dining Five 32 - Wednesday, November 29 , 1989 - North Shore News Food matches view at the Prospect Point Cafe THE PROSPECT POINT CAFE, PROSPECT POINT, STANLEY PARK, 669-2737. VISA, MASTERCARD AND AMERICAN EXPRESS AC- CEPTED. WHEELCHAIR ACCESSIBLE. OPEN FRIDAY AND SATUR- DAY NIGHTS FOR DINNER DURING THE WINTER SEASON. pastime with Northenders, and the Prospect Point Bestive i the North Shore from afar is a popular Cafe is one of the better locations from which to in- dulge in loving locks homeward. The restaurant, rescued from ig- nominious connect-the-dots cookery in the early 1980s by Bridges restaurant owner George Frankel, sits adjacent to one of the Lower Mainland’s most popular tourist drops. it also looks out over two North Shore institutions: the locally in- famous Lions Gate Bridge and the internationally famous North Shore industrial waterfront. Seen at night with its fringe agiit- ter with lights, the former can almost be forgiven its daily abuse of North Shore commuters. Almost. And the latter, stretching beyond the Second Narrows Bridge, glows with the bright jight of industrial vitality and honest labor that deserves suitable appreciation. While Prospect Point is a prime summer dining locale and scenic vantage point, with its outdoor balcony and park setting, the res- taurant setains its appeal throughout the year. Its east wall is all windows and glass doors, so the view remains impressive regardless of season, (although the recent Saturday night that Table Hopping bounded through its front doors to assess its wares the restaurant's double- paned glass was suffering from in- ternal condensation that created a double pain in the neck for both diners and staff). Along with its view, the Peint’s food remains varied and very good. Its new menu focuses on seafood: grilled Salmon, Halibut and Swordfish, seafood combina- tions, steamed Dungeness crab, pan-fried Sole. But it also includes chicken, a pair of pastas, steaks and other table nopping familiar red-meat standards such as Rack of Lamb ($19.95). Entree prices range between $13 and $20. Service was initially slow, due ir past to the arrival of a large party immediately before us. But our waiter was helpful with suggestions and obviously knew more about the food served than what was written in the menu. He was also well-versed in the Prospect Point's wine list, which includes bottles from a dozen countries, but is far from com- plicated. its price range runs roughly from $19 to $30. With his he!p we selected an excellent 1987 Cabernet Sauvignon from Australia’s reliable Lindemaa’s winery ($19.95). It was extremely smcoth with ample fruit. and above average complexity. It was aiso a first-class accom- paniment with which to peruse Prospect Point's appetizer selec- tion ($3 to $3) and swap small talk with the restaurant’s attentive maitre d’ and manager, Mario De Losada. We tried a Half Dozen Fresh Oysters ($6.95). They were firm and fresh and served with a pi- quante tomato melange. Mushroom Caps ($6.95) were not as good. Stuffed with crab and shrimp and covered with a bernaise sauce, they were unexciting. But then the dish itself is tired and should be dispatched to the graveyard of overused appetizers. t sampled a Camembert Baked in Filo ($5.95), which was recom- mended by our waiter. tt came with a cranberry puree and was garnished with slices of watermelon and honeydew meion, The selection did not quite work for me. Although the cheese was hot and runny and very good, | found the pastry tough and chewy and the cranberry puree too sweet and bland. So instead try, perhaps, the Spinach Salad ($4.75), which features a very nice heated rasp- berry vinaigrette. Entrees sampled included Ciop- pino ($16.95) and the Point Rack of Lamb ($19.95). The former, a spicy bouillabaisse-style dish, was ex- celient with the restaurant's crisp crust bread. Its stock was spicy and savory and full of outspoken tomato and understated fish flavors. Two large mussels, one prawn and ‘ots of white fish meat were included in the hearty soup that sent fall chiils packing with its cayenne-pepper vigor. The lamb was presented with a fairly standard Dijon mustard, herb and garlic accompaniment. But this has by now become a Classic See Food Page 33 Lan or ‘NEWS Mike Wakaflold A VIEW to fine dining...Prospect Point Cafe chef Bore Stromberg presents Dungeness Crab and Point Rack of Lamb on the balcony of the Stanley Park restaurant. Prospect Point presents fine food with a fine North Shore scenic backdrop. PIERRE BENSUSAN CONCERT Saturday, Dec. 9 8:03 p.m. North Vancouver Centennial Theatre 2300 Lonsdale Ave., North Vancouver Tickets $18 at Black Swan Records, Highiife Records, and Ticket Master Charge by Phone 280-4444 "GUITAR WORKSHOP Wednesday, Dec. 6 8:00 p.m. Scandalous Fol Club 127 Lonsdale Avenue, North Vancouver Tickets $35 926-2663