"But my first goal is fresh food," says Kim, appraising the improvements he and his wife, Jennifer, have made in the two years they have owned the place.

Fresh meat is delivered three or four times a week by Del Monte Foods out of San Francisco. Fresh produce comes every day. Kim also revamped his kitchen, installing a new broiler, fryer and convection oven. He says the broiler makes food less greasy than the grilling method, and the new fryer allows him to serve foods like French fries at all meals any time of day. He uses the convection oven for pizza and lasagna. "It helps the food taste better," he says.

Kim's menu is a study in versatility. Choices run the gamut from 47 different kinds of breakfasts to 20 sandwiches, eight salads and 27 dinner entrees, all within a family-oriented price range.

The staff of 18, including chef Rosalio Maturino, is the same since the Kims bought the place. "I'm lucky for that," says Kim. Diners are happy for it too, since menu items, like the restaurant's popular Dutch Babies, stay just the same as longtime customers like them. Dutch Babies are unique puff pancakes filled with a choice of strawberries, blueberries, bananas, whipped cream or yogurt. Priced at $6.95, just one fills the plate.

Chinese chicken salad with peanut dressing ($9.45) is a new item for the lunch crowd, who can also choose from six burgers that come adorned with chilies, mushrooms, cheese or bacon—there are veggie burgers, too. They're accompanied by a choice of French fries, fruit or potato salad and start at $5.95. Sandwiches like the shrimp and crab bake ($8.45) are an interesting diversion from the norm.

For dinner, Chef Maturino features a special each week like barbequed beef short ribs served with rice and salad ($13.95) or salmon or chicken teriyaki.

Diners can save room for a dessert of mud pie or the lighter option of mozi ice cream—a rice cake-covered scoop of chocolate, strawberry, coffee or vanilla ice cream that is small both in size and price ($1).

In addition to the 20 toppings for pizza served with red sauce, pizza lovers may substitute a white sauce made with olive oil, garlic and Italian herbs. "This restaurant is a pretty old place, and I've had lots to do to make it fresh and new," notes Kim, "but I've kept the good pizza recipes."

The Kims met and married 25 years ago in South Korea, where they were both born. He ran his own computer manufacturing, assembling and servicing business there until he reached the age of 40. "Then I decided I wanted to spend the other half of my life in another place," he says. So 10 years ago, he and Jennifer joined his family in Cupertino and soon after bought a Wienerschnitzel franchise on Camden Avenue in Campbell, which he ran for more than seven years.

The purchase of Live Oak Kitchen was a happy move, although "it's tough to keep such a wide menu," he says. But each time he tries to eliminate an item, he gets complaints. "It's good, though, for families who can always find something they like."

Live Oak Kitchen, located at 15531 Union Ave. in Los Gatos, is open Monday through Thursday, 7 a.m. to 9 p.m., Friday and Saturday until 10 p.m. and Sunday until 3 p.m. For more information, call 408.371.7600.