I love Greek food. Strong, fresh and tangy diary flavors, like feta and sour yogurt, fresh cucumber, olives, tomato, citrus flavors and an array of spices -- from mint to fennel. The words "lively" and "zesty" come to mind, when I think of Greek cuisine. But the food at Pasquale's Place was dull and lifeless. First there was the cold and starchy, 1950's-style plain white bread - complete with a cheap 'butter-like' spread. Then a tabbouleh that was little more than a pile of poorly chopped parsley, and unripe tomatoes, carelessly tossed with a vague sprinkling of Bulgar wheat, and smothered with diluted olive oil and lemon juice The Musaka was so bland and boring that parboiled potato was the dominant flavor. The Gyro was overcooked and as tasteless as cardboard, so dry that even a flood of imitation Tzatziki sauce could not wash it down. Thankfully, the portions were rather small, though sometimes hard find amid all the hoops and hoops of sliced raw onion . To his credit, the cheerful server did his best to liven up a meal that was otherwise Dead On Arrival.
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