Wednesday, November 21 , 1990 - North Shore News - 35

jango features good wine, food, song

From page 34

on to the peaks of haute cuisine.

Django’s menu, meanwhile,
presents an arsenal of change-up
pitches that will both interest and
entice even the most blase of
diners.

it specializes in seafood and ex-
cels in gastronomic adventure.

Fresh oysters ($6.25 for five) are
presented on the half-shell in te-
quila, lime and cilantro; Tropical
Tiger Prawns ($17.50) come
sauteed in banana and black bean
sauce and fresh fruit; and Roast
Duck is finished in a mandarin-
ginger glaze and served with
waterchestnuts.

Django’s wine list also features
some unusual and excellent bot-
tles.

A 1978 Garrafeira ($29.95), for
example, is a rich and
sophisticated Portuguese red wine
that will bring out the best in any
special occasion.

But Django offers more than
food, wine and Gourley.

As might be expected from a
restaurant named after the leg-
endary Spanish guitarist Django
Reinhardt, Cafe Django also
features music.

And again, music far from the
middle or even extreme corners of
the road.

The night Table Hopping expe-
rienced Django, the restaurant was
filled with the sounds of Babayaga,
a string quartet featuring three vio-
lins and a cello that produced a
stirring and hypnotic blend of
syPsy-jazz.

Live jazz and blues are featured
nightly at Django.

But let's eat. I’m famished.

Foccaccio bread and a gritty
12-grain bread were served with a
small dish of triple virgin olive oil
for dipping and a swirl of deli-
cately herbed butter for spreading. -
Excellent combinations.

Duck Wontons from Diango’s
appetizer menu ($4.95) came with

a brilliant red cranberry sauce that
combined good sweet and sour
contrasts.

The wontons were crisply deep
fried and stuffed with ample por-
tions of duck meat.

Blackened Mako Shark ($16.95)
with pineapple and cucumber
salsa beckoned from the restau-
rant’s Daily Creations sheet, but |
chose Thai Chicken from Django’s
main menu.

Quick bites

APPETIZING

*! ive Jazz

*Eclectic menu

*Good winemanship
*Colorful food presentation

UNAPPETIZING

*Live Jazz
*Trying to park in the West End

It came atop a bed of deep-fried
spinach, which added a crisp tex-
ture and an alluring nutty flavor to
the dish.

Also on the plate was a mound
of Sunomono rice noodles.

The chicken itself came stir-fried
with red bell peppers, fat straw
mushrooms in a slightly spicy
Southeast Asian sauce.

| found it interesting but some-
what salty and lacking in exotic
subtleties.

Alsu sampled was a Chick-pea
and Potato Homous, ($4.95) made
with fried garlic cloves, sesame
seed paste, olive oil and oregano,
and a delicious Coconut Chicken
and Prawn Satay ($14.95) that

came with a rich peanut sauce and
a sefreshing carrot relish.

Desserts are excelient at Django.

The restaurant has wisely re-
tained the services of a full-time
pastry chef (Andreas Kieselbach),
and the results reflect that invest-
ment: Lemon-poppyseed Pound
Cake ($6.50) served with citrus
sabayon; White Chocolate
Napolean ($5.25); Gold Leaf
Chocolate Truffle ($7.95).

And Django stocks a good range
of vintage Ports (63 Burmester,
anyone? only $19.95 a glass) and
other interesting dessert wines to
help you round out your West End
dining adventure.

So if you are dusting off your old
beatnik attire and planning a trip
to the West End, check in at
Django, give your regards to the
head waiter from hell and dig
some progressive dining and jazz.

ON THE HILL

CHRISTMAS FROM
THE SALMON HOUSE
The perfect present for the per-
son who has everything. A

Salmon House gift certificate!
Available in any denomination.

Come up and see us!

|JOIN US THIS CHRISTMAS SEASON!}

The Salmon House would be happy to take care of
your Christmas party arrangements. We have
excellent group menus or would be happy to arrange
a specific menu to suit your needs.

