For years, Papapavlo’s was known as the great little bistro on
Pacific Avenue in Stockton.
And while it’s still famous for its Mediterranean pasta and
seafood, the new Papapavlo’s is in a beautiful new building, has
even more menu options and offers a fine-dining experience for both
adults and children.
Located in the corner of Lincoln Center, Papapavlo’s
Mediterranean Bistro and Wine Bar stands out with its light,
sandcolored walls and outdoor fountain. At this popular eatery,
there is hardly a time that the awning-covered, outdoor terrace is
not filled with customers.
Inside, the kitchen is partially open along two walls, allowing
customers to see the chefs preparing gyros pizza, crab cakes and
lamb medallions with wild mushroom bordelaise sauce. Along the back
wall, customers sit and taste local wines. The four banquet rooms
are hidden and intimate. In the dining room, waitstaff present each
table with baskets of warm pita bread and the extensive lists of
wines.
Jennifer and Andy Pappas is the couple behind the success
Papapavlo’s is today. They are proving that business, marriage and
children can work together. In 1989, Andy Pappas opened the
restaurant using all of his family recipes. Today, he and Jennifer
manage the restaurant when they’re not raising their three young
children.
While the restaurant is a great place for banquets or intimate
evenings, Jennifer Pappas says it’s also a place where families are
welcome. Though most would classify the restaurant as fine dining,
she wants everyone to feel at home, whether they’re dressed up or
comfortable in jeans.
A Mediterranean bistro, Papapavlo’s offers numerous types of
dishes, from unique appetizers, decorated salads, pastas, steaks,
sandwiches and Greek desserts.
What:
Papapavlo’s Mediterranean Bistro and Wine Bar.
Where: 501 N. Lincoln Center in Stockton
Hours: 11 a.m.-9 p.m. Monday through Thursday, 11
a.m.-10 p.m. Friday and Saturday, 11 a.m.-8:30 p.m. Sunday.
Information: 477-6133, www.Papapavlos.com.
Jennifer Pappas’ favorite dishes are the Macadamia nut crusted
halibut and the marinated and grilled artichokes.
Overall, she says the menu is very healthy. Noting is fried,
only charbroiled.
It’s also unlike most restaurants in the area.
The list of appetizers is vast – and unique. The Saganaki
“Flaming Cheese” is known as a mouthwatering imported Kasseri
Cheese flamed with ouzo and served with warm pita bread. The
stuffed grape leaves include four marinated grape leaves filled
with a savory blend of ground beef, rice, onions and topped with
lemon egg sauce. Spanakopita is a popular appetizer – squares of a
traditional spinach casserole baked with Feta cheese, eggs and
onions in crispy Filo. Some other appetizers include an olive and
cheese plate, mushroom pitas, humus, shrimp cocktail, bruschetta,
crab cakes, calamari, grilled artichokes and a vegetable
platter.
Jennifer Pappas talks
about owning Papapavlo’s restaurant with her husband. (Brian
Feulner/News-Sentinel)
Salads are both colorful and flavorful. Most entrees are served
with the Greek salad, but you can get it by itself. The Horiatiki
Salata (or Village Salad) is a salad without lettuce: garden fresh
tomatoes, cucumbers, bell peppers, red onion, artichoke hearts,
Kalamata olives, Greek peppers and Feta cheese. There is also the
bay shrimp salad, gyros salad, chicken salad and chopped chicken
salad (chopped finely to maximize flavor).
There are also casseroles and gourmet pizzas. But pastas are
customer favorites.
One of the most popular pastas is the Mediterranean chicken
pasta: A grilled breast of chicken tossed with linguine, pesto, sun
dried tomatoes, mushrooms, olives, garlic and then topped with
Parmesan cheese. The seafood pasta is a medley of bay shrimp, jumbo
gulf prawns and sea scallops tossed with white wine, garlic, fresh
herbs and a touch of cream. The other favorite is chicken pomodoro:
chicken breast served over angel hair pasta and tossed with fresh
roma tomatoes, basil, garlic, olive oil and roasted pine nuts.
Pork tenderloin medallions
in a mild pepper plum sauce are available at Papapavlo’s in
Stockton. (Brian Feulner/News-Sentinel)
Each of the entrees are served with Greek dinner salad, seasoned
vegetables, rice pilaf and pita bread. The pork tenderloin
medallions is a popular dish of grilled pork tenderloin served with
mild pepper plum sauce and baby red mashed potatoes.
The beef brochette is marinated and trimmed from choice prime
sirloin, marinated and charbroiled with onions and bell peppers.
The filet mignon is a tender, 7 ounce steak, charbroiled and topped
with a wild mushroom Merlot demi glaze. The seafood lover might
enjoy the jumbo gulf prawns flavored in white wine, lemon and olive
oil and the grilled with bell peppers and onions.
While there are the ever popular desserts, Papapavlo’s offers
Greek desserts that have a Pappas family spin on them. Don’t leave
home without trying baklava, the most famous dessert of all: a
special recipe of finely chopped walnuts, almonds, honey, cinnamon
and buttery filo pastry. Also, be tempted with baklava cheesecake
and chocolate baklava. There are also several Greek cookies,
including koulourakia, paximathia and kourabithes, each made the
Pappas way.