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Restaurants & Bars 3

Gold Coast Grill, Alameda

anli | May 2, 200612:37 PM

My husband and I have beeen slowly sampling restaurants in Alameda for dinner on Friday nights, as it takes less than 15 minutes to get there from Oakland airport. I was curious to try this Greek place, the only one of its type in Alameda, according to the website. It is on the corner of Park and Clement, and there is a parking lot next door. My husband was hoping they offered a mixed grill, like the type we used to get in NY, very meat oriented. He was out of luck, as the menu is actually not very Greek, more Mediterranean. The chef is Peruvian and has worked at some well known spots, like Ondine.

All the entrees start with a soup or salad, so we ordered the spanikopita appetizer (if we had more people, I'd try the Greek sampler which has dolmas, tzatziki and more). My husband is not a big cheese eater, but he does like spinach, so I had to share - it was delicious, a nice square about 4 by 4 inches, filled with fresh tasting spinach, not too buttery phyllo but rich enough, with lightly dressed micro greens. I got a cup of white clam chowder, which was quite tasty, full of clams and small bits of potato in a not floury broth. My husband's green salad was sizeable, but nothing out of the ordinary.

For entrees, my husband ordered the braised lamb shank, which comes with mashed potatoes, while I tried a special of the day, pan grilled petrale sole with a sweet corn, diced tomato and red pepper relish, and a little spinach. The portion sizes were enormous - the lamb shank kept its shape, yet was fall off the bone tender, a knife was really not needed. I only got a little taste, but the sauce was nicely reduced and flavorful, scented with rosemary. My sole came in two pieces, easily half a pound, with a beurre blanc sauce and the relish was well balanced.

We wanted to try dessert, and the waitress suggested the galaktoboureko, which is a classic Greek dessert made with phyllo in the shape of an eggroll, filled with custard, baked and topped with a light honey sauce. It was excellent and I can see why it's their most popular dessert. The crispy ends are the best - if we try it again I'd ask them to brown it a little longer and keep the sauce on the side.

There is a piano player outside the dining room, by the bar who plays pop songs and show tunes. The service is friendly and there seemed to be lots of regulars chatting with the waitresses. So while the Greek theme is not as apparent as at Kokkari, what we tried was very satisfying and I thought it was a good value.


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