Tasso’s Old House on First Street in Gilroy is one of those
great local restaurants where you go to greet the owners and see
old friends, and former residents can’t wait to go back to when
they come to visit.
Tasso’s Old House on First Street in Gilroy is one of those great local restaurants where you go to greet the owners and see old friends, and former residents can’t wait to go back to when they come to visit. Indeed an “old house” that has served as both a residence and various businesses over the years is a welcome respite in a world being overrun by cookie-cutter franchise restaurants.
It was a chilly, damp Sunday evening and my husband and I had been running errands all day. He wanted a steak and I was craving something warm and hearty.
We arrived at Tasso’s and were greeted with a big smile from the hostess (who, as it turned out, was also our waitress). We were given our menus and seated in the dining room that encompasses the original house. The alcoves in this room, perhaps former closets, are now set up as semi-private tables for two. There is also a dining room with a large garden window in what apparently was the patio or porch of the house. Both have a friendly and inviting feel to them.
We love to peruse the menu at Tasso’s. It seems like whatever you’re hungry for, they have it or could fix it for you. There is a page of wonderful “Chef’s Specials,” which rely heavily on the Stinking Rose of Gilroy.
In fact, the top of that page proclaims, “Garlic is our Specialty!” Also specialties are the Greek dishes, for which Tasso’s is perhaps best known. Among these are homemade Dolmades (stuffed grape leaves) on the appetizer menu for $5.95. The wine list is simple but well chosen, featuring local wineries and varietals that complimented the style of food. I ordered a glass of Solis Sangiovese and my husband chose a glass of Guglielmo Merlot, both at $6 per glass. During the brief wait for our wine, we received a basket of fresh, crusty bread and a wonderful butter-based spread. We learned some of the ingredients (butter, garlic, chives, parsley) but the owner didn’t divulge the “secret ingredients” to us. Whatever the mix was, it was delicious.
Our waitress recommended the Tasso’s Steak, which was a sliced tri-tip topped with mushrooms and garlic ($18.95). This appealed greatly to my husband. I, on the other hand, was salivating at the Greek Combination Plate, which consists of a braised Lamb Shank, a portion of Moussaka and seasoned rice ($17.95). Both came with soup or either a tossed green or Greek salad. I chose the Greek Lemon Soup, trying to keep in the theme of my entree, and my husband selected the Chicken Pasta Soup. These were brought quickly and both were absolutely delicious. The creamy Greek Lemon had just the right touch of citrus along with small pieces of chicken and a good portion of rice.
After finishing his soup, my husband said that if the rest of the meal was as good as the soup, he’d be very happy.
Our entrees arrived with perfect timing and we were not disappointed. My fragrant, meaty Lamb Shank was falling-off-the-bone tender, and bathed in a rich tomato-based sauce.
Moussaka, for those of you unfamiliar with Greek cuisine, is a base of finely chopped meat (usually lamb or beef), layered with sliced eggplant and tomato, topped with a white Bechamel sauce and baked.
The combination of this dish with the lamb and a lightly seasoned rice was wonderful but it would have been nice to have a serving of sauteed fresh vegetables on the plate, maybe in place of the rice. My husband’s tri-tip was done to perfection and topped with a fragrant mix of sauteed garlic and fresh mushrooms. Besides his baked potato (other choices were garlic mashed potatoes or rice), he had the sauteed fresh vegetables on his plate – so I ate them. While flavorful, he complained that the meat was tough but we agreed that was more a characteristic of the cut of meat rather than the preparation.
We had seen the dessert tray being circulated in the dining room and, while we were full, we had to just take a peek. There were several tempting offerings, all at $6.50 each, and we each chose one that “spoke” to us. I hadn’t had a Lemon Tart for awhile, and this one looked good.
Unfortunately, it was more crust than filling and, consequently, was a bit of a disappointment. My husband’s selection, however, was a real creation. The first layer of this cylindrical dessert was a rich chocolate mousse, which was cold almost to the point of being frozen. Scattered throughout were pieces of ripe cherry, giving a nice counterpoint to the mousse. This was topped with a light whipped-cream topping, flavored with vanilla. This proved to be a great ending to our meal.
For a delicious taste of Gilroy in a quaint and home-like setting, Tasso’s Old House is a very good dining destination. It had been quite awhile since we had visited Tasso’s but it certainly won’t be long before we return again! Bon appetit!
Sara Leigh has lived in Morgan Hill for 26 years with her husband and two sons, who are now away at college. She loves food and wine, and keeps all the delicious calories in check by avid race-walking. Reach her at ca*******@*****il.com. All reviews for The Dish are anonymous, and all reviewers’ meals are paid for by South Valley Newspapers.
