Stoa's - a good experience

May 27, 2003

Dear Veggie Friends:

I just ate at Stoa two weeks ago. I was very impressed by what my companion and I were served. The concept for Stoa is to be a "Millenium" type restaurant here in the South Bay. There are new owners running Stoa, however the former owner and chef for Meeks is there as well as the owner of the building who is also a chef.

As a new restaurant they are still training their people and getting their legs. I ask that everyone give them a chance. Its hard enough to run a restaurant, let alone a vegetarian restaurant. And we need more vegetarian restaurants in the world. Let's give constructive support to this place and help it thrive, rather than tear it down. And granted, if a restaurant doesn't give good service or if the food isn't good, then of course don't go. Just because its a vegetarian restaurant doesn't mean they can flake or skimp on service or good taste.

So, as far as my experience, the pate was great, we ordered two appetizers, the wontons and rice paper roll. They tasted fantastic, the sauces were well-crafted and the flavor was great. For our entrees we had a cassoulet and a spinach ravioli dish. Again, the flavors were great and sauce on the ravioli dish was great.

We also had a dessert - a coconut pudding. My friend at first didn't want dessert, then proceeded to help me finish the pudding because it was so good. The presentation was in a baked filo pastry shell, with drizzles of sauce, fruit and a mint leaf.

Rick, one of the chefs, loves mushrooms, and you'll find quite a few mushroom dishes on the menu. This, I believe, is special because you find very few chefs who know how to work with exotic mushrooms, and also because I love mushrooms, and get very tired of eating pasta dishes all the time.

We also had 4 different glasses of wine with our meal. All were well chosen by one of the owners.

Overall, I had a very good experience.

Sincerely,

Gail Francisco