Doyle puts his sttimp on King‘s Arms ADVERTISING FEATURE by Don Wall ( uring the 1980s and into the ' ‘90s, Larry Doyle used to visit the predecessor to his staurant and pub, now known as he King‘s Arms, for a chat and a eer. He would sit there, like thouâ€" nds of other men and women have one in restaurants through the ages, ind imagine what changes he would hake if he ran the place. Well now Larry Doyle does run e place. Last year his wife Jane boyle formed a partnership with olly Abraham, the owner of toneboats Restaurant, and purâ€" hased what was then called the anchester Arms. Larry hired a ood chef, Dave McKay, undertook bstantial renovations and reâ€" jpened the restaurant on July 30. It ; located in the Miller Mews at the orner of Church and Reynolds treet in downtown Oakville. "I thought I would get a chef, fix e place up and ensure that we have (Continued from last page) University of Toronto and went into the banking business upon graduation but soon found it wasn‘t to his liking. He has worked in restaurants since he was a teenager, and so asked his parents for help in setting up his own business. "My father gave me six months," he said. Twoâ€"andâ€"aâ€"half years later, Buonasera has developed a solid following, and Marciano has even had to expand the restaurant to handle the flow of customers. Unique house specialties include Veal Rosemarino, cooked with Rosemary and mushrooms, and Pasta Cappellini Buonasera, feaâ€" turing shrimp sautéed in tomato and leaks and served over pasta in a tomato and white wine sauce. Customers rave about Gilda Marciano‘s tiramisu, a fabulous dessert with lady fingers, espresso Mother adds to flavour at Buonasera Ristorante this â€" week. "Those were the three things I thought the place needâ€" ed." A real find Mc K a y was a real find for the King‘s Arms. A graduate of the Institute of Hotelry in Montreal, McKay has been in the restaurant b us i n e s s throughout Canada for 17 years, the last 10 as a head chef. His specialty is fine dining, and he believes in choosing his staff careâ€" fully and developing their talents through long apprenticeships. Most coffee, mascarpone cheese topped with a brandy or other liqueur. The tiramisu is surprisingly light â€" and trust us, it‘s heavenly. Marciano suggests topping off the meal with a special coffee known as Sambucca Evangelico. The prices are surprisingly low for such fine dining, and Marciano, working as manager and maitre d‘, ensures that the service is prompt. Valentine‘s tenor As a prelude to Valentine‘s Day, Buonasera is bringing in a respected tenor, Giordo Longdo, to perform two shows each on Friday and Saturday this week. Showtimes are 7 and 8:30. Pianist Peter Tam is a fixture on Thursdays. Buonasera is located at 119 Jones Street, one block north of Lakeshore Road in Bronte. Call 825â€"9328 for more information. Novotel Hotel restaurant a couple of years ago. He brought with him to â€" the King‘s Arms an apprentice who has worked for him for three years. The chef runs a busy kitchen at the King‘s Arms. There are close to 200 seats in the restaurant, including a patio used in the summer and An upstairs room that holds 50 and is appropriate for special functions. He appreciates the freedom given him by restaurant manager Larry Doyle. "I was given the freedom to come here and do a§s I please," McKay noted. "I believe in giving good quality food at a good price." His menu is a combination of British pub fare and Bistroâ€"style food. McKay enjoys creating interâ€" national meals for the daily special menu, such as Coquille St. Jacques and Mexican Bean Soup, and he likes treating his customers to extraâ€" Treat QOur Inclusive OS ]eyy\g!lery ~ 4 P CA Oe 7 Now at Our New Locatlion 177 Lakeshore Rd. E. Free Layaway, Custom Design 338â€"0821 Estate Jewellery Bought Sold Expert Jewellery Watch Repairs | Diamond Merchants, Appraisals On Premises Regular Price Merchandise Offer vaild to Oakvllle Beaver "Shop Locally" card holders # The Coat of Arms for the â€" by noted Oakville jazz musician Kid Bastien, a staple 4 performer at the Oakville Jazz Festival p Valentipe to Y%\l/liembershlp C WEEnKS $ ordinary dishâ€" es as Salmon Puffed Pastry. As for <the King's Arms British side of the menu, was created. _ McKay says he believes in following the traditional recipes : to ensure that his food will be just like "Back ome", as the m ‘:e‘ ‘n . u describes. He s ferr y e s favourites like steak and kidâ€" ney pie, shepâ€" M herd‘s pie and bqnéers and mash, and on Robbie Burfns Day he even prepared authenâ€" ti¢ haggis. "People who used to come here before say they‘re surprised at the good food," Doyle says. They also appreciate the diverse assortment of beers at the bar, with nine domestic and international brands on tap including Oakville‘s own Harbour Gold from the new Trafalgar Brewing Company. The renovations undertaken by Doyle have given the place an extra warm feel, he explained. There was a thorough cleanâ€"up, walls were taken down to make it more airy (though there are still many cozy corners) and all chairs and benches were reâ€"upholstered with rich green or red velour. Cementing the tradiâ€" tional look is the rich mahogany trim, especially notable in the bar 55 ,\ / Gi%ééxom. Sweetheart a giftofibear for Valentine‘s Days §\ " 90 * Exfoliating Body Polish + European Sea Clay Body Wrap * Therapeutic Mineral Bath °Rmï¬pg$hower * Full Body Moisturizing t o" \/' Gift Certificates Available from $25 â€" $500 THE OAKVILLE BEAVER Feb. 9, 1994 â€" V7 c area. Doyle said his goal in running . the restaurant is to create a neighâ€" s bourhood pub that attracts Brits and others for its atmosphere and its food. He has stepped up service at the restaurant, and reaches out into the community by sponsoring three darts teams. The King‘s Arms is also home base for many of the Doyle said. Crusaders rugby players. "We have For more information on The a lot of regulars here, it‘s developed _ King‘s Arms, call 845â€"1010. Sparkling Deals... 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