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PAGE 8, WHITBY FREE PRESS, WEDNESDAY, SEPTEMBER 23, 1987 wha itb.1!5.JWiIa[*J Nothing pre-packaged here With its 50's and W0s music and ambiance proving a hit by night since it opened in May, Boppers recently decided to extend the con- cept by day. "The malt shop is where people gathered to meet - and eat, too," says manager Paul Georges of the introduction of a lunch menu that has been quickly gaining popularity at the Dundas St. W. establish- ment. Boppers has had success with its IlWing Night" on Tuesday, going through about. 3,000 chicken wings each time. But for Georges, the 50's and 60's lunch menu is more than strategy to lure more customers. "I remember the 60's," says the 27-year-old Scarborough resident. "And I remember the older restaurants." And as a former salesman, "I did a lot of enter- taining, and I was mostly disap- pointed i the places I went to. " So Georges, a gastronome since he comes from a family of restaurateurs, knew whathe wan- ted to offer - quality - and who should prepare it -a family cousin. Guar antees wanted on hotel plan Town administrative committee will decide later on a planning recommendation to reject hotel development at Sunray St. and Consumers Dr. in Whitby. Committee decided to refer the matter after an appeal on the recommendation by David Sims, a lawyer for the Town of Whitby but who represents the hotel applicant, Marquis Investments, in this mat- ter. Planning director Bob Short said the hotel represents a commercial use in an industrial area of Whitby when other, preferred sites could have been chosen. Counillor Joe Bugelli asked what guarantees could be given that a hotel would be built on the site or that the property would not be resold after rezoning was permitted. "lWe are prepared to enter into whatever assurance or guaran- tees.. .to ensure the project can proceed," said Sims, who seeks council "agreement in principle" for the proposed use. He said Marquis had been negotiating with Relax Inn about the property. In reply to planning department concerns about establishment of associated com- mercial uses, such as a banquet hall and dinner theatre, without a hotel, Sims said the hotel would be the "first step" and the "key" to development. Bugelli argued that the Town would seem to be "inconsistent" if it rejected the hotel since an indoor been- -- p- roved - in , the industi al 1% "Nothing was pre-packaged before as it is now,"he. relates, as he, explains how every item in every serving, is made up of only natural foods ("We don't use garlic powder, we use real garlic. ") Moreover, the portions are huge, and what Georges dlaims are "the right price. " He adds: "We want everything just right for the food, based on my taste. Con (owner Con Giancoulas) is the businessman, I'm the salesman. For the most part, he's been in the bar business but I've been in the restaurant business." "If I ever get a complaint about the food here, I'd become upset," he says. "You can't skimp in the restaurant business." From the 1940's Wurlitzer juke- box that presides over the dance floor, the coin-operated jukes at the tables, the neon, posters and exquisitely rendered mural of 50's and 60's luminaries such as Marilyn Monroe and James Dean, the interior leaves little visual doubt that Boppers fairly oozes nostalgia and for many, provides momentary respite from the 80's. Little, save part of the bar equipment, remains from the~ Cokee Joe's roadhouse days after $500,000 worth of renovations. This is the latest venture for Giancoulas who formerly owned Operators in Pickering ("He didn't like that business," says Georges) and Xanadu, the telephone bar, in Toronto, now De Soto's, also a 50's and 60's bar. The over-25 crowd ("You can't say there's more of one age group than another "') dominates the clientele which often includes the Road Kings car club. "These guys just fit the picture 50 well as they neyer cause any problem," says Georges of the old car buffs. Meanwhile Boppers' doormen, former employees of other local bars, keep a close eye on who enters -and who doesn't. "They know who is trouble and who isn't, " says Georges. "The evening business is dec ent, we can't complain," he says, ad- ding that the accompanying 'lunch at Bopper's will grow on people " 6once we catch on. " PAUL GEORGES, one of two managers of Boppers ini Whitby, with an old Wurlitzer tîtat makes up part of the decor at the establishment. He hopes to extend the 50's and 60's style motif by introducing old-style lunches ini "malt shop" tradition. Fr-ee prIes photo Learn ToDance CE LE BR AT IN G> à H4RR LrfvAetA H R Y2 Clamsaon /IrthurY.41urirli Franchised ~' Dance Studios 10AM.-10PM Mon. -Fri Sat. 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