Pegasus Restaurant; Yum Yum Good 

Recently Reviewed

You're not going to find many surprises on menu, but you'll probably find some among the copious plates that are brought to the table.

The appetizers are mostly Greek classics, from lemony avgolemono soup ($3/$3.50) to taramasalata ($5.95). The calamari ($5.95), crisp and tender, are served with tzatziki, a refreshingly cool yogurt-cucumber dip. It is enough for at least two, as is the spanokopita ($5.95), two thick, cut diamonds rather than the expected phyllo-rolled triangles.

For main dishes ($8.95-$19.95), you have more than two-dozen choices, many of them pasta-based. One, called simply "seafood pasta" is linguini with shrimp and scallops in a cream-based lobster sauce, which gives a luxuriant finish to the nicely cooked seafood.

Let's hope the stove stays hot for a long time at Pegasus. — Davis Morton

is a nine-year veteran of Richmond dining. Most of its dishes are familiar and fall easily under the banner of unified Asian cuisine: moo goo gai pan, sesame chicken, mu shu pork, green pepper steak with onions, and the usual assortment of lo meins, soups and fried rice.

One soup in particular stands out: subgum won ton, with fresh, crisp broccoli, celery, carrots, snow peas, baby corn and four enormous won tons.

At lunch, our Hunan beef ($5.55) and "Double Happiness," a Chinese surf-and-turf of scallops and flank steak ($6.55), needed more fire and were oversauced. But the fried rice was delicious and came from a well-seasoned wok.

The best dinner entrees are the house specialties, especially lamb with sa cha sauce ($9.55), an imported Chinese barbecue sauce made with dried shrimp and chili peppers; and shrimp velvet ($11.25), plump sautéed shrimp with vegetables and an egg-white sauce. The simplicity of good food served in a clean, well-lighted place by polite, welcoming people is a pleasant experience — again and again. — Noel Patrick

Latest in Miscellany


Subscribe to this thread:

Add a comment

Connect with Style Weekly

Copyright © 2021 Style Weekly
Richmond's alternative for news, arts, culture and opinion
All rights reserved
Powered by Foundation