Call us soon for your reservation 926-3212

The staff at The Salmon House wouid like
to wish all of you a very Merry Christmas.

OPEN ORR
REMEINBERANCE
NOVEMBER HT f (21H

——_—

Tero
Lua E

| Sulphy BRGY |

[We enteAnnatry

AAI WEMNES NS

BRAKE CHECK ADDS ANOTHER CHAPTER
TO SUCCESS STORY

NE OF the first things that cat-
ches your eye when you wolk in-
fo Brake Check is the “Report Card”
s board.

t's a modesHooking corkboard lil-
I tered with srnall white forms where
customers ar2 asked to grade the ser-

vice they received.

The testimonials are extensive, en-
thusiastic and impressive.

If every brake check customer feels
as positively as these do, Pat will be
satisfied.

Pat is the owner of Brake Check,
located at 1348 Marine Drive, across
from the Mercedes-Benz dealership.

Hell be celebrating the Grand

f Opening this week, having recenily
| assumed management at the end of
1 August.

Pat's location is a link in fhe success
story enjoyed by Brake Check. There
are three Iecations in the Lower
Mainland, one on Vancouver Island,
with additional stores to be opening

soon.

This Alberta-born company just
keeps on growing as franchisees take
up their new premises.

His decision to join the Brake Check
family was based on the integrity and
dedication to cusiomer service that is
exuded by the corporation.

Brake Check specializes in front-end

f automotive care including brakes,
| steering ond suspension.

The company has made ifs name by

i offering customer-centred auto service,

complete with an open shop policy,
and friendly, knowledgeable
operators and staff.

From fwo Edmonton focations in
operation in 1987, Brake Check has
grown to include 10 outlets across
three provinces.

“We're committed to opening 27
stores by next July throughout western
Canada,” he said. Long-range plans
include 54 franchise operations across
the west within the next 48 months.

Brake Check is a public company on
the Alberta Stock Exchange.

Pat, as well as other franchisees,
undergo the company’s rigorous train-
ing program to ensure they reflect
Brake Check’s dedication and commit-
ment fo customer service.

Aiready, the policies of Brake Check
are showing results at Pat's shop.

‘Things are really going well” he
said. “We already have a lot of new
and repeat customers, peopie who
seem to appreciate they can see
what's broken.” Pat said, referring to
Brake Check’s open shop policy.

“The honesty aspect appealed to
me and it appeals ’o the customer” Pat
said. “I's where you can show the
customer what's wrong and help them
fo understand how things work.”

An integral component of Brake
Check's user-friendly environment is
their aHempt to demystify the auto
repair process through the open shop
policy.

Cusiomers are invited right into the

service bay during the free inspection,
and to talk fo the service rep.

They're encouraged fo examine the
worn parts (a white glove is even pro-
vided!) seeing firsthand the need for
repair or replacement.

The customer can then choose to go
ahead with the repair, or wait until
ancther time. There is no obligation.

Hand-in-hand with comprehensive
statf training and the open shop policy
is Brake Check’s attention to
cleanliness. This combination sets
Brake Check apart in their field.

Pat says each of the service bays are
hosed down after each job He ex-
plains this makes the area welcoming
fo all customers, be they businessmen
in three-piece suits or women in heels.

Pat and staff are adamant about the
franchise philosophies. You'll always
find the premises to be clean, friend-
ly, and the staff willing io provide the
information and service of your vehicle,

Stop in soon, and ask them about
Brake Check’s “Friendly Neighbour
Pledge” They'll be happy to tell you all
about it. Brake Check is open from 8
a.m. -- 6m. Monduy to Friday, and
from 8 a.m. - 4 pm. Saturday.

Wil c’

ke fluid

condition, and sees to if that corporate philosophies are carried out.

BIA/GHTS of SUIDAY BUNA |B
| Guiraensr PHESDAY, |i

| Brake Check An Advertising Feature |