a nice little list covering the most popular palette pleasers, from a California White Zinfandel ($15)to an Argentinean Malbec ($23).
Another name comes to mind to describe the experience offered by Lisa Kostopoulos and fami- ly, and that is filoxei’lid, Greek for hospital- ity. But then the name The Good Table, atter 16 years of growth and serving happy diners in Gape Elizabeth, connotes that to anyone who has . made the outing. And you don’t have to speak Greek to appreciate that.
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