Joey's Restaurant
6 locations across Winnipeg
http://joeys.ca/ourmenu/dineinmenu.html
If you read my reviews at all, you know that I'm not a big fan of chains. There are some chains that carefully plate great food, but there are thousands of chains that employ starving university students in their kitchens, thawing food for a meal. I'm especially leery at seafood chains since seafood has such a small tolerance for error.
No mussels today, which is too bad. Mussels is one of the finickiest foods to make and even great restaurants don't always nail it; this is one of the best benchmarks for seafood preparation. No lobster bisque either, leaving me with Joey's Clam Chowder as an intro. This ultra-chunky soup tastes enormously hearty; unfortunately, most of the chunks come from the potatoes and there isn't a lot of clams around. The paucity of clams leaves the broth lacking flavour--this is a bland soup base.
If you want something with a little more zing, the Sushi Crunch looks intriguing. Rather than follow the traditional Japanese method of adding deep fried tempura bits to rolls to add crunch, Joey encases the entire roll in panko and deep fries the roll. The result leaves a lovely, crispy exterior, housing a moist and soft interior, first encapsulated by the rice, then the fish. This is a lovely creation.
Appetisers aside, Joey's bread and butter comes from their Fish & Chips dishes. The rustic fries look appetising but they taste little better than the packaged, frozen variety. The selection of fishes taste much better, although they're all a tad greasy and a bit overcooked. The fish and chips taste good, but they aren't great--and there isn't anything special about them.
As with most chains, there are some hits and some misses. The overall production is rather boring, and made competently, but not expertly.
** 1/2 /5
This is a free product that I'm happy to bring to you. If you enjoyed reading this, please consider clicking on the accompanying ads. This is the only payment I receive for offering this public service. Thank you as always for reading.
6 locations across Winnipeg
http://joeys.ca/ourmenu/dineinmenu.html
If you read my reviews at all, you know that I'm not a big fan of chains. There are some chains that carefully plate great food, but there are thousands of chains that employ starving university students in their kitchens, thawing food for a meal. I'm especially leery at seafood chains since seafood has such a small tolerance for error.
No mussels today, which is too bad. Mussels is one of the finickiest foods to make and even great restaurants don't always nail it; this is one of the best benchmarks for seafood preparation. No lobster bisque either, leaving me with Joey's Clam Chowder as an intro. This ultra-chunky soup tastes enormously hearty; unfortunately, most of the chunks come from the potatoes and there isn't a lot of clams around. The paucity of clams leaves the broth lacking flavour--this is a bland soup base.
If you want something with a little more zing, the Sushi Crunch looks intriguing. Rather than follow the traditional Japanese method of adding deep fried tempura bits to rolls to add crunch, Joey encases the entire roll in panko and deep fries the roll. The result leaves a lovely, crispy exterior, housing a moist and soft interior, first encapsulated by the rice, then the fish. This is a lovely creation.
Appetisers aside, Joey's bread and butter comes from their Fish & Chips dishes. The rustic fries look appetising but they taste little better than the packaged, frozen variety. The selection of fishes taste much better, although they're all a tad greasy and a bit overcooked. The fish and chips taste good, but they aren't great--and there isn't anything special about them.
As with most chains, there are some hits and some misses. The overall production is rather boring, and made competently, but not expertly.
** 1/2 /5
This is a free product that I'm happy to bring to you. If you enjoyed reading this, please consider clicking on the accompanying ads. This is the only payment I receive for offering this public service. Thank you as always for reading.
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