PROFILED BY DE GROOTS MEDIAJim’s has it all, or as much of it all as is necessary to make a Greek restaurant: whitewashed walls, the compulsory Mediterranean sur la mer themed decor; hurrying and hurried waiters who love yelling at each other in their native tongue, and a whole lot of oil, salt, lemon and rosemary. But it is missing one thing and that’s a menu. This is no big deal though, just nod or shake your head when asked whether you like fish, octopus, saganaki, dips, lamb etc and the waiters will keep bringing out the goodies until you explode, or yell stop.
Say no to the dips as we’ve all had them before, and why fill up on bread when you can feast on caramelised scallops a-sizzle in battered old fry pans, juicy lamb tossed with onions, slices of charred, gorgeously pink octopus, or a whole grilled whiting, plump and sea fresh? Push the waiters: ask them about other dishes and sometimes you’ll be rewarded with a salad of wild greens, or crunchy fried potatoes. Dining at Jim’s may no longer be cheap, but it is still cheerful, and if you manage to circumvent the lacklustre wine list and BYO something cold and fruity and a bunch of pals, it’s still a great night out.
John Weldon, January 2008
