26 - Friday, December 12, 1986 - North Shore News

THE entire face of family restaurants has undergone a hamburger maker, 29 hamburger compilation of virtually very several times in its exhaustive bi-
dramatic surgical lift over the past few years. selections, from the Lean and urger topping known to mar. See Restaurant
8 P years Mean ($3.95) to the Orbit, a $5.95

The word ‘‘awesome’’ appears Page 27

Once the frumpy bottom end of
the service trade — confined to
grease pits, cheesy pizza parlors
and half-baked funhouses — fami-
ly restaurants are now shifting into
overdrive with sharp-eyed market-
ing men behind their respective
Steering wheels.

by Timothy Renshaw

(PRE

Adults, afterall, have developed
more discerning palates and are.
occupying ever larger portions of
the family dining picture.

North Vancouver’s Red Robin
Burger & Spirits Emporium is the
latest entry in the competitive
North Shore’s family dining
sweepstakes, and judging by the
standing-room only turnout atten-
Ging on a recent Friday night, it is,
as the song brightly twitters, just
bob, bob bobbin’ along.

Red Robin, \ocated in the
Capilano Village Mall, 801 Marine
Drive, North Vancouver, repre-
sents the latest in what has become
the family dining package.

It’s got a high-profile mascot,
high-powered marketing machin-
ery that stokes 45 North American
chapters and pumps out Red
Robin hats, jackets, sweatshirts
and watches.

It’s even got its own 1955 vin-
tage Red Robin fire truck, which is
available for local community
events.

On top of everything else, it's
got a menu. the size of the
Qualicum Beach telephone book
jammed with an estimated 85
items.

For the reluctant reader or the
chronically indecisive, such stag-
gering selection might be over-
whelming; for the cynical, it might
cast suspicion on the Red Robin’s
ability to produce each item con-
sistently well.

But Red Robin is no: staking
any claim to haute cuisine ter-
ritories. A kitchen staff ‘ttired in
baseball hats must, afterall, be
judged differently from a staff
outfitted ia traditional chef’s
chapeaux.

Red Robin hits every fast food
base with gusto.

It has appetizers — potato skins,
nachos, soups, salads and seafoods
— all under $6; light entrees under
$7; Mexican food dishes from $5
to $8; three steaks at around $9;
five variations of baked potatoes,
all under $6; ribs for $7 to $10;
and, consistent with its claim of
being the world’s greatest gourmet

an Exotic Safari into the
- Heart of Fine Indian Cuisine

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