Why: Costa Vida opened its first Vancouver location in July, bringing a bit of costal-life feel to Southeast Mill Plain Boulevard. Two more Clark County locations are scheduled to open before 2017. The franchise restaurant serves quick, nutritious, made-from-scratch Mexican cuisine that can be customized. Fresh grilled meats, tortillas and vegetables combine for traditional entrees paired with rice and beans.
What I tried: I settled on two enchiladas filled with sweet pork and topped with roasted green chili sauce. I decided on black beans to accompany the rice. My dining companion had the fajita burrito, made with chicken. Both entrees were garnished with dark green lettuce and fresh pico de gallo. For dessert, we sampled the key lime pie and the tres leche.
Items were prepared in hard foil bowls and then placed on a surface that takes them through a heated oven to melt cheeses and gave entrees a fresh-from-the-oven appeal.
The sweet pork was very sweet, and I found the green chili sauce an appetizing choice with the pork. The ingredients were balanced and, although there was a lot of cheese, it was not too much to detract from the flavor of the meat or the sauce. The rice, unlike Spanish rice, did not have a tomato base and it had a mild, savory flavor, which paired well with the black beans. I appreciated the fresh green lettuce and pico de gallo, which kept the sweet pork from becoming boring.
My dining companion liked the fajita burrito. She enjoyed it with a side of mango salsa and guacamole. Both entrees were generously sized.
The key lime pie was deliciously creamy and sweet with just the right amount of lime tartness. It was served upside down with a topping of crust, whipped cream and a lime wedge. The tres leche was similar to a sponge cake, very moist and airy, and topped with whipped cream and a strawberry.
Menu highlights beyond what I tried: Diners choose their type of entree, sauce, protein and beans, and whether they want a corn or flour tortilla. Salads include a mango chicken salad and a sweet shrimp salad. In addition to soda, beverages include a watermelon drink, and a sweet coconut milk and cinnamon beverage.
Atmosphere: The restaurant has an oceanside feel, incorporating light-blue, yellow, orange, turquoise and various shades of natural wood in its decor. A surf motif complements the colors, and structural elements impart an open-air feeling. Seating consists of standard- and bistro-height tables and chairs. Orders are taken at an assembly line, opposite different entree and add-on choices. Drinks are self-serve, as are utensils, napkins and lids to top leftovers to take home.
Other observations: The waitstaff was very friendly and well trained. The food was better than fast food and was priced accordingly. The only thing I would change about my experience at Costa Vida is the length of time the entrees go through the oven after assembly. I would slow down the time to allow them to reach a higher temperature. I found the atmosphere comfortable and clean. The restaurant was busy during my lunchtime visit, giving the atmosphere a lively buzz. Costa Vida caters.
Cost: Burritos, enchiladas, quesadillas and tacos are all under $8. Salads and nachos are under $9. Specialty salads, tacos, and fajita filled dishes are under $10. Sides are $1.99 to $4.79. Desserts cost $.99 and $3.99. A kids meal, which consists of a taco, quesadilla, or enchilada; rice and beans; a cinnamon tortilla; and a small drink, costs $4.49. Daily specials cost $7.99 and include a regular sized beverage.
Hours: 10:30 a.m. to 11 p.m. Monday through Sunday.
Telephone: 360-980-8178.
Where: 11909 S.E. Mill Plain Blvd., Suite 101, Vancouver.
Online: www.costavida.net. Facebook is the best resource for information about the Vancouver location.
Health score: Costa Vida has received a pre-opening inspection, for which a score is not available, and is scheduled for a routine inspection in the near future. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
