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GoKo Cafe offers East Mediterranean and American Fare

October 01, 2004

Glori Fickling

At GoKo Cafe, menus are posted everywhere, from outside the door to

all over the interior of this casual little storefront respite ...

and with good reason.

The bill of fare for this friendly mom and pop establishment is so

extensive it usually takes novices some time to decide what to order

from among the scads of traditional and international breakfast

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choices, the plethora of sandwiches, salads, snacks and beverages. It

is immediately evident, however, that every item noted promotes a

decidedly healthful approach to eating as promised with the words,

"fresh, healthy, natural, homemade."

For example, there are fresh-squeezed juices of carrot, apple and

citrus fruits and such diverse vegetable blends as carrot, apple,

ginger or spinach, parsley, zucchini, celery, cucumber, lettuce,

garlic and ginger. Organic brown rice, a generous assortment of fresh

vegetables and other all natural ingredients are an integral part of

many dishes, which has made this a local favorite since 1993.

Especially interesting among the multitude of diversified

selections created by owner/chef Connie Stozkoski with her mother

Maria are family recipes of their Macedonia origin. These delicacies,

served with the help of husband, George, are prepared each morning in

the cafe's tidy rear kitchen.

Titled "Incredible Edibles" are such taste treats as dolmades,

teracopita, tabbouleh and hummus. Falafels are the most crisply

crusted little garbanzo bean mounds of my encounter. Tzaziki, which

is offered as a delectably creamy cold soup and an irresistible side

for plump stuffed grape leaves, flaky rectangles of spinach/cheese

pie and the pita bread wedges which accompany these flavorful dishes.

A nice introduction to the half dozen selections is the Mediterranean

Palette, five assorted dishes accented with Kalamata olives and feta

cheese sprinkles framed with large romaine leaves on colorful

California pottery plates, all for a mere $7.95.

Among a dozen salads at $4.95 to $6.50 comes the energizing

combination of lettuces accented with beets, carrots, zucchini,

broccoli, cauliflower, tomato, cucumber, avocado, alfalfa sprouts and

crunchy sunflower seeds. There are also the traditional Caesar, Cobb,

spinach, fresh fruit and Greek salads. Each comes with a choice of

five zesty dressings, lemon herb, Italian, ranch, bleu cheese and

tahini.

The soup du jour and a veggie flecked lentil blend are $1.75 a

cup, $3.25 a bowl. Pastrami, chicken breast, BLT and French dips are

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