RS

New chef heads kitchen

From page 29

Unfortunately overhead
“has not.

Bills begin to pile up;
reality in the competitive
restaurant trade sets in.

But there is no turning
‘hack now,

An expansion adds more
seating.

Business cbbs and flows.

Staff wrinkles need con-

' stant ironing. ©
~ Simmer hits. Nice
weather. Not so nice for
cozy restaurants.
‘Money flows out faster
_than it flows in,

‘Owner loses sleep. Tries

more deep: breathing exer-
cises. .
Quality prevails i in the
_ face of adversity.
_ An appreciative core

clientele is established.

There is light at the end
of the tunnel.

There is also reason to
celebrate: the first year has
passed and you are still
standing.

It is a milestone many
restaurants never reach.

Cue uplifting orchestral
sounds of victory.

Dolly in on face of
restaurant owner with fresh-
ly greying temples and bags
Beneath eyes, who is older
but wiser.

Rich in experience, per-
haps, bur not so rich in the
pocketbook.

And at its first anniver-

- sary, Kilby’s remains a bright

light on the local | dining
horizon.

Despite the pressures of
survival, change. and compe-

WS

tition it has retained a con- :
sistency of quality that
should ensure it reaches
future milestones.

Its elegant 55-seat dining
room with small 10-seat bar
is one of the North Shore's
Most attractive compact
restaurant spaces.

Serving staff continues to
improve. But change. is the
nature of the restaurant
“beast.

And in that tradition,
original chef Steve McKinley
recently left the Kilby's fold.

Bur newly appointed chef

‘David Freestone his filled

MckKinley’s shoes admirably,
and the addition of Carl ‘

-Langhjelm, formerly of

Deep Cove’s fine Savoury
restaurant, as'sous-chef will
further improve Kilby’ S +
kitchen... “
An updated menu, mean-
while, has added such items
as the Rare Sliced Venison,
Lemon Seafood Risotto and —
House Smoked Salmon Filet
sampled ona recent Friday
night, a ;
A standout was the risot-
to, which emphasizes
seafood — a generous com:

Ae Our che has created an authentic menu

0 ~ for crab lovers. Savour § different recipes:

bination of tuna, snapper, :
Digby scallops and prawns
circled-with mussels in shell

ey oe un ‘cab with chilli and garlic, spiy garlic
‘F chips; ginger and green onion, Dai.
%. Ching sauce ‘and d black bean sauce...

in a rich and slightly tart
version of the classic Italian

rice dish.”
‘The Smoked Salmon was”

‘also very good. A delicately,

smoked filer.came topped:
with Saskatoon berry com-:
pote and accompanied with’:
a wild rice hazelnut pilaf. :
Other new menu items

”” include the Dry. Cured Pork: -
’ Tenderloin with sweet. pota.
‘to. and bourbon puree and
“red eve gravy (17.95);
: Cornmeal Crusted Oyster,

($9.95).and Rigatoni with

-foast squash, chorizo; garlic,
* tomatoes and hor peppers

($12.95).

for cooking, baking, serving,
nd. entertaining 1 needs, i

The- restaurant is also. ‘

- offering a.$10.95 Kilby’s

Sunday Roast special that’
features.a different roast -

(beef, lamb, turkey, ete.) '

for Sunday lunch and din:

" Carryovers from the orig-"

inal menu. include the

“+ Califoritia’ Maki

* B.C: Roll»
* Tekka Maki.
7 Saliion Maki -

3 Taniago ot
1A Special Scallop Cone
a Spicy T sma Cone.”
Salmon Sashint .
6 Tuna Sashimi
ee at Seoonins

‘ superb Mascarpone :
Cheesecake Stack dessert.

Do not leave without sam-::

- pling at least one?

«Michael. Kitby's restau‘
_rant ttirned, one on Oct. 15;
At is’still very much in its

formative stages, but Kilby’s

hy per person’:

© Salmon Teriyaki \ o
Chicken ‘Karnage

° Tha Karaage :

n tad To

. eres

* Vegetable Temp

cat ise Moet

Chicken Teriyelé
Beef Teriyaki

Specials

00-8:00 pw

Corrective measures: we

“That honotir gocs.to. the

entity. It has'done much - ao ,
Boathouse n Horsesho.

nore than survives it has
* grown ‘and mmatuced.

nl

: ‘1979; but was’ So!
‘The Dec.-9 Table. after taken 0 over, by.
-Hopping incorrectly repo

~ ed that the new Keg: S

© Steakhouse and Bar at Park:

» Royal South is the first Keg:

to breach the West. oe,

Host Alberto
g Chef ‘Maria,

” are ‘proud of their original
recipes made with the finest
*, of ingredients, Italian
. cuisine specializing in veal,
seafood, home-made pastas,
“tseruemptions desserts O°
ravi nuch mare

5:30 ps pm
Lunch

- Book now yas ‘you
Christrias Party,

3135 Edgemon Blvd: