JOEY Restaurants recently launched their new menu items for spring which included some new twists on their classics as well as some fresh flavours for the new season. I was lucky enough to be invited in for a sneak peek at their JOEY Chinook location.
We started off the tasting sampling some light and crispy Calamari Fritti – tempura battered calamari with fennel and vegetables drizzled with a house made spicy aioli.
Next up was the flavourful Tandoori Flatbread with Tandoori spiced chicken and brinjal chutney on a hand pulled flatbread topped with fresh green peppers, red onions, cilantro and a creamy yogurt.
One of my favourites at the tasting was this Korean Fried Cauliflower which consisted of bite sized cauliflower tossed in Gochujang ( a sweet & spicy Korean chili sauce) and miso. I thought this dish was a brilliant twist to the classic Korean fried chicken wings and it is vegan/vegetarian-friendly as well.
To celebrate the coming of spring/summer, JOEY has introduced the Market Salad, with fresh corn, roasted golden beets, avocado, aged white cheddar, juicy hourly roasted rotisserie chicken along with kale and mixed greens tossed in a French vinaigrette. It’s perfect for those hot summer days!
One of my all-time favourite sandwiches is the classic beef dip. JOEY’s new Butcher’s Sandwich is a twist on the classic beef dip with tender slow roasted beef, thinly shaved atop a toasted ciabatta baguette along with hot mustard, rosemary sea salt, crispy onions and a side of smoky jus. This Butcher’s Sandwich was easily one of my favorites at the tasting. That smoky jus really makes the dish!
Another dish that really impressed me at the tasting was the Ramen. With JOEY Executive Chef Chris Mills’ culinary background filled with Japanese influence (he studied there as well as competed in Iron Chef Japan), it was no surprise that the flavours in this ramen noodle bowl were spot on. The miso, chicken and pork broth was rich and flavourful and is served authentic noodles, sweet corn, bamboo shoots, tender grilled chicken breast, a 65 degree egg and a hint of chili oil for spice.
We also got to try the Rotisserie Chicken with Vindaloo Curry Sauce from JOEY’s Rotating Rotisserie Chicken Program. As part of this rotating rotisserie chicken program, JOEY features their succulent signature spit roasted chicken in a different flavor every day. The rotating flavours include ‘The Angry Bird’ with Korean chili sauce, Cider BBQ Sauce (a house made mix containing red wine vinegar, molasses and chipotle peppers), Hoisin Ginger Glaze (with sambal Oelek, hoisin sauce and fermented black beans), Mushroom Peppercorn Sauce (with mushrooms, white wine, cream and miso), Peri Peri Glaze ( with Habanero sauce, cayenne pepper, paprika, sambal Oelek and a house made preserved lemon puree) and Vindaloo Curry Sauce (with garlic, ginger, turmeric, curry powder and cayenne). I was really impressed at how tender, juicy and flavourful the chicken was.
To go along with the spring/summer menu items, JOEY has brought back many of their popular seasonal cocktails. Made with blueberry vodka, fresh blueberries, lime juice, organic cane syrup and mint, the Blueberry Mojito is a huge seasonal favourite along with their Summer Sangria, which contains a mix of red and white wine, brandy, fresh juices and fruit. I was surprised to learn JOEY’s has a hand pressed juice program where the juices for the cocktails are made fresh daily. I can really taste the difference the fresh juice makes in a cocktail.
My favourite was the Tequila Sour which was made with a combination of tequila, fresh lemon juice, organic cane syrup, lime zest and egg whites. It was smooth, perfectly balanced, and not too sweet.
We ended the tasting with Made to Order Ice Cream. Liquid nitrogen at -321 degrees F is combined with a house made ice cream base to form some of the creamiest and smoothest ice cream I’ve ever tasted. I loved the salted caramel, double chocolate and strawberry flavours. It is also available in maple and Tahitian vanilla.
100A – 6455 Macleod Trail SW
403 692 6626