FILM continued from page 37

Frankly, it was clever of Stoppard and Norman to choose Romeo and Juliet as their wellspring-for who among us hasn't read or at least seen some version it. But one of the sweetest treats of Shakespeare in Love is getting to watch Romeo and Juliet "produced on stage" for the very "first" time. It's a masterful achievement to see something so familiar turn into something so sparkling and new. The credit here goes to director John Madden, who brings genuine heart and feeling to the snippets of the play within the greater film.

The cast is sensational. Joseph FiennesRalph's younger, more dashing brother-is a whirlwind of passion. His performance as Shakespeare a blend of moody, insouciant, forlorn, exuberant-is a detailed work of art. Paltrow makes a charming romantic foil. And though it's hard to believe such an independent-minded woman would exist in England's at that time, a segment of dialogue from Queen Elizabeth herself, grandly portrayed by the great Judi Dench, helps to rationalize Viola's renegade behavior.

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The bond of womanhood was strong, even in the 16th Century.

The cast includes sterling supporting performances from Simon Callow (Four Weddings and a Funeral), Imelda Staunton (Oranges Are Not the Only Fruit), Tom Wilkinson (The Full Monty), Rupert Everett (as Shakespeare's playwrighting rival, Christopher Marlowe), and Ben Affleck, hilarious as a ego-stuffed actor.

You don't need to love Shakespeare to adore Shakespeare in Love, but a little knowledge of the bard's popular works unleashes nuggets within the movie-nuggets like the supposed origin of balcony scene and coyly recognizable moments from other Shakespearean masterpieces, like Twelfth Night.

The movies have always been a little crazy for the plays of William Shakespeare (a version of A Midsummer Night's Dream starring Ally McBeal's Calista Flockhart is on the horizon) but at last we have an out and out charmer that proposes to answer the question how the greatest playwright who ever lived became just that.

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OUT ON THE TOWN

DINING OUT

BY JEFF TRAVERS

Medaterra Affirma

ARE YOU LOOKING FOR A COOL NEW PLACE TO

go for dinner tonight? A place that serves unique food that you can't find on every street corner? A place that will welcome you with gracious and competent service? A place with a chef that knows how and when to ùse a wide variety of exotic spices? Look no further than MEDATERRA, one of Woodley Park's newest eateries just steps away from the Metro station.

The decor in Medaterra is much like its Mediterranean-inspired food: interesting without being overstated. Warm, bright colors and a wide-open dining room calm you from the moment you enter the room. Despite the expansive tile floor, this

is actually a place where you can hear your dinner conversation with ease. And you'll certainly be doing a lot of talking about the food at Medaterra.

MEDATERRA

(the accompanying couscous is a real treat that you can also order as a simple meal with vegetables). There's also a lively shrimp dish served with roasted red pepper sauce. Salmon, rainbow trout, and snapper round out the fish selections.

Lamb kabob "extraordinaire" lives up

There are three different lamb entrees at Medaterra. Besides the lamb chops, you can order a braised, spiced lamb shank or the lamb kabob "extraordinaire," which lives up to its name-tender pieces of fresh lamb served with an unusual tomato yogurt sauce and topped with fragrant Spanish paprika. If you're a little less adventurous, you can also chose chicken skewers, or a grilled chicken breast with a garlic yogurt sauce.

to its name-tender pieces of fresh lamb topped with fragrant Spanish paprika.

There are literally dozens of appetizers on the menu here, ranging from a very good hummus to fresh okra sauteed with cilantro, onions, and tomatoes. I like the sea scallops, flavorful and not a bit tough. Grape leaves, one of the many vegetarian delights available, are filled with rice and vegetables and perfect-ly seasoned with nutmeg, allspice, and cumin. The single tahini lamb chop is also good, although it's overpriced at $5.50. Lamb chops marinated in cardamom and yogurt are offered as an entree; they're more tender and are by far a better value.

Lamb and fish dominate the entree list, which is much shorter than the starters. The fire roasted Chilean sea bass fillet is wonderful, its tender, dense flesh crusted with caramelized pomegranate and served very hot

Medaterra offers a decent selection of well-

priced wines from which to chose. The Rosemont shiraz/cab is a good value at $17.95 a bottle. If you're in the mood for a martini, there are a number of specialty drinks available for $6. To end your meal, I recommend the orange baklava a fun twist on a traditional favorite.

Medaterra is an exciting new restaurant not because it's flashy, but because it's just plain good.

MEDATERRA. 2614 Connecticut Avenue NW. 202.797.0400. Dinner: Sunday through Thursday 5 to 10 p.m.; Friday and Saturday until 11:00 p.m. Lunch Monday through Saturday until 2:30 p.m. everyday. Dinner with tax and tip about $25 per person.

METRO

WEEKLY

January

2 1

1999