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fireplace mantle. Slate floors. Patio with », parasols. Eager opening night crowds.

It was a contender.

“Bur the Tusk never really gor ‘untrack ked.

It suffered initial growing pains. “Not Surprising. Top end personnel changed several times. Unsettling for those on both sides of the kitchen

~ counter, - And then came Afilestones. Right next. ‘door:.."

‘Spectra’s overnight success story

cked dining ‘business from ail parts of the North Shore, but its proximity ‘to’ the. Black Tusk exacted a direct toll on

“its foundering neighbor's dining trade.

However the Tusk’s initial attributes remain:“And the'success of Milestones is roviding a positive spirioff for its less

well-known neighbor. -

Overflow crowds and lost“: Milestoners are ‘discovering 8 the Black - Tusk.

stage, the Black Tusk bs not have: | ble, to take dvantage of thes" facto

carly. a’ bit,on the watery side, “bur? thi

- Steak,

Tusk has stripped away any misplaced pretensions of glamor.

Its 64-seat dining room is, well-lit and uncluttered and serviced by an able

"kitchen that produces good quality

hamburger and pasta cuisine at reason- able prices.

The Tusk doesn’t have the frenetic energy of Milestones with its lineups and venue for people-watching.

It has, instead, 4 parkside serenity and the matchless entertainment of mixing golf (a driving range) and din- ing. F A recent dinner experience in the’ Tusk’s'outdoor patio underscored its value as an overlooked summer dining locale.

Chef Ashley: Page has put together a - simple menu that doesn’t get too far beyond pasta (Linguini with seafood: Fettuccine Alfredo, Penne with chorizo sausage), hamburgers and other sand-

‘wich food (focaccia sandwiches, chick-

en and veggie burgers, beef dip). Main entrees ($8 to $13) include

“such items as B.C; Salmon Fillet,

Curried Chicken and Mountain Strip

A specials ise served Thursday

through S Sunday adds a trio of seasonal

to Took around (I found i it at- the: Lynn. Valley LDB}, but

worth the hunt: Rich’

where.

deep cherry. and blackcurrant flavors with a hint of cedar in there some-

der faces ohanenge |

entrees to the regular menu. The sampled beef filet from that addendum was well received. It was

presented on a large brightly colored

plate.

Accompanying the beef: cottage- fried potatoes, grilled zucchini and red and green bell peppers along with steamed squash, cauliflower and broc- coli — an unusually generous assort- ment of vegetables.

The meat itself was flame grilled medium (our waitress neglected to ask us how we wanted it cooked) and served beneath a rich blue cheese sauce.

It was a very good entree.

The duck breast, however, was not as weil prepared. It came with the same supporting cast, but the portion of meat was inadequate and it was over

~ cooked.

Our dessert Profiteroles were gener- ously doused with chocelate and cream

“and made for a sweet finish.

And the Tusé’s outdoor patio pro- vided a welcome backdrop of cool for- est-side tranquility.

Past its formative years, but hardly long i in the tooth, the Black Tush i is

~ worth trying.

Thanks to this year’s heavy bine harvester to mow the croquet ‘pitch and’ scour the locai hills fora new caber

‘bucked and split the old one

. fain, we had to hire a com-'

since scmebody mistakenly

An impulse’ buy that paid ff..Worth tucking /a few

for firewood. .

© California‘ Maki OBC, Roll © Teka Maki. * Salmon’ Maki

i

under the bed and forgetting about them ‘at feast until the next spring cleaning.

LEES &: DREGS: Sorry about, the absence, but the Annual . General ‘Meeting of: the. Garibaldi. Croquet::and.; Caber-Tossing” Club. took a: . heavy toll on the elected offi-

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