: ‘you to a four
course meal,

{ reservations
125 East 2nd St.

7 North Vancouver |

* Chadwick Crt,

SV an AOE E AE OE Cg EM SRE

lew owners revive

Pasta Bar, 157
North
Vancouver, 987-4610. Visa,
MasterCard and American
Express accepted, Open every
day for dinner, Open Saturday

Seallini

~and Sunday for brunch. Fully

licensed, Take the kids or cail a
babysitter? Call a babysitter.
Vegetarian options? A few.
Menu Jor tonight:
* Half litre of B&G Partager

" Beat at the cold with the ™
FINE CUISINE OF INDIA

2 for 1 Special!
Valid Sun. - Wed,
<< Max. value Dinner r $10 Lunch $5,00

be 2
{ RESTAURANT © iter ends ren age with or pin yother oy ORY Open 7 7 days 7 days ner onl

For Your Valentine
Lunch or Dinner

Open for lunch & dinner - Tuesday to Saturday
926-4913.

1373 Marine Drive, W.Van.

. ‘Treat Your
Valentine

me . to our
New Korean BBQ.

Cuisine
Dinner Specials nightly

a (emall prices - - big portions)

a
F000

Tues.-Sat,
( Feb, 26/95

"1432 Lonsdale Ave. North Vancouver
‘Breakfast:.7 days a week from 7 am.

| Lunch: 7 days a week

‘Dinner: Tues. - Sat. 5 - 10 pm.

Guty .
Valld for Oinnér

. John Moore .

988-9331

“Featuring 6 of the North Shores finest
‘ restaurants and their. ulti mate n menu

Feb. 23
March 2
March 9

. March 16
March 23 Savoury
March 30 La Toque Blanche

“The Food will be
Tucredithel

- Please call. to reserve... .

-926-DINE (3463)

Join us for all Six restaurants

for | 75 person
You're welcome to dine alone or join a

Salute
Park Royal Hotel
Bridge House

. Cafe Roma

group ~ a nice way to make new y fiends!

red wine (10,95)
© Mussels Marviniere ($6.95)
* Scatlini Prawns ($6.95)
* Brushetta ($3.95)
* Sautéed Artichokes ($5.95)
* Raspberry Rhubarb Pie
($3.95)

THE DINING doctor advis-
es a revitalizing lungful of
salty waterfront air to dis-
patch the residue of 1994
and herald in the promise
of 1995,

To the Quay, then, and Scallini,
where bracing drafts of harbor
atmospheres, along with inspiring
harbor views, can be accompanied
with a hearty plate of pasta and,
perhaps, a goblet of vino tinto or
a schooner of Granville Island
_ Ale.

Once the two-storey showpiece ©

for Peter Iacus and his Pacific
Orient Line Crossing Restaurant,
Scallini now resides on the upper
floor of the building that plays
gateway to the North Shore's
SeaBus station. .

After docking his ambitious.
Crossings in 1993 following a six-
year_ voyage upon the unpre-
dictable restaurant seas and
launching the more manageable

* and appetizing Scallini, lacus has

departed the Lower Lonsdale
locale.

In his place are new owners
Phillip Chisholm and Brent
Taschuk. The personable duo
make a good tearm: Chisholm
mans Scallini’s bistro kitchen,
adding to its operation a renewed
enthusiasm and nouvelle cuisine

Red loaded

WINE SPOTS

SEMILLON — HOGUE CEL-
LARS 1993 $10.95 (US.A.)
While the Aussies use this retiring

French grape to add heft to light- .
~ weight chardonnays or make single-

grape wines of great depth and
unique texture, the’ crew down at
‘Washington state's Hogue Cellars
have taken a totally different

Timothy Renshaw
TABLE HOPPING

flourish, and Taschuk manages the
dining room as maitre d’ and wait:
er with a personable and capable
manner.

. And the restaurant itself con-
tinues to have much to offer the”,
casual diner. [ts location taps the."
expectant electricity of a travel-"
ling terminus, and its outlook on-
the industrial North Vancouver”
City waterfront, overlooking the

varied activity of a busy modern)’

port backdropped by Vancouver's”
big city lights, is entertaining and
visually hypnotic, a
Inside, Scaliini offers an infor-
mat but elegant dining room and
holding bar. The restaurant's. open.
kitchen features the bustle and’
colorful flair of Chisholm’s West ~~",
Coast Italian bistro cookery: much. ,
leaping of flambe flames and s

plumes of pasta steam...

Chisholm and Taschuk have.
added more entree substance to.

Scallini’s menu.

Along with the 19 pasta selec: :
tions ($6 to $11, all available in
the less expensive luncheon por
tions) is now a good variety of, -

fresh seafood and meat dishes .

. See Variety page 21

with flavor

approach and created a surprisingly

‘Tight: and fruity, marginally off dry |

This is what good white Bordeaux
or Graves is supposed _ to taste like

‘(and usually docsn’t); just the ‘thing |
_ for a slab of paté, a few cold mussels

[in mayonnaise, a stalk of grapes and,
-a chunk of cheese. :

; CHARAMBA. ‘DUORO | TINTO:

1992 $7.95 (Portugal) ”
Duoro reds canbe % vergenerous:
with the fruit but ‘short on structure:::
this one has had the benefit of a nap”
in oak barrels which puts some tannic”
lead in its pencil and yours."
Loaded with deep blackberry. and:
herbal flavors, it’s like a hot summer:
aftemoon in a meadow. Grill some ;
spicy chorizo in the woodstove and”
pretend it's s July. " . .

with

” Dinner includes your choice
_of rice or potatoes, vegetable
and hot sourdough bread

{offer expires Feb, 12/95)

Seu.

|" SEAF OOD RESTAURANT « fest. 1975)

980-1213

998 Marine Drive, N.Van. ;