When Joe and Theresa Klassen first founded Joey’s Seafood Restaurant in 1985, they were simply looking to create a friendly neighbourhood eatery that served made-to-order seafood. Though the company has since expanded to more than 69 franchises across Canada, it still falls under the leadership of its founder, who frequently develops new strategies for growth and expansion while continuing to supply each location with fresh, Pacific-based seafood. Joey’s offers two distinct dining experiences: full-service restaurants (designed for families and their hungry sock puppets) and quick-serve places (designed for younger generations). At the quick-serve eateries, foodsmiths dole out a smaller menu of fried fish and shrimp. The full menu includes seafood entrees such as sautéed PEI mussels, blackened Pacific snapper, and Joey’s famous fish 'n' chips—fillets of halibut, cod, or haddock dunked into a secret-recipe batter and then deep-fried in canola oil. Nationally, the company supports the Alzheimer's Society of Canada through local and national fundraising efforts. Since 2000, its franchises have collectively raised more than $950,000 for the organization.
Founded in the hippie heyday of 1968, Mr. Sub fosters feelings of peace, love, and joy by squelching hunger vibes with harmonious sub sandwiches. The Santa Fe spicy chicken ($8.29) breads flavoursome fowl and suppresses its dream of flight with cheese, shredded lettuce, tomatoes, and buttermilk ranch sauce. Lacklustre school lunches are finally avenged by the pizza supremo ($7.19), a savoury souvenir from the Mediterranean's days of domination. It seamlessly blends spicy Italian salami, pizza sauce, and cheese, while granting pizza dough a night off to moonlight as training tool at the local massage school.
The baristas at Bean Brokers Cappuccino Bar brew a vast selection of fine coffees and teas and serve them alongside baked goods and cafe fare. Diners kick off feeding frenzies with verdant nibbles of a small salad followed by a to-go sandwich, perfect for mobile noshing or carpool-lane food fights. A 16-ounce coffee awakens mouths and minds, and a 16-ounce cup of tea adds a dash of balmy zen to harried schedules. Alternatively, customers can scoop up punch cards and trade them in for trios of 16-ounce lattes and scrumptious muffins. Bean Brokers accepts orders via text to ensure that feasts are ready and covered in savoury emoticons upon arrival.
Wildfire Saloon saddles evenings on the town with innovative pub eats, refreshing adult beverages, and live entertainment often plucked from local soil. The menu winks knowingly at fellow Firewater Group restaurant Firewater in downtown Calgary and serves its same global fusion dishes. The avocado spring rolls embellish with cilantro, roasted red pepper, and a side of sweet-chili sauce ($8.95), and the beef souvlaki employs the assistance of a warm pita, lettuce, tomatoes, onions, and tzatziki sauce to put out hunger storms like a hunky fireman ($8.95). Wildfire's entree selection accents plates with stalwart sensations such as the 12-ounce AAA Angus Alberta beef rib eye ($18.95) and tequila shrimp and crab ($18.95).
The beef dogs and crinkle-cut french fries at Nathan’s Famous sprang from the hot doggery’s flagship location on New York’s Coney Island in 1916. Ketchup and mustard stand at attention for savoury assignments, and hot dogs can further accessorize their casings with a variety of toppings including chili, cheese, sauerkraut and red onions. Mouths ride the crinkle-cut escalator of Nathan’s signature fries, and lemonade washes away any loitering thirst. Nathan’s history can be studied quiz-free on a large mural depicting the store’s original Brooklyn boardwalk setting and the first couple to enter outer space via the Coney Island roller coaster.
In a world saturated with cheap potato chips and stale snacks, Spudniks stands apart. Rather than selling crinkly bags of chips and popcorn designed to last for months—thanks to additives and preservatives—they make each without unnecessary chemicals and serve them up to customers fresh and warm. The flavours are better, too—snacks are only seasoned once they're sold, and the shop's varied seasonings come with gluten-free options in flavours such as bleu cheese and chicken wings, mexi-jalapeno, and spicy thai-chili. The finger food selection ranges far and wide, from potato chips and kettle corn to spoutine and spachos, Spudniks' takes on the traditional comfort foods.
The products are also available in sealed packages for retail sale and portable consumption, with each bag actually full of snacks—not the disappointing air pocket or novelty rubber snake that fills other bags. For off-site enjoyment, Spudniks caters events with their warm chips and popcorn.