Max value Dinner $10 Lunch $5 Dine in only COUPON Valid Any Day SASKATCHEWAN RESTAURANT open Good Friday at 7:30am Scrambled Eggs $ gor Bacon & Toast ' Located at the "Sundown" end of Park Roya! South COFFEE & TEA HOUSE EASTER SPECIALS _Cofieo —~ Tea Columbian ' $7;50 bog Yunnan £998, ‘Introducing homemade pies ¢ rhubarb, berry pod . sy) over ‘30 blends of premium coffee ° A i over 70 types of tea - { : 166 We) of coffee with this ad Open7 days | 985-4813} ' 203 l Lonsciaig Ave N N. Van. 7 tel tom, to Te, SO - TOC Fags: "Linck Wan Faz. 10:308.30 Denon: Whoee.~ Sect. 5:30-10:30 1448 Warine: Drive, Ww Tan: iba OL 00k z ve Pabiios. Cags BOE BET ne! haz? WhOWE Dens Was ‘P26 IEE. Car Timothy Renshaw Carmelo’s Ristorante Italiano, 1448 Marine Dr., West Vancouver, 922-4719. Visa, MasterCard, American Express accepted. Open every night for dinner. Open for lunch Monday through Friday. Fully licensed. Vegetarian options? Some. Take the kids or call a babysitter? Call a babysit- ter. "© Merlot House Red (4 litre $9.95) © Prosciutto Di Parma ($6.95) ¢ Insalata Di Bocconcini ($6.95); * Gamberoni Al Cinzano ($15.95): * Fusili Quattro Formagi ($11.95) CARMELO’S CONTINUES to hold its own in the compet- itive North Shore italian restaurant market. . It represents a good news story for the little guy. Because in physi- cal stature, Carmelo’s can’t compete with larger good quality North , Shore Italian restaurants like the Corsi brothers’ Cafe Roma. But in food quality, service and dining room ambience it is more than a match for any North Shore restau- rant, be it Italian or otherwise. As with any thoroughbred, good : bloodlines have much to do with 12! o’s revisite: Restaurant's quality endures Carmeio's continued success. The restaurant was founded by Carmelo Sortino in 1985 several paces to the east of its present loca- tion. Sortino invested much of his congenial personality in the original Carmela's and ensured that its kitchen produced good quality Italian food. When Sortino departed to open the restaurant that now bears his name on Commercial Drive in Vancouver, the capable Samuel Bentroudi took over as Cannelo's owner and head chef. : In 1992, Carmelo’s closed to make way for a new development in the 1400-block of Marine Drive. Its 56-seat dining room disappeared. But after a 10-month hiatus, Carmelo’s reopened in its present location with a smaller dining room (now 34 seats) but renewed vigor. Bentroudi has since departed. Carmelo's is now in the hands of Jean Claude Lo-Cicero and its tradi- tion of fine Italian cuisine continues. Lo-Cicero has overhauled : Carmelo’s menu, adding much of interest to the core Canmelo’s offer- ing of fine pastas, seafooe and red meat dishes. .° ‘ Carmeio’s Antipasti selection ($4 to $8) has enough variety alone for a satisfying meal. _ Plates of finely sliced italian meats such as Carpaccio Di Manzo (seasoned beef tenderloin) and Bresaola (air-dried halian beef with olive oil and capers) are excellent accompaniment to simple -Canmelo’s salads such as the Insalata Di Pomodor (tomato, onion: and capers) and the sampled ~ “Insalata Di Bocconcini (tomatoes, - bocconcini and grilled eggplant). We combined the salad with an order of Prosciutto Di Parma (Italian : ham sprinkled with olive oil and. capers and spiked with a deft. sional. - squeeze of lemon) — an excellent Start. Carmelo's entrees ($14 to $17) include four veal dishes (three scaloppine, a Marsala, one with - lemon sauce and another with goat cheese and artichokes), four seafood (Swordfish with garlic, lemon and _ wine; Grilled salmon, scallops in a spicy garlic sauce and prawns in vermouth and lemon), two chicken (breast with lemon and capers, °° breaded chicken with mozzarella | and spinach), a rack of lamb and a. New York steak with Peppercoms and cognac. .. Our sampled Gamberoni Al Cinzano was presented on a large colorful platter that included sautéed © beets, squash scaloppine, steamed, zucchini and carrots.. Carmelo’s also offers, 17 vari- eties of pasta ($10 to $12), all homemade (linguini, fettuccine, tortellini, penne, ravioli; trenete and : Spaghetti)... Table Hopping’ s Fusili Quattro Formagi was ordered from the: evening’s special menu,” The spiral shaped pasta was : combined with a rich sauce of” cream and four Italian cheeses”) (ricotta, gorgonzola, bocconcini and asiago). -: _ Both entrees were expertly pre pared and presented. *. ; Carmelo’s wine list is smal ($19., to $40) but stocked with some’ good ' bottles from Italy and Califomia. Only four selections are available by ‘~ the glass and half litre ($4. 50 to’ $14), however... ; Desserts are available, . ~ Service is friendly and profes-. ; Seating i is limited, and ‘Carmelo so has a good local following so reser... vations are strongly recommended ‘See Photo Page 23 Pricey Show Reserves sHon. "John Moore WINE SPOTS ROSEMOUNT... SHOW RESERVE CHARDONNAY 1993 - $20.95 (Australia) _.. Rosemount has been in the fore- _ . front of Australian winemaking for - pe Ki 7 ng and Mom & Dad _and Grandma & Grandad . _ Reserve” models they tinker up for industry ‘about a decade now. Their “Show: wines are the, touring trade ‘shows .and the. international juxury market. ‘ » Always pricey, they also deliver full value in well balanced fruit and- ~ oak: I've matched their chardonnays - against much more expensive white Burgundies ‘and the ad hoc tasting panel inevitably: prefers the Down ': Under over anything less than'a $50 grand cru from across the Atlantic ditch. Like Mondavi in California, ~ Rosemount has also recently taken the environmentally friendly step eliminating the ‘lead capsule over | 2nd floor - Lonsdale Quay 987-9322, SS Australi ia deliver full value the cork, a no tion against cork-chewing ' insects that used to infest, traditional ‘cel ‘Yars.” LINDEMANS CABERNET SAUVIGNON BIN 45° 1992 $10.85 : (Australia) -: Some Aussies’ may sneer i at the’ mention of Lindemans, one of. the ° oldest and biggest wine-makers ‘on’ the island ‘continent, the way B: C.. residents cringe at’ the’ memory of: . Calona Royal Red,: but: Lindemans : has come 4. long: way from being’: purveyors of. bubbling or fortified ; migraine-in-a-jug.’ This cabernet is surprisingly rich ; and plummy, without being ‘at. all. cloying or. obviously jammy in the old Oz user-friendly ‘style. A nice. drop at a reasonable tariff and a bar- . gain, since °92 was'a very good year below the Line.