{"id":226,"date":"2003-02-01T12:22:02","date_gmt":"2003-02-01T19:22:02","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=226"},"modified":"2010-02-19T12:23:06","modified_gmt":"2010-02-19T19:23:06","slug":"the-good-table","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/the-good-table\/","title":{"rendered":"The Good Table"},"content":{"rendered":"<p>by Diane Hudson &#8211; Reviewed Feb\/Mar 2003<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-150\" style=\"margin: 6px;\" title=\"diningguide\" src=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2009\/05\/diningguide.jpg\" alt=\"diningguide\" width=\"200\" height=\"124\" \/>Imagine a good-sized tub of artichoke dip served with crisped bread slices, and beautifully prepared &amp;quotIrish&amp;quot 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.<\/p>\n<p>The Good Table is back, after the fire.<\/p>\n<p>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.<\/p>\n<p>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 &#8211; fresh haddock baked in a tomato, sweet pepper, onion, olive oil, and herb sauce &#8211; 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.<\/p>\n<p>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.<\/p>\n<p>The Mixed Grill &#8211; flame-grilled marinated tips, ribs, and Greek sausage &#8211; 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.<\/p>\n<p>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).<\/p>\n<p>Another name comes to mind to describe the experience offered by Lisa Kostopoulos and fami- ly, and that is filoxei&#8217;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&#8217;t have to speak Greek to appreciate that.<\/p>\n<p><a onclick=\"return addthis_sendto()\" onmouseover=\"return addthis_open(this, '', '[URL]', '[TITLE]')\" onmouseout=\"addthis_close()\" href=\"http:\/\/www.addthis.com\/bookmark.php?v=250&amp;pub=portmag\"><img loading=\"lazy\" decoding=\"async\" style=\"border:0\" src=\"http:\/\/s7.addthis.com\/static\/btn\/lg-share-en.gif\" alt=\"Bookmark and Share\" width=\"125\" height=\"16\" \/><\/a><script src=\"http:\/\/s7.addthis.com\/js\/250\/addthis_widget.js?pub=portmag\" type=\"text\/javascript\"><\/script><\/p>\n<p><a href=\"http:\/\/www.portlandmonthly.com\/portmag\/about\/contact-us\">send us your comments<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Diane Hudson &#8211; Reviewed Feb\/Mar 2003 Imagine a good-sized tub of artichoke dip served with crisped bread slices, and beautifully prepared &amp;quotIrish&amp;quot 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-226","post","type-post","status-publish","format-standard","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=226"}],"version-history":[{"count":4,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/226\/revisions"}],"predecessor-version":[{"id":1932,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/226\/revisions\/1932"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}