Why: Battle Ground may not be the first place one searches for authentic Greek food, but if that is what you crave, you will find it at George’s Molon Lave in Battle Ground Village. The restaurant is owned and operated by George Vlachos, who has prepared a lunch and dinner menu full of home-grown, Greek recipes in his family’s tradition.
What I tried: To start, my dining companion and I decided on the steak strips with avgolemono sauce and the saganaki, which is a Greek kefalotyri cheese dish served flaming and extinguished table-side with the squeeze of a fresh lemon. I also had lentil soup and dolmathes, and my dining companion settled on the filet mignon and a greek salad.
The steak strips were served atop a romaine lettuce leaf and topped with the perfect amount of the egg yolk and lemon sauce to bring that touch of tangy goodness to the steak. The steak was appetizingly tender and juicy. The cheese appetizer reminded me of extra springy, salty mozzarella, but as it cooled it became too tough to cut with a knife. Kefalotyri is a hard cheese, so keep this in mind if you are considering ordering it and you have dental work that may be compromised.
I really enjoyed the lentil soup, which consisted of more whole, soft lentils than a pureed version. My dining companion was impressed with the salad, which combined crispy, fresh romaine lettuce, cucumbers, tomatoes, red onions and feta cheese drenched in a Greek seasoned balsamic and oil dressing.
Dining Out review: George’s Molon Lave
Hours: 11:30 a.m. to 9 p.m. Tuesday through Saturday. 2 to 7 p.m. on Sunday.
Where: 1417 S.E. Rasmussen Blvd., Battle Ground.
More information: 360-687-7770 or www.georgesmolonlave.com
Health score: George’s Molon Lave has received a pre-opening inspection, for which a score is not available, and is scheduled for a routine inspection in the near future. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
The dolmathes were among the best I have had. They were about thumb-size, and the grape leaves were neatly wrapped around each firmly packed mixture of finely ground beef, rice and herbs. These were topped with the avgolemono sauce, which complemented their delicious flavor.
My dining companion’s entree included three basic asparagus spears and Greek lemon potatoes, which were prepared as wedges and cooked to a soft, creamy finish. The filet is marinated in olive oil, fresh lemon and Greek spices. The filet was not as dense as my dining companion expected, though he said it was succulent, very tender and nonetheless satisfying.
Overall our meal items were expertly prepared and plated, and tasty, with a fair amount of lemon influence. I will definitely return to try other menu items.
Atmosphere: Blue and white walls and colorfully topped tables created a cheerful palette that looked right at home in the end corner space of Battle Ground Village. Homey decorative elements added a touch of Mediterranean influence. Seating consists of small, modest tables with chairs that may be reconfigured for dining parties larger than two. Attractive pendant lights provide a warm glow for evening dining.
Menu highlights beyond what I tried: Three different dips may be ordered to accompany the warm, pre-meal pita bread: tzatziki, hummus and feta. A standard burger and a cheese burger are on the menu. Both are served with diner’s choice of Greek fries or a Greek salad. Seafood dishes include calamari, halibut, shrimp and salmon. Broiler options include lamb, chicken and beef. Seafood and broiler dishes include a Greek salad or soup, Greek lemon potatoes or homemade Greek fries and asparagus. Greek specialties include moussaka, which is made with layers of baked eggplant, zucchini, herbs and potatoes. There is also a lamb gyro and chicken gyro plate. Vegetarian options include a veggie gyro, spanakopita (spinach and feta cheese baked in a film pastry) and briami (baked vegetables with special seasonings).
Other observations: I found the portion sizes very reasonable. Do not expect to eat on the cheap; prices reflect quality and authenticity. The service was friendly and polite. It took a while for the waitress to take our order, but after that the pace became more predictable. The atmosphere is quaint, and there is live music to accompany dining. My dining companion and I both agreed that the music complemented the dining experience, but it was a tad loud for the size of the space.
Cost: Appetizers cost $7 to $15. Salads are $9 and $10, and you may add grilled chicken or gyro meat for an additional $4. Burgers are $9 and $10. Seafood dishes cost $14 to $20. Broiler options cost $15 to $40, and specialty dishes are $8 to $18 with vegetarian options from $8 to $10.
