38 — Wednesday, October 27, 1999 — North Shore News

sentrougi Ss restauran

From previots page

lemon/lime butter —

$15.95: Free Range Chicken
Sreast with Porcini and locai
mushrooms --$14.95; 8 oz.
New York Steak with cracked
black pepper and brandy —
$16.95.

Bentroudi dees great
work with veal. The sampled
Piccata al Limene was a good .
example: the veal scallops
came in a wonderfully tart
lemon-butrer sauce that was
as light as ic was rich.

The meat was accompa-

nied with stir-fried celery,
snow peas, spaghetti squash,
a sinall mound of herbed
mashed potato, a slice of
grilled red pepper, sauived
zucchini and triangle of
polenta — a plate ‘diverse in
both colour and flavour.

Fine veal work, yes, but
Bentroudi’s seafood is
matchless. Inspired siraplicity.

A plate of smali steamed
Mediterranean muss
example, was presented in a
subdued parsley, dill and gar-
lic sauce that coaxed the best
from the shellfish, which
were wonderfuily sweet, fresh

G, 7 days a week

“2427 Marine Dr..W.Van 226-8638

- Bast
» Vancouver, 984-3200. Visa -

north shore news

& DINING
now N. Van’s best

and savoury.
The Cupesante
wamberi, meanwhile, com-
bined scallops and prawns in
a sublime mushroom
chardonnay citrus
Bravo’s nightly fresh sheet
items provide the restaurant’s
menu with additional depth.
ect celebrations of fresh-
colour and taste on all

For those secking less
than a full entree, the restau-
‘ant’s appetizers (85 to $8)
make great full-meal combi-
nations: mix and match such
dishes as scallops in sundried
tomato coulis; fresh boc-
concini cheese and grilled
Japanese eggplant; South
Pacific prawns with fresh

basil and capers.

Bravo’s wine list ranges
from about 523 up to $60;
excellent bottles are available
from: Italy, Calitornia,
Australia, B.C. and
Washington state.

Ask your waiter. Led by
Michael Haltdorson, Bravo's
dining room staff are uni-
formly knowledgeable, effi-
cient and obliging.

Little wonder ¢
the restaurant's ser
some of the best you'll find

anywhere on the North
Shore. There’s no unneces-
sary waiting and no unwant-
ed intrusion. Just meals when
wanted and space when
needed. ;

Don’t forget desserts:

Tiramist:, of course, but also

ight sorbets (pear, bur- .
guidy) as fine floral palate
cleansers and richer items

Such as pear ice cream and

chocolate ate. Excellent all.”

It has

Festaurants -
In its new expanded for-

mat, it is the bes: i
a bigger Brave, indeed.

—trenshawOdivect.ca 2

t

summary ©
Table Hopping revi

for your consumpiics:

aoa
Byblos Cafe and Deli, 108
~ 8rd. St, North

and Interac accepted. Open
from 9:30 am. to 10 p.m.

7 Monday to Friday; 9 a.m. to.

9 p.m. Saturday; 16 a.m. to 8

~ pata. Sunday. Not licensed to

“alcobol Ve

» is or eall aba pier? Take

; ways been o:te of |
: North Vancouver's better

AN artful
in North § ancouver City.

‘The North Shore's first.
Lebanese restaurant comes:
courtesy of Salah Farrage and.
his Byblos Cafe. "The 20 20-scat
off-Lansdale diner features =

arma, fatoich, taboulch ©
and other traditional Leban
dishes, Aside Zam the food
Farrage serves. up a small,
warm cafe atmosphere. No
Equor licence as yet.
Q00

" Blendl’s s Bistro and : ‘Bakery,

5775: Marine Dr.,- Marine:
Dr, West. Vancouver, 913;

‘prepared tuffect crepe served at Bravo Cucina on

3 open
am. t0,9:30 p.m. Thursday
Sunday. Vegetasian

E
an bakery features wide i open -

. dinisiz room finished in

and beam style. Good simp!

’ food. Neighbourly armes-

phere. New liguor licence °- ©:
means expasic ded dinne: menu

jee

Ane Marine Orly