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Below is an excerpt from a review from The Sacramento Bee.

Greece Is The Word
From moussaka to ... pizza, Davis' Symposium offers a perfect forum

The Sacramento Bee
Friday, Oct 25, 2002
By Allen Pierleoni

...

My Greek American buddy Dino has long held that the Symposium in Davis has hands-down the best lamb chops in the area. "They're like lollipops -- with the pink meat at one end and the bone at the other. They melt in your mouth," he has often reminded us.

So my lunch pal Steve and I headed west on an Olympian mission: to order as many lamb chops as possible and devour them all. Too bad for Dino that he was nowhere to be found.

Slight detour. To our disappointment, the chops turned out to be a dinner item.

But we did find a long list of Greek-accented lunchtime dishes, such as baked moussaka (a lasagna like construction of roasted eggplant, ground beef and parmesan sauce); gyro sandwich, (seasoned ground beef in a pita pocket with tomatoes, onions and feta cheese); and soutzoukakia (meatballs over rice). A couple of intriguing items we saved for another visit were Minerva's Choice (shrimp, cheese and garlic baked open-face on homemade bread) and shrimp casserole (shrimp baked in beer-cheese sauce).

(Aside: Minerva was the Roman name of the Greek goddess Athena, and she helped Heracles in his quests. Shouldn't the dish be named "Athena's Choice"?)

Also on the menu are 23 kinds of pizza, from plain cheese to the Paros Island Special (grilled chicken, feta and mozzeralla cheeses, green onions and artichoke hearts).

Did I say Pizza? And ... and ... spaghetti?

Well, yes. But be assured by co-owner/head cook Contilo Pandeleon, who runs the Symposium with her husband, Niko, and their son, Yianni, that everything's under control.

"We used to make pizzas in Greece with feta cheese and olive oil," Pandeleon said. "Pizza is more Mediterranean than it is Italian. And spaghetti is a very popular meal in Greece."

Um, what about the French Onion soup?

"That is something I learned in Montreal, where it was very popular. I put it on the menu because a lot of people like it. It's not Greek, but it's very good," she explained.

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