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  • I was tempted to visit Mike's by the "Best Lamb Shank in Town" sign outside their front door. Unfortunately, the first time my husband and I visited the restaurant, they were out of lamb! Still, we stayed and leaned on the advice of our overly helpful but well meaning waiter. He recommended the Saganaki (Greek kefalograviera Cheese dipped in a very light batter baked in Butter and flamed with Ouzo) which was served with pita bread and was absolutely delicious and the perfect start to the meal. We shared a delicious Greek Salad while waiting for our entrees and had time to take in the dining area. It was close to closing time, but the strip mall appearance from the outside simply didn't do the interior justice. The restaurant feels authentically to be a mix of Greek/Italian cuisine and culture. For the duration of the meal, I forgot that I was sitting in a strip mall in the NW valley. For our entrees, my husband had the Baked Sea-Food Shells ($14.99 Fresh pasta shells filled with ricotta, feta, mizithra fontina topped with shrimps, bay scallops, fresh basil and baked with marinara and mozzarella) and was very impressed with the entire dish. I chose Veal Marsalla ($14.99 made with portobello, shiitake, porcini and cremini mushrooms in a homemade roasted veal broth with sweet Marsalla wine) after a recommendation from the waiter. As a side note, I was happy and pleasantly surprised with the option of substituting the pasta for vegetables. The veal piece was very thin and a tad overcooked, but the marsalla sauce was complex and filled with the flavors of herbs and mushrooms. We ended the meal with the Homemade Chocolate dipped Cannoli (Crisp shells filled with our sweet Ricotta cheese and topped with raspberry and chocolate syrup). They were a bit too frozen to eat right away, but one bit satisfied my sweet tooth for the night. Overall, A- for effort and ambiance! We have since been back again to Mike's to try the lamb shank, so stay tuned for that review.
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