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TEL. 877-7820 761-351 I sZ^flj-onse *s CONTINENTAL CUISINE LUNCHEON — COCKTAILS TOLUCA LAKE 10057 RIVERSIDE DRIVE ANOTHER MONEY TREE RESTAURANT NOW IN ENCINO JIMMY ALLEN SHOW APPEARING NIGHTLY OPEN FOR LUNCH,& DINNER 981-1700 16911 VENTURA BLVD. ENCINO Corner of Balboa Blvd. FRENCH CUISINE SERVING FINE CUISINE SINCE 1937 ^ SPECIALIZING in GOURMET DINNERS COCKTAILS * LUNCHEON * DINNERS 13849 VENTURA BLVD. * SHERMAN OAKS 788-7810 872- 2311 nightly THE BOBBY TROUP TRIO Tues. thru Sat. Conform • Culsino Dinner AT THE TR< Wk TROPICAL DRINKS «* OiJNAWTftA»&* From 5 p.m. to 2 a.m. 4200 RIVERSIDE DRIVE • TOLUCA LAKE • 842-5480 11915 “ THE VALLEY'S FINEST ” S,NCE 1946 LUNCH and DINNER 877- 4777 • 769- 9601 VENTURA BLVD. STUDIO CITY ELAINE COLE ~s?y Arthur Wong’s New TAR EAST TERRACE Entertain; nt Nitely in The MARCO POLO ROOM NOW OPEN FOR 4123 lankershim Boulevard named his own place after returning to Belgium. Chris says in Europe, his father, just as most prideful restaurant-hotel owners, still do daily early morning marketing for fresh and top quality vegetables, fruits and other items needed for their restaurants. He also says the problem of getting help for the restaurants there is much worse than in our country because many of the younger people are going into professions such as doctors and lawyers but are not eager to serve as waiters or learn to be a topnotch chef. “Our steaks in the U.S. are the best in the world,” Chris points out, “but try to find the perfect milk-fed veal which is served in Europe.” “Very few places here can afford to serve it, even if they can find the authentic milk-fed veal.” Another difference in restaurants is wine service,” adds Chris. “Over here, very few people will pay $20 for a bottle of wine, but in Europe, where wine with dinner is de riguer, that is not an uncommon occurance.” “One of the things we can really boast about in Belgium,” says Chris, “is the wonderful pastries, waffles and ice creams.” “They are truly the best in the world with all kinds, and different types and flavors plus butter, sugar and whipped cream toppings.” Ye olde ed thinks it would be mighty dangerous for a dieter in Belgium! We asked Christian about the number of diners served a night, say, in a fairly popular Belgium restaurant. He tells us that, as a rule, many places are quite small, or in a “seasonal” or resort area, so often times, to serve 15 persons a night is usual! Altogether some interesting revalations from our Belgium-American friend, Christian Bernaert of Michael’s Canoga Inn, Canoga Park. OUT OF THE VALLEY DINING TIP: Our friendly cuisine afficinado, Leonard Shannon, invited us to meet CHIANTI’S youthful new owner, Jerry Magnin, and also observe the changes in decor and sample the new menu. Chianti’s, &s you dear Diners and Do’ers probably know, has long been famous for Italian specialties. Now, under Magnin’s youthful enthusiasm and creativity, the charming old place has acquired added lustre plus the wonderful aura of old. For appetizers, we had deliciously rich, dipped and deep-fried Italian cheese with a marinara sauce, garnished with strip of anchovy. I can only say that the meltingly good fettuccine selected by Shannon for us, and the suggested Polio Alla Romano and Bistecca Fiorentino enjoyed by all of our party, was a fine example of the classic, Italian cuisine» Page 34