WHITBY FREE PRESS, WEDNESDAY, OCTOBER 17, 1984, PAGE 19 YOUR DI NING PLE ASURE w The Keg is a niee and cosy restaurant By iDINDY JOHNSTON Free Press Staff I'm into romantie places. -Restaurants where the lights are low but just bright enough to j see my husband's face. Although I've lived nearby to The Keg, I've neyer been tbere. Last Thursday, my husband, Ian, and I were. fortunate enough to have dinner at the Oshawa Centre's premier dining establishment. The Keg is cozy and intirnate, the high ceiling gives off low lights and the booths give a feeling of privacy. For an appetizer, weý enjoyed their "Entre Ajax bridge The following are the results of last week's play at the Ajax Bridge Clu4b as reported by jDwight Oland. In the Open Section: Harry Marks and Doug Donaldson, 200; Pat Crampsey and Jim Colvin, 193; Phyllis and Abe Kelly, 182; Jim Marteil and Mark Mar- tinek, 176; Dave McFee and Donald Crawford, 175; and Neil Brady and Sean Finan, a tie with' Bil and Beth Sweeney, 174. The Novice Section: Betty Kroetsch and Doris Watson, 23%k; Elina and David Elena, 20%; and, Bruce Nor- man and Greg Sweeney, 19%. The Ajax Bridge Club plays every Tuesday at 7:30 p.m. at the st. An- drew's Community Cen- tre, 45 Exeter Rd., Ajax. 1j'The resuits of each week's Play at the club wll be reported in the following issue of the Whitby Free Press. SFast andfriendly , service and good Sfood Is the order of Sthe day at the SFîreplace. Our menu In- '~cludes a wlde range of popular Items In-j Scludlng banquet. <burgers, Western Ssandwiches, steak Platter" which at $7.60 for two is practically a meal in itself. The plat- ter consists of potato skins, chicken wings, scallops and other mor- sels. Other items on their appetizer list include french onion soup, escargot, stuffed mushrooms and Mushrooms Neptune. Also brought to your table with dinner is a small loaf of magnificant. sour -dough bread which is imported directly from San Fran- sico, the home of sour dough and baked in their own ovens. The Keg has weekly dinner specials. Last week it was "Surf 'n Turf" which, according to my husband, who had it, was excellent. I-had "The Platter" a tasty combination of lobster, crab, scallops, and shrimp which was served over a bed of rice that was really out of this world. .Other dinner items in- clude five varieties of steak which corne in various serving sizes. The steaks include teriyaki style and 0f course, filets, sirlions, T-bones, and New York cuts. -Ail of these are cooked to order. According to manager Val Rindinella, ail steaks are cooked on a special kind of charcoal called Mesquite char- coal. Because it burns more intensely, the steak is quickly seared, Preserving ail the juices and flavors. It also gives a more delicate aromna and taste. Other than prime nib, the rest of The Keg's dinner menu is devoted to a wide variety of seafood including lob- ster, crab, stuffed sole, teri salmon and a "Cat- ch of the Day" which, naturally, changes daily. The most expensive item on their menu is the lobster dinner, $17.75, but most of their entrees fail in the *9.75 to $13.45 range. They have a pleasing wine list which includes such French specialities as Chateauneuf du Pape ($16.45) and Petit Chablis ($14.94). These are the most expensive bottles on- their list which includes vintages such as Hochtaler ($7.95),' Spanna Fiore ($9.25). One thing I should add is that the service at The Keg is excellent. Frien- dly, without being over- powering. 'While they are flot ceurrently open for lun- ch, they will be during the Christmnas season. After Dec. 1, lunch will be served between 12 noon and 3:30 p.m. Currently, their lounge, a, delightful quite place, is open from 4 p.m. to 12 midnight daily.. Dinner is served from 5 to 10: 30 p. m. Monday to Thursday; frôm 5 to il p.m. Friday and Saturday; and, from 4 to 9:30 p.m. Sun- day. The Keg has room for 164 people, 80 local dîners shouldn't be afraid to drop in on a whim. This is another truly fine place to eat in Durham. Region, I recommend-to everyone highly. ,40 SINCE ii IIIU FINE DINING LOUNGE IWU EXPRESS IILUNCHEON SPECIAI Iil~ Monday thru Frlday lis opoOsd aa iSuo ie aa 1110 & a full course meal at Don't forget to book foreo &Sun. SMORGASBORG - OP 301 BYRON ST. SOUl WHITBY 666-3070 t!! rperson ur Sat. ýNLY 19.95 TH 1874 mil1 MilJ FRESHLY GROUND COFFEE smaîl1 .400 medl um .4511 large .60" FRESH MUFFINS BAKED DAILY .55*1 FHiSH & CHIPS Codîut 1265 Fieod Soe 2.65 Haddock 1270 Ail prices are tax Included. 4'ÇEngishStyle Restaura>nt-4m Lic. under L.L.B.O. Presont HALLOWEEN> BA SH Saturday, Oct. 27 7 P.M. tol1A.M. MAGICIAN-. ~ENTERTAINMENT PRIZES FOR ~112 CoIborne St. E. w;i; y volN mimI a i GOLDEN GATE 107 BROOK ST. S., WHITBV 68-8321 This popular Chînese Restaurant is ln- troduclng the SZECHUAN CUISINE for al of you gourmets who Ilke splcy hot dishes. The Golden Gate also of fers a wlde selection of Canadian dishes from roast beef to veal cutiets and pork chops. The Bo-Bo platter and the dellious chîoken fingers are two dishes worth tryîngl! Perfect for lunch ordinner! WE DELI VER LARGE VARIETY 0F CANTONESE DISHES >Try Our Fabuloias SUNDAY BRUNCH O'Tool's8Bnjnhbas ail the tasty, crowd-pIoasI Notms you wouid expect PLUS UudeOCOUdishes *Swedlsh Meatbaîîs *Varety of Egg Dishes *Cold Cuts *Loads of Fresh Salads *Pancakes *Varous mouth waterlng deserts Enjoy our crackllng f Ireplace and classical music. We have a total of 27 mouth-wate.rîng items that you'Il love again and again. AdN -LmunIUUP.t 1U.C.- l2ynt.&under 33 Tounton Rd. W. (8f Simcoe) OSAAWA V--