Joey's Don Mills Rooftop Patio: A Lunchtime Treat

 

As restaurant patios reopen as part of Ontario’s phase 2 plan, the elegant rooftop patio at Joey's Don Mills is open at 50 per cent capacity, and the street is set up for expanded outside dining. All of the employees wear a mask, but aside from these protocols, the staff and servers are excited to be back and are as helpful and charming as they have always been. Arriving early to grab one of the limited rooftop patio tables on a sunny Friday afternoon, we downloaded the menu as we arrived, and took the elevator up to the top floor. Under the culinary direction of Joey's Executive Chef Chris Mills, Joey's menu gallops all over the globe. Inspired by his extensive travels throughout Europe, Asia and the Pacific Rim, Joeys menu features innovative offerings such as Japanese Pan Fried Gyoza and Szechuan Chicken Lettuce Wraps from the Far East, Bombay Butter Chicken from India, and Prawn and Lobster Ravioli from Italy. As much as we love to cook, it's so nice to finally be able to dine out with family and friends.

The rooftop patio at Joey's Don Mills with all the tables at least 6-feet apart or 

with acrylic panels installed between the booths

All of the servers were masked and the menus were digitally downloaded 

onto our iPhone as we checked in 

Cold Heineken Beer

Japanese Gyoza pork dumplings with sliced scallions

Tuna Poke Bowl with sashimi grade ahi tuna, crispy wontons, green papaya slaw, 

miso dressing, and brown rice

Yellowfin Tuna Salad with seared rare tuna, mango, peanuts, avocado, crispy wontons, 

and cilantro ginger dressing

Crispy Chicken Sandwich with honey mustard kale slaw, and jack cheese on a brioche bun

served with frites

https://joeyrestaurants.com

Pan Roasted Mushroom Pasta

Serves 4

Recipe courtesy of Chef Chris Mills, Joey's

1 pkg Barilla Campanelle pasta

2 tbsp olive oil

1/2 lb double smoked slab bacon, sliced into 3/8-inch thick slices

1 lb mixed mushrooms: crimini, oyster, shimeji, or whatever your preference

2 tbsp butter

3 cloves garlic, chopped

1/2 cup green peas, thaw at room temperature if frozen

4 pinch nori, sliced

1/2 lemon, juiced

3 green onions, greens only

4 tbsp crispy onions, optional

Sauce:

1 3/4 cup whipping cream

1/3 cup soy sauce

4 tsp dashi powder 

1 tbsp granulated sugar

1/4 cup Grana Padano cheese, finely grated

To make the sauce, combine the whipping cream, soy sauce, dashi powder and sugar in a small saucepan, and warm over medium-high heat. Bring the mixture to a simmer, whisking to ensure the sauce does not burn on the bottom. Once the sauce comes to a simmer, remove from the heat and whisk in the grated Grana Padano. Reserve sauce.

Cut the bacon into approximately 3/8-inch pieces, and set aside. Slice the crimini-style mushrooms into 1/4-inch slices, and pull the other types into 1-inch pieces. You are aiming to create bite-sized yet chunky pieces of mushrooms.

Fill a large pot suitable for boiling the pasta with water and set over high heat. In a large Dutch oven-style pot, add the olive oil and bacon and cook over medium heat. Cook for approximately 4 minutes, stirring every few minutes to achieve even browning of the bacon. The pasta water should be boiling at this point, add the pasta, and stir immediately to avoid it sticking to together. Cook the pasta for 10 minutes, or until al dente. 

Increase the heat slightly on the Dutch oven to medium-high and add the prepared mushrooms. Sauté the mushrooms until they have begun to caramelize on the edges, about 2 minutes. Add the butter and chopped garlic and cook until the garlic has just started to brown, but not burn. Quickly add all of the reserved sauce, being sure to scrape any remaining sauce out. 

Quickly add all of the reserved sauce, being sure to scrape any remaining sauce out of the pot with a spatula. Remove from the heat and reserve. Once the pasta is cooked, add the Dutch oven back on to the stove over medium-high heat. Drain the pasta and add directly to the sauce. Add the peas, lemon juice, and sliced nori, then stir and simmer for 30 seconds to a minute, or until the pasta is well coated with sauce and the ingredients are all well distributed.

Serve pasta on 4 separate plates or family style, garnishing with the sliced green onions and crispy onions.