THE FAMILY restaurant trade has run headlong into a Bonanza. Opened Aug. 7 at 1070 Marine Drive in North Vancouver, the res- taurant has cut oppressive overheads to the bone and come up with prices that will conjure smiles from all dear old dads and every other dear old wallet- conscious diner on the North battalion of teenage employees keeps the coveted fresh bar in sparkling condition, endlessly buf- fing, polishing its glass and chrome and refi'ling its depleted supplies. With a 40-pound block of ched- dar cheese as its centre-piece, Bo- nanza’s 25-foot fresh bar presents an impressive cross-section of vegetables, fruits, breads and desserts — in itself, more than enough for light eaters. table hopping by Timothy Renshaw Shore and beyond. Liquor, expensive crockery, conventional waiters and other luxury extras do not figure in the Benanza scheme of things. Tipping is frowned upon. A. cafeteria-style menu board and bright young smiles greet diners at the restaurant’s entrance. For those used to the conventional maitre d’ and_please-wait-to-be- seated tradition, queuing in a cafe- teria line with a plastic tray in hand can be initially unsettling, but perseverance will pay off. Entree prices run from $4.59 for unlimited access to Bonanza’s Freshtastiks food bar to $7.99 for such items as Steak and Shrimp, Super Sirloin and Chicken Monterey. A 12-ounce T-Bone tops the Bonanza charts at $8.99. ’ All meals include a choice of baked potato, French fries or rice pilaf and unlimited access to the restaurant’s sparkling fresh vegetable and condiment bar. Orders are placed upon entrance under the glaring smile of Bonanza cash register staff. After making selections from the menu and paying, patrons are handed order numbers and whisk- ed to. strategically placed and shrewdly designed child resistant high-backed booths. The restaurant has been specifically designed with the feeding of children and how best to occupy the joyous little beasts first and foremost in mind: all plates, cups and saucers are made of unbreakable material; booths are well insulated and deep; an ice cream machine pumps out an endless supply of soft ice cream. Bonanza staff, which includes some 60 local young folk, gleams uniformly with the enthusiasm of the newly hired in the newly con- structed. Its ambience is young, bright and clean. The restaurant’s smiling Bonanza food is basic, as prices would indicate. My wife, the wee man and 1! tested a Steak and Chicken Monterey, a Steak and Crab combination (both $7.99) and a child’s fresh bar tour ($1.99). Steaks were juicy and cooked to specifications. The chicken breast, though somewhat underdone, was covered in a lively Monterey sauce, while the ‘‘snapper’’ crab legs were plentiful and came in shells designed for easy access. Dessert selection, included in the restaurant’s open-ended fresh bar bounty, includes jellies, fresh fruit and the trusty ice cream machine. Bonanza is not designed as a romantic eatery in which to spend wedding anniversaries or other Come’ RESTAURANT 1373 Marine Drive West Vancouver 926-4913 NEWS photo Mike Wakelleld BONANZA Restaurant's Dwayne Yuzik holds up a plate of the new North Vancouver location’s low-priced cuisine. To his right is Bonanza's Freshtastiks food bar. The family restaurant serves no liquor, just good food at reasonable prices. celebratory occasions, nor does it masquerade as such. Things move at a quick pace. Meals are delivered with smiles and efficiency. A soundtrack featuring Acker Bilk and other mellow favorites fills the air. Knives and forks clatter joyously on melmac. Families are everywhere. Part of a 600-unit chain, North Vancouver’s Bonanza is dedicated to the same principles of cheap and friendly that have made the Bo- manza concept so_ successful elsewhere. Our family night on the town cost $18.62. For the family dining unit and the thrifty of pocket, Bonanza is open daily from 11 a.m. to 9 p.m. (10 p.m. Thursday through Satur- day). TASTY MORSELS CYPRESS BOWL CAFE, MAIN PARKING LOT OF CYPRESS BOWL SKI AREA, WEST VAN- COUVER. . A MAJOR overhaul to the Cypress Bow! ski cafeteria by Cypress Bow! Recreations Ltd. has yielded the Cypress Bowl Cafe and Bobby’s Lounge. The two, outfit- ted in rough cedar exteriors, offer liquid and gastric refreshment for all those taking advantage of the mountain’s summer recreational facilities, which include hiking and chairlift rides to the peak of Black Mountain. Available in the Cafe is a full selection of luncheon basics from Mountain Burgers ($2.50) to Chicken Fingers ($4.95) with mustard sauce. At Bobby’s, diners can rinse down lunch with their favorite beverage, alcoholic or otherwise. Both Bobby’s and the Cafe are open daily from 11 a.m. to 6 p.m., weather permitting. ditioned | dust 114 blocks west of the SeaBus, on your way to or from Expo Open 11-11 7 days a week Free parking © 117-260 W. Esplanade 986-2228 CALENDAR OF SPECIALS RIONDAYS * 6 oz. Steak Sandwich with Fries ¢ 8oz. Teriyaki with Fries * Postcard Night-—Tug sends back a special recipe every week ona postcard ¢ Bring us your postcard from around the world & your meal is '/2 price.*! WEDNESDAYS * Seafood Night—a specially chosen appetizer & entree every week. THURSDAYS ¢ Nacho Night ¢ Chicken & Rib Night—a Chicken & Rib Combo with Fries SATURDAYS ° Pasta—a specially chosen pasta dish for every week ° 2 for 1 Burgers* 55,95, * Tax (where applicable) not included in discount * No other coupons valid with discounted items. e You must have fun. * ]—Maximum of 1 posicard per couple. 4% price only applies to special item. * 2—Nacho Night applies on- ly to cheese nachos. Beet & Gaucamole cre extra. * 3—2 for 1 Burgers a second burger of equal or lesser value will be free. Tug’s is an adult cafe pub. You must be nineteen or older. Menu Available 12:00-9:00 p.m. Located in the N.W. comer on the 3rd floor of the Lonsdale Quay Market Monday-Saturday 12:00pm - LOOam Sundays 12,00pm - 1LOOQpm