Rural Missouri - July 2012 - (Page 16)

O U T O F T H E W A Y E A T S M give you 10,” he says. “I always give you something extra.” No Greek restaurant is complete without gyros, the nation’s famous ost people relish their sandwich. Tom offers these as a days off. Not Tom and sliced beef sandwich served with Bessie Haldoupis. When French fries or as a dinner. For the their restaurant is closed, latter, pita bread is served on the they long for the company of the side so diners can put it together regulars who patronize their Greek however they want. Either way, the restaurant, Papouli’s. treat comes with tzatziki sauce, let“It is very boring those days off,” tuce and onions. Bessie laments. “It is so much fun to Of course, the restaurant offers see all those faces, to talk to them. It’s Greek desserts, including the welllike you see your family again, your known baklava, which is made brothers, sisters, cousins. When we from scratch. Baklava is a pastry stay home, it is not the same.” made from flaky phyllo dough, For 27 years, Tom and Bessie have English walnuts, cinnamon and lots served of butter. It’s finished with a honey customers and sugar syrup. at this litRegulars also love the galactotle eatery boureko, a custard dessert between just outJoin editor Jim McCarty phyllo layers and topped with a side Reeds on his visit to Papouli’s in brandy-flavored syrup. Spring the online edition at With dessert, coffee lovers the same should opt for the Greek coffee. “It way Greek will keep you up for sure if you are families have enjoyed meals for centired,” Bessie says. “It’s a very strong turies. coffee. A doctor a long time ago, he “Food for Greeks is an art,” Bessie told me one cup of Greek coffee is says. “I remember my grandmother equal to almost 10 to 12 American and mother, they cooked sevencups. Because we make a big one, course meals. We ate, we drank lots we don’t use those little cups like of homemade wine growing up. It the Greeks make it.” was fun, very much fun.” Bessie and Tom Haldoupis show off some of the traditional Greek foods they serve. Tom makes the coffee from a Guests at Papouli’s, which is Greek grind so fine it resembles cocoa. He for grandfather, say the same about puts water in a pan and heats it, the little restaurant in the bright blue adds a spoonful of sugar, then two house. Besides enjoying the finest heaping scoops of coffee. When the Greek and American cuisine, they get mixture boils, he removes it from to join in a joyful “Opa!” with their the heat and pours it into a cup, hosts, whose real names are Basiliki warning patrons it’s extremely hot. and Athanasios. Those not ready to sample the Often, meals at Papouli’s begin Greek fare shouldn’t fret: There’s with the saganaki, a cheese flambé plenty of American traditions on that starts with a breaded and grilled the menu as well. slice of kasseri cheese that is doused The shrimp scampi, for example, receives Roma tomatoes and onions. The vegetables are with brandy and set aflame tableside. Appetizrave reviews. “First of all, it’s a pretty good sized seasoned and grilled until they are partially carers — which include spanakopita (feta cheese and shrimp,” Bessie says of the dish. “We use fresh melized, then skewered and served on a bed of spinach pie), dolmades (grape leaves stuffed with garlic, and we cook them in it. If you like garlic, rice pilaf. meat and rice) and tzatziki and pita (cucumberthe shrimp scampi will be the best you have ever Extra-large portions are the rule at Papouli’s, yogurt dip and flat bread) — are so large they had, honest to goodness it is.” Tom says. “If you ask for an 8-ounce steak, we would qualify as entrées at other restaurants. Tom makes an amazing prime “Even if they are not adventurous, rib, hand cutting the roast after it there is a lot of Greek food they can slow cooks in the oven. try,” Bessie says. “The spices we use, Papouli’s Another wonderful entrée is they are not hot spices. I believe it is Papouli’s baked chicken. “They comfort food.” Specialties: Greek cuisine, including have to call us before noon for Many newcomers start with a gyros, dolmades and souvlaki. the evening meal so we are able to Greek combination plate. On this, Reeds prepare it and season it and cook you will find mousaka, a casserole Spring : Price: Appetizers from $2.99 to $8.99; it,” Bessie says. “We make it with with potatoes, eggplant, ground meat • entrées from $9.99 to $29.99. Cash, olive oil, lemon juice, oregano, salt and cheese. There’s pastichio, anothchecks, Visa and Mastercard accepted. and pepper. Then we cook it slow er casserole that substitutes macafor 4-1/2 hours. We do a smoked roni noodles for the potatoes and chicken, too.” eggplant. The combo also includes Details: Open Thursday and Friday from 3 to 8:30 p.m.; SatShould the restaurant be full, the popular dolmades, which have urday from 3 to 9:30 p.m.; and Sunday from 11 a.m. to 8:30 you could experience a wait, but a tangy taste accented with freshly p.m. Seats 120. Private room available. No smoking. ReservaBessie has that covered. She serves a squeezed lemon juice. tions encouraged. generous margarita, Greek wine and Another popular item is the soubeer and just about any cocktail. vlaki, which is a shish kabob. While Directions: From Highway 13 at the Reeds Spring Junction, After so many years, Tom and most restaurants make their kabobs take State Highway 248 toward Reeds Spring about 1 mile. Bessie must be doing something with small chunks of meat and vegright. “They will have an experietables, at Papouli’s the dish is made Contact: 417-272-8243 ence and they will love it, I am with huge chunks of filet mignon, pretty sure of that,” Bessie says. along with whole green peppers, by Jim McCarty Papouli’s Come to this Greek restaurant once and you’re part of the family 16 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - July 2012

Rural Missouri - July 2012
A peach of a place
Quilting for a cause
Corralling the faithful
Out of the Way Eats
Platte City’s jewel
Reeling in the competition
Hearth and Home
News Briefs
Rita & Little Ollie
Around Missouri

Rural Missouri - July 2012