THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, April 13, 1995 TAG: 9504110065
SECTION: FLAVOR PAGE: F6 EDITION: FINAL
COLUMN: A LA CARTE
SOURCE: Donna Reiss
LENGTH: Medium: 97 lines
AZAR'S NATURAL FOODS in Virginia Beach has a new location, 108 Prescott Ave., just off Bonney Road.
The tiny carry-out counter and Mediterranean market formerly on Southern Boulevard has expanded its selection of international groceries, while adding cafe seating for about 40.
Along with herbs, spices, legumes, fresh vegetables, and imported canned and packaged goods, Azar's offers nitrite- and phosphate-free cold cuts, organic vegetables, European beers and wine.
``Very plain but tasteful,'' George Azar says of his decor and dishes, which emphasize healthful low-fat variations of Middle Eastern favorites. The Nada Burger, for example, is a falafel bean-and-vegetable patty that's baked instead of fried, rolled in a pita bread, and moistened with a tahini (sesame paste) dressing.
The menu also features vegetarian sandwiches and platters; herb-crusted pizzas; deli sandwiches; tabbouleh, a cracked-wheat salad; ; hummus, a mashed chickpea spread; and more..
Call 486-7778 for information and takeout orders, or fax Azar's at 486-2034. East Coast California
At the new California Cafe, 313 Laskin Road in Virginia Beach, ``Italian'' is the menu's subhead.
The Mediterranean influence appears in the mozzarella salad, the pizzas with fresh tomatoes, and the pasta with sauce Bolognese.
But West Coast eclecticism shows up in combinations like pecan-encrusted snapper with grapefruit sauce and blackened tuna quesadilla, under the supervision of chef Scott Bernheisel.
``Everything is made to order,'' Bernheisel says. And everything on the menu is under $10.
We were eager to sample the grilled Caesar salad, which turned out to be a head of heart of romaine lettuce warmed until slightly wilted and topped with roasted peppers, grated cheese, roasted garlic, and a zigzag of tangy dressing - a different treat much to our liking.
Blackened salmon with a touch of tequila lime sauce was fine, accompanied by a selection of lightly sauteed vegetables and lightly oiled angel hair. A small filet of beef with several fried oysters and a touch of wine cream sauce also was good, like the salmon sprinkled with crisply fried vegetable threads. Soft sesame bread baked on site came with butter, herbed olive oil and over-roasted garlic bulbs.
The restaurant also features an enormous open kitchen; a long black bar; a spacious dining area with chic black furnishings; and teal carpet, framed prints and large framed mirrors.
The new North Beach Club next door offers dancing into the wee hours at the former site of Pascal's. Call California Cafe at 422-5588. For the birds
Colorful birds abound at Parrot Heads Miami Steak House, 3656 Shore Drive in Virginia Beach, where Jerry Edwards and son Shea have taken over the site of Positive Vibes.
Although they've maintained the tropical mood with a grass and bamboo dining area and ceramic parrots, they have substituted a stateside-style menu with a few nods to the islands, such as jerk chicken and coconut shrimp.
Shea says he's a Parrot Head, following Jimmy Buffet's concerts and playing Buffet's music at the restaurant. A festive atmosphere is emphasized by an extensive appetizer listing with barbecued bacon-wrapped shrimp, roasted garlic with goat cheese, and parrot wings (really chicken) with lime-sesame sauce.
The house specialty Delmonico, dubbed the Miami steak, came from the Miami of the mind; it's stuffed with shrimp, mushrooms and spinach and then topped with roasted garlic and peppers and goat cheese.
Four other steaks come in two sizes each and are topped with crisp onion rings. Dinners include salad and a choice of vegetable; steak prices include house beer or house wine. Call 460-8520. Quick bites
Tom Jones has left Mahi-Mah's and rejoined the chef's staff at Gus' Mariner, 5603 Atlantic Ave. in Virginia Beach (425-5699), where he's working with executive chef Tom Evaldi. . . . At the Tradewinds Restaurant in the Virginia Beach Resort and Conference Center, Michael Riddlehoover has been promoted to executive chef, and Jeffrey Schacchi has returned to the hotel as executive sous chef after having served as sous chef at the Princess Anne Country Club. . . . Wilma's Chili Parlor, 3910 Colley Ave., closed this month; owners Mike Cavish and Anne Ribar are redecorating to accommodate their popular Fellini's, which will leave its 21st Street location and open there in May with 130 seats. Ribar says the decor will be Fellini's familiar brick, wood and fireplaces; the menu will be the same basic selection plus specialty items. Wilma Stocks says she'll let us know soon where she'll be cooking. MEMO: Send restaurant news, along with your name and a daytime phone number,
to a la carte, c/o Flavor, The Virginian-Pilot and The Ledger-Star, 150
W. Brambleton Ave., Norfolk, Va. 23510, or send e-mail to
dreiss(AT)infi.net.
by CNB