WHTBY FREE PRESS, WEDNESDA, FEBRUARY 1, 1989, PAGE 17 Fine Dining comes to Pearson Lanes By Debbie Luchuk The most recent addition to Pearson Lanes offers Whitby and area both fine cuisine and mining atmosphere. Pearson's Fine Dining establ- ishment ofers a French, creative cuisine using "thin g that are very creative but diferent from the region," according to execu- tive chef Ralph Kofler. .'We offer a lot of table service, with anything from -pepper steak, chateaubriand. We have cream of oyster soup in a croute puf pastry shelias an ap etizer, and poached scallops with pink and green peppercorn sauce so that one can tr both kinds of sauce," Kofler said. Pearson's dessert specialty is a chocolate basket with sponge cake, fresh strawberries, Grand Marnier topped off with whipped cream -and a chocolate butte y. Kofler has been cooking for 12 years in various fine dining establishments around the world. "I have done all the jobs from chef souciere to chèf du partie (large banquets). I wanted to go back to creative, fresh cooking, as I already had management experience." Co-owner Beth Lund said the Pearson Lanes' location was the "first choice. We didn't even think of another place. We wan- ted to do fine, dining, and Pear- son Lanes shows an outside decor that is lovely and creates a nice atmosphere outside." Although no expansion is plan- ned in the immediate future, the menu will change in April, retaining selections that are popular, and putting lighter selections, and fresh ice creams on the menu. Co-owner Trevor Lund said that he would like to expand to the next floor of the building in the future, if the restaurant is to. expand anywhere. However, both Lund and Kofler said that the facility is small to retain a per- sonal, intimate atmosphere, and ensure that there is only one "turnover" of patrons for dinner. "We don't mind if people drink coffee and have a good time," Kofler said. Trevor Lund has2been in the dining business for 25 years, and decided "it was time to put what I learned into practice for myself," when Pearson's Fine Dining opened in December of 1988. "People in Whitby deserve a nice place to dine, with the influx of Torontonians and business people out here,» Lund said. IHe designed the decor of the restaurant himself. "A lot of the items came from my home, and my chefs. He owns all of the Van Gogh (prints) in the "Van Gogh room.' The restaurant has been over- whelmingly successful since opening, and Lund said, "Our Southridge Men's Wear has moved from the Brock St. S. location to newer facilities at 105 Colborne "This is a much better location, with much better frontage. There are more amenities, a permanent showroom, dressing rooms," owner AI Kent said. patrons are business people pri- narily, very food conscious, con- sciouis of quality food." Pearson's Fine Dining is open from 11 a.m. to 11 p.m., from Monday to Saturday, reserva- tions preferred, and robably necessary in the next litte while. The store is continuing to exparid the Chaps/Ralph Lauren line of clothing, as there has been "overwhelming response" to the clothing since the store opened in the summer of 1988, he continued. Hours of operation are the same as before. SHOP IN THE HEA RT OF FO()R VAL .EJNTINJE 'S DAY PreMalentines Seciai to 11/ off (Sale extended till Tues. Feb. 14/89) Tass Jeweliers, S430-2500 153 Brock St. N. Whitby First RenovcdionU 50ff AILL (cersa.mic~ Tterns Wed, Feb. 8 to Sut, Feb, Il THE BROCK STOP Great In-store Specials on wooden products, wreaths, etc. 224 Brock 668-2077 St. S., Whitby 668-1480 Store Ilours: Mon. - Fri.9:00-4:00 Sat. 10:00-3:00 (Except holidays), Illustrated Historical Atlas O f (Durham Region, Whitby, Oshawa etc.) Pearson Lanes 103A Mary St. W. Whitby 430-1642 fiery hot Latin cances.... now at Arthur Murray Call 430-0014 409 Brock St. S., Whitby £OÀ Men's wear store moves to new, larger quarters Le 19