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Uncle Dave's restaurant in King George offers delicious Greek and Italian dishes
Something different: Veal Parmesan is just one of the flavorful menu options at Uncle Dave's Diner in King George.
LINDA SALISBURY/for THE FREE LANCE-STAR
Visit the Photo Place
by Linda Salisbury
for the free lance-star
Uncle Dave's "Something Different" Diner in King George offers home cooking with a twist: The family-owned eatery features homemade food at reasonable prices.
With the variety of Greek, Italian and American dishes, diners are offered not just blue-plate specials, but red, white and blue plates!
Located near Fort A.P. Hill in King George, the hardworking family opens its restaurant doors at 6:30 a.m. and closes them at 10 p.m., seven days a week. That's long days and lots of meals to prepare from a menu that includes charbroiled steaks, chops, seafood, a number of children's meals, subs and sandwiches.
At a reader's recommendation, My Dining Partner and I stopped by in the late afternoon, even before the early birds arrived for dinner.
We started with the extensive appetizer list. MDP picked the saganaki ($7.25), which turned out to be delightful fried, tangy feta-cheese cubes and pita bread. The bite-size cubes were hot and creamy.
I ordered one of my favorite Greek foods, spanakopita or spinach pie ($5.25). Instead of the typical slice of pie, Uncle Dave served four stuffed wedges of phyllo crust. Hot and delicious!
MDP and I decided to split our entrees into Italian and Greek choices. He ordered the special of the day, veal Parmesan ($12.99). With the hearty portion of veal and spaghetti came the salad bar and a bean soup, plus garlic bread topped with Parmesan cheese.
He liked the soup, and the plentiful Kalamata olives at the salad bar. His veal was good and the spaghetti was fresh and hot, but the tomato sauce lacked character.
I decided to order the roast leg of lamb ($13.95), which was served with a baked potato, mint jelly, the salad bar and soup. Lamb is always a favorite, but these slices, while well flavored, were chewy. The salad bar's potato salad, garbanzo salad and coleslaw, were good accompaniments.
The owner's wife told us that she made both the baklava ($3.25) and nut roll ($3.25). The latter, she said, is a variation of the baklava recipe, except the ingredients of honey, nuts and layers of phyllo are rolled up and accented with chocolate.
We decided to try both, and were delighted with the combination of wholesome sweetness and crunchy nuts.
Alas, their Greek dishes won't be at the Greek festival in Fredericksburg because Uncle Dave and his family are too busy in the kitchen of their own restaurant. It's hard to beat those Greek appetizers and desserts!
Linda Salisbury is the author of an award-winning adventure series for kids.