9190 Leduc (Suite 210)
Bus: RTL 14, 35, 39, 135
Visit: August 4, 2013
Quartier Dix30 has become the cornerstone of the city of Brossard. In that area of town, you can find nearly anything and everything. That is more than true when it comes to the world of eating. As of three months ago, you couldn’t quite find any quality Greek food. That has now changed since there is a place that is known as Skara.
It was a random Sunday afternoon when I called fellow eater, Steakman, to confirm our plans for the upcoming week. He let me know that he had no real food in his place and he wanted to go out to eat. Me, never turning down a good eating opportunity, was more than happy to oblige him. He suggested a place that I never heard of before and I live in the city of Brossard. Apparently, he was watching Greek television and saw a commercial for Skara and it appealed to him. So, we just had to check it out.
Now, a weekend at Dix30 isn’t the easiest for traffic. I’ve been in the area many times where you weren’t moving just because of the massive amount of cars that are present on any given day. Also, the area that is known as Dix30 is getting to be quite expansive. If you don’t know where you’re going, be prepared to drive around for a while.
That’s exactly what happened. Since Skara isn’t quite on a map just yet, all we had was an address. We drove around the area for a good half an hour looking for this place. It wasn’t until we went into a secluded area that we arrived to our destination. Even when you manage to park your car and walk to the place, you have to be aware that getting there still isn’t quite easy. You have to climb up this staircase, which looks like an area where you shouldn’t be, just to get to the front of the restaurant.
Skara is still relatively new on the Dix30 scene. I relied on Steakman to relay to me the information from the commercial he saw. Apparently, this Greek fine dining establishment is known for their large fish selection. It didn’t take me long to find a menu online and I could see exactly what he was talking about.
When we finally arrived into the restaurant, we noticed that it was a typical Sunday crowd, which means it wasn’t too busy. There wasn’t anyone at the door to greet us. It was up to one of two servers to take us to our table. This individual didn’t look too thrilled or happy to be there.
The room was about half full. It’s a very nice place and there was a lot of thought put into its design. Steakman noted that there was an outdoor portion. That looked like a stunning option for a beautiful day. Unfortunately, this particular Sunday was more gray than anything else. As we progressed through the meal, a few more tables entered, but nothing that filled things up.
When it comes to our server, at first, I wasn’t too impressed. Things were a little slow and it took a while to move forward with our meal. Then again, when you’re one of two people working the floor, it isn’t that easy to get around to everyone. As the night progressed, things picked up and we were a lot happier with our service. Wouldn’t you know it, Steakman found out that our server was Greek just like him. That particular fact helped things move a whole lot more smoothly.
Normally, I wouldn’t give much attention to bread, but there were a few things that I haven’t seen before that need to be mentioned.
When the bread came down, there were two dishes that came with it. As you can see here, it takes a moment to identify what you were getting.
These little pellets are pieces of butter. Over the last 4 years, I’ve seen my fair share of butter. This has got to be one of the more unique presentations I’ve ever seen to the point where I didn’t think it was butter at first.
Finally, there was this purplish colored paste that Steakman identified as olives. I actually took some and applied it to my bread. I found the results of that application one that I would have never thought would work for me. I really liked it.
For our appetizers, we went for two different dishes. The first one was spanakopita. Now, spanakopita is more or less a spinach pie. Now, Skara’s interpretation of the pie was to add cheese to it. I think it’s the first time that I would have this combination in the pie.
The outer crust of the pie was nice and flaky. It made sure to keep everything in without losing much of anything. What really worked nicely was the combination of spinach and cheese. On their own, they’re two solid elements, but together, it’s a whole different taste that works really well.
Steakman also opted to bring in one of his favorites and something he knows a lot about, tzatziki. When they placed the dish on the table, he noticed that it was a tad bit oily. He was kind of souring on the whole thing, but changed his mind once he tasted it.
This was Steakman’s side dish and he offered some to me just so that I could try it. It wasn’t half bad and it was on par with all the other Greek rice I’ve had in the past.
Steakman’s main dish was chicken marinated in lemon, garlic, and rosemary. Just like with the rice, I got to try some and I was quite pleased with it. The chicken just melted in your mouth. For chicken, you can’t ask for more than that.
For my side dish, I chose the Greek fries mostly because it was the most appealing of the bunch. I didn’t know it yet, but I was going to get a nice surprise. Once I chose my side, the server announced that they came with feta crumbles. Right there and then, I knew that things were looking up.
The fries themselves weren’t anything out of the ordinary. Come to think of it, neither was the inclusion of the feta crumbles. I think it was just cool to have the two together. The only thing I wanted to note was the fact that this portion of feta was a little warm and didn’t really give off that bang that I was looking for.
For my main dish, I ordered lobster tails. Now, before making my picks, I was debating whether or not to get a shrimp platter or a rib steak. Our server, when things got started, went over the daily specials and the lobster tails just sprung out at me. So, for the first time ever in my life, I ordered what was on special.
The lobster tail was quite interesting. The kitchen took the meat out of the shell for you and placed it on top of the shell. With a good helping of liquid butter, you had to cut up this piece of lobster meat and have at it. For what it was worth, it was very good lobster. The only thing I was thinking was that there wasn’t very much of it.
For its short time at Dix30, Skara has a good and short menu. What we tried that night was mostly on point and definitely worth another visit. It is really nice to see a Greek restaurant in Brossard that isn’t fast food and one that you can be proud to go to.