24 ~ Wednesday, February 20, 1991 —

North Shore News

NEWS photo Neli Lucente

HERE’S the beef...Grant Williams and Robyn Marsh of the
Lunchbucket Deli prepare one of the restaurant’s special Baron
of Beef Dips. The Pemberton area restaurant is a favorite lun-
chtime locale for diners from all over North Vancouver.

Eatery knows
its mandate

The Lunchbaucket Deli, 152
Pemberton Ave., North Van-
couver, 988-8162. Hotline (Dai-
ly special) 988-6540. Cash only.
Open Monday to Friday 7 a.m.
to 4 p.m. Open Saturday from
9 a.m. to3 p.m.

HE NAME suggests
evening attire is not
required.

What is required at the Lun-
chbucket, however, is an eight-
to-five hunger and an appreciation
of some good street-level home
cooking.

Letters singing the praises of the
Lunchbucket had recently been
pouring into the Table Hopping
mail room — letters written on
memo slips smudged with grease
and oil.

An investigation was in order.
So, after affixing biue collar and
dusting off my old black lunch kit,
1 headed down to the Lun-
chbucket’s Pemberton Avenue
location.

Restaurants like the Lun-
chhucket represent the calloused
heart of the local dining trade:
they fuel the engines of the local
work-force and provide an infor-
mal social gathering place during
the midday break from manual!
and other labors.

Take, for example, Frankie’s Inn,

back when the original Frankie,
attired in stained apron and worn
house slippers, tended the diner’s
swivel stools.

Frankie dished out an unadorn-
ed line of stews, meatloais,
burgers, fries, daily specials, pies
and coffee.

Patrons from surrounding ship-
yards and other industrial opera-
tions streamed in at 10 minutes
after noon looking for iunch.

And they weren't looking for
spinach salads with low-calorie
dressing, me lads. They were look-
ing for big food.

The Lunchbucket, which open-

TIMOTHY &
RENSHAW

table hopping

ed in January 1990, caters to the
same honest appetites, but with
several degrees more sophistica-
tion than did Frankie.

Its food tackles the same hearty
brown-bag zone, but its pres-
entation appeals to the more
cosmopolitan palates of today’s
working population.

Menu items include hearty
homemade soups, two-fisted
sandwiches ($3.25 to $4.25) and a
host of cinnamon buns, oatmeal
squares, doughnuts, butter tart
bars and other home-baked
desserts ($1.10 and up). The
Bucket even serves Starbucks cof-
fee for the caffeine connoisseur.

But the weekly headliner at the
Lunchbucket is the deli’s Friday
afternoon Baron of Beef Dip
($4.95).

It attracts customers from all
over the Pemberton area and
beyond. They arrive in overalls, af-
tixed with beepers, smeared with
grease, lugging engine parts,
briefcases and work orders.

They head straight to the cafete-
ria-style counter, swap small talk
with the Lunchbucket’s staff and
place their orders. ©

They have come for the beef.

And so have |.

| was not disappointed. The
beef, thin cut, some rare, some
well-done, all juicy, is piled thick
upon a mini-French-style loaf,
slathered with some hot mustard
(optional) and horseradish (also
optional).

The accompanying dip is a rich

See Lunchbucket page 28

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