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.
Inside the effortlessly elegant confines of Taste of India, servers whisk meticulously crafted dishes to diners perched in red high-backed chairs at stately white tables. By the light of glowing chandeliers, diners can peruse a wide range of menu options, from tender lamb dishes and seafood curries to vegetarian entrees. The chefs also prepare tandoori specialties, which are cooked in a cylindrical clay oven called a tandoor, an apparatus known for its high heat and ability to quickly tan bread during swimsuit season.
At Koiji Restolounge, chefs slice, roll, and sear a lineup of traditional Japanese cuisine and contemporary fusion dishes, from slabs of tender sashimi to teriyaki-slathered burgers. Inside the dining room, a tall white banquette runs along one wall, and tables fill with plates of skewered yakitori chicken, pan-fried sockeye salmon, and tiny airplanes delivering flavours from Japan. Sushi chefs craft each maki cylinder to order, filling rolls with ingredients such as barbecue eel or slicing buttery toro sashimi to drape over pearls of rice.
Mario Rossi’s culinary philosophy is very simple. This seasoned restaurateur believes in creating meals that dazzle palates with their simple ingredients and authentic recipes rather than with needlessly showy complexity. With the help of his family, Mario upholds his credo in the kitchen of La Trattoria D'Italia where chefs whip up traditional Italian eats. The menu brims with a variety of dishes ranging from creamy gnocchi to fresh mussels served in a light tomato sauce, but the restaurant’s specialty is pizza, the official food of sleepovers, moving days, and 6th grade basketball team award banquets.
At Blue House Café, the Latin American vibe is all encompassing––from the twinkling string lights against mounted sun artwork, to the live South American flamenco guitar sessions every Thursday through Sunday. The menu is no different. Below modern lights like hanging yellow martini glasses, tables are loaded with contemporary Latin American dishes such as lime-marinated ceviche, Argentinian steak, and seafood fillets in lemon dill and caper cream sauces. Diners may also impress a date with a bottle of imported South American cabernet from Blue's diverse wine list